Wednesday, April 24, 2019

Ukde Seeth,,Birinda Saaru , Mixed VegetableSambar, Ambuli Nonche, Pumpkin Tawa Rawa Fries n Curds.

Ukde Seeth,,Birinda Saaru , Mixed VegetableSambar Ambuli Nonche, Pumpkin Tawa Rawa Fries n  Curds.

Birinda Saaru /Dried Kokam Petals Plain Rasam 

  • Birinda Sola /Dried Kokam Petals ..1 fist 
  • Green chilles ... 2  slit 
  • Jaggery... Gooseberry size
  •  Salt to taste 


  • Oil ...1 tsp
  •  Mustard seeds ..1/2 tsp 
  •  Urid dhal...1/2 tsp 
  • Curry leaves ..1 sprig 
  • Dry red chilly ...2 broken 


  • Coriander leaves .. 2 tsp chopped 

Wash the Dried kokam Petal to remove dirt n soak it in enough water for about 1/2 an hour , Boil this well along with slit green chilly n jaggery ... Add salt , then season n later garnish 

Mixed Vegetable Kolmbo /Sambar  ..
  • Mixed vegetable's  - Drumstick pieces, Brinjal , beans, capsicum, semebadane ) any veg can be added of one's choice... 2 cup's 
  • Thur Dhal- 1/2 cup
  • Onion ..1 
  • Tomato-1
  •  Sambar Powder- 2 tsp
  • Tamarind - marble size
  • Hing /Asafoetida- a pinch
  • Salt to taste 
  • Oil-1tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves-  1 sprig
  • Coriander leaves
Wash and chop vegetables to 2 inch big pieces . 
Soak Thur dhal for 10 mts n then pressure cook it n churn it well . 

Boil vegetables , chopped onion n chopped tomato . 
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish .

Ambuli Nonche ( Raw Mango Pickle Amchi style )

  • Raw Mango- 2 Medium

To Grind

  • Dry red chilles - 1 fist
  • Rock salt - 1 fist
  • Mustard seeds- little less than 1 fist
  • Hing /Asafoetida - 2 generous pinch ( i use solid hing )

Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture )  ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...

Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...

After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...

Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool

Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it

Then add the mustard seeds and grind to a coarse powder ..

Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar . 

Note : This pickle can be stored for about an year ..provided done carefully . 

Pumpkin Tawa Rawa Fries 
  • Pumpkin -1/4 th kg 
  • Red chilly powder-2 tsp 
  • Turmeric powder-1/2 tsp
  • Rice flour - 2 tsp 
  • Hing /Asafoetida- 2 pinch 
  • Semolina /Rawa - 4 tsp 
  • Salt to taste 
Wash n peel the tough skin of Pumpkin n slice them thin . 

In a bowl add the sliced pumpkin pieces, red chilly powder, turmeric powder, rice flour , hing n salt .. mix well . 

Run the marinated pumpkin pieces over rawa . 

Heat a tawa , smear little oil n shallow fry on both sides till crisp.

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