Monday, August 12, 2019

Ukde seeth topped with Kanchi , Terrace Grown Palak Sambar adding Magge /Mlore yellow cucumber n Curds

 Ukde seeth topped with  Kanchi , Terrace Grown Palak Sambar adding Magge /Mlore yellow cucumber n Curds

Limbiya Kanchi /Brined Lemon pickle adding Terrace Grown Bush Pepper Bunches . 
  • Lime - 5, Huge ones 
  • Green Chillies - 8 to 10
  • Fresh Tender Green Pepper Bunch- 4 to 6  
  • Ginger - 1 , 4 inch piece 
  • Rock Salt - 5-6 tblsp  , can add more as required . 
  •  A  clean glass jar or any non-reactive container-1 

Sun dry lemon , green chilly , Tender Green pepper bunches n  Ginger for an hour or two . 

Chop the lime into 8 pieces .

Slit green chilly 

Peel the skin of ginger n finely chop into bits . 

In a clean dry glass jar or Bharnee add chopped lemon, slit green chilly, finely chopped ginger , tender fresh green pepper bunches n rock salt . Close the lid of the glass jar n place so for nearly two weeks ..Once in two days shake the jar or gently mix it with clean moisture free spoon at night . 

Kanchi tastes good after its completely brined n takes around 2  to 3 months for wholesome taste . 

It has a shelf life nearly for an year , when done with care . 

  Terrace Grown Palak Sambar adding Magge /Mlore yellow cucumber
  • Palak /Spinach - 1  bunch
Magge /Mlore yellow cucumber pieces -1 cup 
  • Onion -1 
  • Tomato -1  
  • Thur Dhal- 1 /2 cup
  • Tamarind-  Goose berry size 
  • Hing /Asafoetida - 2 pinch ( i use solid hing ) 
  • Sambar powder- 2 tsp heaped . 
  • Salt to taste 


  • Oil- 1 tsp
  • Curry leaves- 1 sprig 

Wash  palak   , chop it roughly . Chop onion n tomato .  

Wash n pressure cook Thur dhal, cool n mash it well . 

Pressure cook chopped palak , onion , tomato n Magge pieces for 1 whistle . 

Soak tamarind in little water for 10 mts n extract it n throw the residue 

Soak Hing in little water , till it dissolves . 

Add sambar powder to the tamarind water n mix well .Add this to the cooked stuffs, along with salt  n boil well n then season .  

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