Thursday, October 3, 2019

Ukde Seeth, Dalithoy , Tendle Talasani n Mango Pickle

Ukde Seeth, Dalithoy , Tendle Talasani n Mango Pickle 

  • Toor dal - 1 cup
  • Green chilly - 4  or according to the taste 

  • Oil/Ghee -1 tsp
  • Mustard seeds - 1 tsp
  •  Curry leaves - 1 sprig 
  • Dry red chillies -2
  • Hing/Asafoetida water- 1 tsp
  • Salt to taste

Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick ) 

In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well 

Tendle Talasani . Ivy gourd sauteed in garlic  n Chilly Powder !
  • Ivy Gourd -1/4 th kg
  • Garlic flakes-12 to 14  
  • Oil - 1 tblsp 
  • Chilly powder - 3/4  th tsp  
  • water- little
  • salt to taste
wash n cut the end points of Ivy gourd n crush them lightly ..apply salt n keep it aside for 10 mts ..

In a kadai add oil, crushed garlic flakes  ,when it turns golden brown add  chilly powder  n fry for a few seconds  .. now squeeze the ivy gourd n roast it .. sprinkle water n cook it covered , on low flame ! saute in between , n cook till the ivy gourd turn light brown 

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