Wednesday, January 29, 2020

Ukde Seeth , Mixed Vegetable /Kolmbo Sambar, Kadgi Chakko ,Tawa /Shallow fried Pathrado ,Appe Midi Nonche ( Tender very small variety of sour mango pickle n Curds .

Ukde Seeth , Mixed Vegetable /Kolmbo Sambar,  Kadgi Chakko ,Tawa /Shallow fried Pathrado   ,Appe Midi  Nonche ( Tender very small variety of sour mango pickle  n Curds .

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 .

Kadgi Chakko  ( Raw Jack fruit in coconut based dry masala ) 

  • Raw jack fruit - 1/2 kg ( Remove the tough skin n cut it into 2 inch pieces )
To grind
  • Grated coconut- 2 cups
  • Roasted dry red chillies- 6 to 8 or according to the taste 
  • Urid dhal- 2tsp
  • Tamarind - Tamarind seed size 
  • Salt to taste


  • Oil-1 tsp
  • Mustard  seeds-1/2 tsp
  • Curry leaves- 1sprig

Pressure cook the raw jack fruit pieces for 1 whistle ... cool n smash them roughly with hands ( dont discard the water ) 

In little oil , fry urid dhal till brown ... keep aside n let it cool .

Grind little grated coconut along with roasted dry red chillies n  tamarind to a fine paste n later add the rest grated coconut , roasted urid dhal n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just a sprinkle ) 

In a kadai add oil, sputter mustard seeds n add curry leaves , ground masala , the retained water along with salt n roughly mashed raw jack fruit n boil well till the water evaporates . 

Terrace Grown Kalalva Paan ,Tawa / Shallow fried Pathrado    
  • Raw Rice- 1 cup
  • Thur dhal-1/2 fist 
  • Grated Coconut -2 glass 
  • Hing/Asafoetida-small piece 
  • Tamarind -marble size 
  • Roasted dry red chilly -10 /12  or according to the taste 
  • Salt a required 
  • Pathrade paan /colocasia leaves -14 /18 tender ones ..
  • Rice Flour - 1 tblsp 
  • Oil to shallow roast . 

Soak rice n thur dhal for 2 hours .  

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required, take the batter and add salt . 

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,the shape of a cylinder .. n steam it for 20 mts . 

cool well n cut into thin slices  . Roll them over rice flour . 

Heat a tawa , add in little oil , n place the rice flour  rolled pathrade n shallow fry till crisp on both sides .

Appe Midi  Nonche ( Tender very small variety of sour mango pickle 
  • Appe Midi /tender small variety mangoes..30
  • Salt coarse ..1/2 cup
  • Red chilly..15 to 20
  • Mustard seeds..1 tblsp
  • Hing/Asafoetida .. ( i use solid hing ) ... 2 piece
  • Turmeric pod ..1 small piece
  • Water .. 4 cups

Wipe the appe midi with dry cloth .

Boil water adding salt , cool it  .Add this to a porcelain pickle jar  , to it add appe midi,set this aside for about 3 to 4 days . shake it  everyday once .

Place Dry red chilly, mustard seeds, turmeric pod, hing under direct sun for few hours ... wipe the mixie jar n place even that under direct sun for few hours .

Grind dry red chilly, turmeric pod, hing to paste , when 1/2 done add the mustard seeds n grind to a fine paste . Use the salt water for grinding .  Remove this ground paste n add it to the brined appe midi n mix well with a dry spatula .

Note : make sure to use everything dry n moisture free , so that the pickle will have long shelf life . 

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