Wednesday, March 11, 2020

Ukde seeth, Roasted Papad , Kande (Onion ) Ambat , Alva Mande / Taro Root Garlic Roast, Loshne /Garlic Dalithoy n Aamras Pooris

Ukde seeth, Roasted Papad , Kande (Onion ) Ambat , Alva Mande / Taro Root Garlic Roast, Loshne /Garlic Dalithoy n  Aamras Pooris 

Kande (Onion ) Ambat 
  •  Grated Coconut ...1 cup 
  • Dry Red Chilly ... 4 ( dont roast them) 
  • Raw Coriander seeds..2 tsp
  •  Onion..1/2 piece 
  • Turmeric powder..1/4 th tsp 
  • Tamarind ..Tamarind seed size 
  • Salt to taste 

Season ..

  • Oil.. 2 tsp
  •  Onion chopped ... 1 

 Grind grated coconut, dry red chilly, raw coriander seeds, onion piece, turmeric powder n tamarind to a fine paste ..Remove it n dilute with desired consistency ..Add salt n boil well ..Then give the seasoning

Alva Mande / Taro Root Garlic Roast
Alva Mande/Taro root  -4 medium
Garlic -1 bulb
Red chilly powder- 2 tsp ( Kashmiri )
Turmeric powder- 1/4 th tsp
Oil- 1 tblsp
Salt to taste .

Pressure cook Taro roots just for a whistle or two as it shouldnt be mushy n over cooked ... cool, peel n cut into reasonable pieces ... keep aside .

In a kadai add oil, crushed garlic n saute for sometime till the raw smell goes n ,the color slightly changes  add chilly n turmeric  powders along with salt n then add the cooked chopped Taro  roots  ... n roast well .
Note : More the oil n garlic .... More tastier will be the dish ;)

Loshne /Garlic Dalithoy 

  • Thur Dhal ..1/2 cup 
  • Turmeric Powder..2 pinch 
  • Green chilly ..2 slit  
  • Salt to taste 
  • Ghee ..1 tsp 
  •  Garlic Flakes chopped .. 1 tsp heaped
  • Dry red chilly broken ..1 


Wash n pressure cook thur dhal with salt . 

Cool n mash well . 

Add water for consistency ..Then add slit green chilly salt n cook ..later give the seasoning . 

Note : The consistency should not be too thick but medium 

  • Wheat Flour -1 cup
  • Water as needed to prepare the dough
  • Salt to taste 
  • Oil as needed to deep fry 

In a bowl add the wheat flour , salt n water n knead to a dough ..Poori dough should be harder than chapathi dough, as this wont soak the oil much ! roll out the pooris immediately as soon as the dough is made n deep fry , . If you keep the dough for a long time then the pooris will soak up lot of oil... 

  • Alphonso Mangoes- 2 large or any other variety 
  • Milk- 1/4 th cup 
  • Sugar - Little  
  • Freshly Crushed cardamom powder  - 1/2 tsp  .

Peel mangoes n chop them.  Blend the chopped mangoes, milk, sugar  . Let the paste be thick. Sprinkle the freshly crushed cardamom powder .  

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