Ukde seeth, Sanna Idlies, Batate Watery Vaagu, Avrekalu Baby Potato Ghassi , Karathe Kismuri n Ambuli Nonche ..
Sanna Idlies /Spicy Idlies - Raw rice -1 cup
- Thur dhal-1 fist
- Grated coconut-2 cup's
- Tamarind -Tamarind seed size
- Roast dry red chillers-8 to 10 or according to the taste
- Hing/Asafoetida -a generous pinch
- salt to taste
Soak Rice n Thur dhal for 2 hours .. Grind grated coconut , roasted dry red chillies, tamarind to a fine paste without adding water . Add in the soaked stuffs and grind to a coarse consistency (can sprinkle little water if needed )
Remove d ground batter ,Add salt n mix well.
Remove d ground batter ,Add salt n mix well.
Grease idli moulds, fill in the batter n steam for 20 mts !
Serve hot with coconut oil !
Note :The soaked Rice n Thur dhal has to be ground coarsely like rice rawa, cause if its fine then the sanna idlies tends to be hard and sticky ! and the batter has to be thick not watery
Batate Watery Vaagu with ground masala /Spicy Potato Masala
- Potatoes -3 medium sized
- Tomato -1
- Coriander seeds-1 tsp
- Mustard -a pinch
- Fenugreek seeds - 2 or 3
- Hing -1/4 th tsp
- Red chillies- 8 to 10
- Grated coconut-3 tsp
- tamarind-tamarind seed size
- salt to taste
seasoning
Mustard-1/4 th tsp
curry leaves-1 sprig
Method
Wash and pressure cook the potatoes , cool , peel and cut it into cubes .. keep aside
Roast coriander seeds, fenugreek seeds, mustard ,red chillies ,hing in little oil n grind it with grated coconut n tamarind ..
in a kadai add oil, ground masala n fry for a while , add tomato n fry till the raw smell goes .. add little water n cooked potatoes ! n season with mustard and curry leaves !
Avrekalu with Baby Potato Ghassi ( Hyacinth Beans cooked with Baby Potatoes in Coconut Based Gravy)
- Tender Avrekalu/ Hyacinth Bean - 1 cup
- Baby Potatoes- 6
To grind the masala
- Grated coconut-1 cup
- Roasted dry red chilles- 4
- Tamarind - Tamarind seed size
- Salt as per taste
Season
- Oil - 1 tsp
- Mustard seeds -1/2 tsp
- Curry leaves- 1 sprig
Method
Wash the tender Avrekalu . Peel the baby potatoes n pressure cook both along with salt .
Grind grated coconut along with roasted dry red chilles, tamarind n salt to a fine masala .
Add the ground Masala to the cooked stuffs n boil well n then do the seasoning
Karathe Kismuri /Bitter Gourd Kosmbari ..
- Bitter Gourd ... 1 huge
- Salt to taste
- Oil to deep fry
- Grated coconut...1/2 cup
- Green chilly 2 or 3
- Tamarind ...Goose berry size ( soak in little water for 10 mts , squeeze well n discard the residue n retain the water )
- Onion ...finely chopped ... 1
Method
Wash the bitter gourd n slightly scrap it ..Chop it into 1 inch pieces ..apply salt n set aside for 1/2 an hour .
Wash the bitter gourd n slightly scrap it ..Chop it into 1 inch pieces ..apply salt n set aside for 1/2 an hour .
Heat oil in a kadai , squeeze well the bitter gourd pieces n deep fry till crisp ...remove it on tissue paper to remove excess oil ..
In a bowl add the grated coconut, chopped green chilly, tamarind water , chopped onion n mix well with hands ... add in fried bitter gourd pieces ,mix again n serve immediately .
Note : u can prepare this bitter gourd fries n keep in air tight container n use as n when to prepare kismuri ..
Ambuli Nonche ( Raw Mango Pickle Amchi style )
- Raw Mango- 2 Medium
- 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 .