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Thursday, October 13, 2016

Ukde seeth, Mixed Vegetable Kolmbo , Alsande Upkari, Ambuli Nonche, Pagila Podi with Ground Batter , Happolu , Pappodu n Curds !

Ukde seeth, Mixed Vegetable Kolmbo , Alsande Upkari, Ambuli Nonche, Pagila Podi with Ground Batter , Happolu , Pappodu  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 
Seasoning
  • Oil-1tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves-  1 sprig
Garnishing
  • Coriander leaves
Method 
Wash and chop vegetables to 2 inch big pieces . 
Soak Thur dhal for 10 mts n then pressure cook it ..cool 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 .


Alsande Upkari /Yardlong  Beans Stir Fry 
  • Chopped Alsando /Cow Pea beans-2 cups 
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp 
  • Dry red chillies-2 or 3 according to the taste
  • Grated coconut - 1/4 th cup 
  • Water -1/4 th cup 
  • Salt to taste 
Method 
In a kadai add oil, mustard seeds once it stops spluttering add red chillies n fry for a sec n then add chopped alsando along with water n salt ..stir once n cook it covered till all the water evaporates . add grated coconut n mix well !  

Pagila Podi/ Kantola fries with  ground batter 
  • Pagila/Kantola..6 
  • Oil for deep frying .  
To grind to a fine batter 
  •  Raw Rice- 1 cup 
  • Dry red chillies- 6 to 8
  • Asafoetida /hing-2 pinch ( i use solid hing )
  • salt to taste 

Method 
Wash the Kantola n slice them .

Soak Raw rice in water for about 2 hours .

Grind the soaked rice along with red chillies , hing n salt to a fine thick batter ( sprinkle little water while grinding )  

Apply the ground batter to sliced kantola  n keep aside for 1/2 an hour 

Heat oil in a kadai  n deep fry the marinated slices  till crisp  4 to 6 at  time . 

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