Ukde seeth , Tambdi Bhaji Amshi, Tendle Talasani , Nendra bale banana Tawa Rawa fries, Appi Midi Nonche , n Roasted Happolu smeared with Coconut Oil !
- Thambdi Bhaji/ Red Amaranths ( Particularly the Mlorean Variety ) ... 1 huge bunch
- Grated coconut..1 cup
- Roasted dry red chilly .. 6 or according to the spice
- Tamarind ... chick pea size
- Salt to taste
- Oil.. 2 tsp
- Crushed Garlic ... 8
Wash the red amaranths with enough water n roughly chop the leaves n tender stem .Pressure cook with little water for 1 whistle .
Grind grated coconut , roasted chillies n tamarind to a fine paste .
Add the ground paste to the cooked stuffs .Boil well n then give the seasoning
. Tendle Talasani ! Ivy gourd sauteed in garlic !
wash n cut d 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 dry chilly flakes n fry for sometime .. now squeeze d ivy gourd n roast it .. sprinkle water n cook it covered , on low flame ! saute in between , n cook till the veggies turn light brown !
Method
Slice kerala banana lengthwise .
In a bowl ,add chilly powder, rice flour hing,salt then sliced kerala banana ... n mix well ... keep for about 10 mts( sprinkle water only if needed )
Run the marinated banana with rawa .
Heat a dosa tawa , apply pint of oil n then shallow fry on both sides till done
Appe Midi Nonche ( Tender very small variety of sour mango pickle
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 u use everything dry n moisture free , so that the pickle will have long shelf life .
Method
Roast the spicy papad n then apply oil on both sides .
- Ivy Gourd -1/2 kg
- Garlic flakes-10 or12
- Oil - 10 tsp
- Dry red chillies-4
- water- little
- salt to taste
wash n cut d 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 dry chilly flakes n fry for sometime .. now squeeze d ivy gourd n roast it .. sprinkle water n cook it covered , on low flame ! saute in between , n cook till the veggies turn light brown !
.Nendrabale banana (Kerala Banana ) Tawa Rawa fries !
- Kerala Banana- 2
- Red chilly powder- 4 tsp
- Hing /asafoetida- 1/4 th tsp ..
- Rice flour - 4 tsp
- Rawa /semolina ..1 tblsp
- Salt to taste
Method
Slice kerala banana lengthwise .
In a bowl ,add chilly powder, rice flour hing,salt then sliced kerala banana ... n mix well ... keep for about 10 mts( sprinkle water only if needed )
Run the marinated banana with rawa .
Heat a dosa tawa , apply pint of oil n then shallow fry on both sides till done
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 cup
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 u use everything dry n moisture free , so that the pickle will have long shelf life .
Bajile Hapolu /Roasted Spicy Papad smeared with Coconut Oil
- Mirsange Hapolu /Spicy Papad ...4
- Coconut Oil.. 1 tsp
Method
Roast the spicy papad n then apply oil on both sides .
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