Saturday, December 31, 2016

Ukde seeth, Sanna Idlies, Batate Watery Vaagu, Avrekalu Baby Potato Ghassi , Karathe Kismuri n Ambuli Nonche

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.
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  

Mustard-1/4 th tsp
curry leaves-1 sprig 

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 


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

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
 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
To Grind
  • 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 . 

No comments:

Post a Comment