Sunday, December 31, 2017

Ukde seeth,Twin color Brinjal Sambar / Kolmbo ,Alsande Upkari /Yard Long beans palya ,Capsium Bajo /Besan Fries ,Ambuli Kothla Puddi Nonche /Shredded Raw Mango Powdered Masala Pickle ,Ambuli Chutney /Raw Mango Chutney , Asafoetida Butter Milk n Mango Slice .

Ukde seeth,Twin color  Brinjal Sambar / Kolmbo ,Alsande Upkari /Yard Long beans palya ,Capsium Bajo /Besan Fries  ,Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle ,Ambuli Chutney /Raw Mango Chutney , Asafoetida Butter Milk n Mango Slice . 

Twin color  Brinjal Sambar / Kolmbo 
  • Purple Long n Green Long Brinjal's -1/4 th  kg
  • Thoor Dhal- 3/4 th cup
  • Sambar Powder- 2 tsp heaped ( i used Adige Bhatra Sambar Powder ) 
  • Tamarind - Marble size
  • Hing/Asafoetida- 2 pinch ( i use solid hing , so i soak it for about 10 mts in little water )
  • Salt to taste
  • Oil- 1 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves-1 sprig
Coriander  leaves chopped - 1 tsp


Wash n pressure cook thoor dhal . Cool n churn it well .

Wash the twin color  brinjal's  n Chop into 3 inch pieces .

In little water soak tamarind n set aside  for 10 mts . ( squeeze the tamarind n discard the residue n to the tamarind water add the sambar powder , mix well ) 

Add the chopped brinjal's to the cooked thur dhal along with hing water n sambar powder  tamarind water mixture , salt n boil well . 

Give seasoning n then do the  garnish .  

Alsande Upkari /Yard Long beans palya 
  • Chopped Alsando /Yard Long  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 
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 ! 

Capsium Bajo /Besan Fries  
  • Capsicum ..2 

To make a semi solid batter
  • Besan /Gram flour- 1/4 th  cup
  • Hing/Asafoetida..2 huge pinch
  • Water as needed to prepare the batter
  • Salt to taste 
  • Oil as required to deep fry 

Wash n Slice the capsicum to desired shape ..

Prepare a batter using besan, hing,  salt n water to a medium consistency .

Heat oil in a deep kadai , dip the  sliced capsicum  in the batter n deep fry till crisp . 

Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle
  •  Ambuli/ Raw Mangoes.. 3 hard n fully matured as the inside pith should be hard n fully grown 
To Dry Roast n Powder 
  •  Dry Red chilly ...1 huge fist  
  •  Mustard seeds - 3/4 th  cup 
  • Rock salt...1 Cup heaped   
  • Fenugreek seeds/Methi seeds ..1/4 th tsp 
  • Asafoetida /Hing ... 2 chickpea size ( i use solid hing )
Just wipe the raw mangoes with clean dry cotton cloth . 

Shred the raw mangoes along with skin ( i do it in adoli ) can do even with knife n we call it kochoche in amchi ... 

Dry roast Rock salt on sim flame for few seconds n powder it ,no need for fine powder .

Dry roast dry red chillies, remove it ..

Dry roast mustard seeds along with solid hing ,remove it ...

 Dry roast Fenugreek seeds ...remove it ...

 Cool all the above dry roasted ingredients ... 

Now first powder the dry roasted chilly to a very fine powder ... remove it ... then powder the roasted mustard seeds, roasted hing n roasted methi seeds to a fine powder ... 

cool the powdered ingredients well . 

In a dry clean porcelain jar or glass jar add the shredded raw mango , roasted powdered salt n the above powder n mix well . The Pickle taste perfect tangy n spicy after 2 or 3 days ... 

Note : Dont touch water while preparing this pickle ... Sun dry spoon , mixie jar n also the porcelain or glass  container in which the pickle will be stored .. This Pickle has a long shelf life that it can be stored for an year ,if taken care while preparing in a proper method . 

 Ambuli Chutney /Raw Mango Chutney 

  •  Raw Mango ...1 Medium
  • Oil ...1 tsp
  •  Urid dhal ...1 tsp
  •  Grated coconut..3/4 th  cup
  • Roasted dry red chilly ..4 to 5
  • Salt to taste


  • Oil..1 tsp
  •  Mustard seeds..3/4 th tsp
  •  Methi seeds ..1/4 th tsp

Wash n peel the mango...chop them roughly.

 In a pan add oil n roast urid dhal ..

Grind grated coconut n roasted dry red chilly to a paste n just before removing the ground paste add the chopped raw mango ,roasted urid dhal n grind semi coarsely for a second . Remove add salt n give the seasoning . 

Note : The chutney should not be too fine it has to be semi coarse . 

Hinga Taaka /Asafoetida Butter Milk

Curds ..1/2 cup
Water ..2 cups 
Asafoetida /Hing ..2 huge pinch 
Water ..2 tsp 
Salt to taste 

Add hing in water n mix well .

In a bowl add the curds  water n churn it well . Add hing water n salt. Mix well 

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