Monday, September 24, 2018

Ukde Peja drizzled with ghee , topped with Appi Midi Nonche n Salla /Brined Raw Jackfruit Ambado

Ukde Peja drizzled with ghee , topped with Appi Midi Nonche n Salla /Brined Raw Jackfruit Ambado 

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 cups

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 . 

Salla/ Brined Raw Jackfruit Ambado

  • Raw Rice - 1 cup
  • Thur Dhal -1 fist
  • Grated Coconut - 2 tsp
  • Salla /Brined Raw Jack fruit Segments - 10 /12
  • Dry Red Chilly - 6 to 8
  • Hing /Asafoetida - 2 pinch
  • Salt , check and add as the raw jackfruit segments are already brined .
  • Oil for deep frying

Soak the brined raw jack fruit segments in enough water for about 1 hour , n wash it 4 to 5 times to remove excess salt . Squeeze well, Roughly chop n keep aside

Soak Raw Rice n thur dhal for about 1 or 2 hours .

Grind dry red chilly, hing, grated coconut to a paste n then add the raw rice n thur dhal n grind to a semi coarse paste . Add the roughly chopped brined  raw jackfruit segments n grind just for few seconds . Remove the ground paste n check for salt n add salt only if needed .

Heat oil  in a kadai n Make small round balls of the ground paste , flatten a little n drop a few balls at a time n deep fry till crisp

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