Fresh Butter Beans Alle Piyava Ghassi /cooked with Ginger n onion coconut based gravy
- Fresh Butter Beans -1 cup
- Grated coconut-2 cup's
- Roasted dry red chillies- 6
- Tamarind -Tamarind Seed size
- Onion chopped -1
- Ginger chopped- 1 tsp
- Green chillies chopped - 2
- Coconut oil-2 tsp
- Salt to taste
Method
Wash n pressure cook fresh butter beans in little water for 1 or 2 whistle till soft but not mushy .
Grind grated coconut , roasted dry red chillies n tamarind to a fine paste .
Add the ground paste to the cooked fresh butter beans along with chopped onion, ginger, green chillies n salt . boil it . switch off and add coconut oil ... mix well
Potato Tawa Rawa Fries
- Potatoes - 2
- Red chilly powder- 2 tsp
- Turmeric powder- 1/4 th tsp
- Rice flour - 2 tsp
- Hing /Asafoetida- 2 pinch
- Semolina /Rawa - 1 tblsp
- Salt to taste
Method
Wash n peel the skin of Potatoes n slice them thin into roundels .
In a bowl add the red chilly powder, turmeric powder, rice flour , hing ,salt n potato roundels .. mix well . keep aside for 5 minutes .
Run the marinated pieces over rawa .
Heat a tawa , smear little oil n shallow fry on both sides till crisp.
Wash n peel the skin of Potatoes n slice them thin into roundels .
In a bowl add the red chilly powder, turmeric powder, rice flour , hing ,salt n potato roundels .. mix well . keep aside for 5 minutes .
Run the marinated pieces over rawa .
Heat a tawa , smear little oil n shallow fry on both sides till crisp.
Ambuli Kothla Puddi Nonche /Shredded Raw Mango Powdered Masala Pickle
To Dry Roast n Powder - Ambuli/ Raw Mangoes.. 3 hard n fully matured as the inside pith should be hard n fully grown
- 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 )
Method
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 ...cool n powder it ,no need for fine powder .
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 ...
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 ...cool 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 .
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