Shevai with Coconut oil, Ambuli Nonche ( Raw Mango Pickle Amchi style ) n Mirsange udaka /Green chilly water dip

Shevai with Coconut oil, Ambuli Nonche ( Raw Mango Pickle Amchi style ) n  Mirsange udaka /Green chilly water dip

Shevai 

• Rice-4 cups
• Grated fresh coconut-2 cups
• Coconut oil -for greasing
• Salt to taste .

Method:
Soak the rice in water for around 3-4 hrs.

Grind it to a smooth paste with grated coconut and salt, adding required amount of water. 

In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .

Make balls of the dough and steam it for 15 to 20 minutes. 

Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging sevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .  

Spread a clean wet cloth ,n place the shevai's on it ... 

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 )

Method
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 . 

 Mirsange udaka /Green chilly water dip

• Green chillies-2 or 3 
• hing -2 pinch or according to the taste
• water-1cup
• coconut oi-1 tsp
• salt to taste 

Method 
Crush Green chillies and salt in a mixer ,add water and then strain it ,to d strained water add hing n coconut oil !