Tuesday, April 23, 2019

Ukde seeth, Loshne /Garlic Dalithoy , Tomato Gojju ,Raw Mango Pickle n Bittergourd Fries

Ukde seeth,  Loshne /Garlic Dalithoy , Tomato Gojju ,Raw Mango Pickle  n Bittergourd Fries 

Loshne /Garlic Dalithoy 

  • Thur Dhal ..1/2 cup 
  • Turmeric Powder..2 pinch 
  • Green chilly ..2 slit  
  • Salt to taste .


  • Ghee ..1 tsp 
  •  Garlic Flakes chopped .. 1 tsp heaped
  • Dry red chilly broken ..1 

Wash n pressure cook thur dhal with salt . 

Cool n mash well . 

Add water for consistency ..Then add slit green chilly salt n cook ..later give the seasoning . 

Note : The consistency should not be too thick but medium 

Tomato Onion Raitha 

  • Tomato-3 
  • Onion - 2 
  • Curds-1 cup  
  • Green chillies- 2 
  • Salt to taste 


  • Oil-1 tsp 
  • Mustard seeds-1 tsp
  • Hing -a pinch 
  • Curry leaves- 1 sprig 

Chop tomatoes n onions . To it add chopped green chillies, curds n salt .Mix well n then give the seasoning 

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 . 

Karathe Podi /Bitter Gourd  Fries
  • Bitter Gourd -  2 Medium 
  • Salt ..1/2 tsp 
  • Oil for deep frying 

      To Marinate 
      • Red chilly powder-3 tsp 
      • Coriander Powder ..2 tsp
      • Turmeric powder- 1/4 th tsp 
      • Salt to taste  

        To coat 
        • Rice flour- 2 tblsp 

          Wash the bitter gourd's ,  scarp the skin roughly n chop into thin roundels . wash this in water for about 4 to 5 times n apply salt to it n keep aside for 1 hour . After one hour , s
          queeze well the salted bitter gourd roundels n set aside 

          In a bowl add red chilly powder , Coriander powder , turmeric powder n adjust salt as the bitter gourd roundels is already salted ..   add the  bitter gourd roundels n  mix well .. set aside for few mts.

          Now dip the marinated bitter gourd roundels over rice flour n deep fry few at a time until crisp in heated oil . 

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