Ukde seeth , Lemon Kanchi .Garlic Chutney Powder ,Ghosale /Ridge Gourd Dalithoy , Green Peas songa with Ground Masala n Mango Slices
Limbiya Kanchi /Brined Lemon pickle adding Terrace Grown Bush Pepper Bunches .
- Lime - 5, Huge ones
- Green Chillies - 8 to 10
- Fresh Tender Green Pepper Bunch- 4 to 6
- Ginger - 1 , 4 inch piece
- Rock Salt - 5-6 tblsp , can add more as required .
- A clean glass jar or any non-reactive container-1
Sun dry lemon , green chilly , Tender Green pepper bunches n Ginger for an hour or two .
Chop the lime into 8 pieces .
Slit green chilly
Peel the skin of ginger n finely chop into bits .
In a clean dry glass jar or Bharnee add chopped lemon, slit green chilly, finely chopped ginger , tender fresh green pepper bunches n rock salt . Close the lid of the glass jar n place so for nearly two weeks ..Once in two days shake the jar or gently mix it with clean moisture free spoon at night .
Kanchi tastes good after its completely brined n takes around 2 to 3 months for wholesome taste .
It has a shelf life nearly for an year , when done with care .
Garlic Chutney Powder
- Garlic bulbs - 3
- Dry Red chillies- 10 long n 5 short or according to the taste
- Dry copra - 1
- Tamarind- Marble sized
- Oil - 2 tsp
- Salt to taste
Grate the dry copra .
Peel garlic flakes , crush them a little and in little oil roast them till brown .Remove it
In a pan add little oil n roast the dry red chillies . Remove it .
Dry roast the grated copra on low flame till it gives a nice aroma ( dont burn it ) .
Allow all of it to cool.
Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted grated dry copra along with salt n grind .
Remove , mix well n store in an air tight container !
Ghosale Dalithoy /Ride Gourd Dhal
- Toor dal - 1 cup
- Tender Ridge Gourd /Ghosale -1 medium
- Green chilly - 3 or according to the taste
- Oil/Ghee -1 tsp
- Mustard seeds - 1/2 tsp
- Curry leaves - 1 sprig
- Dry red chillies -2
- Hing/Asafoetida water- 1 tsp
- Salt to taste
Wash the ridge gourd n peel the skin n chop into 2 inch pieces . In little water cook till soft but not mushy.
Pressure cook thur dhal . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add the cooked ridge gourd pieces .
In a seasoning pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water .
Green Peas songa with Ground Masala
- Green Peas - 1 cup
- Potatoes- 2 small, peeled n chopped to 2 inch piece's
Roasted dry red chilly - 4 short n 6 long
Grated coconut -1 tblsp
Coriander seeds -2 tsp ( not roasted )
Tamarind - Marble size
Salt to taste
Oil - 1 tblsp
Onion - 2 chopped
Pressure cook green peas along with chopped potatoes for 1 whistle ( dont discard the water )
Grind red chillies , grated coconut ,coriander seeds n tamarind to a very fine paste .
In a kadai add oil , chopped onions and fry till reddish brown, then add the ground paste and fry till the raw smell goes ,add salt ,the boiled stuffs n cook for few minutes .