Ukde seeth , Lemon Kanchi .Garlic Chutney Powder ,Ghosale /Ridge Gourd Dalithoy , Green Peas songa with Ground Masala n Mango Slices

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 

Method

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 

Method
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 

Seasoning

• 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

Method
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  

To grind 
 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

Seasoning 
Oil - 1 tblsp
Onion - 2  chopped 
 
Method 
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 .