Ukde Seeth, Mixed Veg Kolmbo /Sambar , Cucumber Onion Tomato Raitha ,Raw Jackfruit / Kadgi Sushal n Appi Midi Nonche !

Ukde Seeth, Mixed Veg Kolmbo /Sambar , Cucumber Onion Tomato Raitha , Raw Jackfruit /Kadgi Sushal n Appi Midi Nonche !

Mixed Vegetable Kolmbo /Sambar

• Mixed vegetable's  - Drumstick pieces, Brinjal , beans, capsicum, semebadane ) any veg can be added of one's choice... 2 cup's 
• Thur Dhal- 1/2 cup
• Onion ..1 
• Tomato-1
•  Sambar Powder- 2 tsp
• Tamarind - marble size
• Hing /Asafoetida- a pinch
• Salt to taste 

Seasoning

• Oil-1tsp
• Mustard seeds - 1/2 tsp
• Curry leaves-  1 sprig

Garnishing

• Coriander leaves

Method 
Wash and chop vegetables to 2 inch big pieces . 
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil vegetables , chopped onion n chopped tomato . 
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish .

Cucumber Tomato Onion Raitha

• Tender Cucumber -2 
• Tomato-1
• Onion -1 
• Green chilly -2
• Curds -2 cup's 
• Salt to taste 

Seasoning 

• Oil -1 tsp
• Mustard seeds-1/2 tsp
• Hing/Asafoetida-2 pinch 
• Dry red chilly -1 , broken
• Curry leaves -1 sprig 

Method 

Wash , remove the skin of cucumbers n chop them into small pieces , chop tomato ,onion n green chilly ... Add curds into a bowl , add salt n mix ..add the chopped vegetables n mix well ..then season .. 

Kadgi Sushal /Raw Jackfruit Cooked in Coconut Based Dry Masala 

• Raw jack fruit - 1/2 kg ( Remove the tough skin n cut it into 2 inch pieces )

To roast n grind to a coarse paste 

• Oil-2 tsp 
• Dry red chilly - 6 
• Coriander seeds -2 tsp
• Urid dhal -2 tsp 
• Cumin seeds -1/2 tsp
• Methi /Fenugreek seeds -1/4 th tsp
• Hing - a pinch ..optional '
• Grated Coconut -2 cup's 
• Tamarind-Tamarind seed size
• Jaggery -A small piece 
• Salt to taste 

Seasoning

• Oil-2 tsp
• Mustard seeds -1 tsp
• Curry leaves -1 sprig
• Dry red chilly -1 

Method 
Pressure cook the raw jack fruit pieces for 1 or 2 whistle adding a little salt . Cool n smash them roughly with hands ( dont discard the water )

In a small pan add 2 tsp of oil ,n roast dry red chilly ,urid dhal , cumin seeds, coriander seeds , methi seeds n hing , remove ... keep aside n let it cool .

Grind little grated coconut along with roasted dry red chillies n  tamarind to a fine paste n later add the rest grated coconut , roasted ingredients , piece of jaggery n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just  sprinkle )

In a kadai add oil, sputter mustard seeds , add curry leaves , Broken dry red chilly n ground masala paste , the retained water along with salt n roughly mashed raw jack fruit n cook well till the water evaporates . 

Appe Midi  Nonche ( Tender very small variety of sour mango pickle 

• Appe Midi /tender small variety mangoes..30
• Salt coarse ..1/2 cup
• Red chilly..15 to 20
• Mustard seeds..1 tblsp
• Hing/Asafoetida .. ( i use solid hing ) ... 2 piece
• Turmeric pod ..1 small piece
• Water .. 4 cups

Method
Wipe the appe midi with dry cloth .

Boil water adding salt , cool it  .Add this to a porcelain pickle jar  , to it add appe midi,set this aside for about 3 to 4 days . shake it  everyday once .

Place Dry red chilly, mustard seeds, turmeric pod, hing under direct sun for few hours ... wipe the mixie jar n place even that under direct sun for few hours .

Grind dry red chilly, turmeric pod, hing to paste , when 1/2 done add the mustard seeds n grind to a fine paste . Use the salt water for grinding .  Remove this ground paste n add it to the brined appe midi n mix well with a dry spatula .

Note : make sure to use everything dry n moisture free , so that the pickle will have long shelf life .