Ukde seeth, Roasted Papad , Kande (Onion ) Ambat , Alva Mande / Taro Root Garlic Roast, Loshne /Garlic Dalithoy n Aamras Pooris

Ukde seeth, Roasted Papad , Kande (Onion ) Ambat , Alva Mande / Taro Root Garlic Roast, Loshne /Garlic Dalithoy n  Aamras Pooris 

Kande (Onion ) Ambat 

•  Grated Coconut ...1 cup 
• Dry Red Chilly ... 4 ( dont roast them) 
• Raw Coriander seeds..2 tsp
•  Onion..1/2 piece 
• Turmeric powder..1/4 th tsp 
• Tamarind ..Tamarind seed size 
• Salt to taste 

Season ..

• Oil.. 2 tsp
•  Onion chopped ... 1 

Method
 Grind grated coconut, dry red chilly, raw coriander seeds, onion piece, turmeric powder n tamarind to a fine paste ..Remove it n dilute with desired consistency ..Add salt n boil well ..Then give the seasoning

Alva Mande / Taro Root Garlic Roast

Alva Mande/Taro root  -4 medium
Garlic -1 bulb
Red chilly powder- 2 tsp ( Kashmiri )
Turmeric powder- 1/4 th tsp
Oil- 1 tblsp
Salt to taste .

Method 
Pressure cook Taro roots just for a whistle or two as it shouldnt be mushy n over cooked ... cool, peel n cut into reasonable pieces ... keep aside .

In a kadai add oil, crushed garlic n saute for sometime till the raw smell goes n ,the color slightly changes  add chilly n turmeric  powders along with salt n then add the cooked chopped Taro  roots  ... n roast well .Note : More the oil n garlic .... More tastier will be the dish ;)

Loshne /Garlic Dalithoy 

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

Season 

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

Method 
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 

 Pooris 

• Wheat Flour -1 cup
• Water as needed to prepare the dough
• Salt to taste 
• Oil as needed to deep fry 

Method 
In a bowl add the wheat flour , salt n water n knead to a dough ..Poori dough should be harder than chapathi dough, as this wont soak the oil much ! roll out the pooris immediately as soon as the dough is made n deep fry , . If you keep the dough for a long time then the pooris will soak up lot of oil... 

 Aamras

• Alphonso Mangoes- 2 large or any other variety 
• Milk- 1/4 th cup 
• Sugar - Little  
• Freshly Crushed cardamom powder  - 1/2 tsp  .

Method 

Peel mangoes n chop them.  Blend the chopped mangoes, milk, sugar  . Let the paste be thick. Sprinkle the freshly crushed cardamom powder .