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Nonche Ambya Sassam(Salted Mango Dish).

Nonche Ambya Sassam(Salted Mango  Dish)

This is a chutney used as a side dish with rice.

Nonche Ambya Sassam

Ingredients:

salted mangoes-1(small),

coconut scrapings-1cup(heap),

Red chillies-2(lightly fried in oil),

mustard seeds-1 1/2tsps,

coconut oil-1tsp,

curry leaves-a few,

Salt to taste(only if necessary, as the mango is already salted).

Method:

Cut the mangoes to small pieces.

Grind with coconut, chillies and 1/2tsp of mustard to a fine paste.

Add sufficient water to grind to make it to the required consistency.

Season with the remaining mustard and curry leaves in coconut oil.

PURI MASALA

PURI MASALA

This is a wholesome breakfast in many South Indian homes. It is also very convenient to prepare, when guests are around.

For Puris.

Ingredients:

Whole wheat flour(atta)-2cups,

salt-to taste,

oil for frying.

Method:

Mix atta and salt and make a tough and hard dough.

Apply little oil and knead well and keep aside for 15 mts.

Heat oil in a pan.

Roll out puris on a flat wooden surface. .

Deep fry them, one by one.

Fry both sides on getting golden brown.

Puris are ready.

For Masala.

Ingredients:

 potatoes-4(medium),

green chillies-4,

ginger-1″ piece,

tomato-1,

chana dal-1tsp,

mustard seeds-1tsp,

turmeric powder-1/4tsp,

curry leaves-a few,

corriander leaves-2tbsps(cleaned and chopped),

salt to taste,

curry leaves-a few,

oil-1tbsp.

Method:

Cook the potatoes.

Mash them well.

Cut the chillies and ginger to small pieces.

Heat oil in a pan, add mustard seeds and when it flutters, add the chana dal and saute a little to golden brown.

Add chillies, ginger and turmeric powder and curry leaves.

Fry for a minute.

Add chopped tomatoes and a cup of water along with salt and cook for 5 more mts on medium flame.

Add the mashed potatoes and mix well.

Add more water, if necessary, to get one’s own required consistency.

Boil well and remove from flame.

Add chopped corriander leaves and mix well.

The masala is ready.

Note:

Onions can be added as per choice.They are to be added while frying the green chillies and other spices.

Ghorya Upkari(Raw Jackfruit Curry).

Ghorya Upkari(Raw Jackfruit Curry).

This curry can be used as a snack with tea/cofee or any other drink.

Ingredients:

raw jackfruit(de-seeded)-250gms,

mustard seeds-1tsp,

red chilly flakes-1tsp,

salt to taste,

coconut oil-2tsps.

Method:

Cut the bulbs into medium size pieces.

Heat oil in a pan.

Add mustard and when it splutters, add the chilly flakes and the jackfruit pieces along with salt.

Sprinkle little water and mix well.

Bring the flame to low and cook till they become soft.

The cooking will be fast, as the bulbs are tender and soft.

The curry will be ready in  few mts.

Note:

A recommended drink along with this curry is the coffee prepared, using coffee powder, jagerry, dhania powder and ginger powder. Boil all these items together with water and filter it. The coffee is ready.

THALLEL PHADI GHASSI(FRIED VEG SIDE DISH)

THALLEL PHADI GHASSI(FRIED VEG SIDE DISH)

This is a side dish, in which the root vegetables are fried and used in the preparation of a side dish. Suran(yam) and kaachil(a root vegetable similar to suran) are used for this preparation. They are de-skinned, cleaned, sliced and deep fried and added to the gravy.

Ingredients:

tur dal(cooked)-1cup,

suran or kaachil–250gms(de-skinned,cleaned, sliced and cut to small flat pieces),

coconut scrapings-1cup,

red chillies-4,

turmeric powder-1/4tsp,

sol-1 small piece,

mustard seeds-1tsp,

methi seeds-1/8tsp,

urid dal-1tsp,

oil for frying,

salt to taste,

curry leaves-a few.

Method:

Cook the dal.

Deep fry the suran/kaachil pieces to a crisp texture.

Prepare the masala by grinding coconut, chillies and turmeric to a smooth texture.

Boil the masala for 5 mts in a flat-bottomed vessel, after adding salt, sol and sufficient water to make the gravy.

Add dal and boil for another 2 mts.

Remove from flame and add the fried suran/kaachil pieces and mix.

Season with mustard seeds, methi seeds, urad dal and curry leaves in little oil.

Mix well. The curry is ready.

Bikkand Ani Nonche Ambya Humman(JackfruitSeed and salted Mango Curry)

Bikkand Ani Nonche Ambya Humman(Jackfruit Seed & salted Mango Curry).

Jackfruit seeds are available in plenty during summer.A simple preparation using this is given below.

Ingredients:

Jackfruit seeds-250gms,

salted mango-1(medium)’

chilly flakes-1tsp,

mustard seeds-1tsp,

hing-1/8tsp,

coconut oil-2tsps,

salt to taste.(only if necessary. Salted mango has  plenty of salt in it)

Method:

Cut the mango into pieces.

Remove the white outer skin of the seeds and soak them in water for 2hrs.

Then using a knife, scrap off the brown skin.

Cut the seeds into small pieces.

Heat oil in a pan, add mustard seeds.

Once it flutters, add the chilly flakes and the cut seeds.

Add sufficient water and salt and cook  on a meduim flame till the seeds are well cooked.

Add the mango pieces and cook for another 2 mits.

Remove from flame and the curry is ready.

Th curry is of  semi gravy texture.

Chouli Ani Nonche Ambya Ghassi.(Chouli Beans And Salted Mango Curry)

Chouli Ani Nonche Ambya Ghassi(Chouli Beans And Salted Mango Curry)

Konkanis make use of the salted mangoes during off season. These salted mangoes are good sustitutes for the sour taste and can be used in many hot and spicy curries. This gives a good taste too.

Ingredients:

chouli beans/lobia(pulse)-200gms,

salted mango-1 small,

red chillies-5,

turmeric powder-1/4tsp,

coconut scrapings-1cup,

mustard seeds-1tsp,

jeera-1tsp,

oil-2tsps(preferably coconut oil),

curry leaves-a few,

salt to taste.(Salted mango already has salt in it)

Method:

Cook chouli to a soft texture(Soaking it in water for an hour hastens cooking).

Grind masala with coconut, chillies and turmeric powder to make a smooth paste.

Boil the masala for 5mts, adding little water.

Then add the cooked chouli and mango cut into pieces, along with the requisite quantity of salt and cook for few mts more.

As the mango has salt content in it, additional salt has to be added very carefully.

Remove from flame and season with mustard, jeera and curry leaves in oil.

GABYA GHASSI(BANANA STEM CURRY)

GABYA GHASSI(BANANA STEM CURRY)

Banana stem has many medicinal values.It provides the requisite fibre and aids digestion, helps dissolve stones in  kidneys etc. It can be used raw or cooked. Raita using raw stem(see prabhaskitchen recipe list) is very tasty. Given below is a side dish with cooked stem.

The stem has to be de-threaded, before use.  Cut the stem into slices. While cutting, roll the thread that appears by rolling them on the left hand fingers. After removing the threads, cut the slices into small pieces. These pieces are ready for cooking.

Ingredients:

turdal-1/2cup,

Stem pieces-1cup,

coconut scrapings-1/2 cup,

red chillies-2,

turmeric powder-1/4tsp,

sol-a small piece(drarmya sol/cocum /tamarind),

mustard seeds-1tsp,

urid dal-1tsp,

curry leaves-a few,

salt to taste,

oil-1tsp.

Method:

Cook the dal in a presure cooker to a soft texture.

In a pan, cook the stem pieces, using a cup of water, for 5 mts.

Grind masala with coconut, red chillies and turmeric powder and make a smooth paste.

Add salt, sol and the masala to the cooked stem and boil for 5mts.

Add the dal and if necessary, add little water to bring it to the required consistency.

Just cook for another minute and remove from flame.

Season with mustard, urid dal and curry leaves in oil.

KALLYA APPO(SKINNED URAD DAL APPAM)

KALLYA APPO(SKINNED URAD DAL APPAM)

This is a snack made with skinned urad dal(dal with chilka) instead of the usual white(de-skinned) dal. Besides being fibrous, it is also nutritious. The batter is slightly dark in colour because of the dal skin. It tastes very good.

KALLYA APPO

Ingredients:

skinned(black) urid dal-1/2cup,

boiled rice-1cup,

raw rice-1/2cup,

jeera-1tsp(crushed),

pepper-1tsp(crushed),

salt to taste,

oil for frying the appams.

Method:

Soak the dal and rice for 5 hrs separately.

Both the rice varieties can be combined together for soaking.

Grind the dal to a smooth texture as is being ground for dosa.

Grind rice to a coarser texture.

Add salt, pepper and jeera and mix well.

Ferment the batter for 6 hrs.

Heat appam pan(pan with appam depressions), put little oil in all depressions and pour the batter to 3/4 level in each depression.

Keep the flame on medium.

When one side is done, turn to the other side in the hollow itself, by using a pointed needle, similar to the knitting needle.

When done, remove the appams.

Repeat the process till the batter is exhausted.

Can be served with sambar, chutney or any other hot and spicy curries.

NONCHE AMBYA HUMMAAN(SALTED MANGO DISH)

NONCHE AMBYA HUMMAAN(SALTED MANGO DISH)

Whenever fresh mangoes are not available during the off-season,the preserved salted mangoes become handy to prepare a quick spicy side dish to be served with rice, pej(rice kanji), chappatis,etc.

Ingredients:

salted mango-1(medium),

red chilly powder-2tsps,

turmeric powder-1/4tsp,

hing-1/8 tsp,

urid dal-1tsp,

methi seeds-1/4tsp,

mustard seeds-1 tsp,

oil-2tsps,

curry leaves-a few.

Method:

Cut the mangoes into small pieces.

In a pan, heat oil, add mustard and after it splutters, add the urid dal and methi fry a little.

Add chilly powder, turmeric powder, hing, cut mangoes, curry leaves and little water.

Cook for 5 mts.

Remove from flame .

Note:

1.Additional water can be added to get the required consistency.

2.One  tsp of coconut oil can be added as per choice.

3.Normally, additional salt may not be required as the mangoes are already seasoned with enough salt. If found necessary, a bit of salt can be added to get the required individual taste.