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Archive for September, 2010

Rumbad Sukkeilele(Sun-dried Cluster Fig)

This vegetable is known by various names in different parts of India. In Konkani, it is called rumbad, in hindi, it is known as goolar, in tamil as atthi, in marathi as umber and in sanskrit as udumbara,  etc. The bark as well as the fruit(cluster fig) of the tree(called audumar in marathi) has great medicinal values. The tree is an auspicious one for Maharahtrians and always related with the Lord Dattatraya. This vgetable can be used in many ways. Rumbda upkeri and Sukkein(curry with gravy) are detailed elsewhere. The pollination of this vegetable is very unique and hence the seeds inside have to be removed after cutting it open, in order to avoid any wasps in it.

Ingredients:

rumbad, tender(raw cluster fig)-500 gms and

salt-1 tbsp.

Method:

Wash rumbad and cut into quarters. Remove seeds.

Add salt , mix well and keep aside for 5 mts.

Sqeeze and remove the water .

Dry them under the hot sun, using a plastic sheet.

Dry for 2 to 3 days till it is completely done.

It is stored in an airtight container and used as when required.

Can be fried and used with meals. On frying, it turns out very crispy.

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Rumbda Pathhal Sukkein(Cluster Fig Curry With Gravy)

This vegetable is known by various names in different parts of India. In Konkani, it is called rumbad, in hindi, it is known as goolar, in tamil as atthi, in marathi as umber and in sanskrit as udumbara,  etc. The bark as well as the fruit(cluster fig) of the tree(called audumar in marathi) has great medicinal values. The tree is an auspicious one for Maharahtrians and always related with the Lord Dattatraya. This vgetable can be used in many ways. Given below is a another curry(upkeri is explained elsewhere). The pollination of this vegetable is very unique and hence the seeds inside have to be removed after cutting it open, in order to avoid any wasps in it.

Ingredients:

rumbad(cluster fig)-250 gms,

tur dal-1 cup,

coconut scrapings-1 cup,

red chillies-3,

turmeric powder-1/8 tsp,

sol-1 small pieces,

mustard seeds-1 tsp,

jeera-1 tsp,

oil-1 tsp,

salt to taste and

curry leaves.

Method:

Wash, cut into 4 pieces and de-seed the vegetablen and furthur cut into small pieces.

Cook the vegetable in 2 cups of water, till it gets soft.

Cook dal in a pressure cooker.

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

Add the paste to the cooked vegetable along with sol and salt.

Cook for 5 mts on a low fire.

Add dal and boil for another minute.

Switch off the flame and season it with mustard, jeera and curry leaves.

The curry is ready.

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Kukka Appolu(Potato Papad)

Potato papads are very tasty. It can be used as a snack for the evening tea/coffee. It can as well go with the meals when guests/friends are invited.

Ingredients:

raw rice-250gms,

potatoes-500gms,

red chillies/green chillies-10,

hing-1/4tsp,

salt to taste and little oil for spreading papads.

Kukka Appolu

Method:

Soak rice for 3 hrs.

Steam the potatoes.

Peel and mash thoroughly.

Grind rice with chillies, hing and salt to a fine batter. Add 5 glasses of water to the batter and cook in a pan. Keep on stirring.

When the batter is cooked and becomes thick, remove from the flame.

When it comes down to a warm stage, add the mashed potatoes and mix well to make a soft dough.

Take two small pieces of plastic sheet, apply oil on one side of these pieces, keep a small ball, approx.1″ dia., taken out from the dough on one oiled sheet, cover it with the second oiled sheet.

Press it with a manual wooden press or else go on patting on top of the sheet with hands, till it takes a papad shape and thickness.

Repeat the process till all the dough is done.

Spread the raw papads on a large plastic sheet and dry them in the hot sun, in batches, if necessary.

Do it(dry) for 2 to 3 days.

Store them in airtight containers for using as and when required.

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SAALI  SUKKEYLELI(SUN DRIED PEELS)

The peels and seeds of the ash gourd,pumpkin etc are always thrown away. But they can be used by treating and drying them in the sun. They are fried and partaken with the meals , sometimes replacing the papads,vaadis etc.The process is very simple.

A reasonable quantity of the peels(cut into small pieces) and seeds rolled in requisite quantity of salt is sun dried for 2 to 3 days.

After it gets completely dried, store them in an airtight container.

They can be deep fried, whenever required, and can be used with the meals.

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RUMBDA UPKERI(CLUSTER FIG CURRY-DRY)

This vegetable is known by various names in different parts of India. In Konkani, it is called rumbad, in hindi, it is known as goolar, in tamil as atthi, in marathi as umber and in sanskrit as udumbara,  etc. The bark as well as the fruit(cluster fig) of the tree(called audumar in marathi) has great medicinal values. The tree is an auspicious one for Maharahtrians and always related with the Lord Dattatraya. This vgetable can be used in many ways. Given below is a dry curry. The pollination of this vegetable is very unique and hence the seeds inside have to be removed after cutting it open, in order to avoid any wasps in it.

Ingrediens:

rumbad-tender(cluster fig)-250gms,

chilly powder-1 tsp,

salt to taste,

mustard seeds-1tsp and

oil-2tsps.

Method:

Wash and cut the vegetable in halves, remove the seeds and further cut them in small, thin pieces.

Heat oil in a pan and crackle the mustard seeds.

Bring the flame to a low, add the chilly powder and the vegetable. Add salt and 1/2 cup of water and roll well.

Cook on the low flame till it becomes soft and the water is fully evaporated.

Switch off the flame and add 1 tsp of coconut oil(optional) and mix well.

The curry is ready.

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AMBO/NIMBUVO SUKKEYLOLO(MANGO/LEMON SALTED & SUN DRIED)

Mango and lemon can be treated and preseved, when they are available  cheaper in the market during the season,  using just salt. This is a very easy process. The dried items come handy at any time  and are used to prepare many recipies like pickles and dried mango to convert into ghassi/spicy chutney as a side dish with lunch/pej(kanji).

Ingredients:

mangoes/lemons-1kg.

salt-100 gms.

Method:

Wash, pat-dry and cut the mangoes/lemons into large pieces.Add salt and mix well. Keep aside for 2 hrs.

Dry them on a plastic sheet in the hot sun, till it is reasonably dry.(Can be dried for 2 to 3 days)

Store it in a clean air tight bottle.

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PONSA  APPOLU(JACKFRUIT PAPAD)

Jackfruit papad is prepared, during the season when jackfruit is available in abundance. The shelf-life of this papad is much longer than the ordinary papad and can be stored for a longer period. This can be utilised as an accompaniment to the lunch as well as an evening snack.This will come handy when unexpected guests arrive.

Ponsa Appol

Ingredients:

raw jackfruit bulbs–1 kg(deseeded) and

salt to taste.

Method:

Steam the bulbs in a cooker(no weight is used) for 20 mts.

When cool, add salt, mix and mash well with hands. Do not use a mixer. The dough should be very soft.

Make small balls out of it.

Take two small plastic sheet pieces. Smear them with oil on one side of each sheet.

Place one ball on one oiled sheet , cover it with the other sheet, the oiled surface touching the ball.

Press plastic sheet covered ball with a manual wooden press or a metal press(a contrivance with two flat surfaces and a handle) to form round papad.

Or else pat the ball(keeping it between the plastic sheets) with the fingers to form a uniform thin round papad.

Repeat the process till all the dough is done.

Dry them in the hot sun, if necessary in batches.

When completely dried, store them in an air tight container.

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