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Archive for the ‘Fries’ Category

Sukkeileli Miryasaang(Green Chillies-Dried)

Green chillies can be seasoned, dried and stored. On deep frying, it goes well with curd rice, pej, etc.

Ingredients:

green chillies-200gms,

tamarind-1 lemon size,

hing powder-1/2tsp,

salt-2tbsp.

Method:

Soak the tamarind in 3 cups of water for an hour.

Squeeze and  filter the tamarind water. Add salt and hing and mix well.

Wash the chillies in water, prick them with a needle to make small holes to enable absorbtion of tamarind solution and put them in the tamarind solution.

Mix well and keep it overnight.

Next morning, remove the chillies and spread them on a plastic sheet and dry in the sun for the whole day.

In the evening, put the dried chillies again in the already prepared tamarind solution  and leave it overnight.

Remove the chillies, next day morning and again dry it in the sun, the whole day.

Repeat this process, till all the tamarind solution is completely absorbed by the chillies.

On completing the above process, dry the chillies, until they are fully done.

After fully dried, store them in an airtight container.

It can be deep fried and used as and when required, along with ordinary meal, in place of papad, curd rice, pej, etc.

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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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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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PITTA  LAAVNU  SUKKEILELE(SUN-DRIED VEGETABLES)

Many vegetables cut and mixed in dal batter, can be dried in the sun and preserved for a long time and used whenever required as an alternative to papad or any other fried items going with the meals. Vegetables such as beans, cluster beans. ladysfinger, chouli(long beans), etc are used for such purposes. The preparatoin is very simple and easy.

Even the waste parts  of the vegetables like outer skin of the long beans(chouli)(cut into pieces) and  stems(thurmban) of red as well as green chillies can also be used similarly for the purpose.

Ingredients:

any one of the vegetable-1kg,

urid dal-1 cup,

red chillies-15,

hing-1/4 tsp and

salt to taste(when dried, the quantity will reduce a lot).

Add salt accordingly.

Method:

Soak dal for 3 hrs. Grind with chillies and hing to a fine paste.

Cut the vegetables to very small pieces. Mix the vegetables, salt and the batter well.

Spread the mix in small  quanties(in lobes) like vadis on plastic sheets and dry them under the hot sun.

When dried, the lobes will come out easily  from the sheet.

Drying has to be done for 2 to 3 days, so that, all water is evaporated.

Store in an air tight container.

Whenever required, this can be deep fried.

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DUDHIYA KOLE THALLELE(PUMPKIN BUDS/FLOWER FRY)

People may not be knowing that the buds as well as the flower of the pumpkin are used in cooking. It tastes very good and  goes well with the meals.

Ingredients:

Flowers/buds-20 nos,

chilli powder-1 tsp,

turmeric powder-1/4 tsp,

hing-1/8 tsp,

Thallele Dudhiya Kole

rice flour-2 tbsps,

salt to taste and

oil for frying.

  

Method:

Mix all the condiments.

Wash the buds and add to the above mix.

Sprinkle little water and mix well. The masala should be uniformly distributed on the buds.

Keep aside for 5 mts.

Heat oil in a pan and deep fry the buds till crispy.

Place them on a paper napkin.

When cool, store them in an airtight container.

Note:

To get the proper crispiness, fry the buds on a medium flame.



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