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.

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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.

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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.

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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.

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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.

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NONCHE AMBYA THAMBAALI(SALTED MANGO CHUTNEY)

Nonche Ambya Tambaali(Salted Mango Chutney)

This chutney is very tasty and goes well with rice, dosa, chappatis etc.

Ingredients:

salted mango-1 small(for salted mango refer recipe list)

coconut scrapings-2cups,

hing-a pinch(optional)

red chillies-5(fried in little oil)

mustard seeds-1tsp,

oil-1tsp,

curry leaves-a few,

salt(only if it is essentially required-must be very cautious on this ).

Method:

Grind coconut, mango(cut into pieces)   and chillies together to a fine paste.

Season with mustard, hing and curry leaves in oil.

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Chonya Thoy(Bengal Gram Side Dish)

Chonya Thoy/Udhaak(Bengal Gram Side Dish)

The chana is to be soaked in water for at least 6 hrs before cooking. Pressure cook the soaked chana. After the 1st whistle, bring the flame to low and cook for another 20 mts. Decant the water from the cooked chana, which is used in the preparation of  the above dish and  the chana is used for preparing the dry curry(Chonya Upkeri-see recipe list).

The above water content  is used by the Konkani community for preparing a side dish.  In Konkani parlance, it is called Chonya Udhaak. It can be consumed only with rice, as it is watery in texture and does not contain any solid content. But it is very tasty. It is used in place of Dal/Dali Thoy, whenever the bengal gram preparations are made in the house.

Ingredients:

decanted cooked chana water-2 cups,

red chilli-1,

jeera-1 tsp,

mustard seeds-1 tsp,

hing-1/8 tsp,

pepper crushed-1/2 tsp,

coconut oil-2 tsps,

salt to taste,

curry leaves.

Method:

Boil the chana water with salt in a vessel .

In a pan, heat oil, add mustard seeds.

When it splutters, add the curry leaves and bring the flame to low.

Add all the other condiments and finally add the chana water.

The dish is ready and can be served after 5 mts.

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Thiksani Koot Humman.(Spicy Side Dish)

Thiksani Koot Humman.(Spicy Side Dish)

This side dish is similar to the ‘Thiksani Humman’ given in the konkani recipe list, except for some ingredients. This is very tasty and will go well with rice, dosa etc.

Ingredients:

red chillies-6,

turmeric-1/2 tsp,

hing-1/8 tsp,

sol-1(or tamarind-an avla size or birmi karmbal- 4),

salt to taste,

potato-1,

colocasia bulbs-4,(or kachil)

bitter gourd- a small piece,

long beans-4,

jackfruit seeds-6(peeled and cut),

chundephala-a few,

mustard seeds-1 tsp,

methi seeds-1/2 tsp,

urid dal-1 tsp,

coconut oil-2 tsps,

curry leaves.

Method:

Clean and cut the vegetables into small pieces.

Cook them in a pressure cooker for 3 whistles or till they become soft.

Grind chillies with turmeric and hing to a fine paste.

In a pan, heat oil, add mustard and when it crackles, add methi seeds and urid dal.

Add the paste, sol and curry leaves and boil, adding sufficient water along with salt.

After 5 mts,  add the cooked vegetables and cook for another 2/3 mts.

Remove from the flame.

The side dish is ready.

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Jeerya Meerya Kadi(Spicy Side Dish)

Jeerya Meerya Kadi(Spicy Side Dish)

Preparation of this dish is very simple and need only a very few ingredients. The dish is spicy, but very tasty.The preparation time is also very short. The consistency of this kadi can be a little watery. This dish goes very well with plain white rice.

Ingredients:

pepper-1 tsp,

cummin seeds(jeera)1/2 tsp,

coconut scrapings-1 tsp,

red chilly-1,

salt to taste,

buttermilk-1 cup,

oil-1 tsp,

mustard seeds-1 tsp,

curry leaves.

Method:

Fry jeera, pepper and chilly in very little oil.

Grind the fried mix to a fine paste along with coconut(call it masala).

Heat oil in a pan, crackle mustard, add curry leaves , masala, buttermilk and  salt with sufficient water to bring it to the required liquid consistency.

Boil and cook on a low flame for 5 mts.

The kadi is ready.

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Nonche Ambya Bhajja Pittya Upkeri (Spicy salted Mango Curry)

Nonche Ambya Bhajja Pittya Upkeri(Spicy Salted Mango Curry).

This curry is quite spicy and also very tasty and will go very well with rice and pej(rice kanji). Preparation is very easy.

     

Nonche Ambya Bhajja Pittya Upkeri(Spicy Salted Mango Curry)

 

Ingredients:

salted mangoes-2 nos,

red chillies-6,

corriander seeds-2 tsps,

jeera-1 tsp,

methi seeds-1/4 tsp,

hing-1/4 tsp,

urid dal-1 tsp,

dry coconut scrapings-2 tsps(optional),

mustard seeds-1 tsp,

oil-1 tbsp.

Method:

Cut the mangoes to 1″ pieces after de-seeding them.

Fry all the condiments, except hing and mustard seeds, along with coconut scrapings, in little oil to a golden brown shade.

Powder it(masala powder).

Heat oil in a pan, crackle mustard ,add hing and cook the mangoes with out water on low flame for 5 mts.

Add the masala powder mix well and cook again for another 5 mts on low flame, by which time the curry would have got roasted and ready for serving.

Caution: No salt is required as the mangoes already contain enough salt.

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