Thiksani Humman-Type-2(Potato Fresh Pickle)

Thiksani Humman-Type-2(Potato Fresh Pickle)

This is a pickle, like yam pickle with  different ingredients. As this is a freshly made one, it can be stored in a fridge for a few days. Goes well with idli/dosa, rice etc.

Ingredients: 

potato-1(large),

red chillies-6,

hing-1/8 tsp,

corriander seeds-1/2 tsp,

methi seeds-1/8 tsp,

mustard-1 tsps,

tamarind-1 lemon size ball,

oil for frying,

salt to taste.

For seasoning:

mustard-1 tsp,

coconut oil- 1 tsp,

curry leaves.

Method:

Soak the tamarind in little water.

Fry corrinder seeds, methi seeds and the mustard in a dry pan till the mustard crackles.

Clean, peel and  cut the potato into small cube-like pieces and deep fry in oil.Keep aside.

Fry chillies in oil, to light brownish shade.

Grind masala, with the fried condiments, along with tamarind, hing and salt to a fine paste. Add sufficient water to have a liquid consistency.

Add the fried potato to the masala.

Season with the remaining mustard and curry leaves. Mix well.

Can be consumed after an hour or so.

Note:  In place of fried potatos, cooked and mashed potato can also be

used.

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NIMBUVYA ADGAI(FRESH LIME/LEMON PICKLE)-TYPE-1

NIMBUVYA   ADGAI( FRESH LIME/LEMON PICKLE)-Type 1

This is an instant  pickle made  to go with the meals. This pickle cannot be stored for long.

Ingredients:

lemons-4(medium),

red chillis-6,

green chillis-2,

ginger-1″ piece,

hing powder-1/4tsp,

mustard seeds-1tsp,

oil-2tbsps,

turmeric powder-1/4tsp and

salt to taste.

Method:

Wash the lemons and dry with a cloth.

Clean ginger and the green chillis and cut into small pieces.

Heat 1 1/2tbsp of oil in a pan. Fry the red chillis very lightly.

Remove the chillies from the pan and grind it to make powder. Keep it separately.

After removing the chillies from the pan, put the lemons in the balance oil and fry them till they become golden brown. Keep rolling over the lemons frequently.

Remove from the flame.

Wait till the lemons get cooled.

Cut the same into pieces and add the chilli powder, turmeric powder, salt, hing powder and the cut pieces of ginger and green chillies.

Add little water and mix well.

Do phannu(season) with mustard seeds in the oil.

Note:.

This pickle can be used for a week, if stored in a fridge.

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KARTHYA ADGAI(BITTERGOURD PICKLE)

KARTHYA  ADGAI(BITTERGOURD PICKLE)

This is mostly used as a side dish for meals.

Ingredients:

bittergourd-1(medium),

red chillis-6,

hing-a small piece,

mustard seeds-1tsp,

tamarind-a small lemon size,

salt to taste,

coconut oil 1tsp(for seasoning),

oil for frying and

curry leaves.

Method:

Soak tamarind for about 10mts and remove the pulp.

Deep-fry chillies and hing in oil(it should not be overdone).

Clean and cut the bittergourd into small pieces and deep fry in oil to get a half-crispy texture.

Grind the chillies and hing along with the tamarind pulp to a soft texture adding 1/2 cup of water.

Add the fried bittergourd pieces to the above ground mix.

Add the salt and mix the whole contents well.

Do phannu(season)wth mustard seeds and curry leaves in oil.

Keep aside for half an hour to allow the masala absorbed properly. The adgai is ready for use.

This can be stored in a fridge for a week.

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AMBYA KARAMBI(MANGO PICKLE)

AMBYA KARAMBI(MANGO PICKLE)

This is a pickle-like dish and counted as a fast dish. It is a mango season speciality dish of Konkanis. It is very easy to prepare and can be stored for a few days in the fridge. It goes well with all meals and also as a sidedish  for dosa, idli, etc.

AMBYA KARAAMBI(FRESH MANGO PICKLE)

Ingredients

raw mango(med size)-1,

salt to taste,

chilly powder 2-tsps,

turmeric powder- 1/2 tsp,

hing powder- 1/4tsp and

coconut oil-1tsp.

Method

Clean and cut the mango(do not skin it) into very small pieces, mix salt,chilly, turmeric and hing powder. Put coconut oil and mix well. Store in a fridge.

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Sasmidi(Fresh Mango Pickle)

Sasmidi(Fresh Mango Pickle).

Ingredients:

Raw mango-1,

mustard seeds-2tsps,

red chillies-6.

turmeric powder-1/2tsp,

hing-1/4tsp(asafoetida),

salt  as required and

coconut oil-2 tsps.

Method:

cut the mango to very small pieces.

Grind chillies, mustard seeds,turmeric powder and salt together to a fine paste.

Add  the masala  to the mango pieces. Add hing and little water to make the pickle  to semi-liquid consistency.

Pour oil and mix well. Can  be kept  in the fridge for one or two weeks.

This pickle can also be prepared with birmi karmbal and dharan karmbal.

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SURNA ADGAI(FRESH YAM PICKLE)

Surna Adgai

This is a ready-to-use adgai( pickle) which goes well with a normal meal as well as any snack such as polo(pancake), idli,etc. This can be stored for a week in a fridge and used as and when required.

Ingredients:

Suran(cut into very very small pieces)-1cup

Oil for frying,

red chillies-6,

khada(solid)  hing-1 small piece,

salt to taste,

tamarind-a small lemon size,

mustard-1 tsp,

coconut oil-1 tsp and

curry leaves.

Method:

Fry the suran pieces in oil, till crispy. Fry the chillies and hing piece  in oil . Remove from oil.  Grind fried chillies,hing, tamarind, soaked in water, and salt to a fine paste.Add sufficient water to make it  sufficiently thin in consistency. Give tadka in coconut oil with mustard seeds and curry leaves. Add the fried suran pieces and mix well. This can be stored in the fridge for a week.

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