raw mango ukkeri(ambya ukkeri)

you may be wondering,what is this raw mango ukkeri means....
ambya ukkeri is a dish which all the konkani people likes...it is very simple.but very addictive.....

you need
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*you need baja pito for this.
bajja pito(red chillies -5nos
corriender seeds -2tbsp
urad dal -1 1/2tbsp)
dry roast these items separately and powder it corsly...

raw mango(cut into pieces) -3nos
red chilly powder -2tsp
salt -to taste
for seasoning
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coconut oil 2tbsp
mustard 1tsp
uraddal 2tsp
fenugreek seeds 1tsp
hing powder 1 or 2 tsp

method
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cut the mango pieces into i"size pieces.heat a kadai.add oil .when it is heated add the mustard seeds ,urad dal,fenugreek seeds and when it is done add the mango pieces and fry if you need water just sprinkle little. and cook it is a simmer fire.when the mango pieces are done add the baja pito and salt and red chilly powder. sprinkle little coconut oil and hing powder.fry for a minute .and switch off the fire. this will be nice with rice and paje(kanji)
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pongal

Pongal is one of the most popular harvest festival of South India, mainly Tamil Nadu. Pongal falls in the mid-January every year and marks the auspicious beginning of Uttarayan - sun's journey northwards. Pongal festival lasts for four days. Celebrations include drawing of Kolam, swinging & cooking of delicious Pongal.



There are two varieties of pongal, namely, sakarai pongal (sweet pongal), khara pongal (spicy pongal), also called ven pongal in tamil nadu. the rice boiled with milk and jaggery during the pongal festival is also called Pongal. Some foods are simply divine, pongal belongs to that category....



Rice- 1 Cup
Moong Dal -1/4 Cup
Black Pepper crushed -1tsp
jeera 1 Tbsp
Ginger chopped-1 Tsp
Hing -1 Tsp
Cashew nuts -for garnishing
Ghee- 2 Tbsp
Water- 6 Cups
Salt -to taste

Method
1. Wash rice and dal separately and drain nicely.
2. In the Rice cooker heat 1 tbsp ghee.fry the moog dal till it become light golden brown.
3. Add rice and Fry till the ghee coats the mixture.
4. Add the rest of the ingredients, except Cashews.
5. Add water. Cover and cook.
6. Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
7. When rice gets fully mashed garnish with roasted cashews.
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sambar

Sambar is an important south Indian cuisine. Sambar is often accompanied with idli and dosa or with steamed rice. There are varieties of Shambhar popular in South India. Sambhar is easy to cook and its combination of lot of vegetables with pulses makes it nutritious enough. Sambar 's special exciting spicy aroma which make it more special

The sambar, like the avial, is packed with taste and goodness; and it uses a lot of vegetables. The basic difference is that the sambar is a dal-based curry for pouring into the rice while the avial is a coconut-based side dish.

ingredients

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1 cup toor dal
½ tsp chilli powder
1small onion, chopped
½ tsp coriander powder
1 tomato, chopped in big pieces
1 ½ -2 tsp sambar powder
4-5 drumsticks
A pinch of turmeric
½ tsp tamarind paste
Salt to taste.

Following are needed to season the sambar:

2 Tbsp oil
2-3 red chillies
1 tsp mustard seeds
3-4 curry leaves

1/2tsp jeera

1/4tsp fenugreek seeds

A pinch of asafoetida/hing

Following procedure is followed for making sambar

cook Dal.it should be cooked nicely.extract tamarind pulp.

cook the vegetables,with salt and water. when it half done,add the tamarind pulp,sambar powder,coriander powder,chilli powder,and haldi powder.boil till the raw smell of masala goes off.add the cooked dal.and boil. add enough water,salt and little of jaggary.boil for another one minute .season it with mustard seeds,jeera, fenugreek seeds, red chillies, currypatha, and hing.

serve hot with idles.......

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macaroni masala

Ingredients

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macaroni – 200 gms

tomato – 2 no

Onion – 2 no (medium)

Garlic – 3 pods

Ginger – a small piece

Red chilli powder – 1 tsp

Tomato ketchup – 3 tbsp

Oil & Salt – to taste

Chopped coriander – For garnishing

Method

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• Boil 6 cups of water. Add macaroni,salt & a tsp of oil. Cook till macaroni is done. Drain & keep aside.
• Chop ginger,garlic,onions,tomato & capsicum finely. To oil, add chopped ginger & garlic . Fry till nice aroma comes. Add onions & saute till they turn pink. Add tomatoes, chilli powder and cook till tomatoes become soft.
• Add capsicum , tomato ketchup , salt and little water. Cook for few minutes.
• Add boiled macaroni and saute till the masala gets mixed well with the macaroni.
• Add coriander leaves and Remove from fire & serve hot.

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chicken marinate

ingredients
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chicken -1/2 kg
haldi powder -1tsp
chilli powder -2tbsp
ginger garlic paste -2tbsp
green chilli paste -1/2tsp
curry patha -1spring
water -2 cups
salt -to taste
cardamom powder -1tsp


method
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• clean the chicken pieces.cut it into small pieces.

• marinate the chicken with haldi powder,chilli powder,ginger garlic paste, green chilli paste,(optional),salt for more than 1 hour.
• heat a kadai.put 2tbsp of coconut oil.add mustard,when it start spluttering,add the marinated chicken and stir for 5 minutes.
• chicken will leave the water.add 2cups of water and enough salt and curry leaves and boil well.
• now cover it with a lid and cook it for 1 hour in simmer fire.
• after that keep the flame in high mode and allow the water to evaporate.

• sprinkle the cardamom powder and serve hot.

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ambya adigeyi (mango pickle)konkani style

this is our favorite pickle.....we often makes this at home......
you need
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mangoes -3 nos
red chillies -25 nos
salt water (boiled and cooled) -2cups
mustard seeds - 2tbsp
hing powder -1tsp
coconut oil -2tbsp

• cut the mangoes into small pieces.
• grind the red chillies with salt water into a very smooth paste.add 2tbsp of mustard seeds into the chilly paste and grind it again for 1 minute.
• mix it with mango pieces.
• add enough salt water (if you need more liquid)
• add hing powder,coconut oil and keep it in a tight glass container.
• keep it in the refrigerator.this will stay for more than 1 month.
• while using use dry spoon each time.and always keep the lid closed tightly.

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chicken ularthiyathu

this is the favorite dish i liked most in chicken .try this and tell me how it is......
ingredients
***********
chicken -1/2 kg
corriender powder -2tbsp
chilly powder -2tbsp
salt -to taste
haldi -1/2tsp

• cut the chicken into small pieces and wash thoroughly.marinate the chicken with all the above ingredients at least for 2 hours.

preparation
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coconut oil -3tbsp

• divide the chicken pieces into 2 portions. fry half of the marinated chicken pieces in the hot oil for five minutes. repeat the same with another half portion of chicken.keep it aside.

• keep the excess oil for tempering.

for tempering
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ginger piece -1'' Julian's
garlic crushed -10
onions sliced -3-4
green chillies -4 slitted
curry patha -1spring
Gram masala -1tsp
coriander powder - 1tsp
chilli powder -1tsp(optional)
haldi -1tsp
salt -to taste

method
*******
heat the kadai. in the hot oil add the crushed garlic, ginger , green chillies, and stir for a while, add the sliced onions and fry till it become light brown.add the coriander powder, chilly powder, haldi,and salt and saute it for another 5 minutes. add the fried chicken pieces and stir well. cook it in a simmer fire for 20 to 30 minutes. it will start separating the oil .sprinkle the gram masala and little more curry patha and serve hooooot with rice.....




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adai ( lentil dosa)

Spicy lentil pan cake made with rice, Channa dal, thuvar dal Moog dal ,and red chili.


ingredients
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raw rice -1cup
Channa dal -1/4cup
thuvar dal -1/4 cup
Moog dal -1/4 cup
u rad dal -1/4 cup
red chillies -4-5
chopped onions -2
hing powder -1tsp
curry patha chopped -hand full


method
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soak all the pulses along with rice for 5-6 hours.grind it into a corsily ground thick batteradd the red chillies and hing powder and grind it into a corsily ground thick batter.add choipped onions and curry patha.
make dosa ,adding 1tbsp of gingelly oil .flip it to the other side and roast it in the same method. serve hot with curd and honey or avial.............

chundakkai adigeyi (pickle)

Pickles form an integral part of an Indian meal. Seasonal vegetables and fruits are cleaned and finely chopped, then mixed with a special blend of ground spices, and marinated in oil or lemon juice.The pickle serves as a flavor enhancer and is eaten typically in small pieces with the rest of the meal.Most pickles are made in the summer and allowed to mature in the hot sun for at least three weeks before use. Pickles are generally stored in porcelain or glass jars with air-tight lids. The acidic nature of the marinade retards bacterial growth, while the oil acts as a preservative. Pickles can retain their freshness and flavor so long as they do not come into contact with moisture.

Oorugai is the Tamil name for pickles. There are many indigenous varieties of pickles, some of the most popular ones being mangai urgai (mango pickle) and elimicha urgai (lime pickle). Some of the special pickles from Tamil Nadu include a tender mango pickle called 'maavadu'.

Maavadu is usually made early in the summer season when mangos are barely an inch long.

chundephel

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in konkani it is called as "adigeyi".or "nonche"or "pudighalene".these are three different methods of pickles which we konkanis usually do.adigeyi is more of liquid,and last for one month.where as nonche and pudighalene can be preserve for 3-4 years.this pudighalene is totally different from the nonche.it is completely dry and the nonche is semi liquid .

ingredients
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chunakkai -1/4 kg

oil - for frying

cut the chunakkai into two pieces and marinate with salt for half an hour and fry it in the hot oil. keep it aside.

salt water -2-3 cups (boiled and cooled)

red chillies -20 nos

tamarind pulp -1/2 cup

roast the red chillies in little oil and grind it with tamarind pulp and enough salt water.

oil -1tbsp

mustard -1tsp

jeera -1tsp

curry leaves -1 spring

hing powder -1tsp

salt -to taste

in a kadai, add 1tbsp of oil .put mustard seeds , when it start spluttering add the jeera , curry patha and ground chilly paste and 1 cup of salt water also. take a boil. add the fried chudakkaiand enough salt if needed,and boil it for another 20 minutes in a simmer fire. add the hing powder at last and put off the fire. serve hot with rice or dosa.......

mooli paratha and kasoori methi dal

Mooli is a form of giant radish which is also known as diakon .Mooli can get quite large, and it is snow white in color, with a flavor much milder than that of other radishes.

with this we can make mouth watering mooli paratha.paratha is a flatten Indian bread. you can stuff it with paneer, cauliflower, potatoes, mooli,and non veg like chicken and egg.

ingredients
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atta -21/2 cups
salt -to taste
ghee -1tbsp
grated mooli -1cup
chopped ginger and chopped green chillies -1tbsp each


METHOD
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sift the flour and add a little salt and ghee.rub all the ingredients with the hand to mix them thoroughly.the mooli will leave water and if you need water pour little at a time and knead to a
soft dough.( not very soft.)take a small portions of dough ,roll them out into thick chapatis.

put one paratha at a time on a heavy hot tawa (griddle),cook one side and turn over. add a little ghee from the sides till it gets a nice brown colour.
cook on a medium flame and when ready it should be crisp
similarly ,make more paratha....
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KASOORI METHI DAL
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INGREDIENTS
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Moog Dal 1/2 cup
masoor dal 1/2 cup
dry fenugreek leaves 2tbsp
ginger 1/2tbsp grated
red chilly 1
oil 1tsp
salt to taste
turmeric powder 1/2 tsp

for tempering
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3-4 tbsp oil
asafoetida one pinch
fenugreek seeds 1/4 tsp
1/2 tsp each of garam masala, dhania powder, 1/2 tsp red chilli powder

METHOD
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clean and wash both the dals together, add kasoori methi, ginger, oil, red chilli, salt, and haldi to dal.
preassure cook dals with 3 1/2 cups of water to give one whistle.
heat oil in a small pan. add methi dana ,fry it on a low flame till it turns golden brown. add red chilli powder dahnia powder, garam masala and hing stir for a minute and pour it over the cooked dal . stir well and serve with chappatis and parathas.....;....