Mitta Uddhkka Gallele Nimbuvo (Brined Lemon)

Brined lemon /preserved lemon /salted lemon is called mitta uddhkka gallele nimbuve (limbio) in Konkani.We can make Limbiya Kanchi using brined lemons, goes well as a good side dish with steamed rice or kanji (rice gruel). Lemons preserved in brine solution (salt water) has a long shelf life.Brine is a solution made of salt and water called mitta uddhak in Konkani. Preserved lemons (brined lemons) are also used for making curries and pickles. Brined lemon recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Mitta Uddhkka Gallele Nimbuvo / Brined Lemon.

Ingredients:-

Fresh Lemon. - 12 or 16
Salt.                - 3/4 cup or as required
Water.             - 4 cups or as required

Instructions:-

Wash fresh lemons (nimbuvo /limbio) in water. Clean and wipe the lemons with a clean cloth and keep aside.

Method to Brine Lemons.:-

1). Boil required water in a wide steel vessel. Add required salt into the boiling water and stir well till the salt completely dissolves in water. Switch off the flame and keep aside the boiled salt water and let it cool to room temperature.

2). In another deep bottom steel vessel add the fresh lemons.Add sufficient water into the steel vessel to immerse the lemons in water. Boil for 5 minutes to make the lemons soft without breaking the skin.Switch off the flame.

3). Transfer the boiled soft lemons to a plate and keep under the fan to make them completely dry and cool.Discard the boiled water from deep bottom steel vessel which is bitter to taste.

4). Put the boiled lemons inside a clean and sun-dried large glass bottle and pour the boiled and cooled salt water (brine solution) into the glass bottle just above the level of the lemons. Close the glass bottle tightly with its lid. Keep aside the glass bottle with lemons in a cool and dry place undisturbed for a month.

6). After one month lemons are matured to be consumed for cooking, making pickles or limbiya kanchi. We can preserve this lemons in brine solution for more than 3 years.They may turn little dark due to air contact every time you consume some, but they retain their nutritional value.

Brined (Salted Lemons)

Note:-

 Always use clean and sun dried steel spoon or ladle to take out the brined lemons (salted lemons) from glass bottle, else fungus will enter into the glass bottle and decay the brined lemons.

Related Post :-

Nimbuvya Adgai (Slated Lemon Pickle)
https://konkanicookbook.blogspot.com/2018/06/nimbuvya-adgailemon-pickle-salted-lemon.html

KONKANICOOKBOOK.BLOGSPOT.COM

NIMBUVYA ADGAI(LEMON PICKLE) / SALTED LEMON PICKLE.

Orva Pitti Happolu (Rice Flour Papad)

Rice Papad /Rice Flour Papad (Orva Pitti Happolu in Konkani) is a sun dried ready to fry home made crunchy papad fryums /vodi made with rice flour adding cumin seeds and green chillies. Fryum is called Vodi in Konkani.Sun dried rice flour papad fryums (orva pitti happolu vodi) are deep fried in hot oil to make crunchy and crispy fritters and are served as a tea time snack or as a side dish for lunch or dinner. Orva Pitti Happolu /Rice Flour Papad recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Orva Pitti Happolu / Rice Flour Papad.

Ingredients:-

Rice flour. -1 cup
Water.             -2 cup
Cumin seeds.  -1tsp
Green chillies. -3
Hing powder.   - a pinch
Coconut oil.     - 1tsp (for greasing the plates)
Salt.                  -to taste

Instructions:-

1). Wash and chop green chillies into thin round pieces and keep aside.

2). Seive the rice flour and keep aside.

Method:-

1). In a mixing bowl add rice flour, required salt, cumin seeds, thinly chopped green chilly roundels and a pinch of hing powder and mix well. Add 2 cup of water little by little into the rice flour mixture and stir well without any lumps and make a smooth batter of rice flour.Keep aside the rice flour batter for 15 minutes to rest.

2). Grease 4 small steel plates evenly with little coconut oil.

3). Stir the batter well and pour 1tbsp of rice flour batter in each greased steel plates and spread it evenly to make a thin layer.

4). Place the greased small steel plates with rice flour batter inside the steamer vessel.

5). Boil 3 cup of water in a steamer. place the steamer vessel with rice flour batter plates on the steamer. 

6). Cover the steamer with its lid and steam cook the rice flour batter for 1 to 2 minutes on medium flame.

7). Open the steamer lid and take out the steel plates from the steamer vessel and allow the steamed rice flour papad to cool.

8). When it is cooled completely, remove the steamed rice flour papad from the greased plates. (Move the tip of the spoon around the edges of the steamed papad to take it out from the greased steel plates).

9). Prepare similar steamed rice papads with the remaining rice flour batter and keep all the steamed papads on a plastic sheet to sun dry them.

10). Place the plastic sheet under the hot sun to dry the steamed papads.When one side is dried turn the papad to dry on both sides.It will take 2 days to dry them completely under sun and become crisp.

Now crispy Orva Pitti Happolu / Rice Flour Papad fryums are ready to deep fry in hot oil and to serve as a crunchy papad snack with a cup of tea / coffee or as a side dish with lunch or dinner. Store the sun dried crispy rice flour papad fryms / orva pitti happolu vodi in a clean, dry and airtight container and deep fry them  in hot oil as and when needed.

Note:-
To deep fry the sun dried  crispy rice flour papad fryums - heat cooking oil in a deep frying pan on medium flame. When the oil is hot add the sun dried crispy rice flour papad fryums one or two at a time into the hot oil.Flip and deep fry the papad fryums until crisp. Remove the deep fried crunchy papad fritters from hot oil with a slotted spoon and keep them on a tissue paper to absorb excess oil.You can sprinkle little chat masala over the deep fried rice papad fritters while serving.

Ambya Sol Sukkeylele (Sun Dried Salted Raw Mango Slices)

Sun dried salted raw mango slices are called ambya sol or ambo sukkeylolo or ambya sol sukkeylele in Konkani. Raw mangoes are sliced with skin, salted and sun dried for long time storage.Ambya sol is used as a souring agent in Konkani curries and for making pickle and chutney.Ambya sol is also used for making a very tasty and age old coconut based Kochi GSB Konkani curry called solla ghassi.Ambya Sol Sukkeylele recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Ambya Sol Sukkeylele / Sun dried Salted Raw Mango Slices.

Ingredients:-

Raw Mangoes. -10  or more (sour mangoes)
Salt.                  - as required

Instructions:-

Wash the raw mangoes and pat dry with a clean cloth.

Method:-

1). Cut the raw mangoes with skin into large pieces.Apply required salt on the chopped raw mango pieces and mix well.

2). Spread the chopped and salted raw mango pieces on a plastic sheet or on a large plate and keep them under sun light to dry the whole day.

3). Mix the mango pieces vigorously to coat the salt on all sides of the raw mangoes pieces and let them dry under hot sun for 3 more consecutive days.

4). When the mango pieces dried up completely under the sun and becomes crisp and stiff  or dried completely with white coating of salt on top, store them in a clean and air tight glass bottle. This dry mango pieces remain good for a long time about 2 to 3 years without decay. Salt preserves the mango pieces

Ambya Sol Sukkeylele/ Sun Dried Salted Raw Mango Slices are ready to use in curries and also for making pickle and chutney.

Mitta Ghallele Ambo (Brined Raw Mango)

Salted Raw Mango in Brine / Uppu Manga is called Mitta ghallelo Ambo (Noncho Ambo) in Konkani. Raw mangoes can be preserved long in salt solution. Brine is a solution made of salt and water. Mangoes stored in concentrated brine solution has a long shelf life. Brine Mangoes are used for preparing varieties of curries, chutneys and pickles in Konkani community.In my childhood days during raw mango season in Kerala my mother preserve the raw mangoes in salt solution stored in big ceramic jars called Bharani. Mitta Ghallele Ambo (Brined Raw Mango) recipe is explained with step by step method and photos.

The following ingredients are needed to preserve raw mangoes in brine solution.

Ingredients:-

Raw Mangoes. -10 or more
Salt.                  - 3/4 cup or as required
Water.               - as required

Instructions:-

Wash the raw mangoes and wipe with a clean cloth and make them completely dry.

Method  to preserve raw mangoes / to store brine mangoes.

1). In a large steel vessel boil required water.Add required salt in the boiling water and mix well with a clean and dry spoon.Boil well till salt dissolves in water completely. Switch off the flame and let it cool to room temperature.

2). Put the wiped raw mangoes inside a clean and sun dried glass bottle or inside a clean and dry ceramic jar (bharani).Always use clean and dry glass bottles or ceramic jars to preserve mangoes, else fungus will enter from it. 

3). Pour the cooled salt solution / brine solution over the mangoes in the glass bottle or ceramic jar (bharani) till it covers the mangoes. (The salt water level should be just above the level of the mangoes).

4). Cover and close the ceramic jar and the glass bottle with its clean and dry lid.

5). Keep aside the glass bottle and ceramic jar with raw mangoes in salt water in a cool and dry place undisturbed for 2 months.

6). Brine mangoes / salted mangoes are ready for use after 2 months for making curries, pickles, chutney etc. and also a good side dish with kanji (rice gruels). Mangoes stored in brine solution has a long shelf life.We can preserve this mangoes for more than 3 years if they preserved properly.Always use clean and dry spoon or ladle to take out the brine mangoes from glass bottle or ceramic jar, else fungus will enter and decay the brine mangoes.

Note:-
We can make varieties of Konkani recipes using brined (salted) raw mangoes. The following are some of the brine mango curry recipe links from this blog.

1). Brined Raw Mango Curry (Mitta Gallalo Ambo Ramdayi)
https://konkanicookbook.blogspot.com/2018/04/brined-raw-mango-curry-uppilitta-manga.html

2). Noncho Ambo Chirdillo (Brined Mango Gojju)
https://konkanicookbook.blogspot.com/2018/06/ambo-chirdillo-noncho-ambo-brined-mango.html

3). Noncho Ambya Humman.(Spicy Salted Mango)
https://konkanicookbook.blogspot.com/2018/06/noncho-ambya-humman.html

4). Brined Baby Mango Gojju (Mitta Galleli Ambuli Daddaylali).
https://konkanicookbook.blogspot.com/2018/04/brined-baby-mango-gojju-mitta-gallali.html

5). Chawli Anik Nonche Ambya Ghassi. (Red Cowpea and Brine Mango Curry)
https://konkanicookbook.blogspot.com/2018/08/chawli-anik-nonche-ambya-ghassi-red.html

Try the Konkani recipes and enjoy the dish.

Kothambari Palle Sukke (Coriander Leaves Sukke)

Coriander Leaves Sukke (Kothambari Palle Sukke in Konkani) is a coconut based dry side dish made with fresh green coriander leaves (cilantro) and chana dal (split bengal gram).Coriander leaves /Cilantro is called Kothambari Pallo in Konkani and this delicious side dish goes well with rice and dal curry.

The following ingredients are needed to prepare Kothambari Palle Sukke /Coriander Leaves Sukke.

Ingredients:-

Fresh Coriander leaves. - 2 cup chopped
Chana dal.                      - 1/2 cup
Grated coconut.              -1 cup
Red chilly powder.          -1tsp
Turmeric powder.            -1/4 tsp
Urad dal.                          -1/2tsp
Mustard seeds.                 -1tsp
Salt.                                  - to taste
Coconut oil.                      - 2tsp

Instructions:-

1). Chop and remove the root part of the coriander leaves. Clean and wash the coriander leaves with stems thoroughly in water to remove the dust if any. Drain water and finely chop the coriander leaves and stems and keep aside.

2). Wash and pressure cook chana dal adding 1/4 cup of water for 2 whistles and keep aside.

3). In a mixing bowl add grated coconut, red chilly powder and turmeric powder. Mix together all the ingredients in the mixing bowl using hands. Keep aside the coconut mixture.

Method:-

1). Heat coconut oil in a pan and add urad dal and saute well. When urad dal starts to change its colour splutter mustard seeds and saute well.

2). Add finely chopped coriander leaves in the pan and saute well.

3). Add required salt into the pan and mix with the coriander leaves and cook the coriander leaves on low flame for a minute.

4). Add cooked chana dal into the pan and mix with the cooked coriander leaves.

5). Add the coconut mixture into the pan and mix with the cooked coriander leaves and chana dal. Saute well on low flame till the water evaporates and switch off the flame.

6). Transfer the kothambari palle sukke /coriander leaves sukke to a serving plate.

A very tasty and delicious Kothambari Palle Sukke /Coriander Leaves Sukke is ready to serve as a side dish with rice and dal curry.