AMBYA THIKSANI HUMMAN

Ambya Thiksani Humman is a spicy raw mango curry goes well as a side dish for Dosa, Idli, Rice etc.The following ingredients are needed to prepare Ambya Thiksani Humman.

Ingredients:-

Raw Mango. -2 medium size
Salt.               - to taste

For Seasoning:-

Coconut oil.           -2tsp
Urad dal.                -1tsp
Mustard seeds.       -1tsp
Methi seeds.           -1/4 tsp
Red chilly powder. -1tbsp[Kashmiri chilly powder]
Hing powder.          -1tsp

Instructions:-

Wash and remove the skin  of  Raw mango and chop into big pieces and keep aside.

Method:-

In a small vessel add the chopped Raw mango pieces, required Salt and 2 cup of Water.Boil and cook till the Raw mango pieces become soft and switch off the flame.

Heat 1tsp oil in a pan for seasoning.Add Urad dal and saute well.

When Urad dal starts to change the colour, splutter Mustard seeds and Methi seeds and saute well.

Lower the flame and add Red chilly powder and Hing powder and stir well.

Pour the cooked Raw mango pieces with Water into the above seasoning and mix the Humman well and boil for a minute.Switch off the flame.

Lastly add 1tsp Coconut oil  over the humman and mix well.

A tasty and mouth watering  Ambya Thiksani Humman is ready to serve as a side dish with Dosa, Idli or Rice.

CHANA GASSI

Chana Gassi is a Coconut based Chickpea Curry adding Yam and raw Mango pieces.The following ingredients are needed to prepare delicious and spicy Chana Gassi.

Ingredients:- 

Chickpea.      -1cup
Yam/Surnu    -a small piece.
Raw mango.  - 1/2 of a small raw mango.


For grinding the Coconut Masala paste:-

Coconut grated.  -1 cup
Red chillies.         - 8
Urad dal.              -1tbsp
Coriander seeds.  -1tbsp
Methi seeds.         -1/4 tsp

Instructions:-

Chop and remove the outer skin of a small Yam piece and chop into medium pieces and keep aside.

Wash and soak Chickpeas in water for 8 hours or overnight.

Pressure cook the soaked Chickpeas and chopped Yam pieces adding Mango pieces, required Salt and 2 cup of Water for 3 whistles or till soft and keep aside.

Heat 1tsp oil in a pan and roast Red chillies.Add Urad dal, Coriander seeds and Methi seeds and roast well till the Urad dal change its colour to golden brown and switch off the flame.

Grind the above roasted ingredients together along with roasted or fresh Coconut gratings to a smooth paste.

Method:-

In a cooking vessel add the pressure cooked Chickpeas,Yam pieces and raw mango pieces.Add 3 cups of water and boil well.

Add the ground Coconut Masala paste and mix well.Boil for 2 minutes and switch off the flame.

A tasty and delicious Chana Gassi/Chana Gashi is ready to serve with Rice.

SURNA GASSI

Yam is called Surnu in Konkani.Surna Gassi /Surna Ghassi is a Coconut based delicious and tasty Yam curry adding raw Mango pieces.The following ingredients are needed to prepare Surna Gassi or Ghashi.

Ingredients:-

Yam.              -250gm
Raw Mango. -1/2 of a small raw mango
Salt.               - to taste

For grinding the Coconut Masala paste:-

Coconut grated.  -1cup
Red chillies.        - 8
Urad dal              -1tbsp
Coriander seeds. -1tbsp
Methi seeds.        -1/4 tsp

For Seasoning:-
Coconut oil. -1tsp

Instructions:-

Remove the outer skin and chop the Yam into 1/2 inch square pieces.Wash well and keep aside.

Wash and remove the skin and chop the Raw mango into 1/2 inch square pieces and keep aside.

Heat little oil in a pan and roast the Red chillies.Add Urad dal, Coriander seeds and Methi seeds and roast along with Red chillies till the Urad dal change into golden brown colour and remove from flame. Allow the roasted ingredients to cool.

Grind all the roasted ingredients along with  roasted or fresh grated Coconut to a smooth paste.Keep aside.

Method:-

Pressure cook the chopped Yam along with Raw mango pieces, Salt and 2 cup of Water for 2 whistles on medium flame

Transfer the cooked Yam pieces into a cooking vessel and boil for 2 minutes.

Add the ground Coconut Masala paste and mix well.

Boil for 2 minutes and switch off the flame.

A tasty and delicious Surna Gassi / Surna Ghassi is ready to serve with Rice.

Spicy Cucumber Salad

The following ingredients are needed for preparing Spicy Cucumber Salad:-

Ingredients:-

English Cucumber.    -2
Red chilly powder.     -1/2tsp
Crushed Pepper.         -1/2 tsp
Sesame seeds.            -1tsp
Sugar.                         -1tsp
Salt.                            -to taste
Soya sauce.                -1/2tsp
Apple Cider Vinegar.  -1/2 tsp

Instructions:-

Wash and cut the Cucumber into two lengthy halves. Chop each half into thin slices.Keep aside.

Dry roast Sesame seeds and keep aside.

Method:-

In a mixing bowl add the thinly chopped Cucumber slices and all the ingredients and mix well.

Spicy Cucumber Salad is ready to serve.

NIMBUVYA ADGAI(LEMON PICKLE) / SALTED LEMON PICKLE.

Lemon pickle is called Nimbuvya Adgai in Konkani.Lemon Pickle is a mouth watering, spicy, salty, tangy and sour pickle made with Salted Lemons and combine with spice powders.Lemon preserved in Brine solution is called Salted Lemon (Brined Lemon).Brine is a solution made of Salt and Water. Lemons preserved in Brine solition will last long time.We can make various types of dishes with Salted Lemons.

The following ingredients are needed to prepare mouth watering Lemon Pickle/Salted Lemon Pickle/Nimbuvya Adgai.

Ingredients:-

Salted [preserved] Lemon. -3
Chilly powder.                   -3tbsp
Mustard Powder.                -1tsp
Fenugreek powder.             -1/4 tsp
Hing powder.                      -1tsp
Mustard seeds.                    -1tsp
Salt.                                     -1/4tsp
Sesame oil.                          -3 tbsp

Instructions:-

Take the salted Lemon from Brine solution and cut each Lemon into quarter pieces lengthwise.

In a pan dry roast1tsp Mustard seeds and 1/4 tsp Methi seeds for a second and when cool grind to a little coarse powder and keep aside.

Method:-

Heat Sesame oil in a wide Pan and splutter Mustard seeds and saute well.

Add Hing powder and stir well.

Lower the flame and Red chilly powder and stir well.

Add the chopped Salted Lemon pieces and a pinch of Salt and mix well.

Add mustard powder and Methi powder and mix well.Continuesly stir everything for 2 minutes on low flame and switch off the flame.

Let the Pickle to cool in room temperature and transfer to a clean and sun dried glass bottle and  store in  the refrigerator.It is always safer to store the pickles in the refrigerator.

Always use clean and dry spoon to scoop out the pickle from the glass bottle.

A mouth watering and delicious Nimbuvya Adgai /Lemon Pickle/ Salted Lemon Pickle is ready to serve with Dosa, Idli,Curd Rice or with Rice.

Try and enjoy the tasty Pickle.