Ambyache Hummane

The mango season is almost over and this recipe is a tribute the King of fruits.....


Ingredients

10 mangoes ( small also called the ghonta variety)
4-5 red chillies
jaggery ( the size of a small lemon)
1 tsp black gram dal (udid)
1tsp red chilli powder
1/2 tsp turmeric powder
1tsp mustard seed (small variety)
4-5 fenugreek seeds (methi)
1 sprig curry leaves
a pinch of asafoetida
Salt to taste
2 tsps grated coconut (for garnish)

Method

Peel 8 mangoes.
Squeeze the pulp of 2 mangoes and set aside.
Heat oil in a kadai. Add mustard seeds, black gram dal, fenugreek seeds, red chillies, curry leaves and asafoetida.
Once these start spluttering add the peeled mangoes, mango pulp, turmeric powder and red chilli powder, jaggery and salt.
Add enough water to make a medium thick gravy and bring to a boil.
Garnish with grated coconut.

Taandla peeta che Bhakri [Rice flour Roti on banana leaf]

Ingredients:
1 cup rice flour
2 tablespoons butter
a little grated coconut
1 cup milk
salt to taste
1 teaspoon sugar
banana leaves

Method: 
Mix all the above ingredients,and prepare the dough to a soft and pliable consistency.
Take a medium sized ball of the dough and place on the banana leaf.
Lightly flatten it on the leaf using your palm and fingers to make a round slightly thick roti.

                                                   
 Now  cover it with another banana leaf and place it on a heated frying pan (tava).
Cook it on a low flame.
As the roti cooks the banana leaf turns brown.
Remove the leaf and serve it with onion chutney .

Ingredients for Onion chutney
1 cup grated coconut
5-6 red chillies
1 small piece of tamarind (the size of a small lemon)
salt to taste.
1 small onion
Method 
Grind all ingredients except the onions to a fine paste.
Finely chop the onion and mix with the chutney.

pic nic bhaji(batata che patal bhaji)

This curry has been called by different names over generations!!  My granny made it for my mausi when she was a little girl and since this was packed for a picnic lunch the bhaji got its unique name  'Picnic bhaji'!!!!

INGREDIENTS:

4 Potatoes
2 finely chopped onion,
2 tsp re chilly powder,
1 tsp turmeric powder
half teaspoon mustard seeds
4-5 fenugreek (methi) seeds
1 pinch asafoetida (hing)
3tbsp groundnut oil,
salt to taste
a pinch of sugar

Method :
 Peel the potatoes and  dice them into small cubes of about half inch pieces.
Heat oil put hing, mustard seeds, methi seeds and  finely chopped onion
Saute it till the onions turn translucent
Add the potatoes and a little water.
When the curry starts boiling add the chilly powder, salt and sugar.
Garnish with coriander leaves.

BELONJI SUKKE(VELLIO)

INGREDIENTS:

 Belonji fish,
Half coconut scraped,
handful red chillies,
2 tbsp coriander seeds,
tamarind (the size of a small lemon),
1  onion (finely sliced)
1 tsp turmeric powder.

To be mixed with the ground masala

2 finely chopped onion
1 small piece of ginger( about an inch finely chopped)
2 tbsp coconut oil.

METHOD:

Clean, wash the fish and keep aside.
Heat a kadai and  dry roast only chillies and coriander seeds.
Grind the coconut, red chillies, coriander seeds, tamarind, sliced onion and turmeric powder.
Take a kadai and before placing it on fire , put the ground masala, chopped onion, chopped ginger, coconut oil, salt  and finally the belonji (FISH).
Add very little water and mix lightly with your fingers making sure that the fish does not break .
Cover with a  lid and  cook on very low flame till done.
This dish does not require any stirring while it cooks as the fish is very delicate and breaks easily.
Best served with hot rice.

Garlic sol kadi (lasni che sol kadi)

Ingredients:

1 coconut scraped
1 pod of garlic,
2 - 3 pieces kokum (bhirandya che sol)
2 red chillies
1 tsp mustard seeds
half tsp cocnut oil.
salt to taste

Method:

Grind coconut,garlic and red chillies to fine paste with a little water.
Pass this ground paste through a sieve and extract the  coconut milk.
Pour it in  a small vessel and  add sal and ,kokum.
In a small pan heat coconut oil and add the mustard seeds.
Pour this tempering over the kahi when the mustards seeds start spluttering.

bangadya che lonche

                                  Bangade (macarels)lonche  
                                   
Ingredients:

5 bangade
2tbsp red chilli powder
1tsp turmeric powder
1tsp oil,
half cup tamarind pulp
pinch of hing (asafoetida)
1 tsp mustard seeds
7 to 8 fenugreek (methi) seeds and salt to taste and .
2 tblsps. split mustard seed dal
Salt
                          
Method;
Clean the bangade and cut into medium sized pieces.
Apply a  little salt and keep aside.
Heat a kadai and add oil.
Add hing and mustard seeds when they splutter add fenugreek seeds.
Immediately add tamarind pulp, turmeric powder, red chilli powder, a little water and salt.
Allow it to boil and add the bangada pieces and split mustard seed daal.
Let it boil.
Serve it with hot rice!      

karwar

Well , the portuguese rule was not for long, later Hyderali and Tipu sultan invaded upto mongalore and started many ports along the shore..Right from Baithkol to Kadwad andsome few places like binge ghati, aligadda, Kharviwada,and to the eastern side KOne, Baad, Shejwad,  etc comes under karwar town. And on the western side Kajubag , kodibag, nandangadda,and sunkeri too. . U all must be wondering how Baithkol got its name????In ancient times the Arabs wud come and anchore their boats her and they found it deep to anchor  so they said'bahut khol hai' pronounced as baithklol!!!!