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My Thali Today...Sprouted Alsandya (Black Eyed Beans) Ambat... (Amti with coconut ground masala , White Dudhi or Lauki bhaji or Upakari, Kakdi Koshimbir or Khamang Kakdi , Kakadi Salachi (peels,skin) Talasani , Stuffed Karela ( Bitter Gourd ) Pickle..n...Rice.


 
 Sprouted Alsandya (Black Eyed Beans) Ambat... (Amti with coconut ground masala )


Recipe

Soak 3 cups of black eyed beans in water for overnight,.next day remove water n keep in 

warm place for sprouts.then again add water in it,.n remove skin of each bean.then cook 

it with water n salt till it gets soft.n  well cooked...(you can cook it in pressure cooker for 

only 1 whistle.)

Roast and 10 to 15 methi seeds and 2-3red whole chillies in 1/4tsp of oil in a tadka pan

Grind  1.1/2wati fresh coconut, small piece of chinch(tamarind),haldi, and above roasted

 masala with some water.make fine paste..then add this  ground masala in the mixture of 

well cooked beans.

Add salt &mix well..boil it.. 

Make tadka of 1t to 2tabsps of oil,I use coconut oil..you can use any oil 

add 1finely chopped onion,.fry till brown.and 

add in the curry..

Ambat is ready to serve with rice.



White Dudhi or Lauki bhaji or Upakari..

Recipe.
 
Peel Tender Lauki.

Make small pieces.

Take 2tsp.oil in a kadai .Make tadka with Rai, 

Curry patta , chopped 2 Green Chillies, pinch 

Hing , Pinch of Haldi..

Then add chopped dudhi pieces..Add salt, little

 of Jaggery  ( optional ).

Mix it nicely.. add little of water. Keep the lid.

Cook it till dudhi gets well cooked .remove the 

lid..

Add grated fresh coconut as much as you like.

Make it dry. Garnish with Dhania leaves..n serve.



Kakdi Koshimbir or Khamang Kakdi...

Recipe..


In a bowl take finely chopped kakdi..

Today I have added some finely chopped 

Tomato pieces.

add roasted ground nut powder, salt n pinch 

sugar. Today I have added 1tsp.fresh grated 

coconut.you can skip it.

  Add little of  lemon juice..add tadka with ghee 

jeera, currypatta , n finely chopped green chilli,

hing..garnish  with fresh dhania leaves n serve.


Kakadi Salachi (peels,skin) Talasani..


This is my Granny's recipe...its very simple..and  tasty too


Ingredients:

1.Kakadi peels-as much as u get.

2.Garilc-8-10 cloves.

3.Red chillie-2-3

4.Salt-as per taste.

5.Sugar-pinch

6.Oil-1-2tsp.



Instructions:

1.Peel kakadi...cut the throw away peeled skin(sal).

2.Make tadka with oil,lots of garlic,red chillies.add cut sal..add salt, pinch sugar.keep lid for 3 minutes,remove lid and make little crispy.

3.Talasani is ready..

(I use mumbai white kakadi sal for this)..try it!!




 Stuffed Karela ( Bitter Gourd ) Pickle

Recipe..

Easy and quick to make..it tastes yummy when served with dal and; rice....This is a Andhra Pickle.


1.Take small karelas or thin long tender karelas.if it is big make 2 pieces... 250 gms

2.Scrape the skin roughly.give slits to stuff masala.if there are hard seeds remove it...

3.Deep fry the karelas until brown.dont make crisp.

4.Take lots of garlic cloves... 15 to 20,peel it and grind it with red chilli powder..3 to 4 

tabsps salt as per taste ...grind without water.add 1tsp fried karela oil in it.mix it.(I use 
kashmiri or bedgi chilli powder)

5.stuff the ground masala in fried karelas and apply masala from out side.

6.This pickle can be refridgerated for more than 15 days.



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