Sorisa ambula pani

Ingredients....

Mix vegetables 1 bowl

( Brinjal, radish, plantain, taro and tomato)

6 to 7 coconut slices

4 Dry mango

4 to 6 kakharu badhi ( ash gourd vadi )

For paste....

1 tbsp Mustard seeds

1 tsp Cumin seeds

4 Red chillies

10 Garlic cloves

For seasonings....

Pinch of Hing

1 Onion sliced

2 Red chillies

½ Mustard Cumin seeds

½ Fennel seeds

⅓ Fenugreek seeds

Few curry leaves

Salt

Oil

Preparations.....

Heat kadhai along with 1 tbsp of oil fry vadies remove in a dry plate keep aside.

Make a fine paste of all above paste ingredients. Keep aside.

Wash dry mangoes to remove all coated salt and soak in 2 cup of warm water and keep aside.

Cut all vegetables in 4" long and keep aside.

Heat oil, add hing stir well, add onions saute till transulate, collect onion and keep one side of kadhai, add all seasonings when they start pop-up, add ambula with it's water give a nice boil , add the paste stir add all vegetables, sliced coconut and salt as per taste . Cook till done switch off the flame stir well add fried vadies cover. Stir when you start to serve.

Serve as a side dish with hot rice.

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

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A PINCH OF HING

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