you have to slice the banana’s ,mix them with some fresh hung curd ,add a little cardamom powder and a little sugar depending on the sweetness of the curds.
EASY!!! and its ready to be eaten.
AMBADYACHE SAANSAV OR CHUTNEY
10 small hog plums
½ cup grated coconut
1 tsp red chili powder or 2 whole dry red chilies
1 tsp Jaggery
1 tsp mustard seeds roasted
½ tsp turmeric powder, which is optional.
Salt to taste.
Cook the hog plums in a cooker for 2 whistles
Cool and press out the flesh of the plums
Grind together coconut, chilipowder, and gul
At the end add the roasted mustard seeds and give just one swirl for the mustard seeds to get crushed , but they should not mix completely with the coconut they should remain a bit grainy.
Add the above mix to the ambade and mix with your hands.
You get a thick consistency; if you feel it’s too dry add some water.
Your hog plum chutney is ready.
This year RAKSHABANDHAN was on 28th August and my brother was working on Rakshabandhan day as usual. So, he came a day earlier, stayed overnight so that I could tie him a Rakhi before he left for office on the RAKSHA BANDHAN DAY. This is also what he did last year (Blogging helps you keep so many memories alive for ever).
I don’t like big Rakhi’s ,as I feel delicate ones look good on my brother’s hand, This time I wanted to get something different i.e. which looked a bit different but had to be nice too as he was going to wear them to office and hence it would be seen by many of his office colleagues. I tie two Rakhi’s one for my sister who is not in India.
You will see that there are two Rakhis, the ganapati Rakhi is mine and the other one is an interesting Rakhi with a puja thali on it. It has a coconut, a ladoo and haldi-kumkum on it.
I liked it as soon as I saw it and that was the first Rakhi I set my eyes on as I entered a Rakhi shop .