Showing posts with label Masala. Show all posts
Showing posts with label Masala. Show all posts

ತೊಜಂಕ ಅಂಬಡೆ / THAIKILE AMBODO

7:11 PM Priyanka Prabhu

First of all before I start, I would like to apologize for not being able to update ”My Kitchen” with new recipes since I had been on a vacation enjoying with my cousin and nephew at my paternal native place and after returning back to my home, I was a little busy. But now I am back with my new recipes. I learnt many recipes from my aunt during my stay at my paternal native, will post it very shortly.
Thaikile Ambodo (in Konkani) is a seasonal recipe of GSB cooking. Thaikile is a sort of a weed found at your garden or at the hillside or by the side of the road. It’s usually grown only during rainy season. It’s available in markets during this season. My sister enjoys eating this vada for afternoon lunch especially, it’s her favorite. Its tastes really good when it’s eaten hot; rather than when cools down to room temperature. Very easy recipe can be prepared in an half an hour or less time say 15 mins if every ingredient is kept ready beforehand. 

First let me tell you all how to prepare the batter or masala for vada
INGREDIENTS (FOR MASALA)
½ cup White rice
¼ cup Toor Dal (Togari Bele in Kannada and Tori Dali in Konkani)
1 tsp rock salt
8-9 dried red chilies (preferably long ones 5 and 3 to 4 round ones)
+
(FOR VADA)
1 full cup of Thaikile leaves 
1 cup of coconut oil (any oil for deep frying purpose)
METHOD TO PREPARE:
1) Soak the White Rice and Dal for about half an hour or a hour previous to preparation of vada. (TIP: The more u soak in water less amount of water required to be added when you grind them.)
2) Grind the soaked White Rice, Dal along with dried Red chilies and salt crystals .No need to add water at first run. If water is required only then add little water during second run. It should be in thicker consistency (TIP: If masala found to be a little watery add little besan to it, this will absorb water content and make masala thicker in its consistency.)
3) After the Masala gets ready take it in an utensil.
4) Clean and Chop the Thaikile leaves into smaller pieces.
5) Add the chopped Thaikile leaves to the ground masala/ vada batter.
6) Mix the chopped Thaikile leaves thoroughly along with masala.
7) Now take Coconut oil in Kadai and keep it for heating for around 5 mins. Simultaneously make the smaller balls out of this vada batter and give a slight press on its upper surface so that it gets a little flattened.
8) Now drop in these flattened vada balls into the heated oil one by one. Let it get deeply fried; remove the vada when it turns into reddish brown deep color.
9) Serve the Hot ತೊಜಂಕ ಅಂಬಡೆ / Thaikile Ambodo in a serving plate and is ready to eat along with rice and Dal for Lunch.
Hope you all loved this recipe too…..Enjoy this recipe till I write my next recipe till then
Happy Cooking!!!! and Thank you for your visit at my space…..

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Posted by Priyanka Prabhu

ಕೊಳಂಬೊ/ SAMBHAR

2:51 PM Priyanka Prabhu


A Well Known Recipe done by everyone at their home for lunch or for dinner. Idli Sambhar is the best combo to taste and favorite breakfast of many people. The preparation of Sambhar varies from one region to other. In my mother tongue, Konkani we call it as “ಕೊಳಂಬೊ” prepared almost in the same way as sambhar is generally prepared in South Karnataka. There is a slight change in the masala that we add in this recipe.
It is a common or a usual dish on Sundays that mom prepares along with other side dishes. My dad and sister likes it a lot but not one of my favorite. But this is the most basic recipe to be learnt by ones who learn cooking first time. I have been preparing it along with mom every now and then but last Sunday I prepared it all by myself. Its pretty time consuming took around an hour to prepare it. It’s not a very easy recipe to prepare it soon; need to get ready with too many ingredients.
Let me list down the ingredients one by one. Its a very lengthy list!!!!!!
INGREDIENTS: (for 4 members)
a) Vegetables required are:
·         ½  cup of chopped Beans
·         ½ cup of chopped carrot pieces
·         ½  cup of chopped Southekayi/Cucumber
·         ½  cup of Ivy gourd chopped
·         1 cup of chopped Drumstick pieces
·         ½ cup of chopped Lady’s Finger
·         ½ cup of chopped tomato
·         ½ cup of chopped potato
·         ¼ cup of chopped onion
·         Small bunch of Coriander leaves along with its Stem
b) For the preparation of ಕೊಳಂಬೊ/Sambhar Masala
·         2 tsp of Coriander seeds
·         ½ tsp of Mustard seeds
·         ½ tsp Cumin or Jeera seeds
·         Small pinch of Hing or asafoiteda
·         7-8 Bengal Gram i.e. Channa
·         4-5 tsp of Coconut oil
·         6 Methi seeds
·         Small Turmeric piece or ¼ tsp of turmeric powder
·         ½ cup of grated Coconut
·         9 dries red chilies(preferably 5 long red chilies and 4 short round red chilies)
c) For Seasoning
·         1 tsp of Mustard seeds
·         10 Curry leaves
·         3 tsp of coconut oil
d) Other Ingredients are
·         4 Glass of Water( 1 cup for Grinding of Sambhar Masala+2 Cups of Water for Boiling vegetables+1 cup for cooking purposes)
·         2 tsp of Crystal salt
·         ½ cup of ( washed )Dal (Togari Bele in Kannada or Tori Dali in Konkani)
Finally done with listing the required ingredients for preparation of Authentic Sambhar or ಕೊಳಂಬೊ (as we call it)……..
METHOD TO PREPARE IT:
1) First let’s cook some vegetables in a Pressure Cooker that requires more time to cook like Carrot, Beans, Potato, Southekayi/cucumber and Ivy gourd along with Dal and 2 glass of water for about 10 minutes after the first whistle of Pressure Cooker.
2) Simultaneously while Vegetables are getting cooked in the Pressure Cooker we shall prepare Sambhar or ಕೊಳಂಬೊ Masala. For preparing Masala we need to roast the Bengal gram with 5 tsp of coconut oil. After Bengal gram gets roasted add Coriander seeds, Mustard seeds, Cumin seeds, Hing or asafoiteda, turmeric piece or powder to it and roast these seeds as well. Now put it off the flame and add 6 Methi seeds to it (we won’t roast these seeds because it gets charred very soon).
3) Grind the roasted Masala along with Red chilies and Grated coconut with 1 glass of water.
4) Add the Ground masala to an utensil and put it over low flame for preparing of Sambhar. Now we shall add the remaining vegetables that will require less amount of time to cook such as Drumstick pieces, Lady’s Finger, Tomato, Potato and freshly chopped coriander seeds.
5) Add the cooked Vegetables to the Utensil as well along with the cooked vegetable water.
6) Salt must be added to the Curry and add a little more water say about ½ or full glass of water as you prefer to the utensil.
7) Cook for about 10-15 minutes and then we shall take it off the flame and season it.
8) For seasoning we need to add Mustard seeds, Curry Leaves and Coconut Oil in a small seasoning Pan and add to the prepared Sambhar or ಕೊಳಂಬೊ.
It will take a maximum of an hour to prepare it. But it’s worth spending an hour to taste and eat it along with Idli or rice (along with other side dish).
This may be a lengthy process to prepare Sambhar or ಕೊಳಂಬೊ, but trust me it’s worth trying out this recipe. It really tastes very good and its fragrance because of the fresh coriander leaves is mind blowing……..
Everyone must try this and enjoy it…….
Thank you all

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Posted by Priyanka Prabhu

CABBAGE VADA

6:32 PM Priyanka Prabhu


My favorite vada, I like to have it with rice at afternoon lunch. It will be very tasty and crisp. Its tastes really good when it’s eaten hot; rather than when cools down to room temperature. Very easy recipe can be prepared in an half an hour or less time say 15 mins if every ingredient is kept ready beforehand.
There are many methods to prepare it. This is one such method followed by my mom and my granny. My mom taught me to prepare vada in this method. I found it easy to prepare, but will try other methods too and share it with you all.
First let me tell you all how to prepare the batter or masala for vada
INGREDIENTS (FOR MASALA)
½ cup White rice
¼ cup Dal (Togari Bele in Kannada and Tori Dali in Konkani)
1 tsp salt (crystals of salt)
8-9 dried red chilies (preferably long ones 5 and 3 to 4 round ones)
+
(FOR CABAGE VADA)
1 full cup of cabbage leaves
1 onion
1 cup of coconut oil (any oil for deep frying purpose)
METHOD TO PREPARE:
1) Soak the White Rice and Dal for about half an hour or a hour previous to preparation of vada.(TIP: The more u soak in water less amount of water required to be added when you grind them.)
2) Grind the soaked White Rice, Dal along with dried Red chilies and salt crystals .No need to add water at first run. If water is required only then add little water during second run. It should be in thicker consistency (TIP: If masala found to be a little watery add little besan to it, this will absorb water content and make masala thicker in its consistency.)
3) After the Masala gets ready take it in an utensil.
4) Chop the cabbage leaves and onion into smaller pieces.
5) Add the chopped leaves and onion to the ground masala/ vada batter.
6) Mix the chopped Cabbage leaves and onion thoroughly along with masala.
7) Keep the Kadai to fry over the stove and turn on the flames.
8) Add coconut oil to the kadai and let it get heated for 5 mins simultaneously make the smaller balls out of this vada batter and give a slight press on its upper surface so that it gets a little flattened.

9) Now drop in these flattened vada balls into the heated oil one by one. Let it get deeply fried; remove the vada when it turns into reddish brown deep color.
10) Serve the Hot Cabbage vada in a serving plate and is ready to eat along with rice and Dal for Lunch.
One advantage of using this method is that you can prepare this batter/masala easily and can be used with other vegetables like green palak (palak vada) or with spinach leaves.
P.S: The clarity of pictures is not very clear this time I took the pictures of vada in a hurry. I apologize for that and will post better pictures the next time. 

Thank you all .........
Keep visiting

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Posted by Priyanka Prabhu
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