Showing posts with label Tip. Show all posts
Showing posts with label Tip. 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

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

RIDGEGOURD UPPUKARI / HIREKAYI PALYA

4:17 PM Priyanka Prabhu

My next recipe is a simple side dish made out of Ridgegourd (Hirekayi in Kannada or Ghosale in Konkani).
Ridgegourd is full of fibrous content and is very good for health and one’s digestion. It is one of my favorite vegetable. Ridgegourd can be used along with other vegetables. But it is mainly used to prepare Uppukari. This recipe hardly takes 10-15 minutes once all the ingredients are ready. You don’t need any special ingredients for it, the ingredients that you use regularly for cooking other recipes is enough. We at home prepare this dish with many other vegetables as well but I will be using Ridgegourd in here. The recipe is called “Ghosale Uppukari” in Konkani.


INGREDIENTS: (for 4 members)
3 Long Ridgegourd Vegetable
Half a glass of Water
2 Dried Long Red Chilies
10 Curry Leaves
1 tsp Urad Dal (u can add more if u wish)
3 tsp coconut Oil
2 tsp of Mustard Seeds
Small piece of Jaggery
Salt for taste (I tsp of crystal salt or 2 tsp of powdered salt)
PROCEDURE TO PREPARE:
1)     Peel the skin of Ridgegourd and  cut it into smaller pieces (preferably square shape).
2)      Wash the cut Ridgegourd properly once.
3)      Keep the utensil or Kadai over flame and start preparing for its seasoning.
4)      Now add Coconut Oil into the Kadai along with it add Urad Dal, Curry Leaves and Dried Red Chilies to the heated Coconut oil.
5)      Once the Mustard seeds start popping up because of heat add the washed Ridgegourd into the Kadai.
6)      Now add half a glass of water
7)      Add the salt according to taste or as I have mentioned in the ingredients section.
8)      Add Jaggery to the boiling Ridgegourd pieces.
9)      Boil this for about 10 minutes (initially let it boil over high flame and later just boil Ridgegourd Uppukari in low flame)
10)  Your Ridgegourd Uppukari/Hirekayi Palya/Ghosale Uppukari is readily instantly…….





One more tip I would like to give is don’t add too much of water to vegetables like Ridgegourd and Snakegourd when boiling it because they release water when they get boiled: so add only little water for it to boil.
You can taste this recipe along with White Rice, Dal (Dalithoy) for afternoon lunch or the dinner; it’s a perfect combination to taste.
Hope you all have enjoyed this recipe.I will be back with more recipes, till then Eat healthy food and stay fit…………….

Thank you Once again

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Posted by Priyanka Prabhu
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