Showing posts with label White Rice. Show all posts
Showing posts with label White Rice. Show all posts

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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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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SIMPLE DAL (Dalithoy in Konkani)

9:08 PM Priyanka Prabhu


I am back with My First Recipe for today; it’s a very easy and a simple method to prepare Dal.
The easiest and the first recipe thought my mom to me yesterday was how to prepare Dal in a simple way. Dal as we call Dalithoy in my mother tongue Konkani is a very well known dish. We prepare dalithoy in almost every function it could be festival say Nagara Panchami, Ganesh Charturthi, Gowri Puja or in marriages, anniversary etc. It’s a very essential recipe for Konkani’s in their every function and it’s very easy to prepare it takes hardly 15 minutes to prepare. It requires minimal ingredients and that is very easily found at everyone’s home.
Let me now discuss how to prepare it
The required Ingredients are as follows:
INGREDIENTS: (for 4 members)
½ Cup (pav) Dal (Togari Belle in Kannada or Tori Dali in Konkani)
2 Green Chilies
Pinch of Hing or asafoiteda
2 Dried Red Chilies (long one)
10 Curry leaves (as per your taste)
1 tsp of Mustard seeds
5 tsp of Coconut Oil
Salt for taste (1 ½ tsp of powdered salt or 1 tsp of crystal salt)
PROCEDURE TO PREPARE:
1) Wash Dal thoroughly using clean water twice or thrice.
2) Boil the washed Dal along with two glass of water in the Pressure cooker for about 5 minutes.
3)Now transfer the boiled Dal into an utensil and add water to it (if u like to have it in a diluted    form or else its ok no need of adding water you can have it without adding extra water as suggested).I prefer to have it in a little diluted form.
4) Next start heating the Dal.
5) Take a Pinch of Hing or asafoiteda in water start to dissolve it in water and then add it to the diluted Dal solution.
6) Slice the two Green chilies into two halves and add it to the Dal solution.
7) Add Salt according to your taste (or as I have mentioned)
8) Boil this for nearly 5-8 minutes till it starts bubbling up with heat.
9) At the end season it and remove it from flames and Dal is ready to be served hot for four members.
HOW TO SEASON IT:
1) Take a small seasoning pan (kadai)
2) Add Coconut Oil, Mustard Seeds and Curry Leaves to it.
3) Cut the dried red chilies into two or three pieces and add to the oil.
4) Heat it until the mustard seeds start popping and ad to the hot Dal solution
Your Dal will be ready within no time. It will go very well with white rice, chapatti and hot buns. Some add Ginger to Dal I don’t like to have Dal with ginger taste in it, I feel it spoils the original taste of authentic Dal prepared for Konkani functions and festivals; that’s my opinion but if you prefer to have like that you can add a little ginger and coriander leaves as well.

I insist everyone should try this recipe some day ………..
Thank you friends
Do Visit again.................................

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