Showing posts with label favorites. Show all posts
Showing posts with label favorites. 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

SOFT ‘N’ CRISP SAMOSAS…

11:19 AM Priyanka Prabhu


Samosas are just my favorite snack….Its one of my favorite and a best secret recipe that I have ever tried. Everyone loves it at my home esp. when I prepare it, they all simply love it. I prepare it in a different way not the usual way of preparing samosas though. Most of them mash potatoes and add other vegetables to it put masala’s to it and prepare its filling but I prepare it in entirely different way.
I want to share in one more secret with all of you….This recipe helped me to impress an Interviewer from Infosys during my Placement at Infosys!!!!!!!She was fully impressed with my answers. 
Most of them know that we have personnel interviews at Infosys once you have cleared your Aptitude exams. I was very nervous when I got through first round and was selected for the interviews. When it was my turn for the interview I was wondering what sort of questions I will be asked to answer them.
When I entered the interview cabin I noticed there was only one interviewer and she was a pretty and a polite lady going through my resume thoroughly. She was happy that I was good with my academics she asked many questions regarding it how do I manage time? How do I study...etc.She asked me an interesting question “What sets you aside from others Priyanka?”,I said “CREATIVITY”. She said to elaborate : I told her ”Ma’am I like Mehendi designing a lot its my prime interest and love cooking and experiment the same recipe in many different ways and to see which tastes better”. She was fully impressed asked “What’s your favorite recipe that you prepare Priyanka?” My instant reply was SAMOSAS. She said it’s very difficult to prepare it rite.
I said no ma’am it’s very easy to prepare it. She asked what is my secret ingredient, that makes my samosas crispier .I explained her (will let you know shortly) she was very satisfied and happy with my answers she asked for a treat at my home some day and I told her yes she was welcome at any time. She smiled at me when we met outside after all the interviews, I got a feeling then that I m selected .When results were out I was the one among them the 60 lucky ones.yay!!!!!.
Let me share my secret recipe of samosas with you all…….
INGREDIENTS REQUIRED: (for 4 members)
a) For Preparation of the Inner filling for samosas..
·         2 ½ tsp of Garam Masala Powder
·         ¾ tsp of chopped garlic
·         ¼ tsp of chopped ginger
·         1 ½ tsp of Cumin seeds
·         5 tsp of Coconut oil
·         ½ cup of sliced Onion pieces
·         4 finely chopped Green chilies (I added ¼ cup of sliced capsicum to it ,it gives a different flavor and I just love it you can also add it if you prefer or else its ok you can skip it.)
·         ½ cup of chopped Carrot pieces
·         ½ cup of chopped Beans
·         ½ cup of soaked Green peas
·         ¼ cup of chopped Beetroot
·         1 full Potato
·         1 full tsp of Salt powder
·         ¼ tsp of Pepper powder
·         ½ cup of chopped coriander leaves
·         1 glass of water
b) For preparation of Dough to cover the prepared fillings
·      ¾ cup of Maida Powder
·      ¼ cup of Wheat flour
·      1-2 tsp of Coconut oil
·      ½ tsp of salt powder
·      ½ tsp of Sugar
·      ½ glass of water
c) 1 cup of Coconut oil or any vegetable oil for deep frying purpose
Let’s get started with the preparation of soft ‘n’ crisp samosas
METHOD:
1) Lets prepare the dough first, Take a medium sized bowl add half glass of water nearly or less than half a glass to this add salt and sugar and stir it well.
2) Now add Maida and Wheat flour to it and keep stirring it till it becomes a medium sized ball of dough then add Coconut oil and bind the ball of dough properly. Keep this aside and start preparing the filling for Samosas.

3) Boil the vegetables like Carrot, full Potato, Beans, Green Peas and Beetroot along with a glass of water in the pressure cooker for about 10 minutes after the first whistle.
3) Take a small Kadai or a pan keep it over the low flame and then add Coconut oil to it (you can also add ghee to it) and Cumin seeds until it starts spluttering.
4) After the Cumin seeds starts to splutter add the Onion + Green Chilies + finely chopped ginger and garlic (I also added capsicums to it ) to it sauté it with salt powder(TIP: If you sauté the Onion with Salt it will get roasted to light brown very soon).
5) Once the Onion start to turn its color to light brown add 2 ½ tsp of Garam masala (you can add chat masala as well but I don’t add it).
6) Add Pepper powder to it Mix it well.
7) Add in the boiled vegetables (mash in the potato before you put vegetables to kadai).Cook for about five minutes.
8) Mix them properly (I add a little fresh cumin seeds and chop garlic a little it does taste good) and put the flame off. Add Coriander leaves to the Filling prepared.
9) Start making small balls out of the samosas dough and now start to use your belan and make these small balls turn into small rotis.
10) Add the filling to these small rotis and fold it in such a way that it looks in a form of triangular shape.
11) Heat the oil and deep fry these triangular shaped samosas in it.
12) Samosas after deep fry taken in white tissue to drain extra oil in it. Yummmmmmmmmy Samosas are ready to be tasted with tomato sauce or with green mint chutney.
It takes exactly half an hour to prepare it. I love it a lot .Its nice feeling that I get now after sharing my secret recipe with all my friends. Hope you love it as everyone does at my home.
Till I post in my next recipes eat healthy good food and stay fit……….
Thank you all once again

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Posted by Priyanka Prabhu

KADALE MANOLI

7:20 PM Priyanka Prabhu


Its one of the famous curry prepared in the South Karnataka. My favorite curry but sadly my mom prepares it very rarely. It’s not one of the specialties that we prepare at home; that’s the reason why mom prepares it rarely. Only I love this recipe at my home.
Generally it’s preferred to be done with lesser amount of gravy i.e. dry. At my home we prefer to do it with little more gravy rather than doing it fully dry.
Mom told today she will teach me how to prepare it, I noticed that it takes around 30 minutes to prepare it. It’s a mix of almost all flavors that I love to taste and it smells so good. I loved it a lot.
INGREDIENTS REQUIRED: (for 4 members)
½ Cup of Channa or Bengal gram (Kadale in Kannada)
1 Big Cup of chopped Ivy gourd (Thondekayi in Kannada or Thend-le in Konkani or Manoli in Tulu)
1 Glass of Water
1 Cup of Grated Coconut
8-9 Red Dried Long Chilies
Pinch of Tamarind (Tiny ball size)
1 tsp of Coriander Seeds
½ tsp of Cumin Seeds
½ piece of Onion (Slice it into small pieces)
4-5 Garlic pieces (Asalugalu in Kannada)
1 big tsp of crystal salt
1 tsp of Mustard Seeds
3 tsp of Coconut Oil
10 Curry Leaves
METHOD TO PREPARE:
1) Soak Channa or Bengal gram in hot clean water for about 1 hour. (After first step it will take approx about 30 minutes to prepare it.)
2) Cook Soaked Channa and Ivy gourd along with a glass of water in a Pressure Cooker for about 10 minutes.
3) Simultaneously when it’s getting cooked we shall prepare Gravy for the curry. In a mixer add Grated coconut, 8-9 red dried chilies, tamarind, coriander seeds, cumin seeds, sliced onion pieces and 4-5 garlic pieces (Asalugalu in Kannada) grind them well add a little water if you want a little gravy or else it will be dry, you can do it as you prefer to have it(dry or with gravy).
4) After the gravy is ground take it in a utensil and mix the cooked Channa and Ivy gourd to the gravy.
5) Keep it over low flame ,now add salt to it and let it cook for about 10 -15 minutes .
6) Once its got cooked we will now season it with Coconut oil, Mustard seeds and Curry leaves.
7) Take it in a serving bowl and its ready to be tasted. It will smell very good once its cooked properly.
You can taste this curry with chapattis, rotis or with rice.

Hope you all try the recipe…..Let me know if any additions or changes I can make so that I can improve in this recipe because we prepare it rarely. I would be glad to make changes to this recipe and try it out.
Do Visit Again……
Thank you…….

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Posted by Priyanka Prabhu

BEANS AND POTATO UPPUKARI...

2:01 PM Priyanka Prabhu


This recipe is a prepared in a similar way as that of Ridgegourd Uppukari (Hirekayi Palya in Kannada or Ghosale Uppukari in Konkani).It is mainly is very simple to prepare. This recipe hardly takes 10-15 minutes once all the ingredients are ready. No need any extra ingredients for it, the ingredients that we use regularly for cooking is enough. I posted in this recipe because one of my friend said he doesn’t like Ridgegourd (Hirekayi in Kannada).So you can prepare it with other vegetables that you is your favorite like Potato along with Onion, Lady’s Finger, Spinach Leaves etc (No need to add jaggery to it). The recipe is called “BeansaUppukari” in Konkani.
INGREDIENTS: (for 4 members)
20-25 Double Beans
1 full Potato
Half a glass of Water
2 Dried Long Red Chilies
10 Curry Leaves
3 tsp coconut Oil
2 tsp of Mustard Seeds
Salt for taste (I tsp of crystal salt or 1 tsp of powdered salt)
Little bit of Grated Coconut to season it at the end.
PROCEDURE TO PREPARE:
1)      Cut the Beans and Potato into smaller pieces (preferably square shape).
2)      Wash the cut Vegetables thoroughly 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 Curry Leaves ,Mustard seeds and  Dried Red Chilies to the heated Coconut oil.
5)      Once the Mustard seeds start popping up because of heat add the washed cut vegetables(Beans and Potato) 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)      Boil this for about 10 minutes (initially let it boil over high flame and later just boil in a low flame)
9)   Add the Grated Coconut to the Beans and Potato Uppukari before switching off the flame.   
10)  Beans and Potato Uppukari (Beansa Uppukari) is ready in an instant…….
 Like Ridgegourd Uppukari you can taste this along with White Rice, Dal (Dalithoy) and a Papad for afternoon lunch or the dinner; it’s a perfect combination to have them together.
 Hope you all have enjoyed this recipe too…….
Eat healthy food and stay fit...
Thank you once again.

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Posted by Priyanka Prabhu

HOT AND SPICY CAPSICUM FRY…

7:57 PM Priyanka Prabhu


It’s a very simple recipe to be tried and tasted; I learnt it from my mom a long time back. Very easy to be prepared requires only hardly 10-15 minutes to prepare with Minimal Requirements/Ingredients. I prepare it whenever I feel like eating something hot, crispy and spicy. I prepared it this Sunday along with Authentic Sambhar prepared with most of GSB’s (which is called “ ಕೊಳಂಬೊ” in Konkani).
INGREDIENTS:
3 Capsicums
Pinch of Hing (asafoiteda)
1 tsp of Salt Powder (according to taste)
½ Glass of Water
½ big cup of Besan (Kadale Hittu in Kannada and Channe Pitta in Konkani)
1 ½ tsp of red chili powder
1 tsp of Jeera or Cumin seeds
1 cup of Coconut Oil
METHOD TO PREPARE:
1) Wash, Clean and Slice the Capsicums into long pieces.

2) Take a small bowl and add Salt to it, pinch of Hing and 5 spoons of water and mix the salt well with the water.
3) Add Besan to the small bowl and mix well with salt, Hing and water.
4) Stir this mixture in small bowl well see to it that it doesn’t get too watery; a little thicker consistency mixture should be got. If you need water to mix them well; add little more water.
5) Add Cumin seeds to this mixture in the bowl and mix them well
6) Now to this mixture add Capsicums and mix and coat them well with the mixture.
7) Deep fry the Capsicums coated with mixture in the heated oil till you get a brown color of the Capsicums Fry.
Hot Capsicum Fry is ready to be served along with White rice and Curry or you can have it just like a snack with evening coffee at snack time. Easiest and simplest recipe to prepare at the earliest.Hope u all try it and enjoy it.
Thank you friends……
Do visit again.

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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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