One of the comfort foods that has been one of my regular item for husband’s tiffin box along with roasted chilly papad(happolu). Very good option to prepare in jiffy or if you have leftover rice(for tiffin i prepare rice freshly, haven’t tried leftover rice) or just want to have something light for lunch/dinner to fix the digestion.
Ingredients required-
Cooked and cooled rice – 2cups
Onion – 1 medium
Tomato- 1 medium
Green chilly- 1
Oil – 1tsp
Mustard- 1tsp
Urad dal – 1.5tsp
Curry leaves – 1 strand
Salt to taste
Red chilly – 1
Curd – 1/2 litre
Method of preparation-
Chop the onion, tomato and green chilly
To this add salt to taste and curd. Add little water
Mix well and add the cooked rice
Prepare a tadka of mustard, urad dal, red chilly, curry leaves in oil
Add this tadka and give a good mix
Keep aside for about 30min and then enjoy with pickle or roasted papad.
There are different ways in which cabbage ambado is prepared. In one of the method rice is soaked and ground with toor dal and it requires bit of a planning. But if you want to prepare it instantly then you can follow this method. The food carts also use same method to prepare these mouth watering ambades.
Ingredients required-
Finely chopped Cabbage -1 cup
Bombay rava – 1/2 cup
Besan/gram flour- 3-4tsp
Coriander seeds – 1tsp
Chilly powder – 2-3tsp
Salt to taste
Hing- 1tsp
Green chilly – 1
Water
Oil for frying
Method of preparation-
Firstly chop the cabbage and also green chilly into tiny pieces
Crush the coriander seeds and add to the cabbage
Now add salt and chilly powder, hing powder and mix everything well. Allow it to rest for sometime so that cabbage softens.
Then add gram flour and rava. You can add more rava if cabbage turns more watery.
Adjust it till you can form small tikkis. You can add very little water if mixture turns too dry.
Now heat the oil and deep fry them. Better to fry on medium heat so that it is uniformly cooked and does not burn from outside.
You can serve it for lunch/dinner or as evening snacks.
This dosa is liked by many because it is sweet and usually had hot with a dollop of butter on top. I like it for its rich yellow color and the porous texture. This is mostly prepared on the Uthana dwadashi which is also the day of Tulasi Pooja. My way of preparing this dosa is as below.
Ingredients required-
Dosa rice – 1 cup
Poha – 1/2 cup
Jaggery – 1/3 cup
Salt – 1/4 tsp
Turmeric powder- 1/2 tsp
Fenugreek seeds – 1/4tsp
Oil – for frying
Method of preparation-
Soak the dosa rice for about 3-4hrs along with Fenugreek (methi) seeds
Wash and clean this and grind to a fine paste.
Now rinse the poha(i have used thin poha) and grind along with jaggery.
Mix everything and keep overnight for fermentation
Next morning add salt and turmeric powder and mix well.
Spread a thick layer of batter on a hot tawa and add oil .
Cook it on medium flame. Since it is a thick porous dosa we don’t flip it. It is cooked from one side only.
I don’t know what it is called. Maybe this dal has a name of its own, I am not trying to rename😁 Just today when I was planning to prepare lunch i did not want to prepare dalitoy. I also dint want much creamy n flavorful daltadka. That time I remembered the dal, catering person used to bring to our office. Though we did not like the food much and everybody would complain and eat, I secretly admired this dal and few other things 🤭 probably thats why my colleagues decided I can eat anything and I don’t have tastebuds😂
Almost 2 years after being home bound Today suddenly remembered this and all the lunch time conversations as I was trying to find the recipe. Did not find exact one so I tried recollecting ingredients from the taste. When I finally made it I was quiet Happy to achieve the same taste. Here is how I made it.
Ingredients required-
Toor dal -1cup
Ginger – small piece
Garlic- about 10pods
Capsicum- 1 small
Tomato- 1 medium
Green chilly- 4-5
Salt to taste
Oil – 3tsp
Jeera -1tsp
Red chilly-1
Hing – a pinch
Coriander leaves
Method of preparation-
First wash and add the dal to a pressure cooker. If you want it to be thick you can take toor dal and moong dal 50:50
Now finely chop the ginger and add to the cooker. Next peel the garlic (don’t cut) and add. Then add tomato and capsicum- cut into big pieces. Also add green chilly slit into 2 pieces.
Add enough water and pressure cook for 4-5 whistle
Allow the pressure to release and then transfer to a vessel.
Add salt to taste and bring it to boil. Cook for about 10min.
Meanwhile prepare a tadka of jeera, cut red chilly and hing in the oil.
Once done add the tadka
Finally garnish with coriander leaves.
I have paired it with lemon pickle prepared by mom and store bought roasted papad.
Our family favorite combo which is prepared during most of the celebrations such as birthdays and anniversaries. Usually we prepare dal tadka and eat it once with jeera rice and then for the next course chapati is made. Its a balanced, flavourful and healthy meal liked by all at home. Takes little longer to prepare but with proper planning one can work parallely and finish some tasks quickly.
Ingredients required-
For dal tadka :
Toor dal – 1cup
Masoor dal – 1cup
Moong dal – 1/4cup
Water – about 4cup
Oil – 4+2tsp
Jeera -1+1tsp
Red chilly-1
Ginger- 1 inch
Garlic- 25-30
Green chilly-3
Onion-2
Tomato-3
Curry leaves-5strands
Kasuri methi – 1tsp
Salt to taste
Red chilly powder – about 2tsp
Coriander powder- about 1tsp
Turmeric powder- 1+1tsp
Hing powder-1/2tsp
For Jeera rice-
Oil – 5tsp
Jeera -3tsp
Onion-1
Pepper powder- 3tsp
Salt to taste
Basmati rice-2cups
Oil -1tsp
Cardamom
Cinnamon
Cloves
Method of preparation-
Since we are preparing them together i will mention the steps so that it can be done parallely.
First wash the rice and keep it for cooking by adding about 3-4cup water, 1tsp oil and few pieces of whole spices such as cardamom, cinnamon, star asin, cloves.
Also wash the toor dal, masoor dal and moong dal and place it in cooker adding water
Cook it for about 6 whistles. Be careful as dal might come out during the process. If required turn the gas to medium flame in between.
Meanwhile peal and chop ginger, garlic into small pieces. Cut green chillies into small round pieces.
Also cut onion (2+1) and tomatoes in to tiny pieces. Cut the coriander leaves and keep everything aside.
Once the rice is cooked, don’t cook it till mushy. Drain the water once it is just done and keep it for cooling. This will prevent the rice grains from breaking while preparing jeera rice.
Also open the cooker lid and mix well.
To prepare jeera rice, to a kadai add oil and add jeera, add a few curry leaves.
Once spluttered, add onion and fry for sometime. Then add pepper powder and salt to taste. Mix well.
Now add cooked and cooled rice and mix very well to combine with everything.
Finally add coriander leaves.
For dal tadka take the kadai and add oil, jeera. Once spluttered add cut red chilly. Then add ginger, garlic and green chilly.
Fry them well for few minutes
Then add onion and mix for 2min. Next add tomatoes n cook till mushy.
Now add turmeric powder, chilly powder, salt to taste, hing powder and coriander powder.
Mix everything well and add the cooked dal mixture. And add water as required.
Cook for about 5min while stirring in between.
Crush and add the kasoori methi and few fresh curry leaves.
Finally add a tadka of jeera, chilly powder, hing powder and 1 red chilly in oil.
Add the tadka and cover and keep for a while so that flavor is combined.
