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.
There are a number of ways in which saaru is prepared. Different communities and even households have their own recipe as per their liking. Sharing here the recipe of saaru powder which we prepare and store for about a month.
Ingredients required-
For Saaru powder –
Coriander seeds – 2tsp
Methi seeds – 2tsp
Jeera – 2tsp
Chana dal – 5tsp
Urad dal- 5tsp
Toor dal – 5tsp
Hing- a big piece
Curry leaves- fist ful(4-5 strands)
Byadagi red chilly-8-10
For saaru –
Water -3 glass
Ripe tomato-1
Green chilly -3-4
Tamarind- lemon sized
Salt to taste
Coriander leaves
Mustard- 1tso
Curry leaves- 1 strand
Red chilly- 1
Coconut oil – 2tsp
Method of preparation-
Dry roast all the items under Saaru powder till aromatic on medium flame.
Powder it, cool and store in a air tight container
To prepare saaru, to a vessel add finely chopped tomatoes, slit green chilly and water.
Boil it. Also add the extract of tamarind after soaking it in water.
Now add about 5tsp of above powder, salt to taste and cook for another 10min
Finally add chopped coriander leaves
Add a tadka of mustard, curry leaves and cut red chilly in coconut oil.
Note : A small piece of jaggery also can be added.
