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 1
cup rice
1 cup toor dal
2 cup diced (1" pieces) mixed vegetables (carrots, beans, potato,
peas, cauliflower)
1 small brinjal diced (optional)
2 onions sliced lengthwise
1 1/2 tsp ginger garlic (paste or grated)
1/3 cup tamarind juice
1 small lump jaggery
1/2 cup ghee or oil
1 1/2 tsp mustard / cumin seeds
1 stalk curry leaves
1 big pinch asafoetida
2 tbsp chopped coriander
Dry Masala
1 tsp Sambhar Masala
1 tsp Chilli Powder
1/2 tsp turmeric
Salt to taste
Roast above ingredients together with 2-3 drops oil
1/2 tsp methi seeds
1/2 tsp cummin seeds
1 tsp coriander seeds
5-6 pepper corns
1" piece cinnamon
1 tsp grated fresh coconut
1 stalk curry leaves
2 whole dry red chillies
Method
Roast dry spices on a low flame till brown. Grind in a dry grinder.
Wash and soak rice and dal for some time. Pressure cook dal with
one whistle only. It will be half done. Put the ghee and heat in
a large heavy saucepan or directly in the pressure cooker (without
water). Add the seeds, asafoetida, curry leaves and onions. Add
the ginger and garlic and fry till the onions turn pink. Add the
brinjals, other vegetables and rice. Add 8-10 cups of water. When
it comes to a boil, add the dal. Add all the dry masalas, ground
masala, tamarind juice, jaggery. Either cover and allow to be cooked
till the rice is done well or, if using cooker, cover and allow
for 2 whistles. Add 2 tsp ghee (optional) and stir gently. Garnish
with coriander. Serve hot.
Kodubale
Ingredients:
Rice Flour: 500 gms
Bansi Suji (Rawa): 50 gms
Grated Fresh Coconut: 50 gms
Red Chilly Powder (Coarse): 50 gms
Salt: To taste
Refined Oil: 250 gms
White Butter: 100 gms
Cooking Soda: a pinch
Method:
Mix the rice flour, bansi suji (rawa), chilli powder (coarse),
grated fresh coconut,
salt & cooking soda.
Melt
butter and mix with the above mixture.
Add little water to make a soft dough and make 60 to 70 portions.
Smear oil on plaintain leaf or plastic sheet.
Roll the wet dough into a thick round long shape (like a thick
rope) and join both the ends to get an "O"shape, like a doughnut.
Overlap one end over the other, press them firmly.
Slide these doughnut shaped Kodubales into the kadai and
fry in refined oil on moderate flame till they turn light
brown and crispy
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