PREPARATION OF CHUTNEYS FOR DOSAS, AS A SIDE DISH.;[1]-CABBAGE CHUTNEY.

                                                                METHOD OF PREPARATION OF CABBAGE CHUNEY.

Cabbages are very good source of  vitamins, particularly, vitamin k,the blood clotting vitamin produced naturally by bacteria in the intestine.They contain vitamin -c, Amino acids;Folic acid;Glutaminic acid[for improvement of Mental conditions; fight against depression],They help in controlling weight reduction also.

   We can prepare many recipes with cabbages;like, cabbage Dosa, cabbage kootu,Cabbage pakodas.etc.Yesterday i had been to my brother’s house, to pay a visit, as he was preparing for a trip to Singapur and other places, with his wife ; I wished both of them ‘Bon Voyage’During my stay there, i had learnt how to make Cabbage Chutney, from his Mother-in-law, who is an expert in  cooking, and noted down  the main ingredients and the method of preparation of the same.After returning home i prepared Chutney, which had come out very well.

The main ingredients to make Cabbage chutney are;-

>[a];-Cabbage cut into small pieces;-500gms.

>[b];-coriander seeds;-one handfull;

>[c];-Urad dhal;-two tablespoons.

>[d] Fresh coconut gratings;–300ml.

>[e];-Red chillies;-4-5  or according to the taste

>[f];-Methi seeds;-one teaspoon;.

>[g];-Tamarind;-one lemon ball size;

>[h];-sugar;-one teaspoon;

>[i];-Hing;-one pinch.

Method of preparation of Chutney.;-

Heat a kadai in a medium flame and fry coriander seeds, methi seeds, Urad dhal, red chillies with a tablespoon of any veg. oil.and transefer to a bowl;

>In the same kadai, add one  table spoon of oil , add cabbage pieces,fry well till raw smell goes,and transefer to another bowl;

>To grind;-

    In a dry  grinder, put fried urad dhal, red chillies Coriander seeds , and methi seeds,grind to make powder coarsely,

Now in the wet grinder, put Tamarind, salt,, sugar, coconut gratings, hing  and fried cabbages, and prepared  powder,and grind to make chutney.See if the water is required.

 This chutney is very, very tasty, healthy,and goes well with Dosas, Idlis, puries, and chappattis.

METHOD OF PREPARATION OF SET DOSAS WITH CHUTNEYS;

                SET DOSAS ARE SPECIALLY PREPARED IN INDIAN HOTELS AND ARE SERVED WITH

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VEGETABLE KOOTU ;SAMBARS, OR  CHUTNEYS;

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step [one];-

   THE MAIN INGREDIENTS REQUIRED ARE;–

[A];-Plain rice; parboild rice; and dosa rice[selam rice,which is available in India,]or[ even available in Indian stores];-each 200 ml.[1;1;1]

[B];-Black gram daal;-one cup

[C];-Methi seeds;-one table spoon

[D];-One handfull of poha;

[E];-Two hand full of puffed rice[KADALE PURI IN KANNADA]

[STEP TWO];-

METHOD OF PREPARATION;-

Soak three types of rice in a bowl   in  water and urad daal  in  another bowl; separately.for two-three hours  and then grind  them  with poha and puffed rice ,into a fine batter adding enough water, in a wet grinder,[ rice and daal, separately;]and mix all of them together well,This should be done in the previous night itself.

In the next morning, before preparing Dosas,add one cup of thick curd  and one cup of plain rice flour to this batter .Add required ammount of salt powder, to the batter and mix swell.

>  Heat a non-stick pan or  dosa tawa in a medium flame ,and put some oil and  pour a ladle of the batter and then  spread it on the pan to a round shape [one cm. thick.],; Pour some oil arround Dosa , and when one side is done, turn it onto the otherside ,Take out from the pan and put this Dosa in a steel plate. PrepareDosas like this. While serving, in a plate put two dosas one top of the other,applying a teaspoonfull of ghee on each Dosa and serve with cabbage chutney chutney or coconut chutney.

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METHOD OF PREPARATION OF AAMBODE[AAMVADE];–

                          METHOD OF PREPARATION OF AMBODE.

  This dish , is usually prepared as a side dish during marriages and Hindu festivals.This is very, very tasty.This  we prepare even for evening snack, that too, during rainy season, in the evening,especially.

     STEP [one];-   The main ingredients required  are;-

>[a].-Bengal gram ;–300 gms;[soaked for two hours, before preparing]

>[b];-Dry coconut powder, available in the Indian stores.

>[c];-Red chillies;-10-12;

>Mint leaves or dill leaves ;- cut into small pieces;-one bowl;

>Hing;-two pinches

>Ginger ;-1” piece..

>Onions;-two, cut into small pieces;

>Any vegetable oil for frying;-half a litre;

step [two];-

METHOD OF PREPARING BATTER;-

>In a wet grinder, put soaked bengal gram dhal,red chillies, coconut powder,and ginger,and grind them coarsely by  adding little water;Now transefer this batter, to a steel bowl.

>Cut onions into small pieces and keep them in a separate bowl;

>Cut mint or dill leaves[anyone of the leaves]] into small  portions,and keep them in a separate plate.

>Now add the onion pieces, mint leaves, hing,salt  to the already prepared batter,and mix well.

> If you want you can add one tablespoon full of Lemon juice, which  is optional,

> Heat a thick bottomed pan and pour half a litre of any vegetable oil,into it. Now when oil becomes hot, take a small portion of the batter on a plastic sheet and flatten it , by pressing it, using fingers to form  a round shape and put it in the oil, In the same way, put about 6-8 vades, and deepfry  till they become golden brown , and crispy.See that they are all well fried. Now transefer them carefully, in to a steel vessel with tissue paperinside,, to remove excess oil. Serve them hot with tomato kethup or coconut chutney.CRISPY , HEALTHY,AND  TASTY AMBODE IS READY TO EAT.

  NOTE;- These Ambodes, though fried in the oil are easily digestable, because of the ingredients added to the batter;i,e,;-Onions, Mint leaves, or Dill [sabudaan] leaves,;and ginger, which is very good for digestion