Cabbage ambodo (vade)

This cabbage vadas are quite delicious. There are two methods of doing it. I will give the recipe for both the methods

Method I:

1 cup finely shredded cabagge
1 onion finely chopped
1/2 cup rice flour
1 tsp chillie powder
1 tsp corriander powder
salt to taste

Method: Firstly in a bowl mix the rice flour, chillie powder, salt, and corriander powder with little water. Now add the shredded cabbage and finely chopped onion and mix well. Make small balls and flatten them on your palm. Heat oil and deep fry these vadas.

Method II:

1/2 cup of raw rice (uncooked)
1/4 cup of tuvar dal
We have to powder it in a mixie to a fine powder. In a bowl add this powder, chillie powder, corriander powder, chopped onion, and shredded cabbage with salt. Mix well and make small round balls and flatten them on your palm and deep fry them in hot oil.

In Manglorean homes it is eaten as a side dish along with rice and sambar.

Theesre sukke

Hi everyone,
After a long hibernation I am back with some new recipes. Hope you will like these recipes and try them. This theesre sukke is especially for my daughter who is in Singapore.

Ingredients:

1 kg of clams (clean it, open, and leave the flesh on one side)
1 cup shredded cabbage
1 big onion sliced
1 or 2 green chillies cut into small pieces
1 inch piece ginger julienne
1 tbsp coconut oil

For the Masala
1 cup greated coconut
5-6 red chillies (dry roased with little oil)
1tbsp dhania (corriander seeds)
1 tsp methi seeds
4-5 pepper corn
1/2 tsp fresh chopped garlic
little tamarind
salt to taste

Method: Dry roast the corriander seeds, methi seeds, and pepper corn with very little oil and grind it to a fine past along with garlic, tamarind, and red chillies. Once it becomes fine add the coconut and mixie it so that it mixes well with the masala.

Heat the coconut oil in a kadai. Add the chopped onions and fry for a little while. When the onion changes colour add the shredded cabbage, green chillies, ginger and the clams and salt. Add little water and allow the clam and the vegetables to cook. When it is almost done, add the ground masala and bring it to a boil.

This sukke can be had with hot rice and tomato rasam.

Sorry no photographs this time.