Hi, everybody, It's amazing how soon 2017 ended, and here we are in 2018 already!! wishing you all a very Happy New Year and wishing you all the new year brings you joy, peace, and prosperity. I know I had been away from blogging as my health was playing up and I traveled a lot last year! Last few months I was mentally stressed out with my son's career! and now I am over the moon as my son got his admission to medicine which has brought all the happiness back. All his hard work paid off he is happy lad now, as his dream is shaping up.

Coming back to this recipe, Avarekaalu is one of the favourite winter veggies in Karnataka. If you want to enjoy this you need to be there! we even have an avarekaalu mela in Bangalore!. It's an experience in itself, when the market is flooded with these beans, right from buying to cooking we enjoy every bit of it.

Buying the best ones is, you need to smell them the ''Sogadu'' So-ga-doo (probably essence would be the word) what it is called, to check the purity of the beans which tells you how fresh it is,  some people rub it in the hand to check the smell of it. You can get the smell even if you are further away from it actually. The fresh and tender ones are my favourite as they can be used in Akki Rotti and Sundal(salad)!! Avarekaalu is like you name it we make it kind of veggie!

Vendors are crafty must be careful when we buy sometimes we end up with fewer pods of the beans! We usually buy bagful definitely not less than 2kgs at least! usually, we all sit together to remove the pods from the beans, chatting and planning what to cook.  As kids and even at this age till today I get terrified about these beans are the little pests which crawl out of them.  So, you should definitely look out for them! They are like little caterpillars sized but green in colour! sometimes you find them inside the beans as well.

ARE YOU INTERESTED TO KNOW MORE ABOUT IT HYACINTH BEANS?

These are seasonal and sold during the winter month December - January and usually appears in all festival dishes, one such festival my mom makes every Sankranthi / Pongal is this Avarekalu Tovve also known as Hyacinth Beans Dal, which is a very simple recipe.
Avarekalu has an outer skin this is soaked for a few hours or overnight and in the morning if you pinch it between your fingers the pod comes out and this is called Hitakid (Pressed) bele / (Pitakupappu)! and the skin separates out. In Karnataka and Andhra loads of dishes are made out of this!
Dehusking the beans from the pods is a little bit tricky, keeping them soaked in water helps you to press the beans easily! once you get the hang of it, it won't take long for you to do it.  But, it's an elaborate process needless to say, once done you can even freeze it in airtight freezer bags and use it whenever you want.

It's definitely worth it as the dish really tastes awesome.  In Bangalore, you can see people selling dehusked avarekaalu in liters and it's easy to buy from them as well.  I have given a few variations in the notes you can make with this dal, this also goes well with Indian flat bread like Chapathi, phulka etc..,

Let's get back to the recipe

WHAT IS TOVVE?

Tovve is a word used in Kannada one of the South Indian Languages, is nothing bu DAL! Dal is usually made with Lentils, either Tuvar, Bengal Gram, Urad (Black Gram) or Moong (Yellow Lentils).  They are cooked very softly or cooked to perfection and can be mashed up later, it's just how you like the texture! you can even thin it down or keep it thick.

HOW TO MAKE IT?

Very simple, As I have not used the usual Lentils/Dal, this is very simple you can cook it directly with the required amount of water in a thick bottomed vessel or can cook it in a pressure cooker for just one whistle.

WHAT IS SEASONING?

Seasoning a Dal is very simple, and here I have seasoned in a simple south Indian style, as we Indians season in many different ways.  Here I have seasoned it by using  Oil, which you can replace with Ghee or clarified butter, when warm it is tossed with Mustard seeds, Bengal gram Dal and Black gram Dal and for mild spicy, the dal use green chili or Dry Red Chili as you prefer.  Don't forget to add curry leaves if you can find them if not you can skip, but it takes your dish to the other level.

WHAT ELSE ARE WE GOING TO ADD?

We can add grated ginger, finely chopped coriander leaves and a dash of Lime or Lemon juice gives a magical charm to the Dal.

WHAT TO SERVE IT WITH?

Serve it with Rice, Roti, Naan, Bread.  Serve it in a bowl with a salad on the side loaded with veggies! If you do not rice you can choose any other alternative like cooked Quinoa, Bulgar wheat, millets or any other you choose to eat instead of rice!

Here I have some more dal recipes for you... 

Dal Soup

Kolai er dal

Ridge Gourd Dal

HAVE YOU MADE IT?

Excellent! Glad you tried it! I hope you enjoyed the recipe if so, don't forget to share on our social media.  You like clicking photos why not take a quick pic of the dish share it on FB, Instagram, Pinterest, twitter using our hashtag #myvegfare or tag @myvegfare we are thrilled to see a recreation of this recipe.

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Avarekaalu Tovve / Thove (Hyacinth Beans / val Beans Dal)

Avarekaalu Tovve is served instead of a dal without any dals in it! spiced up and is served with hot rice and ghee for starting an elaborate meal like in festivals.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 6 hours hours 50 minutes minutes

Servings 5

Ingredients

• 2 cups Fresh Hyacinth Beans / Avarekaalu
• 3 to 4 tbsp freshly grated coconut
• 4 stalks Chopped coriander leaves
• salt as required
• pinch Hing (Asafoetida)
• water as required

Seasoning

• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp channa dal
• 1 tsp Urad dal
• 3 to 4 Green chillies
• 1 tsp cumin seeds
• 1 stalk curry leaves

Instructions

• Once the beans are taken out of the pods wash and soak it in water for few hours or over night.
• In the morning discard and clean the soaked pods again in fresh water and drain them. Sometimes you can just keep them in the water as it helps when we dehusk the skin from the beans.
• once the beans are dehusked, take them in a thick bottomed vessel add 1 and 1/2 quantity of water of the measure of the beans and cook in a low to medium flame, it won't take long for it to cook.
• Keep an eye on it and stir now and then just to check if it doesn't get stuck to the bottom, if water is decreasing top it up with extra water for it cook until well done.
• Once the avarekalu is cooked with a masher, mash few beans don't mash them all just a few this helps in thickening of the gravy.
• Once done, switch of the stove. In a wok heat oil add mustard seeds when it splutters add chopped Green chillies and saute for a minute or two.
• Then add cumin seeds and rest of the ingredients under seasoning and fry for a minute or so, until the dals change colour. Add this seasoning to the cooked Avarekaalu.
• Add required quantity of salt, Hing and freshly grated coconut mix well and switch on the stove, if it is too thick thin it down with little water and allow it boil for a minute so, they are well combined and the dals get spiced up. Garnish with chopped coriander leaves and serve it with hot rice a dollop of Ghee

Notes

This is made just with Avarekaalu usually, If you want you can add Tuvar Dal or any other Dal of your choice.  But, cook the dals and Beans separately otherwise Avarekaalu will become very mushy.
You can pressure cook Avarekalu but it will become very mushy and you will not enjoy the dish as you won't get a bite of the beans at all.
As amma makes it usually during the festival we don't add onion or garlic, if you like you can season them with onion, garlic, and even tomatoes.

 

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Green Gram and Proso Millet Dosa / Idli

Millet and Green gram in combination this batter makes delicious crispy dosas and soft Idlis as well.

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 12 hours hours 45 minutes minutes

Ingredients

• 1 and 1/2 Cup Dehusked split Green gram
• 1 Cup Proso Millet ( Baragu / Panivaragu )
• 3/4 Cup Urad dal
• 2 tsp Fenugreek seeds
• 2 tsp Himalayan Pink salt
• water as required

Instructions

• Wash thoroughly Green gram dal when washing the husks tend to come up you can throw if you wish to or save them up, some might escape but wash and soak them
• Wash the millets throughly with the urad dal and fenugreek seeds.
• Soak all the above ingredients at least for 4 to 5 hours, even though Green gram and urad dal doesn't need long time to soak.
• Grind them all together in a mixie or table top wet grinder to smooth batter consistency using water as needed
• Once done leave it covered in a warm place for it to ferment preferably overnight for 7 to 8 hours depending on the place you live.
• Once Fermented use the batter to make Idli and if you plan to make dosa take some batter in an other container and thin it down to Dosa batter consistency!
• Enjoy and make crispy dosas or Idlis.

Notes

Dosa and Idli batters should be fermented for best results.
Especially Idli batter, Dosa is versatile and is very forgiving! you can make dosa immediately with the batter.
Idli, on the other hand, has to be fermented, I have said earlier the fermentation may take place from 7 to 8 hours to 10 -12 hours! depending on the climatic condition. If living in tropical weather the sun helps quickly in the fermentation process. If you are living like me in a cold country especially in winter you have to look for places where it is very warm like near the heater, boiler room, oven with lights on and sometimes I end up adding a pinch of soda to the batter for it to ferment. Also, you can add a pinch of Eno fruit salt to the batter just before making idlis (after the fermentation process!)

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Eating greens are something I love, At least weekly thrice I use different greens in my cooking.  when I was in India, I used to use greens every day!  But, In India you get so many different varieties as I am in India right now I will try and introduce all the greens I used to use back in those days when I used to live here.  I miss them so much especially my hubby! Every day I used to just cook one of the varieties with a dash of salt and serve him!

This boy used to bring different kinds of greens in a big tokari / Butti (Basket oven with jute) tied to a cycle and a big wet cloth on top of it so the greens remain fresh until he sells everything!  He used to hang a bottle of water to the handle and sprinkle water now and then to keep it fresh.  Some of them use Gonicheela (Go-ni-chee-la) made with jute! Which stays wet for a long time and keeps the greens fresh.  My favourite which he always used to get me was Gongkura or Gonkura!

Today I am introducing you to these beautiful greens called Chakothne or Chakkotha spelled as Cha-ko-th-ne and Soppu spelt as so-oppu!!  Soppu means Greens!  I tried searching for an English name for this and the nearest I have come to is – It’s called Mountain Spinach! When I read the Wikipedia article I thought it might be the same!  Anyways If you are in Karnataka try this green and I am sure you will love it.

Chakothne soppu or Mountain spinach are very low in calories and fats.  Its leaves hold a good amount of soluble dietary fiber.  It is rich in Nutrients like Vitamin – K, C, E, B Minerals – Iron, Calcium, Potassium, and Magnesium.

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Chakothne soppu (Mountain Spinach Yogurt gravy) Majjigehuli / Morkuzhambu

The greens in this Yogurt gravy is so delicious and goes very well with rice or Raagi Mudde ( Finger Millet Balls)

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 1 Big Bunch Chakkotha / Chakkothne (Mountain Spinach)
• 2 cups slightly Soured thick Yogurt (curd)

Ingredients to Grind

• 3 tbsp channa dal soaked
• 3 numbers Green chillies
• 3 number Dry Red Chillies
• 1 tbsp coriander seeds (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 cup freshly grated coconut
• 1/4 cup Chopped coriander leaves ( 5 sprigs)
• 1/4 cup water

seasonings

• 2 tsp coconut oil (or any other oil)

Instructions

• First, you need to soak channa dal for at least an hour.
• Meanwhile remove the thick hardy stem from the greens in the stalk below and rest of them give a good rinse thoroughly so there is no mud or sand stuck to them.
• Then chop the greens finely and Cook the greens in ½ cup of water. I use my pressure cooker and cook the greens up to two whistles. You can also cook in a thick bottomed container but then you need to keep an eye on it and keep adding water as you don’t want it get stuck to the bottom while cooking as the water evaporates steadily.
• Grind ingredients mentioned under the Ingredients to grind to a smooth paste using the water mentioned in the list.
• Once the Greens are cooked take them in a thick bottomed container with the water to this add the ground smooth paste, mix well, and allow it to boil. This helps in masala getting absorbed into the greens and the raw smell of the masala disappears.
• Just keep an eye keep stirring now and then as it starts to thicken add extra water if needed probably ¼ cup or so then it won’t get stuck to the bottom. The Dal and coconut helps in thickening quickly, so don’t forget to monitor after 5 to 8 minutes add required amount of salt.
• Beat the curd/yogurt, reduce the flame to sim pour it to the cooking greens masala mix well and allow it cook for few more minutes keep stirring. If you cook in a medium flame you need to keep an eye on the yogurt gravy if it boils too much the yogurt splits!!
• To monitor this, you can notice small bubbles forming at the edge of the container that is when you switch of the stove and place it on to a heat resisting mat. If you leave it on the stove the heat of the stove may curdle the gravy and the real consistency of the Majjige huli will disappear.

Notes

Don’t use too sour curds.
Don’t forget to monitor the gravy when it is cooking after you add yogurt.
I have used a just ¼ cup of coconut you can use more and reduce the quantity of channa dal to ½ the quantity mentioned above.
You can use a combination of both the chilies or just use any one of them. Preferably green chilies are used.  If having health problems like IBS wherein you are allowed to use green chilies use dry red chilies.
You can substitute it with spinach as well.
Check this post for different kind of vegetables I use to make Majjige Huli / Morkuzhambu and don’t forget to check the Notes.

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Kodubale is a delicacy from Karnataka. It’s one of the deep-fried snacks from this cuisine.  “Kodu” means Horn like shape (after a lot of debating with my friends I got stuck to this now!) and “Bale” means Bangle! So, a dish made in the shape of Horn but turned it into a bangle to keep them intact! Whatever, this tasty snack is simply delicious you can’t just stop at one it's so very addictive!
This is my Amma’s (Mother) favourite snack. She loves making these often, my mom learned a lot from my periamma (Maternal aunt) and I too learnt a lot from her, she was a real foodie! She used to try new recipes and keep the authentic recipes alive as well.  I have never seen anybody like her in, my whole family.  She is no more and I miss her a lot.  Most of my recipes are what I have learned from these two women in my life.  This post is dedicated to my Mum and her late sister.

I remember very well my childhood days in our rented house it was a tiny kitchen she used to put the oil and little dough to each of us make us sit in front of her and ask us to make them, it was like a thumb rule, they should be perfectly in a bangle shape.
I remember my childhood days very well, it was a tiny kitchen in our rented house.  When she put the oil on heat Mom used to give us all a steel plate and little dough to each of us in a bowl, make us sit right in front of her and ask us to roll them into little bangle shaped rings, it was like a thumb rule, they should be perfectly in a bangle shape. She is still a perfectionist.
After she fried she used put them in little plates next to us and to munch on so we enjoyed our given task!! Sometimes we used to go crazy and we used to make the first alphabet of our name or any other shape we fancied, she wouldn’t mind as long as the job was done.  As she always made in large quantities. (I am sharing the same quantity here as given by her, and even today I make the same quantity).  But, after some time my sisters used to get bored and run away but, I always stuck with mom and completed the task!  Probably, that is one of the reasons I started learning and loving to cook from a very young age.  I was a sous chef to them!

I still remember the only time she would never allow us to make kodubale was during Gokulashtami festival, every item on the list had to made with Madi (Madi is a term used in Brahmin communities wherein men and women in the family after bath wears dried clothes untouched by other persons and cook food without eating anything as they make it for Puja and God!).  That’s the only one time she wouldn’t allow us to touch and mom, dad, and periamma used to make all the savouries and sweets they used to make around 30 dishes!  Those days were fun, all the three of us use to enjoy!! Gokulashtami is a big festival in Tamil families. The Mango leaves, a lot of flowers, different kind of fruits, Rangolis etc.., It was bliss!!

This recipe I promise you, you will keep it forever. Don't forget to check my notes on my tips and follow it to T for a fool proof and perfect recipe.

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Kodubale/Kodbale (Spicy Bangle rings)! Delicacy from Karnataka

Kodubale is a speciality from Karnataka. Delicious, spicy and crispy perfect Bangle shaped snack which is deep fried, quick to make and tasty.

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Ingredients

• 4 cups Rice Flour
• 1 cup Chiroti rava
• 3/4th cup Maida
• 1 tbsp Omam (coarsely powdered)
• 2 to 3 tbsp white Sesame seeds
• 2 tsp salt ( salt as required)
• 1/3 cup oil (Hot Oil)
• 1/4 cup (2 sprigs) chopped curry leaves

Grind to paste

• 1 cup freshly grated coconut ( pressed almost tightly)
• 1 cup Dried copra (precisely 1/2 the dried copra)**
• 20 Byadgi chillies**
• 1/4 tsp Hing (Asafoetida)
• 1/4 cup coriander leaves (loosely packed) (optional)

Instructions

• Heat a pan and dry roast maida and chiroti rava till it is warm to touch. Keep aside to cool.
  
• Take all the Ingredients under Grind put it in a mixie jar and grind to a smooth paste of coconut, dry copra, red chillies, Hing and coriander leaves (optional).
  
• Take a bowl put all the dry ingredients together, Maida, Chiroti Rava, Rice flour, coarsely powdered Omam and salt as required mix well and keep aside.
  
• Heat a ladle full of (1/3 cup) of hot oil and pour it on the dry ingredients, mix well and keep aside. Heat oil in a wok keep it on the stove to a medium flame.
  
• Next add the ground smooth paste into the dry ingredient mixture mix well cover and keep aside.
  
• Heat oil in a wok keep it on the stove to a medium flame. Take a little portion of the mixture in a separate bowl sprinkle water and start kneading it to make a dough! Do not add more water, sprinkle or use little water ( 1 to 2 tbsp of water) every time and start bringing it into a dough consistency. (check notes)
  
• Once the dough has come together, knead it once and start making Kodubales! The dough should be rolled like a rope with the thickness of our little finger (about 3/4th of an inch) it should be perfectly in a round shape like a bangle with the end pinched and pressed to seal the edge on to the overlapping dough on which it is turned around so that they don’t get opened when they are fried in oil
  
• once the oil is hot drop around 8 to 10 in one batch, depending upon how much oil and kadai you have used to fry! Keep frying them turning around now and then so they cooked well on both sides and turn crispy, on a medium low flame. They turn golden brown once they are done. Take them on to a kitchen towel so it absorbs oil.
  
• Follow the same procedure with the rest of the dough ingredients deep fry all the them. Once done, store them in a air tight container it will stay up to 20-25 days! (unless you don't finish them before that)
  
• Hope you try it out make and enjoy!!

Notes

 

 

Notes and Tips:

1. I have given quite a large quantity so, please do remember do not add water completely to the mix. Divide the mix in parts, take one portion at a time and mix water little by little knead well and make the dough.  According to my mom If you make dough out of the whole mix and then use it, when you fry the rings they will absorb more oil, also they change the colour of the end product and they won’t have a long shelf life.
2. Don't forget to add hot oil to the mixture and mix well, this is the trick for the crispiest kodbales!
3. Keep the temperature of the oil constant for perfectly made crispy kodbales. Once when done and after you remove the kodbales bring the flame to low when you drop the rings then go back to the medium flame and fry them until done.
4. When you roll out them into ropes sometimes you might find that they break or become hollow don’t worry it is natural. Again, knead them into the dough, and roll them they will be fine.  Do not extra Maida or anything else to make it stiffer.  Just knead well and use it.
5. Seal the edge after you overlap it onto the main ring, so it won’t open up.
6. Before frying check, the oil is sizzling hot! To find out hold your hand 3 to 4 inches above the oil you can feel the heat! Otherwise, check by adding a pinch of the dough into the oil, it should come up within seconds and float to the top that means your oil is at the right temperature. Now you can slide the kodbales carefully from the side of the wok don’t drop it from a height, this will splash the oil everywhere, so just slide them into the oil.
7. Don’t leave the rings to dry out cover them with a cloth and the dough mixture too!
8. I have mentioned you can make around 60, it depends on the size you make. It also depends the thickness of the dough rolled don’t make them too thick, it may be not crunchy, don’t make it very thin as well it will be very crunchy but loses its taste.
9. I have used only Byadgi chillies, you can use a combo of Guntur and Byadgi chillies.
10. You can use Roasted Gram (chutney dal) instead of sooji as some kannada people make it.
11. My Mom sometimes uses 1 whole coconut it gives real taste.

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Idli consists of very minimal ingredients, nothing should go wrong right? but, it does surprise? and why south Indians are crazy over this is a million dollar question? Every time asking each other if the  Idlies turned out perfectly.  These pillowy soft cakes are just a perfection of art!  don't be surprised if it doesn't turn out well!!  Ground to perfection and the right fermentation is very important. Here is a little study for you to know about Idly, source: Wikipedia.
idly:Idli (English pronunciation: /ˈɪdliː/, also romanized "idly" or "iddly", plural "idlis") is a savory cake popular throughout South India.  It is made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. The originations of Idlis are unclear with the earliest mention in writing occurring in Kannada writing of Shivakotiacharya in 920 AD.
Idli has a long history in southern Indian cuisine. One mention of it in writings occurs in the Kannada writing of Shivakotiacharya in 920 AD, and it seems to have started as a dish made only of fermented black lentil. Chavundaraya II, the author of the earliest available Kannada encyclopedia, Lokopakara (c. 1025), describes the preparation of idli by soaking urad dal (black gram) in buttermilk, ground to a fine paste and mixed with the clear water of curd, and spices. The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, The Manasollasa, written in Sanskrit ca. 1130 A.D. There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the ingredients used in preparing idli have changed, the preparation process and the name have still remained the same.

The Gujarati work Varanaka Samuchaya (1520 CE) mentions idli as idari, and also mentions its local adoption idada (a non-fermented version of dhokla. The earliest extant Tamil work to mention idli (as itali) is Maccapuranam, dated to the 17th century.
I love making Idlis with different Ingredients, I have shared a few Idly recipes here and soon will post some more Idly(two ways), Sweet corn Idlies, Kodo Millet Idli,  Moong dal Idli, Oats, Sweet corn, and Lapsi Idli.
Coming back to this Idli recipe, This recipe has been in my draft from past 2 to 3 years I think!. why Mango Idli? I know you might be wondering; well for so many reasons! I love Mangoes (who doesn't? Eh? right) and my most favourite is mango rice ( because I like savory dishes!!)  I simply love Mango Rice, and after that, I have 101 reasons to love Mangoes! It's Mango season in India now and you get so many varieties of Mangoes from tart to the sweetest in different shapes and flavours.  I can list a lot of varieties of mangoes and in that my favourite is Totapuri Maavinkaayi (A mango shaped like a parrot) which I love to eat it just like that ! this is so yummy with just simple salt and chili powder brings back a lot of childhood memories.
This Idli is made with Instant Idli mix which I regularly make at home from the past few years now.  I started making these ready made Idli and Dosa mix and few more ready mixes when my better half used to stay away from home and these ready-made mixes helped him have his favourite breakfasts.

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Mango Idli two ways (Maavinkaayi Idli) Instant and Regular method

A south Indian breakfast made with Mango!! make it with sour or semi-sweet Mangoes, these are so delicious and spicy and can be eaten on its own with a dollop of ghee or serve it with coconut chutney.

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 47 minutes minutes

Servings 4

Ingredients

• 2 Cups Rice Rava (check notes)
• 1 or 1/2 cup Poha (thin or thick) (check notes and method)
• 1/2 cup Sago pearls / Saboodana / Tapioca pearls
• 1/2 cup Urad Dal flour
• 1/2 tsp Fenugreek powder
• 1/2 tsp salt
• 1 Cup Sour Butter milk (check notes)
• water as required
• 1/2 tsp Eno Fruit salt (check notes)

Seasoning for the batter

• 1 tbsp oil
• 4 to 5 Green chillies
• 1 tbsp channa dal
• 1/2 tbsp Urad dal
• 1 sprig curry leaves chopped
• 1/4 cup finely chopped coriander leaves

For Mango Idli

• 1 cup grated Mango (check notes)
• 1/3 cup freshly grated coconut

Instructions

• Check the Notes on how I make Rice Rava, choose either one of the methods to make rice rava or instead you can use store bought.
• Next make poha ready check my notes on how I use, You might be wondering when I said thin and thick poha 1/2 cup, thin poha occupies more space but the quantity will be less so use 1 cup poha when using thin poha. When using thick poha grind it to a powder and measure the quantity.
• Next is Sabudana or Tapioca pearls grind them to a powder.
• Next is Urad dal flour give it a fry in tawa for a minute in a low flame just so the flour is slightly warm to touch Next is fenugreek, use store bought or make it in your home. fry fenugreek in a kadai without oil in a low flame until it turns to golden colour let it cool then fine powder it in your mixie. Sieve and use the fine powder in this method.
• Mix all the above said ingredients and you can store it in a jar and use it whenever you plan to make idlis, This is your ready made mix

For the Mango Idli

• Make the seasoning or tadka with the ingredients said above, In a low flame heat a tbsp of oil add chillies, when they change colour add channa and urad dal, when they change colour slightly, switch off the stove add chopped curry leaves fry for a minute and coriander leaves and set it aside to cool down.
  
• Meanwhile take the ready mix in a large bowl, to this mix the grated Mango and grated coconut you can even add grated ginger which is optional with salt thoroughtly. To this add the wet ingredients mentioned above start with the yogurt/buttermilk and leave it for 5 minutes.
• when you leave it to obsorb the moisture, grease the Idli plates with oil or Ghee whatever you prefer, this helps in the Idlis to unmould easily once they are cooked.
• The dry ingredients would have obsorbed the moisture from the Mangoes, coconut and the butter milk by this time, now to this start adding water and make it into a Idli batter consistency. Now to this add Eno fruit salt and mix it throughly.
• pour the batter on to the greased moulds and steam in a pressure cooker with out the weight for 12 to 14 minutes in a medium flame. Once done, take them out of the cooker and leave it on the platform so they cool slightly unmould the idlis from the mould and serve these with coconut chutney!! Enjoy!!

How to make Mango Idli with your regular Idli batter

• It's very simple follow the same method said above only thing you change is adding the grated Mango and coconut to the regular batter and adding the tadka / seasoning mix well together and Viola Mango Idli batter is ready to steam away!! cook and enjoy!!

Notes

To make Rice Rava I use two methods:
when I don't have time:  I just grind rice in quick mode that is I quickly grind it in short bursts  and make it into a rava in my indian mixie.
When I don't have time: I wash and then leave it to drain for 10 minutes then fry it in a wok for few minutes, when it cools down grind it into a rava consistency.

Optional Instead of Rava: Instead of Rava you can use Rice flour, Millet flour ( when using millet flour I use Rice and Millet 1 and 1 of each)

I use poha in two different ways, when I get hold of thin poha I wash it and soak it in buttermilk and mash it with my hand as it is mashable,  If I get hold of thick poha

Using Buttermilk:  You can use butteirmilk if you don't have buttermilk, you can mix 1/2 cup of sour curds/yogurt with 1/2 cup water blend it well and your buttermilk is ready. Or you can use just use 1 cup of yogurt.
Why we need Buttermilk:  Buttermilk/sour curd acts as an acidic agent and helps in fermentation.
Why we need Eno Fruit Salt: This acts as a leavening agent and helps in rising and getting that fluffiness in Idlies.

Not using Buttermilk: If you do not want to use buttermilk you can mix all the dry Ingredients expect curds/buttermilk and eno mix it with water as required to make it to a batter consistency and leave it to ferment overnight!! it's as simple and next day you can make idlis as usual.

Mango Idli: I have used two medium sized mangoes.  It came up to 1 cup loosely packed.

Water as required: Use water as required to make it into a Idli batter consistency.

The post Mango Idli two ways (Maavinkaayi Idli) Instant and Regular !! appeared first on My Veg Fare.

Obattu / Holige / Puran Poli is a sweet flat bread made during festivals, in south of India.  It’s a very traditional Indian Sweet.
It is not just made for festivals but also is made in weddings, House-warming and many more auspicious ceremonies. This flat bread is made by making a sweet filling which is covered by dough and flattened into circles and cooked on a tawa and roasted on both the sides using oil or ghee.
It is not just made for festivals but also is made in weddings, House-warming and many more auspicious ceremonies. This flat bread is made by making a sweet filling which is covered by dough and flattened into circles and cooked on a tawa and served hot with a dollop of ghee! Yum Yum…

The Name Yugadi or Ugadi is derived from the Sanskrit word Yuga means Age, Adi means Beginning.  According to the Lunar calendar of Hindus, the New year begins or falls on the Chaitra Shudhdha Paadya or the first day of the first Indian month Chaitra.  This generally falls in the month end of March or beginning of April according to the Hindu calendar.  People of Karnataka, Andhra Pradesh and Maharashtrians celebrate this festival.
In Karnataka, traditionally we prepare Obattu / Holige which is usually prepared with Daal, either Channa or Tuvar and is also made with coconut.  We also make Holige saaru using some of the filling / Hoorna and tastes awesome.   I just for a change made it with Poha / Avalakki as I had some Red Poha left over and as it was too little I used it to make this sweet.  It didn't make much difference and tasted very well and my family loved it!

Obattu brings back memories and it's so nostalgic when I think about it.  Every festival especially these big festivals like Sankranthi, Ugadi, Deepavali my Mum was very particular that we should wear new dresses.  My sister stitches very well, a poor girl every festival she had to stitch 3 (dresses) she used to start stitching a fortnight back but wouldn’t finish until the day! she would sometimes sit and stitch all through the night! For us to wear on the festival day! when I think about it now I feel so sorry for her.

We had to get up very early in the morning, I used to draw Kolam (Rangoli), a free hand drawing in front of the house, It was my duty! And help amma in cooking! My youngest sister was the tomboy she used to take her honda and do all the shopping with my dad! It was such fun, first thing amma would do is make the Kanaka (outer covering for the Poli ) as it needs time to soak.  A good 3 to 4 hrs soaking helps in the dough to soften up and stretch very well. So, end of the story, if you are planning to make Poli soak the dough early in the morning and after you finish all other dishes make obattu in the end!
Let’s see how to make this sogasu obattu or Avalakki obattu…,

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Obattu / Holige / Puran Poli with Avalakki (Poha) - Ugadi Recipe - A Traditional Sweet Flat Bread From South India)

Obattu / Holige / Puran poli is a sweet flat bread made during festivals, in south of India. It’s a very traditional Indian sweet. This flat bread is made by making a sweet filling stuffed, which is covered by dough and flattened like a paratha and cooked on a tawa.

Prep Time 1 hour hour

Cook Time 6 minutes minutes

Total Time 6 hours hours 6 minutes minutes

Servings 15

Ingredients

For Covering

• 1/2 cup Chiroti rava
• 1/2 cup Maida
• 1/4 to 1/3 cup oil
• 1/4 tsp salt
• 1 tsp turmeric powder
• Water as required to make the dough

For Stuffing / Filling (Hoorna / Poorna)

• 1/2 Cup Red Poha / Avalakki
• 1/2 cup freshly grated coconut
• 1 cup Jaggery
• 1/4 tsp cardamom powder
• Maida for dusting (optional)** check notes

Instructions

• Take equal quantity of Chiroti Rava and Maida with a tsp of turmeric and oil, a little salt mix everything together then start adding water to make it into a soft dough. Let the dough bit sticky softer than chapati dough. Knead it very well for at least 5 minutes using one or two tsp of oil if it gets sticky, soak it with the remaining oil and leave it for 3 to 4 hours covered.
  
• Now let’s make the filling.  Take Red Poha in a bowl wash it well and soak it for 10 to 20 minutes hour it becomes soft mash it well, take equal quantity of grated coconut and grind it to almost a smooth paste don't grind it too much as coconut gives out water mix both together and keep aside. Otherwise, you can grind poha, coconut and jaggery all together to a paste.
  
• I have used 1 cup of Jaggery (you can adjust Jaggery to your liking) but don’t reduce it too much, for two things one you won’t get the consistency of the dough as jaggery helps in binding it properly and the taste becomes little bland and won’t be interesting to eat.
  
• Take powdered jaggery in a kadai, add ¼ cup of water for it to dissolve, once it completely dissolves filter it through a strainer to remove the impurities, then return it back to the kadai once it starts boiling add the poha mixture into it and start mixing it well enough so it gets completely combined and allow it cook in a medium to low flame for few minutes, keep stirring in intervals so that it doesn’t get burnt and everything comes to one whole non sticky mass.  Don’t make it too dry that spoils the consistency.  Hoorna/Poorna  is now ready. add one or two tbsp of ghee and leave it to cool down. 
  
• Take the dough and knead it very well with the help of oil, oil helps in stretching the dough like an elastic. Now the dough is ready to make the poli. Make small balls of the filling and covering as shown in the figure. The covering dough should be half the size of the stuffing.
  
• Take grease proof foil or Banana leaf or some foil which can withstand the heat, spread some oil on it then take the stuffed poli and flatten it using your fingertips into a nice round.
  
• Heat a tawa transfer the flattened poli on to it by slowly realising it cook on both the sides, drizzle oil around. Brushing oil flip and cook on both the sides. Once done serve it with a dollop of ghee, serve it hot!
  

Notes

**I use another method to make poli covering, to use less oil my mom makes the dough,  oil it lightly just on around the dough and leaves it in the fridge until needed then take it out and kneads it’s very well like kneading bread and makes it so elastic.

The post Obattu / Holige / Puran Poli with Avalakki (Poha) - Ugadi Recipe - A Traditional Sweet Flat Bread From South India) appeared first on My Veg Fare.

Everyday cooking is my forte now, sweets or any kind of desserts are in a faraway land as I have no takers anymore!! I am not a great fan of sweets, love everything spicy.  Occasionally a bit of chocolate is fine with me.  But, fruits I love them they are my sweet friends.  I try and pick up all the sweet fruits I find in the market.

When kids were small they wouldn't mind gobbling up anything!! I used to bake a lot then, now they have become old and they are more cautious of what they want to eat!! They have become more #health conscious, Every festival I dread to think what sweet shall I make and how will I try to convince them to eat it!!

In India, most of the sweets we make are traditional and cannot forgo changing them especially when you are with elders at home it's like prescribed medicines, we need to make the same sweet for particular festivals.  Now leaving away from parents and Parents-in-law who are no more, I have a free hand on changing menus!! I usually stick with the savoury part of it but, with sweet, I change, I don't follow them sometimes, as it depends on who will eat what? I think most of us have adapted to this kind of attitude right?  As my BIL  always says that his MIL makes Formula food 🙂 !! He knows what my mum makes on each and every festival.

This the method I usually make Khus Khus payasam always. You can try this method as well if you prefer to add milk.

In India, white poppy seeds are used in most of their dishes according to the region and cuisine.  These white poppy seeds are used for bringing flavour, texture and thickening.  Indian cooking is usually based on Ayurveda medicine and our ancestors have adapted it our everyday cooking for good health and its benefits.  Poppy seeds are one of the essential spices in Indian cuisine.

I remember when I had mouth ulcers, fatigue, required sleep, tummy upset or when I felt my body got heated up (Body feels very heated up according to Ayurveda) mum always made this.  It is considered to be anti-inflammatory inflammation caused from stomach and mouth ulcers.  It helps to induce good sleep.  Natural body coolant reduces the heat during summer especially.

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Kheer / Payasam with khus khus (Ghasagase /White Poppy seeds) #vegan

This traditional sweet Kheer / Payasam is totally vegan and super delicious with loads of health benefits

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4

Ingredients

• 2 tbsp White poppy seeds
• 3/4th cup Jaggery ( as you prefer)
• 2 tbsp Rice
• 3 pods cardamom
• 1 whole Coconut or 2 cups of grated coconut packed
• 5 each of Almonds, cashew, pistachio
• 1/3 cup Hot water
• 1+ 1/2 cup water

Instructions

• Dry Roast poppy seeds, in a low flame until it starts popping out. Remove it from the wok and put it in a cup pour hot water and leave it aside for 1/2 an hour with Almonds, Pistachios, Cashewnuts.
  
• Meanwhile, remove the skin from cardamom pods and powder and keep it aside. Take the gratings from the coconut and grind it into a smooth paste, Remove coconut milk by squeezing. Add 1/2 cup of water to the squeezed out coconut gratings and run the mixie again and squeeze coconut milk again. Use the remaining other 1/2 cup water with coconut squeezed gratings and grind again to take coconut milk again.
• The coconut gratings left over after squeezing the coconut milk don't throw it away use that to grind with the soaked poppy seed, cashew, almond, pistachio into a smooth paste. In an other large vessel in which you plan to make the payasam take 1/3 cup water and crushed jaggery, Keep it in a low flame and allow the jaggery to dissolve. Filter the dissolved jaggery wash the vessel so there are no impurities left over.
• Put back the dissolved jaggery into the bowl add the ground poppy seed paste mix it well, so their are no lumps in it and allow it boil, keep on stirring so it doesn't get stuck to the vessel now add the thick, semi thick and thin coconut milk you squeezed out into it.
• Add the powdered cardamom, keep stirring for few more minutes adjust consistency of the payasam if you want it thin add little more water or keep it thick. That's it, the kheer is now ready to be served. You can even edible camphor a pinch for flavour.

Notes

You can use tinned coconut milk if you are unable to make coconut milk. Another method is you need not have to soak poppy seeds.  Once it is cool ground it into a fine powder first and then add the nuts and coconut and grind them into a smooth paste and carry on with the same procedure.

 

The post Kheer / Payasam with khus khus (Ghasagase /White Poppy seeds) #vegan appeared first on My Veg Fare.

I would second what Judith says, don't you think so? Such a versatile dish any time of the day or any time of the year!  I love it hot or cold so refreshing and so relishing.  whenever I go to a restaurant I always order soup and I don't mind skipping the starters.  For me, masala papad and soup is a delight, my kind of comfort food which I immensely enjoy.

This soup was inspired by a Punjabi restaurant which I had visited back when I was in India.  This soup is so versatile that I make it often not just on cold gloomy days but when my family are down the weather and do not want to eat anything, as it's so soothing to the tummy.   I make this often when I do not want to cook anything and just love a very plain hearty meal serve this some crusty bread.  I would call this a meal in itself!!

This is very good during summers as well, as Moong dal/ Yellow split lentil/ Mung beans is known for its cooling properties.  In India, people adopt Ayurveda in everyday life.  According to  Ayurveda Medicine,  people have three Doshas, Each person has one of the three doshas in that way his body works they are Vata, Pitta and Kapha.  Moong / Mung beans are used as split as I have used in this recipe or as a whole with the skin intact or you get them with the skin half attached with and are called chilka.  You also get Mung flour which can be used in versatile ways.

According to Ayurveda, it is Tridoshic ( Vata, pitta and Kapha) it has all the three dosha qualities and is considered as Sattvic diet. Moong dal is said to be considered to have a cooling effect in your body when your body feels heated up. It is very easy to cook and can be eaten raw by soaking them for 2 hours and also can be used in salads.  It's easy to cook and easy to digest.  According to western perspective, it is said to be an alkaline food, it is high in protein content as well as dietary fiber is said to have low GI index and is considered to be good for diabetic patients.

In just one line what I can say is,  it simply tastes good!!

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Dal Soup

This soup is very simple and easy to make, use it as a weeknight dinner! Light and refreshing.  The mild spicy and tangy taste makes you want for more.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Ingredients

• 4 tbsp Moong dal
• 1 tbsp Red lentil (Masoor Dal)
• 1 tsp garlic
• 1 tsp ginger
• 1/2 tsp turmeric
• 1 green chilli
• 1/2 tsp salt (or as required)
• 1/4 tsp Jeera powder
• 1/2 tsp Ghee or OIl
• 2 tbsp Onion
• 1/4 tsp Garam Masala powder (optional)
• 3 cups water
• 1 Lemon

Serving

• 1/2 cup cooked Basmati Rice
• 2 tbsp chopped coriander to garnish (optional)

Instructions

• 1. Wash and soak dal for few minutes. 2. Heat Ghee in a pan add chopped onions, garlic, ginger and slit green chillie. 3. Saute for few minutes, 4. Add the above said sauteed ingredients into a pressure cooker with the soaked Dal, jeera powder and Garam masala powder. 5. Add 2 cups of water and required amount of salt and pinch of hing.
  
• 6. In a low flame cook the Dal up to 3 to 4 whistles. switch off the stove. 7. Once the Pressure releases remove the slit green chilli, Blend the dal into a smooth puree. 8. pass it through a sieve so you get a very smooth consistency of the dal. 9. Add another cup of remaining water thin it down with the extra water you have, taste the soup and adjust the consistency and taste. 10. Boil the soup, switch off the stove. Slice the Lemon into thin round slices. Place a slice of lemon, add a tbsp of cooked rice. Pour the soup into the soup bowls.
  

Notes

 

Or you can just squeeze a tsp of lemon juice into each bowl add a tbsp of rice and pour the hot soup on top of it garnish with few coriander leaves, crushed black pepper and jeera then serve!! Serve it warm with papad or some crusty Garlic Bread.

The post Dal Soup appeared first on My Veg Fare.

Millets or Siri Dhaanya ( Rich Grains) have taken over especially in south India, because of its fiber-rich and diabetic friendly ingredient.

Coming from a cold climate to a nearly warm climate is a drastic change right? can't believe I am back in India for some time,  Have you noticed something? These days everything from aeons ago is back into fashion!! it may be a dress code,   hairstyle or food.

Nowadays people are becoming more and more health-conscious; paying attention to what they eat and how they eat it. One such food item that has had a great comeback is Millets!!

Millets have a high nutritional value, they are recently gaining popularity because they are particularly good for diabetics, as they have high fiber content and they are gluten-free.  They are very rich in proteins, B Vitamins, Calcium, Iron, potassium, etc.

Millet is one of the digestible and non-allergenic grains available, as it is rich in fiber content it is said to be good for people suffering from Type 2 diabetes, as it has a low glycemic index. It is said that the Magnesium in millet can help reduce the effects of migraines and heart attacks.  Niacin (vitamin B3) in millets can help lower cholesterol.

Millets consumption decreases triglycerides and C-reactive protein.  The best part of these wholesome grains is they have a very high protein content, making it a substantial addition to a vegan and vegetarian diet.  Millets have become an integral part of the diet in India now!

Millets can be used instead of rice, It's just a small thing which you should know how to cook some of them if you are going to use it instead of rice.  Using them in Idlis or Dosas are very easy.  The most loved millet is Kodo millet, works perfectly instead of rice.

I have used this in Millet in many ways this is one of them, a perfect breakfast dish if you are a south Indian, you wouldn't definitely say no!  These  Idlis are so perfect and pillowy soft-serve it with a side dish of your choice.

Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu
(A South Indian Breakfast which is almost gluten-free, can be made completely gluten-free, pillowy soft steam-cooked Indian dumplings go very well any spicy side wish)
Recipe Author: Jayasri
Recipe Type: Breakfast
Prep time: 12 hours
Cook time: 13 to 15 minutes
Shelf Life: 1 week
Serves: 5

Ingredients:

2 cups kodo millet(varagu/Arka)
1 Cups Rice
1 tbsp Fenugreek seeds
1 cup urad dal
½ cup Poha / avalakki
1 ½ cup water (approximately)
2 tsp salt

Method:

I use different methods to choose which one you would prefer and use it.  Soak all the above ingredients for 4 to 5 hours.

1. Soak separately Kodo millet and fenugreek seed. Soak Rice separately. Soak Urad dal and poha separately. In your wet grinder add fenugreek seeds and Kodo millet together, fenugreek seeds fluff up nicely grind until smooth to this add poha and urad dal, grind it smoothly. Next, add rice grind it until almost smooth. (Remember to wash poha very well and when I soak poha separately it uses all the water, in which I soak so don’t panic add enough water so it becomes soft)
2. Soak Rice, Fenugreek seeds and Kodo millet together, Urad dal and Poha separately. Grind urad dal and poha together add little water now and then until it fluffs up beautifully smooth and silky it usually doubles in size like a cotton ball, when you pick up the batter it shouldn’t stick to your hands. That’s when you know you have ground it perfectly well.  Remove this from the grinder into a large vessel now to this add rice, Kodo millet and fenugreek seeds and grind it smoothly.  Using water little by little.  Add this to the ground Urad dal batter and mix well.
3. Soak Rice and Kodo millet together. Soak Urad dal separately. Fenugreek and poha together.  Drain rice and millet for some time.   Spread it on a cloth for some time still, then roast in a wok in a for few minutes, in a low flame adding little by little (fistful).  It turns white in colour, once done allow it to cool down.  Meanwhile, grind fenugreek and poha together adding little water at a time then add urad dal and grind it into a smooth batter. Once the rice mixture is cool pound it in a mixie to an almost coarse smooth powder.  Mix this mixture into urad dal batter and allow it to ferment.

Using any one of the above three methods, grind and allow the batter to ferment for at least 8 to 10 hours depending on the place you stay. If you are in warm temperature it usually starts fermenting within 6 to 7 hours, so it totally depends on the place you live.

If it is a very cold climate it takes longer to ferment so It’s better to keep it in a warm place like a boiler room or near the heater or you can use electric oven switching on just the light.

Once it is fermented add salt mix well together, apply oil onto the Idli plates, fill it with the batter 3/4^th of the moulds.  If you are using your pressure cooker allow it to steam for 13 to 15 minutes without the whistle. You can cover the whistle with an inverted steel tumbler for at least 7 to 8 minutes then remove it and allow it to cook for another 7 to 6 minutes.

Some Notes to remember:

If you are using the idli cooker it’s the same method the lid opens on its own once the idli is done.  Press it back again bring the stove to low flame leave it for another 2 minutes it pops up back again then it's done.  Switch off the stove.

A little trick to get proper round moulds of the idlis is.  when you keep the plates on top of the other see to it that the holes come underneath the batter mold and the other thing is, do not put the little screw into the stand use it only when you lift the stand after the idlis are done this way it helps in fluffing of the idlis properly.

Serve the Idlis with sambar, chutney or anything of your choice.

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Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu

(A South Indian Breakfast which is almost gluten free, can be made completely gluten free, pillowy soft steam cooked Indian dumplings goes very well any spicy side wish)

Course Breakfast

Cuisine Indian / south Indian

Prep Time 12 minutes minutes

Cook Time 13 minutes minutes

Total Time 25 minutes minutes

Servings 35

Author Jayasri

Ingredients

• 2 cups kodo millet varagu/Arka
• 1 Cups Rice
• 1 tbsp Fenugreek seeds
• 1 cup urad dal
• ½ cup Poha / avalakki
• 1 ½ cup water approximately
• 2 tsp salt

Instructions

• I use different methods choose which one you would prefer and use it. Soak all the above ingredients for 4 to 5 hours.
• Soak separately kodo millet and fenugreek seed. Soak Rice separately. Soak Urad dal and poha separately. In your wet grinder add fenugreek seeds and Kodo millet together, fenugreek seeds fluff up nicely grind until smooth to this add poha and urad dal, grind it smoothly. Next add rice grind it until almost smooth. (Remember to wash poha very well and when I soak poha separately it uses all the water, in which I soak so don’t panic add enough water so it becomes soft)
• Soak Rice, Fenugreek seeds and kodo millet together, Urad dal and Poha separately. Grind urad dal and poha together add little water now and then until it fluffs up beautifully smooth and silky it usually doubles in size like a cotton ball, when you pick up the batter it shouldn’t stick to your hands. That’s when you know you have ground it perfectly well. Remove this from the grinder into a large vessel now to this add rice, kodo millet and fenugreek seeds and grind it smoothly. Using water little by little. Add this to the ground Urad dal batter and mix well.
• Soak Rice and kodo millet together. Soak Urad dal separately. Fenugreek and poha together. Drain rice and millet for some time. Spread it on a cloth for some time still, then roast in a wok in a for few minutes, in a low flame adding little by little (fistful). It turns white in colour, once done allow it to cool down. Meanwhile grind fenugreek and poha together adding little water at a time then add urad dal and grind it into a smooth batter. Once the rice mixture is cool pound it in a mixie to almost coarse smooth powder. Mix this mixture into urad dal batter and allow it to ferment.
• Using any one of the above three methods, grind and allow the batter to ferment for at least 8 to 10 hours depending on the place you stay. If you are in warm temperature it usually starts fermenting within 6 to 7 hours, so it totally depends on the place you live.
• If it is a very cold climate it takes longer to ferment so It’s better to keep it in a warm place like boiler room or near the heater or you can use electric oven switching on just the light.
• Once it is fermented add salt mix well together, apply oil on to the Idli plates, fill it with the batter 3/4th of the moulds. If you are using your pressure cooker allow it to steam for 13 to 15 minutes without the whistle. You can cover the whistle with a inverted steel tumbler for at least 7 to 8 minutes then remove it and allow it cook for another 7 to 6 minutes.
• If you are using the idli cooker it’s the same method the lid opens on its own once the idli is done. Press it back again bring the stove to low flame leave it for another 2 minutes it pops up back again then its done. Switch off the stove.

Notes

A little trick to get proper round moulds of the idlies is. when you keep the plates one top of the other see to it that the wholes come underneath the batter mould and the other thing is do not put the little screw into the stand use it only when you lift the stand after the idlis are done this way it helps in fluffing of the idlies properly.
Serve the Idlis with sambar, chutney or anything of your choice

The post Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu appeared first on My Veg Fare.

Coconut - wonder ever if it is a nut, fruit or a seed?  It is all the three when using it in a loose definition.  But, today I learnt a new word DRUPE! Did you know ? Botanically speaking a coconut is a fibrous one-seeded drupe, also known as a dry drupe.  Interesting isn't it?

''A drupe is a fruit with a hard stony covering enclosing the seed (like a peach or olive) and comes from the word drupa meaning overripe olive. A coconut and all drupes have three layers:  the exocarp (outer' layer), the mesocarp (fleshy middle layer), and the endocarp (hard, woody layer that surrounds the seed).''

I only know something about coconut that it is a 'Tree of life' in very simple words - A tree which is useful from head to toe and beyond.  Every bit of the coconut tree is used.  We have come to know with loads of facts and figures that the benefit of coconut is very high.  In Ayurveda, it is said that it is good for people with pitta and Vata dosha. People with Kapha dosha can also use but in limits.  I won't go too detail about it, as I am not an Ayurvedic doctor but I have just heard these things from my sister who is an Ayurvedic doctor. Coconut is a  gluten-free product!, These days you get coconut flour which can be used in lots of recipes.  It is alkaline food high in saturated fat and fiber.  It also contains protein and some important minerals such as calcium, iron, potassium and magnesium.  Due to its high fat content, it is low GI and will decrease the overall GI of any meal when added.

I love coconut rice so much I keep making it often.  Do try out and tell me if you like it.  Here's how I make it.

SIMPLE COCONUT RICE:
Recipe Author: Jayasri
Cuisine Type: Indian
Course: Main
Prep time: 15 min
Cook time: 30 min
Food Type: Rice Recipes
Servings: 4

Ingredients:
2.5 Cup cooked rice (Sona Masoori)
3 to 4 tbsp Oil
1 tsp Mustard seeds
1 tbsp Channa dal
1 ½ tbsp Urad dal
1 sprig curry leaf (12 to 15)
4 to 5 Green chillies
Pinch of Hing
1 fistful of peanuts
2 tbsp Broken Cashewnuts
Salt as required
Few sprigs of coriander leaves

Method:

1. Cook the rice first, I usually use 2 cups of rice to this I use 4.5 to 5 cups of water. This depends on the rice you use, to make this kind of rice specialties I usually cook the rice al dente or cook slightly softer.  But, don’t make it too soft as it will spoil making any kind of rice variety.
2. Once the rice is cooked and then the pressure is released spread it on a plate so the rice grains do not stick with each other.
3. Meanwhile, in a wok add 2 tbsp of Ghee or Coconut Oil add freshly grated coconut and in a low to medium flame fry coconut until it changes to golden brown colour. Once done keep it aside until needed.
4. Next heat oil in a wok, once it’s hot add tsp of mustard seeds, once it splutters add peanuts and fry it, it changes colour now add slit green chillies it turns slightly white in colour.
5. Now add chana dal and urad dal they also change colour add tsp of cumin and curry leaves with a pinch of Hing.
6. Add required amount of salt and the roasted coconut into the wok with chopped coriander leaves and cooked cooled rice, mix all the ingredients until well combined.
7. Close the lid for 5 minutes in a low flame so the rice absorbs all the spices. Switch off the stove and serve it.
8. You don’t need anything to go with it, may be with some poppadums’ probably.

Coconut Masala Rice

Ingredients:
Same ingredients as above plus a masala powder to go with the above said ingredients. Except reduce the green chillies to 2 to 3.

Masala Powder:
1 ½ tbsp Urad dal
4 to 5 Byadgi chillies
½ tsp Pepper corns
1 tsp of white til seeds
3 tbsp of dry copra
1 tsp turmeric powder
½ tsp Oil

Method:

1. In a wok heat oil in a low flame add pepper corns, urad dal, Byadgi chillies and white Til seeds and fry 2 to 3 minutes until they all change colour to this add turmeric and dry copra and fry for another 2 to 3 minutes until the copra changes golden brown.
2. Once done transfer it to a plate to cool down.
3. Once it’s cool grind it to a powder.
4. Make the rice as said above exactly but, add this powder in step 6 with other ingredients mix well until well combined.
5. Serve this with poppadum.

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Coconut Rice (two ways)

Most flavourful and aromatic rice

Course Main

Cuisine South Indian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jayasri

Ingredients

• Ingredients:
• 2.5 Cup cooked rice Sona Masoori
• 3 to 4 tbsp Oil
• 1 tsp Mustard seeds
• 1 tbsp Channa dal
• 1 ½ tbsp Urad dal
• 1 sprig curry leaf 12 to 15
• 4 to 5 Green chillies
• Pinch of Hing
• 1 fistful of peanuts
• 2 tbsp Broken Cashewnuts
• Salt as required
• Few sprigs of coriander leaves
• Masala for Coconut Masala rice
• Masala Powder:
• 1 ½ tbsp Urad dal
• 4 to 5 Byadgi chillies
• ½ tsp Pepper corns
• 1 tsp of white til seeds
• 3 tbsp of dry copra
• 1 tsp turmeric powder
• ½ tsp Oil

Instructions

• For the Simple Coconut Rice
• Cook the rice first, I usually use 2 cups of rice to this I use 4.5 to 5 cups of water. This depends on the rice you use, to make this kind of rice specialties I usually cook the rice al dente or cook slightly softer. But, don’t make it too soft as it will spoil making any kind of rice variety.
• Once the rice is cooked and then the pressure is released spread it on a plate so the rice grains do not stick with each other.
• Meanwhile, in a wok add 2 tbsp of Ghee or Coconut Oil add freshly grated coconut and in a low to medium flame fry coconut until it changes to golden brown colour. Once done keep it aside until needed.
• Next heat oil in a wok, once it’s hot add tsp of mustard seeds, once it splutters add peanuts and fry it, it changes colour now add slit green chillies it turns slightly white in colour.
• Now add chana dal and urad dal they also change colour add tsp of cumin and curry leaves with a pinch of Hing.
• Add required amount of salt and the roasted coconut into the wok with chopped coriander leaves and cooked cooled rice, mix all the ingredients until well combined.
• Close the lid for 5 minutes in a low flame so the rice absorbs all the spices. Switch off the stove and serve it.
• You don’t need anything to go with it, may be with some poppadums’ probably.
• For Masala coconut rice:
• Ingredients:
• Same ingredients as above plus a masala powder to go with the above said ingredients. Except reduce the green chillies to 2 to 3.
• In a wok heat oil in a low flame add pepper corns, urad dal, Byadgi chillies and white Til seeds and fry 2 to 3 minutes until they all change colour to this add turmeric and dry copra and fry for another 2 to 3 minutes until the copra changes golden brown.
• Once done transfer it to a plate to cool down.
• Once it’s cool grind it to a powder.

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