So, how have you all been?  I know I often do a peek-a-boo when it comes to my blog!  but, I won't abandon it for sure and I promise you, you will be seeing more here soon.   I am in India enjoying my holiday! well, this was a very surprising holiday actually and it got extended as well and I will be going back soon l!  I have been running around visiting all my family and friends it's a blessing to have people around you who love you right?  I feel I am blessed that way!

Here is a quick recipe for you all to enjoy! When you get your favourite Alphonso, pineapple and the fresh coconut which is very different from what I get in UK!  Then this Tropical Vegan smoothie is all I wanted to indulge. Put this bowl in the fridge and you would love it as is so cooling in a warm climate.

These Tropical fruits Pineapple, Mango, Coconut are blend to make a smoothie bowl which is just scrumptious and also a powerhouse of nutrients.

Smoothie Bowl Ingredients
1 Cup of Pineapple Juice from 1 cup of fresh pineapple
1/3 Cup of fresh Coconut
4 tbsp of Porridge Oats
½’’ Ginger
1 tbsp of Omega mix (A mix of sunflower seeds, sesame seeds, Pumpkin, Linseed)
¼ Cup of Agave Nectar / Sugar

Toppings
1 small Banana
¼ cup of Pomegranate
4 slices of Mango
Shavings of Coconut to garnish

Directions

1.  Blend Pineapple chunks with ¼ cup of water, filter the juice out of it.
2. Combine everything under smoothie bowl ingredients in a blender jar and blend until smooth and there are no chunks remaining.
3. Pour into a bowl and add all toppings. Slice the Bananas, top it with pomegranate, Mango and coconut to make it more scrumptious and tasty.

Notes and Tips :  

The Oats which I have used here is Quaker Rolled oats.

I have used fresh coconut, to get a fresh coconut, break open a coconut, using a knife or scraper I take out the flesh chop into little pieces and blend them in a mixer. You can also buy fresh coconut in Asian Grocery shops or online.  If you cannot find fresh coconut you can use tinned coconut milk/ cream instead.

If you use fresh coconut, when you break it open you get coconut water in it, filter the water sometimes there will be remnants from the coconut skin, you can even use this water to blend with the pineapple chunks to get the fresh juice.

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Vegan Tropical Fruit smoothie bowl

A simple yet delicious smoothie with all the tropical fruits in one bowl and is also vegan!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Ingredients

• 1 Cup Pineapple juice (1 cup fresh pineapple)
• 1/3 Cup freshly grated coconut
• 1/3 cup Porridge Oats
• 1 tbsp Omega 3 & 6 mix seeds
• 1/4 Cup Agave Nectar / Sugar
• 1/2'' ginger

Toppings

• 1 small Banana
• 1/4 cup Pomegranate
• 4 slices of Mango
• Few Shavings of coconut to garnish

Instructions

• Blend Pineapple chunks with ¼ cup of water, filter the juice out of it.
• Combine everything under smoothie bowl ingredients in a blender jar and blend until smooth and there are no chunks remaining.
• Pour into a bowl and add all toppings. Slice the Bananas, top it with pomegranate, Mango and coconut to make it more scrumptious and tasty.

Notes

The Oats which I have used here is Quaker Rolled oats.

I have used fresh coconut, to get fresh coconut, break open a coconut, using a knife or scraper I take out the flesh chop into little pieces and blend them in a mixer. You can also buy fresh coconut in Asian Grocery shops or online.  If you cannot find fresh coconut you can use tinned coconut milk/ cream instead.

If you use fresh coconut, when you break it open you get coconut water in it, filter the water sometimes there will be remnants from the coconut skin, you can even use this water to blend with the pineapple chunks to get the fresh juice.

The post Vegan Tropical Fruit smoothie bowl appeared first on My Veg Fare.

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.

 

The post Avarekaalu Tovve / Thove (Hyacinth Beans / Val Beans Dal) appeared first on My Veg Fare.

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Dough Balls #Pizzahut style

These delicious little dough balls are versatile so soft and addictive, served as a starter or snack! with any dips of your choice.

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 3

Ingredients

• 200 grams Italian Tipo 00 flour ** Extra flour for dusting and kneading
• 7 grams fast action dried yeast
• 1 tsp salt
• 140 -150 ml water
• 3 tbsp Extra virgin Olive oil
• 1 tbsp Italian herbs (optional)

Instructions

• In a large bowl put the yeast, sugar and one or two tbsp of luke warm water and leave it for few minutes. When you see that it is bubbling up then you know that your yeast is active.
• To this add salt and oil, then add the flour and mix well. Then add water. Then using your hands mix thoroughly and make it into a slightly wet dough.
• Turn the dough onto to a well-floured surface and work it your hands for about 5 to 10 minutes until smooth and elastic. Leave it to rest for 45 to 1 hr
• Place the well-kneaded dough into a well-oiled bowl and brush the top with oil and cover it with a clingfilm so it won't dry out.
• Once the dough is double in size. punch the dough and inflate the air, Make little balls from it and place them on a baking sheet lined with parchment paper for 30 mintues to rise.
• Meanwhile Preheat the oven to 200°C / Gas mark 6**. Brush the dough balls with milk/alternative milk. Bake these dough balls for 15 to 18 minutes, After 10 minutes reduce the oven temperature.
• once done bring them out and bake the next batch until all the dough balls are baked. Serve them with olive oil seasoned with crushed pepper and salt. Or any of your favourite dips! Enjoy.

Notes

Italian Tipo 00 flour is finely ground than normal flour and will give your dough an incredible super smooth texture. I use this flour to make pizza as well and they turn out incredibly beautiful.
The same recipe above turns into an irresistible pizza as well.
Once it rises, punch down the dough and you can freeze it as well. The day you plan to bake take it out and leave it on the counter once it comes to normal temperature, continue the process to make either dough balls or pizza!
I usually bake at a low temperature as my oven gets very hot. Check your oven and bake.

The post Dough Balls #Pizzahut style #Vegan appeared first on My Veg Fare.

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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!)

The post Proso Millet and Green Gram Dosa / Idli appeared first on My Veg Fare.

We all love food, don’t we? When I go to the supermarkets I started noticing that we have hundreds of choices when it comes to buying food or ingredients right?  After moving here being a vegetarian I started reading labels which I never did before!  As I wanted to be sure whatever I was buying it.  We also never ever bought ready made food which was not so popular in Indian then.  we use different kinds of oils in India which usually is to that state we come from isn't it interesting?

Kale famed as superfood belongs to the cruciferous family.  This is high in fiber (1 cup has 2.6grms), high in Iron, high in calcium, Fat-free, keeps cholesterol in check and rich in omega 3, Vitamin A, K and C.   Did you know that even though it is good for health? I read somewhere in Google search that it is not good for everybody.  You must also read about how it is best to eat it raw or cooked or steamed!
Let’s make this superfood pesto then…..

Kale and Almond Pesto with Roasted Red Peppers and goodness of Hemp seeds:
Author: Jayasri
Yields:  2 Cups
Prep time: 20 minutes
Total time: 15 minutes
Category: Sauce
Cuisine: Italian

INGREDIENTS:
300 grams  Kale*
50 grams of mixed herbs (Basil, Parsley, Oregano)
¼  cup Hemp seeds
1/3 cup Almonds
1 Large Red Pepper
4 Garlic cloves
10 large olives
½ tbsp chili flakes
1 tsp Himalayan pink salt
¼ to ½  cup Olive oil
¼ cup Parmesan cheese (optional)
METHOD:

1. Take just the leaves of kale, do not use the stem as they will be very chewy, wash well and pat them dry.
2. Take fresh herbs of your choice I have used Basil, Parsley, Oregano. Wash and clean the herbs pat them dry.
3. Use a stove top or a grill and roast red pepper and Garlic, peel the skin off and keep it aside.

4. Toasted and cooled Almonds and Hemp seeds for few minutes this just helps in releasing the oil and enhances the flavour.

5. In a food processor combine Almonds, Hemp seeds, olives, garlic, mixed herbs, chilli flakes, roasted red pepper, salt, Kale start processing the machine. With the machine running slowly drizzle olive oil into the processor until the mixture is well blended but still has some texture pausing to scrape down the side so everything is well combined.

6. You can add parmesan if you like a creamier texture or you can completely omit it. I haven’t added it.   Only thing is you need to find out if the Parmesan is a vegetarian as Parmesan contains rennet.
7.  Taste and check if you need more salt and spice.  As some Kale may have a bitter taste.  Adjust accordingly.

Disclaimer: This Post is in collaboration with Jamie's Italian, I am a big fan of  Jamie Oliver. I have been compensated for a small fee and the opinions are my own.

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Kale and Almond Pesto - Jamie's Italian Olive Oil Buyer's Guide

Kale is categorised as one of the super foods for its high Nutritional value! Make this pesto with Kale for a super delicious creamy and rich in nutrient as an accompaniment

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 300 grams Kale
• 50 grams Mixed Herbs ( Basil, Parsley, Oregano)
• 1/4 Cup Hemp Seeds
• 1/3 Cup Almonds
• 1 Large Red Pepper
• 4 cloves garlic
• 1/2 tbsp chilli flakes
• 1 tsp Himalayan Pink salt ( adjust accordingly )
• 1/4 cup Parmesan cheese ( optional)

Instructions

• Take just the leaves of kale, do not use the stem as they will be very chewy, wash well and pat them dry
• Take fresh herbs of your choice I have used Basil, Parsley, Oregano. Wash and clean the herbs pat them dry.
• Use a stove top or a grill and roast red pepper and Garlic, peel the skin off and keep it aside.
• Toasted and cooled Almonds and Hemp seeds for few minutes this just helps in releasing the oil and enhances the flavour.
• In a food processor combine Almonds, Hemp seeds, olives, garlic, mixed herbs, chilli flakes, roasted red pepper, salt, Kale start processing the machine. With the machine running slowly drizzle olive oil into the processor until the mixture is well blended but still has some texture pausing to scrape down the side so everything is well combined.
• You can add parmesan if you like a creamier texture or you can completely omit it. I haven’t added it.   Only thing is you need to find out if the Parmesan is a vegetarian as Parmesan contains rennet.
• Taste and check if you need more salt and spice.  As some Kale may have a bitter taste.  Adjust accordingly

Notes

Superfood Kale Pesto - Jamie's Italian Buyer's guide

NOTES:
You can use different nuts such as walnut, cashew (my favourite and creamier!), Pine nuts (my daughter’s favourite), you can use Brazil nuts (buttery) and Macadamia nuts they are creamier too wouldn’t think of Pistachios though ????!
You can add more olive oil to thin it down and also helps in preserving pesto.  If you are using it in pasta you can even thin it down with a dash of cooked pasta water too.   Store it in air tight container in the refrigerator covered for up to a week.  I suppose you can also freeze pesto in Ice cube trays. Once frozen transfer them to freezer bags and use them as needed but don’t forget to thaw it.

FOR VEGAN VERSION: Use Nutritional yeast instead of Parmesan cheese or completely omit it.
FOR NUT FREE VERSION:  You seeds of Sunflower, Linseed, Pumpkin seeds, or any other seeds instead of nuts.  But use it in less quantity otherwise it might dominate the taste of pesto.

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Quinoa and cannellini Bean Burgers

Course Breakfast /Brunch /Meal/Dinner

Cuisine International Cuisine

Prep Time 1 day day 2 hours hours

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Jayasri Ravi

Ingredients

• 4 tbsp olive oil
• 1 orange pepper (use any coloured pepper )
• 3 cloves garlic
• 1 Onion
• 2 medium potatoes
• 1/3 cup Quinoa
• 2 cups Cannellini Beans cooked
• 1 cup water
• 1 tsp Italian herbs
• 1 cup panko Bread crumbs
• Fistful Kale leaves
• 1 tbsp chilli flakes
• 1 tsp cumin powder
• 2 tbsp Omega -3 mixed seeds
• 1/3 cup walnuts ( fistful of walnuts)
• 2 Bread slices** (check notes)

Paste:

• 2 to 3 tbsp corn flour
• 1/3 cup water or as needed

Instructions

• Wash and Soak Cannellini Beans overnight. Adding a pinch of soda helps in soaking properly and when soaked it also helps in reducing the flatulence beans tend to cause. Next day, wash the beans very well again and cook them to perfection. (use double the quantity of water when cooking I use a pressure cooker. Drain the water from the beans and use only the cooked beans. Do not throw away the water and you can use this to cook Quinoa and also use the water to make a paste.
• Rinse quinoa three to four times. Drain the water then in a saucepan bring 1 cup of water to boil add quinoa to it then reduce the flame to a simmer. Cover and cook for 10 to 12 minutes until all the water is absorbed, keep an eye you don’t want it burnt. If you feel it has not cooked to perfection add another ¼ cup of water.
• Cook potatoes. Chop Onions, Garlic, and Ginger. Chop Orange pepper, wash and chop a handful kale. Chop fresh parsley.
• Toast walnuts, grind them to a powder and then 2 bread slices grind them to a powder.
• In a wok heat Olive oil, add a tsp of Italian herbs and then some chilli flakes, 3 omega seed mix fry for a minute to this add chopped onion, crushed garlic and ginger, sprinkle of salt to soften it up quickly add Kale and sauté for 2 minutes.
• Remove it on to a big bowl to this add peeled and mashed potatoes, chopped orange (green) pepper, cooked quinoa, fresh parsley, and Bread crumb mixture.
• Taste the mixture to adjust the spices. Make 6 to 8 patties depending on the size you want it, shape them like a Burger.
• Using corn flour and water make a thin paste like consistency. Dip it into the corn flour paste then again roll on to the panko bread crumbs.
• On a non-stick pan spread a table spoon oil and place 2 to 3 patties depending on the size of the pan cook them on both the sides with another 2 to 3 tbsp of oil to golden brown.
• Alternatively you can bake in a oven Gas Mark 4 for 20 to 25 minutes, or until they become golden brown colour OR you can use an Air fryer and placing 4 burgers at 180 degrees for 12-14 minutes .
• Place them between two burger buns. Serve them with your choice of sauce and then some fresh vegetables like cucumber, onions, Tomatoes and some herbs and salad leaves. I served them with some Home made Mustard sauce.,

Notes

Use any other Beans instead of cannellini beans.  Adjust spices as per requirement.

** You can make this gluten free by substituting a gluten-free bread!  As Bread is used here to firm up the burgers.  You can also make it gluten-free by increasing it with cooked Quinoa and potato to firm it up or use eggs around 2.

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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.

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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.

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