Feb 17, 2022

Avarekayi Bhath

Avarekayi Rice or Avarekayi Bhath is easy and perfect one pot meal. Avarekayi  blended with bhath powder in rice tastes delicious. Try it out during the avarekayi season.  Avarekalu is Hyacinth Beans or Vaal.

Enjoy with raita /papad.

Ingredients:
1 cup rice
1 cup boiled avarekayi
Avarekayi Bhath

1 tsp peanut
1/2 tsp. mustard
1/2 tsp.chana dal
1/2 tsp. urad dal
Hing-Pinch
Curry leaves-few
Turmeric pwd-pinch
2 tbsp. oil
Salt to taste
2 tbsp. Bhath Powder
Dry grated coconut-1 tbsp


Method:   

Cook rice and Spread it on a plate.
Heat oil , add mustard seeds, after it splutters , add chana dal, urad dal, hing, curry leaves, turmeric and fry until golden brown. Also fry peanuts. Add the boiled avarekayi, bhath powder, salt and mix well. Add rice, and mix well. Garnish with coconut.

Serve hot with raita or papad or enjoy just like that.




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Please do check other interesting recipes you can make from "Capsicum/ Simla Mirch / Bell Pepper" under Ingredients Search.


"Intelligence is the ability to adapt to change."Stephen Hawking 

Apr 7, 2017

Aloo Onion Paratha

Aloo Onion Paratha 

Aloo Onion Paratha is very healthy and nutritious , roasted onion with mashed potato and spices makes it tasty and delicious.


Ingredients  



  • Wheat flour 3 cups 
  • Potato 1  (boiled and mashed)
  • Onion 1 (finely chopped)
  • Red chilly pwd1/2 Tsp
  • Garam masala pwd1/2 Tsp 
  • Dhania jeera pwd-1/2 tsp
  • Salt to taste   
  • Ghee or oil for frying   
  • Jeera-few 

    
Method

1.Knead the flour with water, a little salt,oil into a soft dough.Cover it for 4-5 hours.
2.In a Kadai heat oil, add  jeera,add onions fry .Then add the chopped onion  and fry well next add garam masala powders, and fry for a while. Add the mashed potatoes, salt and mix well.Fry till dry set aside to cool. Divide the mixture into balls. 
3.Make a small chapati with the dough,keep this ball in the middle and bring all the sides together, flatten them with your fingers, or use the rolling pin to make the paratha 
4.Heat a tava, put in the paratha, turn on both sides till done.Add oil or ghee all around the edges, fry both sides, carefully turning over until evenly brown. Serve very hot with pickle or curds.
5.We enjoyed with Avarekayi Masala. It tasted well !


Avarekayi Masala -

Avarekai /Surti Papdi or Flat Lilva beans is all time favourite .Enjoy this spicy Avarekalu Masala a different version ! 

Ingredients:

Avarekalu(Lilva beans)- 2 cups
Onions- 1 Cup Chopped 
Amchur pwd- 1 Tsp
Mustard,Jeera-1/2 tsp
Curry leaves-few
Oil- 2-3 tsp
Water
Dhania Jeera pwd-1 tsp
Garam masala-1 tsp



For Masala paste 
Roasted Onion - 2
Red Chillies 6-8
Grated Coconut- 1/2 cup
Coriander Seeds-1/2Tsp
Khus Khus - 1Tsp


Method :

1.Soak avarekayi in water for around 7-8 Hours and remove the outer skin and keep it aside.

2.Grinding-Heat Oil a in a pan and add Red Chillies ,Coriander seeds and fry well ,add little grated coconut and fry for some time.Separately roast onions with skin on the tava.Now grind all the above into thin paste.Also grind coconut and khus khus with water into fine paste since khus khus takes time to grind , do it separately.

3.Cooking-Heat Oil/Ghee in a pan add mustard seeds ,Cumin ,Curry leaves and chopped Onions  and fry.Add the beans and fry for a minute and add the ground paste.,add water .Once beans is cooked well,add the masala pwd , salt  .Mix well.Allow it to simmer keep stirring and check the consistency.

4.Serve hot with rice/chapati.




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 "Sometimes you have to stand alone..just to make sure you still can..."

Jan 7, 2016

Avarekayi Maaja

Avarekayi or Flat beans / Hyacinth Bean (are available during the winter months in Bangalore.And we can prepare loads of recipes using these beans. These beans are tasty and has a unique flavor. If its December you gotta have Avarekayi. There is also Avarekayi Mela/festival in Bangalore during the season.

We can add it to Upma, Poha , Akki Rotti or Pongal.


Enjoy making these recipes

1. Avarekayi Upittu / Upma

2. Avarekalu sambhar 

3  Avarekai Akki Rotti 

4. Avarekai Avalakki/Poha 

5. Avarekai Pongal

6. Avarekai Soppu Palya

Have fun but ensure you cook it well !!




Thanks for stopping by…


Nov 16, 2015

Akki Rotti Special

*Akki Rottis-Breakfast or Brunch enjoy either way * A famous, traditional Karnataka breakfast.

 We all grew up with eating Akki Rottis when we were kids and enjoyed it immensely.

Akki Rotti ( ಅಕ್ಕಿ ರೊಟ್ಟಿ -Kannada) rice  flour-breakfast speciality of Karnataka.This simple rice flour based breakfast is made in almost all our homes. But the twist to make it more healthy, colorful and nutritious is to add the fresh vegetables and voila is a 100% healthy filling all in one go. Easy and quick.

Kids and adults will love it …the daily dose of carbohydrates from rice flour and nourishment from vegetables, a bit of oil and salt and spices all in one single dish .

Akki Rotti / ಅಕ್ಕಿ ರೊಟ್ಟಿ revisited-









8. Masala Akki Rotti



Enjoy it sizzlingly hot with butter and chutney!!


Sep 4, 2015

Krishna Janmashtami / Gokulashtami

Krishna Janmashtami / Gokulashtami is celebrated as Krishna's birthday across various states in India.

In Southern India, Krishna's favorite Poha or Avalakki / puffed rice is made for naivedya -an offering to the lord along with variety of sweets and crisps and ofcourse Butter !!

Enjoy the varied collection of Avalakkis you can make for Krishna Janamashtmi / Gokulashtami.







Avalakki Payasam

Corn Avalakki

Avarekai-Avalakki

Cucumber Poha

Avalakki-fritters

Poha Kheer

Sihi Avalakki

Gojju Avalakki-All time favorite

Mosaru Avalakki / Curd Poha

10 Tomato Poha


Have a wonderful festive time !!




Jul 24, 2014

Menthya Soppu Avarekai Rotti

Menthya Soppu Avarekai Akki Rotti is nutritious , wholesome blend of Methi (Fenugreek Leaves) with Avarekai or Lima beans with rice flour making it a healthy breakfast delight.Enjoy this hot flavoured Rotti with chutney.


Ingredients 

          Menthya Soppu Avarekai Akki Rotti

Akki Hittu (Rice Flour)       2 cups 
Methi Leaves          1 bunch finely chopped
Avarekai/ Lima Beans-1/2 cup 
Coriander  leaves          handful chopped
Green chillies            4-5 finely chopped 
(in case you need it spicy)
Cumin seeds             1 tsp
oil                             2Tbsp
Salt                          to taste
Water                       as req
Curds                       2 tsp

Method 

 Mix rice flour with chopped and  washed methi leaves, avarekai ,add salt,chilies,cumin seeds.Add water and mix well add little curds.Cover and leave for some time .(Dough should be of medium softness not too hard or too soft.) Next day ,take a tava ,smear  1tsp of oil around,take the dough and spread around it add water to flatten on the tava.

Keep this on medium heat, add oil around the roti ,cover ,check if done.If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan.

To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time.Enjoy hot with butter and chutney /pickle of your choice.


Thanks for stopping by..

Please don't forget to check other interesting Rotti varieties , also try the simple recipes under breakfast category.


'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Feb 11, 2014

Avarekai Soppu Palya

Avarekai Soppu Palya  is a healthy combination of Lima beans/Surti Papdi with Greens. (Dantina soppu is  Amaranth leaves or red leaves commonly used in most houses ) Tempered with hing and chilies it is nutritious and tasty. Enjoy with rice or chapati.

Avarekai Soppu Palya,surti papdi,amarnath leaves,dantina soppu,chaulai,chavli
Avarekai Soppu Palya
Ingredients
  • 1 cup boiled Avarekai(lima beans)
  • 1 cup finely chopped greens
  • 1/2 tsp turmeric
  • Salt-taste
  • Water
  • Sambhar pwd-2 tbsp
  • Coconut-1-2 tsp
  • Tamrind paste-1/2 tsp
Seasoning:
  • 1 tsp oil/ghee
  • 1 tsp mustard seeds 
  • 1/2 tsp jeera
  • 1/2 tsp channa dal
  • 1/2 tsp urad dal
  • hing -pinch
  • curry leaves-few
  • Red chilly-1-2
  • Method :  Cook the greens in water till done. Grind coconut with sambar pwd . Next Add greens, avarekai add the ground paste and mix. Add salt, tamrind paste and mix well. Cook on low heat for 5-10 mins. Heat oil in a pan, add the seasoning items, once done add to the sabzi. Serve hot with white rice or chapati.
(you can add little boiled avarekalu while grinding and then add to the gravy)


Thanks for stopping by...

Don't forget to check other interesting recipes from : Avarekayi under Ingredients Search.



"A smile is a curve that sets everything straight."Phyllis Diller

Feb 6, 2014

Avarekai Avalakki

Avarekai Avalakki (Avarekai Poha) is very simple and easy to prepare.Made from Lima Beans /Surti Papdi , it is yummy and flavorful.Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

Avarekai Avalakki,Avarekai Poha
Avarekai Avalakki

Ingredients
1 cup poha (flaked rice /avalakki) 
1/2 cup Avarekai(boiled)
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp jeera
1/2 tsp. Chana dal
1/2 tsp. Urad Dal
1/2 tbsp Peanut
5-6 green chilies, finely chopped 
Few chopped coriander leaves
Few curry leaves
Hing-pinch
Tumeric-pinch
Salt to taste
1-2 tbsp. grated fresh coconut
1 tsp Lemon Juice


Method
Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely.Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal ,jeera, hing, turmeric and stir fry.Add green chillies, curry leaves.Add boiled avarekai, fry it for a while. Add soaked avalakki, salt and mix well.Add coconut ,coriander leaves , lemon juice , mix carefully.Serve hot.



Thanks for stopping by...

 Also don't forget to check out the other "Avalakki/Poha "varieties under Ingredients Search.

"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Mar 6, 2013

Avarekai Uppit / Avarekai Upma

Avarekai Uppit / Avarekai Upma is all time favorite breakfast item during the winter months. Upma as everyone knows it is called as Upit in Kannada is a healthy popular filing breakfast recipe. Made from Avarekayi (ಅವರೆ ಕಾಳು) lima beans, it is flavorful and delicious. Upma or Uppittu is a regular breakfast in India.


Avarekai Upit /Upma,lima beans,surti papdi,Khara bhath,Upma
Avarekai Upit /Upma
Ingredients:

  • Rava or sooji- 1cup
  • Water - 2 cups
  • Onion- 1big finely chopped
  • Green chillies-6-7
  • Curry leaves-few
  • Ginger-1/2inch(crushed) (opt)
  • Avarekaalu -1cup 
  • Oil-1tbsp
  • Mustard seeds-1/2tsp
  • Hing- a pinch
  • Cumin seeds-1/2tsp
  • Channa dal-1tsp
  • Urad dal-1tsp
  • Fresh coriander for garnish
  • Lemon juice-1tbsp
  • Salt to taste
  • Freshly grated coconut-1/2 cup

Method: 
Fry the rava until slightly brown and aromatic and keep it aside. Boil water. Steam avarekaalu till soft(add little salt) Heat oil in a pan add musturd, cumin seeds when they begin to splutter add channa and urad dal fry about 2 minutes until light brown. Next add onion, hing,  curry leaves, green chillies and fry. Add fried rava salt and mix well next add boiled avarekaalu, 2 cups of  boiling water. Stir until all the water is gone. Add lemon juice. Reduce the flame and close the lid for 8 to 10 minutes. Garnish with coriander and coconut and serve hot.

You can also add Dhania-Jeera Powder/Kalamiri Powder for additional spicy flavor.




Thanks for visiting!!



Don't forget to check other delicious Upma ,Khara Bhath recipes.



'What you do today is important because you are exchanging a day of your life for it.'

Feb 27, 2013

Hithikavare Hulli / Avarekalu sambhar

Avarekai /Surti Papdi or Flat Lilva beans is all time favourite and  normally made during winter seasons in Indian homes. Enjoy this spicy Avarekalu sambhar.

Cooking is a fun filled activity where you celebrate the journey of the ingredients from the farm to the table!

Avarekai Sambhar/Hithikavare Hulli / Avarekalu sambhar
Avarekai Sambhar

Ingredients:

Avarekalu(Lilva beans)- 2 cups
Onions- 1 Cup Chopped 
Tamarind pulp - 2-3 Tsp
Jaggery(optional)
Mustard,Jeera-1/2 tsp
Curry leaves-few
Oil- 2-3 tsp
Water
Rasam pwd-1 tsp

For Masala paste 
Onion -1
Roasted Onion - 2
Red Chillies 6-8
Grated Coconut- 1/2 cup
Coriander Seeds-1/2Tsp
Khus Khus - 1Tsp


Method :

1.Soak avarekayi in water for around 7-8 Hours and remove the outer skin and keep it aside.

2.Grinding-Heat Oil a in a pan and add Red Chillies ,Coriander seeds and fry well, add little grated coconut and fry for some time. Separately roast onions with skin on the tava. Now grind all the above into thin paste. Also grind coconut and khus khus with water into fine paste since khus khus takes time to grind  do it separately.

3.Cooking-Heat Oil/Ghee in a pan add mustard seeds, Cumin, Curry leaves and chopped Onions  and fry. Add the beans and fry for a minute and add the ground paste, add water, 
Once beans is cooked well, add Tamarind pulp, salt and jaggery and salt. Mix well.
Allow it to simmer keep stirring and check the consistency. 
Serve Avarekaalu Sambhar hot with rice/chapati.



 "Sometimes you have to stand alone..just to make sure you still can..."

Dec 29, 2012

Spicy Pongal

Pongal - a Sankranthi Festival flavor. This Huggi / Khara /Ven Pongal is the traditional recipe made in almost all homes in South India during Makara Sankranthi.  

It can also be enjoyed during cold chill weather and see how it will warm you up!  Enjoy pipping hot. 


Spicy Pongal,Moong,Sankranthi special
Spicy Pongal

Ingredients

Raw rice 1 cup

Moong dal- 1/4 cup

Water 4 cups

Salt as needed

Ginger chopped 1 tblsp optional

Asafoetida 1 pinch

Boiled Avarekai/Peas-1/2 cup special flavor

Gojju
Seasoning

Ghee 2 tblsp

Pepper 2 tsp

Jeera 2 tsp
Curry leaves few

Hing a pinch

Cashews 5-6

Dry coconut-1/2 tbsp

Green chillies-3-4 unique spicy flavor

 Method

Fry Moong dal and rice with ginger in ghee. 
Cook in pressure cooker along with little jeera, pepper and green chillies with water.
Allow it to cool and mash well.
Add boiled avarekai or peas.
Season with the items given. Heat little ghee, add pepper and let it start splutter. 
Add cashews and jeera. Add green chillies curry leaves and hing.
Once done  add it to pongal and mix well.
Add grated dry coconut.
Serve hot with tamrind gojju.



Enjoy other interesting recipes with "Moong" under Ingredients search.

May the sunshine surround you each day!

Dec 10, 2012

Akki Rotti

Akki Rotti

Akki Roti is made from Rice (akki in Kannada) flour-breakfast speciality of Karnataka. Enjoy these pipping hot Akki rotis with butter, chutney of your taste...a perfect heavenly and healthy morning breakfast.


Ingredients 
  • Rice flour 2 cups
  • Onions 1 finely chopped
  • Capsicum 1 finely chopped
  • Coriander leaves -few chopped
  • Coconut little
  • Green chillies 7-8(as per taste)
  • Cumin seeds 1 tsp
  • Oil 2tbsp
  • Salt to taste
  • Water 1 cup or according to required consistency
Method- 
In a bowl mix rice flour with chopped and grated veggies, chilies, Cumin /jeera ,coriander leaves, coconut, add salt. 
Add boiled water, mix well to a soft dough. Keep covered for 10 mins. 
Take 1tsp of oil, smear around a tava. Now take dough and spread around it. 
Keep this on medium heat, cover and after minute, add oil around sides also. 
If you want more crispy leave it of little longer. 
Once done, roti comes out easily from pan.(to make it more soft you can cover it with a plate on the tava/griddle)

To make another roti, hold the pan upside down and run cold water all around it, pan will be cool to make another roti by this time.
Serve this hot Akki Roti -Karnataka Breakfast with chutney of your choice and dash of butter.
Also note:
  • Adding little cucumber shreds makes the rotis soft.
  • You can also add little curds to make the rotis soft.

Thanks for stopping by..



Do try out Methi Rava Rotti or the Cabbage Akki Rotti for breakfast.

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