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January 19, 2017

Red Poha Upma – Sigappu Aval Upma – Red Aval Recipes

Red Poha Upma
Poha( Flattened Rice/Rice flakes in English, Aval In Tamil, Avalakki In Kannada, Poha in Hindi) is used to make quick and easy, Instant breakfast recipes like Poha upma, Poha idli , Poha pongal etc. Mostly I make Poha recipes using white poha but red poha is considered to be high in nutrition with lots of health benefits.It is prepared from red rice.It is good for diabetes and is rich in fiber, vitamin B and minerals like calcium, zinc, iron, manganese, magnesium. Recently one of my readers suggested me to share some red aval recipes. So last time when I went to Salem, I bought a pack of Red Aval ( Sivappu aval in Tamil), Kambu aval and Ragi aval from Barathi supermarket. I followed my usual aval upma recipe and made this instant sigappu aval upma recipe quickly for our breakfast. It was very nice,flavorful and tasty. Above all, we got a satisfaction of having a healthy food. Ok, Lets see how to make red aval upma with step by step photos !

Check out my Instant, ready to eat Poha Mix Recipe !

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January 17, 2017

Avarekalu Dantina Soppu Palya Recipe – Field Beans Amaranth Leaves Curry

Avarekalu dantina soppu palya
Every year during Avarekalu (Indian Field beans/Surti/Lilva beans in English, Mochai in Tamil) season, I would like to try some new and interesting recipes with it. As I say in all my Karnataka recipes post, my 7 Kannadiga friends ( School moms group) are the biggest source and inspiration for me to try and share Karnataka recipes in Chitra’s Food Book. According to me, each and every recipe I learn from them is a GemLove Struck.I have already shared few avarekalu recipes like Hitikida Avarekalu gravy for Ragi mudde, Avarekalu methi pulao, Avarekalu sagu, Avarekalu Huli from my friends. This year I learnt Avarekalu Dantina soppu palya ( Lilva beans/Surti – Amaranth Leaves curry in English, Mochai kottai -Thandu keerai poriyal in Tamil) from my friend Megha. As I had just a handful of leftover Avarekalu after Sankranti celebration, I wanted to use it effectively. So Megha suggested me to make avarekalu palya adding soppu so that the yield will be more and its a healthy option as well. She told they reserve the cooked soppu water to make bassaru recipe. But I used it to make Lauki gravy.Soon I will learn Bassaru from my friends and share it here. I still have avarekalu akki roti and avarekalu uppittu recipes in my try list. I will try to share them at least by next year during this seasonWinking.Now lets see how to make this healthy, Karnataka style avarekalu Soppu palya.
avarekalu soppu palya

Avarekalu Danitina soppu palya


Avarekalu Danitina soppu palya Field beans - Amaranth leaves Curry for rice
Cuisine: Indian
Category: Side dish for rice
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Avarekalu/ Field beans - 1/2 cup
  • Dantina soppu/ Thandu keerai/ Amaranth leaves - 2 cups ( chopped)
  • Garlic cloves - 5 nos ( crushed)
  • Big onion - 1 no ( Finely chopped)
  • Red chilli - 2 nos ( Pinched)
  • Curry leaves - few
To Temper
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Grated coconut - 2 tbsp
METHOD

  • Wash and chop the soppu leaves( Keerai leaves) and set aside. In a cooker base, take the avarekalu ( Mochai/Field beans) and add put the chopped leaves. Add 1 cup of water to it and the required salt.
    Avarekalu dantina soppu palya
  • Pressure cook for one whistle in low flame.Drain the excess water in a bowl, use it for making gravies.
    Avarekalu dantina soppu palya
  • In a kadai, heat oil and temper mustard seeds, urad dal, cumin seeds and curry leaves.Add pinched red chillies, crushed garlic and finely chopped big onion. Saute till onion turns transparent.
    Avarekalu dantina soppu palya
  • Add the cooked soppu+avarekalu, mix well. Check for salt and mix well. Lastly add the grated coconut and mix well. Serve with rice !
    Avarekalu dantina soppu palya
Enjoy !

Note
  • Crushed garlic and chopped onion gives a nice flavor to this palya
  • You can skip onion & garlic if you want to make no onion no garlic version. In that case, add more grated coconut at the end.
  • You can use arave soppu/Arai keerai instead of Dantina soppu/Thandu keerai.
Try this healthy, Avarekalu soppu palya recipe for rice and enjoy !
Avarekalu dantina soppu palya recipe
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January 16, 2017

Brinjal Kurma Recipe / Kathirikai Kurma For Idli, Dosa,Chapathi

Brinjal kurma recipe

Many of you would have heard about and tasted brinjal kurma for biryani and rice. Even I have posted the same in my blog. But when I came across this brinjal kurma (Kathirikai kuruma in Tamil) recipe for idli,dosa and chapathi in a cookbook, it was new and interesting to me. As I am a big fan of brinjal recipes, I tried it immediately as a side dish for thatte idli for our weekend breakfast. It was very nice with mild flavor of masala/spices. I just loved it with idli and dosa. I hope it tastes good with chapathi/roti as well. Sendhil is not a big fan of brinjal, still he tasted this kurma without any complaints. So I thought of sharing( DedicatingWinking) this yummy, interesting brinjal kurma recipe especially for all the ardent fans of brinjal like me. I have used long green brinjal in this recipe. I guess you can try with purple variety brinjal too. Friends, do try this different kurma recipe at home and share your feedback with me Happy.Ok, Lets see how to make Brinjal kurma with step by step pictures !
Check out my Brinjal kurma for biryani too !

Brinjal kurma recipe

Brinjal Kurma Recipe


Brinjal Kurma Recipe Brinjal kurma/ Kathirikai kuruma for idli,dosa and chapathi
Cuisine: Indian
Category: Kurma varieties
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Long Green Brinjal – 2 nos
  • Small onion Or Big onion – 20 nos / 1 no ( big) 
  • Tomato – 1 no
  • Curry leaves - Few
  • Red chilli powder – 1/2 - 1 tsp
  • Turmeric powder – 1/2 tsp
To grind
  • Grated Coconut – 1/4 cup
  • Pottukadalai / Fried Gram Dal – 1.5 tsp
  • Soambu/Fennel seeds – 3/4 tsp
  • Pattai /Cinnamon – 1 piece
  • Garlic cloves – 3 nos
  • Green chilli – 1 no ( use 2 for spicy kurma)
To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Cumin seeds – 1/2 tsp
Coriander leaves – to garnish
METHOD

  • Wash and chop brinjal into small pieces.Keep immersed in water till use. Chop onion & tomato. Keep aside.
  • In a mixie jar, take all the ingredients given under “ To grind” and grind them to a smooth paste adding enough water. Keep it aside.
    Brinjal kurma recipe
  • In a cooker base, heat oil and temper mustard seeds, urad dal, curry leaves and cumin seeds. Add the chopped onions and saute until transparent. Add the chopped tomato pieces and saute till mushy. Then add the chopped brinjal pieces and saute till they shrink in size and reduce in quantity. It takes 2-3 minutes.
    Brinjal kurma recipe

  • Now add the turmeric powder, red chilli powder, salt and ground coconut paste.Mix well. Saute the mixture for a minute. Add 1 to 1.5 cups of water and pressure cook in very low flame for one whistle. Open the lid after the steam is released. If the kurma is too thick, add 1/4 cup of water, mix well and check for taste. Add more salt or chilli powder if needed. Garnish with coriander leaves. Give a boil and serve hot with idli, dosa or chapathi.
    Brinjal kurma recipe
    Brinjal kurma recipe
Enjoy !

Note
  • Adjust the quantity of green chilli if you want more spicy taste.
  • You can use Garam masala powder if you wish. Just use 1/2 tsp.
  • You can replace brinjal with finely chopped potato or parboiled cauliflower florets too.



Kathirikai kurma
Try this easy, one pot Brinjal kurma recipe for idli, dosa or chapathi. Enjoy !!
Kathirikai kurma
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January 12, 2017

Ellu Bella Recipe – Sankranti Ellu Bella Mix

Ellu bella recipe
Ellu Bella (Sesame seeds-Jaggery trail mix in English) is one of the most popular Makar Sankranti recipes in Karnataka.This is basically a mix of 5 main ingredients – Sesame seeds, Jaggery, Dried coconut pieces, Roasted Peanuts and Fried Gram dal.During Sankranti festival, this mix sold in small packets in all the shops.This ellu bella mix is exchanged with friends & relatives to celebrate this harvest festival and as a token of love for better bonding of relationship. In Kannada, they call this as Ellu beerodu in which they give a pack of ellu bella mix, betel leaves & nuts, fruits ( preferably banana), Sugar moulds ( Sakkare achu) and sugar cane to the near & dear. I have seen my friends ( School moms group) preparing this ellu bella mix 2-3 days before Sankranti and distribute to all. Being in Karnataka for the past ten years, I wanted to share their traditional sankranti recipes in my blog. So I asked my friend Archana to share the recipe and the method of making ellu bella.She explained patiently and clarified all my doubts on how to cut jaggery & coconut into small pieces etc. Thank you so much ArchuHappy. Some people add equal measure of all the ingredients whereas some use according to their preferences. I have just followed my friend’s recipe. I prepared ellu bella for the first time in my house successfully and distributed to Raksha’s friends as well. They all loved it very much.Next year I must try homemade sakkare achu. Now lets see how to make Ellu bella recipe at home with step by step pictures !
Check out my other Karnataka recipes too!
Ellu bella ingredients

Ellu Bella Recipe


Ellu Bella Recipe Sankranti Ellu Bella Mix Recipe
Cuisine: Indian
Category: Sweet
Serves: Serves 3
Prep time: 120 Minutes
Cook time: 5 Minutes
Total time: 125 Minutes


INGREDIENTS
1 cup - 200ml
  • Roasted peanuts - 1/4 cup
  • Fried gram dal/Hurigadale - 1/4 cup
  • White sesame seeds - 2 tbsp
  • Dried coconut pieces - 2 -3 tbsp
  • Jaggery pieces - 1/4 cup
  • Sugar balls - 2 tbsp ( optional)
  • Sugar coated Jeera or fennel seeds - 2 tbsp
METHOD

  • Take the whole dried coconut. Grate it using a grater to remove the skin. Slice it using a chips slicer to make thin slices.Chop into very small pieces using a sharp knife. Spread in a plate.
    ellu bella recipe
    ellu bella recipe
  • Take the jaggery and cut into small blocks using a knife.Then cut them into very small pieces using scissors or nut cracker tool. I used scissors ( Achu vellam/Achu bella works the best. But I used round ones).Spread the jaggery pieces in the plate.
    ellu bella recipe
  • Microwave peanuts in high power for 2-3 minutes.Remove in a cover or cloth and rub it well to remove the skin. Break them into 2 and keep aside.
  • Sun dry the coconut & jaggery pieces for 2 – 4 hours OR Dry roast the coconut pieces without changing the color. Warm the jaggery pieces without melting.Sun drying is the best option though. Dry roast sesame seeds till it crackles. Set aside to cool.
    ellu bella recipe
    ellu bella recipe
  • In a wide bowl, take the roasted, broken peanuts, fried gram dal, sugar balls, jeera mittai, dried coconut pieces and jaggery pieces. Mix well and store in a box. Distribute to your Family & Friends !
    ellu bella recipe
Enjoy !

Try this easy,traditional Karnataka special ellu bella mix at home and have a great celebration !
ellu bella mix recipe
Distribute ellu bella with a pair of banana, betel leaves & nuts, sakkare achu & sugarcane piece as shown below ( sugar cane is missing in the pic Winking)
sankranti ellu bella


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January 10, 2017

Thiruvathirai Kali – Thiruvathirakali Recipe

Thiruvathirai also called as Arudra darshan is one of the most important festivals celebrated in Tamil Nadu and Kerala. In most of the Tamil houses, Kali will be prepared and offered to Lord Shiva on this festival day. In my family, my mom has the practice of making thiruvathirakali alone whereas my MIL makes Thiruvadirai kali, kootu and adai, sambar/thalagam, thayir pachadi along with cooked rice as well.So I follow that every year. Long back, I had shared a post for Thiruvathirai adai, kali, kootu recipes. This year, I made a detailed video and wanted to have a separate post in my blog.Thiruvathirai kali is prepared with roasted, ground raw rice and moong dal cooked in jaggery syrup flavored with cardamom powder, grated coconut and ghee. It is one of the tastiest kali recipes and my family loves it a lot. Basically we make the kali with a fluffy texture whereas I saw many recipes with kali in Pongal/halwa texture. It purely depends on how we powder the rice+dal. If you want fluffy kali, powder it coarsely else powder it nicely like fine rava. Whatever be the texture, this kali tastes absolutely yummyLove Struck.Now Lets see how to make Thiruvathirai kali recipe with step by step photos and video !!
Check out my thiruvathirai celebration post & Adai, kootu recipes post too !



Thiruvathirai Kali Recipe


Thiruvathirai Kali Recipe Thiruvadirai/Thiruvathirai kali recipe for neivedyam
Cuisine: Indian
Category: Sweet
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Raw rice/Pacharisi - 1/2 cup
  • Moong dal/Paasi paruppu - 1 tbsp
  • Water - 1.5 cups ( to cook rice)
For syrup
  • Powdered jaggery - 3/4 cup
  • Water - 1/4 cup
  • Cardamom powder - 1/2 tsp
  • Grated coconut - 1/4 cup
  • Ghee - 2 tbsp
  • Cashew nuts - few
METHOD

  • In a kadai, dry roast moong dal till it turns golden brown in color. Stay nearby and keep roasting patiently.Transfer to a plate. In the same kadai, dry roast rice till it becomes puffy and slightly golden in color.Do it in medium flame. When the vapor starts to come from the kadai while roasting, roasting is done. Rice takes nearly 4-6 minutes for roasting. Transfer to the plate and let them cool down.
    Thiruvathirai kali recipe
  • Grind the rice+ dal to a coarse rava. Pulse it 4 or 5 times using inch button for few seconds.Transfer it to a cooker base. Add 1.5 cups of water ( 1:3) and pressure cook in very low flame for 2 whistles. Open the lid after the steam is released. Mix well and set aside.
    Thiruvathirai kali recipe
  • In a kadai, take the powdered jaggery. Melt it by adding 1/4 cup of water. Strain the impurities in a wire mesh. Again pour the syrup to the washed kadai and boil it. Add grated coconut & cardamom powder.
    Thiruvathirai kali recipe
  • When the syrup starts to roll boil, simmer the flame to low and add the cooked rice+dal mixture.Break all the lumps with  a ladle and keep mixing.Rice absorbs all the syrup and becomes thick and smooth.switch off the flame. Roast cashews in 2 tbsp ghee till golden in color. Add this to the kali, mix well and serve hot !
    Thiruvathirai kali recipe
    Thiruvathirai kali recipe
Enjoy !

Note
  • Do not burn the dal or rice while roasting.It spoils the entire flavor of kali.So do it patiently in medium flame.
  • Pressure cook rice & water in the ratio of 1:3 else rice will not be cooked well and kali tastes hard and chewy.
  • Do not add less jaggery, kali tastes bland. Rice & jaggery ratio is 1:1.5
  • Cardamom powder and grated coconut is a must for kali. It adds flavor.
  • Adding ghee & roasted cashews makes the kali rich.So do add it.

Try this easy, yummy kali at home on this Thiruvathirai festival and Enjoy !!
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January 9, 2017

How To Celebrate Thiruvathirai At Home/ Arudhra Darshan


Significance of Arudra darshan
Soure:wiki and google
Thiruvathirai/Arudhra darshan is a popular Hindu festival celebrated in Tamil Nadu and Kerala.
Arudhra Darshan or Arudara Darshan is observed in the Tamil month of Margazhi (December – January) on Thiruvathirai Nakshathram day. In this year 2017, it falls on January 11th,Wednesday ( tomorrow). It is essentially a Shaivite festival and celebrates the cosmic dance of Lord Shiva, which is represented by the Nataraja form. Arudra festival is celebrated with fervor in Lord Shiva temples in Tamil Nadu, Sri Lanka, Singapore, Malaysia, South Africa, Australia and in other parts of the world by Tamil speaking population. In Kerala, this festival is primarily celebrated for women.The most important Arudhra Darisanam festival takes place at the Chidambaram Lord Nataraja Temple in Tamil Nadu. Arudhra signifies the golden red flame and Shiva performs in the form of this red-flamed light.The cosmic dance of Lord Shiva represents five activities – Creation, Protection, Destruction, Embodiment and Release. In essence, it represents the continuous cycle of creation and destruction.Arudra Darshan celebrates this ecstatic dance of Lord Shiva.
It takes place on the full moon night in the month of Margazhi and this is also the longest night in a year. The festival is mainly observed in the Tamil speaking world.As per the Puranaas, on this day Lord Shiva has shown this blissful dance that energizes this world to two of his devotees - Vyagrapadha and Adisesha (on whom Lord Vishnu Reside). Hence this day is celebrated, in appreciation of the cosmic dance of Lord Shiva, by offering Prayers to the Nataraja aspect of the Lord.
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January 6, 2017

Gobi Paratha Recipe–How To Make Cauliflower Paratha With Step By Step Photo,Video Recipe

Gobi paratha recipe with step by step pictures
Gobi Paratha is Sendhil’s most favorite Paratha recipe. After marriage he took me to In-swing restaurant in BDA complex, Banashankari and got this cauliflower paratha for me as he loves it very muchHappy. That’s the first time I tasted a stuffed paratha in my lifeBatting Eyelashes.He told me to try the same at homeWinking. As I was a beginner in cooking, I did not have any idea about the stuffing part, how to roll paratha etc. When I tried it, all the stuffing came out while rolling and the paratha became a disasterTongue. Still he appreciated me for my attempt and ate well. And that’s my manLove Struck. Now after so many years of cooking, I can make a good gobi paratha for him.So I wanted to share this recipe in my blog with step by step photos and a detailed video recipe to help beginners. You can try this yummy paratha recipe for dinner or lunch box. Even Kids would love this paratha if you cook it adding ghee or butter. It comes out soft and stays good for hours. Lets see how to make Gobi paratha/Cauliflower paratha at home easily !
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