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January 18, 2019

Kavuni Arisi Recipe – Chettinad Kavuni Arisi Sweet Recipe – Black Rice Recipes

 Kavuni arisi recipe
 Kavuni arisi is a popular sweet recipe in Chettinad region. It is served in all Chettinad wedding feast. Kavuni arisi is prepared with black rice / Karuppu arisi (Oryza Sativa). It can be prepared with red rice/ Sigappu arisi too. Kavuni rice sweet is an easy recipe. Just wash and soak black rice, pressure cook it. Mix with sugar and coconut. Enjoy, its that simple and easy to make. Black rice is also known as purple rice, sticky rice in India. Black rice is completely different from brown rice and white rice. Its a popular rice variety in Myanmar, Burma. They call it as Chak-hao. It tastes chewy and slightly hard. Back rice is considered as a super food. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. It has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. Black rice is also a good source of iron, vitamin E, fiber and antioxidants. It is suitable for preparing dessert, porridge, pongal, idli, dosa and some traditional Chinese black rice cake, bread and noodles. During our recent trip to Karaikudi, people told Chettiars used to bring black rice, burma teakwood and much more by trading all over the world in olden days. Nowadays good quality black rice is cultivated in pudukkottai, karaikudi region and is supplied all over Tamil nadu. You can get it online or from any organic millet shops. I bought this black rice, hand pounded rice ( Kaikuthal arisi) and bamboo rice (moongil arisi) from a shop in front of Green park restaurant in Palani road, Kottapatti – Dindigul.

This is the first time I am using black rice. So I went through many websites and watched YouTube videos for cooking this rice perfectly. I also asked Viji akka from Chettinad for Kavuni arisi recipe mainly the rice water ratio and the quantity of sugar, coconut. Based on her traditional family recipe, I tried it twice and made a perfect kavuni arisi sweet. I noticed two things in this recipe. One, black rice is basically hard and wild. So it should be soaked for a minimum of 6 hours to cook well. I soaked overnight, nearly 12 hours. Secondly, it takes more water to cook no matter about cooking in an open pot or in a pressure cooker. It takes 1:4 rice water ratio. You should cook till the white part comes out from the red bran. So cooking time varies as per the rice. Old rice takes more water and more time to cook whereas new rice consumes less water. Based on the age of rice, water quantity and cooking time varies. Quantity of sugar can be varied as per your taste. Usually it is 1:1 ratio of rice and sugar but I felt its too sweet. So I used 1:3/4 ratio. There is no need to cook the rice after adding sugar and coconut as per Viji akka’s recipe. But I saw many versions with variations in the basic kavuni arisi recipe. However you make it, its a tasty indulgence ! If you are conscious about using sugar, you can always add Karupatti / Palm jaggery or jaggery. Just powder them and add it. Ok, lets see how to make Chettinad special Kavuni arisi recipe with step by step pictures.

Check out more Chettinad special recipes !

Kavuni arisi recipe

Kavuni arisi recipe


Kavuni arisi recipe Chettinad special sweet - Kavuni arisi using black rice, sugar and coconut.

Cuisine: Chettinad
Category: Sweet
Serves: Serves 4
Prep time: 8 Hours
Cook time: 20 Minutes
Total time: 8 Hours 20 Minutes



INGREDIENTS
1 cup = 250ml
  • Black rice / Kavuni arisi - 1/2 cup
  • Water - 2 to 2.5 cups
  • Sugar - 1/2 cup (I used 1/3 cup)
  • Grated coconut - 1/2 cup
  • Ghee - 1 tbsp
  • Cashew nuts – Few
  • Cardamom powder – 1/2 tsp (optional)

METHOD

  • Wash the black rice / Kavuni arisi twice or thrice to remove the dust. Soak overnight (12 hours) or minimum 6 hours.
  • In a pressure cooker base, take 5 cups of water. Add the soaked kavuni arisi draining excess water. Pressure cook in very low flame for 5 to 6 whistles till the rice becomes mushy. After cooking, you should be see the white part and red bran separately. It is cooked soft but it tastes mildly chewy and hard. Do not panic.  Quantity of water and number of whistles to pressure cook depends on the age of rice.(Old rice takes more water whereas new rice takes just 2.5 cups of water for 1 cup of rice. Similarly old rice takes more time to cook than new ones).
Kavuni arisi recipe
  • After the steam is released, open the cooker. You will find a layer of water. Just mash the rice with a ladle. Drain the excess water and reserve it. Add sugar, grated coconut and cardamom powder. As soon as you add sugar, it will melt and mixture becomes watery. But it will thicken as it cools down.   If you feel its too thick you can add the cooked, reserved water to adjust the consistency. Suppose if its too watery, you can boil till thick. But the traditional kavuni arisi recipe doesn't call for cooking after adding sugar and coconut. 
Kavuni arisi recipe
  • After mixing the rice, sugar and coconut, check for the taste. Add more sugar if needed. Lastly add cashew nuts roasted in a tbsp of ghee. Serve warm or cold. Enjoy !
Kavuni arisi recipe
Note
  • Cardamom powder is optional. You can skip it to enjoy the flavor of black rice.
  • Black rice takes more time to cook than white rice and brown rice. So cook in low flame for more whistles.
  • There is no need to cook the rice after adding sugar and coconut. Just mix them and serve immediately.

Try this yummy Chettinad special Kavuni arisi recipe. You will love it !
Chettinad Kavuni arisi recipe
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January 12, 2019

Avarekalu Uppittu Recipe – Karnataka Style Avarekalu Upma

Avarekalu uppittu
Avarekalu uppittu is the Kannada name for rava upma prepared with hyacinth beans (Field beans in English, Mochai in Tamil ). Its a healthy breakfast and dinner recipe of Karnataka. Avarekalu, a kind of bean is available all over Karnataka during winter season from December to February. We call it as mocha kottai in Tamil. As it is healthy and a good source of protein, people try to consume more avarekalu by adding them in upma / uppittu, akki roti, sambar/ saaru , palya/ poriyal etc. Every year during this time, I try varieties of avarekalu recipes learning from my school moms friends. Recently I went to the most popular avarekalu mela (food festival) in VV puram. It was so good to see varieties of sweets, snacks, breakfast, dinner and lunch recipes with avarekalu. After eating there, I was tempted to try some of them at home. As a first step, I tried this easy and quick avarekalu uppittu recipe prepared with rava / semolina, field beans and onion. It came out so soft and yummy just like the hotel ones. I must thank my friends Tara and Megha for sharing some important points like roasting rava in oil, rava water ratio and tips to make the best avarekalu uppittu. I am very happy with the results. This recipe will be helpful for beginners too. I used coarse Bombay rava. For healthy option, you can use bansi rava or rice rawa (akki tari) too. Ok, lets see how to make avarekalu uppittu recipe with step by step pictures.

Check out my other interesting avarekalu recipes too !

Avarekalu uppittu recipe

Avarekalu uppittu / Avarekalu rava upma recipe


Avarekalu uppittu / Avarekalu rava upma recipe

Learn how to make Karnataka special avarekalu uppittu recipe with stepwise pictures.



Cuisine: Karnataka
Category: Breakfast
Serves: Serves 2 -3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Bombay rava / Coarse semolina - 1 cup
  • Cooked Avarekalu / Hyacinth beans - 1/2 cup
  • Big onion - 1
  • Green chilli - 2 ( use 4 for spicy uppittu)
  • Ginger - 1 inch piece (Finely chopped)
  • Curry leaves - Few
  • Coriander leaves - to garnish
  • Grated coconut - 2 tbsp
  • Ghee - 1 tbsp
  • Salt - as needed
  • Water - 3.5 cups
  • Lemon juice - few drops (optional)
To Temper
  • Cooking oil - 2 tbsp + 1 tbsp for roasting rava
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds – 1/2 tsp




  • Cashew nuts - few
  • HOW TO MAKE AVAREKALU UPPITTU
    1. Wash and pressure cook avarekalu in high flame for two whistles adding required water.
    2. Drain the excess water and keep the cooked avarekalu ready.
    3. Heat 1 tbsp oil in a kadai. Roast the rava in medium flame for 4 to 5 minutes patiently.
    4. Transfer to a plate. Again heat the kadai with 2 tbsp oil.
    5. Splutter mustard, urad, chana dal and cumin seeds. Add cashews and roast till slightly golden.
    6. Add finely chopped onion, green chilli, ginger and curry leaves. Saute till transparent.
    7. Then add the cooked avarekalu without any water. Mix well.
    8. Lastly add the roasted rava and mix well. Add the required salt, mix it. Switch off the flame.
    9. In a bowl, take the required water and boil till it roll boils.
    10. Add this water carefully to the rava mixture. Mix gently without making any lumps.
    11. After the rava is mixed well with water, switch on the flame. Add grated coconut, coriander leaves and mix well.
    12. Cover cook in low flame till its done. Lastly add 1 tbsp ghee and switch off the flame.
    13. Mix and serve hot with coconut chutney. Enjoy !

    METHOD - STEP BY STEP PICTURES
    • Wash and pressure cook avarekalu in high flame for 2 whistles. Do not over cook it. Remove and drain the excess water. Set aside. Chop onion, green chilli, ginger, coriander leaves and keep it ready.

    • Heat 1 tbsp oil in a kadai. Roast rava in medium flame for 4 to 5 minutes without changing its color. Transfer to a plate.
    • avarekalu uppittu
    • Heat 2 tbsp oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, cashews and cumin seeds. Saute onion, green chilli, curry leaves. Saute till onion becomes transparent.
    • avarekalu uppittu
    • Now add the cooked avarekalu and saute for a minute. Add the required salt and roasted rava. Mix well.
    • avarekalu uppittu
    • Boil 3.5 cups water in a bowl and add the water to the rava carefully. It splashes. Keep the flame low and mix without any lumps. Rava absorbs all the water and becomes thick.  ( My friends suggested me to make this upma mushy and soft . So we are adding more water. If you want it fluffy and separate, add 2.5 cups of water).
    • avarekalu uppittu
    • Now add the finely chopped coriander leaves, grated coconut and mix well. Cover and cook in low to medium flame for 5 minutes. Open the lid and mix well once in the middle.
    • Switch off the flame and add 1 tbsp ghee at the end. If you like, you can add few drops of lemon juice too. It looks mushy when hot. But it becomes fluffy and separate as it cools down. 
    • avarekalu uppittu
      Enjoy hot serving with coconut chutney !

    Note

    • You can skip onion and make it for no onion no garlic version.
    • Adjust the quantity of green chillies based on your taste.
    • You can use bansi rava instead of Bombay rava. Some people also make it with chiroti rava / fine rava.
    • Addition of coriander leaves and grated coconut gives a nice flavor and taste to upma. You can add it in the water instead of adding at the end.

    Try this yummy, healthy avarekalu uppittu and enjoy !
    Avarekalu uppittu recipe

    Continue Reading...


    January 10, 2019

    Vazhaipoo Cutlet Recipe – Banana Flower Cutlet Recipe – Vazhaipoo Recipes

    vazhaipoo cutlet recipe
    Vazhaipoo cutlet is an interesting deep fried snack prepared using vazhaipoo (banana flower in English) and cooked potato as the base ingredients. Recently I got a big banana flower from Salem. As usual I prepared Vazhaipoo usili and vazhaipoo dosa. Still I had a cup of leftover banana flower. So I tried this Vazhaipoo cutlet recipe for the first time. It came out so well with a soft interior and crispy exterior. No one could find out this cutlet is prepared with vazhaipoo. Even kids would love it. In this recipe, I have ground the cooked banana flower to a paste and added it with mashed, boiled potato. So the taste of vazhaipoo won’t be dominant. Anyone would love to eat it.  Raksha relished it with tomato ketchup. Friends, do try this vazhaipoo cutlet recipe for a change and enjoy. Ok, here you see banana flower cutlet recipe with step by step pictures.

    If you are interested see my post on how to clean banana flower.

    Check out my vegetable cutlet recipe, Paneer cutlet recipe, Mc Donald's style veg burger

    Also check out my other vazhaipoo recipes below

    Vazhaipoo kuzhambu

    Vazhaipoo usili

    Vazhaipoo poriyal

    Vazhaipoo kootu

    Vazhaipoo vadai

    Vazhaipoo dosa

    Vazhaipoo kola urundai

    vazhaipoo cutlet

    Vazhaipoo cutlet recipe / Banana flower cutlet


    Vazhaipoo cutlet recipe / Banana flower cutlet

    Vazhaipoo cutlet recipe / Banana flower cutlet recipe - An interesting, healthy snack recipe.



    Cuisine: South Indian
    Category: Snacks
    Serves: 8
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Vazhaipoo / Banana flower - 1.5 cups
    • Boiled potato - 2 (Big)
    • Big onion - 1 (finely chopped)
    • Crushed Fennel seeds - 1/2 tsp
    • Ginger garlic paste - 1/2 tsp
    • Red chilli powder - 1/2 to 1 tsp (adjust based on taste)
    • Garam masala powder - 1/2 tsp
    • Maida / all purpose flour OR rice flour - 2 tbsp (for binding)
    • Coriander leaves - finely chopped (to garnish)
    • Salt & water - as needed

    • Corn flour - 2 tbsp
    • Water - to make paste.
    • Bread crumbs - to coat the cutlet
    • Cooking oil – to shallow fry cutlets
    HOW TO MAKE VAZHAIPOO CUTLET
    1. Wash and clean vazhaipoo. Cook in required water till soft.
    2. Drain the water and grind to smooth paste adding little water.
    3. Cook and peel the skin of potato. Mash it well.
    4. Heat oil in a kadai. Add crushed fennel seeds, chopped big onion and saute well.
    5. Add ginger garlic paste and saute till raw smell goes off. Then add ground vazhaipoo paste.
    6. Saute till water content is removed. Then add mashed potato, red chilli powder, salt and garam masala powder.
    7. Mix well and cook till it becomes a whole mass.
    8. If the mixture is too wet and watery, add maida for binding. Garnish with coriander leaves.
    9. Remove and let it cool. Make a thick paste of corn flour for dipping the cutlet.
    10. Make round or heart shaped cutlet. Dip the cutlet in corn flour paste.
    11. Coat in bread crumbs. Shallow fry both the sides in a kadai. Drain in a tissue paper.
    12. Serve with tomato ketchup.
    METHOD - STEP BY STEP PICTURES
    • Pressure cook potato in required water. Peel the skin, mash well and set aside. Wash and clean the vazhaipoo florets by removing the black stamen (kalan). Chop roughly and cook in required water till soft. Drain the water and set aside. To make homemade bread crumbs, just grind the corners (brown part) of bread to a fine powder. Keep in a plate.
    • vazhaipoo cutlet recipe  vazhaipoo cutlet recipe

      • Grind the cooked vazhaipoo to a smooth paste adding little water (For variations, you can skip cooking and grind it raw). Heat oil in a kadai. Add crushed fennel seeds. Add finely chopped onion and saute till transparent.
      • vazhaipoo cutlet recipe
      • Add ginger garlic paste and saute till raw smell disappears. Add the ground vazhaipoo paste. Saute till its water content is absorbed.
        • vazhaipoo cutlet recipe
      • Add turmeric powder, red chilli powder, garam masala powder, salt and mashed potato. Mix well in low flame. Keep mixing till everything comes together like a dough. If there is wetness in the mixture, add some maida or rice flour to make a dough. Lastly add coriander leaves, mix well. Switch off the flame and let it cool down.
        • vazhaipoo cutlet recipe
        vazhaipoo cutlet recipe
      • In the mean time take corn flour in a bowl. Add some water and make a thick paste. Take bread crumbs in a plate.
      • vazhaipoo cutlet recipe
      • Now take the cooled cutlet mixture. Make round or heart shapes as you like. Dip one cutlet in corn flour paste. Immediately coat in bread crumbs. Arrange in a plate. Follow the same for remaining cutlets too.

      • Heat oil in a kadai to shallow fry the cutlets. Arrange 4 to 5 cutlets per batch. Cook in low flame till golden brown on one side. Flip the cutlet and cook the other side too. Remove in a tissue paper to drain the excess oil. Serve warm with tomato ketchup.Enjoy ! vazhaipoo cutlet recipe

      Note

      • Adjust the quantity of chilli powder as per the taste.
      • For variations, you can also add mashed vegetables along with potato.
      • Addition of maida or rice flour helps for binding cutlet dough.
      • You can dip in corn flour paste and bread crumbs twice to make super crispy exterior.
      • If you are conscious about oil, you can just cook the cutlet in a dosa pan with little oil.

      Try this interesting, healthy vazhaipoo cutlet recipe and enjoy !
      Banana flower cutlet
      Continue Reading...


      January 7, 2019

      Mushroom Biryani Recipe Without Coconut Milk - Kalan Biryani Recipe

        Mushroom biryani recipe

      This mushroom biryani recipe ( kalan biryani in Tamil) is an interesting, easy South Indian biryani recipe I learnt from my neighbor who is from Madurai, Tamil nadu. It is an easy and flavorful biryani recipe without coconut milk.  I prepared it with basmati rice (loose basmati rice from Reliance fresh). You can use jeeraga samba rice or normal rice too. I have tried many biryani varieties like Dindigul thalappakatti biryani, Coimbatore Angannan biryani, Pakistani biryani and Thala ajith biryani with mushroom replacing chicken and mutton. Recent days I have been trying varieties of mushroom recipes at home. Last weekend I tried this kalan biryani using a pressure cooker easily. This is my neighbor’s family recipe. When she shared it with me, I became so happy and tried it confidently. As expected, it came out so good. I loved the flavor of mushroom and freshly ground masala in this biryani. I did not make any side dish. I just served it with onion raitha. If you like, you can make brinjal masala gravy or plain salna as side dish for mushroom biryani.  Everyone liked it very much. You can make this healthy mushroom biryani for lunch box as it takes less preparation time. Lets see how to make mushroom biryani recipe / kalan biryani with step by step pictures.

      Check out my Pakistani style biryani with mushroom, Dindigul thalappakatti biryani, Kovai angannan biryani, Thala Ajith biryani, mushroom peas pulao

      Mushroom biryani recipe

      Mushroom biryani recipe - Kalan biryani


      Mushroom biryani recipe - Kalan biryani Mushroom biryani recipe - Tamil nadu style kalan biryani

      Cuisine: South Indian
      Category: Mushroom recipes
      Serves: Serves 3
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes



      INGREDIENTS
      1 cup = 250ml
      • Cooking oil - 3 tbsp
      • Cinnamon - 1 inch
      • Cloves - 2
      • Cardamom - 1
      • Black stone flower / Kalpasi - 1
      • Bayleaf - 1
      • Big onion - 1
      • Ripe tomato - 1
      • Indian button mushroom - 10
      • Turmeric powder - 1/4 tsp
      • Biryani masala powder - 1/2 tsp
      • Basmati rice - 1 cup (soaked for 15 minutes)
      • Salt - as needed
      • Water - 1.5 cups
      To grind masala
      • Small onion / shallits OR big onion - 7 nos /1 no.
      • Green chilli - 2
      • Ginger - 1 inch piece
      • Garlic - 5 cloves
      • Mint leaves / Pudina leaves - a fistful
      • Coriander leaves a- fistful
      HOW TO MAKE MUSHROOM BIRYANI - METHOD
      • Wash and clean mushroom. Slice it and keep aside. Wash and soak basmati rice for 15 minutes. Wash and chop onion, tomato. Grind all the ingredients given under “to grind” to a smooth paste. Set aside.

      • Mushroom biryani recipe
        Mushroom biryani recipe
      • Heat oil in a pressure cooker base. Saute cinnamon, cloves, cardamom, bayleaf, black stone flower. Add onion, saute till transparent.
      • Add the ground masala paste and saute in low flame till raw smell goes off. Add chopped tomato and saute till mushy.
      • Add sliced mushroom and saute till it shrinks. Add salt, turmeric powder, biryani masala powder or garam masala powder.
      • Mushroom biryani recipe
        Mushroom biryani recipe
      • Mix well and add soaked rice along with water. Mix gently. Close the pressure cooker and keep the flame high. Let the steam comes off. Then put the weight valve and reduce the flame completely. Cook for one whistle. It takes 8 to 10 minutes.
      • Mushroom biryani recipe
      • Switch off the flame and let it rest till steam releases completely. Open the cooker and fluff the rice gently with a fork. Serve hot with onion raita or brinjal gravy / salna as side dish.

      • Mushroom biryani recipe
        Enjoy !



      Note

      • Add more green chillies for spicy biryani.
      • For variations, you can replace green chillies with red chilli powder and dhania powder. In that case, you can add 1 tsp each.

      Try this yummy mushroom biryani recipe and enjoy !
      Kalan biryani
      Continue Reading...


      January 4, 2019

      Paal Poli Recipe – Milk Poli – Paal Poori Recipe

      Paal poli recipe
       Paal poli recipe also known as paal poori ( milk poli) is a traditional south Indian dessert recipe. This sweet is prepared with poori and sweetened milk. Poori can be prepared with maida / all purpose flour or chiroti rava. Similarly sweetened milk can be made by boiling and reducing the milk adding sugar or by adding condensed milk. Paal poli is usually served in Tamil brahmins wedding feast. They also make it for festivals like Tamil new year, avani avittam, bhogi and krishna jayanthi. I have tasted this in my friend’s house but she had dipped the maida poori in badam milk. I loved it very much and wanted to try at home. Finally I prepared it for this New year celebration and thought of starting my 2019 recipes with this delicious sweet. As this is my first attempt, I followed an authentic recipe from my cookbook collections. Sendhil loved it very much. I liked it too. Though the procedure seems to be lengthy, it can be prepared easily. Just make maida poori and dunk in sweetened, reduced milk. I served it by garnishing with lots of nuts and saffron for enhanced flavor and taste. Friends, do try this yummy paal poli recipe for festivals and occasions at home. I am sure your family members would love it. Lets see how to make paal poli recipe with step by step pictures.

      Paal poli

      Paal poli recipe / Paal poori / Milk poli recipe


      Paal poli recipe / Paal poori / Milk poli recipe

      Traditional South Indian dessert recipe - Paal poli prepared using maida poori and sweetened milk.



      Cuisine: South Indian
      Category: Sweet
      Serves: 6 to 8
      Prep time: 15 Minutes
      Cook time: 10 Minutes
      Total time: 25 Minutes



      INGREDIENTS
      1 cup - 250ml
      • Maida / all purpose flour - 1/2 cup
      • Coarse Rava / Semolina / Sooji - 1/2 tbsp
      • Ghee - 1/2 tsp
      • Salt - a pinch
      • Water - as needed
      For sweetened milk
      • Milk - 1/2 liter ( 2 cups)
      • Sugar - 1/4 cup
      • Cardamom powder - 1/2 tsp
      • Edible camphor - a pinch (optional, I used it)
      • Chopped cashew nuts, badam, chironji - a handful
      • Saffron threads - few
      HOW TO MAKE PAAL POLI
      1. To make paal poli, take maida, rava, ghee and salt in a bowl. Mix well.
      2. Add water gradually and make a smooth, non-sticky, stiff dough.
      3. Let the dough rest for 15 minutes. Cover and keep it aside.
      4. In the mean time boil milk. Boil till its reduced slightly.
      5. Add sugar, cardamom powder and chopped nuts. Mix well and switch off the flame.
      6. After 15 minutes, take the dough. Knead well. Roll thick, small poori by dusting in maida.
      7. Heat oil in a kadai. Deep fry poori both the sides. Do not over fry like papad.
      8. Remove the poori, drain the oil and add to milk.
      PAAL POLI RECIPE - STEP BY STEP PICTURES

      • In a wide bowl, take maida, rava, salt and ghee. Mix well to spread ghee in the flour.

      • Add water gradually and make a smooth, non-sticky, tight dough. Knead for few minutes. Cover and rest for 15 minutes to 30 minutes.

      • In the mean time boil milk in a pan. When its quantity is reduced slightly, add sugar, chopped nuts and saffron. Boil till sugar melts and switch off the flame. Add a pinch of powdered edible camphor for nice flavor. Its optional though.
      •  

        • Take the dough and knead for a minute. Make lemon sized balls. Dust it with maida if needed. Roll into thick, small poori.

        • Heat oil to deep fry. Check oil temperature by dropping a pinch of dough. If it rises to the top immediately, its heated. Drop one poori and pat it gently. It will puff up and comes to top. Flip and cook the other side. Remove and drain the oil. You can fold into half moon shape if you wish.

          • Dunk the poori in milk and set aside to soak for 30 minutes. Serve warm or cold. Garnish with more nuts and saffron if you like. 

          Enjoy !

          Note

          • Adjust the quantity of sugar as per your taste.
          • Do not add more rava. It makes the poori hard.
          • Do not over fry the poori. It will become a papad.

          Try this yummy, delicious paal poori and enjoy.
          Continue Reading...


          December 30, 2018

          Avarekalu Usli Recipe – Avarekalu Sundal Recipe

          Avarekalu usli recipe
          Avarekalu usli or avarekalu sundal is a Karnataka special avarekalu recipe ( Hyacinth beans / field beans in Engligh, Mochai In Tamil, Lilva papdi in Hindi) that is served as an evening snack along with tea. Some people prefer to have this as a side dish for akki roti / ubbu roti, rice and chapathi. My school moms friends told its preparation procedure is similar to avarekalu palya. Its a very simple and healthy recipe with less ingredients and no grinding job. Just temper the cooked avarekalu with mustard, chilli, onion, garlic and garnish with lots of coconut. Based on the inputs from my friends, I tried it for the first time by watching an YouTube video by Mallamma ajji. This recipe is of Gubbi, Tumkur style. I made slight changes in the original recipe and tried it. Actually I found two versions of avarekalu usli recipe. One is a simple way which I have shown below and the other one is with ground coconut masala. As I tried for my lunch to serve as sundal, I chose this easy version. If you have cooked averakalu ready in hand, you can prepare this usli under 5 minutes. You can also make it directly in a pressure cooker using raw field beans. You can make it semi solid or dry in consistency by adjusting the water quantity. Friends try this easy, Tumkur style avarekalu usili recipe. You will love it. Its so easy and quick to make. We enjoyed it as a snack. Ok, lets see how to make Karnataka special avarekalu usli / avarekalu sundal recipe with step by step pictures.

          Do check out my interesting and easy avarekalu recipes like hitikida avarekalu saaru, avarekalu pulao, avarekalu sagu, avarekalu mixture, avarekalu huli, avarekalu soppu palya.

          Avarekalu sundal


          Avarekalu Usli / Avarekalu Sundal Recipe


          Avarekalu Usili / Avarekalu Sundai Recipe

          Avarekalu usli recipe for evening snacks. It can also be served as side dish for rice, chapathi and akki roti.



          Cuisine: Karnataka
          Category: avarekalu recipes
          Serves: Serves 2
          Prep time: 10 Minutes
          Cook time: 10 Minutes
          Total time: 20 Minutes



          INGREDIENTS
          1 cup- 250ml
          • Avarekalu / Hyacinth beans / Lilva papdi - 1.5 cups
          • Big onion - 1 no (finely chopped)
          • Green chilli - 2
          • Crushed Garlic cloves - 6
          • Crushed Ginger - 1/2 inch piece
          • Roasted cumin powder - 1 tsp
          • Roasted methi seeds powder - 1/4 tsp OR Cumin seeds - 1 tsp, Methi seeds - 1/4 tsp
          • Hing / Asafetida – 1/4 tsp
          • Grated coconut – 1/4 cup
          • Coriander leaves - to garnish
          To temper
          • Cooking oil - 2 tbsp
          • Mustard seeds - 1/2 tsp
          • Curry leaves - Few
          METHOD
          1. Wash and keep the avarekalu. Finely chop onion, slit green chilli and coriander leaves.
          2. Heat oil in a pressure cooker base. Splutter mustard, curry leaves, green chilli, onion, crushed ginger and garlic.
          3. Saute till transparent. Add salt, hing and avarekalu. Saute for a minute.
          4. Add 1 cup of water and pressure cook for 2 whistles in low flame.
          5. Open the cooker and add grated coconut, coriander leaves. Mix well.
          6. Add water if needed. Give one boil.
          7. Dry roast cumin seeds and methi seeds. Powder it.
          8. Add the powder to the boiling avarekalu usili. Mix well and switch off the flame.
          9. You can make it semi solid in consistency or dry as you like.
          10. Serve as evening snack or along with ubbu roti / akki roti and rice.  
          METHOD - STEP BY STEP PICTURES
          • Wash and keep the avarekalu ready. You don’t need to peel the skin of avarekalu. You can use it as whole ones. ( I used cooked avarekalu. So I just tempered all the ingredients in a kadai and made this usili. If you are using raw, uncooked avarekalu follow the procedure given below. So the step by step pictures vary from the instructions). Chop onion, slit green chilli, grate coconut and chop coriander leaves. Keep it ready.

          • In a pressure cooker base heat oil and splutter mustard seeds, curry leaves. Add slit green chilli and finely chopped onion. Saute till onion becomes transparent.

          • Avarekalu usli
          • Add crushed ginger and garlic cloves. Saute for a minute. Add avarekalu, hing and saute in oil for 2 minutes.

          • Lastly add required salt and 1 cup of water. Keep the flame high. After the steam starts to come out, put the weight valve and lower the flame. Pressure cook for 2 whistles in low flame.

          • Open the cooker lid after the steam is released. Add grated coconut and chopped coriander leaves. Mix well and check for water content. If the usili is too dry, add 1/2 cup of water else give one boil. Let it be semi solid in consistency because it will become thick and dry once it cools down.
          • Avarekalu usli
          • Dry roast methi seeds and cumin seeds in low flame till methi becomes golden in color. Grind to make a fine powder. Add this powder to the avarekalu usili, mix well and switch off the flame. I made it slightly dry to serve as sundal.

          • Enjoy with akki roti/ ubbu roti, rice or as a snack along with tea ! 

          Note

          • For variations, you can grind green chilli, ginger and garlic and make it as a paste. Add along with onion and saute it.
          • To make this as a gravy, grind green chilli, coconut, coriander leaves and cumin seeds. Make a paste and add to the avarekalu, pressure cook.  You can serve it with chapathi and akki roti.
          • Adjust the quantity of green chilli as per your taste.
          Try this easy, interesting avarekalu usili recipe and enjoy a healthy snack.
          Avarekalu usli recipe


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