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Showing posts with label LUNCH RECIPES. Show all posts
Showing posts with label LUNCH RECIPES. Show all posts

June 17, 2015

South Indian Lunch Menu Recipes For Amavasya -No Onion No Garlic Lunch Menu

No onion No garlic lunch menu
I have been thinking to share our amavasai vazha ilai saapadu for years.But somehow I couldn’t do it.Yesterday I made this South Indian style No onion No garlic thali for No moon day/Amavasya.Every month on No moon day my FIL used to do “Tharpanam” by keeping all these dishes in banana leaf.So we make Vadai and payasam along with Rice,Sambar,Kootu or curry,Pachadi,Paruppu,Rasam,Appalam and Pickle.Vada and Payasam/Kheer are optional.Some people make it every month.Vaikasi and Aadi amavasai are very special to us for which Vadai and payasam are compulsory.Yesterday I prepared all these dishes especially for this post.I love cooking this Amavasai lunch menu as it is very easy to prepare with less chopping and grinding works. It takes just 45 minutes to make this platter if you don’t prepare Payasam and vada.I have shared the method of preparation and recipes with links.Please click them to view the particular recipe.I have also shared more ideas for cooking a no onion no garlic lunch menu.Hope this post would help the South Indian beginners who want to cook a No onion No garlic food for their lunch.Please check out my Tamil nadu lunch menu ideas – 1 , Lunch menu ideas – 2  and a complete South Indian thali for guest with a detailed serving procedure if interested !

As I told in my South Indian full meals post,I will share a North Indian Thali very soon.Stay tuned !!

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May 20, 2015

South Indian Full Meals-Lunch Menu For Guests-Thalai Vazhai Ilai Virundhu

South indian meals

Last week I made this full meals for my guests.Its been years since I posted a South Indian full meal lunch menu here.So i thought of sharing this yummy platter with you all.After Onam Sadya, I din’t get any chance to make an elaborate lunch menu and serve in Thalai Vazha Ilai/Banana leaf.Generally South Indians especially Tamil people make this kind of lunch menu for marriage feast,guests,newly wedded couple/Maapilai virundhu or for festivals and occasions.According to Tamil people,serving food in Thalai Vazhai ilai is considered to be the way of showing love and respect towards our guests.Not just that,there is a traditional serving order that has to be maintained while keeping the dishes in banana leaf.In Tirunelveli,our people give more importance to the serving order.Before i served this platter,i called my mom and asked her about the serving order but still I got confused on where to keep the pickle and kept it wrong I think. So I asked my mom again and wrote this post with corrections. There may be slight variations from the write up and picture.So please don’t get confused. I have divided this post into sections for easier understanding. Hope it would help beginners especially newly wedded girls who are new to cooking.In the above platter,u can find (from left)Salt,Poriyal/Curry,Kootu,Thayir pachadi,Pickle,Rasam,Payasam,Curd,Banana,Vada,Rice,Dal,Sambar and Appalam.I have shared all these points based on my own understanding and cooking style.Pardon me for mistakes :)

Check out my other state and some more Tamil nadu lunch recipes here

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March 22, 2015

Ugadi Lunch Menu-Karnataka Style

Karnataka lunch menu
Friends,this week i have shared a lunch menu instead of Sunday biryani recipe.Sorry for disappointing u all.Yesterday i made this simple yet delicious lunch menu for Ugadi celebration.So i thought of sharing that platter here.Its been my long time wish to post a Karnataka style lunch menu in my blog.So I took Ugadi festival as an opportunity and made a simple lunch menu.After i prepared Holige successfully,i asked my friends to suggest me an easy lunch menu idea for Ugadi festival.Based on their suggestions,i made Obbattu,Obbattu saaru,Mavinakayi chitranna,Mysore Bonda,Beans palya,Shavige payasa,dal,plain rice and the most popular Kosambari recipe.Also Megha suggested me a very easy recipe for Obbattu saaru.As i had made Obbattu in the previous day,making this menu was easy for me.In this post,i have shared the recipes of Kosambari( using moong dal ) and beans palya.I have made a separate post for Obbattu saaru and Mavinakayi chitranna .Now lets see this yummy Karnataka lunch menu recipes for Ugadi festival.
Check out my other lunch menu posts here Happy
 Ugadi lunch menu

Ugadi Lunch Menu


Ugadi Lunch Menu Ugadi Lunch Menu Recipes-Karnataka style
Cuisine: Indian
Category: Lunch menu
Serves: Serves2
Prep time: 30 Minutes
Cook time: 1 Hour
Total time: 1H30M


INGREDIENTS
Kosambari recipe
  • Yellow moong dal - 2 tbsp
  • Carrot - 1 no small
  • Green chilli - 1 no
  • Cucumber- a small piece
  • Coriander leaves - 2 tbsp
  • Grated coconut - 3 tbsp
  • Salt - as needed
To temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Curry leaves - few
  • hing/asafetida - a pinch ( optional)
Beans palya recipe
  • Beans - 20 nos
  • Grated coconut - 1/4 cup
  • Green chillies - 2 -3 nos
  • Salt & water - as needed
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves – few
Click these links for other recipes
METHOD

  • I assumed that u have made obbattu/Holige the previous day and shared the procedure of making other dishes below.
  • To make this menu,pressure cook one cup of rice along with moong dal in a small closed container.Soak tamarind in water for 20 minutes.Wash and soak urad dal for mysore bonda for 45 minutes in enough water. Pressure cooking rice and dal will be done in 15 minutes.
  • In another burner,boil the vermicelli and let it cook.In the mean time,wash and peel the skin of raw mango.Grate it and finely chop the green chillies.Heat a pan and do the tempering,add green chillies and grated mango.Saute well adding salt and turmeric powder.Mix well till mangoes get cooked.Lastly add the grated coconut,saute for a minute and switch off the flame.After the pressure is released,spread the rice in a plate and let it cool.Add this maavinakayi paste and mix well adding sesame oil.Adjust salt and garnish with coriander leaves. Please refer my mavinakayi chitranna recipe post for another method.
  • Now vermicelli will be cooked well,add milk,sugar and roasted nuts and remove from the flame.Set aside.
  • To make kosambari,first wash the moong dal,drain the water and soak it for 30 minutes in enough water.After 30 minutes,drain all the water completely and add grated coconut,grated carrot,finely chopped cucumber,green chillies and coriander leaves.Mix well.Add salt just before serving otherwise this mixture will leave more water while serving.So add salt only before serving.Lastly do the tempering and Kosambari is ready.
  • For beans palya,wash and chop the beans into small circles.Heat oil in a kadai and temper mustard seeds,urad dal and curry leaves.Add finely chopped green chillies and beans.Add the required salt and saute well for few minutes.Sprinkle some water and cover cook the beans till its done.Mix it once or twice in the middle.Add the grated coconut in the end,give a stir and switch off the flame.Beans palya is ready.
  • Lastly u can do the obbattu saaru by using the reserved holige pooran dal water.Please check the link for obbattu saaru recipe above.By now,urad dal would have been soaked well.Grind the batter and make bonda.Serve saaru and bonda really hot to enjoy its best taste.So I made it at the end.
You can finish the entire process within an hour if u plan it right.Serve everything hot and enjoy !

Try this easy yet yummy lunch menu and enjoy Habbada Oota on this auspicious day !

 Ugadi lunch menu
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February 22, 2015

Bitter Gourd Biryani Recipe-Pavakkai Sadam-Sunday Lunch Recipes-7

Bitter gourd biryani recipe
Bitter gourd biryani/Pavakkai masala rice -Yeah,u heard it rightWinking.Its an easy,yummy biryani recipe using bitter gourd.If you love bitter gourd like me,u must try this rice.It tastes super flavorful with mild bitter taste.When i was looking for this week’s Sunday Biryani Recipes,my MIL suggested me to try this biryani by reading this recipe from a Tamil Magazine.Initially i was hesitant to try this worrying about its bitter taste but she also told suggested me a method to remove its bitterness.So i tried it confidently & the result was unbelievably great with a very mild bitter taste only in pavakkai pieces and not in rice at all.Raksha took two servings of this rice without knowing it had pavakkai.U can make it very easily in busy morning hours as it has no grinding job and pack it for your lunch box too.But soak the bitter gourd pieces in curd+salt mixture and refrigerate it overnight so that u can prepare this biryani instantly in the morning.You can also use vinegar as suggested in the original recipe.But squeeze n rinse the bg thoroughly to remove vinegar smell.Bachelors & working women can try this biryani if u love bitter gourd recipes.Try n share your feedack with me.Lets see how to make this yummy bitter gourd biryani.
Pavakkai rice recipe

Bitter gourd biryani recipe


Bitter gourd biryani recipe Bitter gourd biryani/Pavakkai Masala rice- Easy n delicious rice variety
Cuisine: Indian
Category: Lunch
Serves: Serves 2
Prep time: 30 Minutes
Cook time: 15 Minutes
Total time: 45 Minutes


INGREDIENTS

  • Basmati rice - 1 cup
  • Milk - 1 cup
  • Water - 0.75 cups
  • Salt - as needed
  • Oil - 1 drop
To soak for 30 minutes ( helps to remove bitterness)
  • Bittergourd – 1 no ( medium size)
  • Sour curd – 1/2 cup
  • Salt – little(u can use vinegar in place of curd)
  • To saute
  • Cooking oil - 1.5 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 3nos
  • Biryani leaf- 1 no
  • Kalpasi/Black stone flower - 1 no
  • Big onion - 1 no ( sliced)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp ( use more for extra spicy taste)
  • Mint & coriander leaves - a fistful
  • Ginger & Garlic paste - 1/2 tbsp ( Grind 2 inch ginger & 7 cloves garlic)
  • Ghee - 1/2 tbsp
  • Lemon juice – 2 tsp
METHOD

  • Wash and slice the bitter gourd pieces thinly.Remove the seeds if any OR If u like the crunchy taste of seeds,retain it.Take half cup of sour curd.Add some salt,mix well and soak bittergourd for 30 minutes.Similarly wash and soak the basmati rice in water for minimum 30 minutes.Chop the onions,coriander & mint leaves and set aside.
Pavakkai rice
  • After 30 minutes,squeeze the bitter gourd pieces very well using your hands and discard the curd mixture.Take the bitter gourd pieces alone in a plate.
Pavakkai rice
  • Heat oil in a pressure cooker base and put the cinnamon,cloves,biryani leaf,kalpasi. Add onions and saute for a minute and then add the ginger,garlic paste.
Pavakkai rice
  • Mix well for few seconds and add the mint+coriander leaves.Mix it.Now add the turmeric powder & red chilli powder,salt.Lastly add the squeezed bitter gourd pieces and saute well for a minute till it shrinks a bit.Add little more oil if needed.
Pavakkai sadam
  • Now add the soaked basmati rice without water.Add 1 cup of milk and 0.75 cups of water.Add 1/2 tbsp of ghee & 2 tsp of lemon juice in water.Check for salt & spiciness.Pressure cook in low flame till one whistle..It takes 8-10 minutes.Remove & fluff with a fork after the steam is released.Serve it hot with onion raita.
Pavakkai sadam

Enjoy !


Note

  • Add more chilli powder if u want extra spicy taste.The quantity i have mentioned here would be just right.
  • U can also add 1/2 tsp of biryani masala powder or garam masala powder for more spicy flavor.
  • I have used milk + Water.U can also use coconut milk for more richness.
  • Do not skip mint & coriander leaves as they lend a spl fragrance.
  • I din’t use biryani leaf here
  • I used freshly ground ginger,garlic paste.U can use store bought too.
  • Soak basmati rice for minimum 30 minutes to get lengthy rice after cooking.


Try this unique and healthy bitter gourd biryani.It tastes yum with simple onion raita !
Pavakkai sadam

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February 8, 2015

Kerala Veg Biryani Recipe-Malabar Biryani-Sunday Lunch Recipes 5

Vegetable Layered Biryani
Sorry friends.I was not able to post this recipe last Sunday as i travelled to Palani,Tamil nadu.It was an unexpected trip.So i am posting this yummy Kerala style Vegetable layered biryani recipe for this week’s Sunday Lunch Recipes series-5.Generally Kerala biryani @Malabar biryani is mostly done with chicken or mutton.But when i saw this kerala style veg biryani recipe in this & this blogs,i became very happy and bookmarked them immediately.I was expecting coconut in the recipe but to my surprise the recipe & making is very similar to Hyderabad DUM biryani sans saffron.I just combined both the blog recipes and it came out awesome.I was happy with this Veg DUM biryani recipe.Everyone loved its taste & flavor.If u don’t want to follow DUM method,u can make it simple by just sauting everything in cooker base as we do for our normal biryani.I had tried this in either ways.It tastes good.So try this biryani for your family,friends & relatives and take the credits!! Lets see how to make this Kerala Vegetable biryani recipe !
Kerala Vegetable Biryani recipe

Kerala vegetable biryani - Malabar style


Kerala vegetable biryani - Malabar style Malabar style vegetable biryani - Kerala recipe
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 60 Minutes
Cook time: 20 Minutes
Total time: 80 Minutes


INGREDIENTS

  • Basmati rice - 1 Cup (I used India gate)
  • Cloves – 3 nos
  • Cinnamon – 1 inch piece
  • Cardamom – 2 nos
  • Water – 1.75 cups
  • Ghee – 1 tsp
For Gravy
  • Ghee – 3 tbsp  (OR use oil + ghee in equal measure)
  • Bayleaf – 1 no
  • Kalpasi/Black stone flower – 2 nos
  • Big onion - 2 nos
  • Ginger & Garlic Paste – 2tsp
  • Green chilli paste – 1 tsp( grind 3-4 nos)
  • Tomato – 1 no ( finely chopped)
  • Garam masala powder or Biryani masala powder - 1/2 tbsp
  • Chilli powder/Pepper powder – 1/2 tsp ( optional)
  • Yogurt - 2 tbsp
  • Mixed vegetables - 1/2 cup ( 1 carrot,5 beans,handful of peas,1 big potato)
To  roast & garnish
  • Ghee- 1 tbsp
  • Big onion - 1 no
  • Cashews - few
Coriander & mint leaves – few
Lemon juice – as needed
METHOD

  • Wash and soak the basmati rice for 30 minutes to 1 hour.Cook the rice in a pot or kadai adding 1.75 cups of water by adding cinnamon,cardamom & cloves.Cover cook in medium flame till rice is cooked 3/4th.Remove the rice once all the water is absorbed by it.Spread it in a plate & fluff it with a fork.Set aside.
Kerala Veg Biryani
  • Wash and chop all the vegetables.
  • In a pressure cooker base,heat ghee,saute bayleaf and kalpasi.Add  the g&g paste & green chilli paste.Saute till raw smell emanates completely.Now add the onion slices.
Kerala Veg biryani
  • Now add the finely chopped tomato pieces.Saute till it turns mushy.Now add the garam masala or biryani masala powder.Mix well.Check for taste & add chilli powder or pepper powder if needed.Lastly add the vegetables,salt & curd.Mix well.Add little water(say 1/2 cup) & pressure cook in high flame for one whistle.( Do not over cook the veggies.One whistle in high flame would do)
Kerala vegetable biryani
  • After the steam is released,open the cooker & mix the masala.Make sure the masala is not too dry.If it looks dry,add 1/4 cup of water,give a boil & make it wet with moisture content.
  • Heat 1 tbsp of ghee in a kadai & roast onions & cashews till golden brown.Set aside.
Kerala Veg biryani
  • Now take a kadai or a pot with flat bottom.Spread one layer of rice & sprinkle few drops of lemon juice.Now spread a layer of cooked vegetable masala over the rice.Sprinkle some Finely chopped mint & coriander leaves.Again spread the rice,then masala & mint leaves.Repeat the same until all the rice & masala are over.Lastly add the fried onions & cashews.Cover the kadai with a suitable tight flat lid.
Vegetable Layered biryani
Kerala Vegetable biryani
  • For DUM : Heat a dosa pan in high flame for 3 minutes & after the pan is heated well,simmer the flame completely.Keep the biryani pot/Kadai.Boil water in a bowl and keep the boiled water above the biryani pot/kadai.Let it sit for 10 minutes in very low flame.If u feel,vapour comes out of the kadai,wrap the mouth of kadai/Pot with thermal foil before u put in dum.If u have a tight lid,then u don’t have to wrap the pan.After 10 minutes,remove the pan and fluff the rice with a fork.Serve hot with raita.

Vegetable Dum biryani
Enjoy !


Note

  • Adjust the quantity of spices as per ur taste.
  • U can also add saffron soaked milk while layering.
  • U can put the Dum using pressure cooker but keep the cooker directly over very low flame for 5-10 minutes.



Have this yummy Kerala Malabar Vegetable biryani recipe.I served it with onion Raita & made Gulab Jamun for dessert Drooling.
Kerala Malabar biryani recipe

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January 25, 2015

Chettinad Baby Potato Biryani Recipe-Sunday Lunch Recipes-4


Baby potato biryani
Actually i wanted to try some Chettinad biryani recipe for Sunday's lunch recipes & browsed for Anjappar Hotel style biryani to try with vegetables.But ended up making this chettinad baby potato/Kutti Urulai kilangu(in Tamil) biryani recipe.This is the first time i made a biryani using baby potatoes.I referred Jeyashri’s blog for the recipe but modified it slightly to suit our taste buds.I am very happy & completely satisfied with its flavor & taste.Now i can confidently try this recipe for my guests too.Lets see how to make this yummy potato biryani recipe in my Sunday Special Lunch Recipes Series-4.
Small potato biryani

Baby Potato Biryani Recipe


Baby Potato Biryani Recipe Baby Potato Biryani Recipe - Chettinad style
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 60 Minutes
Cook time: 15 Minutes
Total time: 75 Minutes


INGREDIENTS

  • Basmati rice - 1 cup ( I used India Gate)
  • Water - 1.5 cups(I used 1.75 cups )
  • Salt - as needed
To grind & Marinate
  • Boiled & Peeled Baby potatoes/small potato - 15 nos
  • Cooking oil - 1 tsp
  • Big onion - 1no
  • Green chillies - 3 nos
  • Mint leaves - 1/4 cup
  • Curd/Yogurt - 1tbsp
  • Cashewnuts - 5 nos
  • Soambu/Fennel seeds - 1/2 tsp
  • Ginger - 1 inch piece
  • Garlic cloves - 5 nos
  • Cloves/Krambu - 2 nos
  • Cardamom - 2 nos
  • Kalpasi/Black stone flower/Kallu hoova - 4 nos( small)
To saute in oil
  • Cooking oil - 2tbsp
  • Ghee - 1 tbsp
  • Biryani leaf - 1 no
  • Cinnamon/Pattai - 1 no
  • Big onion - 1 no
  • Tomato - 1 no ( optional,i dint use)
  • Red chilli powder - 1/4 tsp
  • Coriander powder/Dhania powder - 1/4 tsp
  • Turmeric powder - 1/4 tsp
METHOD

  • Wash the rice well & drain the water.Add 1.75 cups of water to it & soak the rice for 1 hour.
  • In the mean time,wash & pressure cook the baby potatoes in high flame for 3 whistles.Peel the skin and set aside.
  • Heat a kadai with 1 tsp of oil and saute the big onion slices.Remove & take this in a mixie jar.Add green chillies and other ingredients given under “ To grind & marinate” & grind everything to a smooth paste adding enough water.
Potato biryani-1
  • Take the peeled potatoes & add the ground paste to it.Prick the potatoes with a fork & mix well.Let it marinate for 20 minutes.
Potato biryani-2
  • Heat oil + ghee in a pressure cooker base and saute the biryani leaf & cinnamon.Then add the onion slices.Saute well till it turns transparent.Then add the finely chopped tomatoes if using.Saute well till mushy.Now add the marinated potatoes along with masala.Add chilli powder,dhania pwd & turmeric pwd.Saute well till raw smell goes off.
Potato biryani-3
  • Now add the soaked rice along with water & required salt.Mix well & cover cook in low flame for one whistle.It takes 10-12 minutes.Remove the lid after the steam is released.Fluff it with a fork.
Potato biryani-4

Enjoy !
Note

  • If u don’t have small potatoes in hand,use big potatoes but cook it & chop them into bite sized pieces before marination.
  • You can also add the combination of coriander & mint leaves in equal ratio while grinding.
  • Skip adding kal pasi if u don’t have in hand.But please use it if u have because it gives a great smell to the biryani.
  • You can also sprinkle some lemon juice at the end before closing the cooker.Its optional.


Try this Chettinad baby potato biryani for this weekend ! I served with homemade potato chips.It was yummy to tummy Drooling
Small-potato-biryani
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January 18, 2015

Veg Fried Rice Recipe In Rice Cooker(Indian)-Sunday Lunch Recipes-3


I am glad i have successfully reached the 3rd post in my Sunday lunch Recipes SeriesHappy.I have been sharing biryani,pulao & other rice varieties that i make in weekends.This week,i have blogged my vegetable fried rice recipe in Indian style using electric rice cooker.I know most of u make veg biryani & veg pulao in rice cooker.But making a fried rice in rice cooker may be new to some of u.Not just this,the method i have shared here may also be new & it is somehow different from our usual fried rice recipe.A very big thanks to my dear friend Shalini for teaching me this easy,hassle free,wonderful ,Indian style fried rice recipe.Whenever i go out for shopping in weekends with my family,i make this rice recipe along with curd rice.It stays warm & as soon as we reach home,i just saute the required amount in ghee & serve it hot hot.As we love to have fried rice with tomato sauce as side dish,i don’t make any specifically.But my friend suggested peas butter masala & paneer butter masala as the best side dish for fried rice.So make it as per your choice.Ok,Lets see how to make fried rice recipe in electric rice cooker.
Check out my tomato rice recipe using rice cooker & Chinese veg fried rice recipe


Veg fried rice recipe in rice cooker


Veg fried rice recipe in rice cooker Indian style Vegetable fried rice recipe using Rice cooker
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 60 Minutes
Cook time: 20 Minutes
Total time: 80 Minutes


INGREDIENTS
To cook in rice cooker
  • Basmati rice - 1 cup
  • Water - 2.25 cups
  • Lemon juice - 1/4 tsp
  • Oil - 1 tsp
  • Finely chopped vegetables - 1/2 cup ( 1 carrot,5 beans,1 potato,green peas)
  • Salt - as needed
To saute in oil
  • Cooking oil - 2 tbsp
  • Shredded cabbage - 1/4 cup
  • Capsicum - a small piece
  • Spring onion - 2 sprigs
  • Big onion - 1 no (optional)
  • Garlic cloves - 5 nos ( optional) 
  • White pepper powder - 1tsp ( add more for spicy taste)

  • Ghee - 1 tsp ( for one person)
  • spring onions – to garnish
METHOD

  • Wash the rice twice & drain the water.Soak it adding 2.25 cups of water,lemon juice & oil for 1 hour.Rice will be soaked well.In the mean time,finely chop the vegetables,onion,capsicum & spring onion.Keep it ready.

  • Switch on the rice cooker,keep in cooking mode & allow it to heat for sometime. As soon as the plate is heated,add the soaked rice along with water,finely chopped carrot,beans & potato.Add the required salt,mix well & cover the rice cooker.Let the rice cook well.Open it once in the middle & fluff it with a fork.Once its cooked,rice cooker will switch to Keep Warm mode automatically.
Veg fried rice-1

  • Finely chop the cabbage,onions,garlic cloves,bottom part of spring onion & capsicum. Heat oil in a kadai & saute them well adding little salt( remember we have added salt in rice) Add this to the cooked rice.Add pepper powder & keep it closed till use.Now the rice cooker will be in”Keep warm” mode.
Veg fried rice-2
Veg fried rice-3
  • Just before serving,heat ghee in a kadai and add the required amount of fried rice.Saute well in high flame for a minute,Keep tossing & serve hot immediately.Enjoy with any side dish or tomato sauce.
Veg fried rice-4


Note

  • I have not used soya sauce here.You can use it if  u need.
  • Adding onions & garlic is purely optional.My friend doesn’t add it.
  • Adding lemon juice in rice helps to give u white colored rice after cooking.But do not add more.
  • I don’t add ajinomotto as it is not good for health.



Try this easy veg fried rice recipe using rice cooker & enjoy ur weekend lunchHappy


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January 17, 2015

Hitikida Avarekalu Saaru Recipe / Hitikida Bele Saaru - Field Beans Gravy - Side dish for Ragi Mudde, Rice

Avarekalu saaru
Hitikida avarekalu saaru is an easy, yummy, flavorful gravy prepared using freshly peeled hyacinth beans. It is also known as hitikida avarekalu masala saaru or hitikida bele saaru in Kannada.  It is the best side dish for rice and ragi mudde. But people here love to have it with idli, dosa, akki roti, ragi roti and even with uppittu. Avarekalu is a winter season vegetable that is available all over Karnataka during december to february. I was waiting for Avarekalu season to start just to post this gravy recipe in my blog. Now the season is started and you can see avarekalu ( Flat beans/Hyacinth beans/Indian lilva beans in English, Mochakottai in Tamil, Surti papdi in Hindi) everywhere in Bangalore. My apartment residents buy in kgs almost everyday and add them in almost all the dishes like uppittu/upma, pulao, sagu/kurma and even sambar. Thanks a ton to my friend Megha for teaching me this wonderful Karnataka style hitikida avarekalu saaru recipe. Myself & Sendhil started liking Ragi Mudde only after having it with this gravy as side dish. Not only ragi mudde, this avarkalu saaru tastes great with rice, idli , dosa and chapathi too. Last year this time, I went to Megha’s house to learn making ragi mudde At that time, she gave me this gravy to taste with mudde. I loved it very much and noted down the recipe. She immediately packed some and told me to give Sendhil too. He liked it a lot. He also appreciated me that I have learnt 2 healthy and yummy authentic Karnataka dishes from my friend. I started making this gravy with ragi mudde regularly in weekends. I am yet to perfect ragi mudde recipe. I will try to post with a video soon after I get it right. This particular gravy tastes more like kurma/Saagu and this has no tamarind/Huli. Coconut masala & tomato makes the base for this gravy. It can be done very easily in one pot / pressure cooker and its one of the best side dish for Ragi mudde.  Scroll below to see how to make this yummy hitikida avarekalu saaru recipe with step by step pictures.


Avarekalu

hitikida Avarekalu saaru

Hitikida avarekalu saaru recipe


Hitikida avarekalu saaru recipe Hitikida avarekalu saaru recipe for rice !
Cuisine: Indian
Category: Gravies
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Avarekalu/Flat beans - 1 cup ( add more if you like)
  • Tomato - 1 no
  • Big onion - 1 no
  • Salt & water - as needed
To grind
  • Ripe tomato - 1 no (chopped)
  • Big onion -1 no ( chopped)
  • Ginger - 1 inch piece
  • Garlic cloves - 6 nos
  • Red chilli powder - 1 tsp
  • Dhania powder / coriander seeds powder - 1.25 tsp OR Karnataka sambar powder - 1.5 tsp  
  • Turmeric powder - 1/4 tsp
  • Coriander leaves - 1 tbsp ( l ( ess is enough)
  • Grated coconut - 2 tbsp
  • Cinnamon - 1 no
  • Clove - 1 no
  • Poppy seeds - 1/2 tsp (optional, dry roast it)
  • Water - as needed
To temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp (optional)
  • Curry leaves - few
METHOD
  • Remove the seeds ( avarekalu ) and soak it in water over night or for 4 hours. Peel the skin by pressing it between your thumb finger & fore finger. It will come off easily. After removing the skin, wash the seeds & set aside.This is called as Hitikida avarekalu (avare bele).
  • Grind all the ingredients given under ”To grind " to a smooth paste adding enough water. Remove in a bowl. ( You can use Karnataka sambar powder in place of red chilli powder and dhania powder).
  • Hitikida avarekalu saaru recipe
  • Heat oil in the kadai and splutter mustard seeds, cumin seeds. Now add chopped onions & tomatoes. Saute till tomato turns mushy ( this step is optional). Then add the hitikida avarekalu / chilkavare ( peeled seeds) and curry leaves, mix well.  Now add the ground masala paste. Saute till its raw smell leaves it. Add a cup of water. Cover & pressure cook it in low flame for one whistle. 
  • Hitikida avarekalu saaru recipe
  • Open the cooker after the steam is released completely. Mix well & allow it to boil for sometime if you feel there is excess water. Else remove in a bowl & garnish with coriander leaves. Serve with ragi mudde, rice, idli, dosa or roti.
  • Hitikida avarekalu saaru recipe


Enjoy !


Note

  • For variations, you can add avarekalu ( whole field beans) instead of squeezed field beans.
  • Adjust the quantity of red chilli powder / sambar powder as per your spice level.
  • You can use coriander leaves for garnish. But use less for grinding. Adding more may change the flavor.

Enjoy this hitikida bele saaru with ragi mudde.Tastes yum !!
side dish for ragi mudde



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