Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This recipe is one of my latest experiments using Hyacinth beans. I had heard that Avarekalu (Hyacinth Beans) Sambar will be very tasty, but never had a chance to taste it anytime! While checking avarakalu recipes, found this Sambar recipe in an old Kannada magazine. I had frozen avarekalu with me and tried this Sambar the same day! We tried it with both rice and roti, it tasted awesome. The next time I get avarekalu, I am going to prepare this yummy curry again :)

Here is the recipe of Avarekalu Sambar for you. It goes well with rice, roti as well as chapathi.

Preparation time: 30 minutes

Servings: 3 - 4

Ingredients:

Cooked Avarekalu (Hyacinth Beans) - 1 1/4 cup

Cooking oil - 5 tsp

Cinnamon - small piece

Dry red chillies - 2 (adjust according to spiciness)

Fenugreek (Methi) seeds - 1/4 tsp

Coriander seeds - 1 1/2 tsp

Cumin seeds - 1/2 tsp

Poppy seeds - 1 tsp

1 medium size onion

Garlic - 2 cloves

Grated coconut - 4 tbsp

Raw tamarind - 1 tbsp

Salt to taste

Jaggery - 1 1/2 tsp or to taste

Water - 2 to 2 1/2 cup

Method:

Cut the onion into 2 halves. Chop one halve into big pieces and chop the other halve finely.

Heat 1 tsp oil in a heavy bottom pan. Add cinnamon piece, red chillies, coriander seeds, cumin seeds and poppy seeds and roast them nicely. Switch off the flame and allow them to cool.

Roast the onion (big pieces) and garlic in 1 tsp oil for 3 - 4 minutes and switch off the flame.

Grind all the roasted ingredients along with grated coconut, 1/4th cup of cooked avarekalu and raw tamarind into fine paste.

Heat 3 tsp of oil in a heavy bottom pan. Add finely chopped onion and roast it for a minute. Then add Avarekalu (Hyacinth Beans) and roast them for 3 - 4 minutes.

Add the ground paste to the avarekalu mixture and saute them for 2 minutes or till the raw smell is gone.

To this, add 2 to 2 1/2 cup of water, according to the consistency you need. Add salt and jaggery for taste and boil it for 10 minutes.

Enjoy this delicious curry along with rice, roti or chapathi!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Last month, we had a great family get together here in Bangalore. My cousin was the host this time and I wanted to prepare some special sweet for all of them. Long back, one of my Andhra friends told me about 'Kaja', a famous sweet from her region. Just checked with my hubby and finalized on this sweet for the occasion!

There are 2 - 3 different varieties of Kaja which are famous in Andhra. I went with Kakinada Kaja this time which tastes bit similar to 'Saate' which we prepare in Karnataka. Kaja can be served as sweet as well as snacks!

Preparation time: 1 - 1 1/2 hour

Time required for the dough to set: 1 hour

Yield: approx. 45 pieces

Ingredients:

All purpose flour / Maida - 400 gm (plus little more for dusting)

Ghee - 3 to 4 tbsp

Pinch of salt

Water to prepare the dough - 150 ml approx.

Sugar - 400 gm

Cardamom powder - 1/4 tsp

Oil for deep frying

Method:

Mix all purpose flour and ghee in a mixing bowl. To this, add pinch of salt and sufficient water to prepare the dough.

Prepare a non sticky dough ball from the mixture. Dough should be slightly harder than regular roti / chapathi dough. Let it rest for at-least 1 hour before preparing Kaja.

In the meanwhile, mix sugar with little water and bring to boil. Once it reaches one string consistency, switch off the flame. Add the cardamom powder and close it with a lid.

Now, make a big ball from the dough and roll it into a big rectangle on a clean surface using a rolling pin. You can use generous amount for dry flour for dusting.

Roll it as thin as roti / chapathi and cut the edges.

Roll the chapathi tightly like a stick (as shown in the pick) and cut it into pieces of 1 1/2 cm each.

Flatten the cut pieces slightly using the rolling pin.

Bring the oil to medium heat on a heavy bottom pan. Deep fry the flattened pieces on low flame in batches. For me, it took around 15 minutes to deep fry each batch of Kaja.

Transfer the deep fried Kaja onto a tissue paper to absorb excess oil. Then, soak them in sugar syrup for 5 minutes.

Allow them to get dried after taking out from sugar syrup for 5 - 10 minutes.

Delicious Kaja is ready to serve now! Store them in an airtight container and can use up to a week.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

These days, we will get almost all the vegetables in all the seasons. When I see bottle gourd (Lauki, Halugumbala or Sorekayi) in supermarkets here in Bangalore, I always remember my mom growing this veggie in our backyard during my childhood days. Since this veggie can't be stored for long time, its use was limited only for few days. Somehow, I love to use this veggie for cooking and keep buying it frequently!

Last week, I had bottle gourd in my fridge and wanted to try some different recipe this time. Just checked with Mom and she told me the recipe of Palya. This yummy stir fry with the hint of spice and sweetness goes well with rice, roti and chapathi.

Preparation time: 30 - 35 minutes

Servings: 3 - 4

Ingredients:

Bottle gourd - half
Oil 4 - 5 tsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Asafoetida (hing) - a pinch
A big pinch of turmeric

Curry leaves - 1 strand
Sambar powder - 1 1/4 tsp
Amchur powder - 1/2 tsp or to taste
Sugar - 1 1/2 tsp or to taste
Salt to taste

Method:
Peel the bottle gourd and chop it finely.
Heat 4 - 5 tsp of oil in a heavy bottom pan. Add urad dal, mustard seeds, asafoetida and turmeric powder.
Once the mustard seeds start spluttering, add curry leaves and sambar powder and saute for a while.
Then, add the chopped bottle gourd and mix it nicely.
Add around 3 cups of water and close the lid.
Keep mixing it occationally and cook till the bottle gourd pieces becomes soft. Add little more water if required.
Once the bottle gourd pieces are cooked nicely, add salt, amchur powder and sugar according to taste.
Close the lid and cook it for 5 more minutes.
Delicious Palya is ready to serve with rice, chapathi or roti!

Tips:

You can add grated coconut for more taste. If adding coconut, add it just 2 - 3 minutes before switching off the flame.
I have used the home made sambar powder here..can use any other store bought or home made sambar powder for that matter.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Normally, December and January are the months when we get Avarekaalu (Hyacinth Beans) in Bangalore. But this year, Avarekayi is already there in the market in the month of July itself! My sister had brought some Avarekaalu from a shop near to her house last week. She had shared it with us also. We both are the fans of Avarekaalu Rotti. Just prepared delicious rotti using avarekaalu and enjoyed it! Still I have some avarekaalu in my freezer. So, let me try some other varieties using avarekaalu and share with you soon!

Below is the recipe of Avarekaalu (Hyacinth Beans) Rotti. Try this delicious rotti and let me hear your feedback :)

Preparation Time: 30 - 40 minutes

Yield: 6 Rottis

Ingredients:

Avarekaalu (cooked till soft) - 1 cup

Medium size carrot - 1

Fenugreek (Methi) leaves or Dill leaves - 1 bunch

Green chillies - 2 (adjust according to taste)

Fresh grated coconut - 1 cup

Onions - 2

Rice flour - 1 3/4 cup approx.

Salt to taste

Method:

Cook avarekaalu till soft. I have cooked it upto 3 whistles in pressure cooker. Drain all the water and keep the beans aside.

Grate the carrots and crush the green chillies. Chop dill / fenugreek leaves and onion finely.

Combine grated carrot, crushed green chillies, grated coconut and chopped veggies in a mixing bowl. Add salt to taste and mix ii well. Let it rest for at-least 10 minutes so that the veggies will leave their water content.

Mash the cooked beans (avarekaalu) slightly and add it to the veggie mixture.

Add rice flour little by little and prepare the dough. Dough should be in the consistency of regular chapathi dough. If the dough looks too dry, you can use 1 - 2 tsp of water while mixing.

Make big lemon size balls from the dough and pat them on a greased plantain leaf or a plastic sheet. Make a hole in the middle of the rotti.

Cook it on both the sides on a hot tawa. Add 1 - 2 tsp oil while cooking the rotti.

Cook the rotti on medium or slightly low flame to make them crispier.

Serve this delicious rotti with your favorite side dish. Without any side dish also, this rotti tastes very good.

Tips:

I have used dill leaves for this rotti. Fenugreek (Methi) leaves will also suit very well for this recipe.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is one more authentic Malnad recipe from my native. Chakke Paladya is a kind of curry which is prepared using fully grown raw jack fruit flesh. Since the raw jack fruit is the main ingredient, its prepared mostly during jack fruit season.

We rarely get raw jack-fruit here in Bangalore. Usually, we enjoy this curry if we go to our native during jack-fruit season. This year, we have got a parcel of raw jack fruit flesh from there and I had preserved it in freezer. We are enjoying raw jackfriut dishes almost from 2 months and the stock in the freezer is about to exhaust now :)

I am sharing an easy and tasty curry using raw jack fruit flesh today. Don't forget to try this Chakke Paladya when you get raw jackfruit!

Preparation time: 30 minutes

Servings: 4

Ingredients:

Fully grown raw jack-fruit flesh 10 - 12 whole (or 2 cups of flesh)

Green chillies - 2 (adjust according to taste)

1 lemon

Cooking oil 3 - 4 drops

Water - 3 cups

Salt to taste

For seasoning: oil - 1 spoon, mustard seeds - 1/2 spoon, pinch of asafoetida, few curry leaves

Method:

Remove the seeds from the raw jack fruit flesh and chop it into medium size pieces lengthwise.

In a pressure cooker, add 2 1/2 cups of water, salt and lime juice for taste, 3 - 4 drops of oil and allow to heat. To this, add sliced green chillies and chopped raw jack fruit flesh.

Cook it upto 3 whistles and allow to cool.

Once it is cool, take half (or little less) portion of cooked jack fruit flesh and make it into a fine paste by adding water.

Add this paste to the cooked mixture and allow to boil for 3 - 4 minutes.

Heat oil in a small wok. Add mustard seeds, asafoetida and roast till mustard seeds splutter. Add curry leaves and saute for a while. Add this seasoning to the prepared Chakke Paladya.

Serve it hot with rice!

Tips:

You can cook the jack fruit flesh without using the pressure cooker. But comparatively it takes more time to cook.
Adding of grinded jack fruit paste will help to thicken the curry.