Avarekalu Dosa

There are varieties of dishes that can be made from Avarekalu(Indian bean, hyacinth bean, surti papdi), like avarekalu upma, dosa, idly, vada, pulao, rotti, sambar etc. Today I have chosen Dosa for this bean, its very easy and can be made instantly, fermentation is not required. Anyways, I'll try to come back with all the recipes that can be made from this bean. Enjoy the winter and do try this dosa.

Ingredients: 1cup dosa rice
                    1/4cup avarekalu(peeled or unpeeled)
                    a pinch of cooking soda
                    salt to taste

Method: 1)soak the rice overnight.
              2)grind together rice and avarekalu by adding required amount of water to form a thin and
                 smooth batter. add salt, cooking soda and mix well. this dosa doesnt require fermentation.
              3)heat the dosa pan, greese it with little oil, pour a ladleful of dosa batter on the tava and
                 spread it evenly to form a thin dosa. sprinkle some oil and cook well on both the sides.
              4)serve hot with coconut chutney.

Tip: add chopped onions, green chillies and coriander to the above batter to enhance the taste.
                    

Avarekalu Upittu(Indian Bean Upma)

There are several beans and vegetables that are available only during winter like avarekalu(hyacinth bean or indian bean), togari kalu(pigeon peas), green peas etc. which are very healthy and nutritious. The winter is here, so decided to share the recipes made from these winter goodies. The first attempt towards it is this very tasty and delicious avarekalu upittu, a speciality of karnataka cuisine. This is an perfect breakfast dish.

Ingredients: 1cup bansi rava(semolina)
                    1/2cup avarekalu boiled
                    1 large onion finely chopped
                    1 tomato finely chopped
                    3 green chillies finely chopped
                    1tbsp curry leaves
                    3tbsp coriander leaves finely chopped
                    4tbsp grated coconut
                    1tsp urad dal
                    1tsp channa dal
                    1/2tsp mustard seeds
                    1/2tsp cumin seeds
                    5tsp oil
                    salt to taste

Method: 1)dry roast rava and keep aside.
              2)heat oil in a pan, add urad dal, channa dal,mustard seeds, cumin seeds and when they
                 splutter add curry leaves, green chillies and fry for half a minute. add onions and fry till they
                 turn pink. add avarekalu, tomatoes and fry till the tomatoes turn soft.
              3)add 2cups of water(rava:water ratio is 1:2) and bring it to boil. keeping in the low flame add
                 salt, roasted rava and mix well. close the lid and cook in the low flame for 5min.
              4)put off the flame, add coconut, coriander leaves and mix well. serve hot.

Plum Cake

Christmas is here and christmas will be incomplete without an Plum cake. Baking a plum cake for christmas has always been on my wish list for a long time, this is my first attempt to bake a Plum cake and I'm very happy that it came out so well. So, here's the recipe. Enjoy your Christmas. Merry christmas everyone!!

Ingredients: 300g maida(all purpose flour)
                    250g sugar
                    250g butter
                    5 eggs
                    50g raisins
                    50g cashew nuts
                    50g dates
                    50g glazed cherries
                    50g toasted almonds
                    1/2tsp caramel color
                    1/2tsp baking powder
                    1tsp vanilla essence
                    4tbsp cooking rum(or orange juice)
                    1' cinnamon stick
                    1/2nutmeg
                    4 cardamoms
                    1 clove

Method: 1)soak the raisins in rum overnight. chop the raisins and nuts. keep aside.
              2)powder the spices cinnamon, nutmeg, cardamoms and cloves together and pass them
                 through a sieve.
              3)in a bowl beat together the sugar and butter till creamy. add eggs one by one and keep
                 beating continuously. add the vanilla essence and spice powder and beat well. keep aside.
              4)in a bowl sieve together the flour and the baking powder. add all the chopped nuts and mix
                 well along with flour, so that all the nuts are coated well with the flour.
              5)with a light hand fold in the flour mixture with the butter and egg mixture.
              6)grease a baking dish and line it with the butter paper. pour this mixture in a baking dish and      
                 bake in a preheated oven at 250 degree for 10mins and then at 22 degree for 2 hours.
              7)remove from the oven and allow to cool for 10mins. remove from the pan and allow to cool
                 for 2 hours.

Peas Pulao(matar pulao)

This is another rice recipe originated from North India and loved by all. Its easy to put together if you have green peas at home. Anyway during this season green peas is easily available everywhere. Peas pulao goes very well with Indian curries and vegetables.

Ingredients: 1cup basmati rice
                    1/4cup green peas
                    1 onion sliced
                    3-4 green chillies split into halves
                    3 cloves
                    1' cinnamon
                    2 cardammom
                    1 bay leaf
                    1/4cup coriander leaves finely chopped
                    1-1/2cups water
                    3-4tsp oil
                    salt to taste

Method: 1)heat oil in a pressure cooker, add cloves, cinnamon, cardammom, bay leaf and fry for half a
                 minute. add onions, green chillies and fry them till the onions turn pink. add green peas,
                 basmati rice and fry for 2min.
              2)add water, salt and mix well. close the lid of the cooker and pressure cook it for 3 whistels.
              3)garnish with coriander leaves and serve hot.

Sweet Corn Curry

Corn curry is a really quick recipe and taste really good. The main taste in this recipe is of coriander, mint and coconut, it is a spicy curry and taste best when served with rotis or parathas and rice.

Ingredients: 1cup boiled sweet corn
                  1/4cup grated coconut
                  1/4cup coriander leaves
                  1/4cup mint(pudina) leaves
                  5-6 green chillies
                  5-6 garlic cloves
                  1' ginger
                  1 onion sliced
                  1tsp khus-khus
                  3 cloves
                  2 cardammoms
                  1' cinnamon
                  3tsp lemon juice
                  4tsp oil
                  salt to taste

Method: 1)grind together coconut, coriander, pudina, green chillies, garlic, 
               ginger, onion and khus-khus by adding little water to form a smooth 
               paste.
            2)heat oil in a pan, add cloves, cinnamon, cardammom and fry for half 
               a minute. add grinded masala and fry till the oil separates.
            3)add boiled sweet corn, salt and cook in low flame for 5-10min.
            4)put off the flame, add lemon juice, mix well and serve hot.
    

Mixed Dal Vada(mixed lentil fritters)

Mixed Dal Vada(mixed lentil fritters) is very popular in South India, usually prepared as a side dish during festivals. Mixed dal vada is made by combining Channa Dal, Toor Dal, Urad Dal and Moong dal. The usage of urad dal makes the vada softer inside and the other dals gives a crispier crunch outside. This is a perfect snack for chilled winter weather. To make it more healthier, you can steam it instead of deep frying.

Ingredients: 1cup urad dal
                    1cup channa dal
                    1cup toor dal
                    1cup moong dal
                    1/2cup onion finely chopped
                    1/2cup onion chopped into cubes
                    1cup grated coconut
                    5-6 green chillies
                    1' ginger
                    1/2cup coriander leaves finely chopped
                    2cm cinnamon
                    4-5 cloves
                    a pinch of cooking soda
                    salt to taste
                    oil for deep frying

Method:1)soak all the dals together for 4-5hours.
             2)grind them together coarsely without adding water and keep aside.
             3)grind together coconut, onion cubes, green chillies, cinnamon, cloves and ginger coarsely
                without adding water. keep aside.
             4)in a bowl add finely chopped onions, coriander leaves, grinded dal, grinded coconut masala,
                salt, cooking soda and mix well.
             5)heat oil in a pan, make vadas(shape and size of your choice) from the above mixture and
                deep fry them until they turn golden brown.
             6)drain vadas on the kitchen towel. serve hot along with chutney of your choice.

Pumpkin Thoran

Pumpkin Thoran is a traditional Kerala recipe, it is also called as pumpkin poriyal in tamil. Here pumpkin is stir fried along with coconut and spices, this will be an perfect side dish with steamed rice. Thoran can be made with any vegetable of your choice such as french beans, carrot, cabbage etc. Pumpkin has very much health benefits and is very less in calories. Try and incorporate some pumpkin into your diet and reap the health benefits of this fantastic vegetable.

Ingredients: 1cup pumpkin chopped into small cubes
                    1 small onion finely chopped
                    2 green chillies finely chopped
                    4-5 garlic cloves crushed
                    1/4tsp turmeric powder
                    3tbsp grated coconut
                    1tbsp curry leaves
                    2tsp channa dal
                    1/2tsp mustard seeds
                    1/2tsp cumin seeds
                    2-3tbsp oil
                    salt to taste

Method: 1)heat oil in a pan add mustard seeds, cumin seeds, channa dal and when they splutter add
                  curry leaves, green chillies, turmeric powder and fry for a minute.
               2)add onions, garlic and fry till they turn pink.
               3)add pumpkin cubes, salt and cook well till the pumpkin becomes soft. it should not be   
                  overcooked.
               4)put off the flame. add grated coconut and mix well. serve hot with steamed rice.

Cabbage Paratha

Good food is all about bringing together the best combination of taste and health, and so is Cabbage Paratha. Cabbage is very rich in vitamin c and has very less calories. It is very good for people who want to lose calories and to reduce weight. Here the grated cabbage is stir fried along with the spices and stuffed inside the paratha.

Ingredients:

For stuffing:1cup grated cabbage
                    2 green chillies finely sliced
                    1tsp ginger paste
                    1tsp cumin powder
                    1/4tsp turmeric powder
                    1/4tsp ajwain seeds
                    3tbsp coriander leaves finely chopped
                    2tsp oil
                    salt to taste

For dough: 1cup wheat flour
                   salt to taste

Method: 1)mix all the ingredients of the dough in a bowl, knead it into a smooth dough by adding
                 required amount of water. allow it rest for 10min.
              2)heat oil in a pan, add green chillies, ginger paste and fry for a minute. add cumin powder,
                 turmeric powder, cabbage, ajwain, salt one by one and fry till all water dries out from the
                 cabbage. add coriander leaves and mix well. allow the stuffing to get cold.
              3)divide the dough and stuffing into equal parts. the stuffing balls should be 11/2times larger
                 than the dough balls.
              4)roll the dough ball into 3inch diameter circle, place the stuff ball in the center. seal by     
                 pulling the edges of the rolled dough together to make a ball. roll the stuffed balls light
                 handedly into 6inch diameter balls. use dry wheat flour for dusting while rolling the
                 parathas.
              5)heat the tava and cook the rolled parathas on both the sides by sprinkling oil or desi ghee.
              6)serve hot with curd and pickles.

                   

Sabudana Dosa

Sabudana Dosa is an dosa made from sago/tapioca, very tasty and different. The varieties of dosas from different homes are endless. This dosa is an addition, tasty at that one, to the already huge dosa repertoire.

Ingredients: 1cup dosa rice
                    1/4cup sabudana
                    2-3tsp oil
                    a pinch of cooking soda
                    salt to taste

Method: 1)soak rice and sabudana separately in water for 4-5hours.
              2)grind them separately and mix them together to form a thin and smooth batter. allow it to
                 rest for 6-8hours.
              3)add salt and cooking soda to the batter, mix well.
              4)heat the dosa tava, grease it with little oil, pour a ladleful of batter, spread it in circular
                 motion, sprinkle some oil and cook it well on both the sides.
              5)serve hot with coconut chutney and sambar.

Ragi Rava Idli

Ragi or Finger millet is very nutritious and rich in calcium. Ragi idli is a healthy variation to the regular rice idli.This is a totally diabetic friendly recipe. I make ragi idli and ragi dosa when we are in the mood for something different than our regular idlis and dosas.

Ingredients: 1cup ragi flour
                    3cups medium rava
                    3green chillies finely chopped
                    4tsp channa dal
                    2tsp mustard seeds
                    5tsp oil
                    1cup curd
                    a pinch of cooking soda
                    salt to taste

Method: 1)heat oil in a pan add mustard seeds, when they splutter add channa dal, green chillies and
                  fry for a minute.
              2)add ragi flour and rava, in a low flame fry exactly for 3min. allow it to cool.
              3)add curd, salt, cooking soda and mix well by adding water if required to form a idli batter.
                 make sure no lumps are formed.
              4)grease the idli pot with little oil and steam the idlis for 10-15min.
              5)serve hot with tomato or coconut chutney.