Avarekalu Cutlet

Ever wondered Cutlet can be prepared with Avarekalu(hyacinth beans), cutlet is such a snack which can be prepared with any unusual combination of vegetables, beans, dal etc. Try adding these beans to the cutlet, which will give a very unique and crunchy taste to the cutlet. Enjoy the goodness of it.

Ingredients: 1cup boiled and smashed potato
                    1/2cup deskinned avarekalu
                    1/4cup finely chopped onions
                    1tsp ginger-garlic paste
                    1 green chilly finely chopped
                    1/4cup coriander leaves finely chopped
                    1tsp red chilly powder
                    1/2tsp cumin powder
                    1/2tsp dhania powder
                    1tsp amchoor powder
                    1tsp garam masala powder
                    1/4cup corn flour
                    5-6tsp oil
                    salt to taste

Method: 1)in a bowl mix together potato, avarekalu, onions, ginger-garlic paste, green chillies,
                 coriander leaves, red chilly powder, cumin powder, dhania powder, amchoor powder, garam
                 masala powder, salt, 2tsp corn flour and mix well.
              2)divide the above mixture into equal sized balls. flatten each ball into discs. keep aside.
              3)in a bowl mix together 5tsp corn flour, salt, required amount of water and whisk it into a
                 thin, smooth paste. keep aside.
              4)in a plate spread remaining corn flour. keep aside.
              5)now dip the flattened discs in the cornflour paste, roll them on the corn flour properly so that
                 each side of the cutlet gets coated properly. keep aside.
              6)heat an nonstick tava, grease it with oil, place the cutlets, sprinkle little oil and shallow fry
                 them till golden brown.
              7)serve hot with tomato ketchup.

Green Peas Paratha

Green Peas Paratha also known as 'Matar Ka Paratha' is an absolutely delicious and one of the best known punjabi recipe. I'm discovering the different stuffed parathas , that are very common and popular in a punjabi household. Here the green peas is mildly spiced and stuffed inside the flat bread. The color of the paratha is very attractive for kids and an best way to track them down for some healthy eating.

Ingredients:

stuffing:1cup green peas(fresh/soaked/frozen)

              2 green chillies

              1' ginger

              1tsp cumin seeds

              1tsp fennel seeds(saunf)

              1/4tsp turmeric powder

              1tsp amchoor powder

              1tsp garam masala powder

              5-6tsp oil

              salt to taste

Dough: 1cup wheat flour

             1/4tsp salt

             1tsp oil 

             water as required

Method: 1)in a bowl mix together  wheat flour, salt , oil and knead it into an smooth dough by adding 

                  required amount of water. allow it to rest for 10-15min.

               2)grind together green peas, green chillies and ginger coarsely, without adding water. keep 

                  aside.           

               3)heat 2tsp oil in a pan, add cumin seeds, fennel seeds and when they splutter add grinded 

                  mixture, turmeric powder, amchoor powder, garam masala powder, salt and fry till it 

                  becomes dry. allow it to cool.

               4)divide the dough and stuffing into equal parts. the stuffing balls should be 11/2times larger
                 than the dough balls.
               5)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.
               6)heat the tava and cook the rolled parathas on both the sides by sprinkling oil or desi ghee.
               7)serve hot with curd and pickles.

Avarekalu Mixture(Hyacinth bean mixture)

Avarekalu Mixture is an winter snack of Karnataka, it is called as 'Kargalu' in kannada which means  deep fried beans. This snack is usually prepared around the time of Sankranti in karnataka. This can be stored in an air tight container for around 2 months. This snack is very addictive and will be an perfect combination with tea or coffee.

Ingredients: 1cup avarekalu
                    1/4cup groundnuts
                    1/4cup cashew nuts
                    1/4cup raisins
                    2tbsp garlic cloves
                    2tbsp curry leaves
                    1/4cup dry coconut chopped into thin slices
                    1tsp red chili powder
                    1/4tsp turmeric powder
                    1/2tsp asafoetida
                    oil for deep frying
                    salt to taste

Method: 1)soak avarekalu in water for 3-4 hours. peel their skin and spread it on a cloth to absorb its
                 moisture.
              2)heat oil in a pan for deep frying, add avarekalu and fry till it becomes crisp.
              3)one by one, add groundnuts, cashew nuts, raisins, garlic cloves, curry leaves, dry coconut
                 separately and fry till it turns golden brown. drain them on a tissue paper to remove  excess
                 oil.
              4)in a bowl mix together all the fried items, red chili powder, turmeric powder, asafoetida,  salt
                 and mix well.
              5)store it in an air tight container.
                    

Hara Chana masala(Green chickpeas curry)

Green Chickpeas is available in abundance during this season. Chickpeas are a type of pulse with one seed pod containing two or three peas, they are very rich in protein. Off the season, dried and frozen green chickpeas are also available. The recipe is quite different from the regular chana masala, chickpeas are cooked in rich coconut gravy. This goes very well with chapati, rice and poori.

Ingredients: 1cup green chickpeas
                    1 large onion finely chopped
                    1 large tomato finely chopped
                    1/4cup coconut grated
                    4 green chillies
                    5-6 garlic cloves
                    1' ginger
                    3tbsp coriander leaves finely chopped
                    1/2' cinnamon
                    2 cloves
                    1 cardamom
                    1tsp poppy seeds
                    1/2tsp turmeric powder
                    1/2tsp mustard seeds
                    1/2tsp cumin seeds                  
                    3-4tsp oil                
                    salt to taste

Method: 1)grind together coconut, green chillies, garlic, ginger, coriander leaves, cinnamon, cloves,
                 cardamom and poppy seeds coarsely by adding little water. keep aside.
              2)heat oil in a pan, add mustard seeds, cumin seeds and when they splutter add onions and fry
                 till they turn pink, add tomatoes and cook till they become soft.
              3)now add turmeric powder, masala paste and fry till the oil separates.
              4)add green chickpeas, salt, water(checking the consistency) and cook till the chickpeas are
                 soft.

               
                                      

Avarekalu Akki Rotti(hyacinth beans rotti)

Avarekalu also known as hyacinth beans, indian beans in english and surti papdi in hindi is very famous in karnataka. Todays recipe for this bean is Avarekalu Rotti. Akki rotti can be made in varieties of methods, previously I have posted one of those, during this season avarekalu will definitely accompany Akki rotti in all the homes of karnataka. Here is the recipe, this will be a perfect breakfast dish.

Ingredients: 2cups rice flour
                  1tbsp maida(all purpose flour)
                  1/4cup avarekalu(skin must be peeled)
                  1/4cup onion finely chopped
                  1/4cup coriander leaves finely chopped
                  2tbsp curry leaves finely chopped
                  3 green chillies finely chopped
                  3tbsp grated coconut
                  1tbsp jeera
                  1/4tsp turmeric powder
                  1tsp red chilli powder
                  5-6tsp oil
                  salt to taste

Method: 1)in a bowl mix together rice flour,maida, avarekalu, onion, coriander leaves, curry leaves, green
                 chillies, coconut, jeera, turmeric powder, chilli powder, salt and knead it into an smooth dough
                 by adding required amount of water. allow it to rest for 15min.
              2)take an medium sized ball of the above mixture and flatten it on the greased plastic sheet or
                 greased banana leaf with your hands to form a thin roti.
              3)transfer the roti to the hot tava, sprinkle little oil and cook well on both the sides.
              4)serve hot with coconut chutney.

Ven Pongal

Ven pongal is ritually cooked along with the Sakkarai pongal on the Pongal festival. Ven pongal means white pongal. It is an very famous breakfast dish in Tamil Nadu. Ven Pongal which can be prepared in few minutes is highly nutritious. It is served along with the coconut chutney and sambar. This festival enjoy the goodness of  both the pongals.

Ingredients: 3cups rice
                  1cup moong dal
                  1/4cup cashew
                  1/4cup grated dry coconut
                  1/2cup ghee
                  3tbsp grated ginger
                  2tbsp pepper corns
                  1tbsp cumin seeds
                  3tbsp curry leaves
                  1tsp asafoetida
                  salt to taste

Method:1)roast moong dal in 1tbsp ghee till slightly red and keep aside.
             2)pressure cook rice and moong dal in a cooker for 3whistels(water ratio 1:4).
             3)after it gets cooled, smash the rice and moong dal mixture.
             4)for seasoning heat ghee in a pan, add cashew nuts, cumin seeds, pepper corn, curry leaves,
                ginger, asafoetida and fry for 2mins.
             5)add the seasoning to the cooked rice and moong dal mixture, along with it add coconut, salt,
                water if required and cook for 5-10mins.
             6)serve hot.

                  

Sweet Pongal(sakkarai pongal)

Wishing everyone a very happy Makar Sankranti and Thai Pongal.

Makar Sankranti, Thai Pongal is a thanksgiving or harvest festival celebrated in South India at the end harvest season. Pongal means boiling over or spilling over. Pongal, ritually consumed on this day is an combination o fRice and lentil cooked along with the milk, jaggery, nuts and ghee in the new clay pots at sun rise. Here is the recipe for sweet pongal.

Ingredients: 3cups rice
                  1cup moong dal
                  2cups milk
                  2cups powdered jaggery
                  1/2cup cashew and raisin
                  1/4cup grated dry coconut
                  1/4cup banana chopped into small pieces
                  1/2cup ghee
                  1tsp cardamom powder

Method: 1)Roast cashew and raisins in ghee and keep aside.
              2)In a cooker add 1tbsp of ghee, moong dal and roast the moong dal till it turns slightly red.
              3)add rice, water(1:2 proportion) to the cooker and cook for 3whistels.
              4)after it gets cooled smash the rice and moong dal mixture.
              5)add jaggery, milk, coconut, banana, cardamom powder, cashew, raisins, remaining ghee and
                 cook till the ghee separates.
              6)serve hot or chilled.

  

Togari kalu curry(pigeon pea curry)

Along with the avarekalu season comes this Togari kalu(pigeon pea) season. These are the rich sources of protein. In India split pigeon peas(toor dal) are one of the most popular pulses being an important source of protein in an mostly vegetarian diet. Here the pea is cooked in the rich coconut gravy along with the Indian spices.

Ingredients: 1cup togari kalu
                    1 onion large finely sliced
                    1 tomato large finely sliced
                    1/4tsp turmeric powder
                    4-5tsp oil
                    salt to taste
       masala: 1/4cup coconut grated
                    3 green chillies
                    5-6 cloves garlic
                    1' ginger
                    2tbsp coriander leaves
                    1tsp poppy seeds
                    1/2' cinnamon
                    2 cloves
                    1 cardamom
                    1tsp coriander seeds
                 
Method: 1)grind together all the ingredients of the masala by adding required amount of water.
              2)heat oil in a pan add onions and fry till they turn pink, add tomatoes and cook till they are
                 soft. add grinded masala and fry till the oil separates.
              3)add togari kalu, salt and water if required, cook till the peas turn soft.
              4)serve hot with chapati, rice or poori.

Avarekalu Idli(hyacinth beans idli)

Here comes the avarekalu season and every dish has avarekalu in it, it's avarekalu dosa, avarekalu upma, avarekalu sambar etc., Spice up the regular idlis with this recipe,definitely this will be a good change to your breakfast.

Ingredients: 1cup idli rice
                  1/4cup urad dal
                  1 cup avarekalu boiled
                  3 green chillies finely chopped
                  1/2cup coriander leaves finely chopped
                  1/4cup coconut chopped into small pieces
                  1tsp oil
                  1/4tsp cooking soda
                  salt to taste

Method: 1)soak urad dal and rice separately for 6 hours. grind them separately and mix together to form a
                 smooth idli batter. allow it to ferment for 7-8 hours. Add salt, cooking soda and mix well.
              2)add avarekalu, green chillies, coriander leaves and coconut to the idli batter, mix well.
              3)grease the idli pan, pour a laddlefull of batter to each mould and steam it for 10-15min.
              4)serve hot with coconut chutney and sambar.  

Green peas masala

I have always tasted this dish in restaurants and I had no idea that it could be so tasty if prepared at home. Ample of fresh green peas is available during this season, so I'm including this green peas in most of my dishes. Green peas masala goes very well along with roti, naan, poori, ghee rice, pulao etc.

Ingredients: 1cup green peas(fresh/frozen/soaked)
                    1/4cup onion finely sliced
                    1/4cup onion chopped into cubes
                    2 tomatoes chopped into cubes
                    3tsp ginger-garlic paste
                    1/4cup grated coconut
                    4-5 green chillies
                    1/4cup coriander leaves
                    1/2tsp jeera powder
                    1/2tsp dhania powder
                    1tsp garam masala powder
                    1/4tsp turmeric powder
                    5-6tsp oil
                    salt to taste

Method: 1)grind together coconut, onion cubes, tomatoes, green chillies, coriander leaves and ginger-garlic
                 paste to form a smooth paste.
             2)heat oil in a pan, add onions and fry till they turn pink, now add grinded masala  and fry till the oil
                separates. add jeera powder, dhania powder, garam masala powder, turmeric powder and fry for
                a minute.
             3)add green peas, salt, water if required and cook till the green peas is done.