Avalakki Oggarane - Tempered Flatten Rice

Hello and good morning. Had nice sleep yesterday, in the middle I woke up to birds chirping at 3:20 AM. Who knew they woke up so early. I just crawled back in my bed and continued to sleep and had the worst nightmare. Gosh, I wish I don't see those faces again in my life.

So this is a traditional avalakki oggarne recipe. My mom made it and her in-laws made it and their in-laws and so on. Hope you get the picture. Of course there are small additions and changes. But the roots are still the same.

If there is one dish I want my mom to make, when I see her in Bangalore, it is this dish. There are many varieties of avalakki made in my house, which will be duly made and posted in my future adventures.  Note that you can add other veggies to it like carrot, beans , peas and so on. I actually prefer it like this. It goes well alone or with yogurt. Try to eat it hot, poha tends to get rubbery when cold.

Serves: 2

Preparation Time 15 - 20 mins

Ingredients:

• 1 and 1/2 cups gatti avalakki or dagdi poha 
• 1 medium onion chopped finely
• A pinch of turmeric powder
• 8-10 curry leaves
• 1-2 green or red chili chopped finely
• 1/2-1 tsp sugar
• 1 tbsp lemon juice
• 1/2 inch ginger grated or 1/2 tsp ginger paste
• 2 tbsp grated coconut
• 2 tbsp coriander leaves finely chopped
• 2 tbsp oil
• A pinch of hing or asafetida
• 1 tsp black mustard seeds
• 1 tsp chana dal dry
• 1 tsp urad dal dry
• Salt as needed

Method:

• Using a sieve wash the poha with cold running water, repeat it thrice and drain. Add a tsp of salt and mix well. 
• In a deep skillet, add oil and heat. Once hot add hing and mustard seeds, let it crackle.
• Add in the chana dal and urad dal and fry till golden brown.
• To this add curry leaves, ginger, onion, chilies and turmeric powder and fry till onions turn translucent.
• Now add sugar and gently mix it until the sugar dissolves.
• To this add the drained poha and mix well and cook for 2-3 mins. Add in the lemon juice, again give it a mix and switch off the stove.
• Finally garnish with coriander leaves and coconut. Serve hot.

Southekayi Gojju - Cucumber curry

Hi folks, welcome to my blog. Hope you are all doing fine. Another weekend has passed. I am sure all of you had fun. Before I forget, Happy mother's day to all you moms. Anything I am today, I owe it to my mom. I remember her being there always for me, putting up with my tantrums, making me happy and giving me a strong shoulder whenever I was down. She is my rock. I would also like to remember my mom's mom. She managed 10 children, cooked for them and worked in fields for large part of her life. She was like super hero to me and her words oozed out wisdom. My only regret is that she couldn't see my marriage. Miss you Ammamma. Also I would like to wish my Mother in law.   She is the coolest mom in law to have and she brings out the fun part of me.

This is actually a recipe of my Aunt and is dedicated to her. She took good care of me in my childhood along with my mom. Though she doesn't have any child of her own, she is one of my moms and I am blessed to have her in my life.

This is one of the easiest, uncooked curry ever. Since you are not cooking cucumber, you are still retaining all nutrients. In case your cucumber doesn't have a waxy outer layer like I did, no need to peel. It is best suited for summers and can be eaten with rice or chapati or heck! can be eaten just like that, which is how I love to eat. But in case you live it warm places, don't keep it for long. Savor the flavor soon :)

Serves: 2

Preparation Time: 10-15 mins

Ingredients: 

• 1 cucumber peeled and diced into less than 1/4th inch pieces (See pic for approximate size)
• 2-3 tbsp grated coconut
• 2 dried red chilies
• 1/4 tsp fenugreek seeds 
• 1 tsp cumin seeds
• 1/2-1 tsp tamarind paste
• 1/2 tsp jaggery powder
• 1 tsp oil
• 1/2 tsp mustard seeds
• A pinch of hing or asafetida
• Salt to taste

Method:

• In a spatula, dry roast fenugreek seeds and cumin seeds separately. Also roast red chilies with a drop of oil.
• In a mixer, add the roasted fenugreek seeds, cumin seeds, red chilies and grind it coarsely.
• To this add grated coconut, tamarind paste, jaggery and salt and again grind it adding little water to desired curry consistency. Remember cucumber also secretes water.
• In a spatula, heat oil. Once hot add hing and mustard seeds and let it crackle. Switch off the stove. Your tempering is ready.
• In a serving bowl add the raw cucumber, the tempering and the ground masala and mix well. Check for taste.

Avarekayi Akki Rotti - Val Beans Rice flour bread

Good Morning all you beautiful people. It continues to be good day in terms of weather and my health. Hope you all are doing fine there. I heard from my cousins that weather is the same even in Bangalore. This is what I call as twinzies :).

As told previously in my post, people do various items using val beans. This recipe is not one of those crazy foods. Its almost found in everyone's house during the cold season. I love to eat it when my mom makes it at home, extra crispy and extra brown. It goes best with yogurt and pickle. But can be eaten with any chutney.

I wouldn't recommend this recipe when you have more than 5-6 people at home. Yes, my mom managed it, but its really tough to pat for so many people and takes long time and extra strong hand, specially if there is only one wok at home. It might also take many tries to get a perfect rotti, so just be patient and you will see the worth of hard work.

Serves: 2

Preparation time: 5 mins to mix the flour + 10 mins per rotti

Ingredients:

• 1/2 cup val beans cooked in microwave oven with salt and water for 5 mins on high
• 3 cups rice flour
• 1-2 green chilies chopped
• 1 tbsp grated coconut (optional)
• 1 tbsp chopped coriander leaves
• 1 tsp cumin seeds
• A pinch of hing or asafetida
• Warm water
• Salt
• 1/2 tsp black pepper powder (optional)
• Oil

Method:

• In a mixing bowl, add all the ingredients except water and oil and mix it gently, check for salt.
• To this flour mixture, add a tsp of oil and again mix it. 
• Now add warm water in increments such that the flour mixture when held in your fist must hold the shape of your fist even after releasing. Let it rest for 15 mins. Make 3 large balls or 4 medium ones using the flour mixture.
• In a deep wok (preferably round base), add a tbsp oil at center and spread it around the wok.
• Take one ball made of the flour mixture into the wok and start patting it from center towards the edges, spreading it along the circumference of the wok. Dip your hands in water and then continue patting in case it becomes difficult to spread.
• Make sure that the flour is evenly spread, make 3 holes at the center. This helps to cook the most thickest part of rotti - the base. Add a tsp of oil in across the holes and cook it on medium high with lid closed.
• You will be able to see water droplets all over the lid followed by hissing sounds. After 5 mins remove the lid. The color difference will be visible compared to raw flour, in case there are still raw spots visible, cover and cook again for a minute.
• Once you remove the lid cook again for 5 mins until you can see little golden brown edges.
• Remove the cooked rotti using a sturdy spatula. Switch off the stove. Using tongs reverse the wok under cold running water to cool it down. Continue the whole process again for rest of the flour balls. 

Aloo Fry - Potato stir fry

Hello again. Today I am doing much better. Woke up late and didn't have to worry about a thing. How I wish all mornings would be this lazy. On the other hand, weather here is same as in Ooty today, wet, chill and perfect. Just makes me want to snuggle and sleep again.

Aloo or potato is not one of my favorite veggies. This has been a problem since childhood. I remember taking masala dosa and my brother or father eating the aloo palya in it. I just wanted that red chutney inside the masala dosa. One of the greatest irony is that my husband loves potatoes. So we have come to an understanding that once a week I would incorporate his favorite veggie in my cooking.

So if you love or have mixed feeling about aloo, I am sure you will love this recipe. It tastes very much like french fries in terms of crispiness. Yes, it takes a bit more oil and bit more effort since it needs to be dry before going in the frying pan, but method is actually very easy.

Serves: 1-2

Preparation Time: 25 mins

Ingredients:

• 2 large Idaho potatoes peeled and cut into 1/4 inch cubes added in water
• 3-4 tbsp olive oil
• 1/2 tsp mustard seeds
• A pinch of hing or asafetida
• A pinch of turmeric
• 1/2 tsp chili powder
• 1/2 tsp chaat masala
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• Salt as needed

Method:

• Drain chopped potatoes and dry it gently using a paper towel.
• In a frying pan, add oil and heat. Once hot add mustard seeds and hing and let it crackle.
• Add in the potatoes and fry for 5 minutes, then add turmeric powder and salt.
• Fry on medium high for 10-15 minutes frying in between so that it doesn't burn.
• Now add all the remaining masalas - chili powder, chaat masala, cumin powder and coriander powder.
• Fry again for 5-10 minutes until golden brown. Serve hot.

Hurli Saaru & Palya - horse gram stew and stir fry

Still trying to fight the viral infection, so I am not posting regularly. Pardon me for that. I hope all you people have learnt a lesson from me and have got your flu shots, if not, what are you waiting for, get your shots now!

This recipe is my grandmother's and it is in the family. So in a way I am letting out a family secret :).
It goes best with Ragi mudde or rice. This was sunday special cooking for my mom. I feel nostalgic remembering those days where Doordarshan was the only channel in India and Sundays had cartoons like Duck Tails, Tailspin and Jungle book. We used to even watch those regional movies which came at 2 PM, just because there was no other channel. Those were such simple days. All we had was one day holiday per week and that was more than enough. Now we have two and still keeps us wanting for more. I belong to that generation which has seen good old days of 90s and this crazy 21st century - at least a bit of it.

Back to this recipe, it is most nutritious food if you are a vegetarian. This provides all those proteins which we lack compared to our meat eating friends. It takes getting used to these pulses though. If it is for the first time you are eating this, make sure it is hot and savor it quickly.

Serves: 2-3

Preparation Time: 35-40 mins + Overnight Soaking + cooking horse gram

Ingredients:

• 1/2 cup horse gram soaked over night
• 2 tbsp red chickpeas dry soaked over night
• 1 tsp rasam powder
• 1 tsp tamarind paste
• 1 tsp jaggery powder
• 2 tsp mustard seeds divided
• 1 tsp chana dal
• 1 tsp urad dal
• 1 green chili chopped
• 1 small onion chopped
• 2 tbsp oil divided
• A pinch of asafetida or hing
• 1 tbsp coriander leaves chopped
• 1 tsp lime juice
• 1 tbsp shredded coconut
• Salt as needed

Method:

• Cook the horse gram and chickpea in pressure cooker with 2 cups water and some salt for 3 whistles. Separate the cooked pulses and water using a sieve. Do not discard the water.
• In a deep sauce pan, add 1 tbsp oil and let it heat. Once hot add mustard seeds and hing and let it crackle. 
• Add the cooked water, if you feel its too concentrated, add more water to get the rasam consistency.
• To this add the rasam powder, jaggery, tamarind paste and some salt. Reduce the flame to medium low and let it boil well. Check for taste. Add some coriander leaves and switch off the flame.
• In a frying pan, add 1 tbsp oil and  let it heat. Once hot add mustard seeds and hing and let it crackle. 
• Then add chana dal and urad dal and fry until golden brown.
• Add the chopped green chili and onion and fry till onions are translucent .
• To this add the cooked horse gram and chickpeas and let it mix well with the tempering and onions.
• Add lime juice and switch off the stove. Garnish with coriander leaves and coconut.

Bread Umpa

Hello people. Sorry I haven't been posting that often. Viral fever has got me down. I am just resting and eating very humble food which do not have much spice or oil. The good for health, bad for tongue diet.

We brought bread, the whole wheat one, few weeks back before our vacation and since it was nearing expiry and more than half a loaf was remaining, I used it to make bread upma. It uses little more oil than normal upma, however if you sprinkle a bit of water, you can adjust with same amount of oil.

This was fun food at my home while growing up, since bread was almost the thing you buy when you were sick or have loose stools, lol. You can also make it with normal white bread. At our house, we have banned some of the maida or all purpose flour stuff that we consume. Just a small effort towards healthy eating.

Serves: 2

Preparation time: 15 mins

Ingredients:

• 12-14 slices of bread. Each bread cut into 9 pieces
• 1 onion chopped lengthwise
• 2 green chilies chopped finely
• 1 string of curry leaves
• 3-4 tbsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal or split bengal gram
• 1 tsp urad dal or black gram
• A pinch of hing or asafetida
• A pinch of turmeric powder
• 1-2 tbsp lime juice
• 1 tbsp chopped coriander leaves
• Salt as needed

Method:

• In a sauce pan, heat oil. Once hot add mustard seeds and let it crackle.
• To this add hing and fry for 2 secs, then add chana dal and urad dal and fry till golden brown.
• Now add in onion, curry leaves, green chilies, ginger, garlic and turmeric powder and fry until onions turn translucent
• To this add bread pieces and fry for 5 mins.
• Add lime juice and sprinkle some water and again fry for 5 minutes.
• Add salt and check for taste.
• Finally switch off the stove and garnish with chopped coriander leaves.

Fried Brown Rice

So our vacations are over, at least until last week of June. We had a good time in Florida and will definitely visit again after a few years.

Yesterday was a tiring day. Caught up on all that sleep and was lazy to do anything. So I made myself brown rice fried rice. It is similar to the regular fried rice in terms of preparation, but tastes awesome. I made this rice first thing in the morning and kept it out (not in fridge) and used it for lunch. This is because fried rice usually uses left over rice.

Brown rice is high in potassium, fiber, Iron, Magnesium, compared to regular rice and is low in carbs and calories. It keeps you full until long time because of sustained release of energy.

It also reduces the risk of type 2 diabetes. Brown rice is nothing but unpolished rice. It has the germ and bran intact which makes it more nutritional. It does take more time to cook though. The fiber content helps promote digestion. It has naturally occurring oils, is whole grain and promotes weight loss. It also makes good baby food.

Serves: 2

Preparation time: 20 mins to cook brown rice + 15 mins 

Ingredients:

• 1 cup raw brown rice
• 1 onion finely chopped
• 3/4 cup mixed vegetable like carrot, beans, peas and corn, chopped into small pieces
• 1 green chili finely chopped
• 1 tsp ginger grated
• 1 tsp garlic grated
• 1 tsp red chili flakes
• 1-2 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• A pinch of sugar 
• 1 tsp black pepper powder
• 3-4 tbsp oil
• Salt as needed

Method:

• Cook brown rice in pressure cooker or stove top or in a rice cooker according to instructions given on the packet. Usually 1 cup of uncooked rice needs 2 and 1/2 cup of water. Let the rice cool properly. you can also keep cooked rice in fridge for 30 mins.
• In a frying pan add oil and heat, once hot add chili flakes, onion, green chili, ginger and garlic, frying at medium high to high flame.
• Add in the mixed veggie and cook until 75% done, it should still be crunchy.
• To this add sriracha or hot sauce, soy sauce, vinegar and sugar and stir it of a minute.
• Finally add brown rice and increase the flame to highest and mix thoroughly.
• Add salt at this point and check for taste. Serve hot