AVAREKALU UPMA / ANAPAKAYI GINJALU UPMA / HYACINTH BEANS OR FLAT BEANS UPMA

When the season of Avarekai begins, it is very common for south indian (Karnataka) people to prepare anything and everything using avarekai.
My mom makes Avarekalu uppittu, hitkidha avare bele uppittu, hitkidha avare bele pulao, Avarekalina akki rotti  avarekalina sappaniru and the list goes on….

Sometimes a basic Upma can be very boring but adding these avarekalu adds a different taste to the dish.

INGREDIENTS

1 cup bansi rava

1/2 cup avarekalu

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

1 tomato chopped 

3-5 green chilli cut into length wise

1/2 table spoon lemon juice

2 table spoon oil

1/2 tea spoon jeera

1/4 cup grated coconut

salt to taste

METHOD

1.   Fry the rava in a kadai until it reaches to light golden yellow colour.

2 Cook the flat beans in a cooker for 1 whistles by adding pinch of salt. Filter the water and keep it aside.

3.   Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add the asafoetida, curry leaves, jeera, split bengal and black gram. Sauté till the split Bengal and black gram turn lightly browned.

4.  Add  green chillies and tomato,  fry well. Now add 2cups of water and salt to it  and mix well. When the water started to boil, add coconut , lemon juice and cooked flat beans and rava and cook it with a closed lid in a low flame

5 Lastly add chopped coriander leaves and mix well.

6. Serve hot with ghee.

BANSI RAVA UPPITTU / UPPINDI

 

INGREDIENTS

 1 cup bansi rava

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

1 tomato chopped

1 teaspoon split Bengal gram

1/2 cup finely chopped onion

3-5 green chilli cut into length wise

1/2 table spoon lemon juice

2 table spoon oil

1/2 tea spoon jeera

1 teaspoon skinless split Black gram

1/2 cup grated coconut

salt to taste

METHOD

1.   Fry the rava in a kadai until it reaches to light golden yellow colour.

1.   Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add the asafoetida, curry leaves, jeera, split bengal and black gram. Sauté till the split Bengal and black gram turn lightly browned.

2.  Add onions and fry till golden brown and now add green chillies and tomato,  fry well. Now add 2 cups of water and salt to it  and mix well. When the water started to boil, add coconut , lemon juice and rava and cook it with a closed lid in a low flame. 

3. serve hot.

MIXED VEGETABLE NOODLES

INGREDIENTS

100 grams veg noodles

1 carrot cut into circular shape

1 capsicum thinly sliced

5-6 french beans cut into small pieces

½ cup cabbage cut into small pieces

½ table spoon chilli sauce

½ tea spoon soya sauce

½ table spoon chilli powder

1 tea spoon garam masala powder

1 table spoon ginger garlic paste

2-3 table spoon oil

Salt to taste

METHOD

1.      Cook the noodles with 3 cups of water by adding pinch of salt and few drops of oil. Drain the noodles and keep aside.

2.      Heat oil in a kadai, add ginger garlic paste , fry for few seconds. Now add vegetable and fry the vegetable in a low flame for 3-5 mintutes.

3.      Add salt, chilli powder and garam masala powder and fry for 2 minutes.

4.      Now add chilli sauce and soya sauce and mix well and fry for few seconds.

5.      Add cooked noodles and mix well.

6.      Serve hot with tomato sauce.

LEMON POHA / LEMON AVAL / AVALAKKI CHITRANNA

INGREDIENTS

1 cup poha

1 table spoon lemon juice

2 table spoon peanuts

1 medium size onion chopped

2-3 green chillies slit lengthwise

1 table spoon bengal gram

¼ tea spoon turmeric powder

A pinch asafoetida

1 table spoon mustard

1 sprig curry leaves

1 sprig fresh coriander leaves chopped

2 table spoon oil

Salt to taste

METHOD

1.      Wash the poha twice and drain water.Add water ½ inch above the poha and soak poha for 15-20 minutes.

  Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add

2.      The asafoetida, curry leaves, split bengal and black gram ground nuts. Sauté till the split Bengal and black gram turn lightly browned

3.      Add green chilli and fry for one minute. Add salt , turmeric powder and lemon juice . Simmer for two to three minutes. Add the soaked poha and toss to mix.

4.      Serve hot, garnished with fresh coriander

RICE UPMA / RICE BATH

INGREDIENTS

 1 cup rice

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

1 tomato chopped

1 teaspoon split Bengal gram

1/2 cup finely chopped onion

3-5 green chilli cut into length wise

1 table spoon ginger garlic paste

2 table spoon oil

1/2 tea spoon jeera

1 teaspoon skinless split Black gram

salt to taste

METHOD

 1.   Heat the oil in a pressure cooker, add the mustard seeds, when they begin to splutter, add the asafoetida, curry leaves, jeera, split bengal and black gram. Sauté till the split Bengal and black gram turn lightly browned. Add ginger garlic paste and fry for few seconds.

2.  Add onions and fry till golden brown and now add green chillies and tomato,  fry well. Now add 2 cups of water and salt to it  and mix well. When the water started to boil, add rice and close the cooker and cook it for 2-3 whistles.

3. serve hot with chutney

 

PLAIN RICE FLOUR BREAD ( AKKI ROTI)

INGREDIENTS

2 cup rice flour

Salt to taste

 

2 table spoon oil

METHOD

1. Heat a 2 cups water in a pan, add salt and set to boil. Now add rice flour and mix and turn off heat. Now cover the dough and keep aside for 10-15 minutes, so that it becomes soft.

2. Take the dough in a big bowl and knead thoroughly till the consistency of dough is similar to chapathi.

3.Place a tava on the gas to heat, take big lemon sized dough and shape it into   ball. Expand it by keeping it on a thick plastic sheet by pressing with your hand by applying few drops oil. Carefully pick up roti  and place on the heated tava. cook the roti on the medium flame until brown spots appear on it. Turn over and cook other side also. Take out the cooked roti on a plate.

4. serve hot with peas and potato sagu or vegetable sagu

[NOTE : FOR SAGU REFER VEGETABLE SAGU]

ADAI DOSA AND MIXED BENGAL GRAM, HORSE GRAM CHUTNEY

INGREDIENTS

3 cup Raw rice

¼ cup urdu dal

¼ cup Bengal gram

¼ cup toor dal

¼ cup green gram or moong dal

4 gren chilli

2” ginger

1 large onion , finely chopped

Coriander leaves chopped finely

Salt to taste

Ghee or oil

METHOD

1.      Soak raw rice and all dals for 3-4 hours and strain.

2.       In a mixie jar , add green chillies  and ginger and grind coarsely. Now add soaked rice, dals and salt  to the mixie jar , grind to a smooth paste. The consistency is same as the regular dosa batter. Keep the dosa batter over night for fermenting.

3.      Add chopped onion and coriander leaves to the batter and keep aside for 10-15 minutes.

4.      Heat the dosa tava and grease it with a little oil or ghee. Pour a ladle full of batter and spread it with the back of ladle to form a circle. Cover with a lid and cook on medium low flame till cooked. Drizzle few drops of oil and flip to the other side and cook for a few more seconds. Transfer to a plate.

5.      Serve hot with mixed Bengal gram and horse gram chutney.

MIXED BENGAL GRAM AND HORSE GRAM CHUNEY

INGREDIENTS

¼ cup roasted Bengal gram

¼ cup roasted horse gram

¼  Cup roasted peanuts

¼ cup grated coconut

4-5 dry red chillies

6-8 garlic pod

Fresh coriander leaves

1 tea spoon mustard seeds

1 sprig of curry leaves

½ table spoon oil

A small piece of tamarind

A small piece of jaggary

Salt to taste

METHOD

1.      Take a pan, fry Bengal gram , horse gram, peanuts and red chillies separately.

2.      Grind roasted Bengal gram , horse gram ,peanuts, coconut , red chillies, jaggary, coriander leaves, tamarind, garlic, salt  to form a smooth paste. Season with mustard seeds and curry leaves.

3.      Serve with adai dosa.