Hi, everybody, It's amazing how soon 2017 ended, and here we are in 2018 already!! wishing you all a very Happy New Year and wishing you all the new year brings you joy, peace, and prosperity. I know I had been away from blogging as my health was playing up and I traveled a lot last year! Last few months I was mentally stressed out with my son's career! and now I am over the moon as my son got his admission to medicine which has brought all the happiness back. All his hard work paid off he is happy lad now, as his dream is shaping up.

Coming back to this recipe, Avarekaalu is one of the favourite winter veggies in Karnataka. If you want to enjoy this you need to be there! we even have an avarekaalu mela in Bangalore!. It's an experience in itself, when the market is flooded with these beans, right from buying to cooking we enjoy every bit of it.

Buying the best ones is, you need to smell them the ''Sogadu'' So-ga-doo (probably essence would be the word) what it is called, to check the purity of the beans which tells you how fresh it is,  some people rub it in the hand to check the smell of it. You can get the smell even if you are further away from it actually. The fresh and tender ones are my favourite as they can be used in Akki Rotti and Sundal(salad)!! Avarekaalu is like you name it we make it kind of veggie!

Vendors are crafty must be careful when we buy sometimes we end up with fewer pods of the beans! We usually buy bagful definitely not less than 2kgs at least! usually, we all sit together to remove the pods from the beans, chatting and planning what to cook.  As kids and even at this age till today I get terrified about these beans are the little pests which crawl out of them.  So, you should definitely look out for them! They are like little caterpillars sized but green in colour! sometimes you find them inside the beans as well.

ARE YOU INTERESTED TO KNOW MORE ABOUT IT HYACINTH BEANS?

These are seasonal and sold during the winter month December - January and usually appears in all festival dishes, one such festival my mom makes every Sankranthi / Pongal is this Avarekalu Tovve also known as Hyacinth Beans Dal, which is a very simple recipe.
Avarekalu has an outer skin this is soaked for a few hours or overnight and in the morning if you pinch it between your fingers the pod comes out and this is called Hitakid (Pressed) bele / (Pitakupappu)! and the skin separates out. In Karnataka and Andhra loads of dishes are made out of this!
Dehusking the beans from the pods is a little bit tricky, keeping them soaked in water helps you to press the beans easily! once you get the hang of it, it won't take long for you to do it.  But, it's an elaborate process needless to say, once done you can even freeze it in airtight freezer bags and use it whenever you want.

It's definitely worth it as the dish really tastes awesome.  In Bangalore, you can see people selling dehusked avarekaalu in liters and it's easy to buy from them as well.  I have given a few variations in the notes you can make with this dal, this also goes well with Indian flat bread like Chapathi, phulka etc..,

Let's get back to the recipe

WHAT IS TOVVE?

Tovve is a word used in Kannada one of the South Indian Languages, is nothing bu DAL! Dal is usually made with Lentils, either Tuvar, Bengal Gram, Urad (Black Gram) or Moong (Yellow Lentils).  They are cooked very softly or cooked to perfection and can be mashed up later, it's just how you like the texture! you can even thin it down or keep it thick.

HOW TO MAKE IT?

Very simple, As I have not used the usual Lentils/Dal, this is very simple you can cook it directly with the required amount of water in a thick bottomed vessel or can cook it in a pressure cooker for just one whistle.

WHAT IS SEASONING?

Seasoning a Dal is very simple, and here I have seasoned in a simple south Indian style, as we Indians season in many different ways.  Here I have seasoned it by using  Oil, which you can replace with Ghee or clarified butter, when warm it is tossed with Mustard seeds, Bengal gram Dal and Black gram Dal and for mild spicy, the dal use green chili or Dry Red Chili as you prefer.  Don't forget to add curry leaves if you can find them if not you can skip, but it takes your dish to the other level.

WHAT ELSE ARE WE GOING TO ADD?

We can add grated ginger, finely chopped coriander leaves and a dash of Lime or Lemon juice gives a magical charm to the Dal.

WHAT TO SERVE IT WITH?

Serve it with Rice, Roti, Naan, Bread.  Serve it in a bowl with a salad on the side loaded with veggies! If you do not rice you can choose any other alternative like cooked Quinoa, Bulgar wheat, millets or any other you choose to eat instead of rice!

Here I have some more dal recipes for you... 

Dal Soup

Kolai er dal

Ridge Gourd Dal

HAVE YOU MADE IT?

Excellent! Glad you tried it! I hope you enjoyed the recipe if so, don't forget to share on our social media.  You like clicking photos why not take a quick pic of the dish share it on FB, Instagram, Pinterest, twitter using our hashtag #myvegfare or tag @myvegfare we are thrilled to see a recreation of this recipe.

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Avarekaalu Tovve / Thove (Hyacinth Beans / val Beans Dal)

Avarekaalu Tovve is served instead of a dal without any dals in it! spiced up and is served with hot rice and ghee for starting an elaborate meal like in festivals.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 6 hours hours 50 minutes minutes

Servings 5

Ingredients

• 2 cups Fresh Hyacinth Beans / Avarekaalu
• 3 to 4 tbsp freshly grated coconut
• 4 stalks Chopped coriander leaves
• salt as required
• pinch Hing (Asafoetida)
• water as required

Seasoning

• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp channa dal
• 1 tsp Urad dal
• 3 to 4 Green chillies
• 1 tsp cumin seeds
• 1 stalk curry leaves

Instructions

• Once the beans are taken out of the pods wash and soak it in water for few hours or over night.
• In the morning discard and clean the soaked pods again in fresh water and drain them. Sometimes you can just keep them in the water as it helps when we dehusk the skin from the beans.
• once the beans are dehusked, take them in a thick bottomed vessel add 1 and 1/2 quantity of water of the measure of the beans and cook in a low to medium flame, it won't take long for it to cook.
• Keep an eye on it and stir now and then just to check if it doesn't get stuck to the bottom, if water is decreasing top it up with extra water for it cook until well done.
• Once the avarekalu is cooked with a masher, mash few beans don't mash them all just a few this helps in thickening of the gravy.
• Once done, switch of the stove. In a wok heat oil add mustard seeds when it splutters add chopped Green chillies and saute for a minute or two.
• Then add cumin seeds and rest of the ingredients under seasoning and fry for a minute or so, until the dals change colour. Add this seasoning to the cooked Avarekaalu.
• Add required quantity of salt, Hing and freshly grated coconut mix well and switch on the stove, if it is too thick thin it down with little water and allow it boil for a minute so, they are well combined and the dals get spiced up. Garnish with chopped coriander leaves and serve it with hot rice a dollop of Ghee

Notes

This is made just with Avarekaalu usually, If you want you can add Tuvar Dal or any other Dal of your choice.  But, cook the dals and Beans separately otherwise Avarekaalu will become very mushy.
You can pressure cook Avarekalu but it will become very mushy and you will not enjoy the dish as you won't get a bite of the beans at all.
As amma makes it usually during the festival we don't add onion or garlic, if you like you can season them with onion, garlic, and even tomatoes.

 

The post Avarekaalu Tovve / Thove (Hyacinth Beans / Val Beans Dal) appeared first on My Veg Fare.

Kodubale is a delicacy from Karnataka. It’s one of the deep-fried snacks from this cuisine.  “Kodu” means Horn like shape (after a lot of debating with my friends I got stuck to this now!) and “Bale” means Bangle! So, a dish made in the shape of Horn but turned it into a bangle to keep them intact! Whatever, this tasty snack is simply delicious you can’t just stop at one it's so very addictive!
This is my Amma’s (Mother) favourite snack. She loves making these often, my mom learned a lot from my periamma (Maternal aunt) and I too learnt a lot from her, she was a real foodie! She used to try new recipes and keep the authentic recipes alive as well.  I have never seen anybody like her in, my whole family.  She is no more and I miss her a lot.  Most of my recipes are what I have learned from these two women in my life.  This post is dedicated to my Mum and her late sister.

I remember very well my childhood days in our rented house it was a tiny kitchen she used to put the oil and little dough to each of us make us sit in front of her and ask us to make them, it was like a thumb rule, they should be perfectly in a bangle shape.
I remember my childhood days very well, it was a tiny kitchen in our rented house.  When she put the oil on heat Mom used to give us all a steel plate and little dough to each of us in a bowl, make us sit right in front of her and ask us to roll them into little bangle shaped rings, it was like a thumb rule, they should be perfectly in a bangle shape. She is still a perfectionist.
After she fried she used put them in little plates next to us and to munch on so we enjoyed our given task!! Sometimes we used to go crazy and we used to make the first alphabet of our name or any other shape we fancied, she wouldn’t mind as long as the job was done.  As she always made in large quantities. (I am sharing the same quantity here as given by her, and even today I make the same quantity).  But, after some time my sisters used to get bored and run away but, I always stuck with mom and completed the task!  Probably, that is one of the reasons I started learning and loving to cook from a very young age.  I was a sous chef to them!

I still remember the only time she would never allow us to make kodubale was during Gokulashtami festival, every item on the list had to made with Madi (Madi is a term used in Brahmin communities wherein men and women in the family after bath wears dried clothes untouched by other persons and cook food without eating anything as they make it for Puja and God!).  That’s the only one time she wouldn’t allow us to touch and mom, dad, and periamma used to make all the savouries and sweets they used to make around 30 dishes!  Those days were fun, all the three of us use to enjoy!! Gokulashtami is a big festival in Tamil families. The Mango leaves, a lot of flowers, different kind of fruits, Rangolis etc.., It was bliss!!

This recipe I promise you, you will keep it forever. Don't forget to check my notes on my tips and follow it to T for a fool proof and perfect recipe.

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Kodubale/Kodbale (Spicy Bangle rings)! Delicacy from Karnataka

Kodubale is a speciality from Karnataka. Delicious, spicy and crispy perfect Bangle shaped snack which is deep fried, quick to make and tasty.

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Ingredients

• 4 cups Rice Flour
• 1 cup Chiroti rava
• 3/4th cup Maida
• 1 tbsp Omam (coarsely powdered)
• 2 to 3 tbsp white Sesame seeds
• 2 tsp salt ( salt as required)
• 1/3 cup oil (Hot Oil)
• 1/4 cup (2 sprigs) chopped curry leaves

Grind to paste

• 1 cup freshly grated coconut ( pressed almost tightly)
• 1 cup Dried copra (precisely 1/2 the dried copra)**
• 20 Byadgi chillies**
• 1/4 tsp Hing (Asafoetida)
• 1/4 cup coriander leaves (loosely packed) (optional)

Instructions

• Heat a pan and dry roast maida and chiroti rava till it is warm to touch. Keep aside to cool.
  
• Take all the Ingredients under Grind put it in a mixie jar and grind to a smooth paste of coconut, dry copra, red chillies, Hing and coriander leaves (optional).
  
• Take a bowl put all the dry ingredients together, Maida, Chiroti Rava, Rice flour, coarsely powdered Omam and salt as required mix well and keep aside.
  
• Heat a ladle full of (1/3 cup) of hot oil and pour it on the dry ingredients, mix well and keep aside. Heat oil in a wok keep it on the stove to a medium flame.
  
• Next add the ground smooth paste into the dry ingredient mixture mix well cover and keep aside.
  
• Heat oil in a wok keep it on the stove to a medium flame. Take a little portion of the mixture in a separate bowl sprinkle water and start kneading it to make a dough! Do not add more water, sprinkle or use little water ( 1 to 2 tbsp of water) every time and start bringing it into a dough consistency. (check notes)
  
• Once the dough has come together, knead it once and start making Kodubales! The dough should be rolled like a rope with the thickness of our little finger (about 3/4th of an inch) it should be perfectly in a round shape like a bangle with the end pinched and pressed to seal the edge on to the overlapping dough on which it is turned around so that they don’t get opened when they are fried in oil
  
• once the oil is hot drop around 8 to 10 in one batch, depending upon how much oil and kadai you have used to fry! Keep frying them turning around now and then so they cooked well on both sides and turn crispy, on a medium low flame. They turn golden brown once they are done. Take them on to a kitchen towel so it absorbs oil.
  
• Follow the same procedure with the rest of the dough ingredients deep fry all the them. Once done, store them in a air tight container it will stay up to 20-25 days! (unless you don't finish them before that)
  
• Hope you try it out make and enjoy!!

Notes

 

 

Notes and Tips:

1. I have given quite a large quantity so, please do remember do not add water completely to the mix. Divide the mix in parts, take one portion at a time and mix water little by little knead well and make the dough.  According to my mom If you make dough out of the whole mix and then use it, when you fry the rings they will absorb more oil, also they change the colour of the end product and they won’t have a long shelf life.
2. Don't forget to add hot oil to the mixture and mix well, this is the trick for the crispiest kodbales!
3. Keep the temperature of the oil constant for perfectly made crispy kodbales. Once when done and after you remove the kodbales bring the flame to low when you drop the rings then go back to the medium flame and fry them until done.
4. When you roll out them into ropes sometimes you might find that they break or become hollow don’t worry it is natural. Again, knead them into the dough, and roll them they will be fine.  Do not extra Maida or anything else to make it stiffer.  Just knead well and use it.
5. Seal the edge after you overlap it onto the main ring, so it won’t open up.
6. Before frying check, the oil is sizzling hot! To find out hold your hand 3 to 4 inches above the oil you can feel the heat! Otherwise, check by adding a pinch of the dough into the oil, it should come up within seconds and float to the top that means your oil is at the right temperature. Now you can slide the kodbales carefully from the side of the wok don’t drop it from a height, this will splash the oil everywhere, so just slide them into the oil.
7. Don’t leave the rings to dry out cover them with a cloth and the dough mixture too!
8. I have mentioned you can make around 60, it depends on the size you make. It also depends the thickness of the dough rolled don’t make them too thick, it may be not crunchy, don’t make it very thin as well it will be very crunchy but loses its taste.
9. I have used only Byadgi chillies, you can use a combo of Guntur and Byadgi chillies.
10. You can use Roasted Gram (chutney dal) instead of sooji as some kannada people make it.
11. My Mom sometimes uses 1 whole coconut it gives real taste.

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Obattu / Holige / Puran Poli is a sweet flat bread made during festivals, in south of India.  It’s a very traditional Indian Sweet.
It is not just made for festivals but also is made in weddings, House-warming and many more auspicious ceremonies. This flat bread is made by making a sweet filling which is covered by dough and flattened into circles and cooked on a tawa and roasted on both the sides using oil or ghee.
It is not just made for festivals but also is made in weddings, House-warming and many more auspicious ceremonies. This flat bread is made by making a sweet filling which is covered by dough and flattened into circles and cooked on a tawa and served hot with a dollop of ghee! Yum Yum…

The Name Yugadi or Ugadi is derived from the Sanskrit word Yuga means Age, Adi means Beginning.  According to the Lunar calendar of Hindus, the New year begins or falls on the Chaitra Shudhdha Paadya or the first day of the first Indian month Chaitra.  This generally falls in the month end of March or beginning of April according to the Hindu calendar.  People of Karnataka, Andhra Pradesh and Maharashtrians celebrate this festival.
In Karnataka, traditionally we prepare Obattu / Holige which is usually prepared with Daal, either Channa or Tuvar and is also made with coconut.  We also make Holige saaru using some of the filling / Hoorna and tastes awesome.   I just for a change made it with Poha / Avalakki as I had some Red Poha left over and as it was too little I used it to make this sweet.  It didn't make much difference and tasted very well and my family loved it!

Obattu brings back memories and it's so nostalgic when I think about it.  Every festival especially these big festivals like Sankranthi, Ugadi, Deepavali my Mum was very particular that we should wear new dresses.  My sister stitches very well, a poor girl every festival she had to stitch 3 (dresses) she used to start stitching a fortnight back but wouldn’t finish until the day! she would sometimes sit and stitch all through the night! For us to wear on the festival day! when I think about it now I feel so sorry for her.

We had to get up very early in the morning, I used to draw Kolam (Rangoli), a free hand drawing in front of the house, It was my duty! And help amma in cooking! My youngest sister was the tomboy she used to take her honda and do all the shopping with my dad! It was such fun, first thing amma would do is make the Kanaka (outer covering for the Poli ) as it needs time to soak.  A good 3 to 4 hrs soaking helps in the dough to soften up and stretch very well. So, end of the story, if you are planning to make Poli soak the dough early in the morning and after you finish all other dishes make obattu in the end!
Let’s see how to make this sogasu obattu or Avalakki obattu…,

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Obattu / Holige / Puran Poli with Avalakki (Poha) - Ugadi Recipe - A Traditional Sweet Flat Bread From South India)

Obattu / Holige / Puran poli is a sweet flat bread made during festivals, in south of India. It’s a very traditional Indian sweet. This flat bread is made by making a sweet filling stuffed, which is covered by dough and flattened like a paratha and cooked on a tawa.

Prep Time 1 hour hour

Cook Time 6 minutes minutes

Total Time 6 hours hours 6 minutes minutes

Servings 15

Ingredients

For Covering

• 1/2 cup Chiroti rava
• 1/2 cup Maida
• 1/4 to 1/3 cup oil
• 1/4 tsp salt
• 1 tsp turmeric powder
• Water as required to make the dough

For Stuffing / Filling (Hoorna / Poorna)

• 1/2 Cup Red Poha / Avalakki
• 1/2 cup freshly grated coconut
• 1 cup Jaggery
• 1/4 tsp cardamom powder
• Maida for dusting (optional)** check notes

Instructions

• Take equal quantity of Chiroti Rava and Maida with a tsp of turmeric and oil, a little salt mix everything together then start adding water to make it into a soft dough. Let the dough bit sticky softer than chapati dough. Knead it very well for at least 5 minutes using one or two tsp of oil if it gets sticky, soak it with the remaining oil and leave it for 3 to 4 hours covered.
  
• Now let’s make the filling.  Take Red Poha in a bowl wash it well and soak it for 10 to 20 minutes hour it becomes soft mash it well, take equal quantity of grated coconut and grind it to almost a smooth paste don't grind it too much as coconut gives out water mix both together and keep aside. Otherwise, you can grind poha, coconut and jaggery all together to a paste.
  
• I have used 1 cup of Jaggery (you can adjust Jaggery to your liking) but don’t reduce it too much, for two things one you won’t get the consistency of the dough as jaggery helps in binding it properly and the taste becomes little bland and won’t be interesting to eat.
  
• Take powdered jaggery in a kadai, add ¼ cup of water for it to dissolve, once it completely dissolves filter it through a strainer to remove the impurities, then return it back to the kadai once it starts boiling add the poha mixture into it and start mixing it well enough so it gets completely combined and allow it cook in a medium to low flame for few minutes, keep stirring in intervals so that it doesn’t get burnt and everything comes to one whole non sticky mass.  Don’t make it too dry that spoils the consistency.  Hoorna/Poorna  is now ready. add one or two tbsp of ghee and leave it to cool down. 
  
• Take the dough and knead it very well with the help of oil, oil helps in stretching the dough like an elastic. Now the dough is ready to make the poli. Make small balls of the filling and covering as shown in the figure. The covering dough should be half the size of the stuffing.
  
• Take grease proof foil or Banana leaf or some foil which can withstand the heat, spread some oil on it then take the stuffed poli and flatten it using your fingertips into a nice round.
  
• Heat a tawa transfer the flattened poli on to it by slowly realising it cook on both the sides, drizzle oil around. Brushing oil flip and cook on both the sides. Once done serve it with a dollop of ghee, serve it hot!
  

Notes

**I use another method to make poli covering, to use less oil my mom makes the dough,  oil it lightly just on around the dough and leaves it in the fridge until needed then take it out and kneads it’s very well like kneading bread and makes it so elastic.

The post Obattu / Holige / Puran Poli with Avalakki (Poha) - Ugadi Recipe - A Traditional Sweet Flat Bread From South India) appeared first on My Veg Fare.

Everyday cooking is my forte now, sweets or any kind of desserts are in a faraway land as I have no takers anymore!! I am not a great fan of sweets, love everything spicy.  Occasionally a bit of chocolate is fine with me.  But, fruits I love them they are my sweet friends.  I try and pick up all the sweet fruits I find in the market.

When kids were small they wouldn't mind gobbling up anything!! I used to bake a lot then, now they have become old and they are more cautious of what they want to eat!! They have become more #health conscious, Every festival I dread to think what sweet shall I make and how will I try to convince them to eat it!!

In India, most of the sweets we make are traditional and cannot forgo changing them especially when you are with elders at home it's like prescribed medicines, we need to make the same sweet for particular festivals.  Now leaving away from parents and Parents-in-law who are no more, I have a free hand on changing menus!! I usually stick with the savoury part of it but, with sweet, I change, I don't follow them sometimes, as it depends on who will eat what? I think most of us have adapted to this kind of attitude right?  As my BIL  always says that his MIL makes Formula food 🙂 !! He knows what my mum makes on each and every festival.

This the method I usually make Khus Khus payasam always. You can try this method as well if you prefer to add milk.

In India, white poppy seeds are used in most of their dishes according to the region and cuisine.  These white poppy seeds are used for bringing flavour, texture and thickening.  Indian cooking is usually based on Ayurveda medicine and our ancestors have adapted it our everyday cooking for good health and its benefits.  Poppy seeds are one of the essential spices in Indian cuisine.

I remember when I had mouth ulcers, fatigue, required sleep, tummy upset or when I felt my body got heated up (Body feels very heated up according to Ayurveda) mum always made this.  It is considered to be anti-inflammatory inflammation caused from stomach and mouth ulcers.  It helps to induce good sleep.  Natural body coolant reduces the heat during summer especially.

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Kheer / Payasam with khus khus (Ghasagase /White Poppy seeds) #vegan

This traditional sweet Kheer / Payasam is totally vegan and super delicious with loads of health benefits

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4

Ingredients

• 2 tbsp White poppy seeds
• 3/4th cup Jaggery ( as you prefer)
• 2 tbsp Rice
• 3 pods cardamom
• 1 whole Coconut or 2 cups of grated coconut packed
• 5 each of Almonds, cashew, pistachio
• 1/3 cup Hot water
• 1+ 1/2 cup water

Instructions

• Dry Roast poppy seeds, in a low flame until it starts popping out. Remove it from the wok and put it in a cup pour hot water and leave it aside for 1/2 an hour with Almonds, Pistachios, Cashewnuts.
  
• Meanwhile, remove the skin from cardamom pods and powder and keep it aside. Take the gratings from the coconut and grind it into a smooth paste, Remove coconut milk by squeezing. Add 1/2 cup of water to the squeezed out coconut gratings and run the mixie again and squeeze coconut milk again. Use the remaining other 1/2 cup water with coconut squeezed gratings and grind again to take coconut milk again.
• The coconut gratings left over after squeezing the coconut milk don't throw it away use that to grind with the soaked poppy seed, cashew, almond, pistachio into a smooth paste. In an other large vessel in which you plan to make the payasam take 1/3 cup water and crushed jaggery, Keep it in a low flame and allow the jaggery to dissolve. Filter the dissolved jaggery wash the vessel so there are no impurities left over.
• Put back the dissolved jaggery into the bowl add the ground poppy seed paste mix it well, so their are no lumps in it and allow it boil, keep on stirring so it doesn't get stuck to the vessel now add the thick, semi thick and thin coconut milk you squeezed out into it.
• Add the powdered cardamom, keep stirring for few more minutes adjust consistency of the payasam if you want it thin add little more water or keep it thick. That's it, the kheer is now ready to be served. You can even edible camphor a pinch for flavour.

Notes

You can use tinned coconut milk if you are unable to make coconut milk. Another method is you need not have to soak poppy seeds.  Once it is cool ground it into a fine powder first and then add the nuts and coconut and grind them into a smooth paste and carry on with the same procedure.

 

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Coconut - wonder ever if it is a nut, fruit or a seed?  It is all the three when using it in a loose definition.  But, today I learnt a new word DRUPE! Did you know ? Botanically speaking a coconut is a fibrous one-seeded drupe, also known as a dry drupe.  Interesting isn't it?

''A drupe is a fruit with a hard stony covering enclosing the seed (like a peach or olive) and comes from the word drupa meaning overripe olive. A coconut and all drupes have three layers:  the exocarp (outer' layer), the mesocarp (fleshy middle layer), and the endocarp (hard, woody layer that surrounds the seed).''

I only know something about coconut that it is a 'Tree of life' in very simple words - A tree which is useful from head to toe and beyond.  Every bit of the coconut tree is used.  We have come to know with loads of facts and figures that the benefit of coconut is very high.  In Ayurveda, it is said that it is good for people with pitta and Vata dosha. People with Kapha dosha can also use but in limits.  I won't go too detail about it, as I am not an Ayurvedic doctor but I have just heard these things from my sister who is an Ayurvedic doctor. Coconut is a  gluten-free product!, These days you get coconut flour which can be used in lots of recipes.  It is alkaline food high in saturated fat and fiber.  It also contains protein and some important minerals such as calcium, iron, potassium and magnesium.  Due to its high fat content, it is low GI and will decrease the overall GI of any meal when added.

I love coconut rice so much I keep making it often.  Do try out and tell me if you like it.  Here's how I make it.

SIMPLE COCONUT RICE:
Recipe Author: Jayasri
Cuisine Type: Indian
Course: Main
Prep time: 15 min
Cook time: 30 min
Food Type: Rice Recipes
Servings: 4

Ingredients:
2.5 Cup cooked rice (Sona Masoori)
3 to 4 tbsp Oil
1 tsp Mustard seeds
1 tbsp Channa dal
1 ½ tbsp Urad dal
1 sprig curry leaf (12 to 15)
4 to 5 Green chillies
Pinch of Hing
1 fistful of peanuts
2 tbsp Broken Cashewnuts
Salt as required
Few sprigs of coriander leaves

Method:

1. Cook the rice first, I usually use 2 cups of rice to this I use 4.5 to 5 cups of water. This depends on the rice you use, to make this kind of rice specialties I usually cook the rice al dente or cook slightly softer.  But, don’t make it too soft as it will spoil making any kind of rice variety.
2. Once the rice is cooked and then the pressure is released spread it on a plate so the rice grains do not stick with each other.
3. Meanwhile, in a wok add 2 tbsp of Ghee or Coconut Oil add freshly grated coconut and in a low to medium flame fry coconut until it changes to golden brown colour. Once done keep it aside until needed.
4. Next heat oil in a wok, once it’s hot add tsp of mustard seeds, once it splutters add peanuts and fry it, it changes colour now add slit green chillies it turns slightly white in colour.
5. Now add chana dal and urad dal they also change colour add tsp of cumin and curry leaves with a pinch of Hing.
6. Add required amount of salt and the roasted coconut into the wok with chopped coriander leaves and cooked cooled rice, mix all the ingredients until well combined.
7. Close the lid for 5 minutes in a low flame so the rice absorbs all the spices. Switch off the stove and serve it.
8. You don’t need anything to go with it, may be with some poppadums’ probably.

Coconut Masala Rice

Ingredients:
Same ingredients as above plus a masala powder to go with the above said ingredients. Except reduce the green chillies to 2 to 3.

Masala Powder:
1 ½ tbsp Urad dal
4 to 5 Byadgi chillies
½ tsp Pepper corns
1 tsp of white til seeds
3 tbsp of dry copra
1 tsp turmeric powder
½ tsp Oil

Method:

1. In a wok heat oil in a low flame add pepper corns, urad dal, Byadgi chillies and white Til seeds and fry 2 to 3 minutes until they all change colour to this add turmeric and dry copra and fry for another 2 to 3 minutes until the copra changes golden brown.
2. Once done transfer it to a plate to cool down.
3. Once it’s cool grind it to a powder.
4. Make the rice as said above exactly but, add this powder in step 6 with other ingredients mix well until well combined.
5. Serve this with poppadum.

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Coconut Rice (two ways)

Most flavourful and aromatic rice

Course Main

Cuisine South Indian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jayasri

Ingredients

• Ingredients:
• 2.5 Cup cooked rice Sona Masoori
• 3 to 4 tbsp Oil
• 1 tsp Mustard seeds
• 1 tbsp Channa dal
• 1 ½ tbsp Urad dal
• 1 sprig curry leaf 12 to 15
• 4 to 5 Green chillies
• Pinch of Hing
• 1 fistful of peanuts
• 2 tbsp Broken Cashewnuts
• Salt as required
• Few sprigs of coriander leaves
• Masala for Coconut Masala rice
• Masala Powder:
• 1 ½ tbsp Urad dal
• 4 to 5 Byadgi chillies
• ½ tsp Pepper corns
• 1 tsp of white til seeds
• 3 tbsp of dry copra
• 1 tsp turmeric powder
• ½ tsp Oil

Instructions

• For the Simple Coconut Rice
• Cook the rice first, I usually use 2 cups of rice to this I use 4.5 to 5 cups of water. This depends on the rice you use, to make this kind of rice specialties I usually cook the rice al dente or cook slightly softer. But, don’t make it too soft as it will spoil making any kind of rice variety.
• Once the rice is cooked and then the pressure is released spread it on a plate so the rice grains do not stick with each other.
• Meanwhile, in a wok add 2 tbsp of Ghee or Coconut Oil add freshly grated coconut and in a low to medium flame fry coconut until it changes to golden brown colour. Once done keep it aside until needed.
• Next heat oil in a wok, once it’s hot add tsp of mustard seeds, once it splutters add peanuts and fry it, it changes colour now add slit green chillies it turns slightly white in colour.
• Now add chana dal and urad dal they also change colour add tsp of cumin and curry leaves with a pinch of Hing.
• Add required amount of salt and the roasted coconut into the wok with chopped coriander leaves and cooked cooled rice, mix all the ingredients until well combined.
• Close the lid for 5 minutes in a low flame so the rice absorbs all the spices. Switch off the stove and serve it.
• You don’t need anything to go with it, may be with some poppadums’ probably.
• For Masala coconut rice:
• Ingredients:
• Same ingredients as above plus a masala powder to go with the above said ingredients. Except reduce the green chillies to 2 to 3.
• In a wok heat oil in a low flame add pepper corns, urad dal, Byadgi chillies and white Til seeds and fry 2 to 3 minutes until they all change colour to this add turmeric and dry copra and fry for another 2 to 3 minutes until the copra changes golden brown.
• Once done transfer it to a plate to cool down.
• Once it’s cool grind it to a powder.

The post Coconut Rice (two ways) appeared first on My Veg Fare.

India is a country with a vast cultural ambiguity.  Each state / Religion / Sects and sub-sects enjoy different festivities.  Each state celebrates Harvest festival, in different months.  Keralites from Kerala from the south of India, also known as God's own country because of its natural beauty and famous for its backwaters and the lush greenery.

Onam is the biggest festival in Kerala, It is also called the state festival of Kerala.  Festival falls during the Malayalam month of Chingam (Aug-Sep).  Onam is celebrated marking the commemoration of home-coming of their  King Mahabali.  This Harvest festival in Kerala is celebrated by one and all of 10 days irrespective of religion, caste, and creed.  It is said that King Mahabali's rule, was a golden era in Kerala.  It is in honour of this King Mahabali that Onam is celebrated.  Thiruonam day is the most important day of the 10 day Onam festival  it is the of Sri Padmanabha Swamy, presiding deity of Thiruvananthapuram. It is on the Thiruonam day King Mahabali was sent to Paathalam (nether world) by Vamana (avatar of Mahavishnu),

The story goes likes this - King Mahabali was the descendant of Hiranyakashyap, father of Prahalad.   Mahabali was the Asura (demon) king .  The king of greatly respected in his kingdom for his bravery, virtues, strength, intelligence, and his extreme generosity.  During his reign, his subjects were very happy and content there was no crime, corruption, poverty and sorrow.  Mahabali's growing popularity and fame made the suras (Gods) jealous and were concerned, they were threatened as usual, about their own supremacy in front of the Asuras.  As the Gods knew about Mahabali's generosity,  he would not say no to anybody if they approached him with a request.  Keeping this as their strategic point they made Lord Vishnu disguise himself as a dwarf and a poor brahmin called Vamana.

Vamana was sent to Mahabali,  right after him offering prayers to his favourite deity Mahavishnu.  When he would do charity work, when it was Vamana's turn, Bali asked him what he wanted he innocently said he needed land. Mahabali was ready to give as much land as he wanted, but Vamana said that he wanted a piece of land, which would cover keep his three steps.  Mahabali was surprised but his court advisor Guru Shukracharya sensed Vamana was not an ordinary Brahmin and warned the King.  But, the king would not go back on his words took his Kamandalam to grant the wishes of the Brahmin.  Guru Shukracharya disguises himself and blocks the nozzle where the water comes out, Vamana knowing about it pokes the hole that was Shukracharya looses his one eye.  As the wish was granted Vamana puts his one foot on the earth, his little feet covers the whole earth!! next foot he puts his foot on the Universe and covers the whole of Universe.  Vamana asks Mahabali where to put his third foot, by then Mahabali, had come to know that Vamana was not an ordinary person.  He asks Vamana to put his third foot on his head, Vamana puts his foot on Mahabali's head and pushes him down to paathala(netherworld), where he shows himself as Lord Vishnu and blesses him with a boon.  King Mahabali requests Mahavishnu to give him permission to visit his subjects once every year to see them if they were happy and content.  It is this  day Keralites  welcome their king who sacrificed his life, Every year people make elaborate preparations as a tribute their king with all the pompous and celebration. They wish to please the spirit of their King by depicting that his people are happy and wish him well, it is on the second day the King said to visit the earth. A Lovely story isn't it ?

Hmm..., Did you know something else as well,  It is said that the laying of the Pookolam (an arrangement of flowers, A special kolam design made with flowers during Onam festival which is arranged in front of the house or in the hallway), is arranged starting from the first day of Onam until the 10th day of the celebration.

Onam is also celebrated with different activities in the state and of course, no Indian festival is celebrated without an elaborate feast.  Onam Sadya is what it is called during Thiruvonam festival served on a plantain leaf.  It is said around 30 varieties of food is prepared.  Onam Sadya includes - Thoran, Mezhukkupuratti, Kaalan, Olan, Aviyal, Sambar, Parippu curry, Pappadam, Sharkaravaratti, Banana chips, Erisheri, Rasam, Pulissery, Moru curry, pickles, Theeyal, Kootu curry, Pacchadi, Buttermilk, Chammanthi, and payasam.

I will post the recipes in the coming days, but I would love to share one of my favourite Pulissery or Pulisheri which can be made with different fruits and veggies, here I am sharing with Mango.

MAMBAZHA PULISSERY / PULISHERI (SWEET MANGO CURRY)

Recipe Type: Main Meals
Author : Jayasri
Cuisine : Indian (Kerala)
Prep time 10 minutes
Cook time: 10 minutes
Shelf life: one day

INGREDIENTS:
1 sweet Mango
1 tbsp Jaggery
2 tbsp coconut oil
1 sprig curry leaves
2 dried red chillies
A pinch of hing
1/4 tsp mustard seeds
Salt as required
2 cups of water

Grind to paste:
1/3 cup fresh coconut
2 to 3 green chillies
1 tsp cumin seeds
1/2 tsp mustard powder
1/2 tsp turmeric powder

METHOD:

Wash and chop the Mango into cubes (slightly bigger in size) leaving the seed. In a pan heat oil and add mustard seed, once it splutters add curry leaves and dried red chillies once they are done add the chopped Mangoes and a cup of water and then allow it to cook, in a medium flame.
Meanwhile take all the ingredients under Grind to paste in a blender to make into a smooth paste using 1/4 cup of water.
By that time the Mangoes would have cooked, as it doesn't take a long time to cook. Add this paste to the pan mix well and add the remaining water. Add salt and jaggery and allow it to cook for few more minutes until well blended.
Pour the contents of the curry into a serving bowl and serve immediately.

Notes:

This curry can be made with cooking the mangoes first and then adding the seasoning in the end as well.
You can add onion and garlic with the seasonings if you want, but i like it without onion and garlic.

Enjoy!!!

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Mambazha pulissery (Sweet Mango curry) - Kerala style

This sweet and spicy curry is so delicious you wouldn't say no to a second serving

Course Main

Cuisine Indian (Kerala cuisine)

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Jayasri

Ingredients

• INGREDIENTS:
• 1 sweet Mango
• 1 tbsp Jaggery
• 2 tbsp coconut oil
• 1 sprig curry leaves
• 2 dried red chillies
• A pinch of hing
• 1/4 tsp mustard seeds
• Salt as required
• 2 cups of water
• Grind to paste:
• 1/3 cup fresh coconut
• 2 to 3 green chillies
• 1 tsp cumin seeds
• 1/2 tsp mustard powder
• 1/2 tsp turmeric powder

Instructions

• Wash and chop the Mango into cubes (slightly bigger in size) leaving the seed. In a pan heat oil and add mustard seed, once it splutters add curry leaves and dried red chillies once they are done add the chopped Mangoes and a cup of water and then allow it to cook, in a medium flame.
• Meanwhile take all the ingredients under Grind to paste in a blender to make into a smooth paste using 1/4 cup of water.
• By that time the Mangoes would have cooked, as it doesn't take a long time to cook. Add this paste to the pan mix well and add the remaining water. Add salt and jaggery and allow it to cook for few more minutes until well blended.
• Pour the contents of the curry into a serving bowl and serve immediately.

Notes

This curry can be made with cooking the mangoes first and then adding the seasoning in the end as well.
You can add onion and garlic with the seasonings if you want, but i like it without onion and garlic.

The post Mambazha pulissery (Sweet Mango curry) - Kerala style appeared first on My Veg Fare.

It is also called Unde Huli! Nucchinunde always brings me a lot of old memories,  my memories are always entwined with my Maternal aunt (my periamma) but not with my grandmother!!   This is something you cannot find in a restaurant it is just purely Homemade.  Sometimes Amma (mom) would make it for our after school snack.

I customorly make it during Neeru thumba habba during Diwali, the first day of Deepavali with sweet kozhukottai which is a tradition I follow from my Ajji!

Wonder why is it called Nuchina unde?

It is very simple in Kannada Nucchu means Broken and  Unde means Ball.  Nucchu (Broken) can be of anything !!.

Why another name Unde Huli then?

This spicy ball is also used in making Majjige Huli (spicy Yogurt gravy) and can also be added in Khuzmbu/sambar.  It is a very delicious dumpling.

when can we eat this? 

You can have it for breakfast /Lunch / Dinner, highly nutritious and protein-packed as well, You can even send it in Lunchboxes what more can you ask for :).

How can we eat this?

You can just eat it without any sides or you can make coconut chutney to go with it, also with any kind of tart plain gojju, I will post the recipe soon. I just love munching on it, without any sides.

Do we have to use the same measurements?

It is very versatile you can change the ingredients your liking, I usually mix all the three dals.  It is usually made with more Tuvar dal and less channa dal, urad dal, and moong dal is not used! But, I love using all of them to make it more nutritious.

What else can we add not add to this recipe?

You can add different greens here I have used Dill and Ponnanganni keerai (Sessile Joyweed).  Dill leaves are the commonly used you can also use mint, fenugreek, coriander and also can use chopped Onions with coriander and curry leaves, Now with all the things I have told you definitely know this is going to be very tasty.
So, it means you can add all these! don't add spinach, amaranth those kind of greens.

Is it healthy?
Off course it is highly nutritious and a completely protein packed food.  Here we are using... Legumes / pulses / Lentils
1. Toor / Tuvar / piegeon pea - split Piegeon peas is a yellow lentil
2. Channa Dal / Bengal gram Dal - split black chickpeas that have skin removed
3. Urad Dal
4. Moong Dal / Yellow gram Dal - split green gram

This recipe is :
#Vegan and Gluten free
# Can be served as a starter
# fasting ( farsan) recipe
# Party or tea time snack
# Pantry staple ingredients

Nuchinunde (Steamed Lentil Dumplings)

Cuisine : Indian
Recipe Author : Jayasri
Recipe Type: Breakfast/ Lunch
Prep Time : Soak time (3 to 4 Hrs) and 30 minutes
Cook Time : 15 minutes
Shelf Time : one-day

Ingredients:
Tuvar Dal 1 Cup
Channa Dal 1/3 cup
Urad Dal 1/4 cup
Moong Dal 1/4 cup
Dill leaves 1/4 bunch ( around 1/2 cup)
OR
Ponnangani Keerai ( around 1/2 cup)
few sprigs of coriander leaf
one sprig of curry leaves
one inch Ginger
6 to 7 Green chillies
salt to taste
Asafoetida / Hing 1/8 tsp
Chopped coconut pieces

Method:

Wash and soak all the Dals. You can soak the dals separately or together for at least 2 to 3 hours.

Once soaked drain all the dals for some 10  to 20 minutes so there is no water left.

Clean all the greens thoroughly with water 3 to 4 times so, there is no impurities left, chop them up finely.   Green chilies and ginger as well.

Grind the Dals in a mixer coarsely with green chilies and ginger and a little coconut.   Grinding Dals properly is very important don't forget they need to grinded COARSELY they should be grinded as we do for Ambode ( Chatambade / channa dal vada)

Check my NOTES FOR MY TIPS

In a large bowl take the coarsely ground dal with the chopped greens, salt and Hing.
Mix them all together with some more chopped coconuts.
Make small oval-shaped balls out of it and steam them in an Idli cooker or place them on Idli moulds and steam in a cooker for 15 minutes without the weight in a medium flame.

Once done take them out serve them with coconut chutney or with a dollop of ghee.

Notes:
Don't forget, to grind the Dals coarsely. I usually take little quantity of the dals grind then first with green chillies, ginger and coconut to a paste, take it out and grind the dals in 2 to 3 parts in little pulses like a quick turn of the knob  2 to 3 times in my Mixie Jar which grinds to a corase consistency that way!
When making for festivals make as said in the recipe above you can omit Onions, garlic and Ponnangani Keerai.
You can just add coriander, curry leaves, and coconut without any other greens
You can also add chopped veggies to make it more inviting for kids!!
You can add onions, garlic, ginger, coriander and curry leaves.

Nuchiunde is made with only Tuvar Dal. But you can always use any dals in different variations.

You can add this in Majjige Huli ( Yogurt gravy) or in Sambhar and call it Unde Huli (Parup Urandai sambar), which is dumpling in Sambhar.

Hope you enjoy making this for the festival...

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Nuchinunde ( Undehuli) - Steamed Lentil Dumplings / Vegan and Gluten Free

A very healthy and nutritious, protein packed steamed Lentil dumplings which are spicy and tasty with loads of flavours

Course Breakfast/Brunch/Lunch

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 18

Author Jayasri

Ingredients

• Tuvar Dal 1 Cup
• Channa Dal 1/3 cup
• Urad Dal 1/4 cup
• Moon Dal 1/4 cup
• Dill leaves 1/4 bunch around 1/2 cup
• OR
• Ponnangani Keerai around 1/2 cup
• few sprigs of coriander leaves
• one sprig of curry leaves
• one inch Ginger
• 6 to 7 Green chillies
• salt to taste
• Asafoetida / Hing 1/8 tsp
• Chopped coconut pieces

Instructions

• Wash and soak all the Dals. Drain all the dals for some 10 minutes so there is no water, Clean all the greens chop them up, green chillies and ginger as well.
• Grind the Dals in a mixer coarsely with green chillies and ginger and little coconut.
• In a large bowl take the coarsely ground dal with the chopped greens, salt and Hing.
• Mix them all together with some more chopped coconuts.
• Make small oval shaped balls out of it and steam them in a Idli cooker or place them on Idli moulds and steam in a cooker for 15 minutes without the weight in a medium flame.
• Once done take them out serve it with coconut chutney or with a dollop of ghee.

Notes

Notes:
When making for festivals make as said in the recipe above you can omit Ponnangani Keerai.
You can just add coriander, curry leaves and coconut.
You can also add chopped veggies make it more inviting for kids!!
Don't forget, grind the Dals coarsely.
Usually Nuchiunde is made with only Tuvar Dal. But you can always use any dals in different variations.

You can add this in Majji ge Huli ( Yogurt gravy) or in Sambhar and call it Unde Huli, that is dumpling in Sambhar.

The post Nuchinunde ( Undehuli) - Steamed Lentil Dumplings / Vegan and Gluten Free appeared first on My Veg Fare.

This year 2016  Avani Avittam / Upakarma falls on 18th August

Upākarma "Beginning" (Sanskrit: उपाकर्म), also called Āvaṇi Aviṭṭam (Tamil: ஆவணி அவிட்டம்) and Janivārada Huṇṇime(Kannada: ಜನಿವಾರದ ಹುಣ್ಣಿಮೆ),Gamha Purnima (Odia: ଗହ୍ମା ପୂର୍ଣିମା), is a Vedic ritual practiced by Hindus of the Brahmin caste. This ritual is also practiced by the Kshatriya and Vaishya community, who are dvijas and therefore have the rights to doSandhyavandanam, the daily ablution ritual.

Courtesy: wikipedia

In those days it is said that children were sent to study to distant places where Rishis taught Vedas and Upanishads to the Brahmin community before they were sent away.  ''Upakarma'' or ''Beginning'' or ''Aarambham'' is the auspicious day to start their education.

Brahmins belonging to Yajur Veda observe Upakarma in the month of Sravana (Aug-Sep) on the day of Paurnami.

There is a story saying the Lord Hayagriva ( Lord of Knowledge/Learning) restored the Vedas to Brahma from the demons Madhu and Kaitabha who stole the Vedas from Brahma, it is said that Vishnu took the form of Hayagriva (Haya-Horse and Griva - Neck/Face) to kill the demons and recover the precious scripts.

On this day the men and the children (who had Upakarma already) have to change the threads accordingly.
Bramhacharis (unmarried Brahmin Boys) should wear 2 Vastras and have to wear 3 lines/strands of thread where as the married men Gruhasta's have to wear pancha kacham and wear 6 line/strands of thread. Both should also use Upavastram / Uttareeyam tied to their wait during the ritual.

Important things used during the ritual of Yagnopaveetam (Poonal / Sacred thread) are Panchapathiram, Uddharani (for aachamanam), Dharbam, Black Til seeds (used for tharpanam), Rice (Akshadhai), Aasanam (to sit), Jalapatram.

This ceremony symbolizes retrospective and pertinence to a new beginning.

Typical Menu for Aavani Avittam is

Breakfast : Idli / Aapam
Lunch: Saadham (Rice) Paruppu (Dal tadka), Nei(ghee), Mour Kozhambu (yogurt based curry) or Sambhar, vada (urad dal vada), Paruppu usali, Kariamudhu (Poriyal /dry curry), Saathamudhu (Rasam), Thirukannamudhu (payasam), Vadaam / Aaplam ( fried papads), Thayir (yogurt) and pickle.
Dinner: Light tiffin but women and children have to eat Saadham (Rice) little at least and they do not do fasting as the men who would have given Tharpanam on this day.

GAYATHRI PRATHIPATH / JAPAM : August 19th
Gayathri Japam is done as to their capacity of reciting the mantra from 21 to 108 to 1000.

I have collected these from few sources from Google and here are some more links if you interested in reading more about this festival.
Scripts, Sankalpams and Do it yourself scripts and MP3's are here if you are abroad which is very useful.

https://www.trsiyengar.com/id62.shtml
https://www.trsiyengar.com/id63.shtml ( for Gayatri Japam)
http://www.ramanuja.org/sv/rituals/upakarma/significance.html
http://www.prapatti.com/slokas/index.html (for different regional languages and Gayatri Japam)
http://www.prapatti.com/slokas/kannada/upaakarma.pdf (Yajur veda Upaakarma in Kannada)
http://www.prapatti.com/slokas/tam2/upaakarma.pdf (Yajur Veda Upaakarma in Tamil)
http://vedabhavan.org/yajur-upakarma-avani-avittam-2016-text-mp3-downloads/
http://www.panchangam.com/avani.html
https://www.scribd.com/doc/51710064/Yajur-Veda-Avani-Avittam-or-Upakarma-and-Gayathri-Japam
http://www.hindu-blog.com/2009/07/narli-purnima-in-maharashtra-narali.html (In Maharashtra people celebrate this purnima day as Narli Purnima check this link to know more about it.

Have a wonderful day...

RAKSHA BHANDAN

In North India people celebrate Raksha Bandhan on this same day as the name depicts Raksha ( to Protect) Bhandan ( to tie). Sisters tie Rakhis to their brothers to protect them from evil influences and it is a big festival for North Indians. Married woman go or invite their brothers and tie Rakhi for the well-being of their brothers.
When I was searching in the net I came across this, I thought this was very interesting and wanted to share with you this as I had not heard of a mantra for this particular festival.

A Mantra is recited when the Rakhi or the silken thread is tied. The silken thread is charged with the power of the Mantra,The power of this Mantra protects the wearer from evil influences. which is as follows:

Yena baddho balee raajaa daanavendro mahaabalah;
Tena twaam anubadhnaami rakshey maa chala maa chala.
"I am tying on your hand this Raksha, with which the most powerful and generous King Bali himself was bound; O Raksha, don’t go away; don’t go away."

Lots of sweets are made during this festival and shared with everybody.

The post Avani Avittam / Upakarma and Raksha Bhandan appeared first on My Veg Fare.

- Russell Baker

When the sun hits your head, you need to quench your thirst first ? and for me, I just love drinking plain water.  But, sometimes I don't mind drinking fresh fruit juice.  When we get lots of fresh fruit in the market we can have 5 a day or 10 a day 🙂 make juice or make a salad but just enjoy it. Do you love fruits? Then you are  my  list of best friends ever.  Summer brings out some beautiful flowers, fruits,  and veggies.

Sun was in his full glory, that doesn't mean it reaches 42 - 43C as in India.  When it reaches 25-27C it's unbearable for us here, In my part of the world sun is still playing Hide and seek.  It's been pouring non-stop from past 3 days got tired of seeing rain for so long, I did so much gardening repotted my plants, added new plants, had to dig out weeds and add fresh compost as I have a very clayey soil, it's  hard work.  but love my garden when they are in full bloom.  At least for six months I can enjoy seeing them.

With all the hard work I get some perks as well! three thorns got into fingers, I just ignored the two but the third one was too stubborn, I couldn't sleep the whole night as it became blue and swollen and it was my thumb finger!  so, no gardening the next day but had to go to the  emergency unit to get rid of my splinters, the nurse was smiling and said you come every year just for this.  I had a tetanus injection because I don't know if I had one when I was a kid and my parents can't remember!  Anyways thank God! she removed it and I had trouble cooking and cleaning as it was paining severely.

Am I talking too much pouring away my stories as usual, getting back to this drink, Just before the summer starts in India we have a festival called Rama Navami, it's this time of the year which tells you the summer begins,  In India festivals always are accompanied with loads of savouries and sweets, but this festival is celebrated with just a very few interesting recipes which can be mustered up in few minutes.

Ram Navami means it's just panaka ( a delicious cooling drink) Majjige (Buttermilk /chaas) and Kosambari ( with Moong dal and cucumber).  This is served in all the temples and in homes when you visit on that day!  I could go ahead and say that our ancestors tailored the recipes accordingly to the regions and seasons in which we live in India.  They had a purpose for every recipe and the different oils used in different regions also are apt to that place and their life style.  Back to Ram Navami  as I was telling earlier as it is the time when the summer sets in we get different fruits and vegetables which need to be eaten as it is seasonal and helps you stay strong in the hot summer, you can see loads of Melons ( watermelon/ Honey dew melon/Musk Melon/ Cantaloupe) and loads of cucumber, wood apple, Mangoes and Many more.   Melons and cucumbers as you know has loads of water content in them and helps  you hydrated so, that's why in this festival they serve you with this kind of recipes.  Interesting isn't it?

Yellow Melons are called Kharbooza in Urdu. Both the melons smell gorgeous when you hold it and smell it.  The perfectly riped melons smell awesome.  They really are sweet and taste like honey.

Do you have something like this in your place, it need not have to be a festival but what you would eat most as  your Mother's and Grandmother's made for you to eat during summer time. what are those special fruits and veggies which you find during summer time,  These days you can find everything all through the year which is not what you really need right?

My Mom made these every year during summer but she used to make different types of drinks for us to enjoy the whole of summer, my Mom was a school teacher, it was fun as she used to get holidays as we got!  My Mom is a creative cook and she loved experimenting and it was fun to have her at home as she never got tired of spending more time in the kitchen even with the unbearable heat wave.  This drink brings me loads of memories.

Musk/Honey Dew Melon Drink

Recipe Author: Jayasri
Recipe Type: Juices/Drinks/Mocktails
Prep Time:10 minutes
Cook Time: 10 minutes
Serves: 4
Shelf Time: 2 days

Ingredients:
Any Melon of your choice (Musk/Honey-dew)- 1
Jaggery/Gaur - 1/2 Cup
2 to 3 - Cardamom
2 to 3 Cups - water

Method:
Wash and dry, Cut open the Melon and remove the seeds.
Using a melon baller scoop out few melon balls for garnishing when you serve.
With a spoon scoop out all the flesh and mash it well. ( My Mom used to squash it using her hand to a pulp)
In 2 to 3 cups of water or you can use more water adjust to the consistency you like!, there's not an exact measurement for this.
Dissolve the grated jaggery until it dissolves then filter it through a sieve. Usually, they have impurities, as this is a raw product.
Then mix the squash of the melon and chill it in your fridge and serve it.
Oops! Don't forget to add some crushed cardamom powder.
Enjoy!

Notes:
It shouldn't become too squashed like grinding it in a mixie. But if you preferred to do so you can do it if you don't want to use your hand!
There is no exact measurement of water, If the melons are very sweet you don't need a lot of Jaggery.
Jaggery comes in round blocks or square blocks, grate or mash them up and use them as you require depending on the sweetness of the melons. Jaggery/Gaur is a sweetener used in India, it is not a processed sugar and is the raw product of cane and is a better option than sugar.

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Musk / Honey Dew Melon ( Galia / Kharbooza) #Drink OR Make a #salad!

Most delicious and awesome drink, You would want it a second and third helping.

Course Juices/Drinks/Mocktails

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Jayasri

Ingredients

• Ingredients:
• Any Melon of your choice Musk/Honey-dew- 1
• Jaggery/Gaur - 1/2 Cup
• 2 to 3 - Cardamom
• 2 to 3 Cups - water

Instructions

• Method:
• Wash and dry, Cut open the Melon and remove the seeds.
• Using a melon baller scoop out few melon balls for garnishing when you serve.
• With a spoon scoop out all the flesh and mash it well. ( My Mom used to squash it using her hand to a pulp)
• In 2 to 3 cups of water or you can use more water adjust to the consistency you like!, there's not an exact measurement for this.
• Dissolve the grated jaggery until it dissolves then filter it through a sieve. Usually, they have impurities, as this is a raw product.
• Then mix the squash of the melon and chill it in your fridge and serve it.
• Oops! Don't forget to add some crushed cardamom powder.
• Enjoy!

Notes

Notes:
It shouldn't become too squashed like grinding it in a mixie. But if you preferred to do so you can do it if you don't want to use your hand!
There is no exact measurement of water, If the melons are very sweet you don't need a lot of Jaggery.
Jaggery comes in round blocks or square blocks, grate or mash them up and use them as you require depending on the sweetness of the melons. Jaggery/Gaur is a sweetener used in India, it is not a processed sugar and is the raw product of cane and is a better option than sugar.

The post Musk / Honey Dew Melon ( Galia / Kharbooza / Canteloupe ) #Drink OR Make a #salad! appeared first on My Veg Fare.

Three weeks ago one fine day, yes, I mean it! I know you are wondering fine and English weather not a good combination, but a big YES! just like today :).  It was a  beautiful sunny day for almost a week and I was so thrilled to think that finally the spring is here, my tulips have all blossomed beautifully and my little cherry blossom tree is full of pink flowers and all the perennial shrubs are springing back to life.   I was literally dancing with joy! Ahem.., don't laugh if you are in this part of the world you would too!  I am a fanatic gardener, mean to say I am not an expert but love gardening I try my best to keep all my plants alive (most of the time).

Remember my post when  I told you about the wind which took off with my greenhouse and all the pots in it.   It destroyed few of my plants and pots, my garden was looking like somebody ransacked my garden with a vengence. Every day I used to stand in my conservatory and cry myself in my heart thinking when is all this going to be set right?  Sigh.

All these days I hadn't stepped out to clean up my garden, I hate to go out when it is cold and your hands go freezing. When the sun came up it was like a gold lining on every cloud visible.  My conservatory gets too hot when the sun is bright.  Anyways I was so excited at last I could clean up my garden did a lot of jobs cleaned out the whole garden got rid of all the weeds and made space for the sprouting plants.  Had to bin few pots and sorted out all compose and I have dumped them in a big bin so I can sort it out later, when doing all this I got really thirsty that was when I made this lemonade,  I make this  often because I love it!, If you taste it you would too.

It brings back memories, it's always going back to our memory lane! something to chew on when you are getting old. The good old memories bring joy, happiness, tenderness and all the sparkle in your eyes right? Just like spring.  Amma(mum) used to make this lemonade often made this for us to keep us hydrated.  Summer in India is unbearable we get our school holidays just for the kids to stay at home.  That's when we need lots and lots to drink, my parents never bought any aerated drinks for us it was always homemade and super healthy with  herbs and an Ayurvedic touch to it.  This is one such drink which we used to enjoy.

I don't make this lemonade just during summer, but whenever I feel I need some refreshing drink, As I don't drink any aerated drinks very rarely I take a sip or two of coco-cola or a fanta, I always love to drink fresh fruit juices.  This reminds me of Banglaore my home town, during summer we have all these shops spring up where they sell fresh fruit juices.  So,  when I went out I used to go looking for these kinds of shops where we would get fresh fruit juices. I don't get this  kind of happiness here, it's always bottled juices in our supermarkets!

Coming back to this recipe, it has a touch of Indian panakam (juice) recipe it's so delicious you will love it,  It has also turmeric and ginger which has anti-inflammatory properties, helps you in many ways good for joint pains, osteoporosis, digestion and has many health benefits.

LEMONADE WITH INDIAN SPICES

Recipe Author: Jayasri
Recipe type: Juices/Drinks/Mocktails
Prep time: 10minutes
Time: 20 minutes
Shelf life: 1 month
Serves: 8 to 10

Ingredients:

1 Cup Sugar/1/4 to 1/3 cup of grated Jaggery*
1/2 to 3/4 Cup Lemon/Lime Juice from 10 Lemons/Limes
3'' turmeric stick
2'' Ginger
3 cloves
3 to 4 cardamom pods
3 and 1/2 cups of water

Method:

Using a pestle and mortar or a mixie grind dried turmeric, ginger, cardamom  and cloves. (I used my pestle and mortar and crushed all of them).  In a vessel take 3 cups of water add the crushed spices and add it to the water and allow it to boil for 10 minutes in a low to medium flame.  Then add sugar or Jaggery and boil for another 3 to 4 minutes. Once the sugar dissolves filter everything into another bowl and then allow it cool down completely.

Once it cools down completely add the filtered lemon/lime juice and mix well and store it in an air tight clean bottle and store it in the fridge as it is like a squash you can add water and serve it.

NOTES:

*You can use sugar or Jaggery to make this I have given measurements to my liking you can increase or decrease the sweetness apt to the Lime/Lemons you use.

I have given the shelf life as a month, but I have used it before that.

C you soon with a cold soup stay tuned and enjoy the weather.

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Lemonade with a Indian Spices

A very refreshing drink which is not only delicious but is loaded with aniti-inflammatory properties and keeps fresh and hydrate in summer

Course Juices/Drinks/Mocktails

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Jayasri

Ingredients

• 1 Cup Sugar/1/4 to 1/3 cup of grated Jaggery*
• 1/2 to 3/4 Cup Lemon/Lime Juice from 10 Lemons/Limes
• 3 '' turmeric stick
• 2 '' Ginger
• 3 cloves
• 3 to 4 cardamom pods
• 3 and 1/2 cups of water

Instructions

• Using a pestle and mortar or a mixie grind dried turmeric, ginger, cardamom and cloves. (I used my pestle and mortar and crushed all of them). In a vessel take 3 cups of water add the crushed spices and add it to the water and allow it to boil for 10 minutes in a low to medium flame. Then add sugar or Jaggery and boil for another 3 to 4 minutes. Once the sugar dissolves filter everything into another bowl and then allow it cool down completely.
• Once it cools down completely add the filtered lemon/lime juice and mix well and store it in an air tight clean bottle and store it in the fridge as it is like a squash you can add water and serve it.

Notes

*You can use sugar or Jaggery to make this I have given measurements to my liking you can increase or decrease the sweetness apt to the Lime/Lemons you use.

I have given the shelf life as a month, but I have used it before that.

The post Lemonade with Indian Spices appeared first on My Veg Fare.