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.

Eating greens are something I love, At least weekly thrice I use different greens in my cooking.  when I was in India, I used to use greens every day!  But, In India you get so many different varieties as I am in India right now I will try and introduce all the greens I used to use back in those days when I used to live here.  I miss them so much especially my hubby! Every day I used to just cook one of the varieties with a dash of salt and serve him!

This boy used to bring different kinds of greens in a big tokari / Butti (Basket oven with jute) tied to a cycle and a big wet cloth on top of it so the greens remain fresh until he sells everything!  He used to hang a bottle of water to the handle and sprinkle water now and then to keep it fresh.  Some of them use Gonicheela (Go-ni-chee-la) made with jute! Which stays wet for a long time and keeps the greens fresh.  My favourite which he always used to get me was Gongkura or Gonkura!

Today I am introducing you to these beautiful greens called Chakothne or Chakkotha spelled as Cha-ko-th-ne and Soppu spelt as so-oppu!!  Soppu means Greens!  I tried searching for an English name for this and the nearest I have come to is – It’s called Mountain Spinach! When I read the Wikipedia article I thought it might be the same!  Anyways If you are in Karnataka try this green and I am sure you will love it.

Chakothne soppu or Mountain spinach are very low in calories and fats.  Its leaves hold a good amount of soluble dietary fiber.  It is rich in Nutrients like Vitamin – K, C, E, B Minerals – Iron, Calcium, Potassium, and Magnesium.

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Chakothne soppu (Mountain Spinach Yogurt gravy) Majjigehuli / Morkuzhambu

The greens in this Yogurt gravy is so delicious and goes very well with rice or Raagi Mudde ( Finger Millet Balls)

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 1 Big Bunch Chakkotha / Chakkothne (Mountain Spinach)
• 2 cups slightly Soured thick Yogurt (curd)

Ingredients to Grind

• 3 tbsp channa dal soaked
• 3 numbers Green chillies
• 3 number Dry Red Chillies
• 1 tbsp coriander seeds (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 cup freshly grated coconut
• 1/4 cup Chopped coriander leaves ( 5 sprigs)
• 1/4 cup water

seasonings

• 2 tsp coconut oil (or any other oil)

Instructions

• First, you need to soak channa dal for at least an hour.
• Meanwhile remove the thick hardy stem from the greens in the stalk below and rest of them give a good rinse thoroughly so there is no mud or sand stuck to them.
• Then chop the greens finely and Cook the greens in ½ cup of water. I use my pressure cooker and cook the greens up to two whistles. You can also cook in a thick bottomed container but then you need to keep an eye on it and keep adding water as you don’t want it get stuck to the bottom while cooking as the water evaporates steadily.
• Grind ingredients mentioned under the Ingredients to grind to a smooth paste using the water mentioned in the list.
• Once the Greens are cooked take them in a thick bottomed container with the water to this add the ground smooth paste, mix well, and allow it to boil. This helps in masala getting absorbed into the greens and the raw smell of the masala disappears.
• Just keep an eye keep stirring now and then as it starts to thicken add extra water if needed probably ¼ cup or so then it won’t get stuck to the bottom. The Dal and coconut helps in thickening quickly, so don’t forget to monitor after 5 to 8 minutes add required amount of salt.
• Beat the curd/yogurt, reduce the flame to sim pour it to the cooking greens masala mix well and allow it cook for few more minutes keep stirring. If you cook in a medium flame you need to keep an eye on the yogurt gravy if it boils too much the yogurt splits!!
• To monitor this, you can notice small bubbles forming at the edge of the container that is when you switch of the stove and place it on to a heat resisting mat. If you leave it on the stove the heat of the stove may curdle the gravy and the real consistency of the Majjige huli will disappear.

Notes

Don’t use too sour curds.
Don’t forget to monitor the gravy when it is cooking after you add yogurt.
I have used a just ¼ cup of coconut you can use more and reduce the quantity of channa dal to ½ the quantity mentioned above.
You can use a combination of both the chilies or just use any one of them. Preferably green chilies are used.  If having health problems like IBS wherein you are allowed to use green chilies use dry red chilies.
You can substitute it with spinach as well.
Check this post for different kind of vegetables I use to make Majjige Huli / Morkuzhambu and don’t forget to check the Notes.

The post Chakotha soppu (Mountain Spinach Yogurt gravy) Majjigehuli / Morkuzhambu appeared first on My Veg Fare.

“Look at all the life in this," she said. "Every pip could become a tree, and every tree could bear another hundred fruits and every fruit could bear another hundred trees. And so on to infinity."I picked the picks from my tongue with my fingers."Just imagine," she said. "If every seed grew, there'd be no room in the world for anything but pomegranate trees.” ― David Almond, skellig

Pomegranate or ''Punica granactum''  This is categorised as a berry actually!! This fruit when opened you would be amazed to see ruby red pearl-like seeds.   This ruby red jewel is used for medicinal purposes, the fruit is beautifully encased with sometimes pale pink or ruby red seeds held in place by bitter tasting ( I don't think it's too bitter) creamy yellow membrane.

Chutney or Chatney or Chatni is a kind of sauce which is very popular in India.  India has a diversified cuisine as you all know, each region/state has its own variation.  I am talking about the south Indian cuisine right now.  Chutney is an essential part of south Indian cuisine, There are two types of chutneys.  In south India, people use chutney as an accompaniment in their every day Breakfast Recipes with Dosa, Idli, Upma, Rotti, Puris etc.., In Tamilnadu, Chutney is made with lentils and is called Thogayal or Thuvayal this is usually eaten with rice and is served in a combo with different recipes. I could give you a combo try it out and you will love it venthya kuzhambu, Keerai Masiyal and any kind of Thogayal.  Thogayal is made with different ingredients and veggies I have a few on my site you can try it out.

In the western side of the Globe, people make chutneys with fruits, veggies and is usually made with Vinegar and Brown sugar for a longer shelf life.  They also use them as an accompaniment with their main dishes and also to go with their sandwiches.

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Pomogranate Chutney

This pomegranate chutney is spicy and tangy it very delicious.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Ingredients

• 1 Cup Pomegranate seeds
• 1/2 cup Pith (skin between the seeds)
• 3 Green chillies
• 1/2" ginger
• 1/3 cup Chutney / Dhaira Dal
• 1/2 cup Loosely packed coconut
• 7 sprigs coriander leaves
• 1/2 tsp salt

Seasoning

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1 sprig curry leaves

Instructions

• Take pomegranates (depending on the size) as I have said I have used 1 cup of pomegranate seeds. I have removed the skin around the seeds, wash the skin and keep it aside. In a wok heat, a tsp of oil add green chillies and chopped ginger and then washed and kept skin of the pomegranate and cook it for a few minutes. Add chopped coriander stalks and leaves and fry for a minute.
  
• Once done with the frying switch off the stove. Once cool Grind all of them with pomegrante seeds, coconut, chutney Dal and salt with a flake of tamarind. Use water as required to make it into chutney consistency.

The post Pomegranate Chutney - Indian chutney recipes appeared first on My Veg Fare.

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.

Delicious one pot meal!  sound's really interesting isn't it? what else do you need to know?  Oh! yeah! the recipe of course 🙂 you need to scroll down to if you don't want to read about my ramblings, as you already know I just don't stop talking!  The Pie is so easy to make it just takes under 45 minutes, what more can you ask for?  You just need to crunch your spoon into it and devour the yummy pie!  watching your favourite soap on your cozy couch.

You did hear it right? crunch your spoon!  that's because of the pie crust I have used to top it up.  I made these one pot pies when it was British Pie week! then why didn't I post it? don't ponder, I am already answering your question, Can you guess? I have been doing a bit of studying I joined college last year that's the reason I haven't been blogging much.   I was under a lot of pressure to submit my last bit of assignments and I wanted to finish it off ASAP.    So,  Now everything is done and dusted I can get back to blogging peacefully 🙂 Yay!  I am flying high.

Coming back to this recipe -  my family loves pies  and I often make them with different variations.  These pies were loaded with veggies and highly proteinaceous because of Hemp seeds, Lentils and it also contains Barley.  These are warm, rich, flaky, savoury, thick and creamy because of the coconut milk.  The filling and the short crust pastry are a match made in heaven and they are super delicious.

You can make it for a weekend meal, a weekday meal or for a meatless Monday blues or for a thanksgiving dinner or for a Christmas final course meal.  This curry is completely VEGAN by making a Vegan pastry, this would be a perfect meal deal for vegans.

When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.  Indigo herbs have products for everybody in whatever walk of life you are in be a vegan, vegetarian, Athlete, you want to loose weight or gain weight, help fight infections or  boost your energy etc  there are various herbal powders to choose from.

This post is in collaboration with Indigo herbs they challenged me to make a main meal, my kids were quite happy they love savoury over sweets!, When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their Organic carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.

I have been talking too much let's get to the recipe then

Pie with Mixed Vegetables, Hulled Hemp seeds, Lentils, and Barley - A One Pot Meal
Prep time: 10 minutes
Cooking time: 25-30 minutes
Recipe level: Easy to Intermediate
Spice Level: Medium
Serves: 4 to 5 people
Shelf Life: 2 days in Refrigeration and can be Frozen too

Ingredients:
3 Cups of Chopped mixed Vegetables (wash and chop Broccoli,carrots,peas,corn and cauliflower)
1/3 Cup Organic Hulled Hemp Seeds
1/3 Cup Mixed Lentils (Green & Red)  and Barley
1 and 1/2 Cup (360ml) Coconut Milk
1 tbsp Organic coconut oil
3 tbsp Organic Walnut butter
1 veggie stock cube dissolved in 2 cups warm water
1 tbsp  Organic pumpkin powder
1 tsp of Organic coconut sugar
1 Onion
3 Small cloves of Garlic
2 Green chillies (optional)
1 tsp Ginger powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder or Crushed Black Pepper (adjust as per taste)
1/2 tsp Cumin powder
1 tsp Coriander powder
2 Bay leaves
2 cloves
2" Cinnamon sticks
Salt as required

For the topping:

I have used  Frozen puff pastry which I love to make now and then.  If you do not want to make it you can use ready made puff pastry or short crust pastry.

Method:

1. Cut the Veggies Broccoli, carrots, cauliflower and onions.
2. Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
3. In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles (pressure cooker usually takes around 15 minutes in a medium flame to cook completely - check my notes*)  until well done, allow it to cool.
4. Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
5. Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
6. Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
   Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it at 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes:

*I use a Pressure cooker to cook lot of my dals, rice etc when the food is completely cooked the pressure cooker whistles when it's on the third whistle leave for 2 to 3 minutes and switch off the stove.  This ensures the steam is still in cooker and cooks completely.
Cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

Indigo Herbs kindly sent me the above products, I thoroughly enjoyed using them and love to use them in my many more culinary experiments.  Thank you once again Indigo Herbs.

Disclaimer: This post is in collaboration with Indigo Herbs. All opinions expressed here are of my own.

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Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs

This can be done in 45minutes to 1 hour, A perfect one pot meal, with the goodness of Hemp and highly protein packed. Delicious one pot meal

Course Main Meal

Cuisine International

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 3 Cups of Chopped mixed Vegetables wash and chop Broccoli,carrots,peas,corn and cauliflower
• 1/3 Cup Organic Hulled Hemp Seeds
• 1/3 Cup Mixed Lentils Green & Red and Barley
• 1 and 1/2 Cup 360ml Coconut Milk
• 1 tbsp Organic coconut oil
• 3 tbsp Organic Walnut butter
• 1 veggie stock cube dissolved in 2 cups warm water
• 1 tbsp Organic pumpkin powder
• 1 tsp of Organic coconut sugar
• 1 Onion
• 3 Small cloves of Garlic
• 2 Green chillies optional
• 1 tsp Ginger powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder or Crushed Black Pepper adjust as per taste
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 2 Bay leaves
• 2 cloves
• 2 " Cinnamon sticks
• Salt as required

Instructions

• Cut the Veggies Broccoli, carrots, cauliflower and onions.
• Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
• In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles until well done, allow it to cool.
• Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
• Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
• Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
• Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes

cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

The post Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs appeared first on My Veg Fare.

Hi Everybody, Hope you are all doing well, thank you all for still visiting me and leaving your valuable comments which has always been a big inspiration for me to come back to blogging. It's been more than a year and I haven't blogged ever since, been through lot of things and, as they say “Old wine in a new bottle” finally here I am with a new domain name and my own website, which is still under construction.

As the days go by I will try my best to make this site more user friendly and post all the things I have cooked and baked this past year which I have captured with my new found love, yes that’s right, my new camera which my Hubby presented me with on my last birthday, I am slowly learning everything about it, still toggling around, trying to learn how things work. WordPress and Canon are two new things I need to master... ahem, not really but, I will try my best!

I was pondering about what to write about in my first post, and wasn’t sure when this was going to happen either, and I guess everything seemed to take its own course. Today is somebody’s birthday; this person is very special to me in every way, so I decided I will dedicate my first post to this person in my life.

I hadn’t decided of cooking anything special as that person will not be able to eat what I have cooked, but my daughter decided otherwise, saying “It’s ok mum, you make something sweet and I’ll eat it”. So I decided to make this sweet (as a last minute plan) and had to take a quick photo of this (Photo courtesy: my dear daughter) and she decided I should post it today, start with a sweet note and make this my first post on the website!

Some things are my favourite when it comes to food; I love all kinds of fruits and vegetables, but, if somebody asks me which fruit you like I always say its Pineapple, I love pineapple and it is a versatile fruit for me, I just use it all kinds of sweets and savoury dishes I prepare, I just love the smell when it is cooked or baked or just eaten raw. How much do you love this fruit? Tell me how you use it in your cooking I would love to learn more ways of using it. Pineapple is one such fruit which is very good for your health too. Will update a few things I have read and googled about it soon watch this space.

Coming back to this recipe this is the usual Rava Kesari we make at our homes,  Here I have used Rice and instead of Rava(Semolina). It’s easy to make and tasty to relish.

Recipe Source: Original
Cooking time: 30 to 40 minutes
Serves: 3

INGREDIENTS:
1/3rd Cup Rice
3/4th cup Grated Pineapple
1 ½ cup Sugar*
1 tsp of Cardamom powder
Few strands of Saffron
Pinch of edible camphor
1 ¼ Cup Water
½ Cup Milk and 3/4th cup water
¼ cup Ghee

Garnishing:
2 tbsp Ghee
8 to 10 Dry Grapes (raisins)
8 to 10 Cashew nuts Broken

METHOD:
I used ½ of Pineapple and I got around 3/4th cup of grated pineapple, heat a tbsp of Ghee and add the pineapple with the juice and allow it to cook in a low flame, meanwhile in a pressure cooker cook the washed rice with ½ cup milk and ½ water and keep aside.
While you are preparing these in another bowl add sugar and 1 cup water and allow it to boil to a single thread consistency. Once it has reached single thread take it out and pour it into the wok which has pineapple cooking in it, Meanwhile your cooker would have cooled down as well, add cooked rice into it and keep stirring add another 2 tbsp of Ghee and cardamom powder and edible Camphor into it, a few minutes later you will notice they all come together and leave the side of the wok, just like a halwa consistency. Take it out immediately from the stove and keep aside.
In a small wok heat one or two tbsp of Ghee fry dry Grapes (raisins) and Cashew nuts once they change colour add it to the pineapple Rice Kesari
Serve warm or cold as you like.

NOTES:
*Increase or decrease Sugar depending on the sweetness of the pineapple
Edible Camphor should not be used more than a pinch as the smell is quite strong, if you don’t get it where you live you can omit it.

This recipe is linked to Hearth and Soul Blog Hop of Swathi, check out this link for loads of Recipes linked.

The post Pineapple Rice Kesari appeared first on My Veg Fare.

Get a day off and you would think the whole day is yours and yours only, may be somewhere I had this little teeny weeny bit in my heart saying No no.., everything won't turn out as you want, I always go straight to my conservatory with my cup of tea Mmm..., and the plants I adore trying to save them from this cold winter, a pity I don't have a heater in my conservatory which would have made my plants have a warm surrounding, but poor little darlings have no such luxury, everyday I pray please don't die on me, I talk to each one of them, that's started my day off, checking all the plants, cleaning around picking around the withered leaves do you want to see my conservatory garden you can have a look at it.. here it is ....
I have got a few more this is just a sample.., they are not doing very well now especially my Doddapatre..:(

I had planned to bake a cake and got all the ingredients ready but everything got haywire, Once I started I couldn't stop picking around the kids clothes sorting out their rooms, trying to wake up my daughter asking her to get ready for her driving lessons, the time just flew, I remembered I had to do some shopping it is so cold, days are getting colder and colder walked down to a little town nearby to go to my favourite shop its a health wise shop I get lot of organic goods from there, I couldn't walk back as did a bit more shopping than I intended to and waited for the bus to turn up but incidentally it didn't turn up it was getting late and there was this kind gentleman who dropped us off near our house. Bless him, came home and had to cook something quickly as it was arrival time and they come home hungry.
I had some puy lentils which I had soaked earlier, and some thawed short cut pastry, this was quick one I could muster up right at the time they knock the door !!.
Here is how I stirred this up...

PUY LENTILS AND VEGETABLES HOT PIE
Recipe : own

INGREDIENTS:

Short cut / Puff Pastry Block (use as required )
100 grms Puy Lentils
2 Onions
3 to 4 Garlic
1" Ginger
2 Cups of assorted vegetables
( Carrot, Green, yellow and Red peppers, Potatoes, peas, broccoli)
1 tsp Chilli powder
1/2 tsp Pepper powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1/4 single cream
Salt as required
1/4 cup of grated cheddar cheese
2 tbsp Butter

Cook the Puy Lentils with enough water with little salt in a Pressure cooker.
In a large wok heat 2 tbsp of butter, add chopped ginger, garlic and onions saute them until they sweat and become soft and translucent to this add the  masalas chilli powder, pepper powder, coriander powder, cumin powder then add the cooked puy lentils and chopped vegetables add required amount of salt and close the lid and cook for few more minutes around 10 to 15 minutes until all the veggies get properly cooked to this add single cream and grated cheese mix well and switch off the stove.
Allow it to cool completely,

pour them on to a buttered dish,

take thawed short cut pastry or puff pastry cut them for the three buttered dish press them on to the dish make three slits and brush them with milk, bake them in a pre heated oven for 30 minutes to 40 minutes until you see the pastry nice and golden in colour.

doesn't it look good, for a winter evening a one pot meal.

Sending this off to Bake-a-thon event started by champa, here is entree...

The post Puy Lentils and Vegetables Hot Pie appeared first on My Veg Fare.

Horse Gram in English is called in local Indian Languges in different names according to the region Kollu/ Kulith/ Hurli Kaalu/ Muthira / Ulavallu  are some of them.  We use them in different ways, Horse Gram is rich in proteins & Iron, Our elders in the family used to say, that it should be used in limited quantities. Pregnant woman were not allowed to eat usually in the earlier stages of pregnancy almost 6 to 7 months, as according to Ayurveda it produces heat in the body so usually is used in winter like a winter warmer, making soups, Rasam (Hurali Saaru), Molake kattida palya (sprouted stir-fry), Podi, Basaaru etc.

This is a chutney which I have made using Kollu and Paruppu, I made this with Dosa.. spicy and nice..

KOLLU (HORSE GRAM) THOGEYAL (CHUTNEY) 

Recipe: south Indian

cooking time : 30 minutes

  

INGREDIENTS:

2 tbsp Horse Gram

2 tbsp Channa Dal

1/4 cup (nearly 50 grms) freshly grated coconut

5 to 6 sprigs of Coriander leaves

5 to 6 leaves of curry leaves ( Karuvepillai / Karibevu)

5 to 6 Red chillies ( used 5 Byadgi & 2 Guntur )

2 to 3 flakes of Tamarind

2 tsp of Rock salt

Pinch of Asafoetida

little oil

Seasoning

1 tbsp of oil

1 tsp of Mustard seeds

3 to 4 curry leaves

METHOD:

In a wok take little oil 1/4 tsp fry Horse Gram for 5 to 10 minutes in a low to medium flame, remove it on to a plate, in the same wok with 1/4 tsp of oil add channa dal and fry until it changes to golden colour.

Now take both of them in the same wok together, to this add Red chillies, coriander leaves, curry leaves and  Tamarind and fry for few more minutes switch off the stove and to this add coconut and fry for 2 minutes.

Allow it to cool down, take it in a mixer to this add salt and asafoetida and grind it into a powder do not add water as you want it completely powdered well. You can keep it just like that and use it as a powder ( fry coconut a bit more time ), will store up to 3 to 4 days I think OR proceed and make it into a chutney like this....

 

Once done add 1/4 to 1/2 cup water and grind it again for an other time just once it mixes well and becomes a chutney.

In a little kadai (pan), heat oil add mustard seeds once they splutter add curry leaves and switch it off pour this on the chutney and enjoy.

Enjoy with hot rice topped with a tbsp of Ghee or as a side with Dosa or Idli, it also goes well with Venthya Kozhambu.

The post Kollu Thogeyal ( Horse Gram Roasted Chutney ) appeared first on My Veg Fare.