One day I was just talking to my sis and when I asked her what did she have breakfast she was telling me that she had Kande pohe, of course your guess is right ? She lives in North India, Her cooking is mostly influenced with North Indian cooking, Lived there for almost 18 to 20 years now!!. I have written down loads of recipes from her book which she has collected from her friends from long time.  Well, this recipe has nothing to do with North Indian cooking, it just came to me talking to her, when she said she had made Avalakki (pohe) Chitranna, that's what we call in Karnataka, what you call in North of India as Kande Pohe, and I was planning to make Ven Pongal (Khara pongal / Moong dal Khichdi ), It just hit to me why not make Khara Pongal with Poha, she was laughing and said I should try it out and tell her, so from then onwards I have been making this Pongal, which is perfect for Upvaas / Fasting during the holy days.
So here how I made it.., It's not a big hit in my family, just like ven pongal my kids don't like it much either, My Husband and me we like pongal, but my Husband is not a big fan of Avalakki / Poha , It's only after our marriage I used to make all sorts of recipes with pongal, funnily his mother never made, so, he is not really into it. But, In my Mom's house we all love poha and we are used to it..
So, It is totally you like this or not like it, is this recipe..., If you like it and try it do tell me...

AVALAKKI / POHE PONGAL ( KHICHDI )

INGREDIENTS:
1 Cup of Broken Avalakki / Pohe
1/2 Cup Moong Dal / Hesaru Bele / Pesaru pappu
1 tsp Mustard seeds
2 to 3 green chilies
1 sprig of Curry Leaves
2 to 3 tbsp Coriander leaves
1/2 tbsp of salt
3 tbsp of Oil
1 tbsp Channa dal
1 tbsp Urad dal
Water

SEASONINGS:
3 to 4 tbsp Ghee
1 tsp Pepper corn
1 tsp Jeera / Cumin

Next step....

METHOD:
First of all soak Moong dal in water at least for 1 hour.
In a mixie grind the Avalakki / Poha corasely, don't grind too much it will be become a powder which is no use to us then, wash avalakki 3 to 4 times and clean it, careful, fill water move your hand around like rinsing, leave it to stand for a 2 to 3 seconds it settles immediately drain the water using your hand as a sieve to stop the pohe running off 🙂 ( hope you understand what I am trying to tell you ) do this as indicated so you will get rid of the dirt.
This dirt usually comes out from beating the rice grains ( pohe is nothing but beaten rice with the husk and it is cleaned of nearly from the husk ).
Then fill in the water just exactly an half an inch above the pohe and leave it for some time.

Meanwhile drain the water from the soaked Moong dal, with a 1/4 cup of water in a very low flame cook it using a pressure cooker or directly in a pan with enough water until they become soft but not loose too much of their shape. ( it cooks very quickly, I have a very small cooker I use it  and cook it just exactly around 10 minutes )
After an hour or so, your poha would have completely soaked, squeeze if any extra water in them using your fist take a morsel in your fist squeeze and put it in a plate, do like this for all of it.  So, all the Avalakki is fluffy and nice.
In a wok heat oil add mustard seeds, when it is spluttering add green chillies and the dals saute them until they change colour add curry leaves then add the cooked Moong Dal mix it well, then add poha which you have kept ready.

Mix this poha with the Moong Dal and also salt well together. close a lid and leave it in a low flame.
In a small pan / wok heat Ghee, crush pepper and cumin seeds coarsely add this to the Ghee leave it for a minute and switch it of quickly.
Add this seasoning to the Khichdi mix well and serve it hot with Coconut chutney..
If desired you can squeeze bit of lemon to make it more flaourful.

I am sending this to Magic Mingle #7 of Kalyani's this month she has announced two Magic Ingredients Moong Dal and Pepper.  These two are my favourite combination tune for more recipes from these two combo...

The post Avalakki Pongal / Pohe ki Khichdi ( Atukulu Pongal ) appeared first on My Veg Fare.

Rasam is such a comfortable food, that nobody would say No, I think.  I used to love Rasam from childhood, but still shouldn't tell lies right ?, Sometime I would love to eat it just like that but most of the time I would always demand that I need something to go with it, like vadam ( papads in different ways ), later stages I would go with some dry curry then on I still love eating it with Onions, Cucumbers or Tomatoes, and do you know one another thing I would love to eat Rasam with is Pulkas / Chapatis :)).  Oh! that's my favourite too.., writing this is making me nostalgic reminding me of how my Dad used to chop all the veggies in a plate and keep it in a designed pattern, he still does this to his grandchildren, My kids love to have food in my mom's house not just because it is paati's cooking ( Nan's cooking).  It is because how my Dad does these little things which is very interesting for them!!.
Coming back to this recipe.., A little twist to our authentic Rasam.
Check out my little tips for variations for this recipe.., hope you enjoy and try out and tell me how you like it...
Look at the Lovely colour of my Rasam..

ROASTED RED BELL PEPPER ( RED CAPSICUM )  RASAM



INGREDIENTS:
1/4 Cup Tuvar Dal
1 Tomato
2 Red Bell Pepper
1 Onion
2 Cloves of Garlic
2 tbsp thick Tamarind juice *
2 twigs of Curry leaves
2 to 3 tbsp of Coriander Leaves
2 tsp of Salt
1/4 tsp Sugar
2 to 3 tsp of Rasam Powder **
A pinch of Hing (Asafoetida )
1 lt of Water

SEASONING:
1 tsp Mustard seeds
1/2 tbsp of oil / Ghee
1/2 tsp Jeera /Cumin seeds

METHOD:
First of all wash the lentils - Tuvar Dal, and Tomato with a cup of water and a tsp of turmeric cook it in a pressure cooker up to 2 or 3 whistles.
Meanwhile apply a bit of oil on Red Pepper, Onions , Tomato and Garlic cloves ( do not remove the peel ). Keep all this on a meshed plate on the stove top.***, keep the flame in a medium flame and roast them turning them now and then until you feel that they are kind of roasted and cooked.
This can be noticed in different ways, do not roast it too much where the skin becomes too black, if it is a bit blackened here and there, it is fine.  Tomatoes starts oozing out the juice.
As I don't throw away the blackened bit, which is the one gives the roasted flavour to the Rasam.
Once you have done the roasted bit, take them out and allow them to cool down. Grind the cooled Roasted bit into a smooth paste.

Take the cooked Tuvar dal in a big vessel ( A vessel which fits around 1 and 1/2 lt of Water).
Add Tamarind Juice with 2 Cups of water and allow it to boil, for 3 to 4 minutes, then add the Ground paste and required quantitiy of  Rasam Powder, Asafoetida, salt and sugar.
Allow them to boil for further 3 to 4 minutes, then add the remaining water. Increase or Decrease the quantity of water according to your liking then add finely chopped Curry leaves and Coriander leaves. Bring to a low flame from medium flame.
In a small pan heat oil / Ghee, once hot add mustard seeds and cumin seeds , saute them when they splutter ****, switch of the stove add this seasoning to the Rasam.
Enjoy it with hot Rice and a dollop of ghee and with your favourite Dry curries . Papads  or Salads of Veggies....

Tips :
You can even omit Tuvar Dal if you do not want to use it.
* Tamarind Juice - If you are using fresh Tamarind use around 15 grms of tamarind flakes soaked in hot water  or In a microwave safe bowl, take Tamarind flakes and 1/2 cup of water and heat it for just 1 minute. It will be very hot, leave it for few minutes or if you want to use it immediately add 1/2 cup of cold water which brings down the temperature and allows you to squeeze the Tamarind juice or use the ready made one.
** If you do not have Rasam Powder try this powder which gives you a flavourful rasam.
 Quick Rasam Powder:
1 tbsp Coriander seeds,
1 tsp Cumin seeds, `
1/4 tsp Fenugreek seeds,
1/2 tsp Black Pepper,
1/4 tsp Mustard seeds,
3 to 4 Curry leaves
5 to 6  Badgi chillies ( If you don't get Badgi chillies then get some Kashmiri chillies, which gives colour and some birds eye chillies according to your taste of spiciness/ hot you like )

METHOD: Heat a tsp of oil , first add fenugreek seeds when they turn golden in colour add the other Ingredients and fry all of them in a low flame, so they don't get burnt away and every thing fries as needed, Other wise you can fry each of them separately but use oil only once.  When cooled grind them into a smooth powder. use this instead of Rasam powder.
*** Meshed plate  is something like this I use.. (will post the photo soon )
**** Splutter - If you are new to seasoning be careful, you can close it with a lid otherwise, as they splutter haywire and it might hurt you .

I served this rasam with a simple Beetroot stir fry...

The post Roasted Red Bell Pepper / Capsicum Rasam ( Kind of thin soup ) appeared first on My Veg Fare.

KOLLAPURI CHUTNEY/MASALA

INGREDIENTS:
1 Cup Red Chilli Powder (I used whole chillies 7-7 Badgi and Guntur)
1 Cup Coriander seeds
1 tbsp Cumin seeds
1/2 Copra (dry coconut)
1 tbsp Sesame seeds (white til seeds)
1/2 tbsp Black pepper corns
1/2 '' Cinnamon stick
1/2 tbsp Cloves
1 tsp Fennel seeds
1/2 Cup Onion
8 - 10 Garlic
1 Cup Cilantro
2 tbsp Oil

WHAT IT I DO ?
I made half of the recipe, I substituted Red chilli powder with 7-7 whole red chillies (Guntur-Badgi), and halved the recipe where ever possible, I used 6 Cloves, 4 Garlic, so that's it and proceeded as indicated in her blog.

METHOD:
A very simple recipe, Toast all the spices on a dry pan or skillet, except for Red chilli powder if you are using powder, as I used whole red chillies I roasted them as well with oil and keep them aside, when I was frying I used 1/2 tbsp with all the dry spices, and with the other half oil I fried Onions until well browned (do not fry it to dark) and cilantro and few minutes with Garlic.
When all is well done, leave it aside to cool and then grind them into a nice powder and store it in a airtight container for future use.

That's it well done, look for more recipe Ideas with these powders check her blog.
c u soon with an other recipe........

sending this to Flavours of Maharashtra strated by Naina, hosted by PJ

The post Kolhaphuri Chutney / Masala Powder appeared first on My Veg Fare.

SAMBHAR - ARICHUVITTA SAMBHAR

INGREDIENTS:
1 Cup Thuvar Dal
small Tamarind
10-12 Small Onions
3 Nos Green chillies
1 Tomato
curry leaves
small Marble sized Tamarind
1 and 1/2 cup of Chopped Vegetables (I used carrot, beans, potatoes)
Salt as required

ROAST AND GRIND
1 tbsp Channa dal
1 tsp Urad dal
1/2 tsp Fenugreek seeds
5-6 Red chillies
1 and 1/2 tsp Coriander seeds
1/2 tsp Mustard seeds
1 tsp Jeera /cumin seeds
1 tsp Oil

TO TEMPER
1 tsp Mustard seeds
3/4 th tsp Fenugreek seeds
Asafoetida/Hing
1 tsp Jeera
1 tsp of Oil

METHOD:

Heat a tsp of oil and fry all the Ingredients under Roast and grind and when cool make it into a smooth powder.
In a pressure cooker, cook the dal with a bit of turmeric and 1 and 1/2 cup of water until soft.
Now heat a tbsp of Oil, put in all the Ingredients under the temper heading and roast it until they all change colour, now add the chopped pearl onions fry until they turn transparent and now add chopped tomato and green chillies, curry leaves, cook them until they are soft.
Microwave tamarind in a cup of water, they would have become soft now keep it aside for few minutes until they are enough to handle to your hand, add a bit of cold water which makes it cool sooner.
Squeeze out the water, take the filtered juice add it to the cooking onions and tomatoes.
Now add the chopped vegetables until they are well cooked.
Now add the mashed and well cooked dal to it and cook all of them well together.
Now add the powdered sambhar powder to it and boil it for a few more minutes.
Now the Sambhar is ready to go, Enjoy it with warm rice and a dollop of Ghee.

This recipe goes to my Event Bloggers Marathon 

The post Sambhar-ArIchuvitta Sambhar II appeared first on My Veg Fare.

JEERA BANANA CURRY

INGREDIENTS:
3 Small Raw Bananas
1/2 tsp Turmeric powder
5 tsp of Oil
Salt as required

TO TEMPER
1 tsp Mustard seeds
1 tbsp Urad dal
curry leaves

TO GRIND 
2 tbsp Fresh Coconut
3/4 th tsp Jeera
3 to 4 Red chillies
1 large Onions 94 pearl onions)

METHOD:

Peel the skin of the Bananas and cut them into cubes and keep them immersed in water with 2 to 3 tbsp of Yogurt which makes the Bananas don't change colour
Now Grind the Red chillies and jeera into a fine powder, now add onions and coconut and grind into a smooth paste
Take a wok heat oil and add the tempering when it is done, add the chopped Bananas and fry for few minutes after that add the ground masala paste bring the stove to a low flame, mix well and close it with a lid and leave it for few more minutes, stirring now and then allowing the banana to cook very well, add required quantity of salt, and allow it dry out.
Now the dry curry is ready to eat with Rasam, sambhar and nice warm rice.
posting this recipe to my own event Bloggers Marathon

The post Jeera Banana Curry appeared first on My Veg Fare.

POTATO CURRY


INGREDIENTS:
1/2 Kg Potatoes
2 to 3 Onions
2 to 3 tbsp of Coconut Oil
curry leaves
salt as required
water as required

TO TEMPER:
1 tsp Mustard seeds
1 tsp Urad Dal
2 tsp oil

TO ROAST AND GRIND:
1tbsp Coriander seeds
4 tbsp Coconut fresh
6 to 7 Red chillies
1 tsp Jeera/Cumin
1/2 tsp Pepper corns

METHOD:
Chop the potatoes into cubes and chop the onions keep it ready.
With a tsp of oil roast all the Ingredients under roast and grind to a powder and keep it ready.
Heat oil in a wok, add everything under temper, when they change colour add chopped Onions and fry them till transparent, then add the cubed potatoes into it mix well.
Now add the roasted powder and sufficient water, bring the stove to a medium flame, close it with a lid and cook until the potatoes get cooked as required amount of salt.
Keep stirring now and then so the curry don't get burned.
Once they are well cooked, allow all the water to evaporate, Garnish with coriander leaves.
Serve it with nice warm Rice or may be chappati.

The post Potato curry appeared first on My Veg Fare.

GUJARATI DAL

INGREDIENTS:
1 Cup Tuvar Dal
2 Drumsticks
1 Medium sized carrot
1/2 cup Lilva Beans
7 to 8 French Beans
A fist full of Ground nuts (Peanuts)
1/2 tsp Turmeric powder
1 Green chillies
5 Nos soft dates
1/2 tsp Cumin powder
1/4 tsp Garam Masala
1 tsp Ginger
1 tsp Coriander powder
few Coriander leaves

FOR SEASONING:
1 tsp Ghee
1/2 tsp Fenugreek seeds
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
4 Nos Red chillies
curry leaves
A pinch of Asafoetida

METHOD
Cook Tuvar dal with turmeric powder and dates ( but in the recipe what valli sent us was you have to use dried dates soak them in warm water and cook them with other vegetables, as I had no dried dates and I did not want my kids to find out what was in it I cooked them together with Tuvar dal and mashed them well) in a pressure cooker for 3 whistles.
chop the Veggies, cook them in a vessel with 2 to 2 and 1/2 cup of water with a ladle in the vessel and close the top with another broader vessel ( say like a besan type of vessel) with a cup of water in it. This helps in cooking the veggies quicker and faster in a medium flame, keep an eye when it is boiling so it doesn't burn underneath with no water :)). Add the masala powder, tamarind and Jaggery and let it also cook when the veggies are half cooked.
Once the veggies are done, add the Dal to them mix together and cook them again for few minutes adjust salt and curry leaves.
Meanwhile in a small wok, heat a tbsp of Ghee and add all the Ingredients under seasoning fry them for 2 minutes, add this to the dal and serve hot with a dollop of ghee and rice or with chapati or pulka.l
Mmm.., very delicious, you too make this healthy recipe and enjoy it.

The post Gujrati Dal for ICC Challenge appeared first on My Veg Fare.

STUFFED SMALL BRINJALS / THUMBIDA BADANEKAAYI / BARWA BAINGAN

INGREDIENTS:
For the Curry:
16 Small Brinjals
Few Curry Leaves (2 to 3 sprigs)
1/4 Cup or 5 tbsp of Oil
1 tsp of Mustard seeds
1/2 tsp of Turmeric powder
Marble size Jaggery (optional)
20 gms/size of Marble/ 5 to 6 Flakes of Tamarind
Few Coriander Leaves to Garnish (5 to 6 stalks)
2 Medium sized Onions
4 to 5 Garlic Pods
Salt as Required

For the Masala Powder :
1 Cup Coriander seeds
1 tbsp Urad dal
1-1/2 tsp Bengal gram Dal
1/4 tsp Fenugreek seeds
1-1/2 tsp Cumin seeds
1/2 tsp Poppy seeds
1/2 tsp Pepper corns
1/2 tsp Mustard seeds
2 Sticks (1'' Pieces) Cinnamon sticks
4 Cloves
3 to 4 Marati Moggu
1/4 tsp Asafoetida/Hing
1-1/2 tbsp of White Till seeds
1-1/2 tbsp of Uchellu / niger seeds
60 gms / more than 1/4 cup of Dry Copra
1/4 Cup Peanuts/Ground nuts
6 - 5 Guntur -Badgi Dry Red Chillies

METHOD:
First of all soak around 20gms/size of marble/5 to 6 Flakes of Tamarind in 1 cup of hot water
In a tsp of oil add Fenugreek first, when it turns golden brown in colour, add cinnamon sticks, Marati Moggu, cloves and fry for a minute, then add Mustard seeds, pepper corns, Dry Red Chillies and cumin fry for a minute when they smell very nice, and the cumin turns golden in colour, then take all of them out in a plate, now add Channa dal fry with a drop of oil until it changes colour take it out, then another tiny bit of oil and fry Urad dal until it changes colour take it out, then add another tiny bit of oil add Coriander seeds and fry until they change colour to golden colour, Leave them on the plate until they cool down. (you can also fry the dals and coriander seeds together with the other ingredients one by  one)
In the same wok fry ground nuts nicely until it changes colour, may be 5 minutes to 7 minutes, the skin starts peeling off, take it out and allow it cool.
Then fry both the Till seeds  separately (White and Niger seeds) until they start popping or spluttering out, take these out on to a plate to cool
Grate the Dry Copra/ Coconut fry just for a minute and keep it aside to cool.
Rubbing in both palms remove the skin and the small nodes in the Ground nuts and Grind just the two parts of the nuts and powder and keep aside.
Once they are all cool Grind the dals first into a smooth powder then to this add the Till seeds and the Dry Coconut/Copra and make the powder.
Now your Masala powder is ready. This powder can be stored in an Air tight container. when ever you want to make this gravy, Vegetable bath, or any dry curry with any other vegetables which might go well with the masala, Gojjus or you can even use it for sambhar (omitting adding of til seeds).

Once the Masala is ready now the process is easy.
Here I did a little variation, actually I did not grinded both the coconuts into a smooth paste rather than using the Dry copra to make the masala powder as I intended to use all the powder immediately and I did not keep it for any storing.
Take the 2 Onions and Garlic pods and grind them into a smooth paste.
In a bowl take the Masala powder, Ground nut powder, Onion - Garlic paste, and Coconut paste mix all this together with 1 tbsp of salt.
Slit open the Brinjals as shown and fill up them with masala powder and keep it ready. you will be left with some masala powder paste as well.

Take a large pan/ wok heat 1/4 cup of oil to this add mustard seeds, when they splutter add turmeric powder and slide in the filled Brinjals and curry leaves into the pan and saute them carefully for 2 minutes until all the brinjals are coated with oil.
You will be left with some masala powder paste, to this add nicely squeezed Tamarind water to this remaining paste, mix well together  add this to the Pan as shown in the picture add another 2 to 3 cups of water depending on how gravy you want your subzi to be and also adjust the salt, remember you have already added some to the powder paste while filling the Brinjals, Cover and cook for about 20 to 25 minutes in a low flame, just check now and then and turn them around slowly, so that they don't get squished and dry up, if it dries up add a bit of water.

But, usually it cooks well in that flame and the gravy thickens too, chop few fresh coriander leaves and Garnish and serve hot with Roti, Naan, pulkas or chapatis.
Here is an other click of my Badanekaayi Yennagai..

will write about Jolada rotti soon....

Variation: If you cannot get Tamarind you can substitute it with 2 small Tomatoes.
Do not forget to adjust salt and Red chillies to your taste, as chillies usually differ.

I am sending this to Kavita's Healing food - Egg plant event , started by Siri.
Hope you enjoy making it as we did.. Have a good day... take care... bye..... c u soon.....

The post Stuffed Small Brinjals North Karnataka Style/ Thumbida Badanekaayi/ Barwa Baingan appeared first on My Veg Fare.

GOLGOPPAS

 

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