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.

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Green Gram and Proso Millet Dosa / Idli

Millet and Green gram in combination this batter makes delicious crispy dosas and soft Idlis as well.

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 12 hours hours 45 minutes minutes

Ingredients

• 1 and 1/2 Cup Dehusked split Green gram
• 1 Cup Proso Millet ( Baragu / Panivaragu )
• 3/4 Cup Urad dal
• 2 tsp Fenugreek seeds
• 2 tsp Himalayan Pink salt
• water as required

Instructions

• Wash thoroughly Green gram dal when washing the husks tend to come up you can throw if you wish to or save them up, some might escape but wash and soak them
• Wash the millets throughly with the urad dal and fenugreek seeds.
• Soak all the above ingredients at least for 4 to 5 hours, even though Green gram and urad dal doesn't need long time to soak.
• Grind them all together in a mixie or table top wet grinder to smooth batter consistency using water as needed
• Once done leave it covered in a warm place for it to ferment preferably overnight for 7 to 8 hours depending on the place you live.
• Once Fermented use the batter to make Idli and if you plan to make dosa take some batter in an other container and thin it down to Dosa batter consistency!
• Enjoy and make crispy dosas or Idlis.

Notes

Dosa and Idli batters should be fermented for best results.
Especially Idli batter, Dosa is versatile and is very forgiving! you can make dosa immediately with the batter.
Idli, on the other hand, has to be fermented, I have said earlier the fermentation may take place from 7 to 8 hours to 10 -12 hours! depending on the climatic condition. If living in tropical weather the sun helps quickly in the fermentation process. If you are living like me in a cold country especially in winter you have to look for places where it is very warm like near the heater, boiler room, oven with lights on and sometimes I end up adding a pinch of soda to the batter for it to ferment. Also, you can add a pinch of Eno fruit salt to the batter just before making idlis (after the fermentation process!)

The post Proso Millet and Green Gram Dosa / Idli 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.

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Well anyway, let me not get you bored with my problems, and talk about this lovely chutney I made.  When Kalyani announced, this month's Magic Mingle, which is hosted by Vaishali this month, announced two ingredients which we need to come up with in our cooking they are Fenugreek (Methi) and Coconut.
These are two are my favourite ingredients, but joining these two in a dish is a bit of a problem. So, wearing my thinking cap I have been wondering,  when I was making Dosa, Mum was asking me what chutney should she make for it, I was telling her I will make the chutney, and started looking around and my eyes fell on the Plums, I had bought some plums to eat, and they all got ripened very quickly, so I planned to make chutney out of it.  Here is how I made it...

PLUM AND TOMATO CHUTNEY

INGREDIENTS:
8 Plums
2 Tomatoes
2 flakes of Tamarind
First full of Channa Dal
3 tbsp Fresh coconut
1/2 tsp Fenugreek seeds
7 to 8 twigs of Coriander leaves
6 to 7 dry Red chillies
1 twig Curry leaves
1/2 tsp Mustard seeds
2 tsp Coriander seeds
1 tsp salt ( or as required )
1 tsp Oil + 1 tsp Oil

SEASONING:
1 tsp Oil
1 tsp Mustard seeds

METHOD:
In a pan heat a tsp of oil, add mustard seeds and fenugreek seeds, when the mustard seeds splutter and fenugreek seeds change colour to golden brown,
Add coriander seeds saute them with channa dal and chillies  once they change colour,
Add Tamarind flakes and coriander leaves and saute,
Add chopped coconut pieces and saute for an other 2 minutes Remove them on to a plate and allow it to cool.
Cut open the plums remove the seeds and chop them into pieces and also chop 2 Tomatoes.
In the same pan heat a tsp of oil,  add chopped plums and chopped Tomatoes and saute them for 2 minutes, close a lid on to the pan and allow it to cook.
Once they are well cooked, keep sauting until water in it drains out, it will not drain out completely though.
Grind the Dry Ingredients that is kept in the plate for cooling, into a coarse powder with salt first then to this add the sauted and cooled cooked plum into it and grind them into a smooth paste.
Adjust salt, In a pan heat oil and mustard seeds when they splutter add it to the prepared chutney.
Serve and Enjoy with your choice.

It had a wonderful colour and was very delicious to eat, especially my kids loved it. you try it and let me know. This goes to Magic Mingle #10

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Everybody has favourite food and relish them right ? As for me, Lemon Rice is my all time favourite, If I see it in any blog post I immediately make it :)).  I know I am so crazy of this rice, After started blogging and taking interest not only in cooking, but everything about it like the facts and figures about every Ingredient used, I sometimes feel why I tend to eat spicy and tangy food more often, is it because I lack something in my body which craves for tangy food..?, whatever it is I love this rice, even if given to me everyday I really don't mind. I suddenly realized I have never posted my favourite Rice dish of all time.
I have little story to tell you, Long back when I was doing my SSLC (10th), I was living in my Aunt's house, My Aunt made Lemon Rice and Curd (yogurt ) Rice and asked me to have food and said she would be back after her shopping and said she would come back and eat.  I always adored Radha perimma's cooking, she was my first Guru who taught me cooking from those days. coming back I ate and sat their studying in the lounge, I don't know how or why,  every now and then I must have got up went to the kitchen and kept eating it, God knows how I did it, I had completely emptied the whole bowl, even today when I think how I managed to eat so much rice!!, when she returned she was so upset that nothing was left and she had to eat only curd rice. She is no more but memories like these are my little treasures with her, who was my favourite periamma.
My mom makes the best chitranna according to me, we are all alike right ?, our Mom's are the best cook in the world and to their Grandchildren too.. :).  I have planned to post a few savouries and sweets when my mom is here with me. Her best recipes which she makes most of the times like day to day are the masala vada, Panniyaaram,Thenga burfi etcc..,
Coming to this recipe, it is kannada influenced lemon rice, which amma makes  when it is any special day like festivals or some kind small celebrations when you get bored of vangi bath, puliyodarai etc..,
In karnataka people use coconut just like keralites they use coconut in most of their dishes especially form Mangalore, sringeri and udupi.  we here in karnataka love coconut so much we tend to use it everything possible, sweets to savouries :).  This Masala chitranna is one such dish as it says in kannada coconut grinded with masala has been used to flavour this rice variety..

KAAYI MASAALE CHITRANNA / COCONUT SPICED LEMON RICE

INGREDIENTS:
1 and 1/2  Cups Rice
4 and 1/2  cups Water*
3 Capsicum
1 Cup Fresh Peas
Required quantity of salt
1/4 cup Lemon Juice

FOR SEASONING:
1/4 oil
1 tsp Mustard Seeds
1 tbsp Channa Dal
1/2 tbsp Urad Dal
Fist full of Peanuts
2 twigs of Curry leaves (10-15)

FOR THE SPICY MASALA TO BE GRINDED
5 to 6 Green chillies (depending on the spiciness)**
1/4 (10 to 12 twigs) cup of Coriander leaves
1/2 tsp Jeera
2'' Ginger pieces

FOR THE SECOND PASTE
1/2 cup Fresh Coconut
1 tbsp of Poppy seeds
15 Cashews

METHOD:
Wash Rice and with a tsp of oil***, cook Rice with the right amount of water. for 2 Whistles switch of the stove, and leave the pressure cooker to cool. (see notes)
The First Paste:
Meanwhile, roast poppy seeds in a dry pan for a few minutes in a low flame, stop when you start hearing it spluttering , and then your broken cashews just for 2 minutes, let it not change colour.  Allow it cool and grind it with fresh coconut with a little bit of water if needed into a smooth paste and keep aside, until needed.
The Second Paste:
Grind every thing under the spicy masala  to be grinded into a smooth paste.

Chop Capsicum/ Green Bell peppers into small chunks.
By this time your Rice would have cooled down, Remove it from the container and spread it on a large plate or something similar, to cool down, Just fork it through so it is nice and fluffy. Do not mix too much, just spread it around carefully.
Take a Large wok or pan heat the oil keeping it in a low flame, from the Seasoning list, add mustard seeds, once it splutters add Peanuts saute for a minute then add the dals until they change colour to light golden, by that time your peanuts would have started making noises be careful some times they might fly !!, so, that is why I ask you to keep the flame low, if you are not used to this kind of cooking.
Then add the Second paste and saute for 2 minutes, then add Capsicum and fresh peas mix them well together, cover it with a lid , keep the flame low. Leave it until both of them are cooked well if the capsicum is a little bit crunchy it is fine, but let the peas get cooked, (you can even cook the peas separately and add it to the pan by draining the water completely) by mixing now and then to make sure it is not stuck.
Once they are done, then add the First  masala paste and mix well, here you can increase the flame to medium but keep an eye on it and leave it for few minutes until the water content is almost dried up.  Do not allow it dry up too much as the coconut will start sticking to the wok.
Bring the flame down to low then add the required quantity of salt and Lemon Juice mix well then add the cooked rice, combine them all well together.
Taste it and adjust salt and Lemon Juice to your liking Leave the wok on the stove for 5 minutes with a closed lid and in a low flame.
Switch of the stove and remove it on to an other base, mix them once again, so it is all well distributed. Serve it warm and Enjoy....

NOTES:
* I have indicated this mark on the rice, Just to mention that I use Sona Masoori, The quantity of water depends on the Rice you use. Your Rice when cooked should be fluffy and beautiful for making Rice varities.
** My Green chillies were quite spicy so I have used 1/4 cup Lemon juice, what you need to observe is these two should balance there must be spiciness and the tangy flavour to it.

sending this to Vardhini's show me your hits - Rice started by sangee
Anu's Healthy kitchen South Indian Cooking - Series Event #1

The post Kaayi Masaale Chitranna / Coconut Spiced Lemon Rice appeared first on My Veg Fare.

I have nothing much to tell about this recipe.., Just try it out and tell me because I am sure you will just LOVE IT :), that's what I am going to say.., This was just  a recipe I made because I had some left over soaked  Black Channa, which I had to use up.  My kids love Masala sundal, I had asked my eldest to soak some channa, she never asked me or should I say I never told her how much that was my mistake, I shouldn't say mistake as this rice turned out so flavourful.  I didn't stop their, I used this masala powder and made some other different dishes, which I will try and post soon.., I personally just loved this rice so much, I love to make this again and again.
The masala and the combo of those two Ingredients Channa and Capsicum were perfect....
Enjoy the recipe..

BLACK CHANNA AND CAPSICUM MASALA RICE

INGREDIENTS:
2 Cups Rice ( sona masoori or any brand of your choice )
1/2 Cup Black Channa Dal / Black Garbanzo beans / Kadale Kaalu / karuppu konda kadale
3 Green Peppers ( Capsicum )
2 sprig curry Leaves
3 tbsp of fresh coriander leaves
5  to 6 cups of water
1 tbsp Salt
SEASONING:
1 tsp Mustard seeds
1 tbsp channa dal
1 tbsp urad dal
4 tbsp oil
MASALA:
Dry Roast without oil
1 tbsp of Linseed
1 tbsp of Quinoa
Roast with a tsp of oil
1 and 1/2 tsp Urad dal
1 tsp Channa dal
1 tsp Coriander seeds
7 to 8 Badgi chillies 
1'' Cinnamon
1/4 tsp of Hing/Asafoetida (no need to roast this just add it when you are grinding )
3 tbsp coconut

METHOD:
If you are using these Black Channa Dal for the first time you need to soak it over night or at least for 8 hours with a pinch of Baking soda which help in soaking the beans completely when cooked it would be quite soft. Before cooking wash the soaked beans at least 3 times then cook it in a pressure cook with a 1/2 tsp of salt for up to 3 whistles.
First of all prepare your Rice, I use sona masoori rice, as even this comes in different packaged names, I would say cook the rice as you always do., to make rice I usually cook rice with 2 and 1/2 to 3 cups of water depending on the rice I use with a tsp of oil to make it fluffy and perfectly done with not being mushy.
spread it on a plate to cool down and become more fluffier.
While the rice cooking in the cooker next  dry roast Linseed and Quinoa in a low flame, as it quickly starts popping up, when they do so immediately switch of the stove and put it on a plate, which makes it stop popping up.
Then Roast the other Ingredients under the roast with oil in a low flame until they change colour and smells fragrant, remove it on to a separate plate to stop it frying more.  Allow both of them to cool down.
Now Drain the water from cooked.Black Channa Dal, do not throw away the water you can use it make a wonderful rasam / base for a soup etc..,
Then grind the above said to a powder then add Linseed and Quinoa with coconut and grind it into a powder.

Next chop the capsicum and heat oil in big wok / pan add the seasonings, when the mustard seeds splutter and the dals change colour add diced capsicum saute them until they become soft then add channa dal, saute them together for an other few minutes, This helps any water left over in the beans drains off then add the powder mix and  add required amount of salt mix well , close the lid for few minutes.
Remove the lid add chopped coriander leaves mix well and add the cooled down rice to the dry gravy mix and blend them all well together so the masala is completely coated well enough. close the lid and leave it for 1/2 an hour or you can even serve it immediately.
Tips:
You can squeeze juice of 1 lemon if you want gives a bit of tanginess to the rice.
You can even add garlic, ginger and green chillies crush them and add it to the seasonings directly and you can also add 1 or 2 onions if you want, but remember to either reduce the quantity of red chillies or completely omit it and use required amount of green chillies only.
Hope you like this..., tell me if you tried it....
Check out this website for nutritional facts about Black Channa / Garbanzo beans and this article too on more about Garbanzo beans which comes in white ( kabuli channa / white chickpeas ), green, light brown etc..,

Don't ask me why I have taken a photo with Rosemary, my neighbour gave me a bunch when we clearing up the Garden, as he had loads of it.., Doesn't my iphone doing a job at taking photos :), I will have to post pone of me buying a camera for some more days 🙁 ... c u soon with an other mouthwatering post soon.

Sending this to MLLA # 49 hosted by simone of briciole, started by susan '' The well seasoned cook ''.
I would also like to link this to Hearth and soul Hop run by 6 hostess, I am linking this in Alea of Premeditated left overs
Sending this to Nalini's kitchen hosting show me your hits - Legumes and Lentils started by Sangee of sangee's kitchen.

The post Black Garbanzo beans / Black Channa & Capsicum ( Green Pepper ) Masala Rice ( Spiced Rice ) appeared first on My Veg Fare.

Blogging Marathon is such an addiction, after regular posting suddenly with problems I was unable to post for 3 days, but this is such an addiction which you don't want to leave and Valli our hostess is such a gem of a person who is been kind enough to understand and allow me to do it with leisure after my problems get solved, but I couldn't stop myself from doing so. As this is a commitment which I have agreed and I need to do this as quickly as possible. As of today my Group 2 is going to start with my first post today :), so I have planned to do it by tonight, so this will be my 2nd post of the day and stay tuned in for 2 more posts!!.
In India you can different varities of Green leaves which are nutritious and used for its so many medicinal values, as India is famous for its Ayurvedic medicine, The root of Ayurvedic medicine is using natural ingredients found in the Nature, as the trees, leaves, fruits, nuts, roots, bark etc.., totally everything is used from lot of things found naturally by our mother earth.
In olden days our ancestors always had a very particular method of eating food, which I think most of the Indians that too specially our bloggers who love food, basically who try to cook and bake good food healthy and nutritious food understand the importance our ancestors applied in their food habits in everyday cooking.., One such recipe is Agathi Keerai/ also called Aathi keerai is called Humming bird tree in English, The Botanical name for this tree is Sesbania Grandiflora tree, check out wiki for more information.
This tree has got a number of medicinal properties which is used in our traditional ayurvedic and other traditional medicines.
This Dry curry is usually made on Dhuvadeshi day that is after the Ekadasi day which is an auspicious day dedicated to Lord Vishnu on the eleventh day of Lunar fortnight. The Dhuvadeshi day which falls on the 12th day that is the next day after Ekadasi, in the month of Marghzi month according to tamil calender.
The devotees who absorb Ekadasi by fasting the whole day, will prepare a very tailored food the next day, This is one such recipe prepared on that day, we usually make..
Mor kohambu, Agathi keerai poriyal, Poricha sathamadhu, Nelli kaayi pachadi, Rice, Paruppu, Moong dal payasam, etc..,
This Keerai/green leaves is a bitter to taste, but it is very good for health.

Check out this website which tells you more about these Leaves, http://www.indusladies.com/forums/indian-diet-and-nutrition/29499-agathi-keerai-and-its-benefits.html, tells you more about it benefits.

courtesy Google

AGATHI KEERAI PORIYAL/ AGASE SOPPU PALYA
INGREDIENTS:
1 Bunch of Agathi soppu/keerai
1/2 cup Tuvar Dal
1/4 cup fresh coconut
salt to taste
A pinch of Asafoetida
1/2 tsp Turmeric

Seasoning:
1 tbsp Oil
1 tsp Urad dal
1 tsp Channa dal
4 Red chilies
1 tbsp curry leaves ( 1 stalk)

METHOD:
Pick out the leaves, wash and keep aside.
In a low flame, cook Tuvar dal in a pressure cooker,  with 1 cup of water. Don't over cook it, it should not become mushy, this should be done as if you can break it into 4 pieces.
Chop the leaves and keep aside.
In a pan heat tbsp of oil, once it is hot reduce the flame add mustard seeds once they splutter add channa dal, urad dal, chilies and curry leaves (chop it finely so kids will never know and eat it too!).
Add chopped Agathi leaves sprinkle water and cook it well until cooked, sprinkling water now and then.
Dissolve Asafoetida in a tbsp of water and sprinkle it.
Once they are well cooked and cooked Tuvar dal, mix well, add salt as required.
The curry should become dry, add freshly grated coconut mix well.
Serve it with Mor kolumbu or with poricha santhambdhu.

I would love to send this to
WTML of Gayatri's hosted by Rasi of Vegetarian food and me.
MLLA # 46, started and hosted by The well seasoned cook - Susan
Chef mirelle's Coconut event
sara's event started by kalyani - Kitchen chronicles - Heirloom recipes
Healthy diet - side dishes by vardhini of Cook's joy

This is 6th day post for Blogging marathon... c u soon with an other recipe....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Agathi Keerai poriyal/ Agase soppu Palya with Toor dal (Tuvar Dal) appeared first on My Veg Fare.

Lo! here is an other Thogayal recipe, This can be also used with Chapatis, add an other 1/4 cup water to loosen it a bit and goes very well with plain idlis and Dosas.
I always end up with lot of coriander stalk, so i keep using them in lot of different dishes so I don't have to bin them.  This is one such recipe which I made use of the stalks.

INDIAN HERBS CHUTNEY
INGREDIENTS:
2 stalks of Curry leaves
1/2 cup Mint leaves (around 4 to 5 stalks)
A bunch of coriander stalks
1 fistful Tuvar Dal
1 fistful of Channa dal
1 fistful of urad Dal
1 fistful of grated fresh coconut
5 Red Chilies
4 Guntur Chilies
1 tsp of Pepper Corns
2 Tamarind Flakes
1and 1/4 tsp Salt
1 tsp Oil

METHOD:
In a pan heat oil and add all the dry ingredients (channa dal, Tuvar dal, pepper corns, chilies, Urad dal, tamarind flakes)
In a cup of water, cook all the stalks until they become soft in a low flame, Drain water if there is any left do not throw away the water, drain the water and keep aside, which can be used while grinding for chutney/thogayal.
Once they all change colour and add curry leaves and fry them too, they wilt away but see that they don't change colour, Take them out and keep aside to cool down.
Next fry Mint leaves and take them out and keep aside, until they wilt without changing colour.
Once everything is ready, Grind the dry ingredients into a coarse powder,
Now to this add all the herbs and grind them into a coarse paste.
If you want to eat it with rice, just keep the grinded mixture as you see in the photo that is like a thogayal and season it and serve it with a tsp of oil or ghee.
If you want to use it in any other way, add water and make it into chutney consistency and enjoy.

This is my 5th day submission for BM# 15 for Group 1
Check out all my other blogging friends for the rest of delicious recipes....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Indian Herbs Chutney/Thogayal appeared first on My Veg Fare.

Hi everybody this is my first post of the day, Hope everybody is doing well, You know I have joined Blogging Marathon of Srivalli's, from last month, I put myself into this so I could be more regular in my posting, still I am unable to sort out and be more organised.  Children are back to school and that would give me more time I think!. This is the 15th edition of Blogging Marathon, and this time I have choosen to do Chutneys, Spice Powders and Dry Saute's.

CARROT AND MINT CHUTNEY/THOGAIYAL 





INGREDIENTS
190 gms carrot (after peel, with peel 243 gms)
2 tbsp Channa dal
1 tbsp Urad dal
1/4 tsp Coriander seeds
2 flakes of Tamarind
4 to 5 Green chillies
4 sprigs of Mint leaves
4 sprigs of Coriander leaves
25 gms Coconut
A pinch of Hing/Asafoetida
1 and 1/4 tsp salt
1 tsp of oil
1/2 cup water

SEASONING:
1 tsp of oil
1/2 tsp of mustard seeds
3 to 4 curry leaves

METHOD
Wash and peel the carrots and grate them, cook them in 1/2 cup of water in a low flame with a covered lid. Check it now and then you don't want the water getting completely evaporated (may be it takes around 10 minutes). They become soft.
Pour these cooked grated carrots on to a strainer with a bowl below so that you don't throw away the water. Reserve the water.
pick out the leaves from the mint and chop the coriander twigs with the stalk and keep aside.
Meanwhile heat a pan with a tsp of oil, add channa dal, urad dal, chopped green chilies and tamarind and saute them for a while in a medium flame for few minutes until the dals change colour to golden brown.
Now to this add the mint and coriander leaves and saute for 1 or 2 minutes just they wilt a little bit.
Take the ingredients out of the pan and put them on to a plate, so that they cool down to run them in the mixie.
Put the above Ingredients into the mixie with Hing and grind to a nearly fine powder, to this now add grated coconut, salt and cooked carrots, and run the mixie again ( it won't grind so first mix well and with going back and forth on the number one speed so that it is grinded )
Then start adding the reserved water a tbsp at a time to Grind it completely.
Then heat a small pan add oil, mustard seeds when they splutter add curry leaves and pour it on to the chutney. Serve it and enjoy.

If you grind it into a coarse paste it becomes Thogaiyal which can be mixed with Rice to eat.
If you add more water and you can make it into chutney consistency and can served with Idlis, Dosas and chapatis or any way you want to use it.

I am also linking this to
sravs spring seasonal food
Chef Mireillie's coconut event 
EP series - Mint  and Coriander
Healthy Diet vegetarian side dishes - vardhini's started by Priya

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Carrot & Mint Chutney/Thogayal appeared first on My Veg Fare.

These Idlis may not be like the original Idlis still they are tasty with a nice spicy chutney...

MY VERDICT: My kiddo liked ( I can't say loved it as her favourite is the original Idlis !!), she said it was very nice..., and ate it with the sambhar I made just for her.., the other two said it was quite filling and ate with my spicy chutney...., eldest the combo was really good.., Hubby was bit inquisitive ( I have come to know now that if he asks me, what did you do with this recipe means he likes it!).., so I jumped into it and asked how was it.., he said it quite very nice actually and so the family story ends with a sigh that everybody enjoyed a good hearty, healthy breakfast.
Mum is very happy that she found an other recipe which her kids doesn't mind eating... what else do you need ?...

Will wish you all once again tomorrow... c u soon with an other recipe tomorrow....take care...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Oats, Lapsi and sweet corn Idlis appeared first on My Veg Fare.