Avalakki Mixture

 This is very traditional South Indian. Everyday snack with evening coffee/tea. Simple recipe posted the reel in my Instagram handle do check it out. 

In India there are varieties of Poha/flattened rice. This type of poha/avalakki we call it as paper avalakki in kannada. Simple recipe very cripsy ones. Paper avalakki mixed with tempering & lightly tossed with minimal spice.  Can be stored it in a box for months. 

Prep Time : 5 Mins

Cook Time : 10 Mins

Ingredients

• Flattened rice / Paper Avalakki - 4 cups
• Oil / Yenne - 1 tbsp
• Dry Coconut pieces / Kobri churu- 1/4 cup
• Peanuts / Kadalekai - 1/4 cup
• Roasted Gram / Hurkadale - 2 tbsp
• Cashew / Godambi churu - 2 tbsp (optional, i have used in this recipe)
• Curry leaves / Karibehvu yelle - 10 no
• Asafoetida / Hing - 1/2 tsp
• Salt to taste
• Red chilli powder / Mensina pudi - 1/2 tsp
• Turmeric  / Harishina pudi - a pinch
• Sugar  - 1/2 tsp
• Mustard seeds / Sasive - 1/2 tsp

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Ragi Chakli | Finger Millet chakli

Savory snack from India. Super tasty and healthy snack. 

Chakli is a spiral shape & deep fried.

Prep time : 10 mins

Cook time : 3-45 mins

Ingredients

• Ragi Flour - 1 cup
• Rice Flour - 2 cup
• Urad Flour - 1 cup
• Hing
• White sesame seeds - 3 tbsp
• Salt to taste
• Unsalted Butter - 4 tbsp
• Water to knead the dough 

Preparation 

1. Mix all the ingredients to the bowl 
2. Mix with water. While mixing adding water little by little. Make a thick dough just like chapthi dough
3. Fill the medium size dough ball into chakli press
4. Press the dough into spiral in a plastic sheet with greased oil 
5. Deep fry till cook over low flame

 

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Vazhaipoo Vadai

This is a unique tamil recipe Vazhaipoo Vadai or banana flower. Vazhaipoo is delicious and healthy and also makes various recipes.

 The main part of this vadai is clean the vazhaipoo/flower and apart from the flower it takes 30 mins.

Ingredients

• Vazhaipoo - 1 no
• Chana Dal / Kadleparppu - 2 cups
• Red chillies - 2 or 3 (adjust to the taste)
• Curry leaves 
• Coriander leaves 
• Green chillies - 1 or 4
• Red onion (Optional)
• Salt 

Preparation 

• Rinse and soak dal/parppu for 4 hours
• I used food processor for grinding all ingredients
• Blend all (I skipped onion) coarsely. Transfer into a bowl
• Add finely chopped vazhaipoo
• Mix well and make a vadai shape and deep fry 

Preparation for flower/vazhaipoo 

• Remove the outer petal and bunch of florets inside.
• Take the florets and remove the stamen and small cover along with it. 
• Finely  chop the florets after removing the stamen and white cover and discard the bottom portion. Keep the flower florets in the water to prevent discoloration.

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Homemade Paneer

 Homemade Paneer. It is simple and easy recipe. Sometimes I make homemade freshly. This time i took time to take pictures. follow the recipe :

Prep Time : 1 hour

Cook Time : 10 Mins

Ingredients

1. Milk - 1 & 1/2 ltr
2. Lime juice - 2 tbsp
3. Cheese cloth / Muslin cloth
4. Plain water

Preparation

• Take a heavy bottom pan add milk. Boil 
• Turn off add lime juice mix and it starts curdle 
• Strain paneer in the cheese cloth then immediately rinse with water and squeeze water gently
• After that take place a heavy weight object to the paneer cloth. Wait for 4-5 hrs to set the paneer 

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Avarekalu Spicy Mixture

Mysuru specialty tea/coffee time spicy mixture. Made out of Avarekai | Avarekalu | Hyacinth Bean | Flat Beans. This is only available during winter season. Prepare this and keep it for months.

Prep Time : 1 day

Cook Time : 30 Mins

Ingredients

• Avarekalu - 4 cups (Surti Lilva, Flat Beans)
• Kobri churu / Dry coconut pieces - 1/2 cup
• Kadlekai / Peanuts - 1/2 cup
• Mensina pudi / Chilli powder - 2 tbsp
• Salt to taste
• Karibehuvu / Curry leaves - few
• Hing / Asafoetida - 1/4 tsp
• Oil (to deep fry) 

Preparation 

1. Peel the avarekai and collect 4 cups  avarekalu. 
2. Soak them into water for overnight. 
3. After 5 hours, Remove the outer skin by pressing between your thumb finger(we call it as hitikidh)
4. Dry them in big towel 
5. Heat oil in a pan
6. Slowly add avarekalu. Fry till fried on medium flame
7. Then deep fry kadlekai, curry leaves & kobri
8. Transfer into a big bowl.
9. Sprinkle salt, chilli powder, hing, fried curry leaves. Mix well
10. Once come down room temperature and have it with tea/coffee time. Store it in airtight jars
    

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Iyengar Vangi Baath

Vangibaath is basically a rice dish in Mysuru, Karnataka. Actually made out of Brinjal/eggplant (Green Karthirikayi / Badnekayi). I was surprised I got green eggplant in our nearest Indian market and I had bought lot of tender badnekayi. Made out of our Sunday brunch from our Iyengar dish.

Prep Time : 20 Mins

Cook Time : 20 Mins

Yield - 4 ppl

Ingredients

• Green Brinjal / Karthirikayi / Badnekayi - 12 
• Yengai powder - 4 tbsp
• Oil - 1/4 Cup
• White Rice - 2 cups (Cooked)
• Asafoetida/Perungayam - 1/4 tsp
• Karvappale / Curry leaves - 2 stalk
• Kobri / Dry coconut grated - 2 tbsp
• Tamarind paste / Puli Rasu - 2 tbsp(adjust as per your sour taste)
• Jaggery / Vellu - 1 tsp, grated
• Salt to taste
• Groundnuts / Kadlekayi - 2 tbsp
• Mustard seeds / Kadag - 1/2 tsp
• Lime juice / 

Instructions

1. Cook white rice in the pressure cooker. (Use any kind of rice like sona masoori or basmati)
2. Cut karthirikayi/brinjal make into 3 parts and then into length wise into 4 pieces. Place the cut pieces into bowl of water to avoid oxidation(dark color)
3. Take a heavy bottom wide pan. Add oil
4. Heat oil in a low flame add kadag allow to splutter. Add perungayam
5. Add fresh karvappale
6. Drain water and add karthirikayi into oil slowly
7. Stir fry for few mins cook under low flame cover the lid for few mins
8. After few mins stir fry sprinkle water and cover the lid and cook. Repeat the same process 2 more times cook until tender
9. Add puli/tamarind then add velly/jaggery. Sauté 
10. Add yengai pudi 4 tbsp heaped & salt mix the vangi. 
11. Add cooked rice mix the vangi and rice together 
12. Add dry coconut and lime juice
13. Adjust the salt 
14. Take a small pan add a table spoon of oil, the add groundnuts/kadlekayi fry till golden and pour into vangibaath 
15. Mix well vangi baath rice 
16. Serve hot with curds/yogurt

Note : Kadlekayi/groundnuts can be added lastly. Because it will be crunchy. My amma make this way.

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Parppu Kattu | Yellow Lentils Curry

Parppu Kattu is a quick and simple recipe just using yellow dal. I often make this. This can also make this the one sick very good for health. parppu kattu recipe is not thick should be light watery consistency.

 

Prep Time : 10 Mins

Cook Time : 5 mins

Yield - 4 people

Ingredients

1. Yellow lentils / Toor Dal / Thovar parppu - 1 cup
2. Oil - 2 tbsp
3. Jeera - 1 tbsp
4. Green chillies - 2 
5. Curry leaves -few /1 stalk
6. Coriander leaves - 2 tbsp, chopped
7. Ginger grated - 1/2 tsp
8. Salt to taste
9. Turmeric powder - a pinch
10. Asafoetida / Hing - 1/2 tsp
11. Lemon juice - 1 tsp
12. Oil - 2 tbsp
13. Water - 2 cups (adjust as per consistency) 

Instructions: 

1. Rinse parpp add water 2 cups. Place it in the pressure cooker. Wait until 3 whistle. Turn off the stove let it cool
2. Take a wide pan add 2 tbsp. oil. Then add jeera allow to splutter 
3. Add chilies, curry leaves, ginger stir fry 
4. Add turmeric, hing 
5. Add cooked parpp into the pan sauté for 2 mins. Add water cook on a low flame for 2 mins
6. Add salt. Garnish coriander and finally squeeze lemon juice
7. Serve hot white rice with ghee

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Almond Milk | Badam ka Dhoodh | Badam Pal

 Today's recipe is a rich and refreshing badam milk with a beautiful aroma. This is a very popular Indian milk made out of fresh badam / almond paste with whole milk. 

This is my usual recipe during the hot summer. Sometimes I use both types of almond milk. The almond milk with almond homemade powder is already posted. This is the 2nd method using almond paste. 

This almond milk is always served during festivals or any special functions at my home (my mom & my MIL). Can also be served with hot or cold. It is one of my favorite drinks. 

Follow recipe below : 

Yield	4 people
Preparation Time	10 Mins
Cook Time	25 Mins

Ingredients

• Almonds / Badam - 20 to 25 pieces
• Saffron / Kesari - few strands ( soaked into warm water)
• Cardamom powder / Yleaki pudi - 1/2 tsp
• Whole milk / Full fat milk - 1 ltr
• Sugar  - 6-8 tblspn (adjust as per taste)
• Blanched chopped almonds & Pistachios for garnishing

Instructions

1. Soak the almonds/badam in the hot water for 10 mins
2. Remove the skin from each almond
3. Blend into a smooth paste with less than 1/4 cup of hot water
4. In a thick bottom sauce pan boil milk on a simmer
5. Stirring frequently cook the milk on a low heat for about 20 mins. Scrape out all the side edges frequently. Then Add gently almond paste stirring continuously. Cook on a low heat for about 10 mins. 
6. Add sugar stirring continuously
7. Add cardamom powder & Add saffron milk . Stir
8. Remove from the heat and let it cool to room temperature
9. If you are serving hot serve hot or warm with top of garnishing nuts and serve
10. or if you are serving chilled. let it cool and transfer into glass jar and refrigerate for 5-6 hours and serve chill with garnishing nuts.
11. Store refrigerate for about 3-4 days. 

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Tomato Jam

 I have nostalgia when I'm preparing this recipe. My Amma used to make tomato jam during the tomato season. My sister and I loved it and we used to have it everyday for breakfast from dosa to bread.  One morning I was looking at my Amma's list of recipes and realized that I missed eating tomato jam. In my recipe, I have used brown sugar instead of white sugar. The color varies lightly but the taste will be the same.

Ingredients

• Ripe vine Tomatoes - 1 dozen
• Brown sugar or White sugar - 1 cup (adjust as per taste)
• Ghee / Clarified butter - 1 tbsp

Instructions

1. Coarsely chopped the tomatoes( I have used food chopper )
2. In a big bottom pan add coarsely chopped tomatoes cook on a low flame. Stirring often
3. Once lightly cooked add sugar. Stirring occasionally. Until mixture has consistency of jam. 
4. Lastly add table spoon of ghee and stir. Turn off the flame and then cool transfer into glass jar  refrigerate. 
5. Tomato jam is ready to use.  

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Mango Mastani

 Mango Mastani easy dessert. This is very popular dessert in Pune (Maharashtra State). Mango milkshake mixed with vanilla ice cream, on top of nuts, tutti frutti and cherry. Yum absolutely delicious.  I had it this long time back when i was in Mumbai. Reminds me on those days used to have a lots of street food and desserts 😔

Ingredients

• Mango milkshake - 4 cups , Chilled
• Chopped nuts - Almonds, Pistachios
• Tutti Frutti - Candy
• Cherries(Maraschino Cherry)
• Vanilla ice cream 

Instructions 

1. Take a large glass pour mango milkshake 3/4 of the cup
2. On top of vanilla ice cream 1 scoop
3. Sprinkle chopped nuts & tutti frutti
4. Garnish with cheery
5. Serve Mango Mastani

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Mango Juice

 Mango juice home made used Alphonso Mangoes. As I mentioned in my Instagram post mango recipe is mandatory in my kitchen.  Made fresh tropical mango juice tastes like Frooti. Refrigerate upto 2 weeks.  This week I made two recipes the other one is Mango Mastani. Absolutely delicious recipes. 

Ingredients

• Ripe Sweet Mangoes - 3 cups
• Green sour Mangoes - 1 cup
• Sugar - 1 cup (adjust as per taste)

Instructions 

1. Rinse the mangoes and remove outer skin and take out all fruits.
2. Rinse and remove seed and skin. Finely chopped or grated green mangoes 
3. Heat 2 cups of water add both the mangoes cook on a low flame until green mangoes becomes soft. Add sugar and stir again cook for few mins 
4. Remove and keep aside for cool down
5. In a juicer or blender mix. Blend into smooth puree
6. Strain the juice if it is too thick then if required add 1 or 2 cups of hot water mix. (Should be juice consistency)
7. Transfer into a jar and refrigerate and serve.

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Molake Kalu Sambar | Mixed Sprouts Sambar

 Karnataka special wholesome protein mixed sprouts sambar. Deliciously healthy sambar made with whole green moong, black channa, horse gram & double beans. This sambar makes two verities one is with or without grinding masala.  Best to have with steamed white hot rice along with ghee.  Also side dish for Ragi Mudde. 

Prep Time for Mixed sprouts : 2 days 

Cook Time for Sambar : 15 Mins 

 Ingredients

• Mixed Sprouts - 2 cups (Whole Moong, Black Channa, Horse Gram , Double Beans)
• Yellow Lentils / Toor Dal - 1 cup
• Tamarind juice - 2 tbsp or Tamarind Paste concentrated - 3/4 tsp 
• Jaggery  - A small piece 
• Salt to taste 
• Rasam Powder - 2 tbsp

Ingredients for Masala

• Thengina kayi / Fresh coconut - 1/4 cup
• Kadle Bele / Chana Dal - 2 tbsp grms
• Dhania / Coriander Seeds - 1/2 tsp
• Bhaydgi Mensinakai / Red Chillies - 4 (adjust as per taste)
• Chekke / Cinnamon - 2 pieces ( small)
• Lavanga / Cloves - 2

Tempering Ingredients 

• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Asafoetida / Hing - 1/4 tsp
• Curry leaves - few 

Instructions for Sambar powder

• Heat pan add masala ingredients roast them in a low flame
• Add roasted ingredients to the mixer and make a fine powder, add coconut with little water and make a fine puree. Keep aside

Instructions for Sambar 

• In a steel bowl add dal with 2 cups of water and pinch of turmeric. pressure cook for  cook for 4 whistles. 
• In the same pressure cooker take a steel bowl add sprouts with little water cook it for 2 whistles.
• Then in a small bowl make tamarind juice. Take lemon size tamarind ball and soaked it in the hot water and squeeze juice out of it and keep aside
• Take a heavy bottom big pan. Boil 1/2 cup water add tamarind juice, salt and jaggery. Stir 
• Add rasam powder stir the mixture
• Then add cooked dal and sprouts stir the sambar well. Check the taste then adjust the tamarind juice jaggery and salt (if required)
• Boil the sambar for 1 mins. Turn off the flame
• Prepare tempering : Heat oil in a tempering pan add mustard seeds then add hing along with curry leaves. Pour into sambar
• Sambar is ready. Serve with hot rice or ragi mudde

Notes : 

1. Can also be added potatoes or brinjal / eggplant / Badnekayi. 
2. Check the consistency. If it is too thick add hot water very little.
3. Easy tip is prepare sambar powder. Just in a mixer jar add 2-3 tbsp of sambar powder and coconut and make into a fine puree. 

Iyengar Sambar  | Nalgari | Nalgum Powder Recipe link : Click Sambar Powder 

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Beetroot Palya | Dry Curry

 Today made a very simple dish called Beetroot curry. Palya is a kannada word and karimdbh is Iyengar word for curry. This recipe is perfect for plain hot white rice or rasam rice and also for chapati too. Beetroot is good for health Perfect for weekday meals.

Ingredients

• Beetroot - 4 medium size
• Salt to taste
• Fresh grated coconut - 2 tbsp. 

Tempering

• Oil - 2 tbsp
• Mustard seeds / Sasive - 1 tsp
• Split chickpea / Kadalebele - 1 tsp
• Curry leaves - few
• Asafoetida / Hing - a pinch
• Red chillies - 1 or 2 

Instructions

1. Wash thoroughly and remove skin and trim two side. Finely Chop or cut into julienne. 
2. Two types of cook can be made : 1. Cook directly : In a pan add 1 cup of water and beetroot cook until tender in a medium heat stir occasional  2. Pressure cooker cook : In a bowl add beetroot(do not add water) place it in the cooker cook until 2 whistle is enough. 
3. Drain the cooked beetroot water. (do not discard cooked water drink it just like that it is very tasty-Do not waste)
4. Take a large pan / kadai 
5. Heat oil in a medium flame , add mustard seeds, add split chickpea, hing, red chiilies and curry leaves, stir fry 
6. Add beetroot sauté  stirfry 
7. Add salt and coconut. Stir and remove from the flame
8. Serve hot.

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Iced Coffee

 Iced coffee the perfect for hot summer season. Personally I don't like cold coffee. But made for my family. It requires just homemade ingredients. Very simple and easy recipe. Do try it!

Ingredients

• Hot Coffee Decoction  - 1 cup 
• Sugar - 1 tsp (Adjust as per taste)
• Half and Half milk - 1/2 cup
• Ice cubes 

Instructions

1. Brew coffee (Here I have used Bru instant coffee decoction) mixed with sugar
2. Place coffee decoction in the fridge to allow chill. 
3. In a large glass fill crushed ice cubes 
4. Pour coffee decoction and few tbsp. of milk. Serve chill

Notes : can used any kind milk and any kind of sweetener, sugar or use any flavors. Adapt to your taste.

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Spicy Cucumber Slices

 In my city Mysore's famous churmuri gadi, Sautekayi slices. I used to have it lot when I was young. The gadiwala makes amazing sautekayi/cucumber slices on top that sprinkle salt+chilli powder, lime juice and dash of  kadlepuri/puffed rice and congress kadlekai. This was an amazing evening snacks also we used to have it school recess break.  

Ingredients

• Indian Cucumber / Sautekayi - 2 
• Salt + Chilli power 
• Lemon juice 
• Coriander leaves 
• Puffed rice / Kadlepuri - 1/2 cup
• Congress kadlekayi - 5 tbsp 

Method

1. Remove skin and slice the cucumber lengthwise. I have used mandoline
2. Arrange the slices in a large plate
3. Sprinkle salt and chilli powder 
4. Sprinkle lemon juice
5. Sprinkle kadlepuri / puffed rice
6. Sprinkle congress kadlekayi (spicy peanuts : Link attached)
7. Serve immediately

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Thandai

 Thandai is a North Indian drink. Specially prepared in Holi festive. This recipe made with mixture of nuts like almonds, cashews, pistachios, fennel seeds, poppy seeds, cardamom, peppercorns, melon seeds and few rose petals. 

*This is a non-Iyengar recipe. 

Ingredients for Thandai Powder

• Almonds / Badam - 1/2 cup
• Cashews / Kaju - 1/2 cup
• Pistachios / Pista - 1/2 cup
• Melon seeds / magaz 0- 1/2 cup
• Black Peppercorns / Kalimirch - 10 no
• Poppyseeds / Khaskhas - 2 tsp
• Cardamom / ilaayachi pods  - 4 tsp

Ingredients for Thandai Milk

• Saffron milk - 2 tbsp
• Rose water - 1 tsp (optional) i have not used here
• Whole milk / Doodh - 1/2 ltr
• Sugar/ Sakkar - 5 tbsp (adjust as per taste)

Method for Powder

1. Mix all powder ingredients and make a powder. Add 2 tbsp sugar into mixer (it gives nice texture)
2. Store into glass jar and refrigerate up to 3 months 

Method for Thandai Milk

1. Boil milk on a low flame
2. Add Saffron milk stir
3. Add Thandai powder Stir 
4. Add sugar. Boil until sugar dissolve
5. Turn off the flame let it cool completely 
6. Refrigerate after cool down 
7. Strain the milk and serve cold Thandai

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Ottu Shavige | Idiyappam

Ottu Shavige or Idiyappam is a traditional breakfast/tiffin recipe from the states of  Karnataka, Tamil Nadu, Kerala.  This is basically a simple steamed rice noodles and best eaten with any gravy. Today I made Salna for this recipe. Idiyappam/Ottu Shavige recipe also made of Ragi flour(Finger Millet Flour). 

Ottu Shavige / Idiyappam makes chakli presser using thenkol (small) hole plate. For steaming I have used idli stand or banana leaves or tatte idli stand or bamboo plates. Enjoy the delicious meal.

*This is a non-Iyengar recipe. 

Ingredients

• Rice flour / Akki hittu - 1 cup
• Water - 1/3 cup
• Salt to taste
• Oil - 1 tbsp

Method 

1. Boil water in a wide pan. Add oil and salt. Turn off the flame
2. Add rice flour mix well with the spatula or balloon whisk
3. Transfer into a large bowl. 
4. Grease your hand with oil and knead the dough to get into a soft non sticky dough. Close the lid 
5. boil water in the pressure cooker. Grease Idli plates with oil and make them ready 
6. Grease the chakli presser with oil and make small portion of rice dough add into chakli presser
7. Press thin layers do not overcrowd the shavige/idiyappam. Place a idli plate into steamer or pressure cooker. Close the lid and let it steam cook for 3 mins.
8. Remove and wait for few mins and touch it should be soft and non sticky. 
9. Serve hot with any gravies along with neer mosru or warm milk etc.,
10. Repeat the same process to finish the dough. 

Note : 

Make sure dough is not dry. If you feel dry sprinkle hot water and knead the dough and close tightly

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