Avarekayi-Menthya soppu rotti (Fenugreek leaves-Flat beans Roti)

During my recent visit to India, the initial days were tough for me & my son. We reached Bangalore at midnight & the next day morning, we were all set to travel to Mangalore via Chikmagalur. Boy!!, it was a long & tiring journey. We were traveling for more than 24 hours with a short break of 4 hours at my native :(

We had to pass through Charmadi Ghats (curvy roads on the western ghats) & my son puked at almost all the curves. He got so frustrated seeing the car that he was weeping & saying, " amma car beda amma" (mummy, no car please). But, after we reached this place, he slowly settled down & was happy to play with the other kids.

I thoroughly relished South Canara food as we attended 2 weddings & also spent some good time with hubby's relatives. We also took blessings from Sringeri Sharadambe, Kateel Durgaparameshwari, Kelamata Venugopalaswamy, Someshwar Ganapathi, Durga (I have spoken about that here) & safely reached my native. Will continue later on this.

It was raining avrekayi during my visit to India this time. Now that my mom & mom-in-law knows that we do not get avrekayi here, they drenched us with this. I had avrekayi upma, avrekayi rotti (flat bread), avrekayi palya (stir fry) & what not!!

In this post, I will be talking about avrekayi rotti (Flat beans Indian bread). Just dive in !!

Ingredients: (Makes around 8-10 rottis)

Rice flour: 3-4 cups
Avrekayi/Surtipapdi/Flat beans: 1 cup (choose very tender & small ones)
Fenugreek leaves/methi/menthya soppu: 1 cup (finely chopped)
Onion: 1/3rd cup (finely chopped, optional)
Grated coconut: 2 tbsp (optional)
Green chilli paste: 1 tsp (optional)
Water: 1.5 to 2 cups
Salt: According to taste

Oil: 1 tsp for each roti

Method:

• Mix all the above ingredients (except water). Add little water at a time & prepare soft & smooth dough.
• Make equal sized balls & pat them on the griddle or a plastic sheet & transfer it to the griddle. (refer here for step-by step procedure). Wet your hands with water to ease the patting. Add oil around the rotti & also few drops on top of the rotti.
• Cook on a medium-high heat on both sides & serve it hot with a side dish of your choice.

Note:

• If the flat beans is not tender enough, pressure-cook them for one or two whistles and then use it.
• You can substitute fenugreek leaves with any other leafy vegetables.
  

Hagalkayi Palya (Bittermelon stirfry)

HAPPY NEW YEAR ..

 I am starting the new year with a bitter dish to balance out the cakes/pastries ate during new year and Christmas celebrations :) . BTW, I always try Chinese bitter gourd or bitter melon as they are comparatively less bitter than Indian ones ;)

Ingredients:

For coarse spice powder:

Grated coconut: 3 tbsp

Rasam powder: 1 tbsp

For stir-fry

Bittergourd: 2 cups (deseeded & finely chopped)

Turmeric: 2 big pinches

Oil: 1.5 tbsp

Tamarind powder or very thick tamarind paste: 1 tbsp

Jaggery/Brown Sugar: 1 tbsp

Curry leaves: a sting

Mustard seeds: 1/2 tsp

Urad dal: 1 tsp (optional)

Asafetida: a pinch

Broken red chilli: 1

Salt: According to taste

Cilantro: 2 tbsp

Method:

• Mix a tsp of salt & turmeric to the bitter gourd pieces & allow it to leave water for 20-30mins. 
• Squeeze the water from th bittergourd &discard the water. This procedure is said to reduce the bitterness in the gourd.
• Heat a broad pan, add oil. When oil is hot, add mustard seeds. When mustard seeds crackle, add curry leaves, asafetida, urad dal, broken red chilli & saute for 10secs. 
• Add the bitter gourd & mix well. Allow the bitter gourd to get cooked for 5mins. 

• Meantime, make a coarse powder of the coconut & the rasam powder(Do not add water).
• Once the bitter gourd is half cooked, add the tamarind powder, salt (note salt is added before too), jaggery, the prepared coarse powder & mix well. Cook for another 5-7mins.
• Turn off the flame, garnesh with coriander leaves/cilantro & serve with rice or roti.

Notes:

1. Chinese bittermelon oozes out a lot of water while cooking. Hence, there is no need to add water while cooking. However, Indian bittergourd might need few teaspoons of water.
2. The palya is supposed to be dry. So, donot make the tamarind paste or spice paste/powder watery.

Shavige Oggarane (Lemon Flavored Rice vermicelli)

Misty mountains, birds chirping, cool breeze, mountains & paths filled with lush green grass, small streams with crystal clear water..., all these are some of the amazing beauty of Malenadu (a region in Western Ghats). Monsoon creates magic here & this place becomes a paradise on earth.

I have loads of memories attached with these places. Though I have spent my childhood days in cities, I never missed to come here during holidays. I used to envy my cousins who spent all the time there. Even now, the very thought of visiting these places makes me rejuvenated. During my visit to India this time, I did visit some of these places but could not spend much time.


Whenever I visit my aunt's place in Malenadu, she serves me home made akki shavige/shamige (rice vermicelli). She prepares the tangy lemon shavige as she knows that it is a hot favorite for many of us. Here in Singapore, I do not have the instrument to prepare akki shavige. Hence, I have used store bought rice noodles/vermicelli.

Ingredients: (Serves 2-3)
For noodles
Rice noodles: 200 gms
Water: 1 liter
Salt: According to taste
For tempering/oggarane
Oil: 2 tbsp
Mustard Seeds: 1/2 tsp
Urad dal: 1.5 tsp
Channa dal/gram dal: 1.5 tsp
Groundnuts/Peanuts: 2 tbsp
Green chilli: 3-4nos
Curry leaves: 2 strings
Turmeric: 2 big pinches
For garnishing
Coconut: 3-4 tbsp
Coriander leaves/cilantro: 2 tbsp (finely chopped)
Other ingredients
Lemon juice: 4-5tbsp (adjust accordingly)


Method:

1. Boil water in a broad pan. Add salt. When water starts boiling, add the rice noodles & cook according to the package instructions. (I normally cook for 3-4 mins). When noodles become soft, turn off the heat & let the noodles sit in hot water for another minute.
2. Drain the hot water & run the noodles under cold water. Break the noodles into manageable size.
3. Allow it to cool.
4. Meantime, prepare the tempering. Heat oil in a pan. When oil is hot, add mustard seeds. When mustard seeds splutter, add urad & channa dal. When dal turns golden, add ground nuts & roast till the nuts turn golden brown. Add green chilli, curry leaves, turmeric & turn off the heat.
5. Pour this tempering over the noodles, adjust salt. Add lemon juice, coconut, coriander leaves to the noodles. Mix then thoroughly.
6. Serve it with chutney, pickle or as is.
   

Doddapatre Bajji (Coleus aromaticus Pakora)

How are you guys? What are you planning for Christmas & New Year? I am back this monday & am all tired, sad, sick & what not!! On top of it.., I had to rush back to work on the same day.., hmmmmm..., Boring isn't it? I will write about my exciting trip to India in my coming posts. Also, will soon catch up with you guys too. I have got few recipe requests. Will try to publish them in the coming months.

I will quickly jump to the recipe & stop all the blah.., blah..
This bajji/bonda/pakoda.., huh...whatever you call it... is from my ajji(grandmom). The strong aroma of the doddapatre leaves along with the bland gram flour & the spicy chilli powder made a great match. I forgot all my diet & took 2-3servings :)

Ingredients:
Gram flour/besan/kadale hittu: 1 cup
Rice flour: 2-3tbsp
Chilli powder: 1 tsp (adjust according to your family needs)
Salt: According to taste
Baking Soda: a small pinch
Oil: 1 tbsp
Water: Around 1 cup (Sorry.., didnot have time & patience to measure it)
Doddapatre yele/Coleus aromaticus: 8-10 leaves
Oil: For deep frying

Method:

For the batter: Add the gram flour, rice flour, chilli powder, salt, baking soda to a bowl & gently mix them. Heat the 1 tbsp oil & when the oil is hot, add it to the gram flour mixture. Mix it again.

Now add water (little at a time) & prepare the batter. Batter should be like a thick milkshake.

Wash each doddapatre yele(leaves) carefully & allow it to dry or pat them dry.

Add sufficient oil to a deep pan & heat the oil. Dip the leaves in the batter(one leaf at a time) & put the leaves properly coated with batter to hot oil. Fry on both sides until they turn golden brown.

Drain it on an absorbent paper & enjoy the hot bajji/pakora with coffee/tea.



Notes:

1. Donot try to mix ginger, garlic, coriander leaves to the batter as it would out power the aroma of doddapatre leaves. These leaves have a great aroma (difficult to take.., if you are first time to this leafy vegetable).
2. Be very gentle while washing these leaves as they tear our easily.

Will write more about the medicinal values of doddapatre in my coming posts (One more interesting recipe using doddapatre soppu is following soon). Meantime, have a close look of the leaves.



Last but not the least....

"Merry Christmas. Enjoy your day with family & friends"

Rave rotti(Semolina Roti)

This dish is requested by a reader of mine & she wanted me to publish it as early as possible. So.., here it goes for you & also to others who want to give it a try.


Ingredients:

Chiroti rava or small rava/semolina: 3.5 cups
Akki hittu/Rice flour: 1/2 cup
Anna/Cooked rice: A fistful/ondu hidi (optional, makes the rotti soft)
Carrot: 1/2 cup grated

Erulli/Onion: 1 medium sized (finely chopped, optional but recommended as this would give a crunchy effect to the dish)

Curry leaves: as much as you want (finely chopped)
Coriander leaves: a fistful (finely chopped)
Grated coconut: 3-4 tbsp
Salt: According to taste
Jeera/Jeerige/Cumin seeds: 1 tsp
Mosaru/Curd/Yogurt: 1/2 cup (shouldn't be very sour)
Grated cucumber: 1/2 cup (this gives a totally different flavor to the rotti, but if you don't like you can discard it too)
Finely chopped green chillies: As much as you want (I normally do not add this, as my family likes it less or rather no spicy)

Oil: 1 tbsp for each rotti

Water: Roughly around 1 cup (use cucumber water as much as possible)

Method:

• Blend the cooked rice to make a smooth paste.
  
• Mix all the above ingredients mentioned. Make a dough similar to rice rotti dough.
• Pat it on the tava or a banana leaf, cook on both sides & serve with coconut chutney.

Notes:

1. If you want the rotti to be soft, decrease the rawa & increase the rice flour.
2. Do not pat the rotti very thin, keep it medium like parathas.
3. Add the oil generously as it helps in roasting the rotti better.
4. Feel free to add leafy vegetables like methi, dill to this rotti for different flavors & nutrients.

Spanish Rice: My version

I am one of those nuts who watch all cookery shows without a book & pen in hand. I just enjoy watching the show. Sometimes, few dishes attract me soo much that I start memorizing the ingredients & prepare it on the same day or the very next day. I note the ingredients in a small chit & prepare it.. One can see soo many such chits floating in my home; hubby keeps wondering as to what those chits are for!!

Spanish rice is one such dish I saw in Zee Kannada Channel. I found it to be a very simple dish. It was prepared the very next day at my home & since then this recipe is treasured in my list. Cook it & relish it to believe me. It is very tasty & filling.

Ingredients:

Long grain rice: 3 cups (I used basmati)

Water : 6 cups
Onion: 1/2 cup (finely chopped)
Capsicum: 1/2 to 3/4th cup ( chopped into 1 inch cubes)
Tomato paste: 1 tbsp
Garlic: 2 tbsp (finely chopped)
Red chilli: 8-10 (adjust according to your needs)
Cheddar cheese: 3tbsp (grated)
Butter: 1 tbsp
Cilantro: 2tbsp (finely chopped)
Lemon juice: 1 tsp (optional)

Parmesan Cheese: a big pinch (for garnishing, optional)

Method:

1. Wash the rice 2-3 times in running water & cook it by adding 6 cups of water. Allow it to cool.
2. After the rice is warm, spread the rice & let it cool completely.
3. Meantime, make a fine paste of red chillies & garlic. Add a tbsp of water if required while grinding.
4. Heat the butter in a broad pan, when butter is hot, add onions & saute till turn soft (need not wait for it to turn golden brown). Add capsicum & cook it on a medium-high heat for 2 mins.
5. Add the chilli-garlic paste, tomato paste & saute for a minute.
6. Add the cooked rice, salt, cheese, mix well & cook till the cheese melts.
7. Add lemon juice, mix & garnish it with cilantro
8. Serve it hot/warm with wafers or papad

Awards:

Asha of "Asra Ashaon Ka"has showered me with a lot of awards. Thanks a lot Asha. It means a lot. Here is a quick peek into the awards.I'll put them soon in my sidebar too.

MTR Style Khara Bhath Recipe | How to make Hotel Style Khara Bhath

We are a big time khara bhath family. That too MTR style. I have made it many times over the years and all my friends who eat it go ga-ga over this upma/khara bhath. The specialty of this khara bhath is the addition of Udupi Rasam Powder. Do not use any other rasam powder to make this, use MTR Rasam Powder or make your own Saaru Pudi using my recipe.

Preparation Time: 10 mins
Cooking Time: 20 mins
Serves:4 to 6

Ingredients:

Upma rava/semolina/cream of wheat: 3 cups
Vegetables of your choice: 1 cup chopped, optional (I normally add carrots, french beans, peas, potato)
Tomato: 1 medium sized
Onion: 1 medium sized
Finely chopped bell pepper: 1/4 cup
Green chilli: 1 to 2 nos, refer notes
Grated ginger: 1 tsp
Water: 6 cups to 7 cups
Ghee/Clarified butter: 1 tbsp, divided use
Oil: 2-3 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Urad dal: 2 tsp
Cashew nut: 2 tbsp
Turmeric powder: a big pinch
Rasam powder: 1.5 tsp (MTR rasam powder would taste great too)
Curry leaves: 1 string
Grated coconut: 3 tbsp
Salt: According to taste
Sugar: 1 tbsp, refer notes (adjust according to your needs)
Lemon juice: 1 to 2 tsp (adjust according to your family needs)
Coriander leaves: 3 tbsp (finely chopped)

Method:
Heat 1 tsp ghee in a wok & when ghee is hot, add the mustard seeds, cumin seeds and urad dal. When the seeds crackle, add the cashew nuts. When the cashew nuts turn golden brown, add the rawa/semolina to it. Roast the semolina on a low/medium heat for 5-8 minutes or until the semolina turns golden & aroma fills the house. Keep the semolina aside.

Cook the mixed vegetables in a cup of water until soft & yet crunchy. (if you use the vegetables).

Meantime, boil the water.
Heat oil in a broad pan & start the tempering process. Start with curry leaves, broken green chili, followed by onion. 

Saute until onions turn translucent. 

Add the bell peppers and saute for a minute or two. 

Add tomato &  ginger. Saute again for a minute or two. 

Add the rasam powder, turmeric & mix well.

Pour in the boiling or hot water to the pan.

Add salt, sugar & allow the water to boil again. When water starts bubbling, reduce the heat.
Now carefully, add the semolina to the boiling water. Keep stirring to ensure no lumps are formed. 

(Keep the semolina in a big plate. Take the plate in one of your hands, carefully start dropping the semolina to the boiling water & keep stirring the water using the other hand). Close the lid & reduce the heat. Let the semolina get cooked on a low heat for 2-3 mins.
Open the lid & mix well.
Add the lemon juice, coriander leaves, coconut and the remaining 2 tsp ghee. Mix again & serve it hot.

Coconut chutney goes well as a accompaniment for this masala bhath.

 Notes:

• If your family likes to eat mildly spiced khara bhath, skip the green chilies. But, never the rasam powder.
• Jaggery could be used in place of sugar.
• Do not use rice rawa or bansi rawa (the thicker version of the rawa) to make this khara bhath. Use the finer variety.