Field Beans & Cucumber Curry.

Field Bean/Avaekai and Coloured Curcumber/ Mangalore Southekai curry is a side dish. Avare kai/ field beans is used lavishly here in Bangalore and around. You can get this field beans in any time of the year in Bangalore. Jayanagar 4th T block is very famous in selling this Avarekai/Field beans. You can even get the ready beans to cook. (They remove the outer part and keep the seeds separately to sell. One more thing I have noticed that, they even remove the outer layer from field bean and sell the soft seed. This seed is known as Chitak Avare, means squeezed seeds.These seeds are used for deep frying and rasam. It will be very very tasty.

 Lets see some benefits of eating Toor Dal in our diet.
Toor dal is also called as tur dal, tuvar dal or arhar dal. It is an excellent source of carbohydrates and provide energy to our body. It also contain many of the nutrients, like protein, fat and fiber. It has minerals like iron, calcium, magnesium, potassium and B Vitamins. It has high dietary fiber. low saturated fat and cholesterol free. Toor  dal is an excellent source of folic acid and vitamins and good for pregnant women.
This Field Beans & Cucumber Curry has no onions or no garlic and easy to prepare.
I have used , toor dal, field beans/avarekai, green chilly and some spices.
Lets see the recipe now.

Things Needed :

 To cook
Field Beans/Avarekai : 1 Cup
Toor Dal : 1/2 Cup
Mangalore Cucumber : 1/2 (medium size )
Green Chilly : 2 to 3
Rasam Powder : 1 Tablespoon
 To Add :
Raw Mango Grated : 2 to 3 Tablespoons
Ginger : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Salt to taste :
Coconut : 2 Tablespoon (Optional).
Coriander leaves
For  Seasoning :
Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh :  a little

Curry Leaves : 1 Handful
Coriander leaves : 1 Tablespoon 

Method :

1. Wash and cook Toor dal and field beans/avarekai together . (Pressure cook)

2.  Wash and cut mangalore southekai/cucumber and coriander leaves into small pieces. Wash and cut green chilly in to big pieces. (1into 2).

3. Grate coconut, raw mango and ginger. (wash and remove the outer skin and wash it again before grating).
4. Now keep a pan on the fire. Put cooked mangalore southekai/cucumber, cooked dal and field beans.

5. Add grated raw mango and ginger.. Add little turmeric powder. Add cut green chilly, methi seeds (raw) and salt. Mix it well.

6. Let it cook nicely for 2 to 3 minutes. Add rasam powder and cook again for 5 minutes.

7. Shift the ready field beans/avarekai and Mangalore Cucumber/southekai curry in to a serving bowl.
8. Add mustard, urid dal splutter with curry leaves and ingh.
9. Add coconut gratings and coriander leaves on the top.

10. Serve with Hot plain rice or chapati.

Note :

Adding methi seeds help to reduce the acidity and cholesterol content in the curry. You can adjust the curry according to your need. (thick or little more liquid by adding little water). Adjust the salt according to your taste. Adding garlic or onion is optional. You can also add 1/2 a teaspoon of garam masala. Adding a tablespoon of fresh ghee adds to the taste. (optional). You can use any other legume (kalu/beans) instead of field beans.Adding more or less chilly is optional.
Time : 30 minutes
Serves : 4 to 5

Mango Chutney & Moong Sandwich.

 Mango Chutney - Moong Sandwich is a snack and you can have them for breakfast or as evening snack. In my previous post I have shown Capsicum - Moong Dry curry and I used the curry for stuffing bread sandwich along with half ripe mango chutney. It taste nice and easily stomach filling. 

I have used chutney and moong curry to spread on the bread. I also used little ghee to roast the bread on the tava. It really taste awesome and you will enjoy eating this a lot.
No onion or garlic is used in this  "Mango Chutney & Moong Sandwich. 
Lets see the recipe now :

Things Needed : 

Mango Chutney : 3 to 4 Tablespoons
Capsicum - Moong dry curry : 1 Cup
Bread : (Any variety ) : 8 to 10 pieces
Ghee : 3 to 4 Tablespoons

Method :

1. Keep two slices of bread on the plate or tray.

2. Apply (spread) Mango chutney on one bread slice (On 1 side).

3. Spread a tablespoon of dry curry on the other slice of bread. Spread it evenly.

4. Put them together (The spread should be inside when the bread is put together.)..
 5. Keep a tava on the fire and heat. Put the stuffed bread on the tava. Just spread little ghee on the surface of the bread.
 6. Roast it nicely till it is slightly gets roasted.
7. Now turn the other side and cook for a minute.

8. Remove from the tava and serve hot Mango chutney & Moong sandwich with some fresh cucumber pieces.

 9. Repeat the same with remaining bread slices and prepare sandwich.

Note :

You can add more or less ghee according to your wish. Ghee Adds to the taste.
You can also add garam masala to the dry curry and mix it well and then spread it on the bread. It adds to the taste.
You can use butter instead of ghee.
Adding more spice is not a healthy habit. Eating more spice will lead to many problems like gas or chest burn (Acidity).
Serves : 2 to 3 
Time : Preparing sandwich ( 10 to 15 minutes). 

Mango Chutney recipe:

Things needed :
Methi/ fenugrik seeds  : 1/4 teaspoon
Red chilly : 5 to 6
Curry leaves : 1 Handful
Ingh : a pinch
Coconut : 1/2 Cup
Salt : to taste
Oil : 1/2 Teaspoon
Mango pieces : 1 Cup 
Method : 
1. Wash and cut mango into small pieces.

2. Wash and grate or cut coconut into small pieces
3. Keep a pan on the fire. Heat and put oil.
4. Add Methi Seeds and fry til they turn slightly brown.

 5. Add red chilly and fry for 1 minute. Put off the gas. Add curry leaves and ingh.

 6. Add coconut and cut mangoes. Mix it well and grind it with little water. Grind it nicely till paste.

7. Add salt and grind for a minute. Remove from the mixi jar and put it in a serving bowl.

8. Add mustard seasoning to the ready chutney. Chutney is ready to serve now.
Note :
Add chilly according to your taste. Adding methi seeds helps the chutney to get nice aroma and it is good for health.Do not use more methi seeds. Chutney turns bitter and you may not be able to eat chutney. I have used slightly ripen mango and it adds sweet taste to the taste. This chutney can be served as one of the side dish and it goes well with all the main dishes....
Time : 10  minutes 
Serves : 3 to 4.

Raw Mango Avalakki

Avalakki / Poha  is flattened or beaten rice and we can use it as one of the diet food. Raw Mango Avalakki is one of the quick and easy dish and we can have them for breakfast or for dinner and snack. Avalakki can be cooked and used in many ways.

Avalakki is called as follows in different regions of India. 
Avalakki is called as Poya in Rajastan, Chinda- Oriya, Atukul - Telugu, Aval -Tamil and Malayalam. It is called as Chiura in Bihar and Jharkhand. Poha or Pauwa in Hindi, Pohe in Marathi and Phovu in Konkani. It is known as Avalakki in Kannada and Pauaa or Paunva in Gujarati.

I remember that ny aunt used to prepare Avalakki at home and used in many ways even on special and fasting days. The memories go back to my childhood days. I stayed with my aunt where religious customs and traditions were very practical. Going to take bath in the sea on a particular day, taking bath before the sun rise and doing pooja for the moon etc etc. All though do not remember the actual importance of those things, I do remember we used to have Avalakki payasa after seeing the moon, eating panchakajjaya after pooja, preparing upma with avalakki for breakfast. Those days were really beautiful and growing with the nature and enjoyed it thoroughly. Though these are all memory once in a while it does make me think of those beautiful days.

Lets see some benefits of eating "Avalakki" in our diet.
Avalakki is packed with Iron. It can prevent iron deficiency or anemia. Sufficient iron helps the body to form haemoglobin and also helps to build immunity. It is one of healthy source of carbohydrates. It boost energy and fibre rich. It helps to prevent diabetes. Very good for diabetics as it digest slowly and release sugar slow manner into the blood stream. It helps to keep the tummy full for a longer time. Avalakki contain very low amount of gluten and it is good option for people who avoid wheat and barley.
Here I have used thick variety of avalakki, raw mango, jaggery, green chilly and coconut. As I said it is easy and not much of preparation or ingredients needed.
No onio or garlic is added in this recipe.
Lets see the recipe now.

Ingredients :

Avalakki/Poha / Flattened Rice
Raw Mango : 2 to 3 Tablespoons (grated)
Jaggery: 1 Tablespoon
Green chilly : 2
Ginger : a small piece
Salt: According to the taste
Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Curry leaves : 6 to 8 Leaves
Ghee : 2 Tablespoon

Method

1. Wash avalakki and soak it for 5 minutes.

2. Wash and grate mango, ginger, coconut and cut green chilly.
3. Now keep a pan on the fire and heat.
4. Add oil  mustard seeds and urid dal.

5. Let the mustard seeds splutter. Add curry leaves and fry for a second.
6. Squeeze out the water from avalakki and put avalakki to the pan.

7. Add turmeric powder. salt. jaggery and grated mango.

8. Mix all the ingredients nicely on low flame.
9.Let the jaggery melt nicely and grated mango and jaggery mix it well with avalakki.

10. Sprinkle water if necessary.
11.Keep on stirring in between, so that avalakki do not get burnt.
12.Put off the fire and add ghee and grated coconut. Mix it nicely and shift avalakki to a serving bowl. Serve with a cup of curd.

Note :

Thick avalakki should turn soft before adding to the pan. Add water if required,
Adding more chilly is optional. You can add mango gratings straight to oil and fry it nicely. It gives a different taste. Adding jaggery is also optional. \Adding onions is also optional.
For People who are dieting can turn this Raw Mango Avalakki into diet food.
Raw Mango Avalakki can be loaded with grated carrots, cabbage, cut onions to turn as diet recipe. Do not use ghee and coconut if you are dieting. Use of more raw veggies. It helps to digest slowly and you will not feel hungry for a long time.
Time : 30 Minutes. (Total time).
Serves : 4 to 5 

Raw Mango - Rice Vada

Rice - Raw Mango Vada is a fried dish. We can have them for breakfast or as snack in the evening. It is like like pooris and bit spicy, bit tangy and yummy to have them with ginger chutney. It is one of the good combination. Or you can have them with cup of hot coffee or tea.

I have used totapuri raw mango, coconut, green chilly and a pinch of asafoetida. (Ingh). We do prepare coconut rice vadas with little jaggery and a pinch of salt. Noemally raw rice is ground to paste and then added very little jaggery to give a just enough sweet taste. The vadas are so tasty that you can munch them anytime of the day during Mansoon.
Here I have used rice flour and spicy mango chutney to give out spicy and tangy taste. It does not take much of oil.
Let us see some benefits of eating " Raw Mango " in our diet.

Raw mangoes are full of Vitamin C, that are needed for strengthening our immune system. It is full of fiber and helps to throw away all the waste products from our body.They also contain B Vitamins which helps to maintain good health. It also helps to cure blood disorders. They are good herbal remedy for gastro-intestinal disorders. They are good medicine for summer diarrhea, morning sickness, indigestion and constipation. Unripe mango juice helps to prevent excessive loss of sodium chloride and iron during summer due to more sweating.
No onions are used in this "Rice - Raw Mango Vada". These vadas are soft and spicy.

Lets see the recipe now.

Ingredients :

Raw Mango Chutney : 1 Small bowl
Rice flour : 2 Cups
Jeera/Cumin seeds  : 1 Tablespoon
Salt : To taste
Oil : 1 Cup (to fry).

Method :

1. Put raw mango chutney, rice flour, salt and jeera in a big bowl.

2. Mix it nicely and add required water, The dough must be thick.

3. Keep a frying pan on the fire. Heat and put oil. Keep a small bowl of plain water aside the stove.
4. Divide the mixed dough into small portion.

5. Now wet your palm in plain water take a small portion of the dough and pat it on the palm in circle shape.
6. Drop this small vada in hot oil and fry on both sides.

7. Remove vada from frying pan and put it on a kitchen tissue. It helps to absorb extra oil.

8. Repeat the same with remaining dough. Remember to wet your palm each time. It helps to pat the vada easily.

9. Serve vadas with ketch up or any other side dish you prepared.
10. We had Rice -Raw mango Vadas with ginger chutney.

Note : 

Do not use the stale chutney as it might effect your health and vadas may turn bad. (not edible for eating). Using chilly is optional. Using cut onions also optional. No need to add any hot oil or ghee to the dough while preparing.Adding coriander leaves, curry leaves also optional.
Time : 30 Minutes. ( Total time)
20 to 25 Small Vadas can be made
Serves at least 3 to 4
I have used totapuri mango for mango chutney. Grind a bowl of coconut, half of totapuri mango pieces, 2 green chilly, salt and a pinch of asafoetida.(Ingh) with little water. This chutney goes well as one of the good side dish with chapati, poori, dosa, idli and all type of rice and plain rice.w Mango Chutney ;  :

Mango Kesari Baat.

Kesari baat or sheera is a sweet dish and normally prepared with Rava (Semolina) or wheat flour. Kesari baat and Uppittu (Upma) goes well like hand in hand called as chow chow baat. We can add banana, pine apple, apple, orange, chikoo (sapota) and mango fruits and prepare kesari baat.

This is a mango season, and varieties of mangoes are filled in the market. So thought of preparing Mango Kesari baat. I have used ripe mango, medium size rava, sugar, ghee, nuts and cardamom. It is an easy recipe and any one can give a try. I mean the person new to cooking also can do that.

Lets see some benefits of eating Mango Fruits.
Mango fruits are known as the king of fruits. It is one of the nutritionally rich fruit. It has unique flavour and taste. They are filled with good qualities. They are rich in dietary fiber, vitamins, minerals and antioxidant compounds.They are excellent source of Vitamin A. which is essential for vision. Vitamin A is also required for maintaining healthy skin. Fresh mango is a good source of potassium. Potassium helps to control heart rate and blood pressure. Mango fruit contain good source of vitamin B6, Vitamin C and Vitamin E. It has some amount of copper.
Lets see the recipe. As I said before it is very easy to prepare and yummy to have.

Things Needed:

Rava : Semolina (medium size) : 1 1/2 cup
Surgar : 1 1/2 cup
Cashews and raisins : 2 Tablespoons (cut cashews)
Ghee : 3/4 cup
Cardamom  : 4 to 5
Saffron/Kesari : 1 to 2 rakes.
Ripe Mango : 1
Water : 3 Cups.

Method : 

1. Remove the pods from cardamom and powder it. Keep it aside. Keep water for boiling.
2. Remove the outer skin of mango fruit and cut them into small pieces.

3. Keep a pan on the fire and add 2 tablespoon of ghee. Fry cashews and raisins.

4. Add rava/sooji and fry till the raw smell disappear.

5. Add boiling water to the fried rava and mix it. Stir nicely.

6. It starts thickening. Stir little more and add sugar. Mix it well. Add little ghee inbetween.

7. Keep stirring till it gets thick. Add kesar flakes and mix it well.

8. Add cut mangoes to the rava sugar mix. Mix it well till it gets the sides.

9. Add powdered cardamom and remaining ghee. Stir the kesaribaat.

10. Take out from the pan and put it on a tray or a bowl.

11. I spread it nicely so that you can cut them nicely.
12. Serve Mango Kesari baat with some chips or spicy fried things.

  Note :

Adding boiling water is a must. You can add rava to the boiling water instead adding water to the rava.It is easy to do. Adding more sugar and ghee is optional. Adding colour instead of saffron is optional. You can add turmeric instead of orange colour.(Food colour).

Adding more mangoes is also optional. I have used Bagana palli or Bangana palli Mango. One must fry rava nicely at least for 4 to 5 minutes to get rid of raw smell and to get good taste of Kesari Baat. Do not add savoury quality of mango. Kesari baat turn with savoury taste and you might not like it.

Time : 20 Minutes.
Serves : 5 to 6.