Awarekai Saagu with Roti

Aware kai is also called as field beans. It is a winter crop and you get awarekai, during this perioud of November to January. Many dishes are prepared using Awarekai. A few examples like Aware kai saru, upma, idli, Dosa, Rotti and also different types of curries according to their region.
Like other pods Awarekai is also has many good health benifites. Like wise it is full of vitamins and contain lots of minerals.
This recipe is Awarekai Sagu. I have used awarekai, corianderseeds, jeera, fresh clove and a smll piec of cinemon green chilly, ginger and pepper pods. This is a spicy curry and it goes well with chapati, roti, poori, dosa or even idli. Even during Upavas (Ekadashi and other fasting days you can prepare this dish).
I also prepared Roti using the large amount of wheat flour and a Table spoon of maida and a pinch of salt and curd.
I am sure every one will like this combination of Awarekai-Roti and njoy eating together.

This Recipe is without onions and garlic. 

Awarekai Saagu
Things needed :
Awarekai : 2 cups
Roasted Chenna (Putani or hurikadale) : 2 Table spoons
Ginger : 1 Inch
Coconut : 1 /2 Cup
Green chilly : 2
Tamarind or Lemon juice : 1 Table spoon
Coriander leaves : 1/2 bundle ( small bunch)
Cinemon : a small piece
Cloves : 5 to 6
Coriander seeds : 1 Table spoon
Jeera (cumin seeds) : 1 Tea spoon
Home made cream : 2 Table spoons (Optional)
Salt: to taste
Oil : 1 Table spoon

Method :
1. Wash and cook Awarekai in a pressure cooker for 6 to 8 minutes and keep it aside to cool.

2. Wash coriander leaves, ginger and green chilly. Grate coconut and keep it aside.
3. Now grind grated coconut, cloves, coriander seeds, coriander leaves, roasted chenna, 1/2 tea spoon of jeera, cinemon and tamarind (marble size tamarind will do) with required water till paste.

4. Keep a pan on the fire. Heat and put oil.

5. Put 1/2 spoon of jeera and fry for 10 seconds, Add ground masala and cooked Awarekai. Add water if required.

6. Add salt and mix it well. Let it cook nicely for 3 to 4 minutes. Stir in between to see it does not get burnt.

7. Shift the Awarekai Saagu to the serving dish and put fresh cream.( I have used the cream which i get after boiling milk). (Its optional).

Awarekai Saagu is ready to serve.

Note : You can also prepare this saagu with peas, channa or pigeon pea pods. You can add spices according to your wishes (less or more). Using the cream is optional. You can add fresh butter. Remember using less fat is good for health. Using Onions and garlic is also optional. Just fry cut onions and garlic pod with jeera or fry galic ginger paste and add onions, then add cooked awarekai and cook for 3 minutes. Then add ground coconut mixture.

Roti
Things needed
Wheat flour : 2 cups
Maida (All purpose flour) : 2 Table spoons
Curd : 2 Table spoon
Salt : a little
Oil : 1 Table spoon

Method :

1. Put wheat flour and maida in a big bowl.
2. Add curd, oil and salt.
3. Mix it nicely and then add water little by little and prepare chapati dough. Let the dough rest for 30 minutes.
4. Now kneed the dough again and divide them in to small portion and make like small balls.

5. Take one small ball and roll them with a roller like chapti. Let it be little thicker than chapati

6. Keep a tava on the fire. Heat and put this roti and let it cook for 1 minute. Turn the oter side and cook for 10 seconds.

7. Now put this roti on the gas flame and cook for a few seconds. It givs a Roti look and taste.

8 Roast on both side and put it in a serving plate and serve with Awarekai Saagu.

Repeat the same with the remaining dough.
Note: Let the dough be soft. Do not roll in thin chapati. You can also cook on tava too.

Awarekai Saagu with Roti
Time : 4o mins
Serves : 3 to 4

Doodhi Sorekai Carrots VEGGY HALVA

VEGGY HALVA  is a sweet dish.  Veggy Halva is a combination of Bottle gourd (Sorekai), Local Carrots and White Pumpkin. These vegetables are grated and mixed with sugar, milk, ghee and cardamom.

White Pumkin or  Doodhi or boodu kumbala kai (Kannada language) is highly nutritious and it is low in calories and high in vitamins A, C and E. It contains minerals like magnesium, phosphorus and iron. It also lowers the cholesterol, Antidepressant and good for eyes too.
Carrots are notably rich in anti-oxidants, vitamins and dietary fiber. Carrots contain Beta carotene which is powerful and natural anti oxidant and it helps to protect body from any harmful injury.
Bottle gourd or Lauki (Hindi) or Sorekai (in Kannada) has many good qualities. It is good for weight loss. (especially the juice). It helps to reduce the high blood pressure and keeps the heart healthy. The fiber and the minerals in the bottle gourd supports healthy digestion and helps to overcome constipation problems.
Veggy Halva can be prepared for parties, festivals or to celebrate some thing special. It can be eaten at any time of the day too.

Things Needed :
Bottle Gourd : 1/2 Portion.
Carrots : 2 to 3
White pumpkin 1/4 potion of the medim size
Ghee : 1/2 Cup
Sugar : 1 to 1 1/2 cup
Cardamom :  6 to 8 Pods.
Milk Powder : 2 Tablespoons
Cashew Nuts : 2 Tablespoons

Method : 
1. Wash and remove the outer skin of the vegetable and grate it. Keep it aside.

2. Powder the cardamom with a spoon of sugar and keep it aside.

3. Now keep a pan on the fire and heat. Put 1 Teaspoon of ghee and fry cashew nuts and remove the nuts when it turn reddish.

4. Now squeeze out the extra water from pumpkin. Keep the juice aside.
5. Put grated carrots, bottle gourd and pumpkin. Keep the flame medium.

6. Fry them for 2 to 3 minutes. Add sugar and stir niely.
7. Put a tablespoon of ghee while stirrring. Stir the mixture till it leaves the sides. Add ghee in between while stirring. (Littlt by little). Continue stirring.
8. Add milk powder and mix it well. When the halwa starts to leave the pan stir for another 2 to 3 minutes and put off the gas. Add the remaining ghee and the fried cashew nuts and mix again.

 9. Shift this sweet Veggy Halwa to the serving bowl.

10. Serve Halwa after dinner or along with breakfast.

Note : You must be very careful while stirring. Do not allow the Halva to get it burnt. Even Bottle gourd also will leave out the its water. You can use this for curry or juice. You can also try this halva in the micro wave oven. Every 2 minutes you need to mix the mixture until its done. You can also use more sugar and ghee if you like. Use of milk powder helps to absorb the moisture. Use of jaggery is optional. Taste may differ. This halva is good for kids.
Time :

Preparation : 20 minutes
Cooking : 25 to 30 minutes
Serves : 6 to 8.

Awarekai Bisibele Baath

Bisibele  baath is prepared using rice, dal. vegetables, cooked with special spices and coconut. It is eaten piping hot and enjoy the meal during the festival, gathering or pooja time. I have used Awarekai and bulgar (broken or cracked wheat) with toor dal and prepared this perticular dish. Baat means the rice item. Some type of rice items are also called as baat, specially in Karnataka. Example Vanghi baath, Khara baath, Bisibele Baath, Masala baath etc.

Awarekai is known as flat bean or field beans in English. We get plenty of Awarekai during the winter monts. Awarekai is used in many of the main dishes during Awarekai season. We get Awarekai in Southern States like Karnataka and Tamil Nadu. Awarekalu is used in Upma, Rice items, Akki Rotti or even Masala Idli. It is good to eat the pulse during winter since it helps to keep the body warm and provides the needed vitamins.

Bulgur is nothing but the broken or cracked wheat. Using cracked wheat helps to reduce the weight. Cracked wheat is a good source of magnesium. Using cracked wheat lowers the risk of high cholesterol, cardiovascular disease and high blood pressure.

Awarekai Bulgur Bisibele baath is a spicy dish. It can be eaten at any time of the day like, you can have this Bisibele baat for breakfast, lunch or dinner. Bisibele baat is a  very famous dish in South India. Normally done with white rice, toor dal and lots of vegetables and peas. Here I have used Bulgur or broken wheat instead of white rice and used Awarekai instead of vegetables. Spices are good during the winter and it helps to keep the body warm.

Things Needed:

To Cook :
AwareKai (flat beans) : 2 cups
Bulgur : 1 Cup
Toor Dal : 1 Cup

To Roast : 
Channa dal : 1 Table spoon
Urd Dal : 1 Table spoon
Dhania Seeds : 1 Table spoon
Jeera : 1 Tea spoon
Red chilly : 5 to 6
Cineman piece: 1/2 inch
Cloves : 3 to 4
Cardamom  : 2
Curry Leaves : 8 to 10 Leaves.
Coconut :  2  to 3 Table spoons
Tamarind Pulp : 3 Table spoons.
Salt : to taste

For the spurt:
Oil  : 1/4 cup  (3 Table spoons)
Mustard Seeds : 1 Tea spoon
Urd dal: 1 Tea spoon
Curry leaves :  8 to 10 leaves
Ingh : a pinch
Turmeric powder : a pinch

Method :
1. Wash and cook toor dal, Awarekai together and bulgar separately in a pressure cooker.

2. Dry roast or fry all the spices one by one.

3. Keep a pan on the fire. Heat and put a tea spoon of oil and fry channa dal and urd dal till they turn brown. Add coriander seeds,chilly, cloves, cardamom and cineman. Add jeera and put off the gas and allow the fried spice to cool down.
4. Soak tamarind in warm water and squeeze out the pulp after 5 minutes.
5. Grate coconut and grind the fried spice with coconut using required water till it is soft.

6. Now keep a big pan or vessel on the fire. Put cooked bulger, avarekai, toour dal and required salt.
8. Add turmeric powder and tamarind pulp to the boiling mixture.
9. Now add ground coconut mixture and let it boil for 4 to 5 minutes. Stir inbetwen to avoid get it burnt. Now Awarekai bisibele baath is ready. You need to add spurt mustard mixture to the cooked Awarekai and bulgar bisibele baath.

10. Now keep a small pan on the fire. Put oil (3 to 4 table spoons) and heat.
11. Put mustard seeds and urd dal. Let it spurt. Add Curry leaves and ingh when mustard seeds spurt.
12. Put this spurt mixture to the cooked Awarekai bulger bisibele baath, mix it nicely and serve with potato chips or Khara boondi.

Note.
 1. You can use M.T.R. Bisibele baath powder instead of fring all the ingredients. Remember Home done recipe taste better.
2. Grind coconut and MTR powder together with required water till paste.
3. You can also add cashew nuts to the Awarekai Bisi Bele bath while frying mustard seeds.
4. Adding a Table spoon of fresh ghee adds to the taste.
5. You can add vegetables like carrots, beans and capsicum to the bath.
6. You can dry grind the fried spices along with coconut instead of grinding.
7. Add required water to Bisi Bele Bath.
8. You can also grind tamarind along with coconut and spice mixture.
9. You can dry roast or fry the spices with a tea spoon of oil (Optional)
10. You can also fry some onions and capsicum and top it up on the Awarekai Bisibele bBaath.
       Use of Onions are optional.

Serves :  5 to 6 
Time :  40 to 45 minutes. (altogether)  

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Sweet Rava Guli Appa

Sweet Rava Guli Appa is prepared using Rava (Samolina), Jaggery, Curd and Coconut. Guli-Appa is also known as Paddu or Gund Pngulu.
Rava or Samolina contain, protein and naturally low in fat. It contains B Complex Vitamins.
Jaggery is a wonderful remedy for many diseases. like anemia, astama, joint pains and menstrual pains. It helps in digestion, purifies the blood and keeps the skin a way from acnes and pimples. It is also an energy booster since it provides us lots of energy.
Eating coconuts are excellent for one's immunity. They are antiviral, antibacterial and antigungal. They are delicious and nutritious source of fiber, vitamins, minerals. It has calcium, potassium and magnesium also.
Curd or Yogurt strengthens the body, acts as appetizer and helps in emptying bladder easily.
Bananas help to keep your bowels healthy, provide nutrients and regulate heart rhythm and have vitamin compounds for eye health.
Here is a recipe with Rava, Jaggery, curd and coconut. Sweet Rava Guli appa is an easy, tasty and simple dish and it can be eaten for breakfast, or as snack and even you can munch them any time of the day and will be liked by all age group people.

Things Needed : 
Rava (meedium sized) : 2 Cups
Banana : 1 (small sized)
Jaggery :  2 to 4 Table spoons
Curd: 2 Table spoons
Coconut : 2 to 3 Table spoons
Salt : to taste
Water : Required
Oil : 1/2 Cup  (4 to 6 table spoons)
Eno Salt  :1/2 Tea spoon.

Method : 
1. Powder jaggery and grate coconut.

2. Take a big bowl and put curd, rava smashed banana and powdered jaggery.
3. Mix it nicely and add salt.
4. Add required water and prepare dough and keep it for 10 minutes.
5. Now keep Guli Appa pan on the fire and heat. Sprinkle oil in each of the mould.
6. Add Eno Salt to the batter and mix it well.
7. Now you put a spoon of batter in each mould and cover the lid for 10 to 15 seconds.
8. Now take out the lid and put little oil on the top and turn the guli appa other side and cook for 10 seconds .
9. Repeat the same with the remaining batter and prepare Guli Appa.
10. Serve these Guliappas with any kind of chutney or pickle or a spoon of ghee on the top.

Note : You can add cardamom powder to the batter. Add jaggery according to your wish. Use the whole batter once you add Eno. (You can divide the batter before adding Eno). You can use ghee instead of cooking oil. (It taste better). Choice is yours.
Time : 20 minutes
Serves: 3 to 4

   

Navane - Urd Idlies .- (Foxtail Millet)

Foxtail Millet is known as  Navane in Kannada, Thenai in Tamil and Korralu in Telugu.
Foxtail Millet is an healthy alternative to rice. It is gluten free food. It is rich in Protein and Iron. It contain calcium and minerals. It helps to control the blood sugar and cholesterol. It reduces the risk of heart attack. Navane is rich in anti-oxidants and ideal food for people, who suffer from diabetes and gastric problem.
I have used Foxtail Millet and Urd dal to prepare Idlies. These idlies are healthy in a way. These idlies can be eaten for breakfast, lunch, as snack or for dinner too. Navane Idlies are soft and fluffy and tasty too. All age group will definitely love these idlies and Its very good for morning breakfast or even dinner.
Things Needed : 

Urd Dal : 1  Cup
Navane (Foxtail Millet) : 2 cups
Salt : to taste
Water : required
Oil : 1 Table spoon

Method :
1. Wash and soak Urd dal and Navane separately for 3 to 4 hours.
2. Now grind urd dal till paste and Navane into Rava consistency.
3. Put ground Urd and Navane dough in a big bowl mix the dough together and add salt.
4. Leave it for ferment over night or 6 to 8 hours.( The dough has to rise).

5. Keep Idly cooker on the fire. Apply oil to idly plates.
6. Mix the ferment dough nicely and put a big spoon of idly batter into each mould in the idly plate. Fill all the plates with idly batter. Arrange them in the idly cooker.
7. Keep a idly cooker or pressure cooker on the fire. Put sufficient water and keep a plate or bowl upside down.
8. Now place the idly plates in the cooker and cover the lid and cook for 8 to 10 minutes.
9. Put off the fire and open the lid. Take out the ready idly from the plates

Add caption

10. Serve hot idly with a spoon ghee and the side dish of your choice

Note : Must take while grinding Navane. The Navane batter should be like rava consistency.
The batter should be ferment well. Navane is also called as Navane akki.Do not make the dough very watery. It should be like rice idly consistency. To remove the cooked hot idly, you can sprinkle little water on the top of idly plate. So that idly comes out quickly with out a cut and as it it round and fluffy.
Time :
Preparation : 10 Minutes
Cooking : 10 Minutes.
Extra time for Soaking, grinding and fermentation.
Serves : 4 to 5

Navane or  Fox Millet.

Navane or Foxtail Millet.

Pigeon Pea ragda Aloo Patties

Pigeon Pea or Togari Kalu will be available plenty during the winter. People make use of this pea and prepare varieties of dishes. Pigeon Pea is called Togari Kalu in Kannada.Pigeon Pea Ragda Aloo Patties. Ragda means mixed curry  and paties are prepared using potato and spices.

Pigeon peas have many good qualities like, it provides excellent source of fiber, protein and sodium. They are low in fat content and its ideal food for heart healthy diets.
Here is a recipe of Ragada Patties prepared using Pigeon Peas or Togari Kalu as we kannadigas say. Ragada means Sambar or gravy and patties which are prepared using Potatoes, or Green Bananas or even Sweet Potatoes too. This dish can be eaten for break-fast or as evening snack.
I am sure since its yemmy every one and all age group will love to eat this Ragda Patties.
One more dish is Usli using the same peas and prepared this dish and it has less oil and can be eaten at any time of the day. You can even use your creativity and prepare chat..with this Peas.

1.Ragda Patties.

For the Curry : 
Things Needed:
Pigeon Peas : 2 Cups
Onions : 3
Tomatoes : 2 to 3
Garam Masala : 1 Tea spoon
Jeera : 1/2 Tea spoon
Coriander seeds: 1 Tea spoon
Green Chilly : 1
Coriander leaves : 1 bundle
Ginger : an inch
Turmeric powder : a pinch
Salt : to taste
Lemon : 1/2 Rind
Oil :  1 Table spoons

For the Patties:
Potatoes : 4 to 5
Bread slices : 6 to 8
Curry leaves : 3  to 4 Table spoon
Salt : to taste
Jeera (Cumin Seeds) : 1 Tea spoon
Red chilly : 1 Tea spoon
Oil : 1/2 Cup

Method : to Prepare Curry 

1. Wash and cook Pigeon Peas in a pressure cooker with required water and leave it for cooling.
2. Wash tomatoes, coriander leaves green chilly and cut into small pieces.
3. Remove the outer skin of onions (2 onions ), wash and cut into small pieces.
4. Now Grind tomatoes, garam masala, coriander leaves, coriander seeds, jeera, ginger, green chilly  and  2 table spoons of cooked peas into paste and remove from the jar and keep it aside.
5. Keep a pan on the fire. Heat the pan and put 1 table spoon of oil.
6. Add jeera and fry for 10 seconds. Add cut onion pieces and fry till they are brown.
7. Add ground mixture and mix it well. Add salt, turmeric and grated ginger to the mixture.
8. Add cooked peas and stir well. Let the curry boil nicely. Add water if required.
9. Stir inbetween and boil for 3 to 4 minutes.
10. Now shift the curry to the serving bowl.

2. Aloo Patties : 

1. Wash and boil potatoes in a pressure cooker for 6 to 8 minutes and remove the outer skin of the potatoes when it is cooled.

2. Wash and cut coriander leaves.
3. Now take a big bowl. Put potatoes, coriander leaves and the bread slices, salt, jeera and red chilly powder.
4. Smash the potatoes nicely and mix all the ingredients nicely. Knead it well and divide the smashed mixture in to small portions.

5. Keep a pan on the fire. Put oil .
6. Take a small portion of the mixture and give a shape according to your wish and shallow fry or just cook with little oil on both sides.  (At time 4 to 6 patties can be cooked).

7. Repeat the same procedure and prepare the patties from the remaining dough.
Now Put a big spoon of Peas curry in a deep plate. Keep 2 to 3 Aloo Patties and put some cut onions on the top and serve.

Note : See that the curry is piping hot. You can add or lesson the spices (chilly) according to your taste. See that the curry is little liquidy. (not watery). You can also use more onions if you wish. You can also mix onions along with boiled potatoes.  It taste differ. Must use little oil on both sides while cooking. Using more oil is optional. Here I have used less oil. You can also put grated carrots along with cut onions on the top of the patties while serving.

Serves : 4
Time :40 mins

Snake Gourd Kheer

Ready to serve Padavalakai/Snake Gourd Kheer/Payasa 

    

 

Snake Gourd is a vegetable and it is known as padavala kai in Kannada, Chinchinda or Padaval in Hindi, Padavalanga in Malayalam, Pudalnkai in Tamil. Snake gourd is used here in this recipe for Kheer.(Payasam). This Kheer contain Padavala kai, jaggery, coconut, milk and cardamom. This kheer helps you to cool down the body.  Since the jaggery is used all age group can enjoy this kheer.
Snake gourd is very high in water content and has a cooling effect on the  body. It is low in calories and fat free. Snake gourd contain lots of fiber which is helpful for the digestive system. The fiber is also helpful for those with diabetes. It is a good resource of minerals.

Things Needed :
Snake gourd : 2 (small size)
Jaggery : 1/2 Cup
Coconut : 1 Cup
Milk : 1 Cup
Beaten Rice (Awalakki) : 3 to 4 Table spoon
Cardamom : 5 to 6 Pods
Ghee : 1 Table spoon
Cashew nuts : 2 Table spoons

 Method :
1. Wash and cut Snake gourd into small pieces and pressure cook for 5 to 6 minutes.

2. Grate coconut and keep it aside.
3. Powder cardamom and keep it aside.
4. Grind coconut with little water and squeeze out the milk. Grind the coconut again with little more water and squeeze out the milk again from the ground coconut mixture and keep them separately.

5. Now keep a pan on the fire and put cooked snake gourd pieces and jaggery. Cook them together for 2 to 3 minutes. Add the thinner (coconut milk which got in the second time).
6. Add beaten rice and mix it nicely and let it cook for 2 minutes.

7. Now add the thicker coconut milk and just boil for 1 minute. Put off the gas and pour the ready kheer to a serving bowl. Add cardamom powder.
8. Now keep a small pan and heat. Add ghee and fry cashew nuts for 10 seconds. Pour cashew ghee mixture to the ready kheer.
9. Add milk when you are ready to serve the kheer and serve hot or cold kheer.

Note :

 You can also grind coconut into paste and add it to the kheer instead of coconut milk. Use 5 to 6 almonds  with coconut if you are grinding the coconut into paste. It will help the coconut to be paste consistency and helps the kheer to thickens. You can also clean the jaggery by boiling jaggery with little water and when it dissolve sieve the jaggery in a siever. It helps to take away the dirt from the jaggery.

Time : 30 Minutes
Serves : 6