Avalakki Bisibelebath

Ingredients: Avalakki, moong daal, green pepper, carrot, green peas, lima beans, tomato, curry leaves, salt, oil, tamarind, red pepper, mustard, vangibath powder, bbb powder

Method:
- In a pressure cooker, put one tsp of oil and add half cup of moong daal
- Stir it for some time till the moong daal turns a little brownish
- Add 2 cups of water and close lid. When it whistles 4 times, turn off.
- - -
- Chop half green pepper, carrot, and little tomato into s
- In a large non-stick pan, put two tbsp of oil
- when heated, add green pepper and carrot and stir for few minutes.
- add lima beans, green peas, and curry leaves to it
- add half cup of water and let it boil till veggies cook well.
- - -
- wash and soak one cup of avalakki in water
- - -
- add salt and cooked moong daal to the cooked veggies
- stir well and add tamarind, 1.5 tsp of vangibath powder and 1.5 tsp of bbb powder
- Mix well and add avalakki by squeezing off excess water
- Keep stirring to ensure consistency. It must have flowing consistency and not hard
- - -
- Make oggarne with 3tbsp of oil and mustard and 2 red chillies. Add to the bbb


Comments

Post a Comment

Popular posts from this blog

Matodi Palya

Ingredients: One bunch Spinach Chana daal (kadale bele) Red chillies Coconut (frozen, grated, unsweetened) Hing Turmeric Mustard Method: 1. Soak 1/4 cup of chana daal in water for 2 hours 2. Chop spinach 3. Cook the spinach with little bit of water. Let it boil for five minutes 4. Grind these ingredients in a mixer with very little water to make a paste: - soaked daal - 1 tbsp coconut - 1/4 tsp hing - 1/2 tsp turmeric - 6 red chillies 3. Heat 2 tbsp on oil in a non-stick pan. Add 1 tsp of mustard. After it sputters, add the paste 4. Stir the mixture for 5 minutes and add salt 5. Add the cooked spinach to the mixture and stir till the water evaporates.
Read more

Potato curry for Dosa

Ingredients: potatoes, onion, green chillies, ginger, cillantro, curry leaves, mint leaves, oil, mustard, turmeric, chana daal and urad daal, salt Method: Wash 4 medium sized potatoes and cut each into 4 pieces Boil potatoes in water till it is soft and the skin starts to peel  When cooled, peel the potato skin and mash potatoes in a bowl Chop one onion into small pieces Chop cillantro and mint leaves  Grate one inch of ginger Cut 3 green chillies; first slit in half and then cut to small pieces Place non-stick pan on stove with 2 tablespoons of oil When the oil is hot, add : - half tsp mustard - one tsp of chana and urad daal combined - half tsp turmeric - add onion, ginger, 6-7 curry leaves and chopped mint leaves  Stir till onion is transparent Add salt Add mashed potatoes and mix well  Add cillantro
Read more

Avarekayi Saru

Method: 1) Dry roast the following ingredients and make powder: coriander seeds 2 tsp red chilies 8 jeera 2 tsp fenugreek seeds 1 tsp mustard 2 tsp hing 1/2 tsp turmeric powder 1/2 tsp  black pepper 1 tsp white rice 2 tsp 2) Grind to make a paste of the following: powder from the above step curry leaves handful raw coconut 2 tbsp a scoop of few cooked avarekayi water 3) Add the paste to cooked avarekayi with pinch of tamarind and salt. Boil and add water to bring to desired consistency.
Read more