Avaraikkai-Thuvatal 1

#AvaraikkaiThuvatal 1 #BroadbeansStirFry : There are many different varieties of #broadbeans available in the market. This vegetable has a distinct sweet taste and suitable for preparing tasty sambar, koottu and thuvatal [ poriyal ].
I have already posted a recipe to make Avaraikkai Thuvatal in which the vegetable has been cooked in pressure cooker. The taste of the dish is slightly bland and sweet in taste. Some may not like that blandness and so here comes a recipe to make a spicier #avaraikkai thuvatal.

Ingredients :
1/4 Kg	Avaraikkai, chop nicely
3/4 Tsp	Sambar Powder
1 pinch	Turmeric powder
3/4 Tsp	Salt [ adjust ]
4 Tsp	Coconut scraping
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split [ urad dhal ]
2	Red chilly, break into pieces
1/2 Tsp	Oil

Method :

• Keep a kadai on a stove over medium flame.
• Add oil and wait until it becomes hot.
• Crackle mustard seeds and then add red chilly pieces & black gram.
• Add chopped avaraikkai after the dal becomes golden brown.
• Saute for half a minute.
• Now add turmeric powder, sambar powder and salt.
• Saute for a half a minute.
• Sprinkle little water and close with a lid.
• Reduce the flame to SIM and cook until avaraikkai becomes soft.
• Finally add coconut scraping and adjust salt.
• Stir well for a few seconds on high flame or until it becomes dry.
• Transfer into a serving bowl.
• An excellent side dish for sambar and rasam rice. 

Other Avaraikkai recipes

Kambu-Amaranth-Inippu-Kuzhi-Paniyaram

#KambuAmaranthInippuKuzhiPaniyaram  #BajraAmaranthSweetKuzhiPaniyaram : #Kambu is known as #Pearlmillet in English. It is called #Bajra in Hindi. The scientific name is Pennisetum glaucum. This is widely grown millet in India especially in Rajasthan.
Millets have no gluten and rich in vitamin B. Pearl millet is rich in Protein, iron and calcium.
Apart from rice and wheat we have to try to include millet in our daily diet.
We have already seen some recipes like kambu pakoda, 

kambu murukku, kambu porridge, 

kambu pancake and kambu dosai. 

Now we will see a recipe to prepare a sweet paniyaram using kambu flour and jaggery.

Ingredients :
3/4 cup	Kambu flour [ bajra (pearl millet ) flour ]
1/2 cup	Rawa [ sooji ]
1/2 cup	Rice flour
1/8 cup	Amaranth seeds
2	Banana ripe one
3/4 cup	Jaggery [ adjust ]
a pinch	Salt
1/2 Tsp	Cardamom-Nutmeg powder
2 pinch	Soda
3 Tsp	Oil
3 Tsp	Ghee

Method :

Take jaggery in a vessel and add 1/2 cup of water.
Heat on a stove over a slow flame until it dissolves completely.
Strain through a filter to remove impurities,
Cool it down to room temperature.

Take all the given flours and salt in a wide mouthed vessel.
Add jaggery dissolved water and mix well.
The batter should be of dosai batter consistency as rawa will get soaked up and come to idly batter consistency.

Now blend banana in a mixer/blender. Transfer it into the batter.
Mix well and keep aside for half an hour.

After half an hour heat kuzhipaniyara kal on a stove over medium flame.
Now add cardamom nutmeg powder and soda to the batter.
Mix well.

Add 1/4 Tsp of oil and 3 drops of ghee in each pit.
Half fill each pit with batter after it heated up to required temperature.
Sprinkle oil and ghee over the paniyaram.

Allow the paniyarams to cook until the rims becomes slightly golden color.
Turn upside down with the help of a spoon.
Cook well on the other side also.
Transfer into a serving bowl.
Again put oil and ghee in all the pits and make one more set of kuzhi paniyaram.
Repeat the process till the batter gets over.

Serve hot. It also tastes very good even if it cools down to room temperature.
It can be stored for a day in an airtight container after it completely cools down to room temperature.

Other recipes you might like to try

For other Recipes

Recipe Index

Nool-Khol-Papaya-Sambar

#NoolkholPapayaSambar : #RawPapaya [ #UnripePapaya or #GreenPapaya] is rich in vitamins, enzymes and phytonutrients. These phytonutrients and enzymes help in improving digestion and aids in strengthening immune system of our body. When it turns into fruit it loses some of the vital nutrients and enzymes. So it is advisable to include raw papaya in our daily diet.
We have already seen a recipe to prepare soup with green papaya, Papaya Lentil Salad and Papaya Carrot Salad.
Here I am going to present the way of preparing a sambar using papaya along with noolkhol.

Ingredients :
1/3 Cup	Cooked Thuvar Dhal
small nellikkai size	Tamarind, soak in lukewarm water
1/2 Cup	diced green papaya
1/2 Cup	diced noolkhol
10 - 15	Small onion [ shallots ]
2	Green chilly, split lengthwise
10 - 15	Curry leaves
Powders to add :
2 Tsp	sambar powder
1 Tsp	Coriander powder
1/8 Tsp	Turmeric powder
2 Tsp	Salt
To Temper :
1 Tsp	Mustard seeds
1/4 Tsp	Asafoetida powder
1 Tsp	Oil

Method :

Peel off green papaya and noolkhol and dice them into 1/2 inch cubes.

Peel onions and set aside.

Pressure cook noolkhol for a whistle.

Immediately release the pressure and open the lid.

Now add papaya pieces and all the powders mentioned above into the cooker..

Mash the cooked thuvar dhal and add into the cooker.

Add 3/4 cup of water and bring into boil over medium heat.
On another burner of the stove heat a kadai with oil.

Crackle mustard seeds and then add asafoetida,

Then add curry leaves, green chilly and onion.

Saute for a minute and then transfer into boiling sambar.

Squeeze the tamarind with 1/2 cup of water.

Strain the juice into boiling sambar.

Close the pressure cooker with lid placing weight over the nozzle.
Pressure cook for a whistle.

Open after it ran out of steam.

Transfer into a serving bowl and garnish with coriander leaves.

Take hot white rice in a plate. Pour a ladle full of sambar and add 2 or 3 drops of ghee. Mix well with hand by giving little pressure and enjoy with any curry/poriyal, koottu and a papad.
mm...ah! .. wah!...  whoever had it will surely ask for one more serving!!

Other green papaya recipes you may like to try

Papaya Carrot Salad

Papaya Radish Lentil Salad

You might also like to try

Milagu kuzhambu

Vazhaipoo kuzhambu

Vadai More Kuzhambu

Pumpkin More Kuzhambu

Sundakkai Vathakuzhambu

Curry Index

Lunch Index

Recipe Index

Kuthiraivaali-Sakkarai-Pongal

#KuthiraivaaliSakkaraiPongal  #BarnyardmilletSweetPongal : #Kuthiraivaali is known as #barnyardmillet in English. It is known as #Bhagar in Chhattisgarh.
Kuthiraivaali is gluten free and rich in fiber.
We have already seen variety of recipes with barnyardmillet.
Now let me present a recipe to prepare sweet pongal with kuthiraivaali rice.

Ingredients :
1/2 Cup	Kuthiraivaali Rice
1/4 Cup	Green gram split [ moong dhal ]
1/2 Cup	Milk
1 pinch	Salt
1 Cup	Jaggery [ adjust ]
4	Cardamom
a small piece	Nutmeg
2 Tsp	Sugar
1 pinch	Edible Camphor [ Pachai karpooram ]
4 Tsp	Ghee
4 - 5	Cashew nuts
5 - 6	Almond

Method :

Soak almonds in water for 4 to 5 hours.

After that remove the skin and finely chop them.

Keep aside.

Powder sugar, cardamom & nutmeg in a mixie or using a mortar & pestle.

Keep aside.

Wash kuthiraivaali rice and dhal together in a vessel and drain the water completely.

Add 2 cups of water and 1/2 cup of milk into the vessel.
Take a cup of water in a pressure cooker.
Place the bottom plate.
Then keep the vessel with kuthiraivaali and dhal inside the cooker.

Close the lid and put the weight over the nozzle of the cooker.
Allow 3 whistles, reduce the flame and cook for 5 minutes at SIM.
Open the cooker only after it ran out of steam.

In the mean time dissolve jaggery in hot water.
Strain through a filter to remove impurities.
Keep aside.

Fry cashew nut pieces with ghee in a kadai till they turn golden.
Set aside.

Heat a heavy bottomed vessel on a stove over slow flame.
After opening the cooker lid take out the vessel containing cooked kuthiraivaali & dhal.
Mash with a ladle and transfer into the vessel on the stove.

Add jaggery water & a pinch of salt and stir well.
Keep stirring for 8 to 10 minutes or until all blend together.

Finally add cardamom-nutmeg powder and 3 Tsp of ghee.
Then add finely chopped almonds.
Mix well.
Turnoff the stove and then add edible camphor after crushing it between fingers.
Mix well.
Tasty yummy kuthiraivaali sweet pongal is ready.
Fill the serving bowls with hot sweet pongal topping with a dash of ghee.
Garnish with roasted cashew nuts.
mm... enjoy!!

You might also like to try

samai sakkarai pongal

sakkarai pongal special

aval sakkarai pongal

thinai sakkarai pongal

buckwheat sakkarai

Recipe Index

Variety of Sweets

Thayir-Nellikkai - Gooseberry-in-Curd

#ThayirNellikkai [ #GooseberryinCurd ] : I have tried many recipes using #gooseberry. It is known as #Amla in Hindi. Nellikkai is one of the richest sources of vitamin C and has to be included in our daily diet.
Here we will see the method of preparing thayir nellikkai.

Ingredients :
3 or 4	Nellikkai [ gooseberry ]
1 Cup	Fresh Curd
a pinch	Turmeric powder
1/4 Tsp	Red chilly powder [ optional ]
1 or 2	Green chilly, chop nicely
1/4 Tsp	Asafoetida powder
6 or 7	Curry leaves
1 Tsp	Salt [ Adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/4 Tsp	Fenugreek
2 Tsp	Gingelly oil

Method :

Take curd in a glass bowl and add asafoetida powder.

Beat well with a teaspoon.

Keep aside.

Wash and then steam cook for 8 - 10 minutes in an idly maker or pressure cooker.

If you are using pressure cooker then do not use wight over the nozzle.

Then remove the seed and chop nicely.

Heat a kadai with oil on a stove over medium heat.

Splutter mustard seeds and then add fenugreek.

Immediately add green chilly and curry leaves.

Saute for a minute and transfer into the bowl with curd.

In the same kadai add 1/2 Tsp of oil and saute chopped nellikkai with turmeric powder and red chilly powder.

Saute until it turns slightly golden in color.

Transfer sauteed nellikkai into the bowl with curd.

Add enough salt and mix well.

Allow to stand for an hour.

It is ready to consume after an hour.

It can also be stored in fridge for 2 to 3 days.

Other pickle recipes you might like to try

lemon in salt

avakkai - mystyle

kothamalli thokku

thakkali thokku

nellikkai urugai