As I said earlier, I am on a fridge/freezer/pantry cleaning spree these days. I should say I am pretty much on the right track so far. There is still a long way to go before I can say I am successful in the “mission”.
This is a hearty and delicious rice I prepared last Sunday. I served it with a cold yogurt and we had a very filling lunch. I think I am going to make this regularly hereafter.
Ingredients: 1/4 cup dried avarekalu (Val/Hycianth beans) 1 cup basmati rice 1/2 cup methi leaves 1/2 cup onion 1/2 cup tomato 2 bay leaves 1 green cardamom 1 black cardamom(optional) Ghee/Oil Salt
Spice mixture : Dry roast all spices, grind with green chillies, garlic, ginger 3 cloves 1″ cinnamon 1/2 tea spn sesame seeds 3-4 pieces dagad phool (optional) 1 tea spn coriander seeds 1 tea spn cumin seeds 1 tea spn chana dal 3 green chillies 1 tea spn chopped ginger 1 tea spn chopped garlic
Method: Soak avarekalu overnight (or for 3 hrs in warm water) and cook them in pressure cooker. Heat oil (and a little ghee for extra flavor), add bay leaves, green & black cardamom. Now add onion and fry for few minutes. Add tomato, salt and cook till tomatoes becomes mushy. Now add methi, rice and spice mixture. Fry for few minutes. Add in cooked avarekalu (along with water used for cooking). Mix everything very well. Add about 2 cups of water (reduce the water amount if avrekalu cooked water is used). Cover and cook on a low heat till done. Serve hot.
Serves : 2 Preparation time : 30mins
This must be one of the most requested recipes on the site. Aayi sent me the picture of the dish a long ago. But she could not spend time to post it. So finally here it is.
These idlis are very common in Konkani homes. Many people make them in cooker vessels or other steel vessels and cut them into pieces. We like to make them in normal idli stand. When I made these last time, I also added a piece of ginger while grinding. It gave a nice flavor.
Aayi likes to serve them with coconut chutney , here I like to serve it dipped in a hot bowl of sambar. They have a strong horsegram taste to them, which takes a while to get used to. But they are healthy and delicious.
Ingredients: 1 cup urad dal 1 cup horsegram(kulith) 2 cups idli rava Salt
PS: Idli rava, also called as rice rava or rice sooji, is available in market with the name “Idli rava(Cream of rice)â€. If this is not available, use 2 cups of rice instead. Soak rice for around 4-5 hrs. Then let the water go by spreading it on cloth for around 30mins. When all water is gone, grind(without any water) to a coarse powder (of coarse sand consistency).
Method: Soak urad dal and horsegram for about 4-5hrs. Grind them together to a very smooth batter. Now add idli rava, salt, grind jut few seconds so that they are well mixed. Leave the batter in a warm place overnight(or for 5-6hrs) for fermentation. Next morning, make idlis (steam like the normal idlis). Serve hot.
Serves : 6-7 Preparation time : 40mins
