KADAGU YORE

 

Kadagu yore,doesn't it rhyme with puliyogare? Yes,this is yet another rice variant offered as Prasadam in Temples.I came to  know about this dish from a cookery show.Kadagu implies mustard in Tamil.As there is predominance of mustard,it is aptly named as Kadagu yore. It prepared with cooked rice.Since I made this for breakfast,I used flattened rice in place of rice.

 

  

 INGREDIENTS TO GRIND TO PASTE :

RAW MUSTARD- 3 TSP

RED CHILLIES- 3 NOS

COCONUT GRATINGS- 1 TBSP

TURMERIC POWDER-1/4 TSP

TAMARIND - GOOSEBERRY SIZE

JAGGERY POWDER- 1 1/2 TSP

OTHER INGREDIENTS:

 

FLATTENED RICE- 1 1/2 CUPS

SALT TO TASTE

FOR TEMPERING:

 

OIL- 1 TBSP

MUSTARD- 1/2 TSP

GRAM DAL-3/4 TSP

URAD DAL- 3/4 TSP

GROUNDNUTS- 2 TSP

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA- 3/4 TSP

PROCEDURE :

1. Wash,rinse and clean flattened rice and soak in minimal water till it softens.

2. Grind the above cited ingredients to fine paste using little water and keep it aside.

3. Prepare the tempering with the ingredients and transfer the paste over it and add salt.

4. Saute till the raw smell of the paste evades completely.

5.Transfer the softened rice over the sauteed paste and mix well. 

 

 

INSTANT AVALAKKI / POHA DOSA

 

 

                                        

 

I'm a dosa lover and I love to gorge on different varieties of dosa. I prepared this spongy,slightly rubbery dosa yesterday. Since this is an instant variant,it doesn't require fermentation.There are varied recipes for this dosa. Some incorporate ground batter of flattened rice with dosa batter. In case you are running out of dosa batter,you can try this version. I refrained from adding baking soda,as it is not good for gut health.

 

                                         

 INGREDIENTS :

FLATTENED RICE- 1 1/2 CUPS

SEMOLINA- 1 CUP

WATER- 2 CUPS

SALT O TASTE

CURD- 1 CUP

PROCEDURE :

1. Rinse flattened rice for couple of times to get rid of impurities. Then soak it along with semolina in 2 cups of water.

2. Allow it to rest for 15-20 minutes. Then grind the soaked ingredients to fine batter.

3. Take out the batter in a wide bowl and combine curd,salt,water if required and whisk it well.

4. The batter should be of dosa batter consistency.

 

5.Brush oil on a dosa pan and heat it. When its hot enough,spread the batter. Drizzle oil on the surface and sides.

 

6. Slide the cooked dosas and enjoy it with any accompaniment of your choice.    

LEMON POHA

I would label this dish as an instant and healthy version of lemon rice. The preparation method is akin to lemon rice and its one of the quick fix lunch box recipes too. You can use any variant of poha ; I used thethick variant in preparing this dish.

 

 

 

 

 

 

INGREDIENTS :

FLATTENED RICE-  1 1/2 CUPS

 LEMON JUICE OF ONE BIG LEMON

SALT TO TASTE

 

FOR TEMPERING

 

OIL- 4 TSP

 URAD DAL- 1 TSP

GRAM DAL- 1 TSP

MUSTARD- 3/4 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

GREEN CHILLIES SLICED- 2NOS

GROUNDNUTS-  3 TSP

TURMERIC POWDER- 1/4 TSP

 

 PROCEDURE :

1.Rinse poha / flattened rice a couple of times to remove impurities. Allow it rest for 20 minutes. Don't allow it soak in water,else the poha will turn soggy.

 

2. In a pan add oil and temper the ingredients cited in the column.

 

3. Transfer the soaked poha over the seasoning along with salt and mix well.

 

4. Switch off the stove and then add lemon juice over it and mix once again and serve. 

NEEM FLOWER POHA UPMA

 

 

 I'm really surprised to notice the significant transformation in my taste perception. Earlier,I deplored bitter dishes in my meal. But now, they have become an integral part of my menu . With abundant neem flowers in hand,I'm exploring diverse healthy recipes with it.Yesterday, I prepared poha upma,spiced up with neem flower podi. This podi is mostly relished with plain rice with a dollop of ghee.Dried neem flower is ground along with lentils,red chillies and other ingredients in preparing this podi or powder. I spattered the podi over the soaked poha in preparing this upma. Since its an instant version,I added jaggery and tamarind. If you want to stock this powder, then you need to skip these ingredients (jaggery and tamarind) to prolong the shelf lifeof the powder. 

INGREDIENTS FOR NEEM FLOWER PODI / POWDER :

DRIED NEEM FLOWERS- 3 TSP

URAD DAL- 2 TSP

GRAM DAL- 2 TSP

RED CHILLIES- 3 NOS

TAMARIND- Small piece

POWDERED JAGGERY- 1 TSP

FOR TEMPERING :

GHEE- 3 TSP

GROUND NUTS- 4 TSP 

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA- 3/4 TSP

OTHER INGREDIENTS :

FLATTENED RICE / POHA -  1 1/2 CUPS

SALT TO TASTE 

PROCEDURE :

1. Wash,rinse poha thoroughly to discard the impurities. Allow the poha to soak in water for twenty minutes to soften it.

2. In a pan add a teaspoon of oil and roast neem flowers till changes colour and turns crisp.

3. In the same pan roast lentils,red chillies,tamarind and keep it aside.

4. In a mixer jar,take all the roasted ingredients and jaggery and grind to a coarse powder and keep it aside.

5. Prepare the seasoning in a pan with the ingredients cited above. Now transfer the soaked poha over this.

6. Sprinkle the neem flower powder,ground nuts over the poha and mix well.

 

POHA CHIVDA

During nippy weather,I always crave for crispy,crunchy and deep fried snacks.I rummaged through my kitchen cupboard to find store bought or ready-to-eat snacks,but couldn't fine one. I decide to pull off with my go-to staple-  Flattened rice /poha. Poha chivda is a crispy evening time healthy snack,as it doesn't require much oil. This snack remains fresh for a week,when stocked in air tight and dry container.

 

 

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INGREDIENTS :

 

POHA / FLATTENED RICE ( Thin variant) - 2 CUPS

ROASTED GRAM DAL- 1/2 CUP

GROUNDNUTS- 3/4 CUP

CASHEW NUTS- 10-12 NOS

DRY MANGO POWDER- 1/2 TSP

GARAM MASALA POWDER- 3/4 TSP

RED CHILLI POWDER- 1/2 TSP

SALT TO TASTE

POWDERED SUGAR- 1 TSP

 

 FOR  TEMPERING :

 

OIL-  2 TSP

CUMIN SEEDS- 1 TSP

CURRY LEAVES- 2 SPRIGS

TURMERIC POWDER- 1/4 TSP

ASAFOETIDA- 1/4 TSP

PROCEDURE :

1. Dry roast flattened rice / poha and keep it aside.

2. Dry roast gram dal and ground nuts till crisp and keep it aside.

3. In a pan add oil and splutter cumin seeds,curry leaves and cashewnuts. Add asafoetida, turmeric powder,garam masala in oil and mix well and switch off.

4. Add all the roasted ingredients over the seasoning and toss well after adding salt and powdered .

5.At last sprinkle aamchur powder over it and mix well.

6. Store the contents in a dry,air-tight container.

 

AVALAKKI MENUSU UPPITTU

When running out of breakfast ideas,I always resort to my go-to staple - Avalakki,poha,aval or flattened rice. I have tried numerous recipes involving poha. Watch out for more exciting recipes to follow on this space ! Last week,I tried this simple yet tasty upma for breakfast. If you have curry leaves powder on hand,then you can readily use it in this uppittu or upma. Avalakki is Kannada word for flattened rice and menusu is peppercorns.

 

 

 

INGREDIENTS :

FLATTENED RICE-  1 1/2 CUPS

COCONUT GRATINGS-  1 1/2 CUPS

SALT TO TASTE

 

FOR THE POWDER :

 

PEPPERCORNS- 3/4 TSP

CUMIN SEEDS- 1 TSP

CURRY LEAVES-  1/2 CUP

 

FOR THE SEASONING :

 

OIL-  6 TSP

MUSTARD- 1 TSP

URAD DAL- 1 TSP

ASAFOETIDA- 3/4 TSP 

CURRY LEAVES- 2 SPRIGS

PROCEDURE :

1. Wash and rinse flattened rice thoroughly to remove impurities. Drain the water and little water to soak the rice. Too much of water will turn the rice mushy. Soak it for 20 minutes.

2. In a pan dry roast peppercorns,cumin seeds and curry leaves till nice aroma emanates. Switch off the stove and allow the ingredients to cool and grind it in a mixer jar. Add salt to the ground powder and mix well.

 

3. Heat oil in a pan and splutter mustard seeds,urad dal. Throw curry leaves and asafoetida.

 

4. Now transfer the softened rice over the seasoning and mix well. Sprinkle the powder it and mix well.

 

5. At last add coconut gratings and simmer in mild heat for a minute and switch off the heat.

CURRY LEAVES POHA/ FLATTENED RICE UPMA

 

 

 

 

 Flattened rice is my healthy,go-to breakfast option. I have tried and posted seven different breakfast options involving poha/flattened rice on this blog.This time,I wanted to try something new.  This upma is akin to curry leaves rice.In  place of rice,I have used poha.This powder comes in handy, while preparing ,kuzhambu and vegetable curries as well. Hence,whenever there is abundant curry leaves,you can make this powder and stock it inside the refrigerator.Don't add coconut if you want to prolong the shelf life of the powder,as it will turn rancid.

 

 

 

 

 

 

 

 

INGREDIENTS FOR CURRY LEAVES POWDER

 

CURRY LEAVES- 4-5 SPRIGS

 

URAD DAL- 4 TSP

 

GRAM DAL- 4 TSP

 

PEPPERCORNS- 1/2 TSP

 

CUMIN SEEDS- 1/4 TSP

 

RED CHILLIES- 2-3 NOS

 

TAMARIND- SMALL PIECE

 

SESAME OIL (FOR ROASTING)- 1 TSP

 

DRY COCONUT / COPRA- 2 TBSP

SEASONING INGREDIENTS

 

SESAME OIL- 3 TSP

 

URAD DAL SPLIT- 1 TSP

 

MUSTARD- 1 TSP

 

ASAFOETIDA- 3/4 TSP 

 

GROUND NUTS- 4 TSP

 

OTHER INGREDIENTS

FLATTENED RICE-  2 CUPS

 

WATER- 2 CUPS

 

SALT TO TASTE 

PROCEDURE

1. Wash,rinse flattened rice in running water to remove impurities thoroughly. After washing,soak flattened rice in 2 cups of water for twenty minutes. If you are using thick variant,then this quantity of water will be appropriate.

2. In a pan add a tsp of oil and roast the lentils,peppercorns,red chillies,cumin seeds till the ingredients become crisp.

3. In the same pan,fry curry leaves till it slightly changes colour and shrinks in size. A nice aroma pervades the house as the curry leaves gets fried.

4. On cooling,grind roasted ingredients,curry leaves and dry coconut to a fine powder using a blender.

5.In a pan heat sesame oil. Splutter mustard seeds,then add urad dal,groundnuts,asafoetida.

6. Add softened flattened rice over the seasoning and mix well.

7. Add salt with the ground powder and mix well. Now add the same over the flattened rice and blend well.

MOSARU AVALAKKI

Mosuru Avalakki is an authentic dish from the Karnataka cuisine, involving flattened rice. Mosuru is Kannada word for curd and avalakki means flattened rice. Normally,flattened rice dishes are  easy to prepare ;as it doesn't require elaborate cooking procedure. During Naga Chathurthi- a traditional day of worship of snake gods,different varieties of avalakki dishes are prepared in Karnataka.  

 

 

 

 INGREDIENTS

FLATTENED RICE- 2 CUPS

CURD- 2 1/2 CUPS

SALT TO TASTE

COCONUT GRATINGS- 2 TBSP

 

CHOPPED CORIANDER LEAVES

FOR THE SEASONING

GHEE- 3 TSP

MUSTARD- 1 TSP

URAD DAL- 1 TSP

GREEN CHILLIES- 2 NOS

GINGER GRATED- 1 TSP

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA- 1/2 TSP

PROCEDURE

1. Wash and rinse flattened rice thoroughly to remove impurities. 

2. Add water to the washed rice and soak for twenty minutes.

3. After twenty minutes,drain the water and keep it aside.

4. To prepare seasoning- Heat ghee in a pan. Splutter mustard seeds. Add in all the lentils,asafoetida,curry leaves,ginger gratings and fry for a minute till the lentils get roasted.

5. Add the seasoning to the softened flattened rice and mix well.

6.Add salt to the curd and whisk it. Now add the whisked curd to the flattened rice and mix thoroughly.

7. Add coconut gratings,chopped coriander leaves and mix it again.

AVALAKKI BISIBELA BATH

 Bisi bela huli anna / Bisibela bath is an authentic rice dish in the Karnataka cuisine. This dish comprises of : rice,toor dal, slew of veggies :carrot,beans,shallots,onions, drumstick,green peas tamarind syrup and the key ingredient- Biaibela bath powder. No wedding menu in Karnataka is complete without this flavorsome rice dish. In this recipe,I have elucidated the procedure followed, in my mom's ancestral home. Even today,in my Grand aunt's place,this dish is prepared without veggies. They proclaim this version  as the 'authentic' one. Hence,I thought of replicating the procedure in my avalakki version. Avalakki is Kannada word for flattened rice.

As we all know,flattened rice / poha / aval / avalakki is a healthy and best breakfast option. Hence,after trying out many interesting recipes,I zeroed in on this recipe. Since flattened rice is very light,it doesn't require any cooking. Thus,I would call this - instant version of the authentic bisi bela bath recipe

 

 

 

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INGREDIENTS

 

FLATENNED RICE / AVALAKKI- 2 1/2 CUPS

TOOR DAL- 3/4 CUP

TAMARIND- GOOSEBERRY SIZE

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

 

BISIBELA BATH POWDER

CORIANDER SEEDS- 1 TBSP

GRAM DAL- 4 TSP

URAD DAL- 4 TSP

CLOVES- 2 NOS

CINNAMON- 1

MARATI MOGU- 2 NOS

PEPPERCORN CORNS- 1/2 TSP

CUMIN SEEDS- 3/4 TSP

FENUGREEK SEEDS- 1/2 TSP

RED CHILLIES- 6 NOS

ASAFOETIDA- 1/2 TSP 

 

COCONUT GRATINGS-  1/2 CUP

FOR SEASONING

OIL- 1 TBSP

GHEE- 4 TSP

MUSTARD- 1 TSP

CURRY LEAVES- 1 SPRIG

GROUNDNUTS- 1 TBSP

METHOD

For preparing bisibala bath powder,roast the ingredients cited in the list in a teaspoon of oil and powder in a blender and keep it aside.

Wash flattened rice thoroughly and soak it in 3 cups of water for 20 minutes.

Steam cook toor dal in pressure cooker and keep it aside. 

 

Soak tamarind in warm water and extract syrup. In a pan boil tamarind syrup till the raw smell evades.

 

Now add in 4 tsp of  bisibela bath powder to the syrup and stir in mild heat for a of minute and switch off.

 

Remove the pressure cooker lid and add the softened flattened rice to this and mix well.

 

Now transfer the tamarind mixture to the cooker and stir in mild heat for couple of minutes and switch off.

 

Prepare the seasoning and add it to the contents in the cooker and mix well.

 

Serve with raita, fryums or chips.