Avarekalu Rotti

Ingredients:

2 cups Rice flour/ Akki hudi

2 cups Flat Bean seeds / Avarekalu

2-3 Green Chillies

2-3 tsp grated Coconut

1 Large Onion

8-10 Coriander leaves

Ghee/Oil

Salt to taste

Banana leaves / Aluminium foil / Wax paper

Recipe:

Put flat bean seeds, salt, water in a pressure cooker and cook.(4-5 whistles) Once the pressure goes off, smash them little bit.

Chop coriander leaves, green chilly and onion into small pieces.

Add all the chopped ingredients, smashed flat beans seeds, salt and grated coconut to a vessel. Add rice flour to the same vessel and mix them well by adding sufficient amount of hot water. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and spread it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and spread 1-2 tsp ghee/oil over the rotti, cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with Brinjal Tomato Hot & Sweet Curry /Avil / Mudde Palya /Badanekai Ennegayi / Avarekalu Subji. The above mentioned ingredients will serve 10-12 Avarekalu Rottis.

Avarekalu Curry (Subji)

Ingredients:
1 cup Flat Bean seeds / Avarekalu
1 medium sized Potato
1 medium sized Tomato
1 small Onion
Salt to taste
Pinch of Turmeric powder
2 tsp Sambar powder
1-2 tsp Kasuri Methi
3-4 Coriander leaves
1/4 tsp Mustard seeds
Pinch of Asafotida powder
2-3 tsp Oil
Recipe:
Remove the outer skin of potato and chop it into small pieces. Chop tomato into small pieces. Put chopped potato, tomato, flat bean seeds, water, salt in a pressure cooker and cook.(4-5 whistles) Once the pressure goes off, mash the potatoes properly as shown in the picture below. Chop coriander leaves and onion into small pieces as shown in the picture below.
Put mustard seeds and oil in a thick bottomed vessel. Once it starts spluttering add asafotida powder and fry it for few seconds. Add finely chopped onion and turmeric powder. Fry it for few minutes in medium flame, untill onion becomes golden in color. Add cooked vegetables, salt. Add sufficient amount of water, sambar powder and bring it to boil. Add kasuri meti and keep the subji in low flame for about 2-3 mins. Add chopped coriander leaves and mix them well. Keep the curry in low flame for about 2-3 mins. It goes well with Rotti/Chapathis/Pooris.

Avarekalu Uppittu

Ingredients:
1 cup Bombay Rava / Semolina/ Sajjige / Sooji
2 cups Flat Bean seeds / Avarekalu
2 cups Water
1 small Tomato
1 small Onion
1/2 Carrot
2-3 Curry leaves
2-3 Coriander leaves
1-2 Green Chillies
1 tsp Ghee
2-3 tsp Grated Coconut
1/2 tsp Blackgram seeds
1/4 tsp Mustard seeds
Salt to taste
2-3 tsp Oil

Recipe:
Put flat bean seeds, salt, water in a pressure cooker and cook. (3-4 whistles)

Put bombay rava in a thick bottomed vessel/microwave pan and fry it /microwave it for around 4-5 mins in medium flame until it gives nice aroma.

Cut green chilly into 2 pieces. Chop onion, coriander leaves and tomato into small pieces as shown in the picture below. Grate the carrot and keep it aside.

Add mustard seeds, blackgram seeds, bengalgram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, green chilly, onion and fry them for about 4-5 minutes. Add chopped tomato and fry them for few mins until onion and tomato are cooked. Add 2 cups of water, salt and bring them to boil. Add grated carrot, cooked flat bean seeds and bring them to boil.
Add fried semolina and stir the uppittu. Cook the uppittu by covering a lid for about 1-2 mins in medium flame. Add grated coconut, ghee and mix well. Add chopped coriander leaves and mix well. Keep the Uppittu in low flame for about 2-3 mins and keep stirring the Uppittu. Serve hot. The above mentioned ingredients will serve 3-4 Plates of Uppittu.

Mysore Masala Dosa

Ingredients:
2 cups White Rice(Sona Masuri preferred)
1/2 cup Black Gram seeds
1/4 cup Bengal Gram seeds
3/4 tsp Fenugreek seeds / Methi seeds / Menthe kaalu
Salt to taste
Oil/Ghee

Recipe:
Soak rice, black gram seeds, bengal gram seeds, fenugreek seeds together in water for about 6-7 hrs. Wash soaked ingredients 2-3 times and keep it aside.
Grind soaked ingredients into smooth thick batter by adding sufficient amount of water. Keep it in warm place for fermentation for about 10-12 hrs.
Add salt, required amount of water and mix it well. The consistency of the batter should be that of milkshake.

Heat the Tava. Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it in medium flame untill Dosa is properly roasted.

Spread 1-2 tsp Garlic Chutney over the dosa and add the Bhaji as shown in the picture below. Roll the Dosa as shown in the picture below.

Serve hot along with any chutney or sambar. Ingredients mentioned above will serve 15-16 Masala Dosas.

Bellulli Chutney / Garlic Chutney

Ingredients:
1/2 cup grated Coconut
1 Garlic pod
Salt to taste
1 - 2 Red Chillies
Small grape sized Tamarind

Recipe:
Put red chillies, 1/2 tsp oil in a pan and fry them for 1-2 mins.
Put this fried chillies, tamarind, salt and grated coconut in a mixer. Add very little amount of water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add garlic and grind them together for about 1-2 mins. Transfer this ground mixture to a vessel. This chutney is used in the preparation of Mysore Masala Dosa.
Note: You can add more water and seasoning for this chutney, if you want to use it with other dosas.

Harive Dantu Palya

Ingredients:

1 bunch of Amaranth Stems /Harive Dantu

2-3 tsp Grated Coconut

3-4 Green Chillies

Grape sized Jaggary

Pinch of Turmeric Powder

Salt to taste

1/2 tsp Blackgram Seeds

1/4 tsp Mustard Seeds

2-3 Curry Leaves

2-3 tsp Oil

Recipe:

Chop amaranth stems and green chillies into small pieces as shown in the picture below.

Add mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped green chilly, chopped amaranth stems, turmeric powder, salt, and fry them for about 2-3 mins in medium flame. Sprinkle little bit of water and cook them well by covering a lid. Once it is cooked add grated coconut and mix well. Keep the palya in low flame for about 2-3 mins. It goes well with Rice.

Harive Soppu(Amaranth Leaves) Boluhuli

Ingredients:
1 bunch of Tender Amaranth Leaves / Harive Soppu / Dantina Soppu
2 medium sized Onions
Pinch of Turmeric powder
Grape siized Tamarind
Lemon sized Jaggary
1-2 Green Chillies
1/2 tsp Rasam powder
1 - 1.5 cups cooked Yellow Lentils / Toor dal / Thogaribele
4 - 5 Curry Leaves
3 - 4 flakes of Garlic
Salt to taste
1 tsp Mustard seeds
Pinch of Asafetida powder
2 tsp Oil

Recipe:
Put tamarind and 1/4 cup of water in a bowl, squeeze it and keep it aside.

Wash amaranth leaves properly and chop it into small pieces as shown in the picture below. Cut green chilly into two pieces.
Chop onions into medium sized thin pieces as shown in the picture below.

Add chopped amaranth leaves, green chillies, onions, turmeric powder, tamarind water, jaggary, salt and little amount of water in a pressure cooker and cook. (1-2 whistles) Once the pressure goes off, add cooked yellow lentils, rasam powder and bring them to boil. Keep this in low flame for about 2 mins.

Remove the outer cover of garlic flakes and mash. Put oil, mashed garlic in a pan and fry them for few minutes until they turn golden in color. Add mustard seeds and once they starts spluttering, add asafetida powder, curry leaves and keep this in low flame for few seconds and then add it to Boluhuli. Mix well before serving. It goes well with Rice.

Hagalakayi Menaskayi

Ingredients:
2 medium sized Bitter gourd / Hagalakai
Pinch of Turmeric
Large grape sized Tamarind
2 large lemon sized Jaggary
1/2 tsp chilly powder
3/4 cup grated Coconut
5-6 Red Chillies
4-5 tsp Sesame seeds / Ellu
1/2 tsp Fenugreek seeds / Methi seeds
3/4 tsp Blackgram seeds / Uddinabele
1/2 tsp Coriander seeds / Kotambari
Pinch of Asafotida powder
Salt to taste
2-3 Curry Leaves
1/4 tsp Mustard seeds
3-4 tsp Oil

Recipe:
Add tamarind and 1/2 cup of water in a bowl, smash it and keep it aside.
Cut bitter guard into two pieces and remove the seeds. Chop bitter gourd into small pieces and put it in a vessel full of water, bring it to boil and drain the water. Do this step 2 or 3 times, so that bitterness of the bitter guard goes off. Add jaggary, salt, tamrind water, pinch of turmaric powder, chilly powder, 2 tsp oil, water and cook them well. Add red chillies, sesame seeds, coriander seeds, blackgram seeds, fenugreek seeds, 2 tsp oil in a pan and fry them until you get nice aroma. Add grated coconut and fry them for about 3-4 mins in medium flame. Grind this fried masala into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to a vessel containing cooked bitter gourd and bring it to boil. Keep the menskayi in low flame for about 4-5 mins. Add mustard seeds and 1 tsp oil in a pan. Once it starts spluttering, add curry leaves and add it to Menaskayi. Mix well before serving. It goes well with Rice and Dosas.

Mavinakayi Chutney

Ingredients:

1 small Raw Mango / Mavinakayi

3/4 cup grated Coconut

Salt to taste

1-2 Green Chillies

1/4 tsp Fenugrek seeds / Methi seeds / Menthe

1/4 tsp Mustard seeds

2-3 Curry leaves

1-2 tsp Oil

Recipe:

Remove the outer skin of raw mango and chop it into medium sized pieces as shown in the picture below. Add green chilly, little bit of oil in a pan and fry it for few mins. Add fenugreek seeds to the pan and fry it, until it turns golden in color.

Put this above ingredients in a mixer. Add grated coconut, required amount of water and grind it. Pour this ground mixture in a vessel.

Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. Mix well before serving. It goes well with dosas.

Neeru Mavinakyi(Brined Raw Mangoes) Majjige Huli

Ingredients:
2 medium sized Neeru Mavinakayi / Brined Raw Mangoes
1 cup grated Coconut
2 Green Chillies
1/4 - 1/2 cup fresh Buttermilk / Yogurt /Curd
Pinch of Turmeric powder
1/4 tsp Chilly powder
1/2 tsp Mustard Seeds
1 - 2 broken Red Chillies
1 tsp Oil

Recipe:
Chop brined raw mangoes into medium sized pieces as shown in the picture below. If it is too salty, soak it in water and wash it for 2-3 times. Cut green chilly into two pieces. Add chopped mangoes, chopped green chilly, turmeric powder, chilly powder, water in a vessel and cook them well.
Grind grated coconut and one green chilly into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to a vessel containing cooked brined mangoes and mix them well. Add buttermilk to the same vessel, mix them well and bring it to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to Majjige Huli.) Put mustard seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add it to Majjige Huli. It goes well with rice.

Neeru Mavinakayi(Brined Raw Mangoes) Palya

Ingredients:
15 - 20 medium sized Neeru Mavinakayi / Brined Raw Mangoes
Pinch of Turmeric powder
3 - 4 large lemon sized Jaggary
1.5 - 2 tsp Chilly powder
8 - 10 Curry leaves
5 - 6 tsp grated Coconut
1 tsp Mustard seeds
1.5 tsp Black Gram seeds
1 - 2 tsp Oil

Recipe:
Remove the mangoes from brine, wash and keep it aside.

Cut the mangoes into small pieces as shown in the picture below. (Chopped pieces can be soaked in water for few hours if salt content is in excess.)

Put chopped mangoes in a heavy bottomed vessel or pressure cooker. Add jaggary, pinch of turmeric powder,  chilly powder, sufficient amount of water and cook them well.

Once it is cooked and the water content is evaporated, add grated coconut, mix well and keep the palya in low flame for about 4-5 mins.

Put mustard seeds, black gram seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice.

Neeru Mavinakayi(Uppu Mavinakayi) / Raw Mangoes in Brine

Ingredients:
60 - 75 medium sized Raw Mangoes / Mavina Kayi (Wild Mangoes(Kadu/Katu Mavinakayi) preferred)
6 - 8 cups of coarse Salt

Recipe:

Remove the stem, clean and wipe the raw mangoes using a clean cotton cloth.

Put the cleaned raw mangoes and salt together in a porcelain jar(Bharani) or plastic can. (Do not use any metal container) Add sufficient amount of cooled boiled water as shown in the picture below. (Instead of this, cooled salted water can be used.)

Place 1-2 heavy stones(cleanly washed & dried) on top of the raw mangoes inside the jar and cover the lid.

These mangoes can be used after 1-2 months.

Note: You can preserve this for around 1-2 years without adding any preservatives.
You can cook following verity of recipes using these mangoes:
Neeru Mavinakayi Palya
Neeru Mavinakayi Majjige Huli
Neeru Mavinakayi Chutney
Neeru Mavinakayi Rasam
Neeru Mavinakayi Gojju

Tomato Ellu Pudi Chutney

Ingredients:

1 medium sized Raw Tomato

3-4 tsp Sesame powder/ Ellu pudi

Salt to taste

1-2 Green Chillies

1/4 tsp Mustard seeds

1/4 tsp Cumin seeds/ Jeerige/ Jeera

2-3 Curry leaves

Pinch of Asafotida powder

1-2 tsp Oil

Recipe:

Add sesame seeds in a pan and fry it for around 4-5 mins in medium flame till it starts spluttering.

Put fried sesame seeds in a mixer, grind it to make smooth powder and keep it aside.

Chop raw tomato into medium sized pieces. Cut green chilly into small pieces.

Add 10-15 cumin seeds and oil in a pan. After a minute add pinch of asafotida powder keep it for few seconds. Add chopped green chilly, chopped raw tomato and fry them for few minutes. Add little bit of water and cook well.

Put cooked tomato in a mixer and grind it. Pour this ground mixture in a vessel. Add 3-4 tsp sesame powder and mix well.

Add mustard seeds, 5-10 cumin seeds and oil in a pan. Once it starts spluttering, add asafotida powder and keep it for few seconds. Add curry leaves and add it to chutney vessel. Mix well before serving. It goes well with dosas.