Khara Sev

Khara is a kannada word. It means hot & spicy. This snack is made on almost all the festivals or also made just like that. Suitable to just snack with coffee / tea or have it as an accompaniment with rasam rice etc. I made this now becoz here the weather was getting colder everyday and its nice to have something spicy during the evenings with coffee!! Made it today and also posting it today because holiday starts next week. 

This will be my last post this year & hope to come up with new recipes in the new year. Until then try my recipes and enjoy. Happy Holidays to all my viewers.

 

Prep Time : 10 Mins
Frying Time : 15 - 20 Mins
Serves - 4

Ingredients

• Besan flour / Chickpea / Gram flour /  Kadalemavu - 2 cups
• Rice flour / Arshimavu - 3/4 cup
• Salt to taste
• Red chilli powder - 1/2 tbsp
• Black pepper powder - 1 tbsp
• Turmeric powder / manje  - 1/2 tsp
• Asafoetida / hing / perngyam - 1 tsp
• Jeera seeds - 1 tbsp (optional), (i have used here)
• Hot oil - 2 tbsp or butte - 4 tbsp (melted, i have used butter)
• Water a litte bit
• Oil - 400 ml for deep fry

Method

1. Heat oil in a medium flame
2. Sieve gram flour / kadalemavu
3. Mix all the ingredients in a bowl  add enough water to make a stiff dough (like chapathi dough)
4. Take a Chakli press in that take thenkol plate or small sev plate however you like ( i used thenkol plate) fill the small portion dough and press slowly  medium circle in hot oil fry till golden brown color on both sides inthe medium flame
5. Drain the paper towel and store in the airtight boxes.
6. Serve with coffee / tea 

  

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Avarekalu Chathumb / Avarekalu Saaru

In kannada it is called Avarekalu, Hindi it is Surti Papdi, English it is known as Indian Lilva Beans / Flat Beans. This is seasonal (winter) delight in india. Fresh is always good and also has a very nice beautiful aroma. I love it. My mother used to get very fresh avarekalu / lilva everyday morning during the season. Delicious varieties of dishes can be made using these beans. Made chathumb/rasam, quite easy to make. Follow the recipe

Prep Time : 10 Mins
Cook Time : 5 Mins
Serves - 4

Ingredients

• Avarekalu / Indian flat beans / Lilva - 1 cup
• Taur pappu / Togri bele / Toor Dal / Yellow pigeon peas - 1/2 cup
• Tamarind juice - 2 tsp
• Jaggery - a small piece
• Salt to taste
• Malaka pudi / Mensina pudi / Rasam powder - 1/2 tsp

Ingridients to Masala

• Coconut / Thenga / Thenginathuri - 1/4 cup
• Bhyadgi malaka / Bhyadgi mensina kai / Red chillies - 1 
• Peryangyam / Hing / Asafoetida - a pinch
• Water - 4 tbspn

Tempering  the Chathumb / Rasam

• Oil - 1 tsp
• Mustard seeds / sasive / kadag - 1/2 tsp
• Hing / Asafoetida / Peryangayam - a pinch

Method

• Cook the avarekalu with salt water and toor dal with water pressure cooker until 3 whistle.
• Grind the masala into smooth paste
• Take a large pan add dal and avarekal then add masala with 1/4 water stir
• Add tamarind juice, jaggery, salt and bring to boil for few mins stir  remove from the hob
• Take a small pan add oil then add mustard seeds allow to splutter add hing pour into rasam / chathumb
• Serve hot with plain white rice.

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Akki Thari Avarekalu Uppitt / Arshi Thari Avarekalu Upma

In kannada it is called Avarekalu, Hindi it is Surti Papdi, English it is known as Indian Lilva Beans. This is seasonal (winter) delight in india. Fresh is always good and also has a very nice beautiful aroma. I love it. My mother used to get very fresh avarekai / lilva / flat beans everyday morning during the season. Delicious varieties of dishes can be made using these beans.

Avarekalu upma is a breakfast recipe. This is not a made using the normal upma rava. Made up of broken white rice which is dry grinded (not into a smooth powder). Available in indian grocery store or also make it at home too.

Prep Time : 10 Mins
Cook Time : 10 - 15 Mins
Serve : 4

Ingredients

• Arshi thari / Akki thari / Broken White rice - 2 cups
• Avarekalu / Flat beans / Indian Lilva - 1 cup
• Thenga / Thengina thuri / Coconut , grated - 4 tsp
• Uppu / Salt to taste
• Kothambari soppu / Coriander leaves - 2 tsp, chopped
• Hasar malaka / Harsaru mensinakai / Green chillies - 1 or 2 (medium hot)
• Karvapale / Karibehuvu / Curry leaves - 5-6 leaves 
• Kadag / Sasive / Mustard seeds - 1/4 tsp
• Kadal parappu / Kadlebele / Split black chickpeas - 2 tsp
• Perangyam / Hing / Asafoetida - 1/2 tsp
• Oil - 4 tbspn

Method

• Cook avarekalu / lilva / flat beans with water and add salt (1/4 tsp) in the pressure cooker  until 3 whistle and turn off and keep aside
• Take a 2&1/2 cups of white rice and blend into a coarse powder (not smooth power) Then roast broken rice for few mins just like rava.
• Heat large pan add oil then add mustard seeds allow them to splutter
• Add split chickpea then add green chillies , curry leaves and hing stir fry until chickpea turns golden color
• Add  broken rice and stir fry add boiling enough water with avarekalu and close the lid , cook (it takes time) if it is urgency mix everything and cook it in the pressure cooker
• Add salt , coconut and mix well
• Garnish coriander leaves and serve hot.

| Copyright © Malas - Kitchen 2012 | | All rights reserved