This is in variation to the Chitranna that I have already mentioned here. Avarekai, is known as ‘Flat Beans’ in English are very famous in Karnataka. Avarekai is available in Indian stores here in the US under the name ‘Surti Papdi Lilva’, usually in the frozen section. A beautiful (picture) of this beans is here.
My MIL also makes another variation of Chitranna by adding grated raw mango and Avarekai to the Rice. The tanginess for this rice comes from the raw mango and there is no need to add lemon juice to this. I had taken this picture while I was in India.
· 2 cups cooked rice (make sure it is fluffy and grains are separated)
· 1 tsp turmeric
· 1 cup grated raw mango (green mango) ( I do not peel the mango)
· 1 cup cooked Avarekayi (Surti Papdi lilva)
· ½ cup shredded coconut
· ½ cup groundnuts
· 3-4 green chillies (chopped finely)
· Chopped coriander leaves for garnishing
For the seasoning (tadka)
· Curry leaves
· Mustard seeds
· Cumin seeds
· Note: If using the frozen papdi liva, then thaw it and boil it in water until cooked. If using the fresh variety then cook it separately in pressure cooker.
- Take a big plate and spread out the rice making sure there are no lumps. Add salt, mix and keep aside.
- Take a heavy bottom pan, add oil on medium heat. Add mustard seeds and allow to splutter, next add the cumin seeds, curry leaves, asafetida. Mix well.
- Now add the peanuts, green chillies and roast until the peanuts get crunchy.
- Add the grated raw mango and stir until the tadka sticks evenly to it. There is no need to fry it for a long time; just about 30 seconds should be fine.
- Add the rice, salt, turmeric, cooked beans (avarekayi) and mix thoroughly. Cover the lid and let it cook for a while.
- Finally add the coconut and chopped coriander leaves. Mix well. Serve hot.
Dear Friends, I could not leave without wishing you all proper good byes. We are off to Bangalore this weekend and so I will be taking a shot break from blogging. The warm comments and wishes from all you dear friends meant so much and touched me that I felt like I was leaving my own family albeit virtually.
This is the first time I am taking a long break ever since I started blogging. When I think about it I don’t know if I will be able to stay away from my beloved blog. I am so used to checking on my blog and others blog every single day that it will be hard for me to give up the addiction. This is my very own brain child and now it has become a part of my life.
Knowing my affinity, my husband has suggested that I could pen down thoughts/recipes during the long flight to India. But then knowing my biological child and his affinity for prancing around, I know that it will not be possibleJ. Anyway, I will take it as is but don’t be surprised if you see some of my posts pop up. I have some recipes in my draft and I may decide to post it after all.
I will miss visiting your blogs and viewing the new posts, the events etc. But I hope to catch up after I come back.
Finally a word about FoodWorld. I have processed all the requests that I have received so far. Please continue to send your requests and I will look at them when I get time. I was not able to find the feeds for the following blogs, so please send me your valid feeds.
cooking up something nice
I will also be thinking of ways to improve the “Events Roundup” section on FoodWorld. I feel that it is useful when looking for specific cooking ideas or recipes. But I admit the section is neglected and I need to do something about it. I would appreciate feedback from fellow bloggers on improving it. Any suggestions/plugins that are easy to implement and does not require much maintenance are totally welcome.
Happy Blogging and hope to “see” you all soon!.
Things have been pretty hectic and crazy both on the home and work front. The New Year has begun and new projects, meetings, deadlines keep piling up. I am also preparing for our upcoming trip to India this weekend and we are all very excited and looking forward to that.
It was one of those Saturdays when I did not have the mood cook anything elaborate. The weather was pretty good for cold wintery days and I mostly spent my time cleaning and doing other sundry chores at home. We were invited to a friend’s place for dinner in the evening and so wanted to push off the afternoon by making something light and easy. Since it was the weekend the fridge was almost empty except for some potatoes and onions. It did not take me a long time to decide to make this quick and easy ‘Dry Potato Bhaji’.
This Potato Bhaji is versatile and can be used as accompaniment with Rotis/Phulkas and yummy Pooris. This is the potato Bhaji is used as a filling in Dosas for making ‘Masala Dosa. Now that I think about it, growing up in Bangalore this Bhaji along with Pooris and chutney used to be our breakfast on Sunday mornings.
This time I took a different approach and used the bhaji to make the stuffing for a Potato sandwich. This can be eaten as is or along with ketchup to make a delicious light meal by itself.
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