Sunday, January 11, 2015

Alasande Palya - Barbatti Sabzi - Sautèed Yardlong Beans

Palyas are dry curries made with vegetables and used as a side dish along with rice and sambar/rasam or had with rotis/chappatis. I typically use a lot more coconut than I have here. Chopped onions can also be added in this but traditionally in Kannada Brahmin households, onions and garlic are not used in these palyas.


2 cups chopped alasande kayi/yardlong beans
2 tbsp chopped cilantro + for garnish
3-4 green chilies
1 tbsp coconut shreds (or more)
juice of one small lime
salt to taste
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp turmeric powder
4-5 curry leaves
1/2 cup water


Make a rough paste of cilantro and green chilies.
Heat oil and add mustard seeds, After they pop, add turmeric powder, curry leaves and the ground paste and fry for a minute.
Add the chopped beans, water and salt to taste. Sautè for a few minutes. Cover and cook until the beans are cooked through.
Add lime juice and coconut and mix.
Garnish with cilantro and more coconut, if you like.

Friday, January 02, 2015

Aloo Matar - Peas and Potato Curry

Wishing you all a great year ahead, filled with good health, great food and happy times!

Starting off the year with one of the easiest curries to make - Aloo Mutter. The curry base is basic and can be used to many combination of vegetables and different meats. Add cream or coconut milk for a variation to this.


3 large potatoes, boiled and cubed
1 cup green peas
1 large onion
2 large cloves of garlic
1" piece of ginger
1/2 cup tomato puree
2 green chilies, slit
1 tsp dhania powder/powdered coriander
1/2 tsp red chili powder/cayenne pepper
1 tsp garam masala powder/curry powder
1 tsp Kitchen King masala (optional)
1 tsp jeera/cumin
2 bay leaves
2 tbsp oil
Salt to taste


Make a paste of onion, ginger and garlic and keep aside.
Heat oil and add cumin seeds and bay leaves.
Once the seeds start to crackle, add the onion paste and fry on medium-low until the raw smell is gone, about 4-5 minutes.
Stir in the tomato puree and add the spice powders, except Kitchen King Masala, if using. Mix well and cover and cook for a couple minutes.
Add peas, boiled potatoes and salt and cook until the peas are soft.
Finish with Kitchen King Masala or some garam masala.
Garnish with chopped cilantro and serve.

Friday, December 26, 2014

Avarekayi - Avarekalu Recipes From Karnataka

Happy Holidays, all! Early wishes for a FABULOUS 2015 to all of you!

I have usually been ending the year with re-capping "top 5" popular posts for the year. This time, I will end this year with avarekayi (flat beans) recipes, Kannadigas' favorite bean! Though avarekayi is now available pretty much round the year, December/January is really the season for it. Bangalore hosts a mela dedicated to this bean called "Avarekayi Parashe" this time every year, where you will find everything avarekayi - from farmers selling the beans fresh to vendors selling dishes cooked with avarekalu, including obbattu! Here is a post with pictures from the mela, from another blogger, which makes me wanna head there right now!

On to the recipes. First off is the avarekayi akki rotti, my favorite. Boiled flat beans in a crisp rice flour bread - perfect with some butter on top!

Next is Avarekyi Saaru - rasam made with the beans. This post has saaru made two ways.

Avarekalu Usili is a delicious salad that can be had by itself.

Avarekalu Huli is a thicker sambar that can be made with sambar powder. Or like in this recipe, with rasam powder and a dalchini masala

Another breakfast recipe last. This time, it's Avarekai Akki Tari Uppittu, upma made with flat beans and rice rava.

There's more dishes that are made with this but this is all I ahve on my blog so far!

Happy 2015 and thank you all for being a part of my 2014!

Sunday, December 21, 2014

Baked Chicken and Cheese Taquitos

Here's one from my drafts from 2012!
Technically this is a flauta, since I used flour tortillas (apparently corn tortillas are used in taquitos). But since the terms are interchangably used and I have always called these taquitos, taquitos they are! You can skip the chicken and add some finely chopped jalapenos for a vegetarian version.
Wishing you all a very happy holiday season! Merry Christmas to all who celebrate it!


4 flour tortillas
2 oz reduced-fat cream cheese, at room tmperature
1/2 cup cooked, shredded chicken (if using)
1 tsp onion, minced
1 garlic pod, minced
1/4 cup monteray jack cheese, shredded
1/4 cup cheddar, shredded
Guacamole and salsa for dipping
Cilantro for garnish


Preheat oven to 400. Line a baking sheet with aluminum foil and spray with cooking spray.
Combine cream cheese, onion, garlic, chicken and the two cheeses.
Microwave tortillas for 10 seconds to soften. Spoon about a tbsp of the mixture in the tortilla and roll it up. Place it seamside down on the prepared tray.
Repeat for the remaining tortillas and bake for 15 minutes until crisp around the edges.
Serve with guacamole and salsa.

My no-fuss guacamole recipe - scoop pulp of 2 avacados, squeeze half a lime and season with seasalt. Mash and mix well until smooth. Guacamole is ready!

Tuesday, November 25, 2014

Egg Bhurji with Boiled Eggs - Chopped Boiled Eggs in Indian Spices

Egg Bhurji is generally eggs scrambled in Indian spices and veggies. This version of Egg Bhurji was made with leftover boiled eggs from a dinner with friends. Makes for a good breakfast with some toast on the side. We had them with whole wheat flatbreads. I made them a little runny, almost like Akuri, but a drier version with more onions would be great as well.


4 Eggs, hard boiled and chopped
1 medium red onion, diced
1 large tomato, chopped
1 green/serrano chile, chopped fine
1 tsp grated ginger
1/2 tsp each cumin and coriander powders
1 tsp red chilli powder (or to taste)
1/2 tsp garam masala
1/2 tsp sugar (optional)
1 tsp cooking oil
salt to taste
chopped cilantro for garnish


Heat oil in a pan. Add a few pinches of all the powders to season the oil.
Add chopped onion and fry for a minute.
Add ginger and green chile and saute for 30 seconds.
Add chopped tomatoes and cook until soft.
Now mix in all the spice powders and season with salt and sugar.
Add chopped eggs and let cook for 10 minutes on low.
Pour into serving bowl and garnish with cilantro.
Serve with bread of choice.

Sunday, October 19, 2014

Soft Idlies Using Idli Rava

Until a few years ago, I had the toughest time with making idli. They were a hit or miss, I never quite got the batter right and fermentation was a whole other issue. Till I made my mom's never-go-wrong recipe for soft idlies, that is. The recipe for idli I'm posting today is simpler, coz it uses idli rava (powdered parboiled rice) and you only have to grind the urad dal. Less fuss, less grinding.

2 cups Idli Rava
1 cup Split Urad Dal
1 heaped tsp thick Poha
Salt and Water for batter

Soak urad dal for 4 hours.
Add poha to the soaked dal 5 minutes before grinding.
Soak idli rava separately in a tall vessel, in 4 cups of water 15 minutes before grinding the urad dal.
Now grind the ural dal + poha mixture, adding a little water, until smooth.
Mix it along with the soaked idli rava, adding salt. Add water, if needed, to make a smooth slightly thick batter.
Allow to ferment for 12-14 hours. The dough would have risen and air bubbles formed on top.
Grease and pour into idli moulds and steam for 15 minutes.
Serve hot with coconut chutney and sambar.

Tuesday, October 07, 2014

Achari Paneer Tikka - Grilled Paneer in Pickle Marinade

One of the good things about belonging to many foodie groups is all the inspiration you get to try out new dishes or twists to old ones. Of course, it's also true that more often than not, I remain inspired without really acting upon it! Not this time, though. This Achari Paneer Tikka comes from a post where a group member mentioned using pickle oil to make chicken tikkas. I went one up and used the actual pickle itself in the marinade. The result was a soft, succulent and spicy paneer tikka, with the lightly charred flavor from the grilling that I so love! Very simple, this and makes for a great appetizer, even for those unexpected guests!


1 8oz block of paneer, diced thick

For the marinade:
1/4 cup thick yogurt, whipped
1 tbsp spicy pickle of your choice (I used Priya Mango Thokku)
1/2 tsp turmeric powder
1/2 tsp each cumin powder and coriander powder
1/2 tsp crushed kasuri methi
1 tsp mustard oil


Mix all the ingredients for the marinade together. No need to add salt since there's enough of that from the pickle!
Marinate the paneer cubes for 30 minutes.
Pre-heat grill to medium and cook for 8-10 minutes, turning every few minutes until lightly browned on all sides (most, in my case!)
Or if using oven, place marinated paneer on a lined cookie sheet. Pre-heat oven to 350F and bake for 20 minutes, turning the paneer in between for even cooking.
Serve with mint chutney.