Wednesday, December 7, 2016

Avarekai - Gooseberry Chitranna

Avare Kai/ Gooseberry/Nellikai  Chitranna is a rice dish. Its the season of Avare Kai/Field beans and people enjoy having them in almost all the dishes. Here is Avarekai - Gooseberry Chitranna and its an easy, quick and yummy dish which suits to all occasion.

I have used cooked raw rice, Avarekai/field beans, onions, green chilly and lemon.
Let us see some benefits of having " Lemon " in our diet.
Lemon has many medicinal and healthy properties. It is used in treating throat infections, indigestion, constipation and fever. It is good for obesity, respiratory disorders, cholera and high blood pressure. It is good for skin and hair care. It helps to strengthen immune system and cleanse our stomach. It is known as blood purifier. Lemon juice is useful for treating kidney stones, reducing strokes and lowering body temperature. It is the best refreshing drink and helps to keep us cool. Lemon contain Vitamin C, Vitamin B6, Vitamin A, Vitamin E and minerals like copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein. It is rich in antioxidants and helps to prevent diabetes, high blood pressure.
Averekai -Gooseberry Chitranna is good have for breakfast/brunch/lunch or dinner. It is so easy and anyone can try and Enjoy.
Let us see the recipe Now.

Things Needed :

AvareKai/Field beans : 1 Cup
Green chilly : 2
Ginger : An inch
Onion : 1 to 2
Gooseberry : 2 to 3
Coconut : 2 to 3 Tablespoons
Cooked rice (Raw rice) : 2 Cups
Salt : As required
Oil : 2 Tablespoons
Ghee : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons
Lemon : 1/2 Lemon extract


Method :

1. Wash and cook raw rice and avereaki and let it cool. (Cook separately)

2. Wash and cut onions, green chilly (just slit), curry leaves and coriander leaves.
3. Wash and remove the outer layer of ginger, wash and grate it.
4. Grate coconut and keep it aside. Grate gooseberry and keep it aside.

5. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
6. Let mustard seeds splutter. Add curry leaves and cut green chilly.
7. Add cut onions and fry for 1 to 2 minutes.
8. Add cooked avarekai,salt and turmeric powder. Mix it well.
(Remove the extra water and then put only avarekai).
9. Fry nicely for a minute. Add cooked and cooled rice.

10. Mix it well and add ghee, lemon extract and coconut. Put off the fire.
11. Add grated gooseberry grating and coriander leaves. Mix it nicely and shift ready chitranna to a serving bowl.

12. Serve with a cup of curd and some crisps (chips or fried fritters). (Optional).

Note :

Do not over cook rice. Drain all the extra water from cooked avarekai. (You can use it for curries).
Adding ghee is optional. Adding onion to chitranna is optional. It adds to the taste. You can prepare same way of chitranna with out using onions on festival or any other special days.
Adding more/less chilly is optional. Check the hotness in chilly before using. Adding gooseberry is optional.
Time : 20 Minutes + cooking rice and averekai : 20 minutes
Serves : 3 to 4 . 

Friday, December 2, 2016

Palak Pakoda

Palak Pakoda/Spinach Fritter is a fried dish goes well with a cup of coffee/tea. It goes well with rice, Rasam or Sambar (lunch) as one more side dish as a bite.

I have used simple spices and Palak Leaves and besan/channa flour. No cooking soda or baking powder or hot oil poured in it. Just mix it well and fry them in the oil. One should eat them when they are hot to get the best taste.
Winter has started and its cold outside, some time it rains too. We crave for these fried dishes especially when it is too cold. So craving for the fried dish? It is easy, quick and yummy. Try and enjoy.
Let us see the recipe now:

Things Needed :

Palak Leaves/Spinach : 1 Small Bundle
Besan/Channa flour : 1 Cup
Red chilly Powder : 1/2 Teaspoon
Jeera/Cumin Seeds Powder : 1/2 Teaspoon
Salt : To taste
Oil: To Fry : 1 Cup

Method :

1.Wash and cut palak leaves and put it in a big bowl.
2. Add red chilly powder, channa flour, jeera/cumin seeds and salt.
3. Mix it with your fingers first and then add very little water. Mix it nicely.


4. Keep a frying pan on the fire and heat.
5. Take a handful of dough and leave out small size of dough in hot oil.
6. Fry on medium flame on both sides.

7. Remove the pakodas from oil and put it on a kitchen tissue. It absorbs oil.

8. Serve Hot Palak Pakodas with a cup of coffee or tea.

Note :

Do not add more water while mixing the dough. Adding any other spice is optional. Adding onions to the dough along with palak leaves is optional. Taste differ.
Time : 15 Minutes
Serves : 2 to 3 

About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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