Saturday, August 12, 2006

Maavinkai Saasve Anna - Mango Mustard Rice

I have been a bit slow in posting recipes. With a one and a half year old, it's really difficult to sit in front of the PC. The moment I walk up to the computer, my son comes running demanding full attention. God.....the energy today's kids have. I am tired by the end of the day but my son goes on and on. Wish we had half the energy these kids have, we could do a lot more things.

Coming to recipes....we had some friends over for dinner last weekend and as usual I was bugging my hubby for ideas. I gave him a list of all the vegetables in the fridge and practically had most of the veggies on hand. His eye fell on the huge green mango and he blurted 'maavinkai anna' which means mango rice. Well, i felt it was too simple a dish to offer. I wanted to show off my culinary skills, make something exorbitant. It's really true that men always think simple, we women make our lives complicated and crib at the end of the day that we have no time for anything. And to prove this, I decided to make a different version of the mango rice, a more time consuming recipe but much more fragrant and flavorful.


Rice - 2 cups (Sona masoori or regular rice, not basmathi)

Grind to paste:
Unripe Green mango - 1 big or 2 small cut into chunks without skin
Coconut grated - 1/2 cup
Mustard seeds/ Rai - 1 and a 1/2 tsp
Turmeric - 1/2 tsp
Small piece of jaggery
Heeng/ Asafoetida - a pinch
Dry red chillies - 5 or 6
In Karnataka, we use two kinds of dry red chillies. One is the BYADGI variety which is rich in color and mild in spice. The other variety is the GUNTUR which is very spicy. If available, I suggest you mix both the varieties otherwise the regular kind will do. Green chillies can also be substituted for dry red ones but that will give a different taste.

Seasoning Ingredients:
Peanuts/ Groundnuts - a handfull
Broken Cashewnuts- 2 Tbs
Mustard seeds/ Rai - 1 tsp
Channa dal - 2 tsp
Urad dal - 2 tsp
Finely chopped coriander leaves and curry leaves

Cook Rice separately with a pinch of turmeric, a little oil and salt. Spread on a plate.

Grind the set of ingredients to be ground into a paste. Do not add more water.

Take about 2 or 3 Tbs of oil in a kadai/wok. Season with mustard. When it splutters, add the dals , groundnuts and cashewnuts. When they turn golden brown, add the ground paste and fry till oil separates. Add salt. Switch off the stove and let the mixture warm. Finally add the rice, finely chopped coriander and curry leaves and mix.
Maavinkai anna is ready to be served.

Tuesday, August 08, 2006

Dhideer Shavige uppit ( Instant Rice Vermicilli Upma)

Another weekend has passed. Days seems to be going so fast... it's already 8 months into this year. we all know "time waits for no man". And same with us, we don't wait for time either. In today's fast paced world, we need to do as much as possible in as little time we get. Cooking might be the last thing on your mind but it's THE thing which will keep you going. So here's another fast, simple, yet a very healthy tasty breakfast that your body requires in order to function. Remember, 'breakfast is the most important meal of the day'.

Rice vermicelli- The instant kind also known as Rice string hoppers or the idiappam sticks - 3 handfulls or about 250gms (serves 2)
(I used the sri ganeshram's 777 brand that I found at the local indian grocery store)
Green chillies chopped finely - 2 or 3 depending on your preference of spice
Finely chopped coriander leaves and curry leaves
Juice of 1/2 a lemon
Salt to taste

Seasoning Ingredients:
Mustard seeds or Rai - 1 tsp
Channa dal- 1 tsp
Urad dal - 1 tsp
Jeera - 1/2 tsp

Take instant vermicilli in a bowl. Pour boiling water and make sure that the vermicilli is completely immersed. Cover and keep aside for a few minutes. Then drain the water completely and use as directed.

Take about 2 Tbs of oil in a kadai.
Season with rai. When it splutters, add channa dal, urad dal and jeera. When the dals turn golden brown, add a pinch of turmeric and salt to taste.
Add the drained rice vermicelli, Mix gently. Check for salt and garnish with chopped coriander and curry leaves. Switch off the stove and before serving add lemon juice and mix.

Saturday, August 05, 2006

Huli Avalakki- Tangy Poha

Breakfast is the most important meal of the day. Why? Well, after a long night of sleeping, your stomach is empty. Breakfast is the fuel which gets you going for the day. So never skip breakfast. Any breakfast is better than no breakfast. If you find yourself skipping breakfast because you are too rushed, try this simple breakfast which I'm sure you'll love. A few pre-preparations will help you save time as well as not go hungry.

Again...Huli Avalakki is native to karnataka. It's known by other names such as huli uppittu, gojj avalakki and gojj avalarshi in iyengar tamil.

Four varieties of poha are available in the market. Thin variety which is used to make chiwda, medium variety, thick variety used in poha uppma, batata poha, and the extra thick variety. If you do not find the extra thick variety, thick poha can be used.

Grind the thick/extra thick poha in a mixer to rava consistency. You can store this just like you would rava or poha as it is.

Powdered poha- 2 cups
Rasam powder- 3-5 Tbs
Tamarind/ tamarind paste- 1 Tbs or according to taste
Powdered jaggery- 1/2 cup
Dry cocunut (Copra) grated- 1/4 cup
Salt to taste

Seasoning Ingredients:
Groundnuts- 2 Tbs
Curry leaves- 1/2 cup
Mustard/ rai seeds- 1 tsp
Channa dal- 1 tsp
Urad dal- 1 tsp
Oil- 2 Tbs

Take tamarind or tamarind paste and dissolve in 4 cups of warm water.
To this add rasam powder, salt, jaggery and mix till the jaggery dissolves. Taste and check for the spices. Add more if necessary. This mixture should be a little more in salt and the tanginess, addition of poha will supress it. Add the powdered poha to this , mix and leave aside for 10-15 mins till the poha soaks up all the liquid.

Meanwhile, heat oil in a kadai, add mustard. When it splutters, add channa dal, urad dal, groundnuts and fry till golden brown. Add Curry leaves and the poha mixture. You will see that the poha has soaked up all the liquid, crumble gently and add to the kadai. Mix in the dry copra and check for the salt and sweetness. Add sugar and salt if needed. Switch off the stove once the poha is heated throughout. Enjoy this with thick yogurt.

Wednesday, August 02, 2006


Hi there, hope you enjoyed my two recipes so far. I've been a bit slow in posting recipes because I'm still getting the hang of blogging. I sit and think how to make my blog more interesting without boring you with my talks......which I am not good at. Okey.......this time I have something simple and easy to whip up in no time and very healthy too. Your kids will enjoy this all the more. "Churmuri " .....a familiar word for bangaloreans and mysoreans, roadside gaadis selling puffed rice mixed with seasonings and served in a newspaper rolled cone. Wow......yummy yummy, lip-smacking, finger-licking fun on a rainy day.'s not raining.....but that's no reason not to have some fun. I bet you guys out there are missing all the roadside chaats. I am too:( Well.... let's get these things together and have some churmuri with a hot cup of filter coffee. Ummmmmmmmmmm


Puffed rice ( mamra, kadlepuri) - 2 cups
Onions - 1 cup finely chopped
Carrots- 1/2 cup grated
Cucumber- 1/2 cup finely chopped
Raw mango-1/2 cup finely grated (optional)
Green chillies- 2 finely chopped
Tomatoes- 1/2 cup finely cut (optional)
Red chilly powder -1/2 tsp or according to taste
Salt to taste
Lemon juice to taste
Congress kadlekai (masala peanuts again known to karnataka-ites)- a handful
Oil - 1 tsp
Coriander leaves- 1 Tbs finely cut for garnishing
Fine sev- 2 Tbs (optional)

Take puffed rice in a microwave safe bowl and heat for about 10-15 seconds or till crisp. You can also dry roast it in a kadai for a few minutes just to remove moisture, otherwise the churmuri will get soggy in no time.

Congress kadlekai or masala peanuts can be made at home for this recipe. You can do without it or just add some roasted peanuts but let me tell you it's the congress kadlekai that gives that authentic taste to the churmuri. Some people add nippattu ( a fried snack made with rice flour).
For congress kadlekai, take:
Roasted peanuts- 2 cups
Turmeric- 1 tsp
Red chilly powder- 1 tsp
Asafoetida/heeng - 1/2 tsp
Black pepper powder- 1/2 tsp
Oil- 1 Tbs
Salt to taste
Roast peanuts , remove skin and split into halves. It's easier if you get skinless peanuts. Heat oil on a pan and add asafoetida and turmeric. Add the roasted peanuts and remove the pan from heat. Add chilli powder and pepper powder, salt and mix. Cool and store in an airtight container. Can be used as needed.

Mix chopped onions, grated carrots, green chillies, grated mango (optional), red chilly powder, salt, lemon juice with the mamra and mix . Add congress kadlekai, fine sev and coriander leaves. Add cucumber and chopped tomatoes at the end otherwise the mamra will become soggy. Mix briskly and serve immediately. Enjoy with a hot cup of coffee or tea.

Hey guys, wanted to add one more detail. I came across this article in deccan herald which all of you chaat lovers out there must read.