AV's - VEG. KITCHEN | FOOD & TRAVEL STORIES

KOOTU is a South Indian Lentil & Vegetable Stew - noted for its nutty & complex textures & flavours with the liberal addition of coconut & lentils.  This dish is typically less watery than sambar but more so than dry version of stir-fries. PORICHA KOOTU is made with variety of vegetables and lentils (toor & moong dals), fried - urud dal, black pepper, dry red chilli, cumin & fresh coconut are grinded together.  Other ingredients include - tamarind extract, coconut oil, salt, mustard seeds, Hing & curry leaves.  This dish is served with plain rice. Urud dal, black pepper, cumin, dry red chilli, fresh coconut - fried to golden brown texture then grinded into a smooth paste.  Other ingredients - tamarind juice, salt to taste, hing powder & mustard seeds are seasoned in coconut oil.  Cooked lentils & vegetables are simmered with other ingredients and served hot with plain rice. INGREDIENTS & METHOD 2 cups mixed vegetables of...

RASAM  (also known as "Saaru" in Kannada, "Chaaru" in Telugu is a South Indian soup and has a distinct taste due to its own additional seasoning ingredients and is usually fluid in consistency.   This dish traditionally prepared using Tamarind juice as a base with the addition of tomatoes, pepper, cumin, chilli and other seasonings and spices.   Rasam is consumed with rice and in a traditional South Indian meal , it is preceded by a Sambar rice and is followed by Curd rice.  Mango Rasam  ( ಮಾವಿನಕಾಯಿ ಸಾರು ) Ingredients & Method 3 mangoes, salt & jaggary powder to taste, green chilli to taste, 1-2 tbsp. rasam powder, 1 tbsp. each - cumin & coriander powder, 1/4 tsp. hing powder, 1/2 tsp. each pepper & red chilli powders, 1/2 tsp. mustard seeds, 2 tbsp. ghee, handful of chopped coriander & curry leaves. Pressure cook cut mangoes until tender.  when cool, squeeze mango juice from cooked mangoes.  In a pan, heat ghee, season m...

PANAKA   -  Very refreshing & healthy South Indian drink HONEYDEW MELON PANAKA  ಕರಬೂಸ ಹಣ್ಣಿನ  ಪಾನಕ   INGREDIENTS & METHOD 1 w hole honeydew melon, 1 cup jaggary powder, pinch of salt & pepper powder, 1 tbsp. ginger powder, 1 tbsp. cardamom powder, squeezed lemon juice from 2 small lemons. Cut melon into pieces & grind coarsely.  Place this in a large container, add other ingredients (jaggary powder, salt, pepper, ginger, lemon juice.  Mix well to combine.  Refrigerate for 30 minutes & serve chilled. KOSAMBARI INGREDIENTS & METHOD 1 cup moong dal (washed & soaked for 30mins), 2 small cucumbers (finely chopped), salt & green chilli to taste, 1/4 cup freshly grated coconut, handful of curry & coriander   leaves. SEASONING -  1/2 tsp. hing powder, 1/2 tsp. mustard seeds, 1/2 tsp. oil. ( Heat  oil in a pan, add hing & mustard seeds.  When seeds start to pop up, remove from heat & keep...

VOTTHU SHAVIGE (RICE NOODLES) is a speciality dish from Bangalore and always prepared at my mother's & in-law's place during special occasions and on Sundays.  This is one of my favourite dish where home made rice noodles are prepared both in sweet and savoury versions.  Sharing below my mother's recipe who is a great cook . Sweet version Savoury version   Ingredients & Method for home-made Rice Noodles (ಅಕ್ಕಿ ಶಾವಿಗೆ)      2-3 cups rice flour (1 cup rice flour : 1.5-2 cup water) OR wash & soak raw rice for few hours and grinded into coarse powder form water as needed In a heavy bottom pan- when water starts bubbling, add rice flour slowly, close the lid by leaving some space for the steam to outflow and cook for about 45 minutes - 1 hour on a low flame.  Remove from heat, mix the flour and allow it to cool for few minutes.  Knead the flour without any lumps and  shape ...

Shravana Masa - considered as very auspicious season for HINDUS and devotees worship Lord Shiva, Sri Maha Vishnu & goddess Laxmi during this occasion.   Festivals such as Bheemana Amavasya (worship of Lord Shiva), Shravana Shanivara & Janmashtami (worship of Lord Vishnu), Nagara Panchami (worship of Snakes), Vara Mahalakshmi Vrata (worship of Goddess Lakshmi), Raghavendra Swamy Aaradhana (worship of Sri Raghavendra Swamy) are celebrated during this month.   Shravana Nakshatra - birth star / star sign of Lord Sri Maha Vishnu and as per Ancient Hindu Scriptures, worships, pooja's done in this month give most auspicious results.  Fasting is observed during this month and different varieties of Vegetarian food items are prepared & served during this festive season. CARROT HOLIGE Ingredients & Method FOR DOUGH  - 3/4 cup plain flour, 2 tbsp. roasted fine semolina, water as needed to make soft dough, 2.5 tbsp. oil for dough, additio...

BEETROOT-CARROT PORIYAL PORIYAL - a vegetable dish which is either fried or sauteed. Mashed Potato Poriyal PORIYAL - a "Tamil" name, in Karnataka it's called "PALYA", in Andhra Pradesh it's called "VEPUDU", in Kerala it's called "Mezhukupuratti. Poriyal with cabba ge, potato & cauliflower PORIYAL - is made by shallow frying different kinds of vegetables, greens & spices, then seasoned with hing powder, mustard seeds, chana dal, urud dal, turmeric powder, dry red chilli, curry & coriander leaves, grated coconut. PORIYAL - served as a side dish with any 3 course meal of rice, sambar, rasam & buttermilk / yogurt.  PORIYAL - is also served with chapati & pulkas in many south-indian families. Tonde Kayi | Kovai | Donda Kaya | Kovakka       Cabbage & carrot Poriyal