Wednesday, August 26, 2009
2 cups peeled and skinned avarekai, 1 cup rice flour, ¼ glass chiroti rava, 1 tsp til, 1 tsp jeera, 1 tbsp red chilly powder, salt, baking soda, hing, oil for frying.
Pressure-cook avarekai. Grind it without adding water. Add rice flour, jeera, til, red chily powder, salt, chiroti rava, water and mix it firmly (like chapati atta). Add 3-4 spoons of oil. Shape into round balls and roll it to a small bangle shape and deep fry.
2 cups peeled and skinned avarekai, 2 cups rice flour, 1 tbsp chiroti rava, 1 tbsp maida, 1 tsp roasted til, 1 cup dry grated coconut, ½ glass groundnuts, salt, red chilly flakes, hing.
Mix together like chapati dough the following: rice flour, chiroti rava, 1tbsp hot oil, peeled & skinned avarekai, maida, til, grated dry coconut, red chilies, groundnuts, salt. Shape it like puris and deep fry in hot oil until golden brown.
Avarekai Masala Vade
2 cups peeled and skinned avarekai, ¾ glass chana dal (soaked for 1hour in water), green chillies for taste, coriander leaves, curry leaves, pudina, 1 inch ginger, jeera powder.
Cook avarekai in a pressure cooker. Grind the soaked chana dal coarsely without water along with green chillies, ginger, salt. To this mixture add cooked avarekai, cut coriander, curry leaves pudina, mix with above ingredients add water and mix it. Make a vada shape and deep fry.
4 cups peeled and skinned avarekai, 1 tbsp ghee, 1 tbsp methi seeds, ½ dry coconut grated, 1 tbsp fried gram dal, 1tsp haldi, 1tsp jeera, 1tbsp dhaniya seeds,
1 tbsp khus-khus, 10-15 dry red chilies, 1 bunch paalak leaves, oil, tomatoes 5-6.
Take a pan with a thick bottom, add ghee and roast peeled & skinned avarekai. Now add water to cook the avarekai. When cooked add tomatoes (chopped). For masala, heat oil, add menthe seeds, grated coconut, fried gram dal, haldi, jeera, dhaniya seeds, khus-khus and red chilies. Roast well. Grind the above ingredients into a paste. Add this paste to the cooked avarekai, add paalak and salt, allow it to boil.
4 cups of peeled and skinned avarekai, 1 fresh coconut, 1 tbsp jeera, 1 tbsp dhaniya powder, 1 tbsp khus-khus, 1 tbsp raw rice, sambar powder, tomatoes 4-5.
Pressure-cook peeled and skinned avarekai with tomatoes. For masala grind into a paste the following: Grated coconut, jeera, dhaniya powder, khus-khus, raw rice and sambar powder. Add this paste to the cooked avarekai, add salt (rock). Season with mustard, hing, curry leaves.