Adige Mane

AVALAKKI VOGGARANE Beaten rice which is known by different names in India is known as avalakki in Kannada. It is also popular in Nepal and Bangladesh and is normally used to prepare snacks. These flakes of rice swell when added to any liquid like water or milk. The thicknesses of the flakes vary between almost translucently thin to nearly four times than a normal rice grain. Ingredients: Beaten rice (ದಪ್ಪ ಅವಲಕ್ಕಿ) – 3 ½  cups, Green chillies – 2, Onions – 2, Sugar – 1 spoon, Peanuts – 2 spoons, Black gram dal (ಉದ್ದಿನ  ಬೇಳೆ) – 1 spoon, Curry leaves – 8 to 10 leaves, Turmeric powder – ½ spoon, Oil – 5 spoons, Lemon juice – 2 spoons, Salt as per taste. Preparation Method: Soak avalakki in salt water (add just a spoon of salt and water just to cover the avalakki) for 5 mins. Drain all water and keep aside.   Heat oil in a pan and splutter mustard seeds.   Add dal, curry leaves, peanuts and fry for few seconds.   Add green chillies

BHINDI MASALA I had seen this recipe on a TV show. The host always shows easy and desi food. I just made a little change in the recipe by adding onions and tomatoes. This was because the quantity of the bhindi was less so just to increase the volume I thought of adding onions and tomatoes. The spices involved are SOUTH INDIAN and hence this dish can also be served with rice. Ingredients: Ladies fingers (ಬೆಂಡೆಕಾಯಿ) – 2 bowls, Tomato – 3 medium sized, Onions – 2 big sized, Coconut grated – 4 to 5 big spoons, Green chillies – 5, Methi seeds (ಮೆಂತ್ಯ)  – ¼ spoon, Cumin seeds (Jeera, ಜೀರಿಗೆ) – 1 spoon, Sesame seeds (ಎಳ್ಳು) – 3 spoons, Turmeric powder – ½ spoon, Tamarind extract – 4 spoons, Jaggery – 1 spoon, Oil – 4 spoons, Mustard seeds (ಸಾಸಿವೆ) – ½ spoon, Salt as per taste.   Preparation Method: Dry roast methi, jeera and sesame seeds separately.   Grind coconut with green chillies and roasted spices into a fine paste.   Hea