May 25, 2016

Avrekayi upkari - Long beans sabzi recipe - Valasange sukke

Avrekayi upkari recipe - Long bean is a seasonal vegetable and is available during few months. Long beans are known as avrekayi in kannada and valasange in konkani in western Karnataka. In eastern part of Karnatka (Bangalore, Mysore, Tumkur etc.) lilva beans are also called as avrekayi which is used to prepare hichikida avrekayi palya.

So to clear your confusion about the variety of beans I have used to make this upkari, I have posted the picture of long beans used by me in step by step pictures below. When the long beans are tender they become soft after cooking. Once the seeds inside become solid, it is not advisable to use such beans for upkari as it will not be soft after cooking. The seeds inside  is known as black eyed beans in english, avrekalu in kannada, alsande in konkani and lobia in hindi.

The upkari of long beans is usually served as a side dish. The upkari is very tasty, nutritious and contains ample amount of soluble fiber. This uplkari is very easy to prepare with few ingredients. The freshly grated coconut used for the preparation of upkari enhances the taste. Here is how to make long beans upkari with step by step pictures.

Some other upkari and sabzi recipes in this space


Avrekayi Upkari Recipe - Valasange Sukke Recipe

Avrekayi upkari is a South Karnataka style sabzi prepared with long beans and coconut. This is served as a side dish to roti, chapathi and rice with curry.

Prep time : 
Cook time : 
Total time : 
Recipe type : Side Dish
Cuisine : Karnataka
Yield : Serves 4
Author :Vidya Chandrahas
Ingredients 
  • 500 grams or 1 bunch long beans / avrekayi
  • 2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 cup grated fresh coconut
  • Salt to taste

For the tempering
  • 2 tbsp oil or as required
  • 5 -6 broken dry red chillies
  • 1 sprig curry leaves
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds / jeera
  • 1/4 tsp asafoetida / hing

Method
  1. Pinch off the tip of the long beans. Then wash them thoroughly and pat to dry.
  2. Chop the beans into small pieces with the help of a sharp knife and set aside.
  3. Heat oil in a pan on medium heat. Add the mustard seeds to it. 
  4. When the mustard seeds splutter, add the other ingredients mentioned under " for the tempering".
  5. When the tempering starts crackling, add the chopped long beans and stir for 2 minutes.
  6. Add the chilli powder, turmeric powder  and salt. Saute until all the ingredients combine well.
  7. Add 1½ - 2 cups of water and cook covered on medium flame until the long beans are soft. Then open the lid and stir till the water dries up.
  8. Add the grated fresh coconut and stir to combine.
  9. Remove from the flame and serve hot as a side dish.

Avrekayi upkari - step by step pictures

1.  Pinch off the tip of the long beans and wash them thoroughly. Pat to dry with a kitchen towel.
2.  Chop the long beans with a sharp knife and set aside. 
3.  Heat oil in a pan. Add the mustard seeds and allow to splutter. Add the other ingredients mentioned under " for the tempering".

4.  When the tempering starts crackling, add the chopped long beans and saute for 2 minutes on medium flame.
5.  Add the turmeric powder, chilli powder and salt. 
6.  Saute until all the ingredients combine well. 
7.  Pour 1½ - 2 cups of water and mix. Cook covered on medium flame until long beans are soft.
8.  Open the lid and stir till the water dries up.
9.  Add the grated fresh coconut and mix well.
10.  Serve avrekayi upkari hot as a side dish.

May 15, 2016

Kesar kulfi recipe - Saffron kulfi

Kesar kulfi is really a delicious, soft and cool dessert one can have during summer. Kesar is known as saffron in English. Saffron can be added  to get light yellow colour and a unique adorable flavour to the dish. It gives extra flavour in combination with cardamom powder. Learn how to make kulfi at home with milk powder, milk, saffron, sugar and cardamom powder. Also check out mango kulfi recipe which I had posted earlier. These kulfis are not only delicious but also melt in mouth. Here is kesar kulfi recipe with step by step pictures.


Kesar Kulfi Recipe   

Prep time : 
Cook time : 
Total time : 
Recipe type : Dessert
Cuisine : Indian
Yield : 6 Kulfis
Author :Vidya Chandrahas

Ingredients 
  • 1¾  litre milk
  • 4 tbsp milk powder
  • A generous pinch of saffron / kesar
  • 1/2 cup sugar
  • 1/2 tsp cardamom  powder

Method
  1. Dissolve the milk powder in 1/4 cup of warm milk and set aside.
  2. Soak the saffron strands in 4 -5 tbsp of warm milk and set aside for 5 minutes.
  3. Pour the remaining milk in a deep pan and bring it to boil.
  4. Further, boil the milk stirring occasionally and reduce it to half. When the milk become thick, add the sugar and mix well.
  5. Allow the sugar to dissolve completely.  It may take 3 - 4 minutes.
  6. Then add the milk powder paste and bring it to boil stirring continuously. 
  7. When the milk boils and turn into thick paste, switch off the flame.
  8. Allow the milk paste to become cool. When it cools, add the saffron milk paste and cardamom powder. Mix well
  9. Now kulfi milk paste is ready to pour in the mould.
  10. Take the kulfi moulds and pour the above prepared milk paste.
  11. Cover the moulds with lid and keep them in the deep freezer for 4 - 5 hours or till the kulfis set nicely.
  12. While serving, insert a knife from the edges and separate the kulfis from the moulds. Eat and enjoy.

Kesar kulfi - step by step pictures

1.  Soak the saffron strands in 4-5 tbsp of milk and set aside for 5 minutes. Squeeze the saffrons nicely with your finger tips. Keep it aside. 

2.  Put the milk powder in a bowl and pour 1/4 cup of warm milk on it. Make a thick paste and set aside.

3.  Pour the milk in a large pan and bring it to boil. Further, boil it on high flame till the milk reduce to half and become thick.

4.  Once the milk become thick, add the above prepared milk powder paste and boil stirring continuously. Avoid any lumps. Bring it to boil and switch off the flame. Allow it to cool.

5.  Add the above prepared saffron milk and cardamom powder. Mix well.
6.  Pour the above prepared kulfi mixture into the kulfi moulds. Cover the moulds with lid and keep it in deep freezer till they set nicely. It may take 4 - 5 hours. 
7.  While serving, insert a sharp knife in the mould and separate the kulfis from edges. Transfer the kesar kulfis on a plate. Eat and enjoy.
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