Hithakida Avarekal Palav

Hithakida avarekal (de-skinned beans) palav is one of my favourite dishes, the avarekal/ Flat beans/Hyacinth beans/Indian lilva beans in English, Mochakottai in Tamil, and Surti papdi in Hindi. These are seasonal beans it’s produced during winter, maybe from Nov to Feb. When I was in Bangalore in FEB my mom made this especially for me, it was the yummiest I must say. Here in the US we get the avarekalu but it’s not de-skinned, maybe we can soak the beans for few hours and the de-skin it, but that’s a long process sigh. This is a very simple recipe if at all, you have the de-skinned beans ready to use. So let’s get to the recipe.

Basic Information:
Preparation Time: 30 minutes.
Idle Time: 4 hours
Cooking Time: 30 minutes
serves:  2 to 3 people

What you will need

2 cups Jeera samba rice or basmati rice
3 +3/4th cup of water
1 small Onion finely chopped
½ tsp turmeric
1 cup hithakida avarekalu (de-skinned beans)
1tsp dhaniaya powder (Coriander powder)
1 tsp Garam masala
1 tsp chilly powder
1 cup of mixed greens (coriander,pudina/mint and meethi/fenugreek)
1 tbsp of mixed whole garam masala (2 bay leaves,2 eliche, 4 cloves, 1 star anise, 1 inch cinnamon, little stone flower, shah jeera (black cumin))
2 tsp salt
1 tsp lemon
1 Tbsp oil

To grind
1 small onion
2 ripe tomatoes
5 to 6 cloves of garlic
1 inch ginger
¼ tsp sauf (aniseed)


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How to make

First wash and soak the rice for at least half-an hour, then grind the to grind ingredients and keep it aside.
In a heated pan add oil, once the oil is hot add the onion and turmeric, let it cook until translucent, the add the whole garam masala, sauté for a minute, then add the mixed leaves/greens and sauté again for a minute, then add the beans and salt then sauté for 10 minutes, then add garam masala, chilly powder and dhania powder and mix well let it cook for few more minutes, the add the ground paste and water mix well, bring it to boil.
When its boiling add the rice, lemon juice and close the lid, cook for 20 minutes or until done on medium heat. Once it’s done serve it with raitha or any other dish. It’s a one pot meal you can just have it without any ac-compliments.
If you don’t get de-skinned beans, just add skinned beans, I haven’t made the palav using the sinned beans, so I don’t know how the taste will be.
Instead adding oil for sauteing you can add gee or mix of both oil and gee. The taste will be better. I try to make it vegan so I don’t add gee .


Orange Vegan cake


Finally I am posting, there are soooo many recipes that I need to post, so after a break I thought I will post something sweet , so obviously I decided that I will post a cake , that too vegan which I am fan off. Also I got my Kitchen  Aid oh my god I was so excited to receive it and it was a surprise gift by DH sigh, it was just like that surprise gift, I was on the moon the day it got delivered sigh, since then there no looking back I have  baked more than ever sigh.

Ok coming to this recipe, orange vegan cake, it’s the most simple, moist and yummy cake I have ever made, it’s so easy to make and can be used as base for frosting en al…. so let’s start baking.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   7 “ CAKE

What you will need


1 cup APF

3/4th tsp Baking powder

¼th tsp baking soda

1/4th tsp Salt

1 tbsp Orange rind


½ cup oil (vegetable, canola or any veg oil)

1 tsp Apple cider vinegar

1 tsp vanilla essence

3/4th cup + 2tbsp Organge Juice

1/3rd cup sugar

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How to make

First mix the dry ingredients and keep it aside, then mix the wet ingredients let the sugar dissolve completely. Then mix both wet and dry together , mix it for 2 minutes, then pour in greased tin and bake it for 30 to 35 minutes or until done at 180 D or 360 F, then it’s ready to serve just like that or with some frosting.



Don’t rest the batter for long, bake it immediately.

You can add butter if you wish to, since I wanted it to be vegan, I added oil.

(PS:my pictures are bad so please bear with me until I learn photography)