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 .


Schezwan fried rice

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I love Schezwan fried rice, I always make the sauce and stock it. Only the veggie varies in the fried rice. It’s very simply and yummy recipe. I always make Gobi Manchurian with the fried rice the combo is yummy. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: 1 hour
Cooking Time: 15 minutes
makes:   Serves 2 or 3

What you will need

For the Shcezwan sauce

20 red dried chillies (soaked in warm water for half an hour or to one hour)

Garlic pods 6 (if the garlic pods are big like the US one or if it’s small add ore according to your taste)

Salt ¼ tsp

Vegetable oil 2 tsp

For the fried rice

3/4th cup of cooked basmati or jeerasambar rice

¼ cup red, green, yellow chopped capsicum and mushroom

1 tsp soy sauce

½ tsp salt

1 tsp pepper

1 tbsp chopped spring onion

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How to make

First take the soaked red chills, garlic and salt in the blender, blend it into smooth paste. In a pan add the oil and the paste and sauté it for 2 minutes, then add the veggies sauté it for few more minute or until the veggies are done. Then add the soy sauce and salt and mix well, and then add the cooked rice and pepper and mix well, then off the stove and add the spring onions and serve it hot.

photo 3


You can use carrots, beans, cabbage etc, I wanted to do it only the mixed capsicum and mushroom.

The sauce measurement for one time and for that rice measurement.

You can increase the quantity and make more sauce and store it.

Veg Biryani

Ingridents needed

Basmathi/jeera sambar rice – 2 cups
Cooking oil – 1 table spoon
Salt to taste
Mixed vegetables – like peas,beans,carrot etc…
Onions – 2 medium sized
Garlic – 4 to 6 pods
Ginger – 1 inch
Coconut – half of the coconut grated, for extracting the coconut milk.
Garam masala – powder as well as whole garam masala
Mint leaves – 1 bunch
Coriander leaves – 1 bunch
Tomato – 1 chopped

How to prepare ? There are three steps im making the biryani.

1st is making the masala/paste.
2nd is making the coconut milk.
Mixing all the ingredients step by step.
1st step of making the masala/paste. Take Onions – 1 1/2 chopped,Garlic – 4 to 6 pods, Ginger – 1 inch,Mint leaves – 1 bunch,Coriander leaves – 1 bunch and blen them all together in the blender till it becomes a smooth paste.

2nd step of making the coconut milk. Take the grated coconut and put it the blender take out the coconut milk by straining the residue and taking only the milk.

3rd and the final step. 1st place the cooker on the stove add oil , once the oil i s little hot add the whole garam masala , then add the chopped onions fry till transparent ,then add the chopped vegges and a pinch of salt, then add the paste and fry for 10 minutes the add the coconut milk, measuring using the cup which was used for measuring the rice , add the extracted milk of 4 cups if the milk is not sufficient can add water. Once the coconut milk starts boiling add the rice, tomato, garam masala powder and salt and close the cooker and put off the stove after 2 whistles. Open the cooker lid after half an hour and the yummy veg biryani is ready to serve hot.


Important note:I have used some pictures from the internet to complement my writings, which I do not claim to be my copyright. For any objections kindly notify at bginvincible@gmail.com.

P S: For the future posts will be using my own pictures.

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