CWS Event - Cooking with Seeds - Avarekaalu/Hyacinth Bean

I am excited to announce my first event as a guest host! I am hosting the CWS (Cooking with Seeds) event for the month of March '14. This event, or should I call it tradition, was started by Priya Suresh of Priya's Versatile Recipes and anyone who looks for recipes online knows this website only too well. As the name suggests she has the most versatile spread of delectables on her blog!

The seed I choose for the event is the "Avarekalu". Also known as the Hyacinth Bean, it is one of the tastiest seeds and can be incorporated into a variety of everyday recipes. The seeds can be used as is or the skin can be removed to use the soft flesh parts inside. The most common recipes include Sambhar, Upma, Pongal, Curry, Masala. All we need to do is cook using the seed and our imagination and link your entry to this post.

                                                    (Thanks to Priya Suresh for the logo)

The event rules are as follows…

• The event runs from 1 to 31 March 2014. 

• You can cook anything from. It can be a starter, main dish, side dish, dessert or any other recipes.

• Bloggers, please link your recipes using the linky tool below.

• Recipe must be linked to this page and CWS event announcement which is mandatory.

• Usage of logo is appreciated for all entries as it would help spread the word. 

• I would request linking Vegetarian recipes only since my blog is strictly vegetarian.

• You can submit as many recipes as you wish.

• Archived recipes can also be submitted when updated with the event details.

• Not mandatory, but will be highly appreciated if you can like us on Facebook for updates and recipes.

• Non bloggers can send in their recipes to my email siriroop@gmail.com with following details: your name, recipe name and details.                       

An InLinkz Link-up

Jihva for Ingredients (JFI) - Toor dal

This was like the simplest event I could take part in. Which humble south Indian would not use toor dal in everyday life to make that humble yet scintillating rasam or sambar. But I remembered an earlier post about a gori kayi (cluster beans) curry that I had in north Karnataka style and felt it was the recipe that I would submit. You can view the recipe post here

Puri Pal (Puris in milk)

I came across WYF-Dessert/Sweet on SnackORama so decided that this would be my contribution to it.

Diwali Day 3
This is another favourite of mine. Sigh I love all sweets! This particular dish is also a favourite with my grandma. She loves it when my mom makes this at home. I dedicate this post to my grandma who we all fondly call Manni.

What you need to make Puri Pal
For the dough

• Maida - 1 cup
• Wheat flour - 1 cup
• Ghee/Butter - 2 tbsp
• Water - 1 cup

For the sweet gravy

• Milk - 6 cups
• Sugar - 1-2 cups depending on how sweet you want it, can add as you progress with dish
• Cardamom - 2
• Saffron - 4-5 strands
• Cashewnuts - 10
• Raisins - 10

Preparation to make Puri

• Mix the maida and the wheat flour together in a bowl.
• Add the ghee/butter to this (a little at a time) and knead well.
• Add water if required, and little by little, we dont want a flood in the bowl.
• At the end of the process you must have well kneaded dough ball (non sticky). Keep aside for ten minutes

Method to make Puri
There are two ways of doing this :

First (Shankarpoli)

• Flatten the dough till its a thin base. You could do this with hand (like you do pizza base, I did this for lack of a rolling pin) or with a rolling pin.
• Use a pizza cutter to cut this thin base into 1/2'*1/2' pieces.
• Get the pieces put and layout on a tray.
• Heat some oil in a heavy bottomed vessel.
• Deep fry the pieces till its golden brown. Do not make it too brown or crisp.
• Remove when fried and put it in the tray layered with the tissue paper.

Second

• Make regular palm sized puris
• When cool tear the puris into small pieces and keep aside.
• Heat some oil in a heavy bottomed vessel.
• Deep fry the puris till its golden brown. Do not make it too brown or crisp.
• Remove when fried and put it in the tray layered with the tissue paper.

Method to make Puri Pal

• Heat the milk in a heavy bottomed vessel.
• This is one of those "patience" dishes.
• You need to allow the milk to boil on simmer till it condenses to 3/4 its quantity and starts thickening.
• Add required amount of sugar to it.
• Add the puri pieces to this milk and allow it to boil for some time till the puris soften (you should be able to break the piece with least effort).
• Add the cardamom, saffron, cashewnuts and raisins and get it to a final boil.

My fundas

• In case the milk does not thicken add a handful of Rava (Semolina / cream of wheat).

Kadlekayi Mithai (Groundnut Sweet)

Kadlekayi Mithai always reminds me of Gokulashtami at home. The smells in my mom's kitchen are fantabulous in those days. Many kinds of sweets and savouries are made to keep as Prasad for Lord Krishna. As kids we used to eye the Prasad plate greedily and hungrily, till my dad finished his elaborate Puja in the evening, making underhand deals about who was going to eat what out of the plate (even though there was much more in the huge boxes). Gokulashtami was always fun and tested our creativity in terms of decorating the Mandap where Krishna Idols would be placed. We have a huge age old Mandap at home and it used to be like a comedy trying to tie fruits and decorating it with flowers. Lot of family time and a lot of teasing, laughter and ofcourse huffs. I am getting nostalgic and before I start dreaming let me give you the recipe to the Mithai.

What you need to make Kadlekayi Mithai

• Kadlekayi (Groundnuts) - 1 cup
• Jaggery - 1 cup
• Dry coconut - 1/2 cup
• Water - 1/2 cup
• Elaichi (Cardamom) - 1/2 tsp

(Please use the same measure, when I say cup, for all the ingredients)

Preparation for making Kadlekayi Mithai

• Dry roast the groundnuts in a heavy bottomed vessel till a little browner.
• Spread it out on a large plate to cool down.
• Once cool, run a roller pin lightly over the groundnuts to separate the skin from the nut and also to slice the nut in half. Alternatively you could just mash them very lightly in your hands.
• Grease a plate with ghee and keep aside.

Method to make Kadlekayi Mithai

• Put water in a heavy bottomed vessel and add the jaggery to it. Keep the flame at medium low.
• Allow the jaggery to dissolve in the water.
• As it boils it reaches the consistency of a syrup (chocolate syrup).
• The way to check if its done is to take a small drop of the syrup and drop it into a cup filled with water. If the syrup doesnt spread and sticks then its done! Further, you should be able to scoop the syrup from the water as a lump.

• Once the right consistency is reached add the dry coconut and groundnuts to it.
• Allow it to boil together on a lower flame for some time.
• You know its done when the syrup becomes frothy.
• Pour the contents into the greased plate and spread it quickly before it thickens.
• After around two minutes of thickening run a knife through it to cut into squares.
• Keep it to cool.
• Once it cools you can just get the pieces of kadlekayi mithai out of the plate (use a little reverse plate banging against a spread out paper)