Avarekalu upittu/ field beans upma

Avarekalu upittu/ field beans upma

I was not aware of what went in this dish or any other avarekalu recipe,though had tasted it several times at a friend's place. At mom's place the only dish I tasted was avarekalu usali or gugri.
 I got to know  exactly what went in avarekalu/ field beans dishes, only after marriage at my in-laws place , I  thank my sis- in-law and co- sister from whom I learnt this recipe.
This is the second recipe of avarekalu, after avarekalu nipattu on my blog.
 The beans have to be flavourful . So wait for right avarekalu season to buy the beans(when the weather is misty). Else the dish with avarekalu will be tasteless.

Here goes the recipe. This recipe serves 2
Ingredients:
Upma rava/sooji- 1 cup
boiled field beans/ avarekalu- 3/4th cup

For tampering:

Oil- little more than 1/4 th cup
Mustard seeds- 1/2  tsp
channa dal- 1 tsp
urad dal- 1 tsp
Pepper corns-  a few
jeera- 1 tsp
curry leaves - 1 spring
green chillies- 3 nos finely chopped(add more acc to taste)
water - 2 1/2 cups( I added 1/4 th cup more as I like my upma little clumpy)
Coriander leaves chopped- 1 tbsp
fresh grated coconut- 2 tbsp
salt - to taste

Procedure:
Pound the pepper corns and jeera using a mortar and pestle into a coarse powder and set aside.
Heat a wok and roast the sooji until its warm . Set aside.
In the same wok heat oil and once hot add oil , add mustard seeds and once it crackles , add urad and channa dal, once the dal turns golden brown add pepper and jeera powder, green chilliea and curry leaves. Now slowly add water and keep the flame to medium high. Add salt , coriander leaves, grated coconut and the boiled field beans. Bring it to a boil . Once the water starts boiling simmer the flame to low and slowly add the roasted sooji strirring continously , taking care not to form lumps. Keep mixing until the upma starts leaving the sides of the pan and the sooji is well cooked. Switch off the flame and cover it for 5 mins. Serve hot with chutney pudi or hurigadale pudi.

Masala buns (Iyengar bakery style)

Masala buns or Khara buns(Iyangar bakery style)

This recipe is special to me now ,as it was rated to be 'very nice' by my hubby, who is not much interested in baked foods or bakery products, including home baked ones.His likes and comments matter to me a lot. And whats more ,I baked this on his demand.
My bread crust use to turn hard off late, in spite of using good brand yeast and was demotivated to bake yeasted stuff. And now I have my new gadgets oven thermometer (my otg is not behaving well these days:( ,guess the culprits are the coils) and instant read thermometer to measure the oven and bread temperatures, for accuracy. And was happy with the result. Soft and fluffy buns were divine to savour. And the house smelled wonderful.
Also packed this as a snack for my little girl the next day..

Here goes the recipe.This recipe yields around 7 medium size buns.

Ingredients:
APF/ maida- 1 cup
whole wheat flour- 1/2 cup
instant yeast- 1 1/2 tsp
milk - 1/4 th cup
water - 1/4 th
Sugar - 2 tbsp
Olive oil- 2 tbsp + 1 tsp for seasoning
jeera- 1/4 th tsp
green chillies- 2 to 3 acc to taste( finely chopped)
Salt- 1 tsp( the buns tasted little salty so can be reduced to 3/4 th tsp)
onions- 3/4th cup (finely chopped)
Coriander leaves- 1 tbsp( chopped)
melted butter for brushing the top of buns.

Procedure:
Heat a tsp of oil ,once hot add jeera, green chillies and onions. Saute until onions turn translucent. Switch of the flame and let the mixture cool to room temperature.
Warm the milk and water together ,add yeast and sugar mix it .Add olive oil and salt. Mix well. Slowly add the flour little by little and mix well. Knead the dough on a clean kitchen counter until smooth and elastic, for about 8 to 10 mins. Now take the onion mixture . Stretch the dough place the mixture on it and start kneading it until it is well incorporated. Dough becomes wet at this stage . Add little flour , I added about a tbsp more flour).
Grease a wide bowl and place the dough in it.Lightly  coat it with oil . Cover and keep it in warm place until double. It took 1 hr for the first rise

After  the first rise punch the dough and divide it into 12 equal parts. Grease and line a baking tray. Shape the dough into a smooth ball and place them in greased tray leaving some space in between.

Keep it in warm place for the second rise.It again took 1 hr.

Towards the end of final rise preheat the oven at 190 degree centigrade.  Brush the top of the buns with melted butter at room temp or room temp milk.Bake in the preheated oven for 20 to 30 mins or until the crust turns golden brown and bottom sounds hollow when tapped.
Remove from the oven and brush it with melted butter for soft crust. Cool completely on wire rack and store in air tight container or serve warm buns with evening cuppa.

Note:
 Use good brand instant yeast for best results.Refer the blog cakes and more! By suma rowjee . The link is here Yeast basics.