Tag: poha

Avalakki – Genasina upkari/ Seasoned Poha with Sweet potato and chana curry:

September 5, 2020

Bajil/ Avalakki is a default name for seasoned paper thin poha either with added chopped onion or plain. It is a speciality of our native, Mangalore .

When it is combined with Chana curry, which is known as Kadle- Bajil. It is very nutritious ,protein rich combo breakfast option and truly  filling to our tummy as well. Here I have used my home-grown Sweet potato with soaked black chana or Bengal gram. It is two very  easy dishes combined together to make a pair. It is a no onion dish and appropriate breakfast option for any day either feast / Vrat .

Even though many people would have tasted Avalakki oggarane in any of our temples. This particular dish is almost extinct in today’s world. Hence wanted to share it with you all.

At first, we would see, how to prepare Kadle/Chana curry: Addition of Sweet potato is an optional. 

It is a semi solid ,simple, little sweet as well as spicy seasoned dish.

Ingredients:

Black Chana – ½  cup

Sweet potato – 1 or 2 (optional) 

Salt

Jaggery (optional)

Red chilli powder – 1 tsp

Coconut oil – 1 tablespoon

Mustard – 1 tsp

Urad dal – 1 tsp

Hing – ¼ tsp

Red chilli – 1 or 2

Curry leaves – 1 spring

Coconut – (grated)

Method:

-Soak Chana , on previous night.

-Cook chana with little water and salt in a cooker. Dice Sweet potato with outer skin intact.

-When Chana is done, add sweet potato pieces and cook that as well.

-Prepare seasoning, heat oil, splutter mustard, add urad dal, red chilli, when dal becomes red, add curry leaves.

-Now add cooked chana and sweet potato and mash a little, to give a texture.

-Add jaggery, red chilli powder, adjust salt and Boil. when it becomes little thick, add grated fresh coconut, and switch off the gas. Serve with Seasoned Poha/ Avalakki Oggarane.

Now We would how to prepare Seasoned Poha/ Avalakki Oggarane:

Ingredients:

Fresh grated coconut – 1 cup

Salt

Rasam powder OR Roasted coriander, cumin, red chilli, little hing.

Little tamarind

Jaggery – ½ tsp

Paper thin poha – as needed

For seasoning:

Mustard – 1 tsp

Urad dal – ½ tsp

Red chilli -1

Curry leaves – 1 spring

Method:

-At first, dry grind coconut, Rasam powder or roasted masala , jaggery, tamarind ,salt.

-To this mixture, add seasoning mix nicely by hand.

-Add required amount of poha and mix nicely by using your hand and serve with Chana and Sweet potato curry.

-Relish the Age-old filling breakfast with your near and dear ones.

Chibud Harshale/ Mash melon Rasayana:

March 26, 2020

Chibud is a variety of Melon which is oblong and larger in size, normally found in various parts of India. Known by many names like chibbada, Chiber, Mash melon, Cucumis melo.

It belongs to the melon family; outer skin is like coloured cucumber and taste is bland and fleshy. Normally used in a raw uncooked form by making juice, lassi, salad or coconut milk or plain milk laden Rasayana as well as Poha added Rasayana. which is a snack by itself and considered as a Vrat/ fasting Food.

Just few days back, when I was returning from Karkal, found this fruit after a long time and picked up and relished with family by making Poha added Chilled Rasayana in this summer Heat.

If you want to try this recipe, you can use over ripe musk melons or Banana and proceed.

Ingredients:

Chibud melon – 1

Grated jaggery – as required

Coconut milk / plain milk – 1 to 2 cups

Cardamom powder – 1 tsp

Poha – little

Method:

-Chop Chibud melon into small chunks by removing outer skin as well as centre core.

-Mix in jaggery powder, cardamom powder and mix nicely.

-After mixing jaggery, it melts a little. If you are serving it chilled, refrigerate it.

-While serving, mix in coconut milk or plain milk according to your choice.

-Add little poha and serve as a cool snack.

Avalakkki/Poha Chiwda:

October 16, 2017

Chiwda or Chivda is an integral part of Diwali festival. It is nothing but savoury rice flakes or Poha. This is not the usual deep fried one. It is a melt in the mouth kind, is very low in calories and is a light snack. My mom used to make this with Nylon Poha or super thin Poha.

Chiwda main

This is how my mom used to make it-

Ingredients:

Nylon Poha /Paper thin poha – 500 Grams

Tamarind powder or Amchur powder – 2 tsp.

Salt – to taste

Sugar powder – to sprinkle.

Seasoning:

Oil – 4 tbl sp

Peanuts – 4 tbl sp

Mustard- 2 tbl sp

Cumin- 1 tbl sp

Hing – 1 tsp

Curry leaves – 7 -8 springs

White sesame seeds – 2 tbl sps

Turmeric powder – 2 tsp

Green chillies – 3 -4 Chopped

Dry Coconut bits –  3 tbl sp

Coriander leaves – 3 tbl sp

Method:

-In the morning keep beaten rice /Poha under the sun by spreading on a thin clean cloth.

chiwda 1

-If you want you can cover this Poha by using another thin cloth to avoid dust accumulation while drying.

-Keep this for two to three hours or until it becomes crunchy.

– When it is ready, remove from outside and keeps everything ready for seasoning.

chiwda 2

– Chop green chillies, curry leaves, coriander leaves.

– Slice coconut and make bite size pieces.

-Make sugar powder and keep aside.

-Now take one big kadai, put oil. When it is hot add peanuts.

chiwda 3

-When it is half done, add mustard. After it splutters go on adding Cumin, hing, curry leaves and green chillies one by one.

-When curry leaves become crisp add coconut bits and fry a little.

-Lastly add chopped coriander leaves and fry nicely until coconut bits becomes brown.

-Now add all the powders- turmeric, salt, tamarind and sugar.

-Switch off the gas, add sun dried Poha and mix thoroughly until it holds all the masalas.

chiwda 4

– Don’t put lot of pressure while mixing, if you do so, crunchy Poha will break and will not hold the shape.

-After mixing, cool and store this in an airtight container. This stays good for one month or more.

Enjoy this with evening tea.

NOTE: If you don’t have access to sunlight, you can roast this in kadai after doing seasoning. Keep it for some time in a low fire and make Poha crispy or use microwave for roasting before seasoning.

Beaten rice/Poha laddu:

August 12, 2017

Wish you all my lovely readers a very happy Krishna janmashtami. As beaten rice is one of the favourite things of lord Krishna. Beaten rice is also known as poha in Hindi and Avalakki in Kannada.

This ladoo is one of my twin daughter’s favourite things in this whole wide world. I learnt this addictive crunchy ladoo recipe from my sister’s Mother-In-Law. Now let’s get started with the recipe.

pic main

Ingredients:

Whole wheat flour-1 cup

Chickpea flour/Besan -1 cup

Thick beaten rice – 2 cups (thicker variety, which is used for deep frying in savoury making)

Sugar- 2 ½ cup

Clarified butter (ghee) – ½ to ¾ cup (as required)

Dry fruits – 1 cup (We like chopped almond and cashew)

Cardamom powder – 1tsp

Method:

1.       Dry roast wheat flour and chickpea flour separately in a thick bottomed vessel and keep small flame in a gas stove, so that flour will not get burnt and fry uniformly.

2.       Fry dry fruits with little ghee and keep aside.

3.       Deep fry beaten rice and put it in a tissue.

collage 1

4.       Take all these things (roasted flour, dry fruits, fried beaten rice, and cardamom powder) in a large bowl, to this add powdered sugar and mix everything nicely.

5.       To the above mixture add melted little hot clarified butter or ghee and mix it with clean hand.

collage 2

6.       Once you can make ladoo stop adding clarified butter and continue making ladoo.

pic 7

7. After it cools down, store this in a clean, dry airtight container and enjoy whenever you feel like.