Tuesday, September 28, 2010

POTATO POHA ( POTAOTO AWALAKKI )

Avalakki is known as poha in Hindi. It is called in so many names in different parts of India. Aval, Avalam, Avalakki , Poha, beaten/flatten rice etc. We Kannadigas call this as avalakki and many sweet/savoury dishes are prepared using Avalakki. Avalakki is used on festival and feast days too. We can prepare payasam, pancha kajjaya unde are some sweet dishes and avalakki uppitu/upma, avalakki bisibele bath, palav are some spicy dishes. It can be fried in oil and mixed with mixture.
This is my one of the old post and now I am just adding some pics and would like to tell you how and where did I first had this food. It is one of the sweet memory. The memory goes back to 1989. I was due for the delivery of my second boy Rishikant. I was hospitalized for some reason and was in Al- Wasl Hospital in Dubai. I met a friend Latha who too was expecting her first kid and me a chatter box, I started to talk to her and we became very good friends. She delivered a baby boy and discharged went home. She is a gujarati girl and very sweet to me. I too had a baby boy and went home after 10 days since I had a cesarean I had to stay in the hospital for 10 days. But we kept in touch by talking on the phone. (Phone call used to be free those days with in the Emirate). In the later days I met her at the  temple and Latha and her hubby took us to their house. She prepared this "Potato Poha" within a short duration and it was yummy. Being Gujarati she had added potatoes instead of coconut. It was too good. I liked the dish and I have prepared this Potato Poha many times after that.
Recently we had been to Goregaon.to visit my son and his wife. We had a fantastic trip around Haridwar, Hrushikesh and Mussori on one side and Jaipur on the other side. One must visit these places in life time. Coming back food we had Aloo Poha most of the time we spent around there. Potato is the only vegetable we get in most of the time and it helps to keep our body warm during the cold winter days. So potato has become one of the must used vegetable in that places.
Lets see the benefits of eating " Potato in our " diet.
Potatoes are a very popular food source. Potatoes have good antioxidant, vitamin B6 and a good source of potassium, copper, vitamin C manganese, phosphorus and dietary fiber. Potatoes helps to improve digestion, reduce cholesterol leves, boost heart health, manage diabetes and strengthen our immune system. They also help to protect the skin, increase the blood circulation, reduce blood pressure, maintain fluid balance and boost eye health.
 DO REMEMBER : Do not eat sprout potatoes because potato sprouting leads to the conversion of starch into sugar. Most of the nutrients in potato are just beneath its skin. One must consume potato with its skin or you might eat only carbohydrates.
I have used thick variety of beaten rice/flatten rice/poha, potatoes, fresh coconut and little spices with green chilly. It will be one of the good breakfast or snack dish and every one will surely love it because it has potato in it. (I love potatoes).

Things Needed :

To Cook : 
Thick Poha:2 Cups
Potato : 2 ( Medium sized)
To add : 
Ginger : a small piece
Coriander leaves : 3 to 4 sticks
Lemon extract : 1 Teaspoon
Salt : to taste
water : 1/2  cup
Coconut : 2 to 3 Tablespoons.( fresh grated )
Turmeric powder : A pinch
Ghee : 1 Tablespoon To Season : 
Oil : 2 to 3 Tablespoons
Mustard seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon

Green chilly : 2

Method :

1. Clean Poha and wash it nicely. Drain all the water from it.Add 1/2 Cup of fresh water and let Poha absorb water and turn soft.
2. Wash and cut potatoes into small pieces. (including the skin of potatoes). Cook with little water in a small pan. (low flame).
3. Wash and cut green chilly, coriander leaves. Squeeze out the lemon extract from 1/2 Lemon and keep the juice aside.
4, Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside. Grate coconut and keep it aside.
5. Keep the pan on the fire and add oil. Add mustard seeds, urid dal. Let the mustard seeds splutter.
6. Add cut green chilly and curry leaves. Add soaked avalakki. Add salt, turmeric powder. Mix it nicely. Add water if required.
7. Keep on stirring in between so that it does not get burnt at the bottom.
8. Add grated ginger and coriander leaves. let the flame be very low.
9. Keep a pan on the fire. Add 1 teaspoon of oil and heat. Add jeera and let it  turn as slightly brown. Add cooked pieces of potatoes and fry them on low flame for 1 to 2 minutes and add this friend potatoes to the ready Avalakki uppittu and mix it well. Add lemon extract and mix it nicely and slowly.
10. Put off the gas and add grated coconut, ghee and coriander leaves mix it well and serve with a cup of curd.

Note : 

You must use thicker poha to prepare this dish.
Adding channa daal and fresh coconut is optional..Can add onions.( Before adding potatoes. Potato can be chopped in bigger size and boiled before adding since boiled potatoes will not consume much time in cooking. It can be fried in oil and then added to Avalakki. you can add ground nuts while seasoning.
Time : 20 to 25 minutes.(Total time)
Serves : 3 to 4

Monday, September 27, 2010

Rice pudding .( Gudaanna ; Sweet Rice).

Rice Pudding is a sweet item and you can eat along with your lunch or dinner. This particular Rice Pudding is normally done to serve as prasaadam during Navaraatri Festival .

Things Needed....

Rice : 1 cup
jaggery : 1/2 cup
Coconut : 2 Table Spoon
Ghee : 2 to 3 Table Spoon
Salt : a pinch
Milk : 1/2 cup
Dry fruits : 2 Table spoon ( Cashew nuts , dry grapes( raisasns ) , almonds and dry dates. ( cut in to small pieces )
Cardamum : ( yalakki ) : 4 to 6 seeds .( Remove the skin and powder the seeds ).

Method:

Wash rice nicely and cook adding 2 cups of water and 1/2 cup of milk together. Keep it aside.
Now take a pan and heat 1/2 a spoon of ghee. Roast dry fruits till golden brown and remove from the pan. Add jaggery to the pan and put little water . Let the jaggery melt ...Add cooked
rice and mix it thoroughly. Let it boil together for 2 minutes. Add remained ghee and coconut and stir well. Put off the gas. Add cardamum and mix thoroughly..and pour it to the bowl.
Rice pudding is ready to serve..Serve it with little ghee on the top.

Note: Cook the rice pudding on low fire. After mixing the jaggery not to cook for a long time
since it becomes to thick and hard. Adding more ghee gives better taste.
Serves 4 to 6


Monday, September 13, 2010

Green Chiily Poori

Pooris are fried dish and every one and all age group love to have them. I just tried this pootis with Green Chilly. It can be prepared for breakfast or as evening snack. It is good for kids party since it is green colour.
I have used green chilly, coriander leaves, ginger and some spices for this green chilly pooris.
It is easy, quick and as I always say Happy Tummy.

Ingredients :

Wheat flour :2 cups
Rice flour : 2 Tablespoons
Green chillies : 2
Ginger : A small piece
Jeera : 1/2 Tea spoon
Coriander leaves : One Handful.
Salt : to taste
Oil : 1 cup (To fry)
Water : 1/4 cup

Method :

1. Take a bowl and put wheat flour , salt and one spoon of oil. Mix it well and keep it aside.
2. Wash green chilly, coriander leaves and remove the outer layer of the ginger and wash it again.
3. Cut ginger and put it in a mixi jar.
4. Now grind green chilly, ginger, corander leaves, jeera and one or two pepper pods. (Use a mixi jar and add little water while grinding. (very little water).
5. Remove the ground mixture and add it to the flour bowl. Mix it slowly. Add a spoon of ghee/oil  and prepare dough. (Thicker than chapati dough).
6. Divide the dough into small ball size.  Roll all these ball size dough into circle shape.
7. Keep a pan on the fire and heat. Add oil and heat.
8. Once it is ready fry rolled spicy pooris on both sides.



9. Put it on a kitchen tissue when you remove poori from hot pan. (extra oil absorbed by kitchen towlel.
10 Repeat the same and fry pooris and serve hot pooris with a cup of curd.
11. You can also cut these pooris in to very small. (Use any water bottle top).
12. Small pooris can be packed to school in kids lunch box.

Note : 

Add minimum water to grind the ingredients. You can add water if required, while mixing all the ingredients and preparing dough. Adding more /less chilly is optional. Adding any other spice like garam masala, chat masala or even bav bhaji masala is also optional.
Time : 30 minutes
Serves : 3 to 4.

Simple Cucumber Saasive.(Mustard ) Pachadi.

Simple Cucumber Saasive/ Pachidi is prepared using cucumber. This is one of the traditional dish of Udupi style. Mangalore Southekai is used here.

Cucumber sasive is an easy dish and we can have them with plain rice, chapatis, poori, dosa etc.
Any type of cucumber can be used for this pachadi. Mullu Southe kai also suits very well.
No Onion OR  Garlic is used in this Cucumber Sasive Pachadi. 
Lets see the recipe Now:

Ingredients :

Cucumber : 1 Bowl
Mustard Seeds 1 tea spoon
Green chilly : 2
Fresh Coconut : 2 Table spoons
Salt :to taste
oil :1/2 tea spoon
Urd Daal : 1/2 tea spoon
Ingh : a pinch
Curry leaves : 4 to 6
Yougart : 1/2 Cup ( 2 to 3 Tablespoons of curd)
Coriander Leaves : 1 Tablespoon

Method :

1. Wash and cut cucumber nicely and remove the inner seeds and cut into small pieces.
2. Put the cut cucumber pieces into water filled bowl.
3. Grate coconut and add 1/2 Teaspoon of mustard seeds and 2 to 3 Gree chilly.



4. Grind  grated coconut, mustard seeds and chilly with very little water.
5. Grind it till paste and add ingh and cut cucumber pieces. Churn for 10 seconds.

6. Remove from the mixi jar to a serving dish.
7. Keep a small pan on the fire and heat. Add 1/2 Teaspoon of oil, 1/4 spoon of mustard seeds.
8. Add urid dal and ingh. Let mustard splutter. Add curry leaves and put off the fire.

9. Add this mustard seasoning to Cucumber Sasive. Add cure/yogurt and mix it well.
10 Serve with plain rice or chapati or roti
Note : 
You can grate cucumber instead of grinding. Do not add any water when you grind. Cucumber has lots of water init. You can use any kind of cucumber for pachadi/sasive. adding chilly is optional. Adding coconut oil is also optional. You can also add red chilly instead of green chilly or chilly powder. Remember Home made is always the best. Check the cucumber for the bitterness.
 Time : 15 Minutes.
Serves : 3 to 4 . 

Saturday, August 7, 2010

Capsicum and Coconut Chutney

Capsicum and Coconut Chutney...goes very well with any kind of Idlies ..dosas..and fried items.

Things Needed. :
Coconut : 2 table spoons
Capsicum - 1
Green Chillies - 2
Curry Leaves - 2 to 4 leaves
Salt - To Taste.
Oil - 1 Table spoon
Musard Seeds - 1/4 tea spoon
Urd Dal - 1/4 Tea Spoon

Method :
Cut Capsicum in to small pieces and keep it aside.
Keep a pan on the stove. Add a teaspoon of any cooking oil and add mustard seeds and urd dal to it . Let it spurt . Add curry leaves , capsicum and green chillies and fry it for 3 to 4 minutes . add coconut and fry for 1 minute. Remove the fried mixture from the pan . Add salt and grind when it coool down . Add very little water while grinding.. When it turns in to smooth paste remove from the grinder. Capsicum - Coconut Chutney is ready to serve.

Note: Fry all the ingredients on slow flame .

Vadaape..

Vadaape.. is some thing like Vada, prepared using rice flour and curd. It is one of the Malenaadu dish  (Shimogga - Karnataka state). When the rainy season starts, the body craves for some thing fried, spicy and stomach filling dish. It is a natural feeling I can say. Malenaadu means Heavy raining area. It is mostly rural area too. So think of the rain pouring outside and the Hot Vadapes are served with coconut chutney with a hot coffee. It is a fantastic feeling one can enjoy.
I have eaten this Vadape at Shobha Somayaji's House. She is the  principal of Hongirana School which is in Amte Koppa. (10 K.M. away from Sagar). She is full of entu and not only takes care of the whole school activity, entertain her guests and cooks herself and feeds them happily.  We keep going there to visit her. We love to see the places around Sagar. So such one of the visit she had prepared this Vadaape. Next time I saw this Vadaape in one T. V. show.  Archana Udupa one of the great Kannada Singer preparing Vadape in that cooking show. This is how I was inspired and prepared Vadape in our home.
As I said earlier Vadape is a fried dish. May be because it looks like vada, it must have got the name Vadaape. We call any special eatable as appa. For example guli appa, banana appa (banana sweet fritters), Halasina hannina appa (jack fruit fritters) etc. Likewise this vada must have called as appa. So Vade + Appa has turned into Vadape.This is how I understood the word Vadaape.
Vadaape is prepared  using rice flour, curd, onion and some spices.
Here is a recipe and Vadape can be eaten for breakfast or as evening snack or any time of the day.

Things Needed : 

Rice flour : 2 Cups
Onion..2 ( Medium)
Ginger an inch
Green chilly : 2
Coconut- 2 to 3 Tablespoons..( Fresh - grated )
Curry Leaves-Handful
Coriander leaves.- 2 to 3 sticks (finely chopped)
Salt: to taste
Oil : to Fry ( One cup )
Curd - 2 Tablespoons

Method : 

1. Wash and cut onions, green chilly, curry leaves and coriander leaves.
2. Grate coconut and keep it aside.
3.Wash and remove the outer skin of ginger and wash it again. Grate it and keep it aside.
4. Take a big bowl or pan, put cut onions, chilly, curry leaves, coriander leaves, ginger and coconut.

5. Add 2 tablespoons of curd, rice flour and salt.

6. Mix it well and add required water. Prepare soft dough. (Akki rotti consistency ).


7. Keep a pan on the fire and heat. Add oil and let it heat.
8. Take a small ball size of prepared dough and pat on the palm or on banana or any edible leaf.
9. Make a circle type and make hole in the middle. It gives vada shape.


10. Slowly put this in hot oil and fry on both sides. Remove from the hot oil once it is done and place on kitchen tissue.



11. Repeat the same and prepare the rest of the Vadapes.
 12. Serve Hot Vadaape with coconut or any other chutney you prepared. Coconut chutney goes well with Vadaape.

Note : 

Add water little by little while preparing the dough. If you feel the dough consistency is watery add little more rice flour. You can add a teaspoon of jeera to the dough. (I have not added). Adding coconut is optional. Do not add any oil or ghee while mixing. Fry on medium flame. You can try this using any edible leaves like palak, dil or methi leaves.
Time : 30 to 40 minutes. (Total time)
Serves : 3 to 4 
15 Vadape can be made. (depends on the size you prepare ).

Wednesday, March 3, 2010

Almond Chikki

Almond Chikki ( Piece ) is tasty its nice to munch any time of the day.
Things needed..
Almonds :!1 cup
Sugar : 1/3 of the cup
Ghee 1 Tea sp

Method :
Dry grind almonds ( As it is.) like rava) and keep it aside. Apply ghee to the plate and keep it aside.
Now take a pan and put sugar..stir until it melts..( No need to add water) when it turns brown add powdered almond and stir. Stir and mix the mixture thoroughly. Add a spoon of ghee and stir and remove it from the pan to the plate ..and flatten the mixture in a roller. Cut it into pieces and leave it for 3 to 4 minutes..Almond Chikkies are ready to serve.

20 pieces can be made. ( small Pieces)

Note : Must do it in a slow fire ..so that it won't be burnt...

Thursday, January 21, 2010

BEATEN RICE UPPITTU ( AWALAKKI OR AWAL OR POHA UPPITTU )

Awalakki/Aval/ Poha/ Flattened rice is one of the healthy grain and we can prepare varieties of dishes using Awalakki. This is one of the traditional dish and easy to prepare too.
 
 Thick Awalakki is used to prepare this dish and it is cleaned and soaked in water for some time. With that we add some spices and spices. Then it is seasoned.
Lets see the recipe now.

Things Needed :

Awalakki : 1cup
Salt : to taste
Turmeric Powder : a pinch
Jaggery : 2 table spoons
Water : 1/2 cup
Coconut : 1/2 cup
Red chilly : 3 to 4
Mustard Seeds : 1 spoon
Oil : 2 Table spoon
Urd Daal : 1 Spoon
Curry leaves : 6 to 8 leaves
Coriander leaves : 2 to 3 sticks
Ghee : 1 Tablespoon


Method :

1. Wash and soak awalakki with 1/2 Cup of water. Add salt, turmeric powder and jaggery. Mix it well and keep it aside.

2. Grate coconut and dry grind. Add 1/2 teaspoon of mustard seeds and red chilly with coconut to dry grind.

3. Now keep a pan on the fire and heat. Add 2 tablespoons of oil.
4. Add mustard seeds, urid dal .(each 1/2 spoon).

5. Let it splutter. Add curry leaves and put soaked awalakki to it.

6. Mix it well and cook for 1 to 2 minutes. Add water if required.
7. Add ground coconut - mustard- red chilly mixture and mix it well. Add a teaspoon of ghee.

8. Let it cook on low flame. Wait till all the moisture disappear and avalakki turns soft and cooked.
9. Add cut coriander leaves and shift awalakki to a serving bowl.
10. Serve with  a cup of curd.

Note : 

Thick awalakki should be used. Use of water according to the quantity. Avalakki should be soft and cooked well to get the good taste. 
Adding chilly is optional. Adding ghee adds to the taste. Adding ground nuts is optional. Fry them in the oil along with mustard seeds.
Time : 30 minutes.
Serves : 4 to 5.

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