AVALAKKI

Avalakki is a simple breakfast made from aval/poha. It’s popular in Karnataka.

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SOURCE Colleague

INGREDIENTS

Aval/Poha – 1 cup

Onions – 2 medium sized, sliced lengthwise

Green chilly – 1or 2, sliced

Curry leaves – 1 sprig

Lemon juice – 1 tsp

Mustard seeds – 1 tsp

Broken urad dal – 1 tsp

Channa dal/kadala paruppu – 1 TBsp

Tumeric powder – 1/4 tsp

Oil – 2 TBsp

Salt to taste

METHOD

  1. Wash the Poha/aval well in running water, till the water is clear. 3-4 times should do. Drain the water by placing the Poha/aval in a strainer.
  2. Heat oil in a wok.
  3. Add mustard seeds. Let it splutter.
  4. Add the urad dal and channa dal.
  5. When the dal turns brown, throw in the onions, green chilly and curry leaves.
  6. Saute till onions are done.
  7. Add tumeric powder and salt.
  8. Squeeze in the lime juice.
  9. Add the Poha/aval and stir gently for few mins. Approximately 2-3 mins.

Your healthy and easy breakfast is ready.

Serve hot with Pickle or ketchup or chutney.

Enjoy 🙂

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RAWA KESARI & MASALA VADAI

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SOURCE Mom

INGREDIENTS

for Rawa Kesari

Rawa – 1 cup

Sugar – 1.5 cups

Water – 2 cups

Milk – 1 cup

Elachi/Cardamon – 1 pod

Yellow food color – a pinch ( optional)

Ghee – 1 and 1/2 TBsp

Almonds and raisins – 1 TBsp

METHOD

  1. Heat Ghee in a wok.

  2. Roast the rawa along with sliced almonds and raisins till the raw smell disappears. Approximately 5-7 mins.

  3. Simultaneously, heat water and milk in a separate pan along with the crushed elachi/cardamon.

  4. Simmer the heat and dissolve in the sugar. Add food color at this stage.

  5. Once the sugar is completely dissolved, slowly and carefully pour the mixture to the roasting rawa.

  6. Simmer the flame and keep stirring. Approximately 2-3 minutes.

  7. Turn the heat off when the kesari is semi solid.

Serve warm.

Enjoy 🙂

for Masala Vadai

Kadalai parrupu – 1 cup

Shallots – 10 finely chopped

Curry leaves – 1 sprig finely chopped

Salt to taste

Water to soak the dal.

Oil to deep fry.

METHOD

  1. Soak Kadalai parrupu for not more than half an hour in water.

  2. Drain the water completely and grind it coarsely.

  3. Add salt, shallots, curry leaves and mix well.

  4. Heat oil for deep frying.

  5. Take small portions of the kadalai parrupu mixture. Make a ball.

  6. Place the ball in the center of your wet palm and pat it flat.

  7. Deep fry till golden brown.

  8. Repeat the process.

  9. Drain the masala vadai on a kitchen towel.

Serve hot with chutney or tomato sauce.

Enjoy 🙂

SWEET CHOCOLATE KOVA

What do you do when milk curdles? 

Throw it away??

DON”T!

Make chocolate kova and relish the yummy sweet.

Here’s the recipe.

SOURCE Mom

INGREDIENTS

Curdled milk

Sugar – 2-3 TBsp ( according to taste)

Hershey’s cocoa powder – 1 TBsp (substitute with a plain cocoa powder or any other chocolate drink powder)

METHOD

Keep the curdled milk on low flame.

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Add sugar. Dissolve.

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Throw in cocoa powder.

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If you’re a fan of chocolate flavour, you can skip this step. Instead add 2 crushed elachi/cardamon.

Mix in the cocoa powder.

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Keep stirring and let the flame be in medium or low.

Watch the milk boil away and take in the aroma…

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Keep stirring. Wait for the curdled milk to reduce to a kova. Takes about 20-25 minutes.

But, WORTH the effort.

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Eat up with vanilla ice cream or as such.

Enjoy 🙂

SWEET PONGAL

Sweet pongal is usually made on the day of Pongal festival, usually around mid January .

I love sweets and Pongal is a monthly affair  for me. I have it for lunch along with sundal. ( Boiled Chickpea).  So here’s the list of ingredients needed and recipe.

SOURCE Mom

INGREDIENTS

Raw rice – 1cup

Moog dal – little less than 1/4th cup

Jaggery (powdered) – 1/2 to 3/4th cup (depending on how sweet you like your pongal.)

Milk – 1 cup (optional. If you’re not adding milk, then add 3 cups of water instead of 2)

Water – 2 cups

Elachi – 2

Raisins – 1 TBsp

Almonds or Cashew or both – 1 TBsp

Ghee – 1 & 1/2 TBsp.

METHOD

Gather all the ingredients.

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Throw the rice and moong dal in a pressure cooker along with elachi

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Pour the milk.

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Followed by water.

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Close the cooker and pressure cook unto three whistles. ( excuse the dirty stove top)

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When the pressure is just completely down, open the cooker and immediately mix in the jaggery. It is important to add the jaggery when the rice is hot, otherwise it won’t melt.

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Mix the jaggery until there are no lumps. Use a wooden ladle.

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Keep aside.

Heat some ghee in the wok.

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Roast the raisins and the nuts till they’re golden brown.

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Add this to the rice and jaggery mixture.

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Mix well and Enjoyyyyyyyy 🙂 with some sundal…

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You can have it warm or cold. Tastes awesome either way.