Thursday, July 8, 2010

Green chilly crispy poha

Tried and tasted by Nivedita
Hi All,
I drafted this post 15 days back itself, but was not getting enough time to complete and publish it. But when Sanjeev Kapoor announced the competition on FB  on monsoon snacks, I remembered this one and I am publishing it now. I sent 3 entries to his competition but not this one. And I too started the post with "its monsoon here" !!! It was just by chance!! Here it continues ...
Its monsoon here. We feel like eating something crispy, fried snack with evening tea. This green chilly crispy poha is the best for a rainy evening with a cuppa tea  or a mug or hottt coffee.
My co sister always liked this one from me. So its for her now.
In my house, this is always prepared and kept in the kitchen. There are 3 recipes. One is with Red chillly powder, garlic as main ingredient. Second is with Red chilly, hing as main thing. The third one is this with green chilly and hing.
Thin poha - 250gm
Oil - 1/4 cup or less
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Peanut - 1/4cup
Dalia - 1/4 cup
Curry leaves - 15 to 20
Green chilly - 3 to 4, slit and cut in to two
Hing - a pinch
Turmeric powder - 1/4 tsp
Sesame seeds - 1 tbsp
Salt to taste
Sugar - 1 tbsp
Add oil in a kadai. Wait till the oil is hot, add mustard seeds. When splutter add cumin seds, peanut and curry leaves. Fry for sometime till peanut changes its color to golden color. Be careful as it may burn of if you delay or move away from kadai.
Now add green chilly and hing. Fry for half a minute. Add dalia and sesame seeds. Fry for half a minute. Off the heat. Keep on stirring. Now add Salt, turmeric powder. Let it cool.
Add the cleaned poha and sugar. Mix it properly. 
Take little quantity and transfer it into microwave safe bowl. (If you take more quantity, all the poha will not become crispy) Keep it on HIGH or 100% and run it for 30 seconds to one minute. Allow it to cool for 10 minutes.  Repeat with remaining poha. You will get crispy poha to eat.
Keep Smiling,

Wednesday, July 7, 2010

Sprouted Sorghum and onion masala

Tried and tasted by Nivedita 
Hi All,
One more recipe from North Karnataka. A very healthy, nutritious and tasty food and tastes different. My mother used to make this when we were in school. But I do not know when we stopped eating this or when mom stopped making this.

Last week when I brought  Jowar or Sorghum to make flour (in flour mill). I remembered this recipe and thought of trying with very little quantity. I was not sure, whether I will like it now or not.
But, the taste was so good that I have decided to sprout the sorghum again and try it in salads or curry.
Here is the recipe for Sprouted Sorghum and onion Masala :
To sprout :
Sorghum - 1 cup
Wash the Sorghum and soak it in 3 cups of water for 24 hours.
Drain the water, wash it 2 times with fresh water. 
Tie in a muslin or cotton cloth for 12 hours. Open and check whether its sprouted or not, If not, tie it and keep it for another 8 to 10 hours.
Sprouting time depends on the weather. In cold weather, it takes more time than in hot weather. 

Ingredients :
Boiled Sprouted Sorghum - 1 cup
(Add 2 cups of water to the sprout and keep in a cooker to give 2 whistles. Let it cool and drain the water in a bowl to use it later.)
Onion - 1 big, cleaned, chopped into cubes
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 10 to 12, cleaned and chopped finely
Salt to taste
Red chilly powder - 1 tsp
or green chilly - 1 finely chopped
Turmeric powder - a pinch
Lime juice - 1 tbsp
Fresh coriander - 1 tbsp, finely chopped
Heat oil in a kadai. Add mustard seeds. When splutter add curry leaves and onion. Fry till onion changes its color. (Now add green chilly if you are using it). Or add red chilly powder, turmeric powder and salt. Mix it properly. Add the boiled water about 1/8 cup. Cook for a minute. Add the boiled sorghum. Cover and cook it for 2 minutes. Remove the lid add lime juice and fresh coriander. Mix it and remove from the Fire. 
You can use fresh coriander also.
Serve it with chapati or rice or even puri!!

I would love to thank Nithu of  Nithu's Kitchen, who made me to feel happy and proud of myself by taking my interview and posting in her blog.
Check out my  interview  in her blog and enjoy her unique recipes too.
Sending this to 

Keep Smiling,

Monday, July 5, 2010

Ginna (First Milk Halwa)

Tried and tasted by Nivedita
Hi All,
Are you thinking that what is this First milk? This is the first milk taken from cow just after the delivery and normally it is known as Colostrum. While browsing for more information, I got this link, where it says, this colostrum helps the human immune system tackleviruses, including HIV and H1N1.

During my childhood, milkman used to supply the milk. There were no packet milk. Milkmen used to bring the milk in big aluminium cans or in bottles.  And when ever there was any cow to deliver, we used to wait for this first milk.  Mom used to prepare this Ginna from that milk. 
But when I came to know that how much important it is for a calf to have the colostrum, I (at least) stopped having ginna.  I felt bad for the calf! 
Even for human babies, mother's first milk is very important to develop the immune system.
But, it is not advisable for a pregnant woman as this is considered as heat food or which produces heat in the body.
Last week, my mother's friend bought this ginna for us! And I could not wait taking pictures. I think I tasted it after 25 years!
Here is the  recipe from my mom,
Colostrum - 1 litre
Powdered or grated Jaggery - 250 gm  or according to your taste
Cardamom powder - 1 tsp
 The milk should be used as soon as possible otherwise you will not get the halwa texture, it will become water like payasam.
Add the milk and jaggery in a cooker vessel.  Mix it till the jaggery is dissolved.  Add cardamom powder.
Check for the sweetness. If less add more.
Keep it in a cooker and give 2 whistles. Allow it to cool.
Remove the vessel. Cut the cooked halwa into desired shapes. 
If the milk is one day old,  repeat the same thing but cook it outside in a vessel by stirring it often.  You will get watery ginna, but that also tastes good. We used to have it with puri or chapati.
Sending this to my event : 

Keep Smiling,

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