SWEET N SPICY RED MASALA POHA FOR PPCS

Tried and tasted by Nivedita

Hi All,

I have posted my recipes in PPCS  in a particular manner. I started with soup, pickle, chutney, side dish, main dish, rice and dessert. Actually I had planned to post some healthy cookies I made last month. Unfortunately, I lost the photos from my camera. And now I don't have time to bake again and click, I thought of bringing some snack to  Potluck Party, Cyber Style party. Hope you all do not mind and enjoy it.

And even Juice is pending in the menu. I will bring it in coming months.

Poha is very common in breakfast menu in South India and Maharashtra. I am not sure about other parts of India. Poha is prepared in different ways at different places and is enjoyed as an evening snack too. Its a quick snack for unexpected guests. Its filling also.

Here, I am  giving a simple but different recipe which is normally prepared by local Brahmins here in our North Karnataka. They call it as Gojjavalakki. They crush the poha.

Mine is little altered as they do not add onion but I love it in poha. Thats why I can't call it gojjavalakki and hence named it as Masala Poha.

Don't go for the color in my photo as my camera is a very normal one, and sometimes I can not get the proper color. But this poha turns out red as I am using red chilli powder, jaggery and tamarind paste.

You can check my MIX VEG POHA which is very common way of making in our side.

Coming to today's recipe:

It serves 2

Ingredients:

Thick poha(Thick flattened rice) - 1 1/4 cup

Water to soak the poha

Oil - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds - tsp
Urad dal - 2 tsp

Hing - 1/4 tsp

Onion - 1  big, finely chopped

Green chilli - 1 small finely chopped

Curry leaves - few, finely chopped

Red chilli powder - 2 tsp

Bisi bele bath powder or Rasam powder - 2 tsp

Jaggery - 2 tbsp

Tamarind paste - 1 tbsp

Fresh coconut - grated (2 tbsp)

Marination:

{to add to Soaked Poha(this gives extra taste to your poha as the poha absorbs salt and sugar taste)}

Salt to taste

Sugar - 1 tsp

Lime juice - 1 tsp

Puthani powdered - 1 tbsp(optional)

Fresh coriander - 2 tbsp finely chopped

to Garnish(optional)

Fresh coriander - 1 tbsp, finely chopped,

Fresh coconut - grated, 1 tbsp

Method:

First soak the poha in little water. I just put it in a colander and sprinkle the water and keep it like that for 5 minutes.

When done, Add all the ingredients under marination and mix well.

Keep it aside.

Heat oil in a wide thick kadai.

Add mustard seeds and wait them to splutter.
Add the urad dal and wait till changes to golden color

Add the cumin seeds, curry leaves and onion and green chilli

Fry till onion turns pink.

Go on adding all other ingredients one by one, just stirring each time you add one.

Mix well and cook for 3 minutes. Or cover and cook for 2 minutes. Be careful not to burn it.

Add the marinated poha and mix really well.

Adjust the seasoning.

Garnish with fresh coriander and Coconut. Serve hot.

Linking it to 

Potluck party, Cyber style! - Fun and the Challeng... 

Keep Smiling,

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,

Thin poha(avalakki) masala(ಹಚ್ಚಿದ ಅವಲಕ್ಕಿ)

Tried and tasted by Nivedita

Hi All,

I am in Pune for my and my kid's vacation. They both are enjoying their summer camp. I am also enjoying my getting up late in the morning chatting with my sis-in-law, shopping and other things.

I am very sorry I am not able to post regularly. The main reason for this is, my brother's computer is  under repair and I have to wait for him to come home to use is personal laptop. But I will try maximum to use it and post the recipes when ever I get chance.

Coming to the recipe,

Poha, beaten rice, flattened rice, avalakki, call by any name!! A great help for unexpected guests or for quick food for a hungry stomach. Can make many dishes with this!! There is thick poha also which is used either soaked in water or fried in oil.

Even the thin poha is used in many ways. Today, I am giving you one recipe, and hopefully will try to give other recipes also.

This was my father's favorite. He was the first to come home from office. And he loved to keep this ready for us!!!

And, this is a common evening snack in North Karnataka. In Dharawad, there is a canteen from many years named "L.E.A. CANTEEN" which is mainly famous for this poha which we call in Kannada "Hacchida Avalakki". The way he prepares this is really so good, and difficult to get the same taste in the house!!!

What we need for this is,'

Flattened rice or thin poha - 200gm

Onion - 1 big, cubed

Green chilly - 2 to 3, cleaned and finely chopped

Curry leaves -few

Oil - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Pea nuts - 2 tbsp(Optional)

Salt to taste

Turmeric powder - pinch

Sugar - 1tsp

Lime juice - 1 tbsp

Fresh coconut - 3 tbsp, grated

Fresh coriander - handfull, chopped                                

Heat oil in a kadai, Add mustard seeds. When these splutter, add cumin seeds and pea nuts. Let the nuts fry for 30 seconds. Go on adding, curry leaves, green chilly, onion. Fry till the onion changes its color. Add salt and turmeric. Off the heat. Now add lime juice and sugar. Allow it to cool.

Take the cleaned poha and mix it with the ready onion masala. Add fresh grated coconut and fresh coriander.

Enjoy it in the evening with hot cup of tea.

Keep Smiling,