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Thursday, October 29, 2015

AVAL MIXTURE / POHA CHIVDA

AVAL MIXTURE, POHA CHIVDA, HOW TO MAKE AVAL MIXTURE, HOW TO MAKE POHA CHIVDA

Generally, the ingredients for mixture or chivda is deep fried in oil. This is a simple, guilt free, low fat version of aval mixture. Using ghee enhances the flavour. You can also use oil instead of ghee. 

INGREDIENTS:

Thick aval pori (poricha aval) - 4 cups
Roasted peanuts - 2 tablespoons

Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a generous pinch
Curry leaves - a sprig
Salt - to taste
Ghee / Oil - 1 tablespoon

METHOD:

Buy thick aval pori (the one which you get for karthigai pori urundai). Sieve well without any sand. OR take a clean muslin cloth, put aval pori in it and slightly swing the cloth so that the mud sticks to the cloth. Remove the aval, dust the cloth and repeat until there is no mud.

Heat ghee in a pan. Add curry leaves and roast a bit. Now add peanuts, turmeric powder, chilli powder and hing. Give a quick saute and add aval pori. Simmer the stove and mix well until poricha aval / roasted poha gets coated well with all the spices and turns crisp. Crispy, light and guilt free aval mixture /poha chivda is ready. When cool, store in an airtight container.  

NOTE: Store bought sev or omapodi can also be added. 

Tuesday, October 20, 2015

BHEL PURI (COIMBATORE STYLE / KONGU STYLE)

HOW TO MAKE BHEL PURI RECIPE, HOW TO MAKE BHEL PURI (COIMBATORE STYLE / KONGU STYLE)

As I said earlier in my masala puri post, the chat vendors in Coimbatore / kongu region, make distinct chaat varieties. The bhel puri and masala puri is served with a ragda gravy. I am sharing this for the foodies out here and to those who miss Coimbatore chaats. 

INGREDIENTS:


For gravy:
Dried white / green peas - 1 cup
Potato - 1 medium
Ginger paste - 1 tsp.
Coriander powder - 2 tsp.
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Garam masala - 1 tsp.
Green chillies - 2
Salt - to taste


For Bhel Puri:
Mini puris - 20

Chilli powder  - a dash
Pori (puffed rice / murmura) - 3 cups
Sweet chutney - 1 teaspoon
Green chutney - 1 tablespoon
Onion - 1 (finely chopped, optional)
Tomato - 1 (finely chopped, optional)
Chopped cilantro - 3 tablespoons.
Carrot - 1 (grated)
Sev - 1/2 cup

HOW TO MAKE BHEL PURI RECIPE, HOW TO MAKE BHEL PURI (COIMBATORE STYLE / KONGU STYLE)

METHOD:

Soak dried green/white peas overnight. 

Cook potatoes separately and peel the skin. Mash lightly.
Pressure cook soaked peas alongwith salt and enough water for 3 whistles. Drain the water. Reserve a handful of cooked peas. Grind the remaining to a coarse paste alongwith green chillies. Add all other ingredients, mix well add little water and cook until the raw smell diffuses. (I used ginger paste. If using garlic, ginger-garlic paste can be used instead of ginger paste). The gravy should be semi thick. Add water to get the desired consistency. The gravy is ready.


HOW TO SERVE?: 

Keep all the ingredients ready before serving. 

Take a big, easy to mix bowl, add puffed rice, roughly crushed mini puris, a dash of chilli powder, sweet and green chutneys, a ladle of gravy and mix well. If using onion, add chopped onions also. Transfer it to a plate and again pour a ladle of gravy on top of it.  Garnish with finely chopped cilantro, grated carrot and sev. Serve hot.

Tuesday, October 13, 2015

ALOO PALAK /ALOO PALAK SABZI / VRAT KE ALOO PALAK

ALOO PALAK, HOW TO MAKE ALOO PALAK,ALOO PALAK SABZI, VRAT KE ALOO PALAK

This is a simple, yet healthy subji with 
sautéed spinach and potatoes.  There are two versions of this, dry curry and gravy. The punjabi version of this recipe has onion and ginger garlic paste. But my version is a NO ONION NO GARLIC RECIPE, yet tasty and aromatic. It is an easy subji which goes well with phulka, poori and rice. 

INGREDIENTS:


Potatoes - 4 medium - sized 
Palak / Spinach - 1 bunch
Cumin seeds - 3/4 tsp.
Turmeric powder - 1/4 tsp.
Chilli powder- 1/2 tsp.
Coriander powder - 1 tsp.
Ginger green chilli paste - 1 tsp.
Asafoetida - a pinch
Oil - 2 tablespoons
Salt - to taste

METHOD:

Boil, peel and cut potatoes. Wash palak and chop roughly.

Heat oil in a pan, add cumin seeds and when they sizzle add turmeric powder, ginger chilli paste, hing, chilli powder and coriander powder. Give a quick sauté and add the palak. When it wilts, add potato, salt and mix well. Cook covered for 5 minutes. Stir in between. Serve hot with poori, chappati or rice.

Tuesday, October 6, 2015

POMEGRANATE JUICE

POMEGRANATE JUICE, HOW TO MAKE POMEGRANATE JUICE

Pomegranate juice contains high antioxidants which protects the heart and reduces cholestrol. It prevents anaemia and is extremely beneficial for pregnant women.

INGREDIENTS:

Pomegranate -  2
Chaat masala - a generous pinch 
Sugar - to taste
Honey - 1 tablespoon
Mint leaves - few 

METHOD:

Cut pomegranate into two and tap on the top with a ladle. This is an easy way of taking out the seeds. Add a cup of water and blend it in a mixie alongwith mint leaves. Strain well.  Add sugar, chat masala and honey. Mix well until the sugar dissolves. Serve chilled.

NOTE: Sugar and honey can be added to suit your tastebuds. The seeds can be dried to make anardhana. 
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