Aval Upma / Poha

Poha, a very common breakfast in North India. Mostly in Maharashtra, Gujarat etc, you mostly get only Pohas for breakfast in most of the hotels. Poha is Beaten Rice in English. Its very easy and very simple and mostly liked by many. Many a times I make it for night dinner also.

Here is a Wikipedia explanation for Poha alias Aval in Tamil.

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

This easily digestible form of raw rice is very popular across Nepal, North East India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names: Poha or Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Aval in Tamil,Chindé in Bengali, Chira in Assamese, Phovu in Konkani, Chudaa in Oriya, Avalakki in Kannada, Atukula Poni in Telugu, Pauaa/Paunva(પૌંઆ) in Gujarati, and Chiura (चिउरा) in Nepali, Bhojpuri and Chhattisgarhi.

It is a very versatile dish, add or remove the ingredients according to your tastebuds.

Ingredients

Poha - 3 cups (Choose a little thick Poha and not the very thin ones)

Onion - 1 small

Halved Green Chillies - 2 to 3 

Tomato - 1 big

Grated Carrot - 1/4 cup

Grated Potato - 1/4 cup (wash it in water after grating it)

Turmeric Powder - 1/4 t.sp

Mustard - 1//4 t.sp

Urad dal - 1/2 t.sp

Channa dal - 1/2 t.sp

Peanuts - about 1/2 a handful 

Curry Leaves - 4 to 5 leaves

Oil

Salt to taste

Coriander Leaves for Garnishing

Lemon Juice - from 1 lemon

Sugar - 1 t.sp

Method

Cut all the veggies as required.  Keep all the things ready. 

Wash lightly the Poha in a colander by showing it under running water for a few seconds only.  Don't  over do it. Keep it aside, let the excess water drain off. 

Heat oil in a kadai, add in the mustard seeds, urad dal, channa dal, Peanuts, turmeric powder. Fry for about 1/2 a minute. 

Toss in the onion and green chillies. 

Once the onion becomes translucent toss in tomatoes. Stir a little and add some salt. Cook in medium flame. 

After the tomato has let out its juice and is fully cooked add in the veggies. Keep stirring till the veggies are almost cooked. 

Adjust the salt, according to your taste. 

Add the sugar and stir for a minute. 

Separate the washed and drained Poha with your hands and add them to the kadai. Mix well in slow flame. 

Add the lemon juice and mix well. 

Transfer to a serving bowl and garnish with coriander leaves.

You can also use veggies like Peas, Cauliflower, but cook them in salt water before using them. In the end if you like you can also add fresh grated coconut for garnishing.

RM#2 : Day 7 Idiyappam - String Hoppers

Idiyappam or String hoppers is very common dish in TamilNadu, Kerala & Srilanka. It is made with rice flour. It can be served for both breakfast and dinner with kurma or sothi. It is very soft and easy to digest. Because of its easily digestible character it can be given to small babies (infants) who don't even have teeth. My mother usually puts some hot milk over it, adds some sugar, smashes it nicely and gives it to my children when they were babies. It can also be given to elderly persons and also to people who are ill.

There are many many versions of preparing the rice flour for this idiyappam. Here I am giving a very method which I usually follow and which never ever lets me down. And also comes super soft.

Idiyappam
Ingredients
Raw Rice - 2 cups
Boiled Rice - 11/2 cups
Salt to taste
Hot water

Method

Wash both the rices together and soak them in water for about 2 to 3 hrs. Spread them throughly on a clean cloth under hot sun. Let it dry till the rice are well dried and are sort of crispy. That is when you put them in your mouth you should feel the wetness because of soaking and also you should not feel the hardness of rice in raw stage.
So then you can either use mixer or else take it to the flour machines in India. And get it grinded to a smooth powder. Sieve it finely once and store the flour for future use.

Whenever you want to make Idiyappams. Take this flour in a bowl (better a basin, means which has broad mouth). Add some salt. For about 2 cups of this flour take about 4 cups of water. Heat the water. It should be hot, but not boiling. That is just when bubbles start coming from the bottom of the water. You can take it out pour it in the dough slowly. Keep mixing with a wooden ladle. It should come out to be a smooth dough. Check for the requirement of water, depending on the quality of rice you may require more or less water.

Now you need something called the Sevai Press or simply you can use the press we use for the ohma podi (bhujjia). Clean it and oil the inside of the press. Oil your hands and press the dough in idli plates or in just round steel plates and steam them. Cover the dough with a damp cloth so that it doesn't get dried out.

Repeat the above process for the remaining dough.

Serving Suggestions
Children's Fav
1) Keep the hot idiyappams on a plate, drizzle some drops of ghee over it. Strew about a tb.sp of sugar and freshly grated coconut
2) Pour hot milk with sugar over it.
3) Prepare some coconut milk, dissolve sugar and flavour with cardamom. Pour it over hot idiyappams.

For those who don't much of sweet
1) Serve hot with veg.kurma.
2) We normally serve with sothi. Recipe for this sothi will follow in a couple of days.

These Idiyappams are being served to
1)Saapadu Ready event hosted by Aartee of From the Kitchen
2) WYF : Kitchen Gadget event hosted by Easy Crafts of Simple Indian Food - An Easy Cooking Blog
3) Rice Mela event hosted by Srivalli of Cooking 4 All Seasons
4) Challenge event by veda murthy

and Ofcourse to my co-runners in Recipe Marathon. They are

1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

And now time for Awards

 

Padmajha of Seduce Yours Tastebuds has awarded all the RM#2 Runners with Good Job Award. Thank you so much Padmajha

 

Sripriya of Srikar's Kitchen has also awarded all the RM#2 Runners with the Chocoholic Award and the Hard Working Food Blogger Award.

That was so sweet of you Sripriya. Thanks a lot to both of you.

RM#2 : Day 6 Andhra Pesarattu

Here comes another healthy variety of Dosa. Now I hear, all of you shouting at another Dosa. I had planned this weeks theme as a breakfast week for the Recipe Marathon # 2. And then to my dismay I saw many Dosas waiting silently for being posted. So I took pity on them and started posting them. Hope to give you some different recipes for the rest of the week.

Pesarattu is a very famous breakfast dish in Andhra. Since it is made from Moong, it is very very healthy. It fills up your stomach amazingly, just about 2 to 3 pesarattes keeps you running tirelessly and does not allow you crave for food for the next 4 to 5 hrs. It is a dish for 1 and all, i.e. for everybody.

This dish was taught to me by my dear friend Prashanti, who was my neighbor in Chennai. Those were days when we both were newly married. She hailed from Andhra and her dishes used to be very spicy. And we used to like those spicy Andhra dishes a lot.

Andhra Pesarattu
Ingredients
Moong (preferable the broken ones, if not the whole ones would also do) - 1 cup
Onion - 1
Ginger - 1/4 inch
Green Chillies - 5
Salt to taste

For the filling
Finely Chopped Onion - 3 to 4 big
Finely chopped green chillies - 1 tb.sp ( optional, i usually avoid this becoz of my children)
Cumin Seeds - 1 t.sp
Oil

Method
Wash and soak the moong for about 4 to 5 hrs. Grind it together with the onion, green chillies and ginger to a smooth paste. Add salt and mix well.
In the mean time you can get the filling ready. Heat oil in a pan, splutter cumin seeds and then add the onions and green chillies. Saute till the onion becomes little translucent. Transfer it to a bowl.
Now heat the dosa tawa. Brush it some oil. Do not heat it too much. When it has reached the right heat, pour the batter on the tawa and make thin Pesarattu. Sprinkle a few drops of oil and cover cook till the bottom layer is done. Flip to the other side and cook again. Now turn again and fill the Pesarattu with the onion filling. Fold and serve hot with chutney/sambhar.

So an easy & healthy Pesarattu is ready in a jiffy.

Packing off this Andhra Pesarattu to the contest Eat Healthy - Fight Diabetes hosted by Sangeeth of Art of Cooking Indian Food

Now lets see what our dear runners of RM#2 are cooking at their end.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Day 5 Carrot Dosai

We are always on the look out for a change in everything. Especially this holds true for food. That is why keep on trying so many different combinations and then stick to the one we like. One of these trials made this is "Carrot Dosai" feature in our cooking timetable very often. It is very healthy and tasty.

Carrot Dosai
Ingredients
Raw Rice - 1 Cup
Boiled Rice - 1/4 cup
Carrot - 3/4 cup
Red Chillies - 5
Cumin Seeds - 1/2 t.sp
Onion - 1 medium
Tamarind - small lemon size
Salt to taste

Method
Wash and soak both the rices together for about 2 to 3 hrs. Peel the carrot and onion, chop them and grind them in a mixer along with cumin seeds and tamarind. Grind the rice slowly adding this mixture instead of water. Add water if required. Add salt. Mix the batter nicely.
Heat a tawa and brush it with oil. When the tawa is medium hot pour the batter in the centre of the tawa. And spread it using the back of the ladle in circular motion. Cook on both the sides. Serve hot with chutney/sambhar.
Very easy and delicious dosa ready in a jiffy. Do not store this batter for a long time, as far as possible use it immediatly.

Thanks for letting me know about the JFI, Rekha. Sure I am sending it to this event. Nowadays so busy admist these postings and the children I am not able to look for the new events coming up. But still very excited about doing it. Keeps me on the go with full petrol (I mean the lovely comments you give make me keep running with full tempo. ) If anybody knows about the events pl. do inform me or a single place where I can find the events to participate. Thank you to all for you support.

So serving dosa to the JFI : Carrot event hosted by "The Cooker"
and
To Saapadu Ready event hosted by Aartee of From the Kitchen

And lets see what are my co-runners preparing today.

1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Lakshmi Venkatesh

21)Sripriya

22)Viji

23)Kamalika

24)Pavani

RM#2 : Day 4 - Idli Manchurian

Idli Manchurian is one of my favourite dish. Once when I had gone to a hotel in Chennai I ordered for this dish. I liked the name very much. Indian-Chinese Combo. And it tasted very good. We liked it very much. But then my husband told me that he thinks its made from old idli. So we didn't want to eat it in a hotel next time. But we liked the dish very much and decided to make it home myself. What I did was, I adapted the manchurian recipe which I already knew to suit this one. And it was yummy and lip-smacking.

Idli Manchurian
Ingredients  
Quartered Idlis - 2 cups

Chilli powder - 1/2 tsp
Chopped Onion - 1 medium
Chopped Bell pepper - 1
Chopped Spring Onions - 3
Green Chillies - 3, chopped finely
Garlic - 1-2 tsp, minced
Soyasauce - 2 t.sp
Chilli sauce - 1 tsp, ( I used Tabasco)
Ketchup - 2 tsp
Cornflour - 1 tbsp
Oil
Salt - to taste

Method
Marinate the Idlis with the mixture of chilli powder, 1 t.sp soya sauce, 1 t.sp ketchup, salt and cornflour. Add water only if needed. Ensure that the idlis are well coated with the mixture. Cover and keep it for about 15 to 20 min. 
Heat a non-stick pan and shallow fry the idlis till golden brown and crisp. Remove and keep aside. Heat some more oil and saute the chopped onion and garlic. Till the onion becomes translucent. Add the chopped bell pepper and saute for a min or 2. Then add rest of the ingredients. Cook for a min. Keep aside. 
While serving, heat the gravy a little add the crispy idlis and garnish with spring onions.
It is easy right. And yummy way to use old idlis rather than the usual Idli uppuma.

Submitting this post to Srivalli's Rice Mela. 

Now lets see what's cooking up in my fellow marathoner's kitchen ?

1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

RM#2 : Halloween Special Adai

Halloween just got over. And my children celebrated in their schools. The most I liked about Halloween is the availability of different kinds and shapes Pumpkins everywhere. Which otherwise is not so very commonly available here in all the shops. That was about Halloween.

Now to tell you "How my adai became a Halloween Special Adai". I made this adai when I started blogging sometimes in September. I am not so good in garnishing or designing the food. I do it only to some extent. But then I saw so many of my friend bloggers presenting their dish very beautifully decorated. So thought about decorating my Adai and it turned out to be a Halloween Adai. All where laughing at me and asking me "Unakku ithu thevaiya". But the happiest part of it was that children liked the idea of dressing up food like this and both of them ate happily.

Now announcing my entry to DK's Recipe Marathon. Well I have been seeing for 2 days everywhere. 1st time when I saw it in Srivalli's blog I said Hats Off to her for posting recipes everyday. And then I kept on seeing it everywhere. I started asking myself "Will I be able to do it?". First time when the question arose I was very nervous and decided I cannot and put it out of my mind. But then again the next day still many more participants and then I decided that I will also give it a try. So asked DK with lot of doubts in my mind, if I could join the race too, since I was already 1 day late. And too my happiness she accepted it. Thanks to her and to all others friends who have already started wishing me luck even before I announced my entry for the Marathon.

So then here is the recipe of the 3rd day of Recipe Marathon hosted by DK of Culinary Bazzar. Adai, a simple and scrumptious dish, is a very popular South-Indian savory. It makes an excellent snack, school-lunch and an equally good meal. Adai served with Avial is the very best combination. Go to any South Indian hotel and order for Adai you will get with Avial. But then it can also be served with Coconut Chutney or Jaggery ( we call it chakkarai. It is like coarsely shredded jaggery, but then has a little different taste than the usual jaggery). It is quick to make and unlike Dosa, it does not require as much planning.

I think it was too much of bla bla bla today. Let us go the Recipe now.

Halloween Special Adai (Thuvaram Paruppu Adai)
Ingredients
Par Boiled Rice - 2 cup

Thuvar Dal - 1/2 cup

Red Chillies - 4 to 5 ( You can vary the number of chillies to suit ur taste buds)

Coconut Shredded - 3 tb.sp ( I prefer to Coconuts cut into small very very tiny pieces in Adai, it gives a crunchy taste. But does not work out for people having false teeth. Here in my Adai I have not used coconut since I did not have it that day)

Pepper + Cumin Powder - 1 t.sp
Chopped Onion - 1 Big
Freshly chopped coriander leaves, curry leaves - 2 tb.sp (optional)
Asafoetida - a pinch (optional, I prefer to add it for all my Adais since it helps in easy digestion)
Salt to taste
Oil for cooking

Method
Wash the rice, dal and soak for about 3 to 4 hrs. Grind it a little coarse mixture (i.e. not very fine like for Idly/Dosa and too coarse) along with the red chillies, asafoetida and salt. Remove it in a vessel add coconut and onions. Add water if required and bring to dosa batter consistency. Heat a dosa tawa and brush it with little oil. Keep the heat on medium and make as far as possible thin Adais i.e like the way we make dosas. Take the batter in a ladle, pouring in the centre of the tawa and with the back of the ladle spread the batter on the tawa in circular motions. The tawa should neither be too hot nor too cold. Drizzle some oil on top of the Adai and cover and cook little the bottom side is done. Then flip it on the other side, drizzle some more oil and let it cook again ( no need to cover it). Remove it to a plate and serve it hot with the side dish of your choice.

Note : If you are planning to keep some rest of the batter for the next day then pl. Keep the batter in the fridge without adding onions, salt and coconut. So that the batter does not get fermented for the next day.

And for my Halloween Decoration I used
Two Onion Rings and two black peppers for the eyes.
Carrots for the mouth.

And this Halloween Special Adai apart from taking part in the Recipe Marathon, it is also going to scare Srivalli at her Rice Mela conducted at Cooking 4 for Seasons.

And now lets see whats cooking at my fellow marathoner's kitchen.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

Healthy Pumpkin Dosa

The bright oranged color of pumpkin is is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.
Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.

Pumpkins also contain potassium, fiber, and iron. Pumpkin seed oil and pumpkin seeds are a good source of unsaturated fatty acids ("good fats"). Pumpkin seeds are very good sources of the minerals magnesium, manganese, and phosphorous, and good sources of tryptophan (an amino acid essential for growth and normal metabolism), iron, copper, zinc, and protein.

A study by the USDA indicated that diets high in pumpkin as a fiber source tend to curb the appetite, while providing high nutritional count for the calories consumed. Subjects also absorbed less fat and calories from their food.

So we saw that Pumpkin is a very healthy vegetable. But unfortunately it is not a favourite of many. My husband also does not like it. My children only like to eat pumpkins when I use them in kuzhambu. So I try to use pumpkins in such a way that they don't come to know that I have added it to the food.

One such recipe is Healthy Pumpkin Dosa.

Healthy Pumpkin Dosa 

Ingredients

Raw Rice - 2 cup

Grated Coconut - 1/4 cup

Red Chilli Powder - 1 tb.sp

Shredded Pumpkin - 4 cups

Onion - 1

Mustard Seeds - 1 t.sp (optional)

Cumin Seeds - 1 t.sp (optional)

Salt to taste

Method

Soak the rice for about 3 hours. Grind it to a smooth paste along with coconut, chilli powder & shredded pumpkin. Add salt. And keep it covered for about 5 to 6 hrs. Better over night. Heat oil in a pan. Season the mustard and cumin seeds. Add finely chopped onion & saute for a few minutes, till the onion becomes translucent.  Add this to the dosa batter.  Heat a dosa tawa, smear it with oil slightly and make dosas. Try to make thin dosas as far as possible. Serve hot with the chutney or sambhar of your choice.

This Healthy Pumpkin Dosa is going to AFAM - Pumpkins event guest hosted by Madhuram of Eggless Cooking. AFAM (A Fruit A month) was initially started by Maheswari of Beyond The Usual to appreciate the goodness of fruits.

and 

The Rice Mela hosted by Srivalli of Cooking 4 All Seasons

Power Cereal

Power Cereal is an excellent breakfast for children. It fills up their tummy and gives them all the energy they need for the whole day ahead.

Power Cereal

Ingredients :
Rolled Oats - 1 cup
Sesame Seeds - 1 tbsp
Cornflakes - 1/2 cup
Brown sugar - 1/4 cup
Chopped nuts - 1/2 cup
Vegetable Oil - 2 tbsp
Vanilla Essence - 1/4 tsp
Salt - a pinch
Raisins - 2 tbsp

Method :

Mix the oats, sesame seeds, cornflakes, brown sugar and chopped nuts in a bowl.

Mix the oil, 1/4 cup of water, vanilla essence and salt. And whip it with a spoon or fork. Add to the above mixed ingredients.

Spread the mixture in a baking tray and bake at 160° C (320°F) for about 20 to 30 min, turning occasionally, until crisp and golden. Cool.

Add the raisins and store in an air-tight container. Serve with milk and fruits.

This is a recipe I got from one of the books of Tarla Dalal and just changed it a little to suit our taste.

This is my entry to

WBB : "Grains in my breakfast". WBB is an event started by Nandita of Saffron Trail and is now guest hosted every month with a breakfast related theme. Hosted this month by Aparna of My Diverse Kitchen

And

To the event "JFI – Whole Grains" hosted by Suganya of Tasty Palettes . JFI - Jihva for Ingredients is an event initially started by Indira of Mahanandi .

Omelet Dosa

Omelet dosa is my husband's favourite item. Infact he is the one who tought me how to make it. Very Easy, tasty and quick. So here goes the recipe ...

Omelet Dosa

Ingredients :
Dosa Maavu(Aatta) - 1 cup
Egg - 1
Salt and Black Pepper Powder - to taste

Method
Heat a non-stick pan. Beat the egg a little and keep it aside. Pour the Dosa batter and spread so as not to make very thin dosa. And then before the dosa gets cooked too much pour the beaten egg over the dosa and spread it. Sprinkle salt and pepper. Keep the dosa pan covered till the Omelet Dosa gets cooked. Turn it on the other side if needed. Serve it hot with chutney.

Simple isn't it.

Submitting this post to '101 recipe series #1:Omelet' hosted by Sangeeth of Art of Cooking Indian Food