Pohe/Poha/Aval

Hi Friends,
Posting the recipe of Pohe which is popular in Maharashtra.I follow the recipe of my mother in law.
Pohe is anytime dish and can be cooked fast.

Note down the recipe friends.

Ingredients

Flattened Rice /Poha/Pohe/Aval - 3 cups
Oil- 3 tbsps
Mustard seeds/kadugu/mohri - 1 tsp
Hing/Asafoetida/Perungayam - 1 tsp
Turmeric/Haldi/Manjal - 1 and half tsp
Curry leaves
Onion - 2
Potato (Big)-1
Green chillies -Vary to taste
Scrapped coconut - half cup
Coriander leaves - 1/2 cup
Salt to taste
Sugar - 1 tsp
Ginger - 1 inch
Lemon -1

Method

Flattened rice/Pohe  are available in different varieties in India.In south ,we get a thicker variety.In maharashtra slightly lighter.

Flattened Rice

Chop onions,green chillies.
Grate Ginger.Peel the skin and chop potatoes into thin slices as shown.

Wash Poha in water well.Drain the water immediately in case of lighter variety available in maharashtra.If it is thicker South indian variety, then soak in water for few minutes till soft and drain the water.
Drain the pohe in a colander.

Mix grated ginger,salt,sugar,chopped coriander leaves with pohe well.

In a kadhai,add oil,mustard seeds,let it crackle,add hing,chopped green chillies,curry leaves,chopped onions,turmeric one by one and saute well.Add sliced potatoes to the kadhai,saute till potatoes are cooked.

Once potatoes are cooked,add pohe mixture from colander to kadhai.Mix well.Place a lid.Pour little water over the lid to prevent over burning of pohe.Simmer the flame of the stove.

Pouring water over the lid is a simple physics phenomenon.When hot steam emanates from pan comes into contact with comparatively cold lid(because of cold water on lid),the steam condenses and falls back into kadhai and prevents over burning of food.This technique can be applied when preparing dry sabjis.Simmer flame is a must in this process.

Once Pohe is cooked,Serve it hot with lemon slices.

Kuzhi Paniyaram/Appe

Hi Friends,
Posting the recipe of Famous Kuzhi Paniyaram of South India.
Kuzhi paniyaram is one of the tastiest breakfast dish prepared with a batter similar to idli/dosa batter.
I follow the recipe of my sister in law Abirami.

Kuzhi Paniyaram

Note down the recipe and just gorge on it friends.

Ingredients

Ideal measure for batter

Idli Rice(par boiled) - 2 cups
Raw white rice - 2 cups
Udad dal/uluthamparuppu - 1 cup
Methi seeds/Fenugreek seeds/Vendhayam -Heap(Gopuram) over Udad dal (may come around 1 tbsp)
Salt

Above measure can be used in south states where rice flour obtained from raw rice is more.

But I used this measure

Idli Rice- 2 and 3/4 cups
Raw white rice - 1 and 1/4 cup
Udad dal - 1 cup
Methi -heap over udad dal


Onions chopped -3
Curry leaves - chopped
Coriander leaves - chopped

Can add chopped ginger,coconut,green chillies if you want.


Method.

Soak rice,udad dal,methi seeds together in water  for 3 to 4 hours.Grind them.Add salt and ferment the batter for 7 to 8 hours
To the fermented batter,add chopped onions,coriander leaves,curry leaves etc .
Heat the Paniyaram pan,add little oil in cavities.It is not necessary to add more oil to cook paniyaram.It can be cooked with optimum oil.
Add the batter to the cavities,close it with a lid and cook in medium flame.

After one side is properly cooked,turn them carefully and cook till golden brown and crispy.

Serve hot paniyarams with chutney.

Iru Puli Kuzhambu/Kulambu

Hi Friends
Iru Puli Kuzhambu is one of the yummiest accompaniment with Rice.
I follow the recipe of Late Prof.Saroja ,fondly called as saroja mami, Our family friend.
She used to call this kulambu as Light Rose Kuzhambu because of the colour.

Iru Puli Kuzhambu

This is called as Iru Puli Kuzhambu because both Tamarind and Indian curd are used in this recipe.
Both are sour,so has to be used in limits.Coconut oil enhances the taste of this recipe.

Ingredients

Vegetables to be used -
Ash gourd/Vellai pooshanikkai/Kohla
or
Bhendi/Ladies Finger/Vendakkai
or
Arvi/Seppankizhangu/colocasia roots

For paste,

Methi seeds/Vendhayam/Fenugreek seeds - 1 tsp
Urad dal/Ulutham paruppu -  half cup
Pepper - 1 tsp
Dry Red chillies - 7 or 8 (Can vary according to taste)
Coconut (Scrapped) from one half or  1 1/2 to 2 cups
Rice - 1 tsp

Coconut Oil - 2 to 3 tbsps
Mustard/Mohri/Kadugu - 1 tsp
Curry leaves

Tamarind - Size of amla
Indian Curd - 1 cup
Salt to taste


Method

Mix Indian curd with water and make buttermilk out of it.

Roast methi seeds,urad dal,rice,pepper,red chillies,coconut in little coconut oil.Add water and grind it to a paste.Add the paste to buttermilk,mix well.

Boil tamarind in water,extract pulp ,add water,curry leaves and keep aside.

In a pan,boil the chopped vegetables in tamarind pulp and water mixture,add salt.

In case of ladies finger,roast it in coconut oil and add tamarind water to cook it.

After the vegetables are cooked,add the ground paste mixed with buttermilk to the boiled vegetables, bring it to a boil and put off the flame.

For tempering,
In a kadhai,add coconut oil, mustard seeds,let it crackle and add curry leaves.Put off the flame.Add this tempered mixture to the kuzhambu.

Serve hot with rice.

Tomato Rasam

Hi Friends
Posting the recipe of Rasam,a famous South Indian soup which can be consumed with Rice.I follow my Mother's Recipe for preparing Rasam.

Ingredients

Tomatoes - 3
Tamarind  -small lemon size
Turdal -half cup or less
Rasam Masala Powder -2 tbsp
Garlic(optional)
Curry leaves
Asaefoetida/hing/Perungayam  1 tsp
Turmeric/haldi/manjal  1 tsp
Salt to taste
Mustard/kadugu/mohri/Rai 1 tsp
Green Chillies (optional)
Oil 1 tbsp
Jaggery little (optional)
Pepper powder and jira powder ( 1/2 tsp each)

Method
Pressure cook turdal with more water.Mash it well and keep aside.
In a cup of water add tamarind,boil well and keep aside to cool.(This process helps in negating tamarind's ill effects).After cooling,extract tamarind pulp by filtering .

In a pan,add chopped tomatoes,curry leaves,hing,turmeric and water,mix them well with hands and place it on stove,Bring it to a boil.Add tamarind pulp.Let it boil.Add mashed turdal and water.Salt,
freshly ground pepper,jira powder,Rasam masala powder.Add jaggery if needed.Boil till bubbles appear.Switch off the flame.
For Tempering,
In a small kadai,add oil,mustard seeds,let it crackle,add hing,chopped garlic,green chillies.Add the tadka to Rasam
Garnish with chopped coriander leaves.

Will post recipe of Rasam Masala powder in few days.

Tip:-If you want to make it little spicier,add Rasam masala powder during tempering