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Thursday, 26 May 2016

LEMON AVAL PUTTU - Breakfast in a jiffy and makes your tummy feel light and happy!

"Fast to cook and good to eat"
When I think of Flattened Rice, this is the tagline I am reminded of.  

Known by different names - Aval, Avalakkiu, Attukulu, Poha, Pohe etc etc. Aval continues to be every Indian household's favourite and most easily sought after cereal by-product. Available in different thickness and densities, as a result of powerful Iron milling/ flattening process of rice, the product gains prime importance in cooking because of its ability to absorb large volumes of any liquid in a short span - be it water, tamarind or vegetable extracts or dairy. It is so versatile that it vibes well with spices, condiments and sweeteners that even if you make an entire menu spread with Aval, it can be well relished. Besides, it is also nutritious and recommended for Heart patients owing to its low Sodium content. 

While it took less than ten minutes to snap up this lemony meal, I should also mention about the snapshots. All the pictures were clicked on my husband 's new ASUS Zenfone Max. I was impressed and did not expect this much of picture clarity when I re-sized the images. The shots were taken in 4 minutes. Pretty decent eh!

Preparation Time: 5 min
Cooking Time: 10 min
Cuisine: Indian
Category: Breakfast, Snack, Tiffin
Spice Level: Mild
Difficulty level: Easy
Source: MIL
Serves:3- 4
Nutrition Facts
Servings 4.0
Amount Per Serving
calories 180
% Daily Value *
Total Fat 7 g10 %
Saturated Fat 1 g4 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 350 mg15 %
Potassium 175 mg5 %
Total Carbohydrate 13 g4 %
Dietary Fiber 2 g8 %
Sugars 2 g
Protein 1 g2 %
Vitamin A1 %
Vitamin C16 %
Calcium1 %
Iron2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the 
INGREDIENTS
  • 2 cups Aval/ Poha/ Beaten Rice
  • 2 small Lemons ( adjust according to size and tartness)
  • 2 green chillies, slit
  • 1-2 red chillies, torn
  • 1 tsp Mustard seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp Urad dhal
  • 1/2 tsp Channa dhal
  • 3 tbsp peanuts/ cashew nuts ( optional)
  • 2 sprigs curry leaves
  • 1/2 tsp grated ginger
  • a generous sprinkle of Asafoetida
  • Coriander for garnish
  • Salt to taste
  • 1/4 tsp sugar
  • 3 tsp groundnut oil
METHOD
  • Pulse Aval/ Poha in a dry mixer jar to break it down to the size of Semolina.
  • Transfer to a microwave safe bowl and wash under tap water to remove any dirt or starch powder.
  • Once clean, fill water until the mass submerges and leave it for 2-3 minutes. You will notice that the Aval/ Poha has absorbed all the water and has increased in volume.
  • Microwave for 3 min on high. The mixture will be completely cooked and will crumble when handled. This is the right texture. Fluff the cooked mixture with a fork to separate.
  • If you don't own a microwave, you can steam it in pressure cooker or an Idli steamer. Ensure that you start heating the water even before you process the Aval.
  • Heat oil in a Kadai . When it fumes, add mustard seeds.
  • When it pops, add  Urad, Dhal, Chana Dhal, peanuts ( if adding) and fry until golden. Add green chillies, red chillies, curry leaves. Saute well. Add asafoetida and turmeric powder. Mix again and switch off.
  • Add salt and sugar. Allow to cool.
  • Once the heat has gone down, cut the lemon and squeeze the juice over the seasoning and add the Aval mix in parts to combine all ingredients. Add in chopped coriander and serve warm.
Looking for more recipes using Aval/ Poha/ Beaten rice? Here are a few more that I have posted earlier.
NOTES
  • The basic cooking process can be adapted for other variations like a Sweet -mixing coconut, jaggery, cardamom powder and served with a banana
  • Or the same can be made into other savoury variations like a Mixed vegetable Pulao style or by using Tamarind extract and spices.
  • The soaking time is largely minimized due to the initial dry grinding process. If you soak the whole flakes, the timing is longer. 



Thursday, 19 May 2016

NO BAKE EGGLESS MANGO CHEESECAKE - Rustic, Homemade , Not so perfect yet the most Delectable Dessert!

Rustic, homemade, not so perfect yet the most delectable Mango dessert that my family and myself have ever had, by far. I have spoken enough about my (our) love for mangoes in my previous posts. In-laws, Hubby and I take great pride in Mangoes indulge., as we both belong to Salem and Vellore, respectively. All of us having lived for years in "The Mango towns" and we even boast among ourselves on our abilities to identify the Mango variety by just smelling them ( FYI folks, this requires practice and eating a  lot :)). People from these regions can absolutely relate to what I am saying. 

Give me a High five!