MASALA POHA / FLATTENED RICE

Of-late, Poha / flattened rice has become my preferred,healthy go-to option ! I have posted nearly five dishes,involving poha on the blog. You can try any number of dishes by incorporating poha. The taste is almost similar to rice. In this dish,I have blended poha with the paste of mint,garlic cloves,green chillies  and made this "masala poha". I couldn't think of better name :)

 

 

 

 

e :)

 

 

 

 

 

INGREDIENTS

FLATTENED RICE/ POHA- 2 CUPS

WATER- 2 CUPS

SALT TO TASTE

ONION- 2 NOS

TOMATO- 2 NOS

OIL- 1 TBSP

CINNAMON-1 Inch

 

CLOVES- 2 NOS

CUMIN SEEDS- 1 TSP

 

INGREDIENTS TO GRIND

MINT LEAVES- 1/2 CUP

GARLIC CLOVES- 3 NOS

GREEN CHILLIES- 2 NOS

PROCEDURE

Wash poha thoroughly to get rid of the impurities. After washing,soak the poha in 2 cups of water and set it aside. After twenty minutes drain the water from it.

In a pan add oil. When it is hot,add cinnamon,cumin seeds and clove.

Add chopped onions,salt and fry till the onions turn translucent. Add chopped tomatoes,turmeric powder and fry till the tomatoes become mushy.

Over this add the ground paste and fry well.

 

Now add in the softened poha over the sauteed ingredients and mix well.

AVAL VEN PONGAL / FLATTENED RICE PONGAL

 Flattened rice,is one of the most preferred options for a healthy meal.It is rich in fibre and easily digestible. It regulates blood sugar levels.It is a good source of carbohydrates,vitamins,antioxidants,essential nutrients and minerals. It is available in varying thickness. Thick flattened rice,is used in upma and other breakfast dishes;where as the thinner variant is used in snacks and deep fried dishes.

 

 

 

 

 INGREDIENTS

 

FLATTENED RICE- 1 CUP

 

WATER- 1 1/2 CUPS

 

MOONG DAL -1/4 CUP

 

GHEE- 1 TBSP

 

 

FOR TEMPERING

 

 GHEE

CURRY LEAVES- 1 SPRIG

PEPPER- 1 TSP

CUMIN SEEDS- 1 TSP

ASAFOETIDA- 1/2 TSP

CASHEW NUTS- 8-10 NOS

GINGER GRATINGS- 1 TSP

SALT TO TASTE

METHOD

Wash flattened rice and soak it in 1 1/2 cups of water.In a pressure cooker,add 2 tsp of ghee and roast moong dal till nice aroma emenates.

I normally,dry roast moong dal in preparing pongal. But this time,I roasted the lentil in ghee and result was amazing.

Over the roasted lentil,add 1 cup of water and cook for three whistles and switch off. Allow the cooker to cool.

On cooling,remove the pressure cooker lid and add the soaked flattened rice,salt along 1 1/2 cups of water and cook for 3 whistles and switch off.

Prepare the seasoning and add it to the cooked content and mix well.

NOTE: Quantity of water solely depends on the variant of flattened rice. Hence,if it is thick,it takes in more water. Thus,you can adjust the water accordingly.

MANGO HALWA

 

 

I love to relish mango in myriad forms.Hence,I decided to make this halwa. My original plan was Aaam pappad; but I drifted from the plan,as I was apprehensive of the leathery texture of the pappad.But this halwa is quite easy,asI have prepared corn flour halwa with ease .Hence,in the same recipe,I incorporated mango pulp and made soft yummy halwa !!

INGREDIENTS

CORN FLOUR- 1 CUP

WATER FOR MIXING THE FLOUR-  3 CUPS

SUGAR- 3 CUPS

WATER FOR PREPARING SUGAR SYRUP- 2 CUPS

GHEE- 1 CUP

YELLOW FOOD COLOR- 1/4 TSP 

 

 

PROCEDURE

    1.Mix 1 cup of corn flour in 3 cups of water,yellow food colour and set it aside.

 

 2. Wash,wipe and scoop out the pulp from mango and blend it in a mixer  jar to smooth puree without using water.

 

3.  Dissolve 3 cups of sugar in 2 cups of water and heat the pan. Keep stirring, till the syrup reaches sticky consistency and switch off.

 

4. Now add in the corn flour mixture to the sugar syrup and heat the stove.Also add in the Mango puree.

5. Keep stirring the mixture till it thickens. You can notice the colour change and gloss as well.Now add 1.2 cup of ghee and blend in medium flame.

6. At one stage, the mixture becomes even more thicker and it leaves the sides of the pan. Now add the remaining ghee and stir in mild heat.

 

 

 

 

 

 

 

7. To check the right consistency,drop a small portion of the halwa from the pan and roll it. If you are able to roll it into a ball,then it is the right consistency and you have to put off the heat..If the halwa disintergrates,then you need to stir further.

8.Grease stainless steel or any container with ghee and pour the halwa over it. Allow it rest for thirty minutes.

9. On cooling, cut the halwa with knife.You can even garnish the halwa with chopped nuts. I always love plain mango halwa.