Aval Payasam Recipe with step by step pictures. This recipe is simple and quick traditional dessert to make for any occasion. It is made using brown rice poha, banana, coconut, jaggery, coconut milk, nuts and ghee. Aval Payasam Recipe Payasam is something which is perfect to serve god on any special occasions. Specially for ganesh...
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Originally posted 2017-12-05 01:48:04.
The post Khatta Meetha Chivda appeared first on Manjula's Kitchen.
Poha (Flattened rice) is a versatile ingredient used for breakfast or a quick evening snack all over India.
During winters fresh green peas are available in plenty and I use them in my cooking a lot.
Peas Poha is one such favorite breakfast at home where lot of fresh tender peas are used as a part of the recipe. Poha is seasoned and tempered with simple Indian spices that makes it very tasty and flavorful .
Flattened rice, commonly known as poha, is rice which is flattened into flat, light, dry flakes originating from the Indian subcontinent. These flakes of rice swell when added to liquid, whether hot or cold. The thickness of the flakes varies between almost translucently thin to thick Poha and used in varieties of Indian dishes. It is called by different names in different regions, such as Avalakki (ಅವಲಕ್ಕಿ) in Kannada, Atukulu in Telugu, Aval in Tamil & Malayalam, Poha in Hindi.
Avalakki Rasayana/Sihi Avalakki/Sweet Poha is a famous dish from Karnataka, usually prepared during festivals to offer as a Prashad to Lord during Tulasi festival or Krishna Janmashtami. Poha/Aval is Lord Krishna’s favorite food, so avalakki kayi bella is prepared for his offerings. Avalakki Rasayana is a very simple dish, involves no cooking, so could be a great energy dish for ones who are fasting for festivals.
Most Indians kickstart their day with Poha for breakfast. So why not try your breakfast with healthy Poha. A healthier variation to the everyday poha is the red poha, which is made from red rice. Moreover, unlike white rice, red rice doesn’t undergo excessive processing, and as such the other bran layer remains intact. Red poha is slightly coarser in texture as compared to white poha. Red poha can be used pretty much the same way as white poha. You need to rinse the poha 2-3 times and soak it in water first, for at least 10 minutes, so that it softens and then use in many dishes such as salads or stir fry with other vegetables and spices or use in cutlets. This rasayana recipe calls for Red Poha, but you could still use white Poha. It is really about making a healthier choice.
I Usually prepare rasayana as a side dish whenever I make avalakki oggarane (which is the spicy version of poha) for breakfast. Great to pack it in a lunch box too. This Rasayana is a mixture of Red Poha, Jaggery, Coconut, Banana, and Cardamom powder. I call this recipe as 5-ingredient Rasayana that could be prepared within 5-mins.
We had a lot of jackfruits this summer and was finding ways to use in recipes. So thought why not dump into sweet Poha dish and trust me, it tasted so good and made an awesome combination with banana and Poha. Make sure to use only ripe Banana and Jackfruit for this recipe. Jackfruit is purely optional, skip if unavailable. Make this simple no-cook yummy rasayana for breakfast or pack it for lunch box.
You might want to try these festivals recipes…
Check out other Side-dishes….
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Set dosa is one of the most loved breakfast in Karnataka. Though the basic ingredients remain the same,there are some mild variations used by various restaurants that make them a speciality .
My mom had learnt a recipe from one restaurant cook and I have been following that primarily all these years to make Set Dosas at home . To check out my Mom's variant click here.
Recently, my cousin Kalyani who blogs at Sizzling Tastebuds posted a Millet Set Dosa which prompted me to look up her recipe of The Regular Set Dosa and I found that it was slightly different from my recipe and I went ahead and made Set Dosas with her proportion and needless to say everyone at home liked it. They were just spongy and so soft that it was a melt in mouth experience. I have followed her recipe to the 'T' and no changes at all .
I served these cotton soft set dosas with Aloo Sagoo and Coconut Chutney the way it is served in most restaurants here in Bangalore . Chutney Pudi is of course our family favorite and we cannot imagine having our Dosas without Molagapudi. Click on the recipe names above for detailed method of preparation.
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Chiwda is a traditional Maharashtrian snack made during Diwali alongwith the various other snacks.
Patal Poha chivda is prepared using thin paper variety rice flakes and very easy to make. Hardly uses a few spoons of oil ,making it a healthy choice to indulge. A perfect snack to compliment a hot glass of coffee or tea . You can make this anytime during the year and store it in an airtight container. Stays good for almost 10 days.
Patal poha chivda is made by dry roasting the poha and is seasoned with mild spices and garnished with lots of roasted groundnuts, roasted gram and even cashew nuts .
Having grown up with a lot of Maharashtrian friends around this snack was a regular feature at home and even now I make it frequently but somehow it never made it to the blog .
This time when Poonam suggested Maharashtrian cuisine for our Shhh cooking secretly group, I planned to make this chiwda with the secret ingredients Green chilli and roasted gram given to me by Aruna and she prepared Khamang kakdi - healthy cucumber salad using the secret ingredients peanut and mustard that I gave her . Poonam's Shakkarpaare is my next in list for 4pm snack.
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