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  • Rajbhog milkshake

    Milkshakes are an all time favourite of kids.  I find it a good remedy for stubborn kids who refuse to drink milk. They are ideal for working men as it is healthy and filling. It is an ideal breakfast menu.

    It was during the summer holidays, we visited a new restaurant and this caught my attention. It was simply  amazing and the kids loved it. One  day I thought I should give it a try and it not only turned out well but awaited !

    Ingredients  :

    • Milk 2 glasses
    • ice cream 2 scoops
    • dates 6
    • almonds 4
    • cashews 6
    • banana 2
    • sugar 1tsp ( optional)
    • vanilla essence a few drops
    • ice cream for topping

    Rajbhogmilkshake

    Method :

    Soak dates, almonds and cashews in half a cup of hot milk for half an hour. Grind them together. Now add bananas,ice cream  and milk and blend together. Add sugar if needed .  Chill and serve with a topping of ice cream.

    Handy hints:

    Freeze the bananas before hand. It gives a good texture.

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  • Palak Kofta Curry

    Palak Kofta Curry

    Palak Kofta Curry is a delectable side dish from North Indian cuisine. Dumplings of potato are dipped in a delicious spinach gravy, it makes a good side dish with roti and naan. 

    Spinach is one of the healthiest foods mentioned by the world health foods. It is rich in anti -oxidants and store house of nutrients.It consists of Vitamin K,Vitamin A, manganese,iron and Vitamin B2 and B6. One needs to include it on a regular basis in their diet.

    Spinach can be used in various ways in our diet. Recipes with spinach are a good way to sneak in some nutrients for my family. Moreover, I love the versitality of spinach.  I often make   Alu Palak, and the delicious Dal Palak as accompaniments with chapathi.  I had made a kebab and it had turned out delicious. I even used  in making dry snacks such as Palak Sev.

    Here is an accompaniment Palak Kofta Curry which you can use it with steamed rice or roti.

    palak kofta curry

    Palak Kofta Curry Recipe

    Ingredients:

    For the curry :

    • Spinach 3 clusters
    • onion 2
    • ginger 1 inch
    • green chilli 2
    • red chilli powder 1tsp
    • milk 2tbsp
    • cream 2 tbsp
    • coriander powder 1tsp
    • salt to taste
    • oil for cooking

    For the koftas :

    • boiled potatoes 3
    • onion 1
    • green chilly 2
    • spinach leaves  a few
    • ginger 1/2 inch
    • bread 2 slices
    • coriander leaves 2 tbsp
    • garam masala powder 1/2tsp
    • amchur powder 1/4 tsp
    • salt to taste
    • cornflour for binding
    • oil for shallow frying

    Method :

    For the spinach curry :

    • Blanch the spinach leaves. When cool grind to a paste.
    • Take oil in a kadai, add  ginger, then put the onion pieces and saute it. As they turn pale, add the spinach paste. Allow to boil for a minute.
    • Add milk, coriander powder, garam masala powder, red chilly powder and salt.
    • Finally, stir the cream into it.
    • Let the flavours blend together.

    For the koftas :

    Kofta is usually made by deep frying in oil. But, I have adopted the healthier version of cooking and it is equally tasty.

    Take a bowl and mash the potatoes. Add finely cut onions, a few spinach and coriander leaves which are chopped into bits. Grind the chilli and ginger together. Mix all the spicey powders along with bread and salt. Knead well. Make flat balls and keep aside. Make a paste of cornflour. Dip the kofta into and it and shallow fry on a skillet.

    To serve:

    Put the kofta  in the curry just before serving.

    Some quick notes for you :

    • Do not blanch the leaves for more than two minutes.
    • If you want to make a vegan dish, add almond milk instead of milk and avoid the cream. This also tastes good.
    • Garlic may be added for the curry. I have not added. Use ginger garlic paste and saute.
    Palak Kofta Curry
    Palak Kofta Curry
    Evergreendishesdev

    Palak Kofta Curry

    Palak kofta curry is a tasty accompaniment from North Indian cuisine. Guilt free, melt in the mouth koftas are dunked in a spinach gravy, makes a tasty treat with any meal.
    Print Recipe
    Course: dinner, lunch ideas
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    For the gravy
    • 3 cluster spinach
    • 2 onion
    • 1 inch ginger
    • 2 green chilli
    • 1 teaspoon red chilli powder
    • 2 tablespoon milk
    • 2 tablespoon fresh cream
    • 1 teaspoon coriander powder
    • salt
    • 2 teaspoon oil
    For the koftas
    • 3 boiled potato
    • 1 onion
    • 2 green chilly
    • spinach leaves
    • 1/2 inch ginger
    • 2 slices bread
    • 1/2 teaspoon garam masala
    • 1/4 teaspoon amchur powder
    • salt to taste
    • cornflour for binding
    • oil for frying

    Method
     

    For the gravy
    1. Blanch the spinach leaves, keep aside a few for koftas.
    2. When cool grind it to a paste.
    3. Take oil in a pan, add ginger, saute for a while, then add onions.
    4. As the onions turn pale pink, put the spinach puree. Allow to boil.
    5. Add milk, coriander powder, red chilly powder, garam masala powder and salt.
    6. Lastly, add the cream, let cook for sometime.
    To make koftas
    1. Take a bowl and mash the potatoes
    2. Add finely chopped onion, spinach and coriander leaves to it.
    3. Grind the ginger and chilli together.
    4. Mix all the spice powders along with salt and bread to it.
    5. Knead well.
    6. Make flat balls and keep it aside.
    7. Make a paste of cornflour.
    8. Dip the balls in it and shallow fry on a skillet.
    To serve:
    1. Put the koftas in the gravy and serve immediately.

                              HAPPY TO HAVE YOU  AND DO ENJOY OUR AWESOME  DINNER PARTY .

    This was one of the first few posts that I wrote in the beginning. I have joined a group Foodies_Redoing Old Post and thus I am updating one post with better pictures every fortnight. Sending this to Foodies_Redoing Oldpost 7

    If you ever make Palak Kofta recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.

  • Stuffed Bhendi

    Stuffed vegetables make great accompaniments. Although ,they involve  a lot more efforts ,it is worth it. Stuffed bhendi is tasty and can be prepared for lunch.

    Bhendi or ladies finger ,popular as okra to many is extensively used in our daily cooking. It is a wonderful vegetable filled with pyridoxine,minerals as vitamin A,B ,C and K also iron, manganese  and potash. It is suggested that one needs to include more of this veggie in their diet to prevent alzeihmers. It  is low in calorie and ideal for those with diabetics . Try to include in different. Here is the recipe of stuffed bhendi for you.

    Ingredients:

    A) To make you need

    • bhendi or ladies finger 1/2 kg
    • oil

    Choose tender and small garden fresh  bhendis for this vegetable.

    B)  To be ground to a paste:

    • onion 2
    • tomato 1
    • ginger 1/2 inch
    • green chilly 2
    • coriander 1/2 bunch
    • cumin 1/4 tsp
    • chilly powder 1 tsp
    • fresh coconut 1bowl
    • salt

    stuffed okra

    Method :

    • Wash the okra and pat dry.
    • Trim the edges
    • Make a slit in the centre with a sharp knife.
    • Grind all the ingredients to a fine paste.
    • Slowly fill into it . Take care, as you may break open it further.
    • Keep aside.
    • Repeat for all the bhendi
    • Heat oil in a kadai.
    • Slowly add the stuffed bhendi and let cook on a slow flame.
    • Saute once in a while,lest they do not mess up.
    • Add the remaining paste.
    • Cook for five more minutes.
    • Remove from fire, serve with chapati or roti.

    DSC01786

    bhendi trimmed

    DSC01784

    bhendi slit

    ground paste

     

    DSC01797

    stuffed with the paste

    stuffed bhendi

    stuffed bhendi

    Related post of capscicum can be found here :

    https://evergreendishes.com/2014/05/30/stuffed-capscicum-microwave-cooking/

    I found on my blogging friend VidyaLakshmi Chandrahasa’s  website www.akshaypatre.com the  kind of vegetable that we usually make and thought of sharing it here :

    http://www.akshaypatre.com/2013/08/bhende-sukke-bendekayi-palya-okra.html

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    HAPPY COOKING

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  • Samosa | How to make crispy samosa

    Samosa | How to make crispy samosa

    Samosa are an all time favourite snack relished by young and old alike. Crispy, triangular shaped,  filled with tasty fillings and deep fried make sumptuous snack to devour anytime. Love the idea of a samosa for a weekend when children can eat and enjoy their favourite serial, isn’t it? 

    The filling of a samosa can be of many kind. The most popular one is the potato filling. Mixed vegetables along with boiled potatoes makes a good option. The recent trending ones are the corn samosa, paneer samosa and the dry fruit samosa.

    samosa

     

    Ingredients 

    for the covering :

    • wheat flour 2 cups
    • salt a pinch
    • ghee 2tsp

    for the filling :

    • potatoes 3 boiled
    • onion 1 finely cut
    • green peas 1 bowl
    • amchur powder 1/4 tsp
    • coriander powder 1tsp
    •  cumin powder 1 tsp
    • red chilly powder 2 tsp
    • garam masala powder 1/2 tsp
    • salt to taste
    • coriander leaves finely cut

    Other ingredients:

    • flour for dusting
    • oil for frying

     

    Procedure :

    for the dough :

    Take the flour in a wide nowl. Add ghee and salt to it. Mix it well with fingers, it should form a crumbly texture. Now, add water in small quantities and mix into a dough  of thick consistency. Cover it with a damp cloth and keep it aside for 15 minutes.

    dough

    Take oil in a kadai and saute the onions and remove from fire. Add the potatoes and all the ingredients. Mix well and keep aside.

    DSC01750

    rolledtwo halves

    Take a ball and roll into a thin circle of 5 inches. Cut it in the centre. Take one section and keep aside.  Now ,you should fold into a cone .Place the stuffing and seal the sides with a little water. Heat oil in a pan, once it is hot, put two and deep fry on low flame. Keep tossing with some oil over them in between. Once they are golden, in colour, remove and put them on a tissue paper. Repeat for the remaining.

    stuffing

    I had prepared medium sized ones.

    samosa

    The stuffed samosas can be put in the air fryer and made a guilt-free snack. I used my Philips Air fryer to make these guilt free snacks. In just ten minutes, crispy, tasty, guilt-free samosas were ready.

    samosas in air fryer

     

    samosa

    Samosa in 2 ways

    Samosa is a crispy and tasty snack loved by all. It is ideal to serve as an evening snack with a cup of hot tea.
    Print Recipe Pin Recipe
    Course: evening snacks
    Cuisine: punjabi
    Ingredients Method

    Ingredients
      

    • for the covering :
    • 2 cup wheat flour
    • salt a pinch
    • 2 teaspoon ghee
    • for the filling ;
    • 3 potatoes boiled
    • 1 onion finely cut
    • 1 cup green peas
    • 1/4 tsp amchur powder
    • 1 tsp coriander powder
    • 1 tsp cumin powder
    • 2 tsp red chilly powder
    • 1/2 tsp garam masala powder
    • salt to taste
    • coriander leaves finely cut
    • Other ingredients:
    • flour for dusting
    • oil for frying

    Method
     

    1. Take the flour in a wide nowl. Add ghee and salt to it. Mix it well with fingers, it should form a crumbly texture. Now, add water in small quantities and mix into a dough  of thick consistency. Cover it with a damp cloth and keep it aside for 15 minutes.
       
    2. Take a ball and roll into a thin circle of 5 inches. Cut it in the centre. Take one section and keep aside.  Now ,you should fold into a cone .Place the stuffing and seal the sides with a little water.
    3. Heat oil in a pan, once it is hot, put two and deep fry on low flame. Keep tossing with some oil over them in between. Once they are golden, in colour, remove and put them on a tissue paper. Repeat for the remaining.
    samosa
    samosa

    So, here’s something to cook for the weekend ! Happy Cooking and have  a great weekend ! Do subscribe to get a copy of Book of Handyhints. If you have liked this Samosa recipe, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

  • Chennai Idli

    Idli are an all time favourite for many of us. I love making this one, as they are soft and supple. There may be a variation in other recipe as this is modified by me.They make an ideal breakfast with sambar and chutney. Why is this named as “Chennai Idli” ? Chennai is a place in South India,it is the capital city of the state of Tamilnadu. It is here, they were first made  and  was very famous for these soft and supple idlis. Hence the name as “Chennai Idli”

    Ingredients :

    soft idlis
    ideal breakfast

    Procedure :

    • Soak the rice in hot water for 4 hours.
    • Soak urad dal seperately  in cold water for two hours.
    • Grind both of them seperately with adequate quantity of water. Later ,mix both together.
    • Now, rinse the semolina in water for sometime. Mix into the ground batter.
    • Keep in a warm place to ferment for 8 hours.
    • Add salt, mix and  and make idlis the usual way, in a steamer.
    • Serve with coconut chutney and sambar and a dollop of butter if you wish !

    Just a note :

    Idli rice is a different kind of rice, which is used in making idlis and dosas. It is partially brown and  smaller in size. Here, in south india, it is called as salem rice.

    My other idli recipes on the blog:
    chennai idli
    Evergreendishesdev

    Chennai Idli

    Soft and supple idli make ideal breakfast, chennai idlis are that kind. 
    Print Recipe Pin Recipe
    Prep Time 2 hours
    Cook Time 20 minutes
    Total Time 2 hours 20 minutes
    Course: Breakfast, healthy, lunch box
    Cuisine: Indian, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup urad dal
    • 2 cup idli rice
    • 1 cup semolina (idli)
    • salt
    • water

    Method
     

    1. Clean and wash the rice. Boil water in a pan. Put the rice in it and soak it for four hours.
    2. Soak urad dal in regular water for two hours.
    3. Grind both of them separately to a smooth batter. Later, mix them in a wide bowl.
    4. Wash the semolina and soak it for ten minutes, mix it in the batter and keep it in a warm place to ferment, preferably overnight.
    5. Add salt to the batter and mix it well.
    6. Take the idli stand, put the batter in each of the cavity, steam it for fifteen to twenty minutes.
    7. Once, it is done, let cool, then remove and serve with coconut chutney and sambar. 

    Notes

    • Batter is to be kept in a warm place.
    • Keep a wide plate below the container, lest it may not overflow on fermenting.
    • Fermenting time differs according to the season and the region where you are. 

    Make sure to get your copy of ” Book of Handyhints” which contains many useful tips for you. Subscribe to the mailing list and get it now.

    Chutney recipe can be found here

    Note: This post contains affilate links

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  • Black eyed bean veggie (alasande kalu)

    Black eyed bean veggie (alasande kalu)

    Black eyed bean makes a good accompaniment with chapati or jowar roti. Dried ones need soaking while the fresh ones can be cooked instantly.

    Daily cooking needs some planning and I find beans to be useful in some way, either as a quick or soaked stir fry.  I tend to make them quite often as they are rich in nutrients and loved by all. Black eyed bean,  known by the name as “alasande ” in kannada  makes a good accompaniment with jowar roti or chapati. It is used in various dishes as sambar and fried dumplings. Here is one kind of accompaniment that is often made at home. 

    black eyed bean palya

    Ingredients that you need are 

    • Black eyed bean 2cups  
    • Onion 2  
    • Coriander 1/2 bunch
    • Ginger 1 inch
    • Green chilly 4
    • Cumin 1tsp
    • Oil 1 tbsp
    • Salt to taste 

     

    Method :

    Soak the black eyed beans for half an hour.Cut the onions finely and keep aside. Pressure cook them. Grind coriander leaves,ginger and green chilly  to a fine paste. Take oil in a kadai, add cumin, turmeric powder and asafoetida. As cumin splutters add onions and saute till light pink. Now,add the paste and salt to it . Let cook for a minute. Add the cooked beans along with the water. Let boil to get a thick consistency.

    Handy hints:

    • Adding the water content ensures all the vital nutrients are regained.
    • Two cloves of garlic may be added while grinding the paste.

    Black eyed bean veggie

    Black eyed bean veggie makes a good
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    soaking time 30 minutes
    Course: sabzi
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 2 cup black eyed bean
    • 2 onion
    • 1/2 bunch coriander
    • 1 inch ginger
    • 4 green chilly
    • 1 tbsp oil
    • salt

    Method
     

    1. Soak the black eyed beans for half an hour.
    2. Cut the onions finely and keep aside.
    3. Pressure cook the soaked beans.
    4. Grind coriander leaves,ginger and green chilly  to a fine paste.
    5. Take oil in a kadai, add cumin, turmeric powder and asafoetida. As cumin splutters add onions and saute till light pink.
    6. Put the paste along with required amount of salt to it. Let cook for a minute.
    7. Put the boiled beans to it, boil for sometime, until you reach the required consistency.

    This is an old post which I have redone it now with better pictures and text. Sending this to Foodies Redoing Old Post 16, a foodie group where we virtually meet with our new posts twice a month.

    If you ever make this recipe, take a picture and tag me @foodiejayashree on Instagram or @evergreendishes on Facebook. Let’s be connected. 

     

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  • How to make custard apple milkshake

    How to make custard apple milkshake

    Custard Apple Milkshake is creamy and tasty. It is ideal to serve for breakfast. 

    Custard apple, a seasonal fruit, creamy, sugary  and pulpy is loved by many. It is considered to be the fruit of the Lords. It is a delicious fruit ideal to make desserts.

    Custard apple is a delicious fruit grown in tropical countries with high altitudes.. It is also commonly called as sugar apple , cheimoya  or sweet pop. It is a pale green, spherical or conical shaped fruit with a thick rind, outer existence has knobby segments.  The flesh is sweet and tasty. A typical fruit has twenty to thirty hard, black seeds in it. I have heardthe seedless variety is available but not seen to date. Custard apple  is available during the months of October to February in India. It is called as sitaphal in Kannada, Gujarati and Marathi, Shareefa in Hindi and a Seetapazham in Malyalam. 

    custard apple milkshake

    Custard apple is usually eaten as a fruit. tastes good when it is chilled. You can make delicious desserts as ice cream or kheer. Sitaphal milkshake is creamy and tasty.

    Custard Apple is rich in anti-oxidants, vitamins and minerals. It is rich in Vitamin B6, which helps to improve the mood and fights depression. It helps to build the immune system of the body.The cartoneiod antioxidant helps to maintain good vision. Lutein, may also help in preventing cataract and AMD conditions. Cheerimoya helps to fight against cancer.

     

    Custard Apple Milkshake Recipe / Sitaphal Milkshake :

    Ingredients 

     2 Custard apple 

    2 cup chilled milk chilled 

    1 teaspoon sugar 

     1 teaspoon vanilla milk powder 

    Method :

    Remove the pulp from the seeds. Blend all the ingredients together. Serve chilled.

     

    About the event :

    This is an old post which I have redone with better pictures and text. Sending this to Foodies_Redoing Old Post 88, a fortnightly event. Here, we as a group, work on an old post either by changing the pictures or writing better text. Here, I have changed the picture and put more information in the body of the article. The recipe remains the same. It was published on 31/ 8/2014. I have redone it on 30/9/2022.

    Pin in for later :

    custard apple milkshakeIf you ever make  Custard Apple Milkshake, take a picture and share it on Facebook or Instagram by tagging @evergreendishes and @foodiejayashree  respectively. I will be happy to see your creation and share it further.

    Subscribe to get all updates and an e-book for free.

     

     

     

  • Vegetable Biryani | Veg Biryani

    Vegetable Biryani | Veg Biryani

    Vegetable  Biryani is a flavoursome, layered rice cooked with vegetables and spices and  saffron infused. It makes a tasty dinner menu with a yoghurt based salad.

    Biryani is a popular food loved and cherished  Indian food.  It is a mixed rice dish made with meat, rice and some spices cooked in dum usually. The vegetarian biryani with vegetables is made to cater to the other sect of indivduals who do not eat meat.  It is a dish which gained popularity in Hyderabad during the Nizam period and till date is the most ordered dish online. 

    Usually made with meat, here is the vegetable biryani or veg biryani as it is commonly called.

    veg biryani
    veg biryani

    Ingredients :

    • 2 cups of uncooked basmati rice (aromatic long rice)
    • 2 cups of assorted veggies as beans, carrots, cauliflower,potatoes and peas
    • 1 onion
    • 3 green chillies
    • 2 inch ginger     
    • 4 cloves garlic
    • 1 tsp turmeric powder
    • 1 tsp chilli powder
    • 1 tsp coriander powder
    • 3 cloves
    • 3 cardamom
    • 1 stick of cinnamon
    • 2 tomatoes
    • 3 tbsp oil
    • ½ cup curds or yoghurt
    • 2 tbsp oil for cooking
    • salt

     

    For garnishing:

    • Fresh chopped mint leaves
    • Caramalised  onions

    Method:

    Pre-requsites: 

    • Cook the rice with only two cups of water. It is partially cooked, on further cooking it will be evenly done.
    • Cut veggies into small cubes.
    • Grind onion, green chillies, ginger and garlic into a fine paste.
    • Boil the vegetables in a pan. Add the potatoes, a little later as they should be a little firm.
    • Make powder of clove, cinnamon and cardamom.
    • Make puree of tomato and keep aside.

     

    Cooking procedure :

    • Now take oil in a pressure pan and add the paste of onion. Saute it till light pink in colour.
    • Then add the pound spices and continue to sauté.
    • Later add turmeric powder, coriander powder and chilli powder.
    • Add tomato puree,mint leaves and yoghurt and continue to blend the mixture.
    • As the aroma spreads add the boiled veggies, and the partially cooked rice.
    • Close the lid and allow to cook on a slow flame.
    • Once done, mix the rice well as the masala needs to blend well.
    • Garnish with caramalised onions.
    • Biryani is ready to serve.

    To make caramalised onions :

    Cut onions into thin long pieces. Take oil in a small pan and add the onions. Saute them until dark brown in colour. Be careful as they tend to get burnt easily.

    To Serve :

      Serve biryani  garnished with onions along  with a yoghurt based salad of your choice.

    About the event :

    Sending this to Foodies_Redoing Old Post 129. It is a fortnightly event, where we work on an old post by editing with better pictures or text. Here, I have put better pictures and a lot of formatting had to be done. This is one of the first posts writtwen in 2014, edited today on 17/6/2024.  Phew, this is thee year of my blogging.

    Pin it for later : 

    vegetable biryani
    vegetable biryanii                                                                                                                                    If you  ever make  Veg Biryani,  take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

     

     

     

  • Potatoes in gravy

    A day without veggies in the kitchen and these potatoes are such a handy stuff, I really love them for their versitality. It can be used in all kind of cooking. Here is another veggie for you.

    The ingredients that you need are :

    • potatoes 3
    • onions 2
    • tomatoes 3
    • chilli powder 1tsp
    • garam masala powder 1/2 tsp
    •  oil 1 tbsp
    •   turmeric powder1/4 tsp
    • cumin seeds1/2 tsp  
    • kasuri methi 1/2 tsp 
    potatoes in gravy
    love this one

     

    To Proceed :

    Wash and cut the potatoes into small triangular shapes with their jackets on. Cut onions and tomatoes finely and keep aside.Take oil in a kadai, add cumin and the onions. Saute for a while,then add the tomatoes and let cook. Now add the cut potatoes into it. Add enough water and salt . Cover with a lid for even and fast cooking. Later,add chilli powder, garam masala and kasuri methi to it. Serve with chapati or phulka.

            HAPPY COOKING !!! 

  • Gojjavalakki / Huli Avalakki

    Gojjavalakki / Huli Avalakki

    Jump to Recipe

    Gojjuavalakki  or Gojju Avalakki is a staple food in South India. It is tangy and also called as Huli Avalakki. Huli is the regional word meaning sour. It is not only sour, but I can say tangy.

    Beaten rice  popularly known as  “avalakki ” in karnataka and “poha ” in maharashtra  is one of the staple food of the Kannadigas. They relish eating in any form, just as a chivda with tea or for breakfast. Here is one such recipe which many of you can relate.

    gojjavalakki
    gojjavalakki

    The ingredients needed are : 

    • 4 cup beaten rice 
    • 300 ml tamarind pulp 
    • a lemon size ball of jaggery 
    • 2 tablespoon oil 
    • 1/2 teaspoon mustard seeds 
    • a pinch of asafoetida  
    • 1/4 teaspoon turmeric powder 
    • 2 tablespoon groundnuts 
    • 1/2 teaspoon bengal gram 
    • 1/2 teaspoon urad dal 
    • 6 cashew nuts broken into pieces
    •  a few curry leaves 
    • salt to taste
    • 1 teaspoon chilli powder 
    • 2 teaspoon rasam powder 
    • coriander for garnishing

     

    Method :

    • Take the beaten rice , immerse in water for a second and drain the water.
    • Take the tamarind pulp, jaggery, salt, chilli powder and rasam powder and boil in a pan. It should be of a moderately thick consistency. 
    • Take oil in a large pan and make the seasoning. Add the mustard seeds, and as they crackle add asafoetida, turmeric powder, bengal gram urad dal, groundnuts, cashew nut pieces  and curry leaves . Leave aside for a minute. 
    •  As the colour changes, add the pulp to it and mix well. Now add the washed beaten rice to it and mix well. Keep on a low flame for sometime. Garnish with coriander.

    Take a tip :

    • The taste of gojju avalakki is a  blend of sour, sweet and spicy, hence it can be described as khatta meetha.
    • One needs to let the ground nuts cook for some time in the oil. Otherwise,  it does not taste good.
    • One  can add onions to it, when the seasoning is done, saute  and prepare in the same way. But, this is also equally good.

     

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    Gojjavalakki
    gojjavalakki

     

    Print Recipe
    gojjavalakki

    Gojjavalakki

    Gojjavalakki is a tasty and healthy breakfast option from South India.
    Print Recipe Pin Recipe
    Course: Breakfast
    Cuisine: Andhra pradesh, karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 4 cup medium poha /avalakki
    • 300 ml tamarind pulp
    • a lemon size ball of jaggery
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • a pinch of asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 tablespoon groundnuts
    • 1/2 teaspoon bengal gram
    • 1/2 teaspoon urad dal
    • 6 cashew nuts broken into pieces
    • a few curry leaves
    • salt to taste
    • 1 teaspoon chilli powder
    • 2 teaspoon rasam powder
    • coriander for garnishing

    Method
     

    1. Take the poha or avalakki and wash it in water. Let the impurities be drained. Then, immerse in water for a second and drain the water.
    2. Take the tamarind pulp, jaggery, salt, chilli powder and rasam powder and boil in a pan. It should be of a moderately thick consistency.
    3. Take oil in a large pan and make the seasoning. Add the mustard seeds, and as they crackle add asafoetida, turmeric powder, bengal gram urad dal, groundnuts, cashew nut pieces  and curry leaves . Leave aside for a minute.
    4. As the colour changes, add the pulp to it and mix well. Now add the washed beaten rice to it and mix well. Keep on a low flame for sometime. Garnish with coriander.

    Notes

    Tamarind pulp can be extracted by soaking the tamarind in water for fifteen minutes. It is squeezed well and then extracted. It is moderately thick in consistency.
    The taste of gojju avalakki is a  blend of sour, sweet and spicy, hence it can be described as khatta meetha.
    One needs to let the ground nuts cook for some time in the oil. Otherwise,  it does not taste good.
    One  can add onions to it, when the seasoning is done, saute  and prepare in the same way. But, this is also equally good.