Poha is a favourite in our household. . Kids and hubby can have it any time of the day..

I am part of a lovely Facebook group, a member, Reem Khan, had suggested adding lemon juice after adding onions for sautéing, as a result the onions get lovely pinkish color. I so loved the tip that I started using it there after. I thought I should share it on my blog as well…

Here is my way of making poha..

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Poha recipe

1. poha 2 cups washed and drained in a colander.
2. 2 onions finely chopped.
3. 3 green chillies chopped, a small piece ginger finely chopped
4. a few Curry leaves
5.  Salt to taste
6. haldi 1/2 tsp
7.Lime juice 1 wedge plus more
8. Coriander leaves finely chopped for garnishing
9. Oil 4tsp
10. Mustard seeds 1 tsp
11. Jeera 1/2 tsp
12. Coriander seeds 1/4th tsp
13. 1 red chilli
14. water for sprinkling 3 to 4 tsp
15. sev optional for garnishing

Wash and drain poha and set aside for 20 to 30 mins.

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Chop all the above ingredients

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Take a pan add oil

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Once hot add mustard seeds once they crackle add Jeera and coriander seeds.

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Once they crackle add green chillies, ginger and curry leaves. Sauté.

From this stage add salt required after adding each ingredient. Sauté till it is done.

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Add onions and some lime juice and salt, and haldi. sauté til color changes to pink.

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Add poha, sprinkle some water and salt. Mix well and let it cook for 3 to 5 mins. Add lime juice according to taste and garnish with coriander leaves.

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For some extra punch you may add some shredded coconut too, some sev as well.

Ingredients

1kg idli batter

1 bundle spinach  (washed and finely chopped)

1 medium carrot (peeled and finely chopped)

Black pepper powder 1/2 tsp

Salt to taste

1tsp mustard seeds
1/2tsp split urid dal
1/2tsp asafoetida

Til Oil for sauté and greasing idli plates.

Method

1. Clean, wash and chop the spinach and carrots.

2. Take a pan, add 1tsp mustard seeds and once its splutters add 1/2tsp split urid dal and sauté for half a second and add 1/2tsp asafoetida.

3. Now add the spinach and carrots, salt and pepper powder. Sauté for 2 minutes or until the spinach is cooked.

4. Add this mixture to the idli batter and mix well. Add salt to taste.  (I used store bought batter).

5. Greese the idli plates and pour the batter on each plate and steam in the idli cooker for 15 minutes or until done.

Serve hot with chutney or molaga podi.

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I like experimenting new things and love to make everything at home for my family. This pushes me to try new recipes.

Since the time I started baking in my cooking range the cakes have been really good. And my kids keep asking me to bake again. I end up baking twice a week. I feel really great. This time I decided to make chivda, my kids like chatpata mixtures and snacks.. So I tried making chivda. There are many many recipes for it.. This is how I made it. Its simple and very quick.

Ingredients

poha – one cup
oil( I used Gingely oil) – 3 tsp
Peanuts. – 2tbsp
Green chillies – 1or 2
Curry leaves cleaned and chopped one stick
Mustard seeds – 1tsp
Cumin seeds (jeera) – 1/2 tsp
Turmeric powder – 1/4tsp
Lemon juice – 1/2 to 1 tsp
Asafoetida (hing)  – 1/4 tsp
Salt to taste

Method

Take a pan, add 1 tsp oil and fry the poha till it becomes crisp. I did not wash the poha, just cleaned it by picking the grains. Once it is crisp, take off the gas.

Take another pan, heat the remaining oil and add mustard seeds and cumin seeds. Once they crackle add the asafoetida. After 2 seconds add chillies and curry leaves and add turmeric powder. Let it fry for 1 minute.
Now add the peanuts and salt and let it fry. Keep the gas on low flame. Mix well.

After 5 to 7 mins add poha and mix the lemon juice. Your chivda is ready…

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Enjoy!!

Really been very long since I posted anything on my blog. Been really busy with lot of things. Had a great Diwali with lot of orders for Chakli, murukku, karanji, mysore pak, pooran poli, besan ladoo and rava ladoo.

Tonight when my hubby came back from work, he wanted some spicy snack and I felt I could try making cheese chilly toast for him, he loves it!!

It was really easy and quick snack and really yummy too!! Since I learned how to use the oven and grill in my cooking range I am loving all the little experiments….lets get on with the quick recipe, shall we??

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Preparation time 10 mins
Cooking time   10 mins

Ingredients

1. White bread/ brown bread      12 slices (cut each slice into half, in a triangle shape).

2. Cheese (I used one packet approx. 250 grms grated mozzarella cheese).

3. Green chillies 2 or 3. Washed and cut into small pieces.

4. Coriander leaves, washed and chopped.

5. Salt to taste.

Method

1. I used grill in my cooking range to make the toast, u may choose your medium. It can also be made in microwave oven.

2. I pre- heated the grill for 5 mins. I dont know if its necessary to pre heat. I am very new to baking and using grill. ..

2. Melt the cheese in the microwave. Mine took around 5 mins to melt. Add the chopped green chillies, coriander leaves and salt and mix well.

3. Spread the cheese mixture on the triangle bread slices and place it on a baking tray. Repeat for all the remaining slices.

4. Place the tray in the range and i grilled it for 5 mins till the cheese turned light brown on the top.

5. Enjoy the yummy chilli cheese toast with tomato ketchup.

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Notes

Alternatively, if you dont have an oven or cooking range. You can toast your bread in a toaster or on the gas burner and spread the cheese mixture and enjoy it.