Tuesday, May 21, 2013

Gojju Avallaki Version 2 (sweet and sour beaten rice recipe)

This recipe is liked by most of my friends, they always ask me what is the secret of the taste......
Here it is.................
Servings: 4


Poha (Beaten rice thick) 2 cups, powdered as rava(use mixi)
Tamarind water : 1 cup or according the consistency  to soak powdered poha.
Home made rasam powder: 2-3  table spoons. One can use MTR or any good brand.
Turmeric powder: 1/4 table spoon.
Jaggery: 2 table spoons(melt it in a separate bowl and filter it)
Mustard seeds, cumin seeds about 2 teaspoons.
Green chillies 2 finley chopped
Fresh coriander 1 table spoon finely chopped.
Curry leaves few.
Grated coconut 1/2 cup.
Chana dal 1/2 table spoon
Urad dal 1/2 table spoon.
Ground nut 11/2 table spoons
Asafotedia: about a pinch.
Salt to taste and oil for garnishing.

How to make it:

Take tamarind water and add rasam powder, salt, turmeric powder, jaggery and soak powdered beaten rice.
Leave it for 5-6 minutes.
Take oil in a kadai and add mustard, after mustard cracks add cumin and add chana dal, when it turns little red add urad dal and groundnuts and fry.
Later add green chilles  and curry leaves, fry for few minutes.
Add asafotedia.
Add 1 spoon of rasam powder and little turmeric, Immediately add the soaked poha, add salt and mix it well.
Before serving garnish with grated coconut.


Medu Dosa

I always wanted my daughter to be healthy,  you cannot make kids eat until they like the taste, even look. I started finding her likings, it varies all the time, still I try to cook different dishes for her, here are some recipes which I am sharing with all of you. I have many friends who face problems in making their little ones eat. I wish if I could give few recipes which all kids can enjoy eating.

Preparation time: Soaking for 4 hrs and Fermentation for 10-12 hrs.
Servings: for 4 dosas per person, 5 servings.

Sagu is the best combination and any coconut chutney, I made chana dal chutney.


Urad dal  1/2 cup
Saboodana 1/2 Cup
Rice  3 cups
1/4 cup thick poha/avalakki
1 Tsp salt (adjust to taste)
Mantya(fenugreek seeds) 1/4 tsp.
Salt to taste.

Soak it for 4-5 hrs and grind it, mix with salt.
Leave it overnight for fermentation.

When you spread the batter on the pan, make it thick spread.

Serve hot with chutney and sagu

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