Saturday 20 January 2024

Indori - Maharashtrian Poha

 


Ingredients:

* Thick Poha - 1 cup

* Chopped Onion - 1/4 cup

* Chopped green chilli - 1 tblspn or more             depends on your spiciness

* Turmeric powder - 1/4 tspn 

* Salt - to taste 

For seasoning:

* Oil - 2 tspn or more if you want

* Mustard - 1/4 tspn

* Jeera - 1/2 tspn

* Fennel seeds - 1/4 tspn ( for Indore poha recipe)

* Channa dal - 1/2 tspn

* Urad dal - 1/2 tspn

* Dry red chilli - 1no 

* Asafoetida powder - 2 pinches

* Chopped ginger - 1/2 tspn

* Curry leaves - few nos

For garnishing:

* Fried peanuts - 2 tblspn

* Omapodi or Sev - as required

* Chopped coriander leaves - as required

* Chopped onion - as required

* Grated coconut - as required

* Lemon juice - few drops as required 

Method:

* Wash the poha 2 to 3 times and soak in water for 3 to 5 mins then drain completely and keep aside.

* Heat oil in a kadai, add mustard after it pops out add jeera, fennel seeds followed by channa dal, urad dal and curry leaves

* Saute it for few minutes until the dal turns golden brown. Now add asafoetida powder,chopped green chillies,ginger and onion 

* Saute the mixture until the onion turns pale pink, then add turmeric powder,after a minute add drained poha ,salt and mix well

* Switch off the stove after few minutes and serve the tasty poha after garnishing with fried peanuts, Sev, onion, grated coconut and coriander leaves.



Tuesday 16 January 2024

Pasumanjal oorukai / Raw turmeric pickle

 



Pasumanjal oorukai / Raw Turmeric pickle

Ingredients:

* Peeled and chopped raw turmeric -  4 tblspn

* Chopped garlic - 3/4 tblspn

* Chopped ginger - 1/2 tblspn

* Chopped green chilli - 1 tblspn 

* Chilli powder - 1tblspn or less depends on the spiciness needed

* Gingelly oil - 5 tblspn

* Mustard seeds - 1/2 tspn

* Asafoetida powder - 1/2 tspn

* Lemon juice - 1 1/4 tblspn

* Salt - to taste 

Dry roast and grind:

* Mustard seeds - 1/2 tblspn

* Methi seeds - 1/2 tblspn



Method:

* Heat a thick kadai and dry roast methi and mustard seeds. Remove it cool and then powdered it 

* Heat 5tspn of oil in a kadai, after its heats up add 1/2 tspn mustard seeds and asafoetida powder.

* After it pops out add chopped garlic,ginger and green chilli. Saute it for 2 mins then add chopped turmeric.

* Keep in low flame till the moisture in the turmeric goes and it shrinks. Now add methi and mustard seeds powder.

* Followed by chilli powder and salt and mix well

* Saute for few minutes then add lemon juice and switch off the stove.

* After it cools down store it in a air tight container.

* Serve the tasty and healthy raw turmeric pickle after 2 days .



Kolam