Monday, September 24, 2007

Hacchida Avalakki (Spicy Poha)

This is one of my favorite snacks and i haven't tasted a yummier version than my mom's. No matter how much i try and use the exact same ingredients mom does, it just doesn't taste the same :).

A very healthy snack, its more like a salad as we use raw vegetables.
So mom, this post is dedicated to you for putting up with all our wishes and demands and continuing to do so till this day.

What you need:

  • 1 C Avalakki (thin rice flakes)
  • onion, tomato, and cucumber finely chopped
  • salt, chilli powder according to taste
  • 1 tsp oil
  • menthedhittu (called methkoot in Marathi). This is an aromatic powder made with menthe seeds. I do not have the recipe, will try to update or link if i find it. This is optional but really enhances the taste.
  • any chatni poodi if you want the taste
  • roasted peanuts
  • finely chopped coriander
  • lemon juice

How to prepare:

  1. Mix all the above ingredients in a bowl, garnish with coriander and serve.

Yep, that's it. Really simple and tastes soooooooo good. And this one goes to Asha for RCI - Karnataka.

Tuesday, September 18, 2007

Ganpati Bappa Moraya

This is the chant i grew up hearing every year when the elephant god was brought to our homes with much fanfare and celebration. Ganesh Chaturthi is a very big festival like all the others :) and celebrated in a big way in Mumbai.

There are huge pandals with varied themes and decorations ranging from mythology to current events and huge Ganesha idols preside over all of these. Throngs of devotees wait for hours in long queues to catch a glimpse of their favorite god, participate in the aarati and partake prasadam.


For me and hubby dear, this is an important festival as Ganesha is our favorite God. So, like every year we celebrated the festival this year also. The highlight was i prepared the entire Neivedya without any help :-). Here's what I made.

Clockwise starting with salt, poori, potato-peas sabzi, tomato chatni, hesarbele kosambri, papad, steamed modak, fried modak, basundi, and rice-dal. All the dishes turned out well and we had a good lunch :).

Many things have changed, some for the better. We no longer immerse the idols in wells, lakes etc, but in a bucket in our house. My little one was thoroughly excited, fascinated, and amused with all these customs. He loved every minute of it and refused to budge from his position in front of the idol. We finally managed to convince him that bappa had to go back to his house and he agreed :-).

Thursday, September 13, 2007

Healthy Dosa!

These are two recipes i tried last week but am posting today. I do not know if i can call these "recipes", more like experiments and trying to make the best possible use of the available ingredients and time ;-)
So, here are the variations i tried for the good old dosa we all love.

Mixed Vegetable Dosa



What you need


  • Dosa batter

  • Methi (Fenugreek) finely chopped, grated Bottle gourd (i used the veggies in my fridge)

  • Coriander, chillies and cumin seeds finely chopped or ground in the mixie

  • 1 Onion finely chopped

  • Salt to taste

    • How to prepare


      1. Mix all the ingredients in the dosa batter.

      2. Heat the tava, pour a ladle of batter, spread the dosa, and let it cook till slightly brown.
      That's it. Isn't it a tasty, healthy and nutritious but extremely easy recipe?



      Mixed Dal Dosa




      This is called Adai when you use a specific proportion and types of dals to make it. I have modified the original to suit the availability of ingredients in my kitchen when we feel like having a quick, light, healthy snack or sometimes even dinner.


      What you need
      • Rice, udad dal, chana dal (i had only these, you can also add tur dal, moong dal, masoor dal etc)
      • Coriander, chillies, and cumin seeds
      • Salt to taste
      How to prepare
      1. Soak all the dals for about 3-4 hours.

      2. Grind to a smooth batter with the coriander, chillies, cumin seeds and salt.

      3. Heat the tava, pour a ladle of batter, spread the dosa, and let it cook till slightly brown.

      You will get your protein boost with the dals and it requires very less oil as well. You can eat it with any available chatni powder or the standard coconut chutney and sambar. Also, tastes yummy with a blob of fresh home-made butter :-)