Sihi Bella (Sweet Poha with Jaggery)

I made this simple sweet poha dish along with lemon rice for my daughter's birthday. Recently I made a sweet dish poha and jaggery, but that one is more like a payasam but this one is a dry-ish preparation.

This dish can be made in no time, getting the jaggery to melt is the only time consuming part. I used powdered jaggery to make things easy for me, if you are using regular jaggery, then make sure to powder it well. Also using fresh grated coconut is important because dried or frozen coconut is too dry for this dish.

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Thalipeeth (Maharashtrian flat bread)

Buffet on Table: Week 2 -- Indian States

Day 1: Maharashtra -- Thalipeeth

After a week of combo meals from around the world, our theme for the second week of our mega marathon, Buffet on Table, is Indian States. So each day of this week, I will be sharing a dish from different states in India.

With the amount of time we had to plan for this marathon, I should have made elaborate dishes and meals for this week. Though I had plans to make it 'mega', when reality really hit me it was a little too late in the game. I stuck to very simple dishes, but I have to say I enjoyed them all very much and I will be making them often in the future.

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Rajgira-Red Poha Kheer (Vegan recipe)

Today is second friday in Sravan masam when 'Varalakshmi Vratam' is performed. I did my pooja too today, thanks to my mom for her help :-)

This kheer or payasam recipe is from a Telugu cooking show, it is very healthy with no refined ingredients. This kheer is made with rajgira or amaranth grains, red poha and jaggery.

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Gojju Avalakki/ Huli Avalakki/ Tangy Poha

Blogging Marathon# 40: Week 3/ Day 2
Theme: Unused BM# 39 posts
Dish: Gojju Avalakki

I was very confident that I had this week covered and wasn't even worried about it until a few days ago. I thought I had lot of posts in the drafts but I didn't realize that I used most of them up for CCChallenge (this and this in particular). So I looked through the papers where I jotted down my list of states and dishes to make for BM# 39.

My husband studied in Davangere, Karnataka and he always mentions the different dishes that Kannadigas make with poha and murmure. I wanted to try a different poha dish from Karnataka, but thought that would be too simple and also I had planned made Indori Poha for Madhya Pradesh, finally ended up making Pathir Pheni for Karnataka. 

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Madhya Pradesh -- Indori Poha with Jalebi

Blogging Marathon# 39 - Indian States: Day 15
State: Madhya Pradesh
Dish: Indori Poha with Jalebi

We are exploring Madhya Pradesh today. Madhya Pradesh is in Central India and the name literally means 'Central Province'. It is nicknamed 'Heart of India' because of its geographical location in India and it is the second largest state in the country by area. Madhya Pradesh is home to a large tribal population, who have been cut-off from the main stream development.

Cuisine: Like any other state the cuisine of Madhya Pradesh varies regionally. Wheat and meat are common in the North and West while South and East are dominated by rice and fish. Bhopal is known for meat and fish dishes. From what I've read, Indore is foodie's paradise and therefore it's now on my bucket list :-) Street food of Indore is renowned with eateries that have been active for generations.
Specialties: Dal bafla (consisting of a steamed and grilled wheat cake dunked in rich ghee which is eaten with daal and ladoos), Poha and Jalebi.

Today's Dish(es): When I read that the most famous breakfast item in Indore is Poha (flattened rice) with jalebi, I knew I had to make it. Jalebis are made all over India, but the combination of poha with jalebi is something that is very unique to Indore.

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Dahiwale Poha (Atukula Daddojanam/ Mosaravallaki)

Blogging Marathon# 29: Week 1/ Day 2
Theme: Cooking with Colors
Dish: Dahiwale Poha (Atukula daddojanam/ Mosaravallaki) --- White

After yesterday's colorful and slightly elaborate curry recipe, today I am making a simple dish that is White. Just 'white' dishes can be sometime boring -- think of just 'white' rice or 'white' milk (I h@%# white milk -- both the color and smell make me t^$*#^$ up). So jazzing up a plain white dish by adding colorful veggies or flavorings is a way to make it more eye appealing. (I jazz up my milk with a tiny bit of coffee granules.)

Today's dish has 2 white components -- Poha & Yogurt, but to give some color and add nutrition I've added some grated veggies. This is probably the easiest dish I've ever made.

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Chuduwa (Poha Mixture)

Post & Recipe Courtesy: My dearest Cousin Pallavi

One more entry from my cousin Pallavi for Valli's Kid's Delight: 5 Ingredient fix event being held right here on my blog. I'm going to let Pallavi do the taling today :-)
The recipe that I am going to share here is extremely easy to make. This is yet another recipe I learnt from My Mother-in-law. ‘Chuduwa’ is very famous in Telangana. My kid loves to have it all the time. It serves as a snack. Equally liked by adults too (spice level varies). 

If you know how to handle ‘Rice flakes (poha/Atukulu) then you are almost done with the recipe. To make this recipe I prefer Thin Poha over thick. My mother-in-law uses half & half of Thin & Thick. Thicker ones are hard enough to chew. Thinner ones are easy to deal with in many ways.

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Vegetable Poha

For today's "Cooking from Valli's blog" theme, I decided to make this super quick and healthy breakfast/ lunch dish, "Vegetable Poha". Valli used the thin poha and was able to finish her dish in 10 minutes, but I had only the thick variety on hand and mine took about 15-18 minutes. 

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Challa Ponganalu (Poha Dosa)

These dosas are fluffy, slightly tangy and extremely easy to make. I had this recipe for a while now (courtesy of our neighbor in India) and when I saw Asha’s Avalakkai dosa, I had to give it a try.

Ingredients:
Rice – 1 cup
Poha (Atukulu) – ¾ cup
Buttermilk - for grinding
Salt – to taste

Method:

• Soak rice overnight. Soak poha for ½ hour.
• Grind rice and poha with buttermilk and salt to make a thin batter similar to dosa batter consistency.Cover and allow to ferment overnight or for atleast 8-10 hours.
• Make dosas on a non-stick skillet with little oil.
• Serve them hot with chutney or podi of your choice.