Tuesday, September 28, 2010


Avalakki is known as poha in Hindi. It is called in so many names in different parts of India. Aval, Avalam, Avalakki , Poha, beaten/flatten rice etc. We Kannadigas call this as avalakki and many sweet/savoury dishes are prepared using Avalakki. Avalakki is used on festival and feast days too. We can prepare payasam, pancha kajjaya unde are some sweet dishes and avalakki uppitu/upma, avalakki bisibele bath, palav are some spicy dishes. It can be fried in oil and mixed with mixture.
This is my one of the old post and now I am just adding some pics and would like to tell you how and where did I first had this food. It is one of the sweet memory. The memory goes back to 1989. I was due for the delivery of my second boy Rishikant. I was hospitalized for some reason and was in Al- Wasl Hospital in Dubai. I met a friend Latha who too was expecting her first kid and me a chatter box, I started to talk to her and we became very good friends. She delivered a baby boy and discharged went home. She is a gujarati girl and very sweet to me. I too had a baby boy and went home after 10 days since I had a cesarean I had to stay in the hospital for 10 days. But we kept in touch by talking on the phone. (Phone call used to be free those days with in the Emirate). In the later days I met her at the  temple and Latha and her hubby took us to their house. She prepared this "Potato Poha" within a short duration and it was yummy. Being Gujarati she had added potatoes instead of coconut. It was too good. I liked the dish and I have prepared this Potato Poha many times after that.
Recently we had been to Goregaon.to visit my son and his wife. We had a fantastic trip around Haridwar, Hrushikesh and Mussori on one side and Jaipur on the other side. One must visit these places in life time. Coming back food we had Aloo Poha most of the time we spent around there. Potato is the only vegetable we get in most of the time and it helps to keep our body warm during the cold winter days. So potato has become one of the must used vegetable in that places.
Lets see the benefits of eating " Potato in our " diet.
Potatoes are a very popular food source. Potatoes have good antioxidant, vitamin B6 and a good source of potassium, copper, vitamin C manganese, phosphorus and dietary fiber. Potatoes helps to improve digestion, reduce cholesterol leves, boost heart health, manage diabetes and strengthen our immune system. They also help to protect the skin, increase the blood circulation, reduce blood pressure, maintain fluid balance and boost eye health.
 DO REMEMBER : Do not eat sprout potatoes because potato sprouting leads to the conversion of starch into sugar. Most of the nutrients in potato are just beneath its skin. One must consume potato with its skin or you might eat only carbohydrates.
I have used thick variety of beaten rice/flatten rice/poha, potatoes, fresh coconut and little spices with green chilly. It will be one of the good breakfast or snack dish and every one will surely love it because it has potato in it. (I love potatoes).

Things Needed :

To Cook : 
Thick Poha:2 Cups
Potato : 2 ( Medium sized)
To add : 
Ginger : a small piece
Coriander leaves : 3 to 4 sticks
Lemon extract : 1 Teaspoon
Salt : to taste
water : 1/2  cup
Coconut : 2 to 3 Tablespoons.( fresh grated )
Turmeric powder : A pinch
Ghee : 1 Tablespoon To Season : 
Oil : 2 to 3 Tablespoons
Mustard seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon

Green chilly : 2

Method :

1. Clean Poha and wash it nicely. Drain all the water from it.Add 1/2 Cup of fresh water and let Poha absorb water and turn soft.
2. Wash and cut potatoes into small pieces. (including the skin of potatoes). Cook with little water in a small pan. (low flame).
3. Wash and cut green chilly, coriander leaves. Squeeze out the lemon extract from 1/2 Lemon and keep the juice aside.
4, Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside. Grate coconut and keep it aside.
5. Keep the pan on the fire and add oil. Add mustard seeds, urid dal. Let the mustard seeds splutter.
6. Add cut green chilly and curry leaves. Add soaked avalakki. Add salt, turmeric powder. Mix it nicely. Add water if required.
7. Keep on stirring in between so that it does not get burnt at the bottom.
8. Add grated ginger and coriander leaves. let the flame be very low.
9. Keep a pan on the fire. Add 1 teaspoon of oil and heat. Add jeera and let it  turn as slightly brown. Add cooked pieces of potatoes and fry them on low flame for 1 to 2 minutes and add this friend potatoes to the ready Avalakki uppittu and mix it well. Add lemon extract and mix it nicely and slowly.
10. Put off the gas and add grated coconut, ghee and coriander leaves mix it well and serve with a cup of curd.

Note : 

You must use thicker poha to prepare this dish.
Adding channa daal and fresh coconut is optional..Can add onions.( Before adding potatoes. Potato can be chopped in bigger size and boiled before adding since boiled potatoes will not consume much time in cooking. It can be fried in oil and then added to Avalakki. you can add ground nuts while seasoning.
Time : 20 to 25 minutes.(Total time)
Serves : 3 to 4

Monday, September 27, 2010

Rice pudding .( Gudaanna ; Sweet Rice).

Rice Pudding is a sweet item and you can eat along with your lunch or dinner. This particular Rice Pudding is normally done to serve as prasaadam during Navaraatri Festival .

Things Needed....

Rice : 1 cup
jaggery : 1/2 cup
Coconut : 2 Table Spoon
Ghee : 2 to 3 Table Spoon
Salt : a pinch
Milk : 1/2 cup
Dry fruits : 2 Table spoon ( Cashew nuts , dry grapes( raisasns ) , almonds and dry dates. ( cut in to small pieces )
Cardamum : ( yalakki ) : 4 to 6 seeds .( Remove the skin and powder the seeds ).


Wash rice nicely and cook adding 2 cups of water and 1/2 cup of milk together. Keep it aside.
Now take a pan and heat 1/2 a spoon of ghee. Roast dry fruits till golden brown and remove from the pan. Add jaggery to the pan and put little water . Let the jaggery melt ...Add cooked
rice and mix it thoroughly. Let it boil together for 2 minutes. Add remained ghee and coconut and stir well. Put off the gas. Add cardamum and mix thoroughly..and pour it to the bowl.
Rice pudding is ready to serve..Serve it with little ghee on the top.

Note: Cook the rice pudding on low fire. After mixing the jaggery not to cook for a long time
since it becomes to thick and hard. Adding more ghee gives better taste.
Serves 4 to 6

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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