Avalakki Oggarane - Poha - (No onion)

 Generally in Avalakki oggarane one cannot skip onions. Onions is one of the main taste giving ingredients to the dish. But this particular recipe is made without onions, without impacting the taste much. The chef uses a paste of green chilies and coconut, instead of adding them separately, and roasts it nicely, which gives this dish a unique flavor. 

Avalakki can be made this way for festivals, also for no rice diets. 

Enjoy! 

Happy Dussehra! 

Poha Chivda

 Both my husband and my daughter love poha chivda. Many buy it from grocery stores, without realizing how easy it is to make this at home. This recipe is as complicated as making tadka :) 

Chivda has a pretty good shelf life too, making it ideal for after school snacks, or evening snacks with coffee/tea. 

Do try! 

Happy Janmashtami!! 

Avalakki(Poha) bisi beLe bath/BBB

This recipe is again from Oggarane Dabbi cooking show. 

This is one flavorful dish made with fresh spices and vegetables. It is also much lighter on the tummy since it is made with poha and moong dal. There is onion in the recipe. But you can easily skip it for festivals. Original recipe makes everything in the cooker directly, but I made it separately. Have it with some ghee, chips/boondi. 

Enjoy!

Poha Laddoo/Avalakki Laddoo

Laddoo in 10 mins! 

Enjoy your Krinshashtami with this yummy-licious, super duper easy ladoos.. 

what more can I say, the recipe speaks for itself... 

Happy Krishnashtami!

Avalakki Pakoda/Poha Pakoda

I refrain from making bajjis/pakodas at home, because so far I’ve only had 20% success rate! Either they end up too oily, or too thick, or too hard, or very elastic.. 

But the times they’ve come out good, they’ve come out really good. How? - raam jaane!

When I came across this pakoda recipe, it looked fairly easy and kind of gave me a sense that - what could possibly ever go wrong with such an easy recipe? So I tried.

But I was wrong.. it did go wrong :) 

It so happened that the pakoda split open inside the oil.. and when one opened, all others opened up one after another in series!!! but luckily it was not happening with every batch.. so I ended up putting only 4-6 for frying, when I could’ve put like 10-12, being very careful not to accidentally break it open while turning it in the oil. 

The taste was good! especially with green chutney! yum! yum! The poha in it gave it a nice crunch. Actually it tasted more like crunchy aloo tikki... 

Later that day my cousin, Shilpa, gave me a very useful tip, which has given me lots of hope to try it for next time. I’ll definitely try it and update here.. I’ve mentioned the tip below.

Do give it a try.. if not pakodas, they’ll make very tasty patties for burgers.