POHA BHEL

Hope you all enjoyed a very  Happy pongal. After eating all the rich heavy polis ,vada ,payasam  here is something  light to eat, easy to make and different from the routine..
When you have guests you can keep everything ready and just mix together when they arrive, and serve.


Ingredients



Poha                 2 cups

Boiled       sweet corn 1/4 cup

Boiled peas         1'4 cup

Boiled peanuts 1/4  cup

Green chillies 3 to 4 

Kara sev       1/4 cup 

salt              to taste

Sugar         1 tbsp

Oil              to fry              

Garnishing

Sev, coriander leaves

Method

Heat oil and deep fry Poha using a strainer and drain on a paper towel

Take the poha in a bowl.

Add boiled peanuts and boiled corn

Grind the green chillies and Kara sev to a paste without adding water and add to the poha Add salt , sugar and mix well.

Garnish with fine sev, coriander leaves and serve .

(You can substitute Kara Sev with any other namkeen available at home)

Uttarayan Chikki

                 
                                                    
                                                            
                                                   Uttarayan Chikki

Makar Sankranti, Uttarayan ,Pongal.... by whatever name you call it the festival is celebrated all over India 

Wishing everyone a BOUNTIFUL Uttarayan, I would like to share the recipe for the special Chikki which is made on this occasion in Gujarat. Hubby is in a great mood as he loves this sweet and patiently agreed to take the pics


                    
   Ingredients



 Jaggery               1 cup
 Peanuts               1/2 cup
Til                         1/2 cup
Copra                   1/4 cup
Ghee                      1 Tsp 
Dry ginger powder  2 Tsp(optional)




Method


Dry roast the peanuts and remove the skin
Dry roast the til
Coarsely powder the peanuts and til separately
Grate the copra  
Pour the ghee in a  kadai and  melt it. Then add the jaggery and keep on stirring till the  jaggery melts and starts getting a reddish tinge.

Add the roasted powdered peanuts, til ,  grated copra  and ginger powder
Keep stirring till it comes together and leaves the sides of the pan




Pour on a greased plate and make a thin layer .Allow to cool






  Cut into squares and serve.      

Sweet beginnings

Hi

Happy Pongal

At last its a dream come true.... I am happy to have my very own Blog!!

Look forward to sharing with you recipes that I have learnt, developed , tried and tested from different parts of the country.


Cooking has always been my passion... and love to experiment with different recipes. At the outset I would like to express my sincere gratitude to all those who have  contributed some way or the other...

I have learnt from my mother.. basics of cooking, my father,,,potato masal and appalam vattal kuzhambu his signature dishes, tips from my loving sisters and brother, friends, relatives dabbawalas, chefs, samayal mamis vegetable sellers and train friends (co-travellers) too!!!

Some recipes I learnt by mere observation , others by asking questions , watching TV shows, reading magazines , even newspaper used in packing groceries (years ago) I wouldn't let go of it if it had a recipe in it.

Above all my very special appreciation to the three men in my life... My hubby dear and my two sons .. my greatest critics who have given me so much encouragement  and turned every dish into appreciation and sometimes a disaster into encouragement.....

My greatest reward  is to hear my family say that they long for Ghar ka khana .. Aathu Sapaadu .. now that they are grownup and stay away from home