Wheat dosa- super soft ! Protein rich !

 Ingredients and Preparations

avil/ poha ¼ cup   wash well and soak with just enough water

soya chunks ½ cup soak in hot water for some time, squeeze out

atta/ wheat flour 1 cup

besan / chickpea flour ¼ cup

curd  1/2 cup

water 1/2 cup + if needed

salt to taste

oil to cook

jeera 1 tsp 

On a mixer jar add soaked avil, soya chunks, wheat flour, besan, curd, water and grind to a smooth batter by just adding enough water. Remove to a bowl, add salt, jeera mix well. 

Heat tawa, spread some oil, make thin small dosas on medium flame.  Serve hot with chutney/ milagai podi/ sambar. Healthy protein rich snacks.

 

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Sammai n Moong dal Uttapam

 Ingredients and preparations

saamai rice / little millet 1 cup

moong dal  1/4 cup

urad dal 1/4 cup

avil 1/4 cup

fenugreek seeds 1/2 tsp

wash and soak all for 7-8 hours, drain

in a grinder jar add salt and water grind to a smooth batter

ferment for 4-5 hours

make small uttapams on medium flame till brown and crisp on both sides. 

 

 

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Potatoes baked with some spicy avil filling

 INGREDIENTS

potatoes boiled to just cooked, not mushy  3-4 big with smooth skin

for filling

avil/ flattened rice used to make poha /washed and drained

oil 2 tbsp

jeera 1/2 tsp

garlic finely chopped 1 tsp

ginger finely chopped 1 tsp

turmeric pdr 1/2 tsp

tomato puree 1/2 cup

you can use herbs like thyme, rosemary, chives and so on

green chilies finely chopped

onion 1 finely chopped

salt to taste

dry mango pdr 1 tsp

sour cream 1/2- 1 cup

salt little

oregano little

chives chopped 1 tbsp

green onion chopped 1 tbsp

coriander leaves chopped 1 tsp

mix all well

 grated cheese

Preparations 

boil potatoes with little salt in pressure cooker for 2 whistles, cool and cut into lengthwise half

scoop out carefully the inside, careful not to break the outer shell 

in a pan heat oil, add jeera, once it crackles, add garlic, let it get light brown

add green chili, hing, onion, herbs of your choice and mix well.

once onion is light brown, add tomato puree and dry masala powders, mix well

once the oil separates, switch off the gas, add avil, mix well, and lime juice and little sugar

Now in each potato shell, add some sour cream mixture prepared

top with avil mixture, top again with sour cream, some onion greens, chives

add some grated cheese,drizzle some oil on top and bake at preheated oven at 200 for around 15-18 minutes, till the cheese melts

serve hot with a dip or ketchup

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Avil / flaked rice vada ( chiwda vada)

INGREDIENTS
avil 1 cup
onion finely chopped 1 big
green chili finely chopped as per taste
salt to taste
curry leaves finely chopped
coriander leaves finely chopped 2-3 tbsp
rice flour1-2 tbsp OR rava 2 tbsp
oil for frying

Method:
  Wash the flattened rice thoroughly, and add water just above the level of flattened rice and set it aside for 10 minutes
squeeze out excess water from soaked flattened rice. Mash the flattened rice nicely
Add chopped onion, green chili, ginger, salt, curry leaves, coriander leaves, rice flour or rava and mix  well.
Take small amount of mixture, flatten it to make a vada.
Heat oil in a pan. When the oil is really hot, keep the flame medium and add 4-5 vadais and deep fry them till they are golden brown and crispy.  
Drain excess oil by putting in kitchen towel/ tissue paper
 Serve hot Vadai with  chutney.
   
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CHIWDA OR AVIL PANCAKE OR DOSA

INGREDIENTS
chiwda  2 cups
rice flr. 1 cup
buttermilk 3 cups
oil
green chillies 4 or to taste
salt to taste
curry leaves

METHOD

wash avil, under running water
mix buttermilk, flour, avil, salt & keep aside for 1 hour.
add chopped green chillies & curry leaves.
heat a skillet, grease it, pour spoonful of the batter, trickle oil all around, fry till it gets brown on both sides.

ps- to make it tastier, those who love onions can add finely chopped onion to it.

AVIL/ POHA/ CHIWDA KHEER

INGREDIENTS

milk  5 cups
peeled & grated pith   2cups
sugar    3/4 cup
avil/ poha  2 tbsp
almonds   2 tbsp
ghee 2 tbsp
saffron  1/4 tsp
cardamom pdr  1/4 tsp

METHOD
\Fry the poha & the grated pith separately in ghee slightly. Keep aside.
Soak the saffron in a tablespoon of hot milk.
Cook the poha & pith in remaining milk, stirring all the time till thick.
Add the sugar & simmer for a while.
Add the saffron, the cardamom pdr, peeled & chopped almonds.
Serve hot or cold.

Potato cutlet with chiwda(avil)/

Ingredients

1. 4-5 boiled potatoes
2. salt to taste
3. 1/2 tsp red chilli powder
4. 1 tablespoon coriander leaves
5. 1 green chilli chopped
6. 1 bowl pohe(bheege) soaked

  

1. In a bowl add boiled potatoes and mashed it well.
2. Add bheege pohe in mashed potatoes,mix well.
3. Add salt,red chilli powder,coriander leaves,green chilli and mix well.
4. Take a ball from potato dough and flat it then deep fry tikki well.
5. Hot serve with tomato ketchup and green chutney.

Malai poha

Malai poha

Pressed rice 2 cups

Refined flr 2 tbsp

Sugar 1 ½ cups + 1 tbsp sugar.

Thick milk 2 cups

Cashew nuts 10

Ghee 1 1.2 cups

Cardamom pdr ½ tsp

Kesar pdr/ saffron a pinch

Nutmeg pdr a pinch

Method

Pick, wash rice & soak with minimum water for 30 minutes.

Soak cashew nuts in lukewarm water.

Grind rice & cashew nuts to a thick paste.

Add refined flour, cardamom pdr, mix well.

Shape into small even sized balls.

Flatten gently to a 6 mm thickness & keep aside.

Prepare sugar syrup by adding 1 ½ cups sugar & 1 cup water.

Boil the syrup for 10 minutes & keep aside.

Heat ghee in a pan, fry the flattened balls over slow fire to a golden colour.

Soak immediately in syrup for at least 20 minutes.

Meanwhile, prepare the malai/ cream.

Boil milk till thick, stirring all the time, add sugar & mix well.

Add saffron, nutmeg & cardamom pdr, mix well.

Arrange rice balls in a dish, pour cream on top & serve chilled with chopped nuts on top.

Steamed delight

Steamed delight

Pressed rice( poha/ avil) 2 cups

Milk 2 ½ cups

Brown sugar/ grated jaggery ½ cup

Sponge crumbs 1 cup

Cashew nut chopped 10

Cardamom pdr ½ tsp

Coconut grated 1 cup

Pinch of baking soda

Butter 2 tbsp

Method

Pick & wash rice, drain.

Heat milk, dissolve the brown sugar, strain.

Mix together in a large vessel, rice, nuts, coconut, sponge crumbs, cardamom pdr, soda & butter.

Pour the strained syrup & stir well.

Transefer the mixture to a large pudding mould.

Cover with grease-proof foil & steam in a cooker/ oven for 30 minutes.

Remove & when cool, invert into a serving dish.

Cut & serve with cream if desired.

Avil/ poha/chiwda/ rice flakes kheer/ payasam

Avil/ poha/chiwda/ rice flakes kheer/ payasam

Ingredients

Avil thick one 3 tbsp     milk ¾- 1 litre        sugar/ sugar substitute to taste

1 tsp ghee/ clarified butter        cashew nuts few chopped       raisins few

Method

1)      wash the avil/ chiwda well, soak it with wee bit of water for few minutes.

2)      In the heavy pan, add ½ l. milk & add the washed chiwda, let it cook well, stirring it from time to time on medium flame once it starts boiling.

3)      Once the avil is soft, add sugar, let it boil well, if need be add more milk, as depending on the thickness of avil, it may need more milk to cook.

4)      Once the sugar is dissolved & the kheer is a little thick, remove.

5)      Heat ghee in a pan, add nuts & raisins, fry till golden, mix well with kheer.

This can be served hot /cold.

Ps- in case you’re using sugar substitute, then after removing from gas, add it.

This is a healthy one, as rice flakes are rich in iron & vitamins.

Avil/ chiwda vadai

This is one of the quickest & easiest snack to make. All you need is about 2 cups of avil/ chiwda, wash it well, if it is thick avil, then sprinkle some water, after washing  & draining all the water. If it is thin one, wash the avil in a colander & keep. Cut 1 cup of onion fine, 5-6 green chilies to taste cut fine, 1/2 -1 cup of grated coconut, 1" ginger piece cut fine, salt to taste. mix all the ing. well, without adding any water. heat oil in a kadai, when it is hot, then flatten the dough in your hands by wetting your palms or flatten on a plastic sheet & carefully immerse in hot oil, deep fry till golden.

ps- this tastes good when it is eaten hot, no need of any chuntey also.

avil is a good source of iron.

Avil/ chiwda/ flaked rice Kheer/ payasam

Avil is one of the best source of iron & carb. This can be made into a variety of dished very quickly as it cooks fast. it can be poha for breakfast, kheer or another sweet dish with gur / vellam !

For kheer- 1 cup of avil/ chiwda                   1/2 l. milk            sugar/ splenda to taste    nuts & raisins

wash avil well, add little water & milk, boil in a large vessel on slow flame or else if you're not careful, milk will boil over ! This may take just 5 minutes or so, let it cook a little more, as then milk will also thicken, then if you're adding sugar, add it & let it boil, or in case for diabetics, if you're adding splenda/ any sugar substitute, remove from gas, add & mix well. For decoration, in 1 tsp ghee, add nuts & raisins of your choice, add to kheer, mix well. It tastes good hot/ cold.

Healthy Poha/ Avil upma

this is one of the healthiest breakfast, you can eat. It is full of carbohydrates, proteins, vitamins, iron. if you're using thin flaked rice/ avil, just wash it in colander & keep it aside. In case, you're using, thick avil, then wash it well, sprinkle little water & keep it, as it saves you the trouble of squeezing water in case you soak it in water.

Ingredients- 2 tbsp oil, 1/2 tsp mustard seeds, 2 tsp chana dal, 2 tsp udad dal, 2 tbsp of peanuts, green chilies to taste, 1" ginger piece cut fine, 1 big onion cut fine, 1 big carrot cut fine, some florets of cauliflower, peas, 1 potato cut fine, 1/2 tsp haldi pdr., salt ,coriander leaves for garnishing.

In a thick kadai, add oil, mustard seeds, the dals, peanuts, once the mustard seeds crackles, add the cut veges along with ginger, chilies & garlic in you like also cut fine, mix well adding some haldi, salt & sprinkle some water, cover & cook till the veges are soft. Then add the soaked avil/ poha, mix well, adding salt to taste. last add coriander leaves. Add lime juice once you take off the gas.

 TIP- Lime juice helps you to absorb better the iron from poha. eating regularly this for breakfast, helps one to improve their iron in the blood along with spinach at least 3- times in a week. As i already said,  whenever you eat spinach, always remember to have some amla/gooseberry pickle or murabba with your food as it helps to absorb iron better from spinach/ methi.