Ambli Phovu- Poha with raw mango

Ambli in Konkani actually means raw mango. Raw mango has a distinct flavor which is fresh and tickles the taste buds. My Mother liked slightly sweet and sour food, and she liked this poha very much. This is one of the simplest and easy to prepare breakfast!

Ingredients: 

1 cup thick poha
1 cup grated raw mango
2-3 finely chopped green chilies
Curry leaves
Fresh coriander leaves
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 tablespoon oil
Pinch of hing
Pinch of turmeric powder
Salt to taste

Method: 

Rinse poha in water and drain. Keep it aside so that poha absorbs water.

In a wide pan heat oil, add cumin and mustard seeds. When they splutter add hing and curry leaves. Add chopped green chilies, few seconds later add turmeric powder. mix well.

Add grated raw mongo and salt. Mix well and add a tablespoon water so that mango gets cooked. Add chopped fresh coriander leaves. Mix well.

When the coriander leaves wilt add poha, mix well. Keep covered and turn off the heat.

Serve with curd.

Ragi Manni- Once Again

I had sweet tooth today and there was this Ragi flour sitting for long time! Thought of preparing manni (in Kannada they call it ragi halbai) a kind of healthy halwa. My Mom frequently prepared it because my Dad likes it much! Well, recently ragi has gained popularity as an healthy option for it is rich in calcium and fibre. But, food can be healthy or not based on how we cook! Okay, here is how to make Manni ...

Ingredients:

1 cup Ragi flour
1 cup fresh grated and ground coconut or coconut milk
1.5 cups grated jaggery, for mild sweet taste, add another half cup if you like sweeeeet!
1 pod cardamom- powdered
1 tablespoon ghee, you can add another if you like strong flavor of ghee
Few roasted cashew nuts

Method:

Grease a plate or a mould, keep aside.

In a thick-bottomed saucepan mix ragi flour, ground coconut or coconut milk and 3 cups of water. Don't allow lumps.

Keep it on medium heat and keep stirring to avoid lumps at the bottom. Add jaggery and cardamom powder when the mixture becomes slightly thick. Keep stirring.

Add ghee when the mixture gets considerably thick. Go on stirring ...

Remove from heat when mixture starts leaving the pan. Pour into the greased plate or mould and let it cool to room temperature.

Cut into desired shape and garnish with nuts when serving.

I had posted this recipe long long long ago ... thought of reposting it again with a better look!

Toushe Mumbri- Cucumber Dosa

Mumbri is dosa (pancake) made of samolina. The plain mumbri is sweet and spicy. My Mother used to prepare variations by adding different vegetables. One of such variations is Cucumber Mumbri which is spicy. I love these soft mumbri with fresh flavor of cucumber.

Methi Channa Masala

Few days ago I saw fresh methi leaves on the way back home. I love methi and I always try different side dishes to have with phulka. Bought four bunches thinking of aloo-methi. All the way I was drooling about aloo-methi and at home didn't see any aloo left :( Ahhhhh! Disappointing! Then an idea came to my mind ... how about Kabuli channa? So, there it goes ... soaked channa ...

Rawe Appe

When someone is diabetic at home the whole idea of food and cooking changes. My Mom tried continuously to invent some everyday-food recipes which were diabetic friendly and also did justice to other members of the family. As a result we all had tasty and healthy food. The intake of rice and sweets reduced. But, we never felt that we were sacrificing something ... Here is one of the recipes. I absolutely love it!