Geetha's Kitchen

Recipes tagged “Aval/Poha”

Showing posts with the label Aval/Poha

Chadachadayam (Rice Pudding/Payasam With Coconut Milk)

September 06, 2019

I wanted to post something fabulous for the 601st recipe! Can't believe they have added up! Chadachadayam (Rice Pudding/Payasam), a favorite payasam or pudding popular in Kerala, is not only vegan, but also gluten free. It is very similar to Pal Payasam , but differs in taste because of the additions of Jaggery and Coconut Milk. Chadachadayam (Rice Pudding/Payasam) aka Sadasadayam or Idichu Pizhinja Payasam is a fabulous dessert and a favorite in Kerala. It is often called Idichu Pizhinja Payasam since the milk is squeezed (pizhinja) from pounded(idichu) fresh coconut and added to the payasam. But for ease of preparation, I have used canned coconut milk here. Variations: Alternately, cook the soaked rice in a pressure cooker. Then proceed as in the recipe above. Cashews pieces and raisins and/or chopped almonds and pistachios may be added as a garnish. Although traditionally made with rice grains, sometimes I like to prepare it with toasted Aval aka Poha which is Rice ...

No-Cook Aval - Sweet or Savory (Flattened Rice Snack Two Ways)

September 28, 2014

No-Cook Savory Aval Aval (poha in Hindi), made from rice, is an extremely user-friendly staple; it is similar to oatmeal. Parcooked or steamed rice in its husk is pounded flat to make aval. Although one can cook with it, aval is eminently edible without any cooking! Aval (poha) is an ubiquitous staple in a typical South Indian Home to be made into a number of quick and delicious recipes! It is very easy to prepare either sweet or savory dishes especially when it is hot and one does not want to venture anywhere near a stove for love or money :-). Notes: Check the aval for any foreign or discolored particles and discard them. Place in a bowl and cover with water; swirl with fingers quickly to get any husk pieces to emerge and float up. Pour out all the water along with the floaters. The d rained aval is now ready to use in the recipes. Fresh coconut is best for these recipes; but frozen is acceptable. If only dehydrated or dessicated coconut is avai...

Batata Poha OR Aval Upma With Potatoes (Seasoned Rice Flakes With Veggies)

February 01, 2009

Aval Upma With Potatoes and Veggies Aval Upma with Potatoes also known as Aloo or Bataata Powa in Mumbai area is a delicious meal in itself. It can serve as a healthy breakfast, lunch or a teatime snack in the afternoons. It is an important dish that is a must at special occasions in some parts of India. I often make it for our weekend brunch. Thick aval/poha is best for making this dish (thin is a bit too brittle and crumbly but will work just the same if that's what's available - "bird" in hand!). Aval (Tamil/Malayalam) or Poha (Hindi) is rice flakes or flattened rice similar to rolled oats. It is available in Indian markets under the name of thick or thin Poha; I generally use the thick poha or aval for this dish. 6 - 8 Servings Ingredients: 2 Cups dry Thick Aval/poha (Rice Flakes) 2 Tbsp Oil 1/2 tsp Brown Mustard seeds 2 Tbsp Chana Dal 2 Tbsp Urad Dal 1 pinch Asafoetida 2 hot Green Chilies 1 sprig Fresh Curry Leaves 1 small Onio...

Lemony Aval (Beaten Rice or Poha With Lime/lemon)

December 16, 2008

Lemony Aval is another recipe that goes together rather quickly. Fresh or frozen corn kernels, chopped carrots, and/or peas are delicious additions to this dish. Although I prefer lime juice for its wonderful flavor, lemon works just as well. To see information on aval and the types of aval, click here . 2 to 4 servings Ingredients: 1 cup dry Thick Aval salt to taste 1 cup Cooked Potatoes, carrots, corn, or peas 2 to 4 Tbsp fresh lime/lemon juice or to taste Toasted cashew nuts or peanuts for garnish Thalippu/Tadka: 1 Tbsp Oil 1/2 tsp Brown Mustard Seeds 1 Tbsp EACH Urad and Chana dals 1 green or dry red hot chili 1 pinch asafoetida 1 sprig fresh curry leaves Method: Place the aval in a bowl and cover with water; pour off the water along with floating pieces of husk, etc. Add 1/4 cup of fresh water. Let soak for about 15 minutes. Prepare thalippu: heat oil in a seasoned kadai (wok) and add the mustard, dals, and dry chili. When the mustard finishes popping ...

Puli Aval (Rice Flakes Or Poha With Tamarind)

December 16, 2008

Now that you have leftover package of Aval after making aval upma , you can make Puli Aval. Instead of going through the long process of making the tamarind sauce, we can take a shortcut by using the ready-to-use mix available in Indian markets called "Puliyogare Mix". Just use more or less of the mix according to your taste. This is a lovely dish for a picnic. For information on aval, click here . 4 - 6 Servings Ingredients: 2 cups dry Thick Aval 4 to 6 Tbsp roasted Peanuts or Cashews Thalippu/Tadka: 1 Tbsp Oil 1/2 tsp Brown Mustard Seeds 1 Tbsp EACH Urad and Chana dals 1 or 2 dry red hot chili 1 pinch Asafoetida 1 sprig fresh curry leaves Puliyogare Mix to taste Method: Place the aval in a bowl and cover with water; pour off the water along with floating pieces of husk, etc. Add 1/2 cup of fresh water. Let soak for about 15-20 minutes. Prepare thalippu: heat oil in a seasoned kadai (wok) and add the mustard, dals, and dry chili. When the mustard finishes popping and the d...

Aval Upma (Basic Seasoned Poha or Rice Flakes)

December 16, 2008

Thick Aval Aval Upma is another emergency dish that goes together rather quickly just like cream of wheat Upma . Aval is the Malayalam/Tamil word for flattened rice flakes (powa or poha in Hindi). It has been eaten in India since antiquity and is the Indian equivalent for oatmeal. It is a good staple to have on hand to make porridge to desserts which cook quickly. When we were growing up, Amma used to make aval soaked in hot milk with a little sugar called Pal Aval for a quick and simple after-school or afternoon snack. And if some raisins, nuts, and/or sliced bananas were added to Pal Aval, we felt we had Manna from Heaven! There are two types of aval/poha - thick and thin. For preparing upma, I prefer the thick kind. The thin kind is good for porridge or payasams (puddings). If you are using "dessicated coconut" (dry and unsweetened) in place of the fresh or frozen coconut, use only half the given amount and reconstitute it with a little water for about five minutes...