AVAL PUTTU (POHA PUTTU)

Hi friends, Hope you guys tried my previous recipe of sweet basundi.

Today i am going to post a recipe of an easy sweet dish, AVAL PUTTU .

Aval is flattened rice in English, poha in Hindi. This is an easy snack recipe, can be had for break fast also. I often make this aval puttu at home for break fast ,Its everyone's favourite at home..

This is very easy and simple to make, even beginners can make it.I will share step by step recipe also read notes at the end before making aval puttu.

I am going to add brown sugar to this recipe, you can add white sugar or fine powdered jaggery also. But I would suggest go with brown sugar.

This recipe will be a big hit among kids and elders and you just need 30 minutes to make this puttu.

I am using white aval, but you can you red aval also. I often use red aval ,the flavour and taste are far more better and its healthy too..

But never got a chance to click pictures while making with red Aval. But same recipe goes good with red aval also. The taste will be similar to how we make puttu with red rice( actually tastes  THE BEST  with red aval..)

Lets jump to the recipe of AVAL PUTTU ( POHA PUTTU).

INGREDIENTS

Red or white aval/poha ( thick or thin)           -    3 cups

Ghee                                                          -     7-8 Tbsp

brown sugar                                                -    1/4 cup

Salt                                                            -    1 tbsp

coconut (shredded)                                      -    1 cup

water ( as required)                                     -    1.5 cup

HOW TO MAKE AVAL PUTTU/ POHA PUTTU

I am going to use thick aval or poha for this puttu, you can use thin variety also as we are going to grind it into a coarse powder after roasting.

There may be impurities in the aval so sieve it before roasting using a chalini or sieve 

Now after sieving, in a big kadai add 2-3 Tbsp of ghee ,once the ghee is melted add the aval and roast in medium flame

    

Keep roasting till the ghee coats the aval nicely. Roast the aval only in medium to low flame as high flame may burn the aval.( if you are using thin Aval, use only low flame as medium flame may burn the aval)

Now after 10-15 mins on medium flame with continuous stirring the aval may look like this.

If you try to break it , the aval should be crisp and break like this.

Now switch off the flame and let it cool. Once it comes to room temperature transfer it into a mixer jar ,don't use grind option just use pulse for 2-3 times

Now we can start the main procedure.

Add 1/4 cup of water to 1Tbsp of salt, let it dissolve. The amount of water depends of the aval you are using, for me 1.5cups was needed.do check the notes for adding water. Don't add the entire amount of water together. First add water just enough to dissolve the salt.

Now add the grinded aval mixture. Start to work with your fingers to mix water and aval mixture. Don't mix it with pressure, we want the texture of bread crumbs, so gently with your fingers start mixing.

Now after first 1/4cup of water the mixture will be dry, but keep mixing.

one way to test is if you press you wont be able to make a ball.

Now i added remaing water slowly and mixing the mixture with fingers.

Again the amount of water depends on the amount of aval you are using, so keep adding water slowly

Now after mixing the full 1.5 cups of water ,I got the final stage.Thats I can hold the mixture if I slightly press and it would crumble if I drop.

now let the mixture rest for 20 minutes, after which if you notice all the water would have been absorbed, so sprinkle little water and mix again.

you can repeat this step in another 20 minutes after resting the mixture for 20 minutes, this makes the puttu soft ,fluffy and also the quantity increases.

Now I am adding the shredded coconut at this stage, in my experience I have noticed, if you steam the puttu with coconut it enhances the flavour of coconut and smells awesome too.

Now at this stage if you find the mixture little dry just sprinkle water or let it be.

Now steam the puttu in a idly pan or puttu cooker.

I am using the usual method of adding the mixture to a wet cotton cloth and steaming in the idly pan.

Once the steam comes out, lower the flame and cook for 10minutes in low flame.

after 10 minutes switch off the flame, once the steam settles, when the puttu is still hot transfer the contents to a pan, Add brown sugar and ghee. Mix the contents will.

                                  

Mix the contents well, until  you don't see any lumps of brown sugar. The amount of sugar and ghee depends on the your taste buds..😀

Ta da.. the puttu is ready..

This puttu is very easy and doesn't need much cooking time too..so do try this recipe.

NOTES:

This puttu can be made with red or white aval, the procedure is same.

Add water slowly, if you add more water at once the mixture will turn like upma.Yet if its not too much water let it rest. dont panic, after some time the mixture absorbs water and comes to bread crumb texture.

Always remember to add water slowly, its best to sprinkle then pouring, that way its better to get the correct texture.

If the water is less, the texture may be dry, try to hold and press to make a ball. It should hold and on dropping it should crumble.Thats the correct texture.

After mixing follow the 20minute waiting rule and again sprinkle water and mix again, this gives a heavenly soft texture to the puttu, also the quantity increases.

Guess all loose ends are tied...😍..

Try out this recipe..i am sure it will be everyone's favourite..

I will be back with a new recipe soon..Until then tata..✋

Don't forget to like, share and comment on my page...Because sharing is caring...

BASUNDI RECIPE. EASY AND SIMPLE BASUNDI RECIPE

BASUNDI RECIPE ( EASY RECIPE TO MAKE BASUNDI WITH JUST 3 INGREDIENTS) EASY MILK BASUNDI

Hi friends,

I am posting a very easy recipe to make basundi with 3 simple ingredients. Its just going to take little time to get the original taste like how you get in sweet shops, but its totally worth it.

The recipe is very simple and ingredients are totally simple. No need for any fancy ingredients not even condensed milk.

I have tasted one of the best basundi in Ahmedabad Gujarat. That was mind blowing, trust me guys after trying lots of recipe this one really gave me the same feeling..( ha..ha..ha😂at last I got it...)The secret is best cow milk and little patience... continuous stirring and scraping of the sides of the vessel is needed. Until the milk solids appear. And at last yup the magical basundi arrives..ta da....

The main point here is use a good quality of full cream milk. I used the fresh cow milk given by my sister..yummmyyy... the really trick is to use a full cream milk, if possible use organic cow milk rather than our packet milk.Again thanks to my sister 😍.so whenever I get fresh cow milk my first option is to make basundi.

So why waste the time , lets jump right into the basundi..sorry recipe😀

BASUNDI RECIPE

INGREDIENTS

Full cream milk                  -  2 litres

Sugar                               -   1/4 cup

Badam(chopped)               -   5tbsp

Aavin badam mix               -   100gms                                                  ( I have used aavin badam mix, but you can use any instant badam mix)

HOW TO MAKE BASUNDI ( EASY STEP BY STEP PROCEDURE TO MAKE TASTY BASUNDI)

First of all use a wide mouth and heavy bottom pan or kadai to make basundi. For a 2 litre milk you should choose a pan or kadai which can hold at least 4 litre milk, so when we boil milk on medium flame it may not over flow. Also the pan should have a heavy bottom as it prevents from burning the milk for a long time.

Now start to heat the milk in a heavy pan on medium flame, when the milk comes to boiling point reduce  it to a low flame and stir continuously.

Now I have taken 2 litre of full cream milk, so after almost 30 mins of boiling when the milk quantity thickens a bit , stir the milk on equal interval at this stage or the milk may get burnt.

Now when the milk quantity reduces a bit after this a little, at this stage add 100gms of aavin badam mix. I am not adding any saffron or corn flour for the basundi to thicken as I am adding the badam mix. You can use any instant badam milk mix and you will get the same result.

Keep stirring  while adding the badam mix so no lumps are formed. Keep the flame in low to medium. If you are going to be next to the stove keep it in medium flame and stir continuously If not reduce the flame to low.

I usually make the basundi when I cook lunch or dinner so I can keep stirring and cook.

Now after this the mixture will needed to be scraped on the sides continuously. As after adding badam mix the milk tends to stick to the sides, so at this stage continuous stirring is needed every 2-3 minutes.

I am adding little finely chopped badam, this step is completely optional as the badam mix itself will have badam.You can add a handful of any chopped nuts at this stage.

Let this milk boil in low to medium flame for another 20-25 minutes, keep stirring and scraping the sides continuously. You can see the milk soilids are forming on the sides of the pan.

 You can see now the milk would have thickened a bit ,it coats the spoon.

Now add sugar to the milk, as the instant badam mix would already have sugar in it we can add just enough sugar. also after thickening the basundi will reduce in quantity. So add sugar according to your preference.

Now after adding sugar continue to boil and scrape until milk solids appear on the surface. You can notice small milk solids float on the milk.

You can scrape the sides using a knife, which helps the milk solids back to the milk mixture also prevents pan from getting burnt.

It took good 25-30 minutes for me to get to this stage. The time depends on the fat quantity of the milk, type of kadai you use etc... so just watch for the milk solids. Now switch off the flame at this stage.

Remember on refrigerating the basundi thickens more and on cooling more milk solids tend to form, that's when you get the real texture of basundi.

Once the basundi comes down to room temperature refrigerate at least for 6-8 hours. After 8hrs on the refrigerator, you will notice a thick layer would have formed on the top. So before serving mix well so the milk solids will get evenly spread.

Wow basundi is ready..tada..

All you need is little patience... no need of condensed milk or corn flour. The instant badam mix has everything you need for the magic😌

NOTES:

1.Use really good quality of cow milk or any full cream milk. the milk solids form based on the fat content.

2.You can use any instant badam mix, I personally love aavin badam mix.

3.Usually start to make it when you start your cooking, so scrapping wont be a problem and you wont feel tired on continuous stirring and scraping..

4. You can use any finely chopped nuts like badam,pista etc..

5.Add sugar after considering the quantity on reducing, also the badam mix has sugar.If you want you can taste before adding sugar and decide the quantity of sugar needed.

6.On cooling mix well before serving as the milk solids would have been formed as a thick layer..

So guess I have covered most of the points, many of us think we cant ever get the taste of basundi as we get it in sweet shops, but guys trust me on this one...try badam mix and definitely that does the magic...I have tried adding condensed milk, just boil milk until desired consistency..nope never I got this taste.. this is super duper easy except time consuming, but like I said do the process when you do your cooking ..you wont even feel the time factor. Make it during lunch, cool serve for dinner. Or make it during dinner cooking, serve for next day..

So guys, try this easy simple recipe and let me know how it turns out..

Do like ,share and comment on my facebook page..

SHARING IS CARING..

see you all soon with another recipe. Tata😀

MURUNGAI KEERAI PORIYAL ( DRUMSTICK LEAVES STIR FRY )

 Hi friends,

hope you all tried my wholewheat chocolate health drink mix...

Now I am back with a new recipe, i usually make this drumstick leaf( murungai keerai ) poriyal the simple way..do the tampering, sauté and garnish with shredded coconut. but recently i tried a fusion version and it was  a great hit with my kids( who hate murungai keerai the most). 

Drumstick leaves( muringai keerai ) has anti-septic and and antiinfective properties, boost the immune system, improves digestion, rich in minerals...and so goes the list..

I make murungai keerai kootu most of the  days as the kids find it easy to eat. But now this stir fry is so tasty and different, i am sure after trying you would feel the same way...

Enough of introductions, lets jump to the recipe..

INGREDIENTS:

murungai keerai ( drumstick leaves)           - 3 cups

Onion                                                       - 1 big

salt                                                          - as required

oil                                                            -  3-4 tbsp

cumin                                                      -  1 tsp

mustard                                                   -   1 tsp

TO GRIND :

red chilli                                                    - 3 to 4 nos

garlic                                                        -  4-5 nos

raw rice                                                    -   2-3 tbsp

toor dhall                                                  -  2 tbsp

cumin                                                      -   1 tsp

pepper                                                     - 3/4 tsp

METHOD:

First lets prepare the dry mixture that's to be added to the poriyal.

Dry roast toor dhall, rice and red chilli on a low flame.( I have used 2-3 red chilli as we prefer less spicy food ,you can increase the amount of red chilli to 5-6 based on your spice level).

                                                

dry roast until the toor dhall turns slightly in colour, also the raw rice should turn little brown and slightly puffy, the raw rice may crackle too.

Remember to dry roast on a low to medium flame till the end.

Once the dry roasting is done add cumin and black pepper to the mixture.

you can clearly see the rice has turned puffy and the dhall is roasted well..at this stage only we should add the cumin and pepper.

now roast for another 3-4 mins,until the cumin is roasted well..

Now switch off the flame and add the garlic to the mixture and let it cool.

once the mixture is cool transfer the contents to a mixer jar and grind  it into a coarse mixture, dont grind it into a fine powder. The coarse powder gives a crunchy texture to the poriyal.

Now the dry mixture is ready ,lets begin 

first add oil to the pan, add cumin and mustard to the oil, once they crackle add finely chopped onions to it.

After sautéing the onion for few minutes on a medium flame, add little salt to the onion( no need to add the entire salt for the dish now, once we add the murungai keerai and it reduces on sautéing we can add the remaining salt).

Once the onion changes in colour, add  washed murungai keerai leaves to the pan.

Now sauté the contents on medium flame for 5 mins, the leaves will shrink and reduce in size. after sautéing for few minutes the water will come out from the leaves.

Now at this stage cover the pan and cook in medium flame for 10 -12 minutes.no need to add water as we are covering the pan.

But its better to check after 5-7minutes and if there is no water just sprinkle 2-3 tbsp of water.

Now after 12- 15 mins the leaves are almost cooked and now you can add salt based on the quantity of the leaves present

You can see a nice glossy shine on the leaves, sauté for another 5mins on low flame. by this time the leaves must have been cooked, now add the dry mixture from the mixer jar.

Now sauté the mixture on a low flame for 2- 3 minutes until the dry mixture and the murungai leaves mix thoroughly .

Don't add any water at this stage or cover and cook as water may spoil the crunchiness of the poriyal..

Once the mixture is thoroughly mixed, say it may take 5 minutes.switch of the flame and transfer the contents to another bowl.Dont leave it in the pan and cover with the lid, as it may make the dry mixture soggy..

Now the tasty, crunchy and healthy murungai keerai poriyal is ready.

I am sure everyone will love this poriyal as a side dish for any vegetable kolambu or gravy.. it goes well even with a simple rasam and rice.

Notes:

1. You can skip the garlic if you don't like the taste of garlic.

2. Use only raw rice don't substitute with boiled rice.

3.if you like more spicy poriyal increase the red chilli or pepper.

4.after adding the dry mixture don't cover with a lid or add water as you may lose the crunchiness of the poriyal..

5.No need to add grated cocoanut for this poriyal, but yet if you like after adding the dry mixture you can add cocoanut too..( but i feel coconut doesn't add with the flavour of garlic).

Hope i answered most of the doubts.. do try this healthy and tasty murungai keerai stir fry. And let me know how it turned out..

I will be back with another tasty and healthy recipe soon..

Do like and share my facebook page..sharing is caring...

see you all soon.... tata..bye..😋

HOMEMADE CHOCOLATE DRINK ( WITH WHOLE WHEAT, NO PRESERVATIVES)

Hi friends...😊

It really feels good ( actually great ) to post after such a long time... i mean really looooong time i guess... its been 2.5yrs..a lot happened in my life and my passion with cooking and posting took a back seat...huh.. but now i am trying to get things back to normal...i would really like to thank everyone who encouraged me to find my passion back..that really meant a lot.. thank you guys... hopefully i should be back with my recipes soon as usual...

after a lot of thinking i tried this wholewheat homemade healthy chocolate drink. I think this can be  a perfect recipe for a comeback, after a long time. this can be used for adults as well as kids. trust me this tastes much better than store brought chocolate drinks and healthy too. I am adding no preservatives, yet can be stored for 2-3 months in an airtight container.

i am using sprouted whole wheat, but u can skip the sprouting part if you feel that sprouts are difficult for digestion. i will explain that in the step clearly..

This recipe can be made with simple ingredients made at home, no fancy ingredients needed. Just our normal wheat which we use for making chapatti should be fine..

so lets jump to the recipe directly..

INGREDIENTS:

Whole wheat                     =  4 cups

milk powder                      =  200gms

cocoa powder                    =  1 cup

STEP BY STEP INSTRUCTIONS:

First take 5 cups of wheat and wash it for 3-4 times until there are no dust particles.

soak it in clean water for 12 hours.

Soaking of 12 hours is necessary for sprouting.

After soaking of 12hours the wheat should look a little bit swollen

Now we have to sprout the wheat ,like how we do our normal green moong or any other beans.

Strain all the water from the wheat, wrap it tightly in a cotton cloth. and let it rest..

Now let it rest for good 14- 16hrs, I let it rest for 14 hours. Unlike our other beans wheat takes a little more time to sprout. In between if the cotton cloth appear dry after few hours sprinkle little water on top of it. don't remove the cloth just sprinkle water on top of the cloth.

After 14hours of sprouting, the wheat appeared like this.

Now dry them in shade for at least 4-5 days. For the first day the moisture will be there so dry it directly in sun. spread it in a big plate and dry them in sun. Then after 2 -3 days dry them in the shade until all moisture gets dried up. the sprouts will look like this.

Once all the moisture is dried, dry roast the wheat in a pan. On a low to medium flame dry roast the wheat. don't roast in a high flame as the nutrients of the sprouts will be wasted.

after roasting in low flame for good 15-20minutes the wheat will be slightly roasted ,you can see little dark brown wheat.

after almost 30 mis of roasting on medium flame I reached the desired level.

Transfer it into a big plate and let it cool for 2-3 hours in room temperature.

Now we can grind this wheat at home or outside where you grind the wheat flour( grinding mills). the difference I found is if you grind in our home mixer grinder ,we wont get a fine powder.so when you mix it in milk there will granules present and kids wont like it.

so I would suggest to grinding in the grinding mill

So after grinding I let the grinded whole wheat flour to get cool in the same pan. Let it come to room temperature before adding the ingredients. If we add the milk powder and cocoa powder when the flour is hot ,the mixture will retain the moisture and on storing it will get spoiled easily.

so once the flour is completely cooled, add the milk powder and cocoa powder. I am not adding sugar at this point as the milk powder itself contains little sugar. you can add sugar when you mix it with milk according to your preference. 

Now mix it evenly to a homogeneous mixture with a big ladle..

on mixing well it should look like this.

Now transfer the contents into a air tight container. this can be stored in room temperature for 4-5 months.

whenever you need to make this chocolate drink add 2-3 tables spoon of the health mix to Luke warm milk and mix it well. add sugar according to your preference.

Don't add this mix to hot milk. incase you need the drink hot, first mix to half a glass of lukewarm milk to the health drink mix. once the mix is thoroughly mixed and no lumps are formed add the remaining milk as hot milk.

Similarly for a cold drink , add half a glass of Luke warm milk and mix it thoroughly without any lumps. then top it will chilled milk.

Sugar can be added according to preference.

The above measurement will yield 500gms of health mix. IF you don't like chocolate flavor you can skip the cocoa powder and it will taste like a normal malt.

Similarly if you like your drink a bit more chocolaty you can increase the amount of cocoa powder  to 1.5 cups.

This is a very easy recipe can be made for children and adults at home with simple ingredients. This is healthy and homemade alternative for store bought health drinks.

Do try this recipe and let me know how it turns out. i will be back soon with another interesting recipe.

caring is sharing.. Do like, share ,and comment on my recipe

Let me know if you have any doubts I will be happy to help..

see you all soon with another recipe, until then bye bye😊