GMT: Poha Patties

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Poha Patties

One of my favorite Indian breakfasts (besides aloo paratha) is Poha.

Poha is flattened dehusked rice and is an easily digestible form of raw rice. Being quick to cook with, you will find poha as a very popular choice for breakfast in most Indian households. It also makes a healthy snack option, given its nutrition benefits.

Poha is high in iron, rich in fibre and also a healthier option to get your fix of carbs in the morning. And that is why it features on lot of indian tables as a breakfast option.

Poha Patties

Even though celiacs should consult with their doctor before eating poha, poha is known to have very low amounts of gluten, making it fit for certain people who are uncomfortable with gluten. Poha is also very good for diabetics as it promotes slow release of sugar into the bloodstream. It also keeps you full for a longer time. (ref: thehealthsite.com)

While I have a great recipe for poha with veggies which I make often (I will definitely share it with you one of these days), today I am sharing this quick and easy poha patties recipe. Poha Patties is great to serve as an evening snack or even for breakfast. It also makes a great addition in your kids’ lunch boxes. You can make variations to the basic recipe I am sharing today by adding boiled peas, or peanuts. Use cilantro or mint leaves if you can’t find curry leaves. Curry leaves and poha can be found in most Indian grocery stores.

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GMT : Vegetable Pulao

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Vegetable Pulao | The Novice Housewife

I have made this vegetable pulao so many times now but somehow have not posted the recipe for it on the blog. Let’s correct that today!

The reason why I turn to this recipe for vegetable pulao is that its so easy to make and even though it can be served as a side, with a little more veggies in the mix it doubles up perfectly as a main. The best part though- this pulao is a one pot meal. So clean up is easy too.

I have barely adapted this recipe from Soma’s blog ecurry.com. Soma suggests not to use veggies like broccoli or cauliflower so that the flavors of the spices are distinct. Since I make this dish for a complete meal I do add some veggies, especially cauliflower. And then serve it raita and pickle. If using the pulao as a side you can leave out the cauliflower.

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GMT: “Dahi Bhallas/Vada” Lentil dumplings in yogurt

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Soft and fluffy Dahi Bhallas dunked in yogurt and topped with chutneys. Tips and techniques to get super fluffy and light dahi bhallas. 

Super soft dahi bhallas

 

When my dad was posted to Jaisalmer, Rajasthan, we got acquainted with this amazing family, who coincidentally shared the same surname as ours. The daughter, Pallavi, became a close friend of mine in spite of the age difference we shared. I was in college during my dad’s tenure in Jaisalmer but whenever I visited, she and I would get together and although there wasn’t much to do in the city, my stay was always memorable. Her parents too would make sure that I had a good stay while I was visiting mom and dad.

Pallavi’s mom, Swati aunty, used to make the most amazing Dahi bhallas- light and airy bhallas that melt in your mouth. The first time I ate them I chowed down 4-5 in one sitting and got a to-go box of more back home with me. My mom took the recipe from aunty when we left Jaisalmer because all of us agreed that they were the best bhallas we had ever eaten.While my mom made an honest effort later to make them and they always turned out good, they were never like aunty’s. Aunty maintained the secret to the light and fluffy vadas lay in beating the heck out of the batter, but I think she just had magic in her hands.

Dahi Bhallas | The Novice Housewife

As mentioned in a previous post, my mom is in town visiting, which means I am getting some respite from cooking. The other day she made dahi bhallas, her quick channa masala and bhaturas. I could not be more grateful for that meal. It was so good, and the bhallas actually turned out exactly the way Swati aunty made them- soft and airy. Today I am sharing her recipe for dahi bhallas/ vadas.

Dahi bhalla is a popular indian dish made with deep fried lentil dumplings (bhallas or vadas) that are served in yogurt (dahi) and topped with roasted cumin powder, red chilli powder, date-tamarind chutney and/or mint chutney.

Generally these vadas or bhallas as we call them are made from urad dal/ split black lentils. In UP though they sometimes make vadas from moong dal. While dahi bhalla/dahi vada is a popular way to have these urad dal dumplings, in south India, another popular way to serve the vadas is with sambhar or some use them to make bonda soup.

The recipe listed below makes quite a few vadas, and generally my mom freezes extra vadas. I took her suggestion and kept 10 vadas to serve immediately and the rest I wrapped in ziploc bags with 8 each in a single bag. I froze three such ziploc bags. If you choose to freeze the extra vadas, when you are ready to use them for dahi bhallas, just defrost the vadas for a bit and then let them soak in boiled water for 15-20 minutes, before using them to make dahi bhalla.

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