Vermicelli &Amla Pulihora:
This tastes the best when cooked with a little care and effort
Ingredients:
Vermicelli 1 cup
Green chilies 6
Red peppers 2
Cumin Seeds 1/2 tea spoon
Mustard Seeds 1/2 tablespoons
Chana Dal 1.5 tablespoons
Black Gram 1 tablespoons
Hing a pinch
Ginger a small piece
Cashews 10
Salt for taste
Sugar a pinch
Amla grated 3 table spoons
Oil 4 tablespoons
Curry leaves 10
Turmeric 1 pinch
Cooking Time:
Preparing Time :10 minutes
Cooking Time: 8 minutes
Method:
Step 1: Take the vermicelli add a little oil and fry until it changes to light brown color,then add water if taken 1 cup add 2 cup of water and let it boil until its done.When its done drain the excess water and let it dry
Step 2: Slice green chilies vertically, and chop ginger piece into small pieces
Step 3: Take a deep skillet add 3 tablespoon oil ,when ready add tempering to it when it sputters add cashews when it is done add green chilies,curry leaves turmeric and ginger .
Step 4:When these are done add the cooked & dried vermicelli ,salt ,sugar and mix well with care so that vermicelli wont break down
Step 5: Take the grated amla add oil to another pan and fry it well until it looses the raw smell
Step 6: When done add the amla to the vermicelli and toss well
Beet root Kowa Stuffed Poha Balls:
This is special and healthy sweet .As this contains beet root which is a super food and poha with low calories it is really a delicacy with unique taste
Ingredients:
Beet root Grated 1 cup
Poha 1.5 cup
Kowa 6 tablespoons grated
Jaggery 1 cup grated
Sugar 15 teaspoons
Ghee 2 tablespoons
Cashews 10 crushed
Cardamon Powder a pinch
Oil for deep frying
Cooking Time:
Preparing Time: 15 minutes
Cooking Time: 20 minutes
Method:
Step 1: Take poha , wash it with hot water and let it sit for a while (if poha is too hard even after washing soak in hot water for 5 minutes and then dry it)
Step 2:Add a tablespoon of ghee to a sauce pan, add grated beet and fry until it looses the raw smell
Step 3: Add sugar ,jaggery to the beet ,and wait until it is mushy and until the syrup reaches thick consistency
Step 4: Now add kowa mix well and cook for another minute
Step 5: Lastly add poha to it and cook for another 2 or 3 minutes.Switch off the stove and cool the mixture
Step 6: Take a little oil fry the cashew (crushed).Now when the mixture is cool enough add cardamon powder , the cashews and make into small balls
Step 7: Heat oil for deep frying,and fry the balls until golden brown color
This tastes the best when cooked with a little care and effort
Vermicelli 1 cup
Green chilies 6
Red peppers 2
Cumin Seeds 1/2 tea spoon
Mustard Seeds 1/2 tablespoons
Chana Dal 1.5 tablespoons
Black Gram 1 tablespoons
Hing a pinch
Ginger a small piece
Cashews 10
Salt for taste
Sugar a pinch
Amla grated 3 table spoons
Oil 4 tablespoons
Curry leaves 10
Turmeric 1 pinch
Cooking Time:
Preparing Time :10 minutes
Cooking Time: 8 minutes
Method:
Step 1: Take the vermicelli add a little oil and fry until it changes to light brown color,then add water if taken 1 cup add 2 cup of water and let it boil until its done.When its done drain the excess water and let it dry
Step 2: Slice green chilies vertically, and chop ginger piece into small pieces
Step 3: Take a deep skillet add 3 tablespoon oil ,when ready add tempering to it when it sputters add cashews when it is done add green chilies,curry leaves turmeric and ginger .
Step 4:When these are done add the cooked & dried vermicelli ,salt ,sugar and mix well with care so that vermicelli wont break down
Step 5: Take the grated amla add oil to another pan and fry it well until it looses the raw smell
Step 6: When done add the amla to the vermicelli and toss well
Beet root Kowa Stuffed Poha Balls:
This is special and healthy sweet .As this contains beet root which is a super food and poha with low calories it is really a delicacy with unique taste
Ingredients:
Beet root Grated 1 cup
Poha 1.5 cup
Kowa 6 tablespoons grated
Jaggery 1 cup grated
Sugar 15 teaspoons
Ghee 2 tablespoons
Cashews 10 crushed
Cardamon Powder a pinch
Oil for deep frying
Cooking Time:
Preparing Time: 15 minutes
Cooking Time: 20 minutes
Method:
Step 1: Take poha , wash it with hot water and let it sit for a while (if poha is too hard even after washing soak in hot water for 5 minutes and then dry it)
Step 2:Add a tablespoon of ghee to a sauce pan, add grated beet and fry until it looses the raw smell
Step 3: Add sugar ,jaggery to the beet ,and wait until it is mushy and until the syrup reaches thick consistency
Step 4: Now add kowa mix well and cook for another minute
Step 5: Lastly add poha to it and cook for another 2 or 3 minutes.Switch off the stove and cool the mixture
Step 6: Take a little oil fry the cashew (crushed).Now when the mixture is cool enough add cardamon powder , the cashews and make into small balls
Step 7: Heat oil for deep frying,and fry the balls until golden brown color
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