Gojjawalaki - Karnataka special Pohe recipe

 

Gojjawalaki - gojju + Awalaki - Karnataka dish of Pohe / rice flakes. 

Gojju means - spicy tangy sweet paste 

Awalaki - Pohe / rice flakes 

The Gojju in this dish is nothing but a mixture of water , tamarind extract , Jaggery , rassam masala , salt , turmeric.

 

1 cup medium thick Poha - pulse it on a blender to a texture you see in the picture. 

Mix all the ingredients of the Gojju together ( Spices - take the quantity as per the taste which suits your palette) I keep it little higher on spice and sweet, little low on tangy taste ) 

For 1 cup of rice flakes , use 1.5 cups of water and mix everything in the water except underlined above.

Once you blend the rice flakes add it to this water. 

Mix well. Keep aside for 15-20 min covered with a lid.

All the water will be absorbed by rice flakes and they will puff up. 

Use fork to separate the mixture and it will be of crumble texture. 

Now, make a tadaka - pour little oil in a kadai - Once heated, add Urid daal , Chana daal, peanuts , red chillies , asafoetida , mustard seeds. 

Pour it on the Poha mixture or if you did tadaka in a big kadai - add the Poha mixture to this kadai and mix all well. 

Add chopped coriander leaves before serving. 

It is served cold - so perfect for a meet up / pot luck.  

Thanks for visiting my blog :) left a comment if you try it and like it 😊

#pohe #southindianfood #awalaki 

Oats, edible gum , nuts healthy bars

Posting here after long time … 

This recipe came as a thought process after thinking about how to feed right balance of something local , nutritious , seasonal , and the food what our genes know to our family.

That’s what the nutrition science say.

Since living in the UK , Oats are local …and I have been meaning to make Gond / Dinka in Marathi - edible gum laddoos for winter ( ticks seasonal) and thought why not club the two 😬

So here it is : 

Ingredients: 

1 cup rolled oats 

1/2 cup - mixed nuts ( I used almonds , pistachios,walnuts, cashews , black raisins 

1/8 cup edible gond / Dinka 

2 tablespoons Khaskhas/ poppyseeds 

2/3 cups dry coconut 

1/2 to 3/4 cup powdered jaggery ( if you don’t have this use normal jaggery but adjust the quantity as      

        per it’s sweetness - I wanted little less sweet so I used 1/2 cup plus a tea spoon

1/3 cup ghee ( melted form ) 

2 tablespoons spoon dry dates powder ( Kharik powder )

Procedure : 

1. With 2 tsp ghee , once heated in a pan , fry the gum kernels ( Dinka ) until nice and fluffy, on medium 

    flame. 

2. Dry roast all the other ingredients separately.  Nuts can be roasted in little ghee all together. 

3. Grind the nuts to a powder.

4. Just use a cup or with your fingers , crush the fried gond. 

5. Grind oats also to a coarse texture. 

6. In a pan add little ghee and pour the jaggery. Let it melt completely.

7. Add all the powders to it and mix well - switch off the flame. 

8. Add ghee to the mixture and mix thoroughly all together. If you see it’s dry add Lillie more ghee ( little bit at a time )

9. Keep a greased tray ready. 

10. Pour the mixture in a square tray and press with a spatula so the mixture goes to each corner. 

11. With a light hand , put square / bar shaped lines for shape with a greased knife. Once cooled , it can’t be cut into required shapes. 

12. Leave it to rest for 20-30 min. 

13. Once cooled , remove the pieces. 

Edible gum is very healthy and elders recommend it for good ,strong backbone. 

Must consume in winters only. 

Enjoy and do send me a feedback if you like it 😊 

#healthybar #oats #dinka #nuts