Karnataka Gojjavalakki Mix – Instant Huli Avalakki Mix Recipe / Poha Puliogare Mix

Recently I started making homemade, instant mix recipes inspired by my fellow blogger friends. I have tried rava upma mix, poha upma mix, ven pongal mix, bajji bonda mix recipes successfully. Following that, I tried this easy and yummy Karnataka style gojjvalakki mix recipe. Gojjavalakki is nothing but tamarind flavored poha upma which we call as puli aval in Tamil, Huli avalakki / kuttu avalakki recipe in Kannada. People also call this as poha puliyogare. This is one of the popular breakfast recipes in Karnataka.

  When I tried the authentic gojjavalakki recipe to share in my blog, Raksha and Sendhil loved it very much. Raksha told me to make it often and that’s when I came across this instant gojjavalakki mix. As Raksha’s online school starts early in the morning, I am trying to make easy and instant breakfast recipes. This gojjavalakki mix is so handy. All we have to do is to add hot water to this pre made mix and soak it. Your breakfast would be ready in minutes. Just garnish with grated coconut , drizzle with gingely oil and serve. Tastes so good and flavorful. For this recipe, I referred many blogs and YouTube videos. Though its my first attempt, it came out so well.

 Usually people use thick poha for making gojjavalakki but I used thin avalakki which is called as paper aval / thin poha. This gojjavalakki mix takes very less time to prepare. Once you prepare in bulk and store in a box, you can make breakfast, dinner or for evening snacks instantly. It stays good for a month without refrigeration. Bachelors, working women and people who plan for a trip or travel abroad officially or for studies can make this instant mix and keep it. It would be really helpful to whip up a quick food. Ok friends, lets see how to make Karnataka style gojjavalakki mix recipe with step by step pictures.

Homemade, Instant Gojjavalakki Mix Recipe

Easy, instant gojjavalakki mix recipe

Cuisine: Karnataka

Category: Main course

Serves: 1 kg

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Thin or thick poha /avalakki /Aval – 4 cups Karnataka style Rasam powder – 1.5 tbsp Turmeric powder – 1 tsp Tamarind – lemon size, oil – 2 tsp (roast n powder) Salt – 1.5 tsp Jaggery – 1 to 2 tbsp ( I used nattu sakkarai powder) Cooking oil – 2 tbsp Mustard seeds – 2 tsp Urad dal – 1.5 tbsp Chana dal – 2 tbsp Roasted Peanuts – 1/4 cup Curry leaves – few Hing – 1/4 tsp Water – to soak ( 1 cm above poha), around 2 cups Poha mix – 1.5 cups ( for 3 people) Grated coconut – to garnish

HOW TO MAKE INSTANT GOJJAVALAKKI MIX

1. Grind the poha in batches to a coarse rava texture. Set aside
2. Heat 1 tbsp oil and roast the tamarind pieces. Switch off the flame, let it cool.
3. Grind to a fine powder. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, roasted peanuts, curry leaves, hing, red chilli.
4. Roast till dals turn golden in color. Switch off the flame. Cool down.
5. Add powdered poha, tamarind powder, rasam powder, jaggery and salt.
6. Mix everything nicely. Store in a box. No need to refrigerate.
7. Stays good for 2 to 3 weeks.
8. To make gojjavalakki for 3 persons using this mix : Take 1.5 cups gojjavalakki mix in a bowl.
9. Add hot water till its 1 cm above the mix. Using a ladle mix it thoroughly.
10. Cover and rest it for 10 minutes. Garnish with grated coconut and serve !

METHOD - STEP BY STEP PICTURES

Grind the poha in a mixie in batches. Grind it like rava / semolina. Do not make it too coarse or powdery. I used 1 cup per batch. Collect in a plate.  Heat 1 tbsp oil in a kadai. Pinch lemon sized tamarind into small pieces. Roast in oil patiently till it turns crispy. Switch off the flame and transfer to a plate. Let it cool down completely. Grind to a fine powder.  Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, peanuts, red chilli, hing and curry leaves. Switch off the flame and cool down. Add the powdered poha, Karnataka style rasam powder, salt, powdered tamarind, jaggery and mix well. Check for taste and add salt, rasam powder if required. Store in a box after it cools down. Use a clean spoon whenever you use. Instant gojjavalakki mix is ready. You can keep it for 2 weeks to 3 weeks without refrigeration.  To make gojjavalakki for 3 people : Take 1.5 cups of instant gojjavalakki mix in a bowl. Boil 2 to 2.5 cups of water till it bubbles. Add this hot water to the mix. Water level should be 1cm above the poha mix. Mix well to coat the poha with water. If it looks dry, you can add little more hot water. Cover the poha mix with a lid and rest for 10 minutes. Open the lid and fluff it gently. Add grated coconut . I drizzle a tsp of gingely oil and serve with curd, sev or chutney ! Enjoy !

Note

Adjust the quantity of tamarind based on the rasam powder's spice level. Sauting tamarind in oil helps to roast it evenly and makes it crispy once it cools down. Alternately you can dry roast the tamarind too. Do not store the mix before it cools down completely. You can also cook the poha mix in low flame in a kadai adding plain water. Actual recipe called for using dried coconut powder/ kobbari powder.  But I din't add coconut in the gojjavalakki mix to increase its shelf life. Use store bought or homemade Karnataka style rasam powder for best taste.  Try this easy, yummy, Instant gojjavalakki mix and enjoy a quick breakfast / dinner !

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Green Peas Masala Rice / Masala Pattani Sadam Recipe / Pattani Sadam

Peas masala rice / masala pattani sadam in Tamil was in my try list for long time. Last weekend when I ran short of vegetables, I had to try this. It came out so well. Flavor of this masala rice was wafting through my house. Sendhil and Raksha got tempted to eat by the smell. Its an easy, one pot meal that can be made directly in a pressure cooker.

It tastes more like tomato pulao. I am sure you will love it. To make it more healthy, you can add mixed vegetables or cauliflower, potato along with green peas. I used frozen green peas here. If you want to use dry peas, you have to soak in water overnight and pressure cook it along with rice. Ok, lets see how to make green peas masala rice with step by step pictures.

Do check out my other SUNDAY SPECIAL RECIPES !

Peas Masala Rice / Pattani Masala Sadam Recipe

Easy peas masala rice / Masala pattani sadam in a pressure cooker

Cuisine: Indian

Category: Main course

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Basmati rice – 1 cup Cooking oil - 2 tbsp Bayleaf - 1 Black stone flower – 1 (Kalpasi) Green peas – 1/4 cup ( Add 1/2 cup for more) Big onion – 1 Green chilli – 1 ( small) Turmeric powder - 1/4 tsp Red chilli powder – 3/4 tsp Garam masala powder – 1/2 tsp (optional) Water – 1.5 cups Salt - As needed To grind Tomato – 2 Grated Coconut – 2 tbsp Cinnamon , Cloves – 1 each Ginger – 1 inch Garlic – 5 cloves Fennel seeds – 1/2 tsp Water – to make paste

HOW TO MAKE MASALA PATTANI SADAM

1. Grind all the ingredients given under "To grind" to a smooth paste.
2. Heat oil in a cooker base. Saute bay leaf and black stone flower.
3. Add onion, green chilli, finely chopped mint and coriander leaves.
4. Add the ground masala paste and saute till raw smell goes off.
5. Add chilli powder, turmeric powder, garam masala powder and mix well.
6. Saute for a minute. Add green peas and mix well.
7. Add water, salt and washed rice. Pressure cook in low flame for one whistle.
8. Open the cooker after steam is released. Fluff the rice gently.
9. Serve hot with onion raita !

METHOD - STEP BY STEP PICTURES

Wash the tomato, chop into cubes. Add to mixie jar. Add cinnamon, cloves, fennel seeds, coconut, ginger, garlic to it. Grind to a smooth paste adding required water. Heat oil in a pressure cooker base. Saute bay leaf and kalpasi. Add chopped onion, slitted green chilli, finely chopped mint and coriander leaves. Add the ground masala paste and saute till raw smell goes off. Now add the turmeric powder, red chilli powder, garam masala powder and mix well. Add frozen or fresh green peas (If you use dry peas, soak in water overnight). Mix quickly Add 1.5 cups of water for 1 cup of washed basmati rice. Add required salt. When the water comes to roll boil, add washed rice and mix well. Keep the flame high till steam comes out. As soon as steam comes, lower the flame completely and put the weight valve. Pressure cook for one whistle in very low flame. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raitha, chips ! Enjoy !

Note

Adjust the quantity of chilli powder as per your taste. In addition to green peas, you can also add cubed potato but flavor of the rice vary slightly. Use basmati rice or jeeraga samba rice for best taste and flavor. Do not skip any of the spices like cinnamon, cloves, fennel, bay leaf and kalpasi. Flavor will differ.

Friends, do try this easy and yummy masala green peas rice / masala pattani sadam and enjoy !

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Tomato kuzhambu For Rice, Idli, Dosa and Chapathi

This is my second version of tomato kuzhambu for rice. I have already shared a no onion, no garlic tomato kulambu for rice without tamarind. But this version is completely different from my first one.

 I followed this recipe from Madras samayal YouTube video. This one tastes more like kurma. It tastes great with rice, idli, dosa and even chapathi. Friends, do try this thakkali kuzhambu recipe. You will love it for sure. Now lets see how to make Tamil nadu style tomato kuzhambu recipe for idli, dosa, rice and chapathi with step by step pictures.

Tomato Kuzhambu Recipe

Tomato kuzhambu recipe for rice, idli, dosa and chapathi

Cuisine: Indian

Category: Kuzhambu

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Ripe tomato - 3 Big onion - 2 ( I used 2 medium sized onion) Garlic cloves – 10 nos. Turmeric powder - 1/4 tsp Sambar powder - 2 tsp (adjust) OR Chilli powder + Dhania powder – 1 tsp each Salt and water - as needed To grind Grated coconut - 1/4 cup Fennel seeds - 1/2 tsp Water - to make paste To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Cinnamon - 1 inch Cloves - 2 Curry leaves - Few

HOW TO MAKE TOMATO KUZHAMBU

1. Wash the tomato, onion. Chop it finely. Peel garlic.
2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal.
3. Add cinnamon, cloves and curry leaves. Add finely chopped onion, garlic cloves.
4. Add tomato pieces and saute till mushy. Add salt to quicken the process.
5. Add sambar powder, turmeric powder and saute for a minute.
6. In a mixie jar, grind coconut, fennel seeds to a smooth paste.
7. Add the paste to cooker. Add 1/2 cup to 1 cup water and mix well.
8. Pressure cook in low flame for 1 whistle. Open the cooker after steam is released.
9. Garnish with coriander leaves and serve hot with rice, idli, dosa, chapathi.

METHOD - STEP BY STEP PICTURES

Wash the tomato, onion. Chop finely. Peel garlic cloves. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal and cumin seeds. Add cinnamon, cloves and curry leaves. Add finely chopped onion and garlic cloves. Saute till transparent. Add finely chopped tomato, sambar powder or chilli powder + dhania powder and required salt. Saute till tomato turns mushy. In the mean time, grind coconut and fennel seeds to a smooth paste adding required water. Add the coconut paste to the mashed tomato. Mix well. Add 1/2 cup to 1 cup of water based on the consistency you like. Close the cooker and keep the flame high. When the steam comes out, lower the flame completely and put the weight valve. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released. Garnish with coriander leaves. Serve hot with rice, idli, dosa, chapathi and idiyappam !

Note

Adjust the quantity of sambar powder as per your taste. Use ripe tomato for best taste. If you use country tomato/ naatu thakkali, you may have to use more sambar powder.

Try this yummy tomato kuzhambu for rice, idli, dosa, chapathi and enjoy !

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Bread Butter Jam Toast / Sandwich Recipe

Bread Butter Jam Recipe is the simplest and the basic sandwich recipe even a kid can make it easily. Usually kids make this for fireless cooking in school competitions.  I still remember this was my breakfast during our honey moon in Srilanka in a Five star hotel😀.

 Here in Bangalore, I have tasted bun butter jam in small sandwich shops and I just love it. Today I made the same using fresh bread slices. I think most of the moms pack this bread butter jam for their kids school lunch box or snacks box as it can be prepared easily under few minutes. In my case, I have never packed this for Raksha as she is not a big fan of jam based recipes. Somehow she hates the sweet taste in store bought jams. But myself and Sendhil likes to have it once in a while for our breakfast during weekends.

So last Sunday, I made this for ourselves and plain bread toast with butter for Raksha which is her favorite. As we all know, the plain bread butter jam is not a healthy choice for kids. Consuming it once in a while is not an issue but I won’t recommend to eat it regularly. So, to make it more healthy and interesting, we can add some toppings like chopped nuts, sliced fruits, sliced avocado, cheese etc.

You can play with your imaginations and do it based on your kids likings. You can serve it raw or toast it as I did. Tastes good in either ways. But use fresh or 1 day old bread slices for best taste. Now lets see how to make the simple and basic bread butter jam recipe with step by step pictures.

Do check out my other sandwich recipes too !

Bread Butter Jam Recipe

Bread Butter Jam Recipe for quick breakfast or snacks.

Cuisine: Indian

Category: Sweet

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

Milk bread or brown bread - 9 slices Mixed fruit jam - as needed ( I used Kissan jam) Butter at room temperature - as required Butter - to spread on the tawa (If toasting) For additional toppings Sliced, mixed fruits Chopped nuts Chopped avocado Peanut butter instead of plain butter

HOW TO MAKE BREAD BUTTER JAM

1. To make bread butter jam, take 3 fresh bread slices.
2. Apply jam on one slice and butter on other. Cover it to make a sandwich.
3. Take the 3rd bread slice and apply jam in it.
4. Cover it to make a layered sandwich with 3 bread slices.
5. You can cut and serve as such OR toast it. For this, apply butter on a hot tawa.
6. Toast the bread butter jam both the sides and serve hot !

METHOD - STEP BY STEP PICTURES

To make bread butter jam, take 3 fresh bread slices. Apply jam on one slice, butter on the other. Place the buttered slice over the jam slice and cover it. Take the 3rd bread slice and apply the jam. Cover it to make a 3 layer sandwich. Now you can cut them into two halves as shown in the cover picture OR toast it following the next step.  To toast the bread butter jam, heat a dosa tawa and apply butter on it. Toast both the sides in low to medium flame by flipping it whenever needed. Remove and cut into two or four pieces. Serve hot !

Note

I used Kissan mixed fruit jam. You can use any other flavor or homemade jam too. Instead of jam, you can try to use sweetened fruit pulp too.

Make this easy, yummy bread butter jam and enjoy !

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Green Chutney Cheese Sandwich Recipe - How To Make Chutney Sandwich

Green chutney sandwich with cheese was my recent try in sandwich recipes. I tried this recipe after tasting in a sandwich shop here. Spicy Indian style green chutney with grated cheese stuffed sandwich was tasting so good. Kids would love it for sure. Raksha loved it with tomato ketchup. For me and Sendhil, I skipped adding cheese as we both are not a big fan of it. We loved the toasted, plain green chutney sandwich as such. Green chutney for sandwich can be prepared in many ways.

Here I have made it simple without adding coconut, chaat masala etc. Instead I used roasted gram dal / chutney dal for to make a thick spreadable chutney. Roasted gram dal helps to give a binding and acts as a thickening agent.  To make bright green colored chutney, I used turmeric powder and a pinch of sugar. Do not skip it. Ok, lets see how to make cheese chutney sandwich recipe with step by step pictures.

Green Chutney Cheese Sandwich

Green Chutney Cheese sandwich recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Bread – 8 slices Grated cheese – 1 cup Butter – to toast For Green chutney Coriander, mint leaves – 2 handful Roasted Gram dal – 2 tsp Green chilli 2 Ginger – 1 inch Salt - as needed Turmeric powder - 1/4 tsp Sugar - 1/2 tsp Lemon juice

HOW TO MAKE GREEN CHUTNEY SANDWICH

1. Wash the coriander, mint leaves.
2. Grind chilli, leaves and other ingredients given under green chutney.
3. Grind to a smooth, thick paste and set aside.
4. Take a bread slice and apply chutney. Spread some grated cheese.
5. Cover the bread slice with another slice and apply butter on top side.
6. To make the toast, smear butter on hot dosa tawa.
7. Keep the green chutney cheese sandwich and toast both the sides till golden.
8. Remove and serve hot with tomato ketchup or mayonnaise if you like.

METHOD - STEP BY STEP PICTURES

Wash the coriander and mint leaves. In a mixie jar, take all the ingredients given under “ for green chutney” to a thick, smooth paste. Take 2 bread slices. Apply green chutney on one slice and cover it with grated cheese. Cover it with another bread slice and apply butter on top. Heat a dosa tawa and apply butter. Place the sandwich and toast both the sides till golden brown. Slice and enjoy !  Serve with tomato ketchup.

Note

Green chutney looks bright green in color when you add sugar, turmeric powder. So don’t skip it. You can skip grated cheese and use chutney alone. I used cheese for Raksha and skipped it for us.

Try this easy, yummy, Indian style green sandwich and enjoy !

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Instant Tomato Dosa Recipe With Rice Flour – Instant Thakkali Dosai

I got this instant tomato dosa recipe from my School moms group friend Archana. She shared few pictures of this instant thakkali dosa and a recorded voice message with recipe in WhatsApp. She suggested me to try and blog this instant dosa variety. Usually I make varieties of instant dosa recipes like wheat flour dosa, jowar dosa, ragi or millet dosa for my dinner. I am happy that I tried this recipe too. Its a very easy and quick instant dosa recipe. This batter can be prepared under 10 minutes.

 With the mild tangy taste of tomato and bright red color, this tomato dosa was so good in taste. It was a super hit in my family. We all loved it. Make the batter watery like neer dosa and rava dosa because consistency of dosa batter is the key to make super crispy and lacy dosa as shown in the picture. You will get it after making one or two dosa and adjust the water quantity accordingly.

This instant tomato dosa tastes the best when served hot with coconut chutney as side dish. It also tasted good even after cooling down. So you can pack for tiffin box if you like. This batter can be refrigerated and use it the next day too. Friends, do try this easy and quick tomato dosa recipe. You will love it for sure.

Note : Below picture was taken at night using the fresh batter. The remaining pictures were taken the next day morning by making dosa with leftover batter.

Instant Tomato Dosa Recipe

Instant tomato dosa recipe with rice flour, sooji and wheat flour.

Cuisine: South Indian

Category: Side dish

Yield: 10

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

To Grind (1 cup = 240ml) Tomato – 3 ( Use 4 for more tangy taste) Byadgi or Kashmiri Red chilli – 4 (helps to get bright color, add 6 to 8 for spicy taste) Pepper corns – 1/2 tsp Cumin seeds – 1 tsp Ginger – 1 inch piece Water – to grind smoothly For dosa batter Rice flour – 1 cup Sooji / Rava / Semolina – 1/2 cup ( I used Chiroti rava/ fine rava) Wheat flour – 1/2 cup Big onion - 1 (finely chopped ) Curry leaves – Few (finely chopped) Coriander leaves – finely chopped Salt & Water – as needed Cooking oil – to drizzle over dosa

HOW TO MAKE INSTANT TOMATO DOSA

1. Grind tomato, pepper corns, cumin seeds, ginger to a smooth paste.
2. In a wide bowl, take rice flour, wheat flour and sooji.
3. Add the ground tomato paste, salt, finely chopped onion, curry leaves and coriander leaves.
4. Add required water and make thin batter.
5. Heat dosa tawa. Pour the watery batter in a circular motion. 
6. Flip and cook both the sides in medium flame till golden and crispy.
7. Remove the dosa and serve hot with coconut chutney. 

INSTANT TOMATO DOSA RECIPE - STEP BY STEP PICTURES

To make tomato paste, grind tomato, pepper corns, cumin seeds, ginger to a smooth paste. Set aside. In a mixing bowl, take rice flour, wheat flour and sooji. Add tomato paste, finely chopped onion, curry leaves, coriander leaves and salt.  Add required water and make thin batter. Batter should be watery in consistency just like neer dosa or rava dosa batter. Heat a dosa tawa. Pour the batter in a circular motion. Cook in medium flame till golden. Flip and cook the other side too. Fold and remove the dosa in a plate. Serve hot with coconut chutney. Enjoy !!

Note

Make the batter thin and watery to make the dosa crispy else dosa looks thick and hard. Add more tomatoes and red chillies if you like more tangy and spicy dosa.  You can also use green chillies instead of red chillies but color of dosa won’t be bright red.

Try this easy, instant tomato dosa recipe and enjoy !

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