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Gojjavalakki / Tamarind Poha

  Tamarind Poha: A Tangy Twist on a Classic Breakfast Poha, a beloved breakfast dish in India, typically features flattened rice sautéed with spices, vegetables, and sometimes nuts. One delightful variation is Tamarind Poha from Karnataka , which adds a tangy twist that elevates the traditional flavors. It is no onion no garlic breakfast recipe.This dish is not only quick to prepare but also a fantastic way to kickstart your day. Here’s how to make this delicious Tamarind Poha at home. Ingredients Flattened rice (poha) : 2 cups (thick variety) Tamarind pulp : 2 tablespoons Oil 2 tbsp Red chilies : 1-2,  (adjust to taste) Mustard seeds : 1 teaspoon Curry leaves : 8-10 Hing 1/2 tsp Turmeric powder : ½ teaspoon Salt : to taste Peanuts : ¼ cup (optional) Jaggery 1-2 tbsp Methi powder 1/2 tsp Sarina pudi / Rasam Powder 1 tsp Fresh coriander leaves : for garnishing Oil : 2 tablespoons Instructions Prepare the Poha : Rinse the flattened rice in cold water until it so...
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Bhagar / Varicha Bhaat /Barnyard millet Khichdi recipe



Happy Shravan Somvar to everyone celebrating😊🙏🎉🎉 We usually fast on all the Shravan Somvaar’s till evening & offer Naivedyam to Lord Shiva at night & break the fast. So Bhagar is one such traditional Maharashtrian fasting  recipe made using barnyard millet that I made yesterday.



INGREDIENTS:

Barnyard Millet 2 cups

Potato cubed 1 large

Green chillies 3-4 

Peanuts 1/4 cup (Roasted & powdered)

Ghee 1-2 tbsp

Jeera 1 tsp

Asafoetida 1 pinch

Salt to taste

Sugar to taste

Water 4-5 cups

Coriander leaves 

Lemon juice 1 tbsp

INSTRUCTION:

1. In a pan, Dry roast Barnyard millet on low flame for 2 minutes.Keep aside.

2. Heat the same pan, add ghee, jeera seeds, chopped green chillies, Cubed potatoes, asafoetida crushed peanuts, and saute well on low flame till potatoes are fried and cooked.

3.Add water and let it come to a boil. Add salt & sugar to taste.

4.Once it starts boiling, add the barnyard millet & mix well. Cover & let it cook for 4-5 minutes till the millet is cooked and soaks water.

5. Add lemon juice, coriander leaves and mix well. 

6.Serve hot with Raita or plain curd.



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