Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Saturday, February 19, 2011

Avalose Podi

Recipe No: 200
This is another one of my Mother's recipe. Usually served with Banana and Sugar, this is one of the traditional teatime/ after school favorites. Another fact that has to be mentioned is that, this is the base for Avalose Unda/ Mavunda (made into a ball with Jaggery) and Churuttu (I hope to publish the recipes soon).
Ingredients                                           Makes around 2 ½ cups
  • Raw Rice Flour…………………2 Cups (Coarsely ground)
  • Freshly grated Coconut…....1 Cup
  • Whole Cumin Seeds……….…1 Teaspoon
  • Whole Sesame Seeds………..1 Teaspoon
  • Salt…………………………….….1/8 Teaspoon
Method of Preparation:
  1. Mix Coconut, Cumin Seeds, Sesame Seeds and Salt well.
  2. In a frying pan put the Rice Flour; make a well in the middle by moving the Flour to the sides and place the Coconut mixture in the middle.
  3. Cover the Coconut mixture with the Flour from the sides; cover the pan and let it sit  for 30 minutes. (No fire at this stage.)
  4. After 30 minutes, mix the Rice Flour and the Coconut mixture thoroughly with your hands to break the big lumps if any; switch on the stove and adjust the heat to a medium low.
  5. Fry the Rice Coconut mixture stirring constantly until it reaches a pink color. (Believe it or not, it took around 30 minutes for me). Don’t try to rush this process as it will result in the burning of Flour without cooking and frying evenly.
  6. Once evenly browned, switch off the heat and store it in an airtight container when cooled.
  7. Serve it at room temperature with Sugar and Banana.
Notes:
  •  For Raw Rice Flour, either make your own or use frozen rice flour from the frozen section of Asian Grocery stores or use regular Rice Flour that is available in the Grocery stores (the usual ones are very near to raw Flour; but avoid roasted Flour like Puttu Podi or Idiyappam Podi.)
  • To make fresh Rice Flour wash and soak white Rice (approximately 1 1/2 cups to get this quantity) for 6 hours; drain properly and grind it into a course powder.
  • The Grated Coconut should be finely grated. If it is in long threads do pulse it once or twice in a grinder to make it small.
  • Constant stirring throughout the process is very important.
  • Don’t brown the Avalose Podi, slightly pink (or very light brown) is the correct time to switch off the heat (The pictures that I took is not doing any justice to the color... but please compare the White color of Sugar and the Pink color of Avalose Podi in the picture below). When you eat some at this stage it will be a bit crisp and the big pieces will be crunchy and there will be a good fried smell.
  • You have to keep the mixture stirring for some more time after switching the flame off , otherwise, the Flour in the bottom of the pan may burn due to the residual heat or transfer the content to another dish immediately.
 




Make it, enjoy the deliciousness and 
serve it to your family with love…

3 comments:

SheenaBabu said...

Oh My God ......I misss my Grandma
thanks for ur wonderful recipe....

Jaisy James said...

ayyo ithu kazhicha kalam marannu adipoli

Priya said...

Wat a lovely and delicious podi..yumm!

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