Tag Archives: flattened rice recipe

Aval Mixture Recipe / Poha Mixture Recipe – Krishna Jayanthi Recipe

Standard

Aval Mixture is a perfect tea time snack or a munch prepared by deep frying Aval / Flattened rice, peanuts, cashew nuts and finally flavoring them with chilli powder, turmeric powder and salt.

Aval Mixture or Poha Mixture or Flattened Rice Mixture is prepared commonly on Krishna Jeyanthi as an offering to Lord Krishna in India especially in Tamil Nadu. My hubby was the one who gave the idea and tips of getting the perfect deep fried Aval. Had a steel colander, but rarely I use it. But today I deep fried aval/flattened rice with the steel colander, which helped me to bring out the perfect, crispy, crunchy and colorful Aval/Flattened rice.

CLICK HERE for more Krishna Jeyanthi Recipes / Gokulastami Recipes / Janmastami Recipes.

This is a very simple and can be prepared in minutes. Let me share the recipe…

Ingredients:

  • Aval / Flattened Rice – 1 ½ cups
  • Raw peanuts – ¼ cup
  • Cashew nuts – 20 nos
  • Curry leaves – a handful
  • Chilli powder – ¾ tsp
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Oil for deep frying

Making of Aval Mixture –

Preparation:

  • Heat oil in a kadai, add the curry leaves, deep fry them, drain the oil, and remove the curry leaves to a plate.
  • Add the raw peanuts, deep fry until them, drain the oil and remove it to a plate.
  • Add the cashew nuts, deep fry until it turn golden brown, drain the oil and remove it to a plate.
  • Add the aval/flattened rice in a steel colander, drop them to oil, deep fry until it becomes crispy, drain the oil and remove it to a plate.
  • Take a wide mouth bowl, add all the fried ingredients, sprinkle salt, chilli powder and turmeric powder, mix them well with a spoon.

Store it in an air-tight container, once it comes to room temperature and it stays fresh for 4 to 5 days.

Aval Payasam / Poha Kheer / Flattened rice Pudding – 2

Standard

Payasam or kheer is something which most of us like and can also be offered to God. So mainly these dishes are done during festivals as an offering to god. Me to travelling the same line, did this for Vinayagar Chaturthi. Already I have posted a poha payasam / Poha kheer recipe for Krishna Jayanthi, but this is something different from that and also was delicious. I made this with jaggery, crushed the poha and used coconut milk.

CLICK HERE for Krishna Jayanthi recipes.

Aval Payasam / Poha Kheer / Flattened rice Pudding

Aval Payasam / Poha Kheer / Flattened rice Pudding

Ingredients:

  • Poha / Flattened rice – 3 tbsp
  • Ghee – 2 tbsp
  • Milk – ½ litre
  • Thick coconut milk – ½ cup
  • Cashews – 2 tbsp
  • Raisins / Kishmish – 1 tbsp
  • Jaggery – ¾ cup or 3 tbsp

Preparation:

  • Heat ghee in a kadai and add in poha and fry it little.
  • Take it in a blender and make it to a coarse powder.
  • Fry cashews and raisins in the ghee and Drain it.
  • Heat milk in a kadai, bring it to boil and add the poha to it.
  • Cook until the poha gets cooked.
  • Add jaggery and mix well. Bring it to boil and mix well.
  • Add the fried cashew and raisins and mix well.
  • Add in the coconut milk and switch of the flame.

Serve hot or cold.

Aval payasam recipe / Flattened rice Kheer – Krishna Jayanthi recipe

Standard

Aval payasam / Poha kheer is a sweet cum dessert that can be made easy. Most commonly I have seen people making this with jaggery or sugar, but when I come across a recipe in which this aval payasam is made with coconut and poppy seeds, it sounds good and unique. So planned for this recipe and also the outcome was too good. This dish is made mainly on the day of Krishna Jayanthi / Gokulashtami as an offering to Lord Krishna. Also Wishing everyone a Happy Krishna Jayanthi.

CLICK HERE for more Krishna Jayanthi recipes.

Ingredients:

  • Aval / Poha / Flattened rice – 1 cup
  • Full cream Milk – ½ litre
  • Sugar – 1/2 cup
  • Cashew nuts – 10 nos
  • Ghee / Clarified butter – 2 tbsp
  • Cardamom powder – ½ tsp
  • Coconut (grated) – 2 tbsp
  • Poppy seeds – 1 tsp
  • Saffron – few strands

Preparation:

  • Boil the milk in a bowl and put it in sim, still it reduces ¼ th of the total quantity.
  • Heat ghee in a kadai. Fry cashewnuts and raisins, keep them aside.
  • Fry poha/ flattened rice in the same kadai with little ghee. Keep it aside.
  • Take the coconut, 6 cashewnuts and poppy seeds in the mixie and grind them to fine paste by adding little water.
  • Now pour this grounded paste to milk and let it boil, till the raw smell goes off.
  • Put the poha and let it for few mins, till it gets cooked.
  • Put the sugar, cardamom powder and saffron. Stir it and put it in sim for few mins.
  • Put the fried cashew nuts.

Serve hot.

Note: This dessert will get thick as it cools down at room temperature, so cook until semi liquid consistency. Instead of sugar, you could add condensed milk.