Tag Archives: offering to lord krishna

Aval Mixture Recipe / Poha Mixture Recipe – Krishna Jayanthi Recipe

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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.

Tangy Poha recipe / Thayir Aval recipe / Beaten Rice – Krishna Jayanthi recipe

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This recipe is completely different from all the other recipes, all the others were savory or sweet. But here I have mixed curd/yogurt and green chilies with poha/aval and so it has both sour and little spicy taste. This dish is good for summers. I have made this as an offering to Lord Krishna for Krishna Jeyanthi / Janmastami / Gokulastami. Let us move on to the recipe…

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

Tangy Aval / Poha / Beaten Rice

Tangy Aval / Poha / Beaten Rice

Ingredients:

  • Aval / Poha / Beaten Rice – 1 cup
  • Curd / Yogurt – ½ cup
  • Green chili – 1 no
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Cucumber – 1 no
  • Asafoetida /Hing / Perungayam – a pinch
  • Curry leaves – a sprig
  • Salt to taste
  • Oil – a tsp

Preparation:

  • Soak the aval/poha in water for 5 mins.
  • Finely chop the green chilies, peel and finely chop the cucumber.
  • Heat oil in a kadhai, add mustard, black gram, asafoetida, green chili and curry leaves. Wait until they crackle.
  • Meanwhile beat the curd/yogurt and keep it aside.
  • Drain the water from the soaked poha/aval, transfer it to a bowl, pour in the curd/yogurt with little salt.
  • Mix them well. Add in the finely chopped cucumber and give a stir.

Serve after lunch or during lunch, good for summers.