Apple -Banana Poori

Apple -Banana Poori  sounds some thing different right ? Normally banana is used with Maida (All purpose flour) to prepare Mangalore Buns. Mangalore buns have their own history and it is loved by Dakshina Kannada people.

These days Eating oily stuff one has to think twice, believe me these Apple -Banana pooris do not absorb much oil and it is soft and fluffy.

This recipe was tried since I was planning to use apple and prepare some food for  "Vijaya Next ".E paper. So using apple along with banana just struck and I tried it with Maida and wheat flour as equal portion. I did not keep the dough for long. Just mix and make procedure worked out well.

Apple - Banana Poori can be prepared for break fast , for snack in the evening or for dinner also. It does not take much oil and no need to be worried if you are on a diet side. It can be packed for kids lunch or snack box.  You can pack these pooris for picnics or when you have a long journey or touring. It is not sugar added.

Here is a recipe of  " Apple - Banana Poori ", which is very easy to prepare and I am sure the whole family will love to have them. Apple Banana Poori is soft and fluffy and  it will be liked by all age group.

Things  Needed :

Apple : 1
Banana : 1
Wheat flour : 1 Cup
Maida (All purpose flour) : 1 Cup
Ghee : 1 Tea spoon
Salt : as required
Curd : 1 Table spoon
Oil : 2 Cups

Method : 

1. Put wheat flour , maida, ghee and salt in a big bowl.

2. Wash and grate applae.

3. Add apple , banana and a spoon of curd to wheat flour mixture and mix it nicely and prepare poori dough.

4. You can use water if required while preparing thick dough.
5. Kneed well and divide into small balls.

6. Take a ball size dough and flatten with a chapati roller into small poori. (use oil to roll the poori).
7. Prepare small size of pooris and keep it aside. (Repeat the same with remaining dough).

8. Now keep a frying pan on the fire. Put oil and heat.
9. Deep Fry rolled pooris one by one and put it on a tissue.( Kitchen tissue absorb extra oil).

 

10. Serve these Hot  " Apple - Banana Pooris "  with the side dish you have prepared.

 Note :
The Poori dough should be thick. Do not use lots of water. If you find the dough can take more flour (if the dough is sticky) add wheat flour and make it thick dough. You can use little suger while preparing the dough.  Do not add more ghee to the dough.  Using wheat flour with maida helps the poori to be soft. Maida helps to give a good taste to the poori.
Time : 20 Minutes
Serves :  3.

Sasive Awalakki ( Spicy Beaten Rice)

Awalakki or Flattened rice or Beaten rice is known by different names in different parts of India. It is known as Awalakki in Kannada, Atukulu -Telugu, Aval -Tamil and Malayalam, Chira in Begali and some parts of Bihar and Jharkhand. It us known as Poha or Pauwa in Hindi. Pohe in Marathi. It is known as Phovu in Konkani and Pauaa or Paunya in Gujarati.

Awalakki is Beaten Rice and Sasive is Mustard seeds in Kannada. Sasive Awalakki is normally prepared for breakfast, as evening snack and even for dinner some time. It is also prepared during special days and Ekadashi (one of the fasting day). Sasive Awalakki does not contain onions or garlic in it. It is one of the traditional dish of South Canara. (Dakshina Kannada).

We can prepare different types of Awalakki. Here is a recipe of Awalakki, using mustard seeds, jeera, sesame seeds, jaggery and chilly powder.
As I said it is easy to prepare and will be liked by the whole family and all age group.

Things needed : 

Awalakki ( Flattened or Beaten Rice)  : 2 Cups ( Thick variety )
Mustard Seeds : 2 Teaspoons
Jeera : 1 Teaspoon
Chilly Powder : 2 Teaspoons
Tamarind Pulp : 2 Tablespoons
Jaggery : 2 to 3 Tablespoons
Sesame Seeds : 2 Tablespoons
Urid Dal : 1 Teaspoon
Oil : 2 Table spoons
Coconut : 1 Cup (Half of one coconut)
Salt : required
Water : Required
Turmeric Powder : a pinch
Curry Leaves : 6 to 8
Coriander leaves : 2 to 3 Tablespoons.

Method :

1. Wash Awalakki and put it in a big bowl.
2. Wash and soak a small lemon size (1/2 of lemon size will do) tamarind in hot water and squeeze out the pulp.

3. Add tamarind pulp and a glass of water to Awalakki. Add required salt, jaggery and turmeric powder. Mix it nicely.

4. Roast  sesame seeds and leave it for cooling.

 5. Grate coconut and dry grind with red chilly powder, 1 Teaspoon of jeera and 1 Teaspoon of mustard seeds and roasted sesame seeds.

6. Now add dry ground coconut mixture to tamarind soaked Awalakki.

7. Mix Awalakki nicely with all the added ingredients.
8. Keep a big pan on the fire. Add oil and heat. Add mustard seeds and urid dal.
9. Let the mustard seeds splutter. Add curry leaves.

10. Add soaked Mixture of Awalakki and mix it slowly. Add water if you feel the mixture is dry.
11. Cook on low flame for 2 to 3 minutes. Stir slowly in between. Add 1 Tablespoon of ghee or  oil and mix it again.

12. Put off the gas and add coriander leaves. Shift the ready Sasive Awalakki to a serving dish.

13.Sasive Awalakki is ready to serve.

 14. Serve with a cup of curd and a banana.

Note:

 Should use the thick variety of Awalakki to get the good result. You can use more or less oil. Using ghee is an optional. Using more or less jaggery is also optional. You can use groundnuts. Fry groundnuts along with mustard and urid dal. You can also fry the coconut mustard mixture and then mix it. You can use lemon juice (lemon extract ) instead of Tamarind.
Time : 30 Minutes
Servings : 3 to 4