Aval Pazham

 If there is one easiest breakfast recipe in Indian, then it should be this one. LOL. Because all other recipes in India requires lot of ingredients and require more cooking time. So this is my first preference whenever we are returning to USA to our house after a vacation. I keep some frozen coconut handy and the aval is always in my pantry. Banana is an optional ingredient only. So this recipe (!) is a treasure for anyone who prefers homemade foods all time,

Poha / aval / beaten rice comes in many varieties - thin poha, medium poha, thick poha , red aval etc.

I use thick and red varieties. Any variety of poha can do the same. But the thin one can be eaten as soon as it is rinsed. Other thicker varieties (esp red) should be kept 10 minutes after rinsing.

Ingredients:

For 2 servings
Thick Aval (Red Poha) - 1 1/4 cup 

Shredded coconut - 1/4 cup

Brown sugar - as per need

Banana - 2

Method:

Rinse the aval. If it is a thin aval then we can use it immediately.

If it is a red aval or a thick or medium thick aval, then after rinsing it in water for one time, add 1 tbsp water and keep it covered for 10 minutes.

Don't add anymore water.

The aval will drink the moisture and will get soft.

After 10 minutes, add shredded coconut, brown sugar and mix well.

Mash the banana and mix with aval.

(OR) To serve it with style, put the soaked aval mixture in a cereal bowl.

Slice the banana into thick rounds (1/2 inch size) and add on top.

Aval Pazham is ready!

Serving suggestion:

Serves 2 adults (generously).

Pagarkai varuval Bitter gourd fry

Bitter gourd varuval. This is a bitterless Pagarkai fry made by my amma often.

Ingredients:

Bitter gourd -  1/2 kg
Peanut oil - 3  tbsp
Fennel - 1  tsp
Red onion - 1
chilli powder - 1/2  tsp
salt - 1.5 tsp

Method:
Carefully examine the bitter gourd while buying.
They should be dark green in color with the spikes closely packed. Discard the matured seeds.
Heat oil in a kadai.
Add 1/2 tsp mustard seeds and after they splutter add the chopped bitter gourd.Cook it with constant stirring and uncovered.
After 10 minutes add the chopped onion.
Fry really crisp.
Finally add salt , garam masala powder and chilli powder.
sprinkle a handful of water and cook it covered.
Adding a little water helps to coat the masala thoroughly.
open the lid, Saute for 2 minutes and put off stove.
crispy bitter gourd fry is ready.
Adding more oil makes it bitter-less curry:)

Serving suggestions:
This is a good combination with 'paruppu satham' (Toor dhal and rice)
It takes 25 minutes to cook 1/2 kg.