Monday, 3 August 2015

Curds Pohe Balls / Ladoos by #sikandalouscuisine



These days I am on a Poha kick thanks to my treasured Saraswat Cookery Book - RASACHANDRIKA , a book with a difference- classics from the Saraswat Kitchens of the 40's. Easy to follow - I believe this book was was responsible for the culinary journeys of generations of housewives . This recipe is a fine example of the simple style cooking of that era .

3 Cups Poha/ Beaten Rice.
3 Cups Curds.
1/4 Coconut Grated.
8 Green Chilies.
1 Cm Ginger
1 Tablespoon Mustard Seeds.
Curry Leaves.
Salt
2 Teaspoons Powdered Sugar.
2 Teaspoons Ghee.

Wash Poha and squeeze out water.
Make a coarse paste of coconut , ginger and green chilies.
Whip up curd , add the masala paste , sugar and salt , add poha.
Heat ghee - splutter mustard seeds , whiole chilies , and curry leaves and incorporate to the curd poha mixture.
Allow the dish to sit for 20-30 minutes or till poha soaks in curd and it becomes thick.
Make balls of the dahi pohe and you have a super healthy super delicious breakfast ready !
Dahi Pohe balls / ladoo are offered to Lord Krishna on Gokulastami.
I am sure that naughty boy loved these too !

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