34 AVAL MIXTURE

Aval Mixture/Chevda


Aval/Atukulu/Avalakki/ Rice Flakes/Thick Poha( extra/double thick poha) - 2 cup
Raw Peanuts - handful
Curry leaves - few
Salt as needed
Chilli powder - 1 - 1 1/2tsp
Turmeric powder - 1/4 tsp
Oil for deep frying


This type of mixture is prepared with aval that we use for making upma and not the thin rice flakes.

One of the easiest and simplest snack that can be made in a jiffy. Store in a airtight container and can used for many days.

Heat a 1tbsp of oil and add raw peanuts( just see the oil is not very hot or the peanuts will turn dark and will taste bad). Fry till nice brown. Remove and keep it aside. Fry curry leaves and remove from oil when still it is good in nice green colour. Can also add a handful of fried channa dhal( dalia/pottu kadalai).

Note the oil has to be hot when each batch of aval is added for frying. It pops out good only then and maintains nice crispness. Wait for few seconds each time before you add the next batch.


Heat oil for deep frying. Add a small amount of rice flakes. It will just take few seconds to pop out good. Remove Immediately and keep it aside. Wait for few secs for the oil to heat up again, only then it pops out good. Then add the next batch. Repeat until you are done with the remaining.

Transfer all these to a bowl the fried aval, peanuts, curry leaves, salt, turmeric powder and chilli powder. Mix well and enjoy.


I usually try to fry with this ladle as it is easy to lift from the oil without turning them dark. Just add a fistful in the ladle and slowly dip in the hot oil. When done, just lift from the oil and transfer.

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35 ORANGE PEEL PACHADI

Orange peel is called the pith. It has some anti-cancer properties and antioxidants actually, so it is very good for us. In fact, the white pith contains the highest amount of bioflavonoids (an antioxidant), and vitamin C of the whole orange. Also there's some great fiber in it.


Oil - 1 tsp ( preferably gingelly oil)
Mustard seeds - 1/2 tsp
Curry leaves - 4 or 5 leaves
Hing/Asafoetida - 1/4 tsp
Methi seeds powder - 1/4 tsp( dry roast and powder)
Chilli powder - 1 - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Salt as needed
Tamarind pulp - 1/4 cup( dilute pulp from a 2 inch piece)
Jaggery - few small pieces( around 2 inch piece)
Sesame seeds - 1 tbsp
Orange peel - peel of 4 oranges( have used mandarin oranges)

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44 KASHAYAM

Kashayam - Type 1


Coriander seeds - 1 tbsp
Pepper corns - 8 - 10
Ginger - 1 inch
Tulasi leaves - 4 - 5( or 1/4 tsp of powder)
Panagal Kandu - 1 tbsp
(Panakalkandu/palmsugar)


In place of pangal kandu can use honey or Karupatti( Palm jaggery). I do not have karupatti right now. Will update the post once I get it. But it is also added in preparation of coffee in my native by substituting sugar.
If using honey, then mix it just before drinking.

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