Crunchy Badami Poha [Snacks] TOP - 10 - VEG / NON - VEG UNIQUE DISHES

Crunchy Badami Poha [Snacks]

Introduction:      Poha or Pohe  is a quick breakfast or good snacks made with flattened rice / beaten rice . Poha / pohe Is popular in Maharashtra & Gujarat .             

Ingredients:

• 250 g raw patla poha / flattened rice
• 50 g raw peanut
• 1 big size sliced onion cut into two part
• 5-6 chopped green chillis
• 1 piece khakara / papad broken into mini pieces
• 1 hand full raw / dry curry leaves
• Salt as per taste
• White oil / mustard oil 5-6 tbsp

Procedure:

                                                    Heat wok / kadai without oil , add                                                

poha and continue stir and light roast

the poha , don't change its color .

    

                                     

                                                   

Now take out the roasted poha in a big strainer 
and strain its [poha] dust and broken poha . 

Now heat oil in a wok / kadai and add raw pea
 nuts and 1/4 tsp salt .When its become half fried ,

then add half sliced onion .Always cook on
 low -medium flame.

When the sliced onion turns pink then 
add chopped chillies and raw curry leaves.

When the onion becomes light golden then add 
broken khakara / papad and fry them. 

When you can see the onion becomes golden 
brown, then add dry curry leaves and roasted
 poha / flattened rice.

After that mixed quickly all the ingredients with
 roasted poha on low flame.

Fried poha is ready, put off the gas stove.

You can stored it in a jar up to 7-10 days.

Ready to serve Crunchy Badami [peanut] Poha With hot Tea & Coffee. 

Serves: 4-5

Next Aloo Baingan Dahi Wala ------> 

Lauki Muthia Curry

Lauki Muthia Curry [ Gujarati Dish]

Introduction:

Muthia is an Indian food. The name is derived from the way it is made, from the 'gripping' action of the hand. It resembles sausage, but is a vegan dish.
Ingredients:

• 2 cup grated lauki (bottle gourd) 
• 1 cup gram flour or as per necessary
• 1 tbsp corn flour
• 1/2 cup yogurt-bitten
• 1 tbsp ginger -garlic paste
• 2 tbsp poppy, cashew, melon seeds powder
• 2-3 chopped  green chillis 
• 1 tsp grated ginger
• 1&1/2 tsp garam masala powder
• 1/2 tsp cumin seed
• 2 bay leaves - whole dry red chilli each
• 1&1/2 tbsp onion paste
• 1 tsp coriander powder, 1/2 tsp turmeric powder
• 1 tsp paprika powder, salt -sugar asper taste 
• chopped cilantro
• 4-5 tbsp oil for curry
• 1/2 tsp ghee
• 1/2 cup oil for frying

Procedure:

1. squeeze the grated lauki to drain it's water
2. add chillis, gram flour, corn flour, grated ginger, 1/2 tsp garam masala powder, salt and sugar and make a dough without water 
3. make balls (muthias) out of the dough [10-12]
4. heat oil in a wok and deep fry these  muthias until light golden color
5. heat oil another pan  and add cumin seed, bay leaves, and dry chillis
6. when they stop to crackle ,add onion, ginger-garlic paste and saute
7. add all powder masalas and 1/2 cup of water and saute on low flame
8. now add salt-sugar,  yogurt and saute for 1 min then add 1 cup of water
9. when the gravy start boiling, add muthias and cook medium flame
10. when gravy becomes thicker, add garam masala  powder
11. add ghee  and put off the gas 
12. ready to serve Lauki Muthia Curry with hot rice, paratha, or nun .Sprinkle cilantro on top to garnish.

Serves: 3-4