Meanwhile, wash and soak thick poha in water for about 3-4 minutes; Drain out all the water and keep aside. Once the onions are done, add poha, salt, sugar, grated coconut and mix well; Cook for about a minute or two.

Switch off the stove; Add lemon juice and mix well. Garnish with chopped cilantro and serve hot.

Courtesy: http://maneadige.blogspot.

com/ RELATED RECIPES Crushed spicy poha Batatya Chi Bhaji (Seasoned Potato with Cumin Seeds) Jaggery Aval (Poha) Sweet Avil (Sweet Poha) Avalakki Bisi Bele Bath Ingredients: 1 cup Thick Poha/Flat Rice 1/2 cup finely chopped Onions 1 tbsp vegetable oil 1 tsp Mustard seeds 1 tsp Cumin seeds 1/2 tsp Turmeric/Haldi (optional) 1 strand Curry leaves 1 tbsp Chana+Urad Dal mixture 1 tsp Peanuts/Cashews (optional) 1 Green Chili, chopped finely 1/2 tsp Sugar 1 tsp Lime juice 1 tbsp grated coconut, fresh/frozen 1 tbsp finely chopped Cilantro (optional) Salt as per taste (less)

Meanwhile, wash and soak thick poha in water for about 3-4 minutes; Drain out all the water and keep aside. Once the onions are done, add poha, salt, sugar, grated coconut and mix well; Cook for about a minute or two.

Switch off the stove; Add lemon juice and mix well. Garnish with chopped cilantro and serve hot.

Courtesy: http://maneadige.blogspot.

com/ RELATED RECIPES Crushed spicy poha Batatya Chi Bhaji (Seasoned Potato with Cumin Seeds) Jaggery Aval (Poha) Sweet Avil (Sweet Poha) Avalakki Bisi Bele Bath Ingredients: 1 cup Thick Poha/Flat Rice 1/2 cup finely chopped Onions 1 tbsp vegetable oil 1 tsp Mustard seeds 1 tsp Cumin seeds 1/2 tsp Turmeric/Haldi (optional) 1 strand Curry leaves 1 tbsp Chana+Urad Dal mixture 1 tsp Peanuts/Cashews (optional) 1 Green Chili, chopped finely 1/2 tsp Sugar 1 tsp Lime juice 1 tbsp grated coconut, fresh/frozen 1 tbsp finely chopped Cilantro (optional) Salt as per taste (less)

Mix jaggery, tamarind, salt and rasam powder in 2 cups of water and place on stove on low heat. Keep stirring until all the jaggery and salt dissolves in.

Note: You do not have to really boil the water here. Mild heating should be enough.

This spiced water should taste a little strong..

..

in the sense that, there should be a little extra of all ingredients. Pour the spiced water on the crushed poha little by little, mixing continuously.

Add enough of it to make the poha damp. DO NOT add too much spiced water and make a paste out of the poha.

The poha should still be separate and remain crumbled. Cover and let soak for about 15-20 mins; If you feel the poha is too dry, ad little more of the spiced water and let soak for another 20-30 mins.

The poha would have absorbed the spices well, by now. Adjust the sweetness and salt according to your taste.

Heat oil in a pan and add mustard seeds. Add hing, curry leaves, peanuts and dal mixture.

Once done, add to poha. Garnish with chopped cilantro and serve.

This dish is called `huli avalakki` in Karnataka. RELATED RECIPES Avalakki uppittu (seasoned poha) Spicy egg kurma Spicy Paneer Sticks Spicy black eyed peas Chilli capsicum Ingredients: 1 cup Thick Poha 1 tbsp Jaggery 1 tsp Tamarind paste 1-2 tsp Rasam powder (home made or readymade, any brand of your choice) Salt as per taste 1-2 strands Cilantro, chopped finely 1-2 tsp Oil 1/2 tsp Mustard seeds 3-4 Curry leaves 1-2 tsp Peanuts A pinch of Hing 1/2 tsp Chana-Urad Dal mixture (less)

Fry the cashews/almonds, peanuts, raisins, red chilies and the curry leaves in a similar manner and drain into paper towels; Let cool for a while. Mix all the ingredients and the dry powders.

Toss well; adjust the ingredients according to taste; Store in air tight container and relish with hot tea/coffee or just as a snack. Courtesy: http://maneadige.

blogspot.com/ RELATED RECIPES Moong Poha Poha Vada Chivda Milk Poha Crushed spicy poha Ingredients: 1 cup - thick avalakki/poha /flaked, beaten rice 1/4 cup - raisins/kishmish 1/4 cup - whole cashews/almonds 1/4 cup - peanuts/groundnuts 1/4 tsp - asafoetida 5 to 7 - dry red chillies broken into pieces 2 to 3 strands - curry leaves 1/2 tsp - turmeric 1/2 to 3/4 tsp - red Chilli Powder (optional) Sugar as per taste Salt as per taste Oil for deep frying (less)

Add the cloves, cinnamon, cardamom, bay leaf, tomato, ginger paste and garlic paste and saute for a few minutes. Now add the chicken, salt, chilly powder, tumeric powder and cumin powder and fry for some time till the oil separates from the masala.

Add sufficient water and cook till the chicken is done and the gravy is thick. Recipe courtesy: Anglo-Indian Recipes RELATED RECIPES Menthya chutney Mysore masala dosa Avalakki uppittu (seasoned poha) Zarda (sweet yellow rice) South spiced rice Ingredients: 1 kg chicken jointed and cut into medium size pieces A small bunch of coriander leaves, washed and chopped 2 large onions, chopped 2 tomatoes, chopped 1/2 tsp tumeric powder 2 or 3 tsp chilli powder 2 cloves, 2 pieces of cinnamon, 2 cardamoms, 1 bay leaf 1 tsp ginger paste 1 tsp garlic paste 3 tbsp oil Salt to taste 1 tsp cumin powder (less)