Batata Poha

Batata Poha is a typical breakfast served in all Maharastrian homes and loved by everyone.
I usually prepare this on weekends and hence my we look forward to weekends to enjoy this.

I have prepared this by ading potatoes to the spiced poha, which makes it Batata Poha. Batata is potatoes in marathi.You can skip the potatoes to prepare Kanda Poha, where kanda meaning onion in marathi.

Ingriedients:
Poha\ Avalakki\ Beaten rice - 4 cups
1 Onion - finely chopped
Green chilies - 2
Karipatta leaves
Hing
Saunf\ Fennel seeds - half tsp
Mustard - half teaspoon
Jeera/Cumin seeds- half teaspoon
Chilli powder - half teaspoon
Green peas - handful
Roasted peanuts - handful
Haldi powder\ Turmeric- half teaspoon
Oil
Boiled potatoes - 1 (finely chopped)
Water - 3 cups
Salt
Sugar - 1 tsp

For garnishing:
Coriander leaves - finely chopped
Lahsun Sev
Grated coconut
Lemon juice

Procedure:
1. Take  the poha in a bowl and wash it nicely. Keep it aside for 20 mins. Add some turmeric powder, salt and sugar
2. Take oil in a kadhai. Add mustard. Once it splutters, add jeera, saunf, Karipatta leaves and green chilies.
3. Next add the chopped onions and a pinch of salt. Also add the green peas, chopped potatoes and the roasted peanuts.
4. Once the onion turn golden brown, add the chili powder and turmeric powder.
5. Next add the poha and mix well
6. Add salt as per taste and cover it with lid and let it cook on a low flame for about 5 minutes.

The delicious Batata Poha is ready.
Sprinkle lemon juice and garnish it with grated coconut, lahsun sev and chopped corainder leaves (in that order).

Pineapple Sheera

Happy Shravan to you all!!
This is a late post. and hence the late wishes!
This Janmashtami, I prepared this delicious pineapple sheera.
It is just a simple variation of the normal sheera, with the addition of pineapples.

Ingriedients:
Rava - half cup
Sugar - little less than half cup
Milk - 2 and half cups
Ghee - 4 tablespoon
Nuts
Cardomom /Elaichi powder - 1 teaspoon
Pineapple - half cup - finely chopped

Procedure:
1. Take 4 teaspoon ghee in a vok and roast the rava till it turns golden brown. Also add the nuts after some time and roast it.
2. Once it is done, you will get a nice aroma fo the roasted rava.
2. Add the milk and sugar and mix well. Cover it with the lid and let it cook for around 10 minutes on a low flame.
3. Finally add the elaichi powder and the chopped pineapples and switch off the gas.

The delicious Sheera is ready for Naivadya.

Tastes best when served hot or chilled

Note:
1. I have used canned pineapple, But would suggest to use fresh ones.
2. In case you are adding canned pineapple, add the sugar syrup of the pineapple and cut down on the sugar

Bruschetta with Tomatoes, Basil, Fetta and Olives

This is one of the simplest Italian recipes I have known so far.
Simple to cook, healthy to eat and delicious to gobble.

Definitely a must try!!

Ingredients:
Baguette bread
Gourmet Tomatoes - 2
Danish Feta
Olives - half cup
Basil - 10 gms
Olive Oil Spread/ Butter
Garlic - half pod - minced
Salt
Freshly ground pepper

Procedure:
1. Finely chop the tomatoes, olives and basil and put them in a mixing bowl.
2. Add the minced garlic. Crumble and add in the fetta and mix well. Keep aside.

3. Preheat the oven at 180 degrees
4. In the mean time, cut the brushetta bread into thin slices
5. Arrange it over a wire rack. Spread the butter or olive oil spread on the top of all the bread slices
6. Using a spoon, spread the tomatoes, feta, basil mix on each of the bread slices.
7. Bake them in the oven for 10 minutes.

The delicious Tomatoes, Basil and Feta Bruschetta is ready to serve.

Sprinkle some salt and pepper while serving!