GopalKaala is one of the many offerings made to Lord Sri Krishna for Krishna Janmashtami .
A very yummy prasad made using Aval/Poha/ Pressed Rice, thick yogurt/ dahi , fresh corriander, chillies and a mild tempering of mustard . Some people even add a few pieces of finely chopped fresh cucumber.
This recipe is basically a "Oil Free & No Cook" recipe as we use the gas only for preparing the tempering with a few mustard seeds. This preparation can be used to satiate the mid morning hunger pangs or a light dinner too if we are not in a mood for an elaborate cooking.
Preparation Time : 10 min
Cooking Time : Nil
Serves : 2
Complexity : Simple
Ingredients
100 gms thick Poha/ Aval / Beaten rice
50 gms thick yogurt / curd
finely chopped corriander
1 tablespoon fresh grated coconut
2-3 green chillies finely chopped
few curry leaves
salt as per taste
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp udad dhall
1/2 tsp channa dhall
Method
A very yummy prasad made using Aval/Poha/ Pressed Rice, thick yogurt/ dahi , fresh corriander, chillies and a mild tempering of mustard . Some people even add a few pieces of finely chopped fresh cucumber.
This recipe is basically a "Oil Free & No Cook" recipe as we use the gas only for preparing the tempering with a few mustard seeds. This preparation can be used to satiate the mid morning hunger pangs or a light dinner too if we are not in a mood for an elaborate cooking.
Preparation Time : 10 min
Cooking Time : Nil
Serves : 2
Complexity : Simple
Ingredients
100 gms thick Poha/ Aval / Beaten rice
50 gms thick yogurt / curd
finely chopped corriander
1 tablespoon fresh grated coconut
2-3 green chillies finely chopped
few curry leaves
salt as per taste
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp udad dhall
1/2 tsp channa dhall
Method
- Wash the beaten rice under running water and sprinkle some water over it and rest for about 5-10 mins until it becomes soft and fluffy. Donot add too much water, it will become soggy
- Heat the oil and crackle the mustard seeds followed by udad dhall + channa dhall and lastly the fine chopped chillies ,curry leaves and asafoetida.
- Pour this tempering over the soaked poha , add the curd , grated coconut ,salt and mix it well.
- Lastly garnish with fresh corriander leaves.
- Over time the poha will soak up all the curd and it may appear too thick , in that case you can loosen it by adding some thin buttermilk or even some water before serving.
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