March 25, 2016

QuickNHealthy Avalose Podi

Avalose podi is a snack which is made with coconut and roasted rice flour, and a hint of ginger and cumin. It is served as-is with a sprinkle of sugar, or with mashed bananas and warm milk, or as a combination of all of these.  It is a staple snack from Kerala, which many of us malayalees might remember fondly as an after-school snack.

Like many other regional delicacies, I have never tried making the original version :), I have only tasted versions made by different people I know.  This one here is a quicknhealthy version, and that is not surprising right:-). In this version, I am using flattened rice (aka poha) instead of rice, and I am using dates instead of sugar. As always I try to use as much of organic ingredients as possible. Here is a vegan, gluten-free, dairy-free and nut-free snack.


  • Powder flattened rice using a dry blender.
  • Dry roast in a heavy bottom pan on medium heat for about 15 minutes, or till slightly turning brown and nice aroma starts coming. 
  • Dry roast the coconut till golden brown. 
  • If using fresh ginger, dry roast till excess moisture is absorbed.
  • Let everything cool and powder in batches to get a coarse powder. 
  • Store in airtight container. 
Serving Suggestions:
  • Just like that, enjoy spoonfuls :-)
  • Serve with sliced banana and/or warm milk as a filling snack or as a breakfast. 

March 5, 2016

Plantain Bread

For the Plantain fans, here are two more recipes that can be made from this incredible fruit. For folks new to Plantain, try it and u will be a convert in no time. My son loves to have bread sometimes, but wheat/gluten does not suit us well. We are not gluten free, but try to reduce it. Having bread in the morning is very useful as there is not much prep required when everyone is looking for a quick bite and leave for work/school. This is not your regular bread, but is a contemporary bread, something that you can cut into whatever shape and size that you prefer. It has no flour in it as made with just ripe plantains and coconut. It is Vegan, Paleo and Gluten-free. There is another savory version with the unripe plantain which gives a different flavor,  texture and color. The best part of this plantain bread is that it tastes awesome, and is really quick'n'healthy :-)

Ripe Plantain Bread
  • Well ripened plantain - 4
  • Dried shredded coconut - 2 cups
  • Flax meal - 2 tsp
  • Himalayan pink salt - 1/2 tsp
  • Preheat oven to 400 degrees F.
  • Remove skin and cut plantain into small pieces. Add to food processor and start processing. 
  • Once plantain is completely mashed add remaining ingredients and continue tull you a get a thick 'batter'.
  • Line a baking sheet with silicon sheet or parchment paper. Spread the batter into a 1/2 inch thick rectangle. (Imagine 8 slices of bread kept side by side)
  • Bake for about 20-25 minutes. Take out and carefully cut into 8 pieces (remember bread slices..)
  • Flip the pieces and return the pan to oven and continue baking for another 20 or so monutes. 
  • Serve warm. Or, keep refrigerated and toast before serving.
  • Makes 8 slices of bread. Enjoy!!

Green Plantain Bread

  • Green plantain - 4
  • Dried shredded coconut - 1 cup
  • Flax meal - 2 tsp
  • Himalayan pink salt - 2 tsp
  • Black pepper - 2 tsp (ground)
  • Cumin seeds - 2 tsp (ground)
  • Follow the same procedure as above.
  • Makes 8 slices of savory bread. Enjoy!!

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