Childhood brings fantastic reminiscences of household, enjoyable and meals. Taking us again to her childhood, whereas recalling her Kerala roots, was none aside from actor Malaika Arora’s mom Joyce who loves sharing lesser-known recipes that one can simply strive at residence.
The avid Instagrammer lately wrote an ode to her mom and shared how she used to whip up a scrumptious and nutritious snack very quickly, which turned her favourite.
“Mother- Thy name is love. Today was a nostalgic moment for me, as I took a trip down memory lane. Stepped back into time, remembering my childhood days, remembering the carefree times spent with my sisters. My Amma seemed like a wizard, conjuring up some of the most amazing delicacies for us hungry kids when we returned from school. From sugiyan, vadais, kozhukattai, dosas, paal pidi…she knew how to fill rumbling bellies.”
She went on to introduce her followers to a snack known as Avalose Podi that her mom used to make.
“This is basically rice flour roasted with coconut to which sugar or jaggery is added. It’s much like the North Indian sattu made with whole wheat flour,” she mentioned.
She additionally described the style of the snack. “Do you remember eating spoonfuls of Horlicks with a little sugar? That’s what this is like. My two sisters and I would sit on the verandah with a bowl of Avalose podi in one hand and a banana in the other. Sometimes we would mash the banana into the podi, other times it was a spoonful of podi and a bite of banana. I loved the crunchy coconut bits and sugar crystals,” she mentioned.
Excited to strive it?
Here’s your recipe.
1 cup – Rice powder
1 cup – Fresh grated coconut
½ cup – Sugar
1tsp – Grated dry ginger powder
*Dry roast the rice flour and coconut collectively on a medium flame.
*Once the color turns somewhat creamy, add grated ginger.
*Now cut back flame to low and roast the combination to a golden color.
*You have to maintain stirring repeatedly to stop the flour from burning.
*Once the combination has turned golden in color, change off the flame and add the sugar. Mix properly.
*Some of the sugar will soften due to the warmth from the flour, however you’ll nonetheless have crunchy crystals remaining. Cool utterly and retailer in an hermetic jar. “You can eat this by itself or have it with ripe bananas. Either way it’s delicious,” mentioned Arora.
You can also use jaggery to interchange the sugar. Try and use jaggery powder. Remember so as to add the jaggery powder after the podi has cooled utterly, else it’ll soften and the podi shall be lumpy.
What reminiscences do you might have of your mom cooking?