Dahi Choora/chura | Desi Parfait | Bihari Cuisine | Breakfast Recipe | Poha Chiwda Atkulu

I love easy peasy breakfasts with less stress and healthy. Once I was just exploring the breakfast recipes in Indian cuisine i was fortunate to know this gluten free, healthy and yummy breakfast with no fuss. So here is my family's new breakfast favourite "Dahi Chura/Choora" which needs no cooking or baking (it's a no cook no bake breakfast). 
Dahi Chura/Choora is famous breakfast from Bihar  and it is made out of Flattened Rice/Poha/Atkulu and yogurt. Dahi Chura is eaten unfailingly on auspicious occasion of Makar Sankranti(it's an Harvest Festival celebrated in India) and also a regular breakfast for most in Bihar. Flattened Rice/Poha is washed, soaked and then mixed in Yogurt and for extra richness they add fruits. So it's a completely healthy breakfast.
In most part of india Flattened Rice/Poha/Atkulu/Chivda are used in savoury snack(Poha Chivda) or in breakfast(Atkula Upma, Kanda Poha)

Level: Easy

total Time: 20 mins

Serves: 2
Cup: 250ml
Source: here

Ingredients

Thin Poha/Flattened Rice: 1/2 cup
Plain Greek Yogurt/thick Curd: 1 cup
Milk: 2 tablespoons
Fruits chopped: 1 cup(as desired)
Sugar/Jaggery/Honey to taste (i used jaggery)

Directions
Wash Poha/flattened rice 2 or 3 times and soak it in 2 tablespoons of milk for 15-20 min. Take a piece and press in between the fingers poha should be mushy.This will indicate the poha is ready to be used.
In a bowl add Yogurt,sugar and whisk with no lumps.
Now add poha to yogurt and serve immediately with fresh fruits. You can serve it in glass by layering fruits and poha as a parfait style.

Tips
If you are using THICK poha then soak for 30 min's are so.

You might be interested in other easy breakfast recipes

Chocolate Breakfast Smoothie Bowl

Egg Mayo Sandwich

Greek yogurt Parfait

Sabudana Khichdi

Wanna try....let set go....

Dahi Choora is going to be part of #foodiemonday #nocooknobake #bloghop recipes

Read More »

Madhurjan Thongba - Manipur Dessert

Today it's quite unique and comes every four years...yes today is 29th Feb and we are in 29th "Foodie Monday" Blog hop. This week we are exploring and tasting food from 7 sister region of India(I mean North East Indian Cuisine).  Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, and Tripura are part of North East India and all these cuisines have influence Indian, Chinese and other neighbouring country food.
Today I am proudly representing a dessert from Manipur called Madhurjan Thongba (Sweet dumplings in Milk).This is easy dessert which can be made under 30 mins.This can be served hot or cold but i loved the colder version.
Mani means a jewel and Manipur is a land of jewels. It's rich culture excels in every aspect as in dance, theatre, sculpture. This cuisine have many delicious dishes which are simple to cook and healthy to eat.The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables. Iromba is a popular Manipuri dish, this fish chutney consists of fermented fish called Ngari and chillies. Fish have their prominent place in Manipuri cuisine.Ngari is a favourite among the locals, they can give up the meal a day but they can't live without Ngari a day. Food is served traditionally on banana leaves and eaten by sitting on the floor.

You may also like to check other Indian Desserts
Instant Jalebi (Indian)
Badusha (Indian)
Chawal Ki Kheer ( Rice Pudding)
Sheer Khurma (Indian)
Sweet Corn Halwa
Chocolate Cardamom Sandesh
Khubani ka Meetha(Dry Apricot Sweet)
Coconut Moong Dal Halwa Truffle

Level: Easy
Total time: 25 mins

Serves: 2
Cup: 250ml
Source: Here

Ingredients

Besan / Chickpea Flour/ Gram Flour: 1/2 cup
Salt a pinch
Baking Soda a pinch
Butter/Ghee: 1 teaspoon
Sugar: 2 Tablespoons + 1 teaspoon (for the dough)
Full Fat Milk/ Half and Half: 2 cups
Tej Patta/ Bay leaf: 1 small 
Cardamom/Elaichi powder : 1/2 teaspoon
Desiccated Coconut:  2 Tablespoons (Optional)
Nuts (Optional and i used fried cashews and almonds)
Oil to deep fry 

Directions
In a bowl mix the Besan, 1 teaspoon Sugar, Baking, Ghee with very little water and make a stiff dough(like Chapati dough).
Heat the oil in a pan.
Make small lollipop size round pieces of the dough and gently drop them in the hot oil. Fry the dumplings until golden brown.
Remove onto paper towel.
While the dumplings are frying, Boil the Milk in a saucepan on other burner, add the Tejpatta, Elaichi, Nuts & the Sugar.
Boil it for about 5-8 minutes keep on stirring and add the dumplings .
Boil it for another 2-3 minutes and add Coconut.

Tips
If you like thick consistency then you can replace 1 cup of milk with evaporated milk.

Wanna try....let set go....

Madhurjan Thongba is going to be part of #foodiemonday #NorthEastCuisine #bloghop 

Read More »