Friday, March 23, 2007

Phova Ukkeri (Chivda)

Preparing the "tadka" for the "phova ukkeri"
Better to fry the pappad ahead of time so that the excess oil is absorbed by the papar towel.

After poha is added to the "tadka"

The final stir after everything is added

Store it in an air tight container after it is completly cooled

Delicious phova ukkeri ready!
Recently I prepared "phova ukkeri" (we konkanis in kerala call it ukkeri, instead of upkeri, which is called by rest of the konkani communities in other states) the first time in my life. And it came out so perfect I myself could not believe I was able to make it so good:) ........I love this snack, as far as I can remember, I always used to bug my mom to make this when I saw the peanuts and "phovu" (beaten rice or "aval") when we went out to the market for the house grocery. She also used to give me phova ukkeri in a small bag when I had to leave home to go to my college which was outside kerala. So I always have nostalgic feelings associated with this snack as they have always made me think of my home back in Cochin when I was in college as well as now too.....I actually wanted to prepare this for another reason too, and that was for diet purpose. This snack doesnt consume much oil, nor is it filled with fat or cholestrol. And its toooo tasty. I prepared one batch 2 days back and my husband and myself emptied the snack box within 2 days hehehe...........Here is the recipe:

Poha (thin or thick): 3 cups
Peanut: 1 cup
Small Green chilli: as per taste
Curry leaves: a bunch
Pappad: 8 nos cut into small pieces (as seen in the pic) before frying
Cumin seeds: 2 tablespoons
Mustard seeds: 2 tablespoons
Asafoetida (hing): 1 teaspoon
Sugar: 1/4 teaspoon
Oil: 3 tablespoons
Heat oil in a vessel. When oil is heated properly, lower the fire and add mustard seeds, cumin seeds, when these pop, add green chilli (slit lengthwise into thin pieces), Curry leaves, and Peanut. Saute this on low fire until all are roasted properly and a nice aroma of the "tadka" fills the kitchen :) ......Then add the poha and stir again until poha becomes crisp (if needed add a few teaspoons of oil). Add turmeric, salt and sugar at the end and mix properly on low fire. Fry the pappad seperately and add it to the poha mixture. Add asafoetida at the end and mix properly. Authentic phova ukkeri is ready. Store it in an air tight container after the snack is completly cooled. Enjooy!


I recently made this dish after getting information about it from one of my neighbours here. Its easy and can be prepared in no time. Can be had as a brunch item:) So here is the recipe:


Bread: 8 slices cut into small pieces
Green Chilli
Ginger - Garlic paste
Eggs: 3 nos
Water as needed to make the batter
Coriander powder

Combine everything except bread and water. Combine bread and water seperately in a bowl to form a paste. Add the other ingredients mixture which was combined first. Add more water until a batter similar to the dosa batter is formed. Heat a griddle, and spread a laddle full (the batter might be thick so it might help if you can spread the batter on the griddle with a spoon to get the shape and thickness). Cover it with a plate until the dosa is cooked well. Flip the dosa to cook the other side as well. Your dosa is ready!

My Favorite Kitchen Gadgets

Spice grinder


I am posting snaps of some of my favorite kitchen gadgets.

Some more snaps on ksheere prepared using broken wheat

Step 6:Ksheere
Step5: After ghee is added when after sugar is completly absorbed.

Step 4:After adding sugar to wheat milk mixture.

Step 3: After the wheat is absorbed all milk.

Step 2: Adding milk after that.

Step1:Heating the wheat until the raw smell goes away.

I liked the cracked wheat version of ksheere better than the broken wheat in terms of texture....I guess the broken wheat which I bought from the indian store here is not the one I was looking for....anyways here are the pics I took.

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