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Abha Nakra Jolly

Butter Blossom Cookies

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Butter Blossom Cookies
A crisp chewy butter cookie topped with Chocolate kisses. These Butter Blossom Cookies are so delicious and very easy to make. This would make a great addition to your holiday cookie tray!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Unsalted butter - 1/2 cup, softened (120gms)
  2. Granulated sugar - 1/3 cup
  3. Vanilla extract - 1 tsp
  4. All purpose flour - 1 cup
  5. Baking soda - 1/2 tsp
  6. Milk - 1-2 tbsp as needed
  7. Hershey kisses - as needed
Instructions
  1. Preheat the oven to 360 degree F ( 180 degree C ).
  2. In a bowl, cream butter and sugar until its creamy and light. Add vanilla extract. Mix well.
  3. Add all purpose flour, baking soda and mix it well until the flour is well incorporated. Add a tbsp or two of milk if the mixture is dry and crumbly.
  4. Take a small portion of the dough and roll the dough into 1 inch balls.
  5. Bake the cookies for 10-12 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place an unwrapped chocolate kiss into the center of each cookie, pressing down gently, until the cookies just starts to crack. Cool completely on a wire rack.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Butter Blossom Cookies step by step recipe:

1. Preheat the oven to 360 degree F ( 180 degree C ).

2. In a bowl, cream butter and sugar until its creamy and light. Add vanilla extract. Mix well.
butter blossom cookies

3. Add all purpose flour, baking soda and mix it well until the flour is well incorporated. Add a tbsp or two of milk if the mixture is dry and crumbly.
butter blossom cookies

4. Take a small portion of the dough and roll the dough into 1 inch balls.

5. Bake the cookies for 10-12 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place an unwrapped chocolate kiss into the center of each cookie, pressing down gently, until the cookies just starts to crack. Cool completely on a wire rack.
butter blossom cookies

Almond Biscotti

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Almond Biscotti
Almond Biscottis are wonderfully crunch cookies perfect for dipping in your morning coffee, tea or milk. Super delicious and easy recipe that you can enjoy all year long. Enjoy!!
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. Oil - 1/4 cup (60 ml)
  2. Sugar - 1/2 cup (100gms)
  3. All purpose flour (Maida) - 1 1/2 cups + 2 tbsp
  4. Eggs - 1 1/2 ( 1 whole egg + 1/2 beaten egg)
  5. Baking powder - 1 1/2 tsp
  6. Salt a pinch
  7. Vanilla extract - 1 tsp
  8. Almond extract - 1 tsp
  9. Almonds - 3/4 cup, chopped roughly
Instructions
  1. Preheat oven to 375 degree F ( 190 degree C).
  2. In a large mixing bowl, take oil, sugar, vanilla extract, almond extract, eggs and mix with the whisker until well combined ( around 3-4 minutes)
  3. Add salt and baking powder and mix well.
  4. Then add in all purpose flour, mix it well and stir in chopped almonds. Mix it well with the help of hands until the dough is formed.
  5. Transfer the dough onto the parchment lined baking tray and shape the dough into log and bake for 25-30 minutes or until firm to the touch.
  6. Remove from oven and cool for 15 minutes.
  7. Reduce the oven temperature to 350 degree F (180 degree C).
  8. Now cut the log into 3/4 inch (2 cm) slices.
  9. Arrange the slices in the baking sheet and bake for 6-8 minutes on each side or until they are firm and light golden.
  10. Remove from oven and place on a wire rack to cool. Store in an airtight container.
Notes
  1. These cookies do store for several weeks in an airtight container but they never seem to last that long in my home.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Almond Biscotti step by step recipe:

1. Preheat oven to 375 degree F ( 190 degree C). In a large mixing bowl, take oil, sugar, vanilla extract, almond extract, eggs and mix with the whisker until well combined ( around 3-4 minutes).
almond biscotti

2. Add salt and baking powder and mix well.Then add in all purpose flour, mix it well and stir in chopped almonds. Mix it well with the help of hands until the dough is formed.
almond biscotti

3. Transfer the dough onto the parchment lined baking tray and shape the dough into log and bake for 25-30 minutes or until firm to the touch. Remove from oven and cool for 15 minutes.
almond biscotti

4. Reduce the oven temperature to 350 degree F (180 degree C). Now cut the log into 3/4 inch (2 cm) slices.
Arrange the slices in the baking sheet and bake for 6-8 minutes on each side or until they are firm and light golden.
Remove from oven and place on a wire rack to cool. Store in an airtight container.
almond biscotti

Poha Chivda

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Poha Chivda
Pop a spoonful into your mouth and savor the crunchiness of this delectable snack! While it is perfect to have on a cold, rainy day with a cup of chai, this versatile snack is also light enough to enjoy on a hot summer day with a glass of juice or to take along to school or office in a snack box!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Poha / beaten rice (thin) - 3 Cups
  2. Oil - 3 Tbsp
  3. Raw peanuts - 1/2 cup
  4. Roasted Chana dal (dalia) - 2 Tbsp
  5. Green Chilies - 2, chopped
  6. Mustard seeds - 1 Tsp
  7. Cumin seeds - 1 Tsp
  8. Cashew nuts - 6-8 (halved)
  9. Almonds - 8-10
  10. Dry coconut - 2 Tbsp, sliced thinly
  11. Raisins - 2 Tbsp
  12. Salt to taste
  13. Red chili powder - 1 Tsp
  14. Turmeric - 1 Tsp
  15. Amchur - 1/2 Tsp
  16. Powdered sugar - 2 Tbsp
Instructions
  1. Heat a deep non-stick pan and dry roast the thin beaten rice on a medium flame for 5-6 minutes, while stirring continuously or till crisp. Remove in a bowl and keep aside.
  2. Heat oil in the same pan, add the raw peanuts and roast for 2-3 minutes. Add roasted chana dal and roast for 1 minute.
  3. Add green chili, mustard seeds, cumin seeds, cashew nuts and almonds. Saute on a medium flame for 2-3 minutes or till the cashews and almonds are light brown in color.
  4. Now add the dry coconut and raisins and saute for couple of minutes. Add red chili powder, turmeric, amchur and powdered sugar. Mix it well.
  5. Add the roasted thin beaten rice. Mix well and cook on a flame for 2-3 minutes, while stirring continuously. Keep aside to cool completely.
  6. Store in an air-tight container and use as required.
Notes
  1. You can use curry leaves if you like.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Poha Chivda step by step recipe:

1. Heat a deep non-stick pan and dry roast the thin beaten rice on a medium flame for 5-6 minutes, while stirring continuously or till crisp. Remove in a bowl and keep aside. Heat oil in the same pan, add the raw peanuts and roast for 2-3 minutes. Add roasted chana dal and roast for 1 minute.
poha chivda

2. Add green chili, mustard seeds, cumin seeds, cashew nuts and almonds. Saute on a medium flame for 2-3 minutes or till the cashews and almonds are light brown in color.
poha chivda

3. Now add the dry coconut and raisins and saute for couple of minutes. Add salt, red chili powder, turmeric and mix well.
poha chivda

4. Now add amchur, powdered sugar and then roasted thin beaten rice. Mix well and cook on a flame for 2-3 minutes, while stirring continuously. Keep aside to cool completely.
poha chivda

5. Store in an air-tight container and use as required.

Chocolate Chip Cookies

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Chocolate Chip Cookies
Cookies are a must to complete a Christmas experience. Here is the perfect recipe to make delightful egg free chocolate chip cookies, which have an ideal melt-in-the-mouth texture and the sweet scent of vanilla, speckled with chocolate chips, which will add more joy to every bite! Do try!
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Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Ingredients
  1. Unsalted butter - 1cup, 2 sticks, 226 gms,softened
  2. Brown sugar - 1/2 cup
  3. Granulated sugar - 1/2 cup
  4. Milk - 1/4 cup
  5. Pure Vanilla extract - 1 tsp
  6. All purpose flour - 2 1/4 cups
  7. Salt - 1/2 tsp
  8. Baking soda - 1 tsp
  9. Chocolate chips - 1 1/2 cups
Instructions
  1. Preheat the oven to 350 F (180 C).
  2. In a large mixing bowl, cream the softened butter and both the sugars with an electric hand mixer until light and fluffy.
  3. Add the milk and vanilla extract. Mix well. Scrape the bowl and mix for a few more seconds.
  4. Add the flour, salt and baking soda. Mix until all the flour is well combined and the dough has formed. Stir in chocolate chips.
  5. Take out small portion of the dough into your palms and make it into a round ball and flatten slightly.
  6. Bake in the oven for 10-12 minutes until the edges of the cookies begin to turn golden brown.
  7. Remove the cookies from the oven and let it cool slightly onto the wire rack. Once the cookies have cooled, remove from parchment paper and serve.
Notes
  1. You can store these cookies in an airtight container for up to a week.
  2. I made a double batch to give it to my friends, you can simply half the recipe to relish it with your family.
  3. Keep an eye on the cookies (while baking) after 10 minutes. Everyone’s oven is different. Mine took exactly 12 minutes.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Chocolate Chip Cookies step by step recipe:

1. Preheat the oven to 350 F (180 C).
2. In a large mixing bowl, cream the softened butter and both the sugars with an electric hand mixer until light and fluffy.
chocolate chip cookies

3. Add the milk and vanilla extract. Mix well. Scrape the bowl and mix for a few more seconds.
4. Add the flour, salt and baking soda. Mix until all the flour is well combined and the dough has formed. Now add chocolate chips.
chocolate chip cookies

5. Stir in the chocolate chips. Take out small portion of the dough into your palms and make it into a round ball and flatten slightly.
Bake in the oven for 10-12 minutes until the edges of the cookies begin to turn golden brown.
6. Remove the cookies from the oven and let it cool slightly onto the wire rack. Once the cookies have cooled, remove from parchment paper and serve.
chocolate chip cookies

Rose Coconut Ladoo

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Rose Coconut Ladoo
These ladoos are super easy and delicious and perfect to make on this Diwali. This has a luxuriant milky flavor and an exciting mouth-feel that combines the crunch of coconut and nuts. Do give it a try!
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. Coconut - 2 cups, fresh or desiccated
  2. Milk - 1 1/2 cup
  3. Sugar - 1/2 cup
  4. Cashew nuts - 5-7, chopped
  5. Pistachios - 5-7 chopped
  6. Cardamom powder - 1/4 tsp
  7. Rose syrup - 2 tbsp
  8. Fresh or desiccated coconut for rolling
Instructions
  1. In a large pan or kadhai, take 2 cups coconut, let it cook on a slow flame for 1-2 minutes. Add milk. Mix well and let it cook for a minute.
  2. Add sugar, mix continuously, keeping the flame on low. Sugar will start to melt and the mixture is going to turn watery. Keep stirring on a low flame.
  3. Milk will start to evaporate after 10-15 minutes and the mixture will be crumbly.
  4. Add chopped cashews, pistachios and cardamom powder. Mix well until they are well combined. And rose syrup and mix it well.
  5. Switch off the gas and transfer the mixture into a bowl or a plate and keep aside to cool for 15 minutes.
  6. Divide the mixture into equal portions and roll each portion into round ladoo.
  7. Roll each ladoo in the desiccated coconut till they are evenly coated from all the sides.
  8. Serve or store in an air-right container. Use as required.
Notes
  1. These ladoos stay fresh in an air-tight container for a week at room temperature.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Rose Coconut Ladoo step by step photo:
1. In a large pan or kadhai, take 2 cups coconut, let it cook on a slow flame for 1-2 minutes. Add milk.
Mix well and let it cook for a minute. Add sugar, mix continuously, keeping the flame on low.
Sugar will start to melt and the mixture is going to turn watery. Keep stirring on a low flame.
Milk will start to evaporate after 10-15 minutes and the mixture will be crumbly.
rose coconut ladoo

2. Add chopped cashews, pistachios, cardamom powder and rose syrup. Mix well until they are well combined.
rose coconut ladoo

3. Switch off the gas and transfer the mixture into a bowl or a plate and keep aside to cool for 15 minutes. Divide the mixture into equal portions and roll each portion into round ladoo. Roll each ladoo in the desiccated coconut till they are evenly coated from all the sides. Serve or store in an air-right container. Use as required.
rose coconut ladoo

Breakfast Quesadilla

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Breakfast Quesadilla
This easy breakfast quesadilla recipe is so delicious! Serve this protein rich quesadilla for breakfast, lunch or dinner. Do try!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. Eggs - 2
  2. Red chili sauce / Hot sauce - 1 tsp
  3. Salt to taste
  4. Kidney beans / pinto beans - 1/2 cup, cooked
  5. Butter / olive oil - 1 tbsp
  6. Green onion - 1 tbsp, chopped
  7. Coriander leaves - 1 tbsp, chopped
  8. Pickled jalapeños - 1 tbsp, chopped (optional)
  9. Whole grain tortillas - 2 (you can use any tortillas)
  10. Sharp cheddar cheese/ Mexican cheese - 1/2 cup
  11. Salsa or hot sauce, for serving
Instructions
  1. In a bowl, whisk the eggs with the salt and hot sauce, mix it well. Add the cooked beans and set aside.
  2. Take a pan, melt the butter over medium heat until it’s bubbling. Pour in the egg mixture and cook, stirring often, until eggs are just set about 2-3 minutes. Transfer the mixture in a bowl to finish the cooking process( the eggs will finish cooking in the quesadilla). Stir in the green onions, coriander and jalapeño).
  3. In a separate large skillet or tawa, warm the tortillas over medium heat, flipping occasionally. Once the tortillas are slightly warm, sprinkle some of the cheese over one-half of the tortilla. Top the cheese scrambled egg mixture, the n top the scrambled egg with some cheese.
  4. Press the empty tortilla half over the toppings. Let the quesadilla cook until golden and crispy on the bottom, about a minute, reducing the heat if necessary to prevent burning the tortilla. Flip it and cook the second side until golden and crispy.
  5. Switch off the flame and transfer the quesadilla to a cutting board. Let it cook for few minutes to give it time to set, then slice each quesadilla into 2 slices with sharp knife. Serve immediately with salsa or hot sauce on the side.
Notes
  1. Use leftover Rotis if you don't have tortillas.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Breakfast Quesadilla step by step photo:

1. In a bowl, whisk the eggs with the salt and hot sauce, mix it well. Add the cooked beans and set aside.
breakfast quesadilla

2. Take a pan, melt the butter over medium heat until it’s bubbling. Pour in the egg mixture and cook, stirring often, until eggs are just set about 2-3 minutes. Transfer the mixture in a bowl to finish the cooking process( the eggs will finish cooking in the quesadilla).
breakfast quesadilla

3. Stir in the green onions, coriander and jalapeño.
breakfast quesadilla

4. In a separate large skillet or tawa, warm the tortillas over medium heat, flipping occasionally. Once the tortillas are slightly warm, sprinkle some of the cheese over one-half of the tortilla. Top the cheese scrambled egg mixture, the n top the scrambled egg with some cheese. Press the empty tortilla half over the toppings. Let the quesadilla cook until golden and crispy on the bottom, about a minute, reducing the heat if necessary to prevent burning the tortilla. Flip it and cook the second side until golden and crispy. Switch off the flame and transfer the quesadilla to a cutting board. Let it cook for few minutes to give it time to set, then slice each quesadilla into 2 slices with sharp knife. Serve immediately with salsa or hot sauce on the side.
breakfast quesadilla

One Minute Microwave Brownie

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One Minute Microwave Brownie
When Chocolate cravings strike, make this EASY brownie recipe in one bowl, without a mixer and it’s ready in ONE MINUTE!! Easiest brownie ever!! Give it a go!!
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Prep Time
4 min
Cook Time
1 min
Total Time
5 min
Prep Time
4 min
Cook Time
1 min
Total Time
5 min
Ingredients
  1. Unsalted Butter - 4 Tbsp ( melted )
  2. Milk - 4 Tbsp
  3. Vanilla essence - 1/4 Tsp
  4. Salt a pinch
  5. Sugar - 2 Tbsp
  6. All purpose flour / Maida - 4 Tbsp
  7. Cocoa powder - 3 Tbsp
  8. Chocolate chips - 2 Tbsp
Instructions
  1. Take a bowl, add the butter and sugar, mix well or until sugar is dissolved. Add rest of the ingredients. Mix it well. (save some chocolate chips for garnish)
  2. Spoon the batter into a microwave safe ceramic mug or ramekins. Sprinkle some chocolate chips on top.
  3. Pop this in microwave for 1 minute.
  4. Remove and serve.
Notes
  1. My microwave has a high power of 800 watts, if it is more, then adjust the time accordingly ( e.g. if it is 1000 watts, it may get done in 45-50 seconds, so keep an eye on it)
  2. Don’t over bake the brownie, else it will be very dry.
  3. You can serve it warm with chilled ice cream or chocolate sauce.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make 1 Minute Microwave Brownie step by step photo:

1. Take a bowl, add the butter and sugar, mix well or until sugar is dissolved.
1 minute microwave brownie

2. Add rest of the ingredients. Mix it well. (save some chocolate chips for garnish)
1 minute microwave brownie

3. Spoon the batter into a microwave safe ceramic mug or ramekins. Sprinkle some chocolate chips on top.

4. Pop this in microwave for 1 minute.

5. Remove and serve.
1 minute microwave brownie

Vrat Wala Uttapam

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Vrat Wala Uttapam
This Uttapam is a perfect food to have it on a fasting day perked up with tomatoes and chilies. This is the real treat for your palate. Serve it hot with spicy green chutney.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Sama / Vrat ke chawal / Moraiya - 1 cup( washed and soaked for 2 hrs)
  2. Sabudana /sago - 1/4 cup (washed and soaked for hrs)
  3. Ginger - 1 tbsp, grated
  4. Green chilies - 1 chopped + for topping
  5. Tomato - 1, medium, chopped
  6. Coriander leaves - 2 tbsp + for topping (chopped)
  7. Crushed black pepper - 1 tbsp
  8. Sendha salt to taste
  9. Oil for cooking
Instructions
  1. Wash and soak the sama rice and sabudana sepererately for 2 hrs.
  2. In a blender, add sama rice with water and sabudana without water (as shown in the video) to a fine paste.
  3. Transfer the mixture into a deep bowl. Add sendha salt, grated ginger, green chilies and coriander leaves. Mix it well.
  4. Heat a non-stick tawa (griddle), pour a ladleful of batter on the tawa and spread it little with the help of a spoon.
  5. Add the toppings ( tomatoes, green chilies, crushed black pepper and coriander leaves)
  6. Smear a little oil along the sides. Let it cook for a minute on one side on a medium flame and flip it over and cook it on other side as well, cook till both the sides turn golden in color.
  7. Make more uttapams with rest of the batter and serve hot with green chutney.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Vrat Wala Uttapam step by step photo:

1. Wash and soak the sama rice and sabudana sepererately for 2 hrs.

2. In a blender, add sama rice with water and sabudana without water (as shown in the video) to a fine paste.
vrat wala uttapam

3. Transfer the mixture into a deep bowl. Add sendha salt, grated ginger, green chilies and coriander leaves. Mix it well.
vrat wala uttapam

4. Heat a non-stick tawa (griddle), pour a ladleful of batter on the tawa and spread it little with the help of a spoon.

5. Add the toppings ( tomatoes, green chilies, crushed black pepper and coriander leaves)
vrat wala uttapam

6. Smear a little oil along the sides. Let it cook for a minute on one side on a medium flame and flip it over and cook it on other side as well, cook till both the sides turn golden in color.
vrat wala uttapam

7. Make more uttapams with rest of the batter and serve hot with green chutney.

Sabudana Khichdi

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Sabudana Khichdi
Sabudana Khichdi is a perfect food for those on a fast but generally wiped off by others in a family who are not on a fast also. Super easy and delicious to make. Enjoy this tempting khichdi whether you are fasting or not. Give it a go!
Print
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. Sabudana (sago) - 1 cup, washed and soaked in 1/4 cup water for 6-8 hrs or overnight)
  2. Ghee - 1/5 Tbsp
  3. Cumin seeds - 1 tsp
  4. Green chilies - 2, chopped
  5. Potatoes - 1, medium, boiled and cubes
  6. Peanuts - 1/2 cup, crushed coarsely
  7. Sendha Salt - 1 Tsp
  8. Coriander leaves - 2 tbsp, chopped
  9. Lemon juice - 1 tbsp
  10. Pomegranate seeds for garnish (optional)
Instructions
  1. Wash the sabudana for 3-4 times thoroughly under running water and soak it in water just enough to cover the sabudana. Don’t add too much of water (as shown in the video).
  2. In the morning, you will see the sabudana dry and each sabudana grain separate. Stir it gently with spoon.
  3. Add crushed peanuts and mix it gently with sabudana.
  4. Heat ghee in a pan, add cumin seeds, let it crackle. Add green chilies, boiled potatoes. Sauté for couple of minutes or until potatoes are slightly crisp.
  5. Add sabudana and peanut mixture and sendha salt. Mix it gently and cover with a lid for 3 minutes or until sabudana is cooked and translucent.
  6. Squeeze lemon juice and add coriander leaves. Mix it gently. Switch off the flame.
  7. Take it out in a serving bowl and garnish with coriander leaves and pomegranate pearls.
  8. Serve hot with tea/coffee or yogurt or as it is! It tastes delicious.
Notes
  1. Don’t soak the sabudana in too much of water, just enough to cover the sabudana.
  2. You will notice that sabudana turns translucent when it’s cooked and it’s time to switch off the flame.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Sabudana Khichdi step by step photo:

1. Wash the sabudana for 3-4 times thoroughly under running water and soak it in water just enough to cover the sabudana. Don’t add too much of water (as shown in the video).

2. In the morning, you will see the sabudana dry and each sabudana grain separate. Stir it gently with spoon.
sabudana khichdi

3. Add crushed peanuts and mix it gently with sabudana.
sabudana khichdi

4. Heat ghee in a pan, add cumin seeds, let it crackle. Add green chilies, boiled potatoes. Sauté for couple of minutes or until potatoes are slightly crisp.
sabudana khichdi

5. Add sabudana and peanut mixture and sendha salt. Mix it gently and cover with a lid for 3 minutes or until sabudana is cooked and translucent.
sabudana khichdi

6. Squeeze lemon juice and add coriander leaves. Mix it gently. Switch off the flame.

7. Take it out in a serving bowl and garnish with coriander leaves and pomegranate pearls.
Serve hot with tea/coffee or yogurt or as it is! It tastes delicious.
sabudana khichdi

Murmura Poha

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Murmura Poha
Bhel puri or jhal muri is very common widely available street food made from murmura or puffed rice. This recipe is a different yet very tasty version of poha because instead of flattened rice, I have used puffed rice. It’s very light yet very filling. Very quick and easy to make. All in all a satiating dish and is going to be loved by all age groups.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Puffed rice - 2 cups
  2. Peanuts - 1/4 cup
  3. Cashew nuts - 7-8 ( halved )
  4. Cumin seeds - 1/2 Tsp
  5. Mustard seeds - 1/2 Tsp
  6. Asafoetida - 1/4 Tsp
  7. Onions - 1 medium, sliced
  8. Green chili - 2, chopped
  9. Ginger - 1 inch piece, chopped
  10. Salt to taste
  11. Red chili powder - 1/2 Tsp
  12. Turmeric powder - 1/2 Tsp
  13. Tomatoes - 1, medium, chopped
  14. Green peas - 1/4 cup
  15. Curry leaves - 1 sprig
  16. Lemon juice - 1 Tbsp
  17. Coriander leaves - 2 Tbsp, chopped
  18. Oil - 2 Tbsp
Instructions
  1. Wash the puffed rice 2 times and place it in a sieve for 5 minutes to drain out all the excess water.
  2. Heat 1 tbsp oil in a pan. Add the peanuts and cashew nuts and roast them on a medium flame for 2 minutes or till light golden in color. Take it out and keep it aside.
  3. In a same pan, add cumin seeds, mustard seeds, asafoetida and sauté for 30 seconds or until they start spluttering.
  4. Add the onions, sauté for 30 seconds and add green chilies and ginger and sauté for a minute. Add the salt, red chili powder and turmeric powder. Mix it well.
  5. Add in the chopped tomatoes, green peas and curry leaves, mix it well and cover with a lid and let it cook for 2-3 minutes or until tomatoes and peas are soft.
  6. Now, add the murmura and toss it gently (without breaking the murmura) with the masala. Add in the roasted peanuts and cashews. Mix it gently and cook it for a minute. Squeeze in lemon juice and put chopped coriander leaves. Mix it well.
  7. Garnish with coriander leaves and a slice of lemon and serve hot with tea/ coffee.
Notes
  1. Do not cover after you add roasted peanuts and cashews, otherwise they will turn soggy.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Murmura Poha step by step photo:
1. Wash the puffed rice 2 times and place it in a sieve for 5 minutes to drain out all the excess water.
murmura poha

2. Heat 1 tbsp oil in a pan. Add the peanuts and cashew nuts and roast them on a medium flame for 2 minutes or till light golden in color. Take it out and keep it aside.
murmura poha

3. In a same pan, add cumin seeds, mustard seeds, asafoetida and sauté for 30 seconds or until they start spluttering. Add the onions, sauté for 30 seconds and add green chilies and ginger and sauté for a minute. Add the salt, red chili powder and turmeric powder. Mix it well. Add in the chopped tomatoes, green peas and curry leaves, mix it well and cover with a lid and let it cook for 2-3 minutes or until tomatoes and peas are soft.
Now, add the murmura and toss it gently (without breaking the murmura) with the masala. Add in the roasted peanuts and cashews. Mix it gently and cook it for a minute. Squeeze in lemon juice and put chopped coriander leaves. Mix it well. Garnish with coriander leaves and a slice of lemon and serve hot with tea/ coffee.
murmura poha
murmura poha
murmura poha

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