Easy, creamy Eggless Custard Vanilla Ice Cream Recipe that is made in the freezer. You can also customise it too for your favourite flavours! Try it!
Like I have said in my earlier post METHKUT OR MENTHE HIT has a lot of uses. One of kid’s favourites is HACHID AVALAKKI in Kannada. In my college days (that is the only time I have studied in Karnataka) my friend Savitri used to swear that she had an additional stomach to eat HACHID AVALAKKI.
The difference in Dadpe Pohe, as it is called in Marathi is that METHKUT OR MENTHE HIT is not used nor is CHATNIPUDI.It is more like Chivada.
The proportions I am giving are approximate you can mix it anyway you want. Please feel free to add/leave out some more ingredients (only let me know so that I can try them out).
For 1 cup of thin avalakki/pohe(the kind you use to make chivda) add 2 tsp of methkut or menthe hit 2tsp of chatnipudi add salt to taste, a little say ¼ tsp chilli powder.
Put a tblsps of oil to heat and add 1/2 tsp mustard seeds when they splutter add ½ tsp of hing/asafoetida, add curry leaves. If you wish to add nuts now is the time, traditionally peanuts or groundnuts and phutani are added and stirred a little till they become a little reddish. Cool the mix a little. It’s a good idea to make this phodni/vagarni first and then make the mix of avalakki.
You can keep this mixture in a container till you need or put in some diced cucumber, freshly grated coconut, tomatoes, capsicum, coriander, lime, sev, farsan. Mix all the ingredients together and serve.
It tastes very good so good in fact that I don’t think I will ever be able to post a photograph in fact I am hungry now and I have fished all the avalakki/pohe so I have to hunt for something else to eat.