Please have a look at this (you can find this link, ‘lunchbox recipes’, at the top) and I hope you all will actively participate.
Thanks.
Chibbad(Konkani) or Karbooja(Hindi) is a kind of sweet melon. There are so many different kinds of melons available here , I was very much confused which one to use for this dish (and also for the milkshake ). Finally I zeroed on cantaloupe which had the same taste as the one we got in India.
Chibbad is one of the most loved fruits for Konkanis. The best ones are those whose skin comes off by itself and the flesh becomes like rava. If added to some dish, they just dissolve. This variety is very sweet and melt in mouth. The cantaloupes available here are a bit hard. Even if the pieces are left in the dish for around a day, they remain as they are.
This fruit is available only during some season. People are just mad about this. The most famous dish prepared with this is called ‘Hashale’ or ‘chibda phovu’.
This is my entry to JFI-milk hosted by Vineela .
Ingredients: Cantaloupe or Chibbad (cut into pieces) 1 and ½ cups Poha(avalakki) (thin) ¼ cup Milk or coconut milk 1 and ½ cup Jaggery 1 tbl spn Cardamom powder ½ tea spn Some people use coconut milk for this dish. But I prefer normal milk.
Method: Cut the cantaloupe in pieces.
Wash poha in water. Soak in water for some time.
Grind it for 2-3 seconds in mixer/blender (grinding is optional, but this makes the dish more thick and tasty. I had already taken the picture without grinding the poha when I got this tip from aayi. I had thought the poha would dissolve, but it did not :(. So from next time, I am going to grind the poha and then add to the dish). Dissolve the jaggery in milk. Add the poha (or poha paste) to the milk. Add the cantaloupe pieces and cardamom. Mix well.
Serve chilled.
Serves : 3 Preparation time : 5-10mins
