Poha: A complete breakfast

Poha : A complete breakfast

Cooked poha or flattened rice is simple and healthy breakfast. It can be served with tea, coffee in the morning or with fresh juice, lemonade for evening snack.

Ingredients:

Approx. 4 servings

• Poha (flattened rice) – 2 cup
• Onion – 1/2 chopped
• Potato – 1 peeled and diced
• Green chili – 1 finely chopped
• Green peas – 1/2 cup
• Curry leaves – 6
• Cumin seeds (Jira) – 1 tsp
• Mustard seeds (Rai) – 1 tsp
• Asafetida powder – 1 pinch
• Turmeric powder – 1 tsp
• Sugar – 2 tsp
• Salt as per taste
• Fresh lime juice
• Cilantro for garnish
• Cooking oil – 1 tbsp

Method:

1. Wash poha gently, drain and keep aside.
2. In a pan, heat oil. Add cumin seeds and mustard seeds and let it splutter.
3. Add asafetida powder, Sauté for a minute. Now add chopped onions and green chilies. Sauté for 2-3 minutes. Add curry leaves. Sauté.
4. Add peeled and diced potatoes and green peas. Mix it and cover the pan. Cook potatoes and peas for further 5 minutes.
5. In the soaked poha, add salt, turmeric powder and sugar. Mix it gently.
6. Add this poha to the pan. Gently mix well. Sprinkle 1 tbsp of water on top and cover the pan. Turn the heat to low. Let it sit for 3-4 minutes.
7. Uncover the pan, add lime juice and mix again. Cover for 3-4 more minutes.
8. Poha is ready to be served.

Garnish and serving suggestions:
Garnish Poha with fresh chopped cilantro, namkeen sev (bhujiya) and cut lime wedges. Enjoy poha as morning breakfast or an evening snack.

Diwali Special: Namkeen poha chivda (Crunchy snack)

Namkeen Poha Chivda: Crunchy Snack
A simple and crunchy Diwali snack or anytime snack with a cup of tea.

Ingredients :

Thin Poha (flattened rice) – 2 cups
Peanuts – 1/2 cup
Dalia (roasted chana dal) – 1/2 cup
Cashews  – 1/2 cup
Golden raisins  – 1/4 cup [OPTIONAL]
Garlic cloves – 4 minced
Curry Leaves – 15
Asafoetida (hing) – 2 pinch
Green chilies – 2 finely chopped
Dried coconut flakes – 1/4 cup
Mustard seeds – 1 tsp
Turmeric powder – 1 tsp
Sugar fine – 2 tbsp
Salt as per taste
Oil for tempering – 2 tbsp

Method:

• In a microwavable plate, dry roast half poha in microwave for 2 minutes on high. Repeat the same for other half. Keep aside.
• In a pan, heat oil. Now add mustard seeds, when it starts splattering, add minced garlic. Saute for 2 minutes.
• Add asafoetida powder, green chilies, peanuts, dalia, cashews, raisins, coconut flakes and curry leaves. Saute for few minutes.
• Now add turmeric powder and mix well. Also add roasted poha to the pan, mix well.
• Finally add salt and sugar and keep mixing gently. Take it off the heat or it will burn.
• Cool the mixture completely and store it in airtight container. It can be stored for a couple of weeks if kept airtight.

Enjoy this crunchy snack with Masala tea or Kesariya chai.

Koshimbir: A Maharashtrian Salad

Ingredients:
For approx. 4 servings

English cucumber – 1 Peeled
Tomato – 1
Sweet onion – 1
Green chili – 1 tsp finely chopped [OPTIONAL]
Fresh Cilantro – ½ cup finely chopped
Freshly ground black pepper – 1 tsp
Sugar – 1 tsp
Fresh lime juice – 1 tbsp
Chaat masala –  1 tsp
salt as per taste

Method:

• Cut cucumber, onions and tomatoes in small cubes. Keep aside.
• In a bowl, add all the cut vegetables, green chilies, black pepper, sugar, chaat masala, lime juice and salt.
• Mix well and let it refrigerate till chilled.
• Add fresh chopped cilantro, mix again and serve.

Enjoy this tangy salad with lunch or dinner.