Poha Vada

 

            These Poha (Beaten rice) Vada are an ideal tea-time snack. They can also be served as appetizers along with tomato ketchup or green chutney. They are very easy to make and very delicious at the same time. 

          For a healthier version I have used Brown Poha and boiled Raw Banana instead of potatoes. Finely chopped mixed veggies too were added to make them more nutritious. The addition of peanuts gives a bit of a crunch to the end product and the roasted chana dal powder, a binding to the vadas. For a vegetarian version, you can skip the egg and use a slurry of besan or simply skip both and shallow fry them. So check out the step by step pictorial recipe to prepare this party snack.

   

• 1 cup brown poha (beaten rice)
• 2 raw bananas, boiled, peeled & mashed
• 1/2 cup chopped mixed veggies (beans, carrots, capsicums & green peas)
• 2 tbsp. roasted peanuts, coarsely ground
• 2 tbsp. roasted & powdered chana dal (Bengal gram)
• 1 small onion, finely chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• handful of coriander leaves, chopped
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. chaat masala
• salt to taste
• 1 egg, beaten
• oil to deep fry

          Wash the poha for a few seconds and keep aside for 10 minutes so that it becomes soft. 

           Mix the poha and all the other ingredients (except egg & oil) and knead into a dough. Divide this mix into equal portions. 

           Take each portion and shape into a round flat patty. Do the same with the rest of the mix. Refrigerate for a couple of minutes. 

          Heat oil in a pan / kadai. Dip them one by one in the egg mix and deep fry them on a medium flame, few at a time, till crisp and golden brown.

          Drain on a kitchen towel and serve with tomato ketchup / red chili sauce / green chutney as a comforting snack. 

     Mix the poha & all the other ingredients (except egg & oil) & 

     knead into a dough. 

       Divide into equal portions. Take each portion & shape into a round flat patty. Do the same with the rest of the mix. Refrigerate for a couple of minutes. 

               Heat oil in a pan. Dip them one by one in the egg mix. 

       Deep fry them on a medium flame, few at a time, till crisp

        & golden brown.

                    Drain on a kitchen towel.

        Serve with tomato ketchup / red chili sauce / green chutney.

Poha Kheer with Dates (Flattened Rice Pudding)

 

          Check out this yummy dessert prepared with flattened rice / poha. It turns out just amazing with just a few ingredients easily available in your kitchen. This dessert is apt for festive occasions. However, in this recipe I gave a slight twist by substituting sugar or jaggery with dates puree for the sweetness. So check out the step by step pictorial recipe to prepare this healthy dessert. 

• 1 cup brown / white poha / flattened rice
• 12-15 dates, deseeded & soaked for an hour
• 1 tbsp. ghee
• 2 bay leaves
• 500 ml. full fat milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• pinch of saffron
• handful of mixed nuts, chopped

           Wash the poha 2-3 times. Then keep it aside to drain well.

           Puree the dates with 1/4 cup water into a smooth paste. Keep aside. 

           Heat ghee in a saucepan and sauté the mixed nuts till light golden in colour. (Keep aside few to garnish).

           Now add the drained poha. Fry for 1-2 minutes, but do not brown them. 

           Add the milk and the bay leaves and bring it to a boil. Simmer on a medium flame for 4-5 minutes.

           Add the dates puree and cardamom powder. Mix well and continue to simmer till the consistency comes to a desirable thickness. 

           Switch off the flame and discard the bay leaves. Add the saffron and rose water. 

           You can serve it warm or chilled. Garnish with mixed nuts and enjoy.

Notes - 

1.  Keep the consistency slightly thin as it will thicken once it cools down.

2.  You can substitute dates puree for brown sugar or jaggery as per your choice. 

3.  I have used brown poha. However, feel free to use the white variety too. 

                   Heat ghee in a saucepan & sauté the mixed nuts till light golden 

                   in colour. (Keep aside few to garnish).

                       Add the poha. Fry for 1-2 minutes, but do not brown them. 

                    Add the milk & the bay leaves and bring it to a boil. Simmer 

                    on a medium flame for 4-5 minutes.

                              Add the dates puree..... 

                     and cardamom powder. Mix well & continue to simmer till 

                     the consistency comes to a desirable thickness. 

                      Switch off the flame & discard the bay leaves. Add the saffron

                      and rose water. 

                 You can serve it warm or chilled. Garnish with mixed nuts & enjoy.

Kanda Poha Pakora

 

          Have any leftover cooked Kanda Poha and wondering what to do with it? Then dish out these crispy and crunchy pakoras and enjoy as a tea time snack. They can also be served as an appetizer with any chutney of your choice, sauce, mayonnaise or hummus. So check out the step by step pictorial recipe to prepare this yummy treat.

           Easily available ingredients are needed for this recipe and in no time these amazing pakoras will be gone. It is very easy and quick to prepare and is apt for any in house or kitty party. 

            Moreover, any leftover pakoras can be turned into kadhi pakoras / pakora curry to be relished with steamed rice / chapatti or pakora chaat. So choice is yours. 

• 1 & 1/2 cups leftover cooked Kanda Poha 
• 3 tbsp. chickpea flour (besan)
• 2-3 tbsp. yoghurt or as required
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. grated ginger
• 1-2 green chilies, chopped
• 1/2 tsp. chaat masala
• 1 tsp. carom seeds
• 2 tbsp. chopped coriander leaves
• 1/4 tsp. pepper powder
• pinch of soda
• 1 tsp. roasted coriander-cumin powder
• oil to deep fry 

          In a bowl, mix together the leftover kanda poha along with the rest of the ingredients (except oil) into a soft dough. (Adjust the consistency by adding more or less yoghurt).

          Heat oil in a pan / kadai and drop spoonful of the mix. Deep fry on all sides till golden brown in colour. 

          Drain on a tissue paper and serve as a tea time snack or as an appetizer with any chutney, sauce, mayonnaise or hummus.

                              In a bowl, mix together the leftover kanda poha.....

                              and rest of the ingredients (except oil) ......

                              ...... into a soft dough.

                      Heat oil & drop spoonful of the mix. Deep fry on all sides 

                      till golden brown in colour. 

                               Drain on a tissue paper.

 

                   Serve as a tea time snack or as an appetizer with any chutney, 

                   sauce, mayonnaise or hummus.

Kanda Poha (Flattened Rice Pulao / Pilaf - Maharashtrian Breakfast Recipe)

 

            Poha is a traditional Maharashtrian breakfast, very common in almost every household. Very light and nutritious, it can be relished as an evening tea-time snack or as a lunch box meal. It tastes awesome with a drizzle of some pickle oil or green chutney as an accompaniment.

          It is also a very easy and a quick recipe. For a more healthier version, red poha or brown poha are recommended. So check out this easy and simple step by step pictorial recipe to prepare this regional dish.

• 2 cups brown / white poha, washed and drained
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• salt to taste
• 1/4 tsp. turmeric powder
• 2 tbsp. roasted peanuts
• 1 tbsp. lime juice
• 2 tbsp. coriander leaves, chopped

              Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida.  After it stops spluttering, add the onion, ginger, green chilies, curry leaves, salt and turmeric powder. Sauté till the onions turns light brown.

             Now add the poha and roasted peanuts. Sprinkle some water and sauté for 2-3  minutes on a low to medium flame. 

             When done, add chopped coriander leaves and lime juice. Give it a toss and serve as a wholesome and a healthy breakfast.

                                  Washed & drained poha.

                   Heat oil & temper with mustard seeds, cumin seeds & asafoetida. 

                            Then add onion, ginger, green chilies, curry leaves, salt 

                           turmeric powder. Sauté till the onions turns light brown.

                     Now add the poha &roasted peanuts. Sprinkle some water &

                     sauté for 2-3  minutes on a low to medium flame. 

                       When done, add coriander leaves & lime juice. Give it a toss.

                               Serve as a wholesome and a healthy breakfast.

Paneer Fingers

          
         Paneer (Cottage Cheese) is a favorite with most of the people, especially kids. So try this easy to make and yummy snack / appetizers, where I rolled some marinated paneer pieces in beaten rice (poha) and deep fried to perfection. It is a great party recipe. But frankly speaking, they need to be consumed immediately, else it turns soggy. So garnish with coriander leaves and serve them hot with kasundi, sauce or any chutney. So check out the step by step pictorial recipe to prepare it.

• 200 gms. paneer block, cut lengthwise
• 1 cup beaten rice (poha)
• oil to deep fry
• coriander leaves to garnish

Marinade - 

• 1/2 cup juice of ground onion, ginger, garlic & green chilies
• a pinch each of salt, turmeric powder & cumin powder

Batter - 

• 1/2 cup roasted chickpea flour
• salt to taste
• 1/4 tsp. turmeric powder
• pinch of baking soda
• 1 tsp. lime juice

          


          Marinate the paneer pieces in the marinade for an hour. For the batter, mix all the ingredients. Add some water to make a slightly thick batter.

          Take each paneer piece and dip in the batter. Roll it in the beaten rice and deep fry in hot oil till golden in colour. Drain on a kitchen towel. 

          Fry rest of the paneer in the same way and transfer to a serving plate. Garnish with coriander leaves and serve them hot with kasundi, sauce or any chutney. 

                        Marinate paneer pieces in the marinade for an hour.

                        For the batter, mix all ingredients. Add some water to make a slightly 
                        thick batter. Take each paneer piece & dip in the batter.

                        Roll it in the beaten rice.

                     Deep fry in hot oil till golden in colour. Drain on a kitchen towel. Fry rest 
                     of the paneer in the same way and transfer to a serving plate.

                   Garnish with coriander leaves & serve with kasundi, sauce or any chutney.