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.

Spinach, Coriander & Red Lentil Soup

 

          This is a very light and a refreshing soup prepared with spinach and tender stems, coriander leaves with stems and some soaked red lentil. The stems, especially, contains a lot of nutrients and it gives out a distinctive flavor. It also goes best as a light one-pot meal with some bread sticks or some grilled meat. So check out a step by step pictorial recipe to prepare it.

          This soup is especially good as a diet for the elderly & sick people. For some texture and consistency, I added some red lentils as it contains protein and fiber. So it is ideal to add this yummy and healthy soup in your daily menu.

• 1 cup coriander leaves & stems, roughly chopped
• 1 cup spinach with stems (only the tender ones), roughly chopped
• 1 tbsp. olive oil
• 1 bay leaf
• 1 onion, sliced
• 3-4 garlic cloves, chopped
• 1-2 green chilies, chopped
• 1 stock cube
• 1/2 tsp. roasted cumin powder
• salt to taste (opt)
• 1/4 tsp. pepper powder
• 1 tbsp. masoor dal (red lentil) soaked for 15 minutes
• 2 cups water
• 1 tsp. lime juice

          Heat oil and sauté the bay leaf . Then add the onion, green chilies and garlic. Sauté till light brown. 

          Then add the spinach and  coriander leaves. Sauté for a few seconds. Now add the stock cube, roasted cumin powder, pepper powder, salt (opt), the soaked lentil and water. 

          Pressure cook for 3-4 whistles. When cool, discard the bay leaf. Blend into a puree and heat through. Serve with a dash of lime juice.

                                  Heat oil and sauté the bay leaf . 

                                 Add the onion, green chilies & garlic. Sauté till light brown.

                               Add the spinach & coriander leaves. Sauté for a few seconds.

                       Add the stock cube, roasted cumin powder, pepper powder, salt (opt), 

                                  the soaked lentil 

                        and water. Pressure cook for 3-4 whistles. When cool, discard the bay

                        leaf. Blend into a puree and heat through. 

                                 Serve with a dash of lime juice.

                          

Khaman Dhokla

          Khaman Dhokla is a traditional Gujarati steamed savoury snack, which is wholesome, healthy and yummy.  They can be served as a tea-time snack, for breakfast or as a lunch box meal. Choice is yours. This is an instant version prepared out of besan (gram flour), yoghurt and few other flavouring agents.

          It is steamed to perfection, with a tempering of mustard seeds, sesame seeds, curry leaves, etc. They are then garnished with fresh grated coconut and chopped coriander leaves. So enjoy this amazing and nutritious snack along with some green chutney. Check out a quick step by step pictorial recipe to prepare this soft and fluffy dhoklas. 

• 1 cup besan (chickpea flour)
• 1 tbsp. sooji (semolina)
• 1/2 cup yoghurt
• salt to taste
• 1/4 tsp. of turmeric powder
• 1 tsp. ginger paste
• 1-2 green chilies, chopped or ground
• 1 tbsp. lime juice
• 1 tsp. sugar
• 1 tsp. eno fruit salt
• 2 tbsp. oil
• 1 tsp. sesame seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida (hing)
• 2 green chilies, chopped
• 1 sprig curry leaves
• extra lime juice, sugar and a pinch of salt or to taste
• 1 tbsp. fresh coconut, grated
• 1 tsp. coriander leaves, chopped

          Mix together besan, sooji, yoghurt, salt, ginger paste, green chilies paste, lime juice, 1 tbsp. oil, sugar and turmeric powder with enough water to form into a batter of pouring consistency. Keep aside for 30 minutes.

          Add eno fruit salt to it and mix well. Pour into a greased steel container and steam for 20 minutes on a medium flame. When cool, cut into desired shapes.

         Heat remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, asafoetida, curry leaves and green chilies.

         Sauté for a few seconds and switch off the flame. Add 1/4 cup water, extra lime juice, sugar and a pinch of salt. 

          Mix everything well and pour on the steamed Dhoklas. Garnish with coconut and coriander leaves. Enjoy with some green chutney. 

                  Mix besan, sooji, yoghurt, salt, ginger paste, green chilies paste, lime juice, 
                  1 tbsp. oil, sugar & turmeric powder with enough water to form into a batter
                  of pouring consistency. Keep aside for 30 minutes.

                   Add eno fruit salt to it.

                  Mix well & pour into a greased steel container. Steam for 20 minutes on a 
                  medium flame. 

                   When cool, cut into desired shapes.

                  Heat remaining oil & temper with mustard seeds. Then add sesame seeds,
                  asafoetida, curry leaves & green chilies. Sauté few seconds & switch off 
                  flame. Add 1/4 cup water, extra lime juice, sugar & a pinch of salt. Mix well.

                   Pour on the steamed Dhoklas. Garnish with coconut & coriander leaves.

                                Enjoy with some green chutney. 

Minty Green Peas Soup

          This is a very healthy and a nutritious soup, loaded with proteins and fibre. It is also low in fat, thus a guilt free soup for you. The presence of mint gives a very nice refreshing flavour to this Green Peas soup. Enjoy this hearty soup with few bread sticks or croutons. This amazing comfort and soul satisfying soup can be a great start to any meal. So check out the step by step pictorial recipe to prepare it. 

• 1 cup green peas (I have used frozen peas)
• 1/4 cup oats, dry roasted
• 1 tbsp. olive oil / butter
• 1" cinnamon stick
• 1-2 bay leaves
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1-2 green chilies
• salt to taste
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1/4 tsp. pepper powder
• 3 cups water
• handful of cup mint leaves

          Heat oil and temper with the bay leaves and cinnamon. Then add the onion, garlic, ginger and green chilies. Sauté till translucent. 

          Add the peas and all the dry spices. Give it a stir. Then add the oats and mint leaves. Mix everything well.

          Add the water and pressure cook for 2 whistles. Adjust the water depending on the consistency required. 

          Cool and discard the bay leaves and cinnamon. Blend into a puree. Heat through and serve just as it is or with some soup sticks.

                      Heat oil & temper with bay leaves & cinnamon. Add onion, garlic, ginger
                      and green chilies. Sauté till translucent. 

                       Add the peas and all the dry spices. Give it a stir. 

                       Then add the oats and mint leaves. Mix everything well.

                       Add the water.

                      Pressure cook for 2 whistles. Cool & discard bay leaves & cinnamon. 
                      Blend into a puree.

                               Heat through & serve just as it is or with some soup sticks.

Pasta Vegetable Stew

            This yummy Kerala style hearty Pasta & Veggie Stew is a must try recipe. Very easy and healthy, it is a perfect meal to be enjoyed just as it is, with appam or idiyappam. It is in fact a one-pot wonder that can be relished as a light meal too. It is very light on the tummy and the creamy texture from the coconut milk gives it a rich and an aromatic flavour with a hint of sweetness. 

• 1 cup pasta, boiled al dente
• 1 cup mixed vegetables (carrot, beans, peas, potatoes, etc. ) cut lengthwise
• 2 & 1/2  cups thin coconut milk
• 1 cup thick coconut milk
• 2 tbsp. coconut oil
• 1" cinnamon stick
• 3-4 green cardamoms
• 4-5 cloves
• 1-2 star anise
• 1-2 bay leaves
• 1 onion, chopped
• 1 sprig curry leaves
• 1" ginger, chopped
• 2 fresh green chilies, slit
• salt to taste
• 1/4 tsp. pepper powder

          Heat oil in a pan and temper with the cinnamon, cardamoms, cloves, bay leaves and star anise. Add the ginger, onion and curry leaves. Sauté till the onion is translucent.

          Then add the veggies and green chilies. Give it a mix. Add the thin coconut milk, salt and pepper. Simmer on a low flame till everything is nicely cooked.

           Add the thick coconut milk and boiled pasta. Give it a stir and bring it to a boil. Switch off the flame. 

          Garnish with a pinch of pepper powder and serve just as it is, with appam or idiyappam.