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.

Poha Pulao (Flattened Rice Pilaf)

     

       
                  

          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 some 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.

• 1 cup poha, washed well and drained
• 1 onion, chopped
• 1 potato, cut into small cubes
• 1/2 cup frozen peas
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 2 tbsp. oil
• 2 bay leaves
• 1/2 tsp. cumin seeds
• pinch of asafoetida (hing)
• few curry leaves
• 2 tbsp. roasted peanuts
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tbsp. lime juice
• coriander leaves to garnish

          Heat 1 tbsp. oil in  a pan and sauté the cubed potatoes till light brown. Keep aside. Add the remaining oil and temper with cumin seeds and bay leaves. 

          After it stops spluttering, add the ginger and asafoetida and sauté for a few seconds.

          Then add the onion, curry leaves and green chilies and fry till translucent. Add the peas and turmeric powder and sauté for a few seconds.

          Now add the poha, salt, fried potatoes, garam masala powder and peanuts and continue to fry for 2-3 minutes on low flame. 

          When done, add the lime juice. Mix well and serve, garnished with coriander leaves.

Poha and Chana Dal Salad (Beaten Rice & Bengal Gram Lentil Salad)

          Poha is generally not used in the making of a salad. But I decided to try out and it turned out simply delicious. Brown poha is a healthy substitute, so I went for it. You can go ahead and include boiled green peas, corn, grated carrots, boiled potatoes / sweet potatoes and even boiled rajma (kidney beans) to make it more colorful and nutritious. Have it along with some clear soup for a healthy and light meal.
          

• 1/2 cup brown poha (beaten flat rice), washed and drained
• 1/2 cup chana dal (Bengal gram), soaked overnight
• 1/4 cup capsicum (any color), sliced
• 1/2 onion, sliced
• 1-2 green chili, thinly sliced (opt)
• salt and pepper to taste
• 1 tsp. olive oil
• 1 tsp. lemon juice or to taste
• 1 tbsp. coriander leaves, chopped

          Boil the chana dal for 1 whistle. Drain and mix along with all the other ingredients and serve, garnished with coriander leaves.