Monday, November 29, 2010

Poha (Vegetable Puffed Rice )

Poha (made from puffed rice) is the North Indian equivalent to our Avul Upma in the south. However, Poha is much more interesting and has a appealing twist to it. I was introduced to this recipe by my daughter. She visited Indore a few years back to visit her in-laws family, and was introduced to this dainty dish as a breakfast item along with hot jalebis from a neighbouring sweetshop. In the winter season, this spicy dish is amazingly delicious, and super quick to prepare for a unexpected guest, or just as a breakfast or snack dish. The chief ingredients for poha are puffed rice, potatos, green peas and  onion, with finely chopped onion, sugar,a twist of lime and fine sev for topping.  It was really chilly this morning, and I made this fine dish to compensate for the overcast skies.

Ingredients :
2 cups                   Puffed rice
2 nos                     Potato(medium size)
1 cup                     Green peas
2 nos                     Onion(big), finely  chopped
¼ cup                    Carrot(cut into small bits)
10                           Green chillies(medium size)
10 tsp                    oil
1 cup                     Coriander leaves-chopped
2-3 cups               Fine sev
½ tsp                     Turmeric powder
3 tsp                      Dhania powder
½ tsp                     Armchur
½ tsp                     Gharam masala
1 tsp                      Cumin seed powder
1 ½ tsp                  Salt
·         Cut the potato into tiny bits, microwave for 4 minutes with green peas.
·         Wash the puffed rice and drain
·         Heat oil (10tsp) in a wide mouthed pan, put green chilli bits, sauté for 5 seconds, add dhania, armchur, gharam masala, cumin seed powder and turmeric powder and stir well. Now add the chopped onion  and sauté again for 5 minutes. When it turns light brown, add the cooked potato-pea mix, salt and mix well. Cover with a lid and cook for five minutes.
·         For each serving fill the bowl with the cooked poha, top it with fine sev and garnish with finely chopped coriander leaves, and finely chopped green chillies (if you like it spicy). You could also squeeze a small rind of lemon, and add a sprinkle of sugar for variation

All recipes are on Petitchef

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