Friday, 22 January 2010

Kanda poha

This dish is popular in several regions of India and is specially made during morning breakfast. In my house we will also eat this as light dinner or evening snack. This is also very popular serving for guest.

This recipe is typical Maharastrain style. I have eaten different version of poha / Pauva.

Medium (Rice flakes) Poha: 1 cup
Onion: 1/2
Potato: 1 small or 1/2 large
Curry leaves: 10-12
Peanuts: 10-12
Mustard seeds: 1 tea spoon
Cumin seeds: 1 tea spoon (optional)
Turmeric powder: 1-2 tea spoon
Salt to taste
Sugar pinch (optional)

For garnish:
Coconut grated
Coriander fine chopped
Lime juice

I have tried making poha several times before I succeeded. It is very much important to get the soaking of poha right. If it is not soaked enough poha will taste uncooked and if it is soaked too much poha will become lumpy.

It is also important to get the amount of salt and turmeric right. If turmeric is less poha will look pale and if its too much poha will not taste good. Same with salt.

If you are cooking for 1st time and your poha does not taste good please don't give up. I had to try for 2-3 times before I became expert in kanda poha recipe.

Take 1 cup poha in a sieve.
Slowly add water or run it under the tap and gently mix water in the poha. Let water each and every poha.
It may take upto 5-10 minutes for poha to absorb water and become soft from crispy. So taste one flake and if its still crispy add little bit of water and keep aside for few minutes. Poha should have got soft but not too lumpy.
I have seen lot of people add salt and turmeric at this stage into poha. I add while cooking in the pan.

In the mean time peel onion. Fine chop it. Wash green chili, curry leaves, potato.
Cut green chili in to 4-5cm pieces. Cut potato into small cubes. Boil potato pieces in salt water to reduce the amount of oil and cooking time. Clean and wash coriander and fine chop it. Grate coconut and keep aside for garnish. Cut lemon into small piece for serving.
Take pan and add 1-2 tea spoon of oil. You can take 1 table spoon of oil if you don't have any calorie restriction.
Add mustard seeds and let it splutter in hot oil. Add green chilies, curry leaves and peanuts and cook for 1-2 minutes until peanuts are nicely cooked in oil.
Add onions and cook until onions are light brown.
Add potato pieces and keep stirring. Add salt to taste and turmeric once potato starts to cook. Mix well.
Add few drops of water if you are using less oil to let steam cook potato. Reduce the flame and get ready to add poha.

Use your hand for this. Take poha as much as you can take in your hand rub it to break any lumps and add it to the pan. Be gentle as we don't want to break poha flakes.

Do it for rest of the poha and add it to the pan. Mix well. Add grated coconut and add few drops of water to let turmeric color come on to poha. Do not add too much water. Just few drops here and there.
Add pinch of sugar if you wish and mix well.

Garnish with lime juice and coriander. Keep a small lemon piece on the plate and serve.

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