Kanda poha is a traditional Maharashtrian dish that is often prepared for breakfast and as a tea time snack. It is also popular as a dish presented to the prospective in-laws when meeting for the first time to discuss a marriage. You can try out this quick and easy kanda poha recipe to savor the delicious snack that can be prepared in a matter of 30 minutes.
Components you will Need
Main Ingredients -One and a half tea cup of white poha or flat rice, one diced onion, two tablespoons of oil.
Condiments – A quarter teaspoon of Haldi powder, one tablespoon of sugar and a smattering of salt.
Garnish- Half a handful of roasted peanuts, one teaspoon of mustard seeds, a few Kadipatta leaves, two finely diced green chillies, a sprig of coriander and a fresh lemon.
The Cooking Method :
1. Rinse the flat rice thoroughly and mix it together to ensure that all the rice is softened.
2. You must coat all of the grains with Haldi and sugar for evenly distributed flavor.
3. Next, heat up the oil separately in a skillet and mildly fry the mustard seeds till they pop.
4. Add in the chopped onion, kadipatta and chilles that you must sauté until the onions are golden brown.
5. Toss in the roasted peanuts and mix well before you lower the flame.
6. Lastly, add poha to the mixture and steam the saucepan by putting on the lid. Let the poha simmer on a low flame with occasional stirring for four to five minutes before you turn off the gas.
7. Let the saucepan rest with the lid on for a few minutes after turning off the gas, so that the poha will cook in its own heat.
8. You can then take off the lid, garnish the dish with a squeeze of lemon and a scattering of coriander to enhance its taste.
Feel free to experiment by substituting the onion with potato for a change and add grated coconut as a new garnish. You can serve the dish fresh and hot with a piping cup of ginger tea as a wonderful snack for most evenings.
Components you will Need
Main Ingredients -One and a half tea cup of white poha or flat rice, one diced onion, two tablespoons of oil.
Condiments – A quarter teaspoon of Haldi powder, one tablespoon of sugar and a smattering of salt.
Garnish- Half a handful of roasted peanuts, one teaspoon of mustard seeds, a few Kadipatta leaves, two finely diced green chillies, a sprig of coriander and a fresh lemon.
The Cooking Method :
1. Rinse the flat rice thoroughly and mix it together to ensure that all the rice is softened.
2. You must coat all of the grains with Haldi and sugar for evenly distributed flavor.
3. Next, heat up the oil separately in a skillet and mildly fry the mustard seeds till they pop.
4. Add in the chopped onion, kadipatta and chilles that you must sauté until the onions are golden brown.
5. Toss in the roasted peanuts and mix well before you lower the flame.
6. Lastly, add poha to the mixture and steam the saucepan by putting on the lid. Let the poha simmer on a low flame with occasional stirring for four to five minutes before you turn off the gas.
7. Let the saucepan rest with the lid on for a few minutes after turning off the gas, so that the poha will cook in its own heat.
8. You can then take off the lid, garnish the dish with a squeeze of lemon and a scattering of coriander to enhance its taste.
Feel free to experiment by substituting the onion with potato for a change and add grated coconut as a new garnish. You can serve the dish fresh and hot with a piping cup of ginger tea as a wonderful snack for most evenings.
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