Dadpe Pohe - Favorite Maharashtrian Evening Faral


Dadpe Pohe - Recipe by Aaji and Aai made for evening khau/faral/tiffin

Quantity : 2 people


Ingredients:

Thin Poha (Nylon or super thing variety of Swad brand) - 6/7 full hand fists
1 onion - medium size
1 tomato - medium size
3 small green chillies
Peanuts - small hand fist
Peanut oil - required for tadka
Mustard seeds - to temper
Hing - to temper
Haldi - to temper
Sugar - one small pinch for taste
Salt - as per taste
Lemon - half to squeeze
Fresh grated coconut - to garnish (optional)


Procedure:

1. Take a kadai or a skillet and start dry roasting the thin poha . Ensure the poha is not burnt , but becomes crunchy enough
2. In the meanwhile , finely cut onion , tomato and green chillies .
3. Take a steel vessel and put the cut onion , tomatoes in this .
4. Once the poha turns crunchy and is roasted well , remove from gas and add it to the onion , tomato mixture .
5. Now in the same kadai/skillet , heat peanut oil for tadka .
6. While the oil is getting hot , mix well pohe + onion + tomato using your hand . Also add salt , sugar and squeeze lemon juice at this time . This will ensure that all the flavours get absorbed nicely and pohe also soak well in the mixture .
7. Now in the hot oil , add all items to temper - mustard seeds , hing , haldi , green chillies , peanuts and stir well .
8 . Put this hot tadka into the pohe mixture
9 . Now is the main part of mixing everything together . Do this as soon as possible before the tadka cools down . Also use your hand preferably to mix evenly .
10 . Lastly adjust any salt if required and garnish with fresh coconut .

Relish dadpe pohe with Garam Chai :)

Comments

Post a Comment

Popular posts from this blog

Keerai Molagootal - Palakkad style and Husband's favorite !

Keerai Molagootal - comfort dish which can be relished for lunch time with some steamed rice Quantity - 2 people lunch Ingredients: Spinach - 1 bag of spinach leaves Toor dal - 1 cup Fresh grated coconut - 1/2 cup Whole red chillies - 4/5 for grinding Cumin seeds/Jeera - 1 tsp Mustard seeds - to temper Hing - to temper Haldi - to temper Whole red chillies - 1/2 to temper Salt - as per taste Water - to cook Peanut oil - to temper Appliance needed: Preeti Mixer Procedure: 1. Cook toor dal with enough water and pinch of haldi in a pressure cooker. Mash it nicely once it is cooked . 2. In a large vessel , take all the spinach leaves , add 1/2 cup of water and close the vessel with lid to blanch the spinach . This might take 2/3 mins . Then reduce the flame to sim for 5 mins . 3. Now after the spinach is blanched properly and cooled , blend it in a mixer to a smooth paste . Some people like to keep it a bit chunky - you can do any ways which you like. 4. Remove t...
Read more

Kelyachi Shikran - quickest sweet recipe !

Kelyachi Shikran - comfort food or alternative when you feel like having a simple yet complete meal . Quantity - 2 cups of shikran Ingredients - Ripe Banana - 3 medium size  Milk - 1 cup  Sugar - 1 tsp Cardamom powder - a pinch  Procedure - 1. Warm milk slightly if it is directly taken out of the fridge. It should not be too hot . Room temperature is preferred . 2. Peel and mash banana with you hands and add it to the warm milk . Other option is chop banana into cubes or slices and add to milk 3. Add sugar and cardamom powder and mix everything well . Serve with hot phulkas or just eat as a mid meal/evening snacks :)
Read more

Crispy Kanda Bhaji - perfect to enjoy with the onset of Fall !

 Khekda Kanda bhaji - are crispy pakoras of onion and not of khekda or crab as the name suggests . They are simple called khekda bhaji because of their appearance .  Quantity - makes 10 crispy bhajis Ingredients: Onion = half of big or 1 medium size Besan - 3 tbsp Coriander powder - 1 tsp Jeera powder - 1 tsp Red chilli powder - 2 tsp or as per spice Haldi - one pinch Salt - as per taste Ajwain - 1/2 tsp (optional) Peanut oil - for frying Hot oil - 2 tbsp as mohan  Procedure- 1. Cut onion vertically into thin slices and separate out every slice . Take these into a big bowl. 2. Next add all the dry spices and besan and mix well . Also add salt and keep it aside 3. In meanwhile keep oil for frying in a kadai . When it becomes hot , remove 2 tbsp of oil and add it to the onion mixture . Mix well with onions and spices . By now , onion must have left some water due to salt and so the mixture becomes slightly wet . Do not add any water to the mixture . This will not make the b...
Read more