Kande Pohe - classic Maharashtrian breakfast



Classic Maharashtrian Breakfast recipe :

Quantity : For 2 people

Ingredients :
Thick Poha (Swad variety) - 5/6 full hand fists
Half medium size onion - finely chopped
2/3 small thai green chillies (can increase if you want more spicy)
Peanuts with skin - small fistful
Coriander - finely chopped for garnish
Fresh coconut - little for garnish and enhance the dish
Lemon - half to squeeze
Hing - to temper
Mustard seeds - to temper
Haldi - to temper
Curry leaves - one strand to temper
Peanut oil - for cooking
Salt - to taste

Appliance Needed
Colander to soak Poha


Procedure:

1. Heat a kadai and add peanut oil as required to heat
2. Once the oil is hot , start tempering . First goes mustard seeds , hing , turmeric , peanuts , curry leaves and green chillies finely chopped
3. Ensure everything is properly fried and take care that the tadka is not burned .
4. In couple of minutes , after the tadka is well done and the peanuts are roasted nicely , add the  finely chopped onions and fry for a minute to mix well
5. Now add salt per taste and close the kadai with a lid - flame should be medium to avoid excessive burning
6. At this time , take the poha , wash it well with cold water . Wash nicely to remove any dirt or any excess white residue in poha . Let it soak well in the colander . Remember , do not keep the poha soaking in water - this will make it too soggy and will result in lumpy poha while cooking
7 . In this time , the onion must have cooked nicely . So give it a nice stir and add the soaked poha .
8 . Mix it very carefully , so that the poha does not become lumpy or break .
9 . Add more salt if required and close the lid for 2/3 minutes . This allows all the flavor to seep into the Poha and cook well
10 . Remove the lid , squeeze the lemon juice , mix well again . Now is the time to garnish with coriander and fresh coconut .

Serve Hot ! Can also add some spicy sev or nylon sev to give some more crunch :)

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