Kande Pohe a staple breakfast dish from Maharashtra is made in many variations. Pohe are flattened/ beaten rice so this dish is extremely healthy and at the same time very light on your stomach. The reason for its popularity is mainly because of its simple flavours .. the fried onions add the sweetness, the peanuts give the crunch and protein, Lemon juice gives a dash of tanginess & the freshness of the coriander leaves make this dish taste divine. It gives your day a healthy yet filling start. Other variations are a combination of onions with potatoes, peas and even carrots. Some add paneer or tofu to make it more nutritious.
During breakfast a hot cup of tea and Kande Pohe is an absolutely perfect match, in fact this combination is followed as a ritual in India. Where most of us like to eat Pohe along with a sip of hot tea.
The origin of Kanda poha is from the state of Maharashtra, this is an extremely popular traditional dish and is regularly made in almost every kitchen in Mumbai, Kolhapur, Solapur, Pune and many other regions in India. In fact, it is even popular in South India, but their version of Poha is very different as they add in grated coconut which makes its absolutely different from what the Maharashtrians make. If you haven’t tried Kanda Poha yet, then you are surely missing something in life. You need not go to some lavish restaurant to try it, just get a pack of Poha and get cooking. As I said its simple to make and doesn’t need any special skill or set up.
Ingredients :
2 cups thick poha
1 cup finely chopped onion
4-5 green chillies chopped
2 tblsp peanuts
1 sprig curry leaves
1/2 lime juice
1 tsp sugar
salt to taste
3 tblsp oil
1/2 tsp mustard seeds
1 tsp urad dal
1/4 tsp asafoetida
1/2 tsp turmeric pd
handful of coriander leaves
Method :
1. Wash the poha couple of times with water ..then drain out all the water and keep aside.
2. Heat 3 tblsp oil in a kadai, add mustard seeds, urad dal, pinch of hing, curry leaves.
3. Add peanuts and saute ...now add the chopped onion, green chillies & saute till onion changes colour.
4. To the poha add turmeric pd., sugar and mix.
5. Add the poha to the onion mixture and mix well.
6. Keep the heat low to avoid the poha from sticking to the bottom of the kadai.
7. Squeeze in the lime juice.
8. Mix everything together & sprinkle the chopped coriander leaves and cook covered for 3-4 minutes. serve hot.
9. Serve garnished with sev and a hot cup of masala chai.
The origin of Kanda poha is from the state of Maharashtra, this is an extremely popular traditional dish and is regularly made in almost every kitchen in Mumbai, Kolhapur, Solapur, Pune and many other regions in India. In fact, it is even popular in South India, but their version of Poha is very different as they add in grated coconut which makes its absolutely different from what the Maharashtrians make. If you haven’t tried Kanda Poha yet, then you are surely missing something in life. You need not go to some lavish restaurant to try it, just get a pack of Poha and get cooking. As I said its simple to make and doesn’t need any special skill or set up.
Ingredients :
2 cups thick poha
1 cup finely chopped onion
4-5 green chillies chopped
2 tblsp peanuts
1 sprig curry leaves
1/2 lime juice
1 tsp sugar
salt to taste
3 tblsp oil
1/2 tsp mustard seeds
1 tsp urad dal
1/4 tsp asafoetida
1/2 tsp turmeric pd
handful of coriander leaves
Method :
1. Wash the poha couple of times with water ..then drain out all the water and keep aside.
2. Heat 3 tblsp oil in a kadai, add mustard seeds, urad dal, pinch of hing, curry leaves.
3. Add peanuts and saute ...now add the chopped onion, green chillies & saute till onion changes colour.
4. To the poha add turmeric pd., sugar and mix.
5. Add the poha to the onion mixture and mix well.
6. Keep the heat low to avoid the poha from sticking to the bottom of the kadai.
7. Squeeze in the lime juice.
8. Mix everything together & sprinkle the chopped coriander leaves and cook covered for 3-4 minutes. serve hot.
9. Serve garnished with sev and a hot cup of masala chai.
Comments
Post a Comment