Kanda POHA

Ingredients for Kanda Poha Recipe

• Pressed rice (poha) thick variety 400 grams

• Onions chopped 3 medium

• Salt to taste

• Sugar 1/2 teaspoon

• Oil 5 tablespoons

• Mustard seeds 1 teaspoon

• Asafoetida a pinch

• Curry leaves 6-7

• Green chillies chopped 6-7

• Turmeric powder 1/2 teaspoon

• Potato boiled 1 inch pieces 1 medium

• Lemon juice 1 teaspoon

• Fresh coriander leaves chopped 2 tablespoons 

Method

Step 1

Wash the poha in a colander. Poha should be moist but not mashed. Add salt and sugar and mix lightly.

Step 2

Heat oil in a non-stick pan. Add mustard seeds and when they splutter add asafoetida and curry leaves. Sauté for half a minute and add onions and continue to sauté.

Step 3

Add green chillies and mix. Add turmeric powder and mix. Sauté for two minutes and add potato and poha.

Step 4

Mix and cook till poha is heated through. Add lemon juice and mix lightly. Garnish with coriander leaves and serve hot.

Nutrition Info

Calories : 2373  Kcal

Carbohydrates : 375.4  gm

Protein : 33.3  gm

Fat : 82.3  gm

Other : Fiber- 10.9gm..

13-12-2017

WE PREPARED ON 19-05-2018

POHA Cutlet

POHA   CUTLET

1 cup Flat rice

3 boiled potatoes

Oil to fry ( 2-3 tbsp)

1 tsp Cumin seeds

1 tsp Mustard seeds

½ Chopped onion

3 Chopped green chillies

½ tsp Red chilli powder

½ tsp Turmeric powder

Salt to taste

½ Lemon juice

2 tbsp Chopped coriander

2 tbsp Chopped cashew nut

METHOD

Wash the Poha well.

                      Now, chop an onion, green chillies , coriander and cashewnuts.

Grate three boiled potatoes in a bowl.

Heat oil in a pan for frying.

Add mustard seeds

when il is hot , add chopped onions and sauté .

Add green chillies, red chilli powder , turmeric powder and salt to taste.

Pour this mixture into the bowl with potatoes.

Add flat rice and lemon juice.

Add chopped cashewnut, chaat masala and mix well.

Make cutlets out of it and shallow fry on a frying pan with heated oil on it.

Cook from both sides till it turns golden brown.

Serve hot .

Rajappa

15-7-2014

ALOO KANDHA POHA

Ingredients

• 1 cup thick poha / beaten rice / flattened rice / aval / avalakki
• water for soaking
• ½ tsp sugar
• salt to taste
• 3 tsp oil
• 1 tsp mustard seeds / rai
• ½ tsp cumin seeds / jeera
• pinch of hing / asafoetida
• few curry leaves / kadi patta
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• ½ tsp turmeric / haldi
• 1 inch ginger, finely chopped
• 1 small potato, finely chopped
• 2 tbsp roasted peanuts
• 1 tbsp coriander leaves, finely chopped
• 1 tbsp lemon juice

Instructions ( 1 cup =255 ml)

1. firstly, in a large bowl soak poha till they turn soft and easy to break.
2. drain off the water from poha.
3. also add in salt and sugar.
4. mix gently and keep aside.
5. now in a large kadai, heat oil for tempering.
6. further add mustard seeds, cumin seeds, hing and curry leaves.
7. allow to splutter.
8. further saute onions till they change colour.
9. also saute chilli and ginger till the raw smell disappears.
10. additionally, add potato, salt and turmeric. saute for a minute.
11. cover for 5 minutes and allow to cook potatoes on low flame.
12. furthermore, add in soaked poha and roasted peanuts.
13. mix gently. cover and simmer for 2 minutes.
14. switch off the stove. add coriander leaves and lemon juice.
15. finally, serve aloo kandha poha hot along with masala chai.

Rajappa

07-01-2014

12-15 PM