Friday, November 29, 2013

Healthy Breakfast Recipe : Kanda Pohe | Batata Poha | Phanna Phovu | Seasoned Beaten Rice

Beaten Rice is called as Poha in Marathi. Kanda Poha or Batata Poha is a very famous Maharashrian breakfast dish. In Konkani, this dish is called as Phanna Phovu. Here is the recipe.

Preparation Time: 20 minutes

Servings: 4

  • 2 cups Beaten/Flattened Rice Flakes/Poha/Avalakki, of medium thickness.
  • 1 large Potato, scrubbed and cut into thin cubs.
  • 1 large Onion cut lengthwise.
  • A pinch of Turmeric powder
  • 1 table spoon oil/ghee
  • Small piece of finely chopped ginger
  • 1 strand Curry leaves
  • 2 medium size finely chopped Green chilli
  • ½ table spoon Mustard seeds
  • ½ table spoon Urad daal
  • 2 strands finely chopped Coriander leaves
  • ¼ cup grated Coconut (Optional)
  • 1 table spoon  Sugar
  • Salt as per taste
  • Little Lemon juice for taste (Optional)

  • Soak poha in water and squeeze out the water. Add little salt and turmeric powder, mix well. Keep it aside for 10 minutes, so that poha becomes soft.
  • Heat very little oil in a kadai. Add potatoes, fry till it becomes slightly brownish. Keep it aside.
  • In the kadai, heat fresh oil, add mustard seeds and urad daal.
  • When it starts spluttering add curry leaves and green chilli.
  • Now add Onion and fry till it turns slightly brownish.
  • Add fried potatoes, mix well.
  • Now add soaked poha, salt as per taste and sugar. Mix well.
  • Finally add grated coconut(optional) and coriander leaves and mix it.
  • Now get the kadai off the flame and keep it covered for 10 minutes. Add little lemon juice for the taste and mix well.

  • Serve hot.

 PS: We can as well use green peas to this dish. After frying onion we can add green peas, sprinkle little water and let it cook for 4 to 5 minutes. Then add soaked poha.

Wednesday, November 13, 2013

Quick Rice Dishes : Methi Pulao | Methi Rice | Fenugreek Rice Recipe

Methi is a very popular green herb which is also commonly known as fenugreek leaves in English, menthe soppu in Kannada, menthe akulu in Telugu. The leaves have a strong flavor and slightly bitter taste. They are used in making a lot of dishes in India. Fenugreek leaves add a lot of nutrition and is rich source of protein, iron, calcium, vitamins and potassium. Here is a quick recipe of Methi Rice.

Servings: 4

  • 1 cup Basmathi rice
  • 1 table spoon Fennel seeds
  • 2 medium size finely chopped Onion
  • 2 medium size finely chopped Tomato
  • 1 cup finely chopped Methi leaves
  • 1/3 rd peeled Green peas
  • 1 inch long piece finely grated Ginger
  • 7 to 8 finely chopped Garlic pods (optional)
  • 2 medium size finely chopped green chillies
  • Salt as per taste
  • ¾  table spoon Jeera powder
  •  ¾ table spoon Garam Masala powder
  • 1 table spoon Oil

  • Soak rice for 20 minutes. Drain the water completely and keep it aside.
  • Break off the Methi leaves, wash them twice with clean water, chop them finely and keep it aside.
  • Heat oil in a thick bottomed kadai.
  • Fry fennel seeds, finely chopped green chillies, ginger, garlic (optional) and finely chopped onion till the onion turns light brown.
  • Now add finely chopped tomato and green peas. Fry for 2 minutes.
  • Now add jeera poder and garam masala powder and fry for a while.
  • Add rice to it and sauté for a minute.
  • Now add chopped Methi leaves and fry for another 2-3 minutes.
  • Add 2 cup water and salt. Close the lid and let the rice cook.

  • Tasty Methi Pulao is ready. 

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