Today is ‘World Poha Day’. Poha which is the favorite breakfast of us Indians and it can be eaten at any time in the day. Poha is a good source of carbohydrates, iron and fiber, which makes it lighter and easier to digest. Poha is an important source of iron for vegetarian people that help prevent anemia. It is ready in a few minutes and you can make it in many ways as per your choice.
Poha is made from rice. Basmati or other coarse rash rice is selected and soaked by cleaning it thoroughly. Then soaked rice is boiled lightly. After this, filter the rice and remove the extra water and dry it. This rice is not allowed to dry completely, but a little moisture is maintained in them and then it is put into a flatting machine and flattened and given a pohe. This process converts rice grains into thin, light flakes. Poha is made and eaten in different parts of India. Today we have brought some different recipes of Pohe for you.
Material (for 2 people)
Fat Poha: 2 cups
Onion: 1 (finely chopped)
Tomatoes: 1 (Finely chopped)
Green Chilli: 1-2 (chopped)
Cumin: 1 tsp
Fennel: 1 tsp
Turmeric Powder: 1/2 tsp
Red chili powder: 1/2 tsp
Garam Masala: 1/2 tsp
Salt: as per taste
Oil: 2 tablespoons
Lemon juice: 1 tablespoon
Jiravan: to enhance taste
Pomegranate grains: for garnish
Namkeen/Ratlami Save: For Garnish
Method
Wash the poha with water and let it soft for 10 minutes.
Heat oil in the pan. Add cumin and fennel. Add green chilies when you are clicked.
Add onion and fry till it becomes golden, then add tomatoes and cook until it becomes soft.
Add turmeric, red chili powder, garam masala and salt. Mix well.
Add soft poha and mix slowly and cook for 3-4 minutes.
Add lemon juice, sprinkle jiravan and garnish with pomegranate seeds, Ratlami sev.
Serve hot.
Material (for 2 people)
Medium Poha: 2 Cups
Onion: 1 medium (finely chopped)
Peanut: 2 tablespoons (roasted)
Green Chilli: 1-2 (Finely chopped)
Rai: 1 tsp
Cumin: 1/2 tsp
Curry Leaf: 8-10
Turmeric Powder: 1/2 tsp
Salt: as per taste
Chinese: 1/2 tsp (optional)
Lemon juice: 1 tablespoon
Oil: 2 tablespoons
Green Coriander: For Garnish
Namkeen/Save: For Garnish (optional)
Method
Put the poha in a sieve and wash it with cold water. Remove extra water and keep it for 5-10 minutes.
Heat oil in a pan. Add mustard and cumin seeds. Add curry leaves and green chillies when the mustard seeds.
Add finely chopped onion and fry until it becomes golden.
Add turmeric powder, salt and sugar (optional). Mix well.
Add soft poha and roasted peanuts. Gently cook for 2-3 minutes and cook for 2-3 minutes.
Add lemon juice and garnish with green coriander and salty.
Serve with hot tea.
Material (for 2 people)
Medium Poha: 2 Cups
Mixed vegetables (carrots, peas, capsicum): 1 cup (finely chopped)
Onion: 1 (finely chopped)
Green Chilli: 1-2 (chopped)
Rai: 1 tsp
Turmeric Powder: 1/2 tsp
Salt: as per taste
Oil: 2 tablespoons
Lemon juice: 1 tablespoon
Green Coriander: For Garnish
Method
Wash the pohe and let it soft for 5-10 minutes.
Heat oil in the pan. Add mustard seeds and let it crackle.
Add green chili and onion and fry until it becomes golden.
Add mixed vegetables and cook for 4-5 minutes.
Add turmeric powder and salt. Mix well.
Add soft poha and mix slowly and cook for 3 minutes.
Add lemon juice and garnish with green coriander. Serve hot.
Material
Poha: 1 cup
Thick yogurt: 1 cup
Rock salt, roasted cumin, pepper
Finely chopped green vegetables (cucumber, carrot, green coriander)
Method
Soak the pohe and take it down.
Mix salt-jeera-chilli in yogurt.
Add curd and vegetables to the pohe.
Serve cold.
Material
Wet Poha: 1 Cup
Boiled Potatoes: 2
Finely chopped vegetables: carrots, peas, capsicum, spinach
Salt, chili and garam masala
Bread serbes
To fry oil
Method
Mix all the ingredients and make tikki.
Now wrap them in bread crumbs and fry the shallow.
Serve with green chutney or sauce.
