Difference between revisions of "Pohe"
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| − | + | | [[Vegan cuisine|Vegan cuisine]] | |
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| − | '''Pohe''' is a very popular breakfast dish in the [[ | + | '''Pohe''' is a very popular breakfast dish in the [[Cuisine of India|Indian]] states of Maharashtra, Gujarat and Madhya Pradesh. |
==Ingredients== | ==Ingredients== | ||
| − | * 200g thick pohe (flattened [[ | + | * 200g thick pohe (flattened [[Rice|rice]]) |
| − | * ½ medium size [[ | + | * ½ medium size [[Onion|onion]] |
| − | * ¼ tsp [[ | + | * ¼ tsp [[Turmeric|haldi]] (turmeric powder) |
| − | * 1 tsp [[ | + | * 1 tsp [[Cumin|jeera]] (cumin seeds) |
| − | * 1 tsp [[ | + | * 1 tsp [[Mustard|rai]] (mustard seeds) |
| − | * 1 sprig [[ | + | * 1 sprig [[Curry Leaf|kadi patta]] (curry leaves) |
| − | * 2 green [[ | + | * 2 green [[Chili Pepper|chilies]] |
| − | * 2 tbsp [[ | + | * 2 tbsp [[Oil|oil]] |
| − | * 2 twigs of [[ | + | * 2 twigs of [[Cilantro|cilantro]] (Coriander) |
| − | * [[ | + | * [[Salt|salt]] to taste |
==Procedure== | ==Procedure== | ||
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{{Wikipedia|Pohe (rice)}} | {{Wikipedia|Pohe (rice)}} | ||
| − | [[Category:Curry | + | [[Category:Curry Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegan | + | [[Category:Vegan Recipes|{{PAGENAME}}]] |
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
| − | [[Category:Rice | + | |
| + | [[Category:Rice Recipes|{{PAGENAME}}]] | ||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 16:43, 9 May 2012
| Vegan cuisine
| Pohe | |
|---|---|
| Category: | Vegetarian recipes |
| Servings: | 1 to 2 |
| Time: | 15 minutes |
| Difficulty: |  |
Pohe is a very popular breakfast dish in the Indian states of Maharashtra, Gujarat and Madhya Pradesh.
Ingredients
- 200g thick pohe (flattened rice)
- ½ medium size onion
- ¼ tsp haldi (turmeric powder)
- 1 tsp jeera (cumin seeds)
- 1 tsp rai (mustard seeds)
- 1 sprig kadi patta (curry leaves)
- 2 green chilies
- 2 tbsp oil
- 2 twigs of cilantro (Coriander)
- salt to taste
Procedure
- Moisten the pohe with cold water by putting in a bowl and holding under a slow running tap. Mix the pohe by hand. Drain excess water and keep aside (take care not to soak too long or the pohe would turn pasty)
- Chop the onions and chilies finely
- Heat the oil in a fry pan till medium hot
- Add the cumin seeds and let them crackle for a few seconds
- Add the turmeric powder and asafoetida and fry for a few seconds (take care not to burn the turmeric)
- Add the curry leaves and green chillies and fry for a few seconds
- Add the chopped onion and lower the heat
- Cover and cook for 2 minutes. The onions should turn soft but not brown
- The pohe that was kept aside should have absorbed the excess moisture by now
- Mix the pohe by hand so that the flakes do not stick together and add to the fry pan
- Add salt to taste and Stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly on the pohe
- Cover and cook for 5 min on low heat. Do not uncover in this time. The pohe must cook in the steam.
- Stir and cook for another 1 minute uncovered
- Serve in a bowl garnished with chopped coriander leaves
Some additions:
- When adding onions, you may also add fresh green peas and or peanuts (If adding peanuts take care to fry them well with the onions)
- For garnishing sprinkle some grated coconut or dry coconut along with coriander. For colourful garnish try adding small amount of grated carrot and or beet (Take care not to add carrot/beet much as they may spill the taste of pohe)
