Kanda Poha

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They talk about the circle of life where everything begins and ends at the same point. Well, you are witnessing the circle of blogging now.

The long story behind it is that we moved to US in July 2014 (I am not telling you the shorter version) and my blog took a hit as a result. I didn’t feel up to blogging and left it like that for many months.

One reason could be that in Chennai, I had everything set up for my blogging. A table by a sunny window, lots of wonderful wooden backdrops, a good collection of props and a proper storage for them all. And here, I was struggling with low light conditions, hardly any props and a huge lack of interest and imagination.

And I was too occupied with other things to try harder.

Jan 2015 looked like a  good time to ‘shake it up’ and get back. I signed up for BM and was all set for both the themes. This was one of the posts meant for that. But as it happens many times, life intervened and blogging took a backseat again. And now, a year later, the post is finally making out of the drafts.

So what began in January is ending in January finally. Just a year of waiting, but take a good look at the pictures. They haven’t aged a day, have they ;-)?

Last year, this was meant for Nashta theme, this year it is under Regional recipes – Maharashtra. Stay tuned for two more recipes from the same region this week.

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Pictorial: The recipe serves 2-3 people. 

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Wash 2 cups of poha and drain it. Set aside.

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Heat one tablespoon oil in a pan and add one teaspoon of mustard seeds, one dried red chili and a handful of curry leaves.

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Once the mustard seeds splutter, add one tablespoon of chopped cashew nuts or ground nuts.

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Add one medium chopped onions once the cashews turn slightly brown.

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Saute the onions until pink. Add salt and 1/4 teaspoon turmeric powder, mix well.

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Add 1/2 cup thawed frozen peas. If you are using fresh peas, cook it separately before adding it.

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The drained rice flakes (poha/aval) goes in now.  Turn off the heat.

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Chop one tablespoon of cleaned coriander leaves, this goes into the dish along with juice from half a lemon. Mix well and garnish with 1 tablespoon of grated coconut (optional). This doesn’t need a side dish to go with.

Serves :  2-3

Ingredients:

  • 2 cups flattened rice flakes (poha or aval)
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 dried red chili
  • 5-8 curry leaves
  • 1 tablespoon peanuts or chopped cashew nuts
  • 1 medium onion, chopped
  • salt
  • 1/4 teaspoon turmeric powder
  • 1/2 cup thawed frozen peas (optional)
  • 1 tablespoon coriander leaves, chopped
  • juice of half a lemon
  • 1 tablespoon coconut grated (optional)

Method:

  1. Wash 2 cups of poha and drain it. Set aside.
  2. Heat one tablespoon oil in a pan and add one teaspoon of mustard seeds, one dried red chili and a handful of curry leaves.
  3. Once the mustard seeds splutter, add one tablespoon of chopped cashew nuts or ground nuts.
  4. Add one medium chopped onions once the cashews turn slightly brown.
  5. Saute the onions until pink. Add salt and 1/4 teaspoon turmeric powder, mix well.
  6. Add 1/2 cup thawed frozen peas. If you are using fresh peas, cook it separately before adding it.
  7. The drained rice flakes (poha/aval) goes in now.  Turn off the heat.
  8. Chop one tablespoon of cleaned coriander leaves, this goes into the dish along with juice from half a lemon. Mix well and garnish with 1 tablespoon of grated coconut (optional). This doesn’t need a side dish to go with.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60 

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