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Friday, December 9, 2011

Organic Beaten Rice Flakes (Indori Poha) Saatvik/Jain Breakfast/Snack

Indian Vegetarian Breakfast Special
Organic Beaten Rice Flakes (Indori Poha)
Try this Saatvik/Jain Version of the Classic Indori Poha!
Serves 2

Ingredients:
Organic Beaten Rice Flakes (Thick Poha) - 3 Cups 
Green Chillies (Hari Mirch)- 3-4, Finely Chopped
Potatoes (Aloo)- 2 Medium, Finely Chopped (optional if making it according to Strict Jain Standards)
Carrot (Gajar)- 3 Tbsp. Finely Chopped
Green Peas (Matar)- 2 Tbsp.
French/Green Beans- 2 Tbsp. Finely Chopped

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Organic Fennel Seeds (Saunf)- 1Tsp.
 
 Organic Mustard Seeds (Rai)- 1 Tsp.
Salt (Namak)- To Taste
Organic Turmeric Powder (Haldi)- 1/4 Tsp.


Sugar (Cheeni)- 1/2 Tsp.
Ratlami Sev- To Garnish
Chopped Coriander (Dhaniya)- To Garnish
Pomegranate Seeds (Anar Dana)- To Garnish
Lemon Juice (Nimbu ka Ras)- To Taste
Jeeravan Powder

Method:
Wash the Poha in a strainer 2 times till the water comes out clean
Sprinkle some Salt, Turmeric, Sugar and little oil while mixing the Poha
Keep it aside for about 8-10 Minutes
Heat Oil in a Wide Non Stick Pan
Add Peanuts, Mustard Seeds, Cover & Saute till the Seeds start to Splutter
Add Fennel Seeds, Green Chilies & Sauté
Add the Poha, sprinkle Salt, Sugar & Mix thoroughly
Sprinkle some more Water, mix and cover it for 5-10 minutes to let it cook in its own steam
Serve Hot garnished with Coriander, Sev and Pomegranate sprinkled with Jeeravan Powder & Strong Indian Tea (Kadak Chai)!


For Kadak Chai:
Wagh Bakri Tea- 
Water-
Milk-
Sugar-



TIPS:
If needed, feel free to decrease/increase the Poha quantity (according to personal preference) 
Be very careful while washing the Thin Poha as it becomes mushy easily. Try to change the water and wash Poha till water comes out clean and keep the Poha dry.

The majority of recipes in Andhra, Tamilnadu and North India are prepared from 2 types of Poha:
Thick Poha- Used for Chivda and they puff when deep fried
Semi Thick Poha- Used for Kanda/Batata/Indori Poha
The other 2 varieties like Medium Poha and Paper Poha are easily available & more often used in Western Indian cuisine.
Poha is a simple to prepare, high calorie yet nutritious, low fat and low calorie breakfast, snack or brunch enjoyed by people of all age groups!

During our stay in Vadodara, some of the best Poha (with Chai) was always from the Tea Shops (Chai-Poha Stall)
 
For a fasting/festival day meal, my Mom prefers to have a light meal like Upma, Poha, Dosa, ideally without Onion Garlic. Ideally this recipe can be made by using pure ghee to enhance the flavours (and provide instant energy to a person who has been working out/fasting all day!)
For a healthy yet authentic dish, try using Olive oil, Brown Rice Flakes (Poha/Atukulu/ Aval), Fresh Assorted Vegetables, Roasted Sev and multi-coloured fruits
 
One other Poha variety uses Mustard Seeds, Cumin Seeds, and Coriander Seeds as Tempering
To make this recipe as it is made with Onions, just add 3 medium finely chopped onions
Ratlami Sev is specifically mentioned here as it gives the perfect authentic taste of our Indore’s ‘world famous’ Poha :D
Seedless Grapes and/or Raisins (Kismish) can be used just before turning the stove off or at the time of serving as well
 
Overall, Indori or as we may say Indori Poha SHOULD HAVE Fennel seeds, Sugar, Chopped Coriander, Choppeed Onions, Pomegranate seeds, Ratlami Sev and Jeeravan Powder along with Strong Tea (Kadak Chai) and Indian dessert Jalebi!!
 
For more information on Tea and Jalebi:
http://en.wikipedia.org/wiki/Masala_chai
http://www.rediff.com/getahead/2006/oct/31tea.htm
http://en.wikipedia.org/wiki/Jalebi


Feel free to share your views & do let us know how this one turned out :)

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