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Ingredients of Poha - with an experimental secret
- You need to prepare of Prepping the poha.
- Prepare 2 cups of thick poha (flattened rice).
- You need to prepare 1/2 tsp of haldi (turmeric powder).
- You need to prepare of Main dish.
- You need to prepare 2 tbsp of oil.
- Prepare 1 tsp of hing.
- Prepare 1 tbsp of rai (mustard seeds).
- You need to prepare 1 tbsp of cumin seeds.
- Prepare 2 of chillies minced (+/- 1 for spice tolerance).
- You need to prepare 1/2 of ginger, minced (can be replaced).
- Prepare 1 clove of garlic, minced (can be replaced).
- You need to prepare 1 tbsp of ginger garlic paste (replacement of the above 2 ingredients).
- Prepare 1/2 cup of raw peeled peanuts.
- You need to prepare 6-8 of curry leaves.
- You need to prepare 3/4 cup of diced onions.
- Prepare 1/2 tbsp of haldi (if you like the taste of turmeric up this qty to 1 tbsp).
- Prepare 3/4 cup of potato peeled and diced.
- You need to prepare 1 tbsp of shredded/desiccated coconut.
- Prepare 1/2 cup of cilantro (coriander) chopped.
- Prepare 1/2 of lemon.
- Prepare 1 tbsp of sugar.
- You need to prepare of Salt to taste.
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Poha - with an experimental secret directions
- Take 2 cups poha in a plate and spread them to the sides, leaving the center of the plate with a doughnut like structure.
- Pour water into the plate in the center so that we are not pouring water directly over the poha (the entire poha must be submerged in water).
- Lightly swirl around with your hand to wash off the powder like layer off the poha.
- Keep it submerged for 2 minutes and then transfer them to a strainer.
- Whilst in the strainer add 1/2 tsp haldi and lightly mix the poha; set this aside (for about 10-15 minutes).
- Start cutting the veggies after you have set this aside to save time.
- Heat oil in a wok / kadhai at almost full heat.
- Add hing followed by rai (mustard seeds).
- Once the mustard seeds start to crackle reduce the heat to half and add cumin seeds.
- Wait 10 seconds and add the minced chillies.
- Fry for about 20-30 seconds.
- Add the ginger and then garlic with about a 15 second delay, if you are using the paste add it together at this point.
- Fry till the raw aroma of ginger and garlic disappears.
- Next, add the peanuts and fry them until they become light red; please be careful because it is very easy to burn the peanuts, approximately 1-2 minutes should do them just right.
- Next add the curry leaves and fry for about 20 seconds.
- Add the onions and fry until they turn pink.
- Add the potatoes and salt, and fry for about 2 minutes.
- Add turmeric powder and then cover and cook until potatoes are tender (keep stirring once in a minute at the least to ensure nothing sticks at the bottom).
- When potatoes are tender reduce heat to the lowest setting as add the prepped poha.
- Once you add the poha be very careful as to not to press the dish from top down, else you will end up having rice cakes like texture..
- Toss the dish from bottom up using a spoon or a spatula, very lightly until the spice mix we made blends in.
- Next add the shredded/desiccated coconut and continue mixing in same style for about 1 minute.
- Squeeze half a lemon and mix 4-5 times more.
- Turn off the heat and add sugar and chopped cilantro and mix for another 2 minutes.
- Cover for 1 minute before you serve.
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Yummy of Poha - with an experimental secret
Many people consume Poha - with an experimental secret as a morning meal or main food.
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