Feline Musings

It’s undisputable that cooking is an art. I have been trying to master this art and during my myriad experiments come across just the right method of concocting the simplest of dishes in a near perfect manner. Poha or flattened rice is an easy-to-cook snack or breakfast meal. However, one needs to mix the ingredients right and follow a certain method to get the perfect flavor.

The main ingredients of poha are:

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  • Poha: 2 cups
  • Mustard (Rai) Seeds: 1/2 tsp
  • Cumin (Zeera) Seeds: 1 tsp
  • Coriander (Dhania) seeds: few
  • Asafetida (Hing): a pinch
  • Fennel (Saunf) Seeds: few
  • Grated ginger: 1/2 tsp    
  • Green chilies: 3 nos
  • Potatoes: 2 medium
  • Onions: 2 medium
  • Peas: half cup
  • Tomatoes: 2 medium
  • Turmeric: 1/4 tsp
  • Sahiba sabzi masala: 1 tsp
  • Coriander powder: 1 tsp
  • Coriander leaves: half cup
  • Curry leaves: few (optional)
  • Salt: acc to taste
  • Juice of half a lemon
  • Cooking oil: 3 tbsp

Here’s the recipe with simple tips to make your poha consistent in flavoring and taste:

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  • Take the Poha, clean, wash, allow to stand in water for 5 minutes and then drain it.
  • Heat oil in a pan with a pinch of asafetida (hing).
  • Season the simmering oil with mustard and cumin seeds and curry leaves.
  • Add finely chopped onions, grated ginger and fennel seeds and fry till onions are translucent.
  • Chop potatoes in fine half-inch pieces and put in the oil, on high flame. Saute with turmeric powder to add color.
  • Let the potatoes fry and then simmer the heat.
  • Add finely chopped tomatoes and chilies and fry nicely.
  • Add peas and some portion of the finely chopped coriander leaves.
  • While the vegetables are being nicely cooked, take the poha and add salt, turmeric, coriander powder and Sahiba sabzi masala and mix well into the wet poha. The masala should be mixed well with the poha.
  • Add salt to the vegetables which should be completely cooked and now add the poha-masala mixture.
  • Toss the poha and the vegetables so that they mix well.
  • Add lemon juice and allow the poha and vegetables to cook for a couple of minutes.
  • Garnish with chopped coriander and onions. Serve hot.

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