Today the recipe which I am sharing is Vegetable Poha (Beaten rice sauteed with mixed vegetables). Poha is generally eaten for breakfast or in evening snacks in India.
Breakfast is a first meal of the day, so making it the most important one. The breakfast menu varies all around the globes. In India, it varies every 500 km if you travel. There are more than 28 broad varieties of breakfast which are further classified. There is no define menu for breakfast in India but it varies from region to region. The most commonly classified breakfast category is by North Indian and South Indian. The typical North Indian breakfast menu consists of mainly Chola Bhatura (white chickpeas curry with deeply fried flatbread), types of paratha served with pickles and yogurt, or puri( fried bread) with vegetable curry or gravy. Similarly, the South Indian menu consists mainly of idli - sambar, dosa, vada, upma.
The recipe which I am sharing today is popular in Maharashtra and Madhya Pradesh region and highly consumed for breakfast. The combination of beaten rice and vegetable makes this dish a complete meal. The taste is sweet, salty and tangy with a tint of spiciness from the green chili. This dish is high in carbohydrate and rich in vitamins thus making it ideal to start your day with it.
So here is my recipe:-
Preparation Time:- 15minutes Standing Time:- 10 minutes Cooking Time:- 10-15 minutes Total Time:- 30 minutes
1cup = 250 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
1) Pohe (Beaten Rice or Flaten Rice, thick variety ):- 1 1/2 cups
2) Onions:- 1 large
3) Peanuts:- 1 tablespoon
4) Potato:- 1 large (diced into small cubes)
5) Mixed Vegetables:- 1/2 cup (of your choice, I used the frozen packet)
6) Curry Leaves:-10 -12 leaves (fresh or dried, whatever is available)
7) Greem chilies:- 3 - 4 (optional)
8) Cumin Seeds:- 1 teaspoon
9) Mustard Seeds:- 1teaspoon
10) Asafoetida:- 1/4 teaspoon
11) Turmeric powder:- 1/2 teaspoon
12) Sugar:- 1/2 teaspoon
13) Lemon juice:- 1/2 tablespoon
14) Grated coconut:- 2 tablespoon
15) Salt:- to taste
16) Ginger paste:- 1 teaspoon
17) Water:- 1/4 cup
18) coriander leaves:- 1 tablespoon + garnishing
19) coriander powder:- 1/2 teaspoon
20) cumin powder:- 1/2 teaspoon
1. Wash the beaten rice 2-3 times in a wire mesh. Keep it aside. Wash with gentle hands otherwise, it will be mushy. Keep it aside for 10 minutes. In ten minutes it will be double in size.
2. Heat oil in a nonstick pan, when it is hot add peanut, curry leaves, cumin seeds, mustard seeds and asafoetida to the pan. Saute until the mustard seeds crackle and peanut is fried a little.
3. Add onions, turmeric powder, cumin powder, jeera powder, salt to the pan. Saute for 2 mins.
4. Add the diced potato, green chili, and water to the pan, cover it and cook for 3 -4 minutes.
5. Open the cover and add the mixed vegetables, mix well and toss for a minute. Add the puffed beaten rice to the pan mix well so that the vegetables and spices incorporate nicely with the beaten rice. Cover it and cook for a minute again.
6. Add sugar, lemon juice, grated coconut and coriander leaves to the pan. mix well. Check for salt, if its low, you can adjust it according to your taste. Switch off the flame and let it sit for 5 minutes.
7) Garnish it with coriander leaves and slit green chili (optional). Your mouthwatering Pohe is ready to serve.
* If you are using fresh vegetable, you have to partially steam it before using it, or you have to cook it at the same time when you add potatoes. Add 1/2 cup of water instead of 1/4 cup.
Please try my recipe and comment below till then happy cooking..!