Poha, Jalebi & Warm glass of milk
I learnt to make this simple and savory recipe from my dad. Ha…you read it right from my dad. Some years back when my dad was was posted in ‘orange city’ of India, Nagpur ..he got this delectable opportunity to taste some flavorful recipes of that place. My dad used to say, people of Nagpur will have poha, jalebi and a glass of warm milk in breakfast. Hmm that’s an awesome way to begin the day isn’t it? He got very much addicted to that breakfast and he misses it back home. So on one fine day on full demand from my mom, me and my sis, the master chef wrapping the kitchen apron entered the kitchen to prepare this awesome kanda poha. It was so simple and with handy ingredients it took less than 10 minutes to prepare. It was a delectable treat to all of us, as it is fast to cook, good to eat.
Over the time this recipe is lost somewhere in my kitchen, but when some days back Valarmathi made Aval Upma, I remembered how fun filled days where those….when we (me, dad and sis) use to cook together and make mess of kitchen to give big surprise to mom. She used to be really surprised by seeing the kitchen and with a sweet smile use to say thank you so much but please don’t give me this type of surprises (HEHEHE). And we all use to help her again in arranging the things. Hmm so fun….Don’t forget to check out easy and spicy Poha Chivda.
Maharashtrian Kanda Poha
- 2 cups Poha | Beaten rice flakes
- ½ cup cubed mixed Vegetables (potatoes, carrots and green peas)
- 1 Onion, peeled and sliced
- 1 Green chili, deseeded and chopped
- ½ tbsp. Turmeric powder
- 1 tbsp. Red chili powder
- ½ tbsp. Mustard seeds
- ½ tbsp. Cumin | Jeera
- 2 tbsp. Peanuts
- 1 dry Red chili
- 6-9 Curry leaves
- 1 tbsp fresh Lemon juice
How to make Maharashtrian Kanda Poha
Boil mixed vegetables till soft and tender. Drain the water and set aside.
Rinse beaten rice by placing in a colander, drain excess water and leave it to dry.
Heat oil in a heavy bottom cooking vessel, to this add mustard seeds, jeera seeds, curry leaves and dry red chili. When the curry leaves start to change color add peanuts and fry for a while.
Now add onion slices and chopped green chill and sauté till onions turn translucent.
Now add boiled mixed vegetables, salt and turmeric powder. Cook for another 2-3 minutes. When all the ingredients are mixed together add rice flakes, mix well and cook for another 2-3 minutes on a low flame by covering with a lid.
Turn off the flame, add fresh lime juice and mix gently. Serve hot with sev and lemon wedges. (You can also add some fresh grated coconut on top).
Last but not least add your ‘love’ to make the dish ‘YUMMY’.