Posts filed under ‘coconut water’

Comfort food-Poha(beaten rice) spiced with Methkut

I was feeling a bit under the weather for the past few days. The wet rainy days did not help to lift up my spirits. Elaborate cooking took a back seat and it was time for some quick easy meals.

Poha (beaten rice) is a must-have ingredient for all Maharashtrian pantries. It is a regular item on the ‘essential items’ in the monthly grocery list. Poha is a handy ingredient when you have unexpected guest, you are pressed for time, need a quick meal or when you want some comfort food!

The modest Poha is dressed up here with a few spices and a classic Methkut powder to make one of the most delightful comfort foods for me.

The recipe is quite forgiving and does not need any pre-planning. Day-to-day ingredients are used and it can be made at the last minute.

The key ingredient used to flavor this Spicy Poha is a Methkut. Methkut is a classic powder made from a few dals and spices and is used in most Maharashtrian households to flavour soft cooked rice; again a comfort food and one with lot of childhood memories.

I used readymade Methkut powder but you can find recipes here and here.

This spiced Poha makes a great tea time snack along with a cup of spiced Chai or a glass of freshly brewed filter coffee.

Here’s the recipe:

2 cups Thin poha (beaten rice)

2-3 tbsp Methkut powder

3-4 tsp coconut water /buttermilk/milk or just plain water

Pinch of sugar

Salt to taste

For the tadka (tempering):

A handful of peanuts

A handful of roasted Chana dal (Dalia)

4-5 dry Red chillies cut  into pieces

4-5 curry leaves torn into pieces

1 tsp mustard seeds

1 tsp cumene seeds

½ tsp turmeric powder

~2-3 tbsp oil 

For the garnish:

Lime Juice

Fresh coriander leaves 

Method:

Sprinkle coconut water/buttermilk/milk or just plain water on the poha and mix to make it a little moist.

Add the methkut, salt and sugar and mix nicely to coat the poha. (Adjust the amount of Methkut to your taste).Keep it aside.

Heat oil in a small pan.

Add the mustard seeds and once they splutter add the cumene seeds followed by the peanuts.

Fry the peanuts well and then add the roasted chana dal.

Add in the turmeric powder, Red chilles and curry leaves.

Add this tadka\tempering to the poha and mix nicely.

Keep covered for a ~ 5 minutes for all the flavours to mingle.

Garnish with lime juice and coriander leaves.

Variation: If you cannot find Methkut you can use the Chutney podi which is normally served with dosa.

Or I have blogged about another version of spicy Poha (Dadpe Pohe) earlier on My Foodcourt here.

 Also see Poha spiced with Tamarind

July 15, 2010 at 2:53 pm 8 comments

Dadpe Pohe (Spiced Beaten Rice)

This is a long pending post; so long that my friend S asked me to post it when I started blogging; and that was more than a year ago!

Dadpe Pohe is one of those dishes which ‘no-one can eat just once’ – Very addictive. I can eat bowls of this when it is made; hope all of you like it too.

S Dadpe Pohe specially for you from this Sudama! J 

poha3.jpg _________________________________________________________ Dadpe Pohe recipe

Serving: 1 person; if you are like me otherwise it serves 2

_____________________________________________________ 

 pohaingredients.jpg

2 cups/2 Vati(Katori)/2 Handfuls thin Poha (beaten Rice)

1 onion chopped

½ – 1 cup scrapped fresh coconut

1 small piece ginger grated

Salt to taste

½ tsp sugar

3-4 tsp coconut water 

For the tadka (tempering):

A handful of peanuts

4-5 green chillies chopped

4-5 curry leaves torn into pieces

1 tsp mustard seeds

1 tsp cumene seeds

~3-4 tsp oil 

For garnishing:

Lime Juice

Fresh coriander leaves  

†Microwave the Poha for ~ 1 minute or alternatively roast them till crisp or keep them in hot sun till crisp.

†Cool the Poha and sprinkle the coconut water to make it a little moist. You can alternatively use buttermilk .

†Add the chopped onion, grated ginger, freshly scrapped coconut, salt and sugar , mix nicely and keep aside covered.

†In a pan heat the oil.

†Add the mustard seeds.

†Once they splutter add the cumene seeds.

†Add the peanuts and fry nicely till crispy.

†Add the green chillies and curry leaves.

†Add this tadka/tempering to the Poha.

poha2.jpg

†Mix nicely and keep it covered for 10-15 minutes. This helps for the Poha to ‘Set’ nicely (all the flavours mingle nicely with the poha) If you are in a hurry you can serve immediately.

†Garnish with fresh coriander leaves and lime juice. 

poha4.jpg

October 3, 2007 at 11:06 am 23 comments


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