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April 30, 2020

KANDA POHA

Another Thursday, another blog, and here we are with a new recepie. It's very basic Kanda poha. Why basic? Because during this lockdown period we want share some recepies whose ingredients are easily available in your kitchen or you can easily get it from your local ration shops. 
I realised all this because in my locality Maggie, biscuits and mixtures are getting out of stock very quickly, as there is high demand for them.
Anyways coming back to the recepie, I know most of us knows how to cook Kanda poha, it's very easy very basic, I am just sharing the way I make it. Hope this will be helpful for the beginners. Also, there is health tip related to poha in the bottom part , so read till the end.

 GET TO KNOW ABOUT THE FOOD:--

  • Kanda poha is originated from Maharastra.
  • In Odisha it is called chuda santula.
  • Also do you know it controls blood sugar level .
  • It is considered as a good meal of diabetics.
  • It is low on calories and rich in iron .
  • Its amazing source of carbohydrates, also it is easy to digest .
  • Easy to prepare, quick, yummy , healthy breakfast.
there is this personal story of mine, being a student who is always on the go , poha is one of the frequent breakfast I prepare . Like 5 out of 7 days I am having kanda poha for my breakfast and also it keeps me full for a long time so that's another reason to have it.

Coming back to the recepie, these are the ingredients you require 

(INGREDIENTS):--(these would easily serve 2people)
  • Poha or flatten rice-- 1.5cup
  • Ginger -- 1/2 inch (finely chopped)
  • Garlic--- 3-4 cloves (finely chopped)
  • Tomatoes -- 1finely chopped
  • 1large onion -- roughly chopped
  • Peanuts (fried)--- handfull
  • Curry leaves-- 7-9
  • Cumin seeds--1teaspoon
  • Mustard seeds--1teaspoon
  • Green chillies-- 2-3
  • Salt--- according to taste 
  • Sugar--1 tablespoon 
  • Corriander powder--1teaspoon
  • Turmeric powder-- 1teaspoon
  • Boiled potatoes-- 2 medium sized(diced)
  • Lemon  juice -- 1tablespoon
  • Corriander leaves - handfull
  • Aluu bhujiya-- (handfull)
PROCESS:---

  1. Take 1.5 cups of poha and wash them, make sure you don't leave them in water for a long time otherwise it will make it soggy .
  2. Drain all the water from poha and add salt according to taste and 1teaspoon of sugar and mix them well.
  3. Heat a kadhai or a pan with 3-4 tablespoon of oil. Add1 teaspoon of  cumin seeds and mustard seeds, also add2-3 slit green chillies and curry leaves.
  4. When they stop splattering, add ginger and garlic, saute them for 2 minutes.
  5. Add 1onion roughly chopped. Why roughly chopped? Because it brings a crisp in the poha. Fry the onion until it became transparent.
  6. We don't need to fry them too much, add Corriander  powder  and turmeric powder and fry them for 2mintues.
  7. Add the tomatoes and fry them until they became mussy.
  8. Add diced potatoes and the washed poha and mix them well with tomatoes and onions for 2-3 minutes.
  9. Add the fried peanuts and Corriander leaves. Mix them well.
  10. Switch off the flame and add 2tablespoon of lemon juice. You can totally skip it, if you don't like tangy flavours or you add more of it if you like more tangy flavour.
  11. Serve them in a plate and garnish it with some allu bhujiya. It brings a crisp in the poha.
HEALTH TIP:-- Possibly, after eating poha along with tea, you must have not eaten anything for a long period say 5-6 hrs such long fast can cause your blood sugar to dip below the expected level, which may cause you a headache among other issues like indigestion.

Hope you will enjoy this recepie of kanda poha. Do tell us in the comments what you think about it and share the pictures if you try your hands on it. Also follow us on Instagram(foodfolio 6416) as we post some recepie videos their also.
Keep cooking
Foodfolio ♥️♥️

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