Easy, innovative twist to a regular poha recipe. Uploaded by admin on 02-Feb-2019.
250 gram Poha (flatten rice) 1 cup fresh coriander 1/4 cup fresh mint 4-5 green chilli 1/2 cup fresh grated coconut 1 inch ginger chopped 1 tsp salt 1/4 tsp turmeric powder 1 lemon juice 2 tbsp oil 2 tsp sugar 1 tsp mustard seeds 1/4 cup broken cashews Few curry leaves
Add water in flatten rice (poha), wash and immediately drain out all water. Gently stir with hands and keep aside. Add fresh coriander, mint leaves, ginger, green chillies, coconut and 2 tbsp water in a jar. Prepare a smooth paste. Transfer green paste in a bowl. Heat oil in a wok. Fry cashews for 1 minute and take out. Keep aside. Crackle mustard seeds and add curry leaves. Add sliced onions and cook for 2-3 minutes on low flame. Add turmeric powder, salt, green paste and cook for a minute. Separate soaked poha with hands. Add soaked poha in wok and mix gently and nicely. Flame should be on low. Add lemon juice and sugar, fried cashews, pomegranate seeds, fresh grated coconut and mix. Switch off the flame. Cover and keep aside for 5 minutes. After 5 minutes, stir and serve hot.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.
