Friday, March 14, 2014

Pohe (Flattened Rice)

I am at a new place. I think its either my steps or just coincidence but something or the other keeps happening to the gas stove since the day I have come. We have multiple other options like induction plate and my otg. The induction plate though detects utensils as per its own liking and there is really nothing much you can do about it. I thought I would not act brave and cook something simple for breakfast. What could be more simpler and lighter than Pohe? :)

I want to start posting more frequently for the quick recipes section. I want to post like one recipe per day so that my readers and friends have more options if they want to make something quickly for them. Let me try and settle up the systems here at the new place and I would be more frequent, a lot more frequent.

Pohe is a breakfast or one such food item that is eaten through out India and people have their own versions of it. Do get down at train stations in Rajasthan or Gujarat to enjoy it. I do that when I travel and I enjoy the Rajasthani verison most. They have a steamed verison of Pohe and not the sauteed one and they garnish it with sev, onion and Chaat masala. The Maharashtrian and Gujarati version has some sugar also.

I have been making Pohe since my childhood. It has been the same recipe through out with minor changes as per the geographical region where I am at that moment. In up north, I make the simple mom version of Pohe and in down south or in Maharashtra, I add a few flavors and tantrums such as curry leaves and pea nuts. Both are beautiful additions I must say. I have to soon make rice flakes the Rajasthani way though.

People think it is hard to make pohe as sometimes they get too sticky. There are very simple tricks to make them and the simplicity keeps the deliciousness intact. Also it depends on the type or variety of Pohe. The sticky version of Pohe is also liked by some people. This time, I also used the not so perfect Pohe, so they got a little sticky but I enjoyed them. Try to buy a good variety and the one which has small rice flakes. The bigger rice flakes absorb more water and hence turn more sticky. So buy a good variety, cook with a few tips I give you and you should be good to go.

Nonetheless they are always delicious, light, healthy, easy and super quick.

Pohe (Flattened Rice)
Preparation Time: 8-10 minutes
Makes for 1

1. 1 tbsp olive oil
2. 1 tsp mustard seeds
3. 4-5 curry leaves
4. peanuts - as per taste
5. 1 red onion - finely chopped
6. 1 green chilly - chopped
7. a bowl full of Pohe/rice flakes (basically take a handful or heap up one of the bowls you use for pudding)
8. 1 large pinch red chilly powder (adjust as per taste or put one more green chilly)
9. 1/4 tsp turmeric powder
10. salt as per taste
11. juice from quarter lemon ( I love lemon a lot more and hence I sometimes use half a lemon for just one portion of pohe)
12. coriander leaves to garnish

1. Heat up a pan or wok
2. Add 1 tbsp olive oil (makes it even healthier)
3. Add mustard seeds and curry leaves.
4. Add peanuts and roast them (if you already have roasted peanuts you don't need to do this).
    This will take about 4-5 minutes (basically until the peanuts brown up a little).
5. Add onion & green chilly when peanuts are ready and saute them till onions turn translucent.
6.  Now while the onions are being sauteed, wash the rice flakes.
This is a very important step. Do not soak them in water. Just put in the water and take out or run through water for a few seconds. The longer you expose them to water, the more water they will absorb and the stickier they would get. That is why the larger rice flakes gets sticky as they have larger capacity to soak water.
7. Now add the rice flakes to the onion.
8. Sprinkle salt, red chilly powder, turmeric powder and  lime juice.
9. Mix well but with a light hand. If you apply too much strength, rice flakes will be mashed.
   So husbands and boyfriends or my fellow male readers please be nice & gentle. :)
10. Saute the rice flakes for a minute till they get warm. No need to keep frying them else they will turn crunchy.
11. Garnish with coriander leaves and serve warm.

It is the fastest , lightest breakfast you could imagine and absolutely tasty too. Enjoy with hot tea or coffee. You can also sprinkle sev over Pohe and add some crunch to it. Some people also eat pohe with tomato ketchup. I used to do that too but not anymore. ;) You may try.

Well have fun cooking and eating Pohe. Now the weekend is here, it would also make a nice weekend breakfast if you are preparing for a heavy lunch.

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