Eat In In Style

Mimi ON Sep 22, 2011 AT 10:27 am

Cox & Kings holidays and tours in India

Cox & Kings holidays and tours in India haev inspired our new recipes...

We love experimenting with new recipes and new ingredients at home, we don’t need an occasion or any guests! With young children we don’t eat out as much as we used to and so we dive into our ever-growing cook book selection to find new recipes from all over the world to try.

We were very pleased to be offered some interesting ingredients from luxury holidays and tailor-made holidays company Cox & Kings that they had sourced from some of their luxury holiday destinations including Poha from India and Sweet Chilli Sauce from South Africa.

We travelled to Goa some years ago and loved the food there and we often cook Indian food at home, however we have never come across Poha so it took a little research to find a recipe, nothing could be found on our bulging book shelf, shock horror!

Poha is a flattened rice (also called a beaten rice) which is a dehusked rice flattened into light dry flakes. It is very popular as a traditional breakfast or snack ingredient in Indian food culture. Commonly produced and used in Nepal and Bangladesh – both of which are amazing destinations I’d definitely like to explore and Cox & Kings actually offer tailor-made holidays to these locations.

Our amazing Poha recipe

Our amazing Poha recipe

We loved this breakfast recipe we found, it was very different to anything we would normally have. Might take some getting use to with spices and potato for  breakfast! However the warm spices give you that feel good factor and if not breakfast again then definitely as a light lunch or side dish we would definitely try this again. Have you cooked with Poha before? Have you discovered any other interesting ingredients from India you would recommend?

Poha Breakfast recipe (known as Batata Powa or Kanda Poha)

Ingredients:
Poha – 2 cups
Salt – to taste
Lime/Lemon Juice – 1 Tbsp or to taste
Sugar – to taste (optional)
Oil – 2 Tbsp
Mustard Seeds – 1/2 tsp
Whole Dry Red Chili – 1
Asofoetida (Hing) – 1/8 tsp
Turmeric Powder – 1/2 tsp
Curry Leaves – 1 sprig
Peanuts – 2 Tbsp
Onion – 1/2 medium (approx 150g) – diced
Green Chili – to taste, finely chopped
Potato – 1 large (approx 200g) – diced
Cilantro (Coriander Leaves) – finely chopped for garnishing

 

Fry up the spices, potatoes and salt

Fry up the spices, potatoes and salt

 

Fluff up Poha with a fork and add it to the pan

Fluff up Poha with a fork and add it to the pan

Method:

Gently rinse Poha with water about 2-3 times.

Drain out the water and sprinkle Salt and Lemon Juice (and optional sugar). Gently mix with a fork and leave aside.

Heat Oil in a medium non-stick pan on medium heat.

Add Mustard Seeds and let them pop.

Add Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves and Peanuts.

Cook peanuts for 30-40 seconds and add Onions and Green Chilies.

Cook onions for 1-2 minutes until translucent and add Potatoes and Salt.

Mix well, cover and cook potatoes until tender but not mushy.

Fluff up Poha with a fork and add it to the pan.

Mix well. Sprinkle with a little water if Poha have dried out too much.

Garnish with chopped Cilantro and serve hot.

This recipe is taken from Show Me The Curry.

Click here for the other amazing recipe we tried out for a fabulous Tempura…

NB: This is a sponsored post

 

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