World Poha Day 2022: Today is World Poha Day or World Poha Day and it is celebrated every year on June 7 by fans of India’s favorite breakfast. Poha or flat rice makes a great snack, lunch or meal option depending on the recipe you make. Roast it with almonds, cashews and raisins to make a crispy and delicious snack or soak in water and add peas and other vegetables to a quick breakfast; There are endless poha recipes that you can try to make at home. (Also read: Healthy Breakfast Ideas: Eating Eggs; 5 Protein Foods to Start Your Day)
Poha is considered a healthy breakfast option for people with diabetes and is a healthy source of carbohydrates and a good probiotic. Low in calories, and rich in iron, you can add a healthy twist by adding almonds and other vegetables to pooja.
Many people like to sweeten it and mix it with milk and add seasonal fruits like mango and banana.
On World Poha Day, here are three interesting poha or poha recipes that you can try at home.
Onions
Recipe by Chef Sanjyot Kir
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Content
Poha – 1 cup
ुन Salt to taste
Sugar – 1 tsp
Lemon juice – 1 tsp
Almonds – 1/4 cup
• Oil – 1 tsp
Mustard seeds – 1 tsp
Raw Potatoes – Half a Cup (Small Dice)
• Curry leaves – 12-15 nos.
Green chillies – 1-2 nos. (Cut)
Onion – Half a cup (chopped)
Sugar – 1 tsp
• Turmeric Powder – ½ Spoon
Coriander leaves – 1 tsp
Method
Wash the poha and drain the water quickly. Add some salt, sugar and lemon juice and do not mash it and let it rest for 5 minutes.
Roast the almonds dry for 3-4 minutes.
Heat oil in a pan and add mustard seeds, add raw potatoes and cook till half cooked.
Add curry leaves, green chillies, onions and sugar, mix all ingredients and cook the potatoes and cook until the onions are caramelized.
Add turmeric powder and cook for one minute, add soaked poha and squeeze a little lemon juice, add a little salt and roasted almonds.
Cook poha for 2-3 minutes. If the poha starts to dry, sprinkle a little water on it and mix it again.
Turn off the heat and cover for 2 minutes.
Sprinkle some freshly chopped coriander leaves. You can also do this with some fresh grated coconut and save. Serve hot with a lemon wedge.
Death Office
Recipe by Chef Sanjyot Kir
Preparation time: 15-20 minutes
Cooking time: 30-35 minutes
Serves: 4-5 servers
250 gms for Kala Masala
Content:
Oil – 2 tsp
Bay leaves – 5 gms
Coriander seeds – 75 grams
Dried cashmere red chillies – 30 gms
Dry Digi Red Chili – 30 gms
Chakri flowers – 8 gms
Javitri – 8 grams
Pepper – 8 gms
Long – 8 grams
Stained flowers – 8 gms
Cinnamon – 8 grams
Jaifal – 1 no.
Green Cardamom – 8 gms
Black cardamom – 5 gms
Poppy seeds – 8 grams
Sesame seeds – 8 grams
Sound – 5 grams
Cumin – 8 grams
Shah Jira – 8 gms
Rye – 8 grams
Dry Coconut – 20 gms
Salt – a pinch
Turmeric – 8 gms
Method:
Set a wok over medium heat, add oil and all spices, fry until spices are fragrant.
Remove and cool to room temperature, transfer to an additional grinding jar, add a pinch of salt and turmeric powder, grind to a fine powder.
Pass it through a sieve for a fine powder-like texture, the black masala is ready, store it in an airtight container and use accordingly.
For poha
Content
Poha – 2 cups
Oil – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 12-15 nos.
Green Chillies – 1-2 nos (chopped)
Almonds – 1/4 cup
Onion – Half a cup (chopped)
Turmeric Powder – Spoon
Sugar – 1 tsp
Salt to taste
Boiled Potatoes – 1-2 medium sized (chopped)
Lemon juice – 1 tsp
Coriander leaves – 1 tsp (harvested)
Method
Rinse the poha with fresh water and rest in a sieve for 10 minutes to soften.
Set the pan on medium heat, add oil and shallow fry the almonds over medium heat till they are well fried. Remove and set aside.
Set the pan on medium heat, add oil, mustard seeds, cumin seeds, curry leaves, green chillies and almonds, cook till the almonds turn brown.
Add more onions and cook until onions are translucent.
Now, add turmeric powder, sugar and salt to taste, stir for a few seconds, add more boiled potatoes and cook for 1-2 minutes.
Add the soaked poha, squeeze a little lemon juice and add some fresh chopped coriander leaves, mix gently and cook for 3-4 minutes. Turn off the heat, cover and set aside to keep the poha soft and fluffy.
For star
Content:
For cooked gram
Chana (soaked) 2 cups
Salt to taste
For star
Oil (quantity mentioned in the method section)
Dry coconut – 1/3 cup
Onion – 2-3 medium size (chopped)
Garlic – 5-6 cloves
Ginger – 1 inch
The whole issue:
Cinnamon stick – 1 inch
Green cardamom – 3-4 nos.
Black cardamom – 1-2 nos.
Laung – 4-5 nos.
Black pepper – 4-6 nos.
Cumin seeds – 1 tsp
Rye (mustard seeds) – 1 tsp
Bay leaves – 2-3 nos.
Asafoetida – 1 tsp
Dhulo Masala:
Turmeric Powder – Spoon
Red Chili Powder – 4 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Kala masala – 2 tsp
Salt – a big pinch
Boiled gram
Coriander leaves and stalks (harvesting)
Water – 1–1.5 liters boiling
Amchoor powder – 1 tsp
Tomatoes – 10-12 small size (half)
Fresh Coriander – (Chopped)
Method
Soak the gram for 8-10 hours or overnight, rinse with extra fresh water and transfer to pressure cooker, add salt to taste and fill with water up to 1 inch above the surface of gram, cook the pressure for 2-3 whistles over medium heat.
Turn off the fire and allow the pressure cooker to depress naturally to open the lid, pull the lentils and set aside for use in the tarry, making sure to reserve water.
Set the shell over medium heat, add 2 tbsp oil and dry coconut, cook until coconut is light brown.
In another same wok, add onion, ginger and garlic cloves, cook until onion is translucent. Now add whole spices and cook for 2 minutes on medium heat, let the mixture cool down and transfer to the same greening jar, add 50 ml water and grind well. Set aside the paste for later use in gravy.
Continue cooking in the same bowl, adding extra cups of oil, this recipe requires a lot of oil which will become string. Heat oil and add cumin seeds, rye, bay leaves and asafoetida, let the cumin seeds cook in hot oil, add more brown paste (onion coconut paste), cook over medium heat till the paste turns golden brown.
Then reduce the heat and mix in the powdered spices, salt, and cook over medium heat until the oil separates. You can adjust the amount of red chilli powder according to your taste.
Now add the cooked gram, freshly chopped coriander leaves and its stalks, stir and cook for 2-3 minutes, add more reserved gram water and 1-1.5 liters more water, mix and cook till it starts to boil. You can adjust the amount of water accordingly.
Add more amchoor powder, mix and bring to a boil and cook over medium heat for at least 20-25 minutes.
Check for spices and adjust salt to taste
Add some more freshly chopped coriander leaves and half the tomatoes, cook over medium heat for 5-7 minutes. But when ready, serve hot with hot poha.
Serve hot with cooked poha and raw chiwda, top with extra gram and tomato slices in a very hot way. Garnish with some onion, fresh coriander and some lemon juice, serve hot.
Poha Burger
Recipe by Swapandeep Mukherjee, Head Chef, Metropolitan Hotel & Spa
Content
Poha (flat rice) – 50 gms
Onion (chopped) – 10 gms
Potato (boiled) – 01 number.
Almonds (powder) – 10 gms
Green chillies (chopped) – 01 pc
Curry leaves – 10 gms
Mustard seeds – ¼ Spoon
Cumin – म्म Spoon
Turmeric Powder – Spoon
Salt to taste
Burger Bun – 01 Multigrain or no wheat
Oil for frying
Method
Add the poha to the bowl and rinse thoroughly with clean filtered water
Drain the water completely and repeat the process until the poha is soft. Set aside
Take a pan and add oil. When the oil is hot, add a teaspoon of zucchini and cumin. Let them explode
Add onion, green chillies and curry leaves. Cook until onion is pink
Add potatoes, poha, almonds and turmeric. Cook until all is well combined
Cool the poha mixture
Turn the mixture into patties.
Take the rora and place the thin onion, cucumber, gherkins and tomato on top
Place the poha patty and bun pieces on a plate and serve with ketchup and zucchini
Follow more stories on Facebook and Twitter