Sunday, 4 August 2013

Instant Rustic Indian Poha (beaten rice) Mix





This rustic Indian dish made out of medium thick variety of poha is  a simple  but delicious meal.
If you keep an instant mix of this poha it becomes easier to prepare as it eliminates storage of individual ingredients used in this poha and most part of the cooking is also done.
It is one of the easiest  dorm food. When you want to eat this poha only soaking is required and heating is optional. If you are adding any vegetables then a little bit of frying or steaming is needed.


Once this instant poha mix is ready it comes handy when you want to prepare any type of poha dishes, either plain or with an unique vegetable each representing a different Indian region all with just one instant mix.



 Let me name a few poha dishes... 

* Kaanda pohe (poha with onions) ,

* Oggarane Avalakki (poha with split lentil (south indian) tempering) ,  

* Batata pohe (poha with potatoes),

* Indori pohe (poha with aniseed tempering)

* Vegetable poha (poha  with onion, tomato, carrot and greenpeas)

*Avalakki bhath (Bisi bele bhath) (fragrant one- dish meal of poha/ rice, dal and vegetables)

*Benaras Mutter chiwra..(poha with green peas)....etc


Konkani Poha Oosly


How to prepare poha out of this instant mix ?

To prepare poha out of this you have to soak it in water and heat it up. You can heat this in the  
microwave or rice cooker or on the stove top in a non stick pan. If any of these is not possible you can just add hot water and soak it for sometime and eat it. You must have seen how the dry poha swells up after soaking.






 Flattened(Beaten)  rice also known as poha is gluten free and easy to cook and digest. It is an excellent source of nutrition since ancient times. It is called Avalakki in Karnataka and Aval in Tamilnadu. This poha comes in 4 varieties

#You must have seen how I used the thin variety of poha in the fruit rice cereals ,they
don't need any cooking or soaking.

#Medium thick variety needs a bit of soaking. I have used this here in this instant mix.

#And then there are two more varieties of beaten rice - super thin flattened rice (nylon poha) and
very thick flattened rice. These two are used to make storable snacks called Chivda.






If any of you are not familiar with the poha  then you could read this information I found  in Prestige smart chef 

{Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.This easily digestible form of raw rice is very popular across Nepal, North East India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more.  

It is known by a variety of names: Pohaor Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Chinde in Bengali, Chira in Assamese, Phovu in Konkani, Chudaa in Oriya and parts of Bihar and Jharkhand.

Flattened rice can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. The lightly fried variety is a standard breakfast in Malvaa region (surrounding Indore) of Madhya Pradesh.}




Recipe for making breakfast out of this Instant rustic mix is available click here, print it out and stick it onto your Instant Beaten rice mix jar.



Things required to make this mix-        1cup=200-250ml


4 cups -Medium variety of  Beaten rice 
3 tbsp- oil   
2 tsp -mustard  
2 tsp -cumin(OR replace it with 2 tsp aniseed (saunf) for Indore version/
                                                2 tsp each black gram dal +chickpea(chanadal) for southern poha/
                                                2 tsp black gram dal for Konkani poha                                                             
1 tsp -turmeric (omit this to make white coloured poha- Konkani Poha                           
1/4 cup- dry unroasted peanuts (optional) 
1/2 tsp- asafoetida 
4-6 green chillies (cut into thin slices)
3-4 -stalks curry leaves(optional)
2 tsp -sugar
2 or 2.5- tsp salt






Let's start preparing this Instant mix-


1. You may find that the poha might contain some pieces of paddy husk and powdered poha particles. Remove this by sieving it through a large mesh or a colander.

2. Dry the green chillies in between paper towel in a microwave.

3. Heat oil in a thick bottomed pan or a non-stick pan. Put in peanuts and mustard and when mustard starts popping you can add cumin, asafoetida, turmeric, green chillies and curry leaves.

4. When you find the curry leaves and green chillies turning crisp add the beaten rice.
Stir for 3-5mins. You will find that the flavors of various ingredients have blended well and the beaten rice has acquired an yellow tinge.
Now you can remove it from heat and mix in salt and sugar. Stir gently.

5. Cool this INSTANT poha mix completely and store it in an air tight container.

6. Try out various types of poha out of this mix. I have posted few of them here

 1. Instant Indori poha and Oggarane avalakki Bangalore style)










 2. Instant Kaanda Pohe (Beaten rice with onions) 





 3. Instant Batata Poha (Beaten rice with potatoes)



 4. Frying in rice cooker and Vegetable Poha (beaten rice)


Remembering how to prepare all the above is easier now. Click on this to print the RECIPE LABEL.
Print n stick it on your instant mix jar.
 

  
5. Instant Bisi Bele Bhath 




 





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1 comment :

  1. Hi Rekha, I am a konkani, amchi-galo in Cleveland, Ohio, USA. I came across your recipe this morning, a beautiful Sunday morning, in the 4 day weekend of Thanksgiving. During these days, all americans eat turkey ( cooked in a variety of ways - ) , drink beer and watch american football. Since I am over a certain age, ( ;-> ) I don't care for turkey, don't drink beer and don't care about watching football on TV. My wife who is not at all particular about food, suggested I make mita- mir sangey poha, and I found your recipe perfect.

    Certain modifications, I did, were;- I used thick poha because I did not have any thin poha. I soaked the water in water, for 2 minutes and dried in a cloander, so it became nice, fluffy and soft. I totally forgot about the curry leaves, but it did not matter,

    I did not use peanuts, I fried the phhanna in sesame seed oil, for flavor, I used a lot of ground coconut ( originally frozen) and coconut cream, for richness. I added some gur/guud for sweetness, and I sprinkled a heavy dose of fine tangy sev on top, like a bhelpuri. I did not cook the soft poha, and we had it for a wonderful breakfast.
    Thank you for your delectable and delicious recipes. God bless and have a great day.

    ReplyDelete

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