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QUICK POHE WITH CURDS

Thursday, February 20, 2014

An Indian-Maharashtrian popular, delicious, quick to make, dish for breakfasts or high teas
It has a high biological value because of the combination of cereals and milk product

Ingredients
2 cups - Thin Rice flakes {Thin Poha}
1/2 tsp - Mustard seeds {Rai}
1/4 tsp - Cumin seeds {Jeera}
1/4 tsp - Turmeric {Haldi} powder
A pinch - Asafoetida {Hing} powder
1/2 inch - Ginger {Adrak}
4 pcs - Green chillies (broken into halves)
5-6 pcs - Curry leaves
2 Tbsp - Peanuts {Groundnuts, Sing dana}
1 pc - Onion (chopped into eight pieces and then separated by hand)
2 tbsp - Oil
2 tsp - Sugar
Juice of half lemon
To taste - Salt

For Garnishing
2-3 tbsp - Coconut (grated)
2 Tbsp - Curd {Yoghurt}
3 Tbsp - Coriander leaves {Cilantro} (chopped)

Method
Wash and soak the pohe in about 1/4th cup water for eight minutes.
In the meantime heat the oil, add the mustard seeds and cumin seeds.
When it splutters add the curry leaves, green chillies, ginger, asafoetida, turmeric powder and peanuts.
Saute for four minutes reducing the heat and then add the onions.
Cover and cook till onion are soft (approximately four minutes).
Add the above mix, salt, sugar and lemon juice to the poha and mix well.
Garnish with coriander leaves, coconut and serve immediately with the curd.
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