Category Archives: Poha

Cranberry Poha

Revamping an old recipe with new ingredients

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Ingredients:

1 cup poha
1/2 onion sliced thin
1 small potato cut into small pieces
1 jalapeno sliced
1-2 tsp oil
1 tbsp channa dal
1 tbsp urad dal
1 tsp mustard seeds
1-2 dry red chilli
1/2 cup cranberries
a handful of cashews or peanuts
few curry leaves
salt to taste

In a pan, heat the oil. Add channa dal, urad dal, red chilli,  cashews or peanuts (or both), and mustard seeds and fry till lightly golden. Add curry leaves and jalapeno and fry for a few seconds. Add onion, and potato and fry on medium low mixing as necessary to prevent sticking, until onion are translucent and golden and potatoes crispy. Rinse and process the cranberries in a food processor until chopped fine. Add to the pan and fry for a few seconds.

Meanwhile rinse poha in some cold water. Don’t leave it in too long, or it will get soft and mushy. Rinse, and squeeze out the water and add to the pan above. Mix well. Season with salt and leave for 1-2 minutes.

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Serve warm with a cup of tea.

Mango Poha

It is hit or miss, each time I pick up some green mangoes in the local Asian market. I hope for sour, green mangoes. Most times they end up being, Mexican mangoes that look green, but are set to ripe soon and hence are slightly sweet.

When that happens, I set the green mangoes aside for smoothies, salads and other experimentation. This past week, after spending almost $10 on three perfect green mangoes, I was left with neither one to make Mango Dal  or Pullihora. Instead I decided to use one of them with Poha for an alternative.

Poha is very easy to cook and you can make this dish in under 10 minutes. It is perfect for an afternoon snack or a quick Saturday morning breakfast.

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Ingredients:
1 cup red rice poha
1/2 green mango grated
1-2 jalapeno sliced
1 tbsp oil
1 tbsp channa dal
1 tbsp urad dal
1 tsp mustard seeds
2-3 dry red chilli
1/2 tsp turmeric
a dash of asafeotida
a few curry leaves (optional.. if you can find them)
1/4 cup cashews or you can use peanuts
salt to taste

Heat a tbsp of oil in a pan. Add turmeric and asafotida. Add all the ingredients except the curry leaves, poha, mango and jalapeno.

Fry till lightly golden. Add curry leaves and jalapeno and fry for 1-2 minutes.

Meanwhile, soak the poha in a bowl of water. Rinse, squeeze the water and toss the poha in with the seasoning. Add grated mango, or you can add mango pulp As much as you like , season with salt and continue to cook for another 2-3 minutes.

Remove from flame and serve warm with coffee or tea.

Red Rice Poha Upma

Lately, I have been on the lookout for brown rice poha (flattened rice). Although I haven’t found brown rice poha, I did come across some Organic red rice poha.

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Ingredients:

3/4 cup poha
1/2 onion sliced thin
1 small potato cut into small pieces
1 jalapeno sliced
1 carrot grated
1-2 tsp oil
1 tbsp channa dal
1 tbsp urad dal
1 tsp mustard seeds
a handful of cashews or peanuts
few curry leaves
salt to taste

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In a pan, heat the oil. Add channa dal, urad dal, cashews or peanuts (or both), and mustard seeds and fry till lightly golden. Add curry leaves and jalapeno and fry for a few seconds. Add onion, potato and carrot and fry on medium low mixing as necessary to prevent sticking, until onion are translucent and golden and potatoes crispy.

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Meanwhile rinse poha in some cold water. Don’t leave it in too long, or it will get soft and mushy. Rinse, and squeeze out the water and add to the pan above. Mix well. Season with salt and leave for 1-2 minutes. Can drizzle some lemon juice if desired.

poha3Serve warm with some tea, coffee or juice!

See Also:

Pearl Tapoica Upma
Quino Upma
Pearl Couscous Upma
Amaranth Upma
Upma & Pessarattu