Why does it work
- A briefly re -introduction of pohe in cold water ensures that the grain is tender, which reduces the risk of overting them.
- Blooming spices in oil leads to soluble taste in their fat and spreads them throughout the dish.
- Giving different types of vegetables to cook with pohe gives you flexibility to customize the dish.
In my Indian home state of Maharashtra, a favorite traditional savory breakfast is Poh Poh: onion, flat rice (also known as pohe or poha) is paired with onion, a medley of spices, and vegetables such as potatoes, green peas, cauliflower or tomatoes. While a breakfast is the mainstay, pohe is often served in teetime, enjoyed with a warm cup cha (tea). It was my favorite Sunday breakfast as a child and now as an adult, an easy and satisfactory food. I regularly busy working at home in the morning, or even for a simple light dinner.
I first learned how to cook Pohe from my mother. Its version was bright yellow by a generous amount of turmeric and heavy spicy, a combination of spices with cumin and mustard seeds that he used in many charming Indian cuisine. But honestly, its version was never my favorite. I like the version I have learned from my father’s family, who come from the city of Pune.
It was not until I was living in California that I learned how my father’s cousin Shirish Marathe and his wife Sushma Kaku had to cook their version during his visit; My recipe below is based on their base. It is unconscious yellow by a subtle sweet and pakhandi kick, reserved amount of turmeric (less than my mother). In my opinion, this is the best way to prepare pohe.
Serious Eats / Kanika and Jatin Sharma
How to make poh
Pohe (component) is a de-huskade rice that is soaked in warm water, dries, and then flored in flakes; At this point they are a protected food with a long shelf life. Since it is basically rice that is equal-cooked and treated, it cooks much faster than raw rice; This actually needs to briefly reinforce and heat before eating only before eating.
The best way to do this is to soak small amounts of cold water for only 15 minutes. Cold water works best, as soaking it in hot water is at risk of overting equal grains. It is also important to stir sometimes during this time to ensure the grain equally hydrated.
To make a seasoning-base for this recipe, I use the same mustard seeds, turmeric, and asafoetida masala that Sushma, the wife of my cousin, used in her version. In the Indian state of Maharashtra, where my family belongs to, Hasfoatida-Mastard-Turmeric is often considered a “holy trinity” of seasoning.
Hasfoatida is a gum resin that dripping from the roots of an herb called Ferulula Asfoatida, a Central Asian plant in a celery family. It is assembled and then occurs on the ground in a powder. Its nuggets were left in the grain sacks because insects lived away from their strong aroma. Cook in India learned that its sulfurus, onion-garlic smell and taste were a welcome in many dishes. My father did not like the sharp aroma of Hasfoatida, so my mother never cooked with it when I was growing up. But as an adult, I love its taste and always use it when I make seeds with mustard seeds, like I do here in this pohe recipe.
Spices bloom in hot oil – and I mean hot sharp, those mustard seeds should pop in contact with PAN – Fresh green chillies, curry leaves and onions are added. It is important that onions are only briefly cooked, so they still maintain their crunch a little bit, which makes a good contrast for the tender rice in the dish. At this point, your choice of vegetables – potato, green peas, cauliflower, or tomato – added and covered is exploded until only tender.
Serious Eats / Kanika and Jatin Sharma
Soaked rice is shaken and everything is briefly cooked until the bus is hot. Since the rice is already softened by soaking, you are really warming it and coating it evenly in a spice mixture. Just before serving, I like to add a small amount of sugar and lime juice to balance a mixture of sharp and charming spices. The final dish should be salty, pungent, fainted sweet, and spicy together all, and you may need to adjust more salt, lime juice, or sugar to find the right balance.
Beyond my listed serving suggestions, suggestions of a spraying of a side of sealantro, grated coconut, and plain yogurt, I also recommend serving pohe with a variety of spices such as sealantro sauce, Tomato chutneyOr quick common pickle.
Every time I prepare Pohe in this way, I feel deeply connected to my aunt and my family, and I am grateful to learn how to prepare this incredibly delicious dish.
This Indian rice dish is perfect for porridge lovers
Cook mode
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4 cup thick Pohe ,12 Ounce, 340 Yes) (see note)
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1/2 small spoon Ground turmericDivided
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2 spoon Diamond Crystal Kosher SaltDivided; For table salt, use half from volume
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1 small spoon SugarDivided
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5 spoon ,75 ml, Avocado oil Or grape oil
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1 1/2 spoon Brown mustard
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Pinch Of Detention ,Alternative, see note)
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2 Small Fresh green Thai or Indian chiliStems and minced
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10 Thief (optional)
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226 Yes white onion
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Vegetable of your choice: 1 Big Ambition Potato (About this 10 Ounce, 280 Yes), Peel and cut into 1/2-inch piece; Or 10 Ounce ,3 1/2 cup) Small Cauliflower Florates; Or 1 cup Chopped fresh TomatoOr 2 cup ,10 Ounce, 200 Yes) Frozen or fresh shealed green peas, rinsed
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2 spoon Lemon juice From 1 medium Lemon More for plus serving
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1/4 cup Dye Pack, Finely Chopped Fresh Sealantro Leaves and tender stems, more for plus serving
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3 spoon Chopped fresh Coconut Or to dry, for (optional), no tightened coconut -coconut
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Field Complete milk curd, for service (optional)
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In a medium bowl, add poh and cover with cold water. Gently swish with your hand, then drain through a fine waterfall. Shake well to remove any dull water, then return to Poh in empty bowl. Allow to sit down, slowly to the pohe to separate the grain with a metal fork and to stop the clumping and to be careful to break the grain, until the grain is softened enough, when a grain is gently pressed between the thumb and index finger, it breaks for about 15 minutes. If the poh is too dry, sprinkle 1 tbsp of water on the top and mix gently, then rest for about 5 minutes before checking the texture again. Once soft, stir in 1/4 teaspoon turmeric, 1 teaspoon salt and 1/2 teaspoon sugar.
Serious Eats / Kanika and Jatin Sharma
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While in pohe, 6-fourth of saucepan, heat oil on moderate-up high heat, until smoking, about 1 minute. Keep the lid/screen. Reduce heat to reduce and test oil with a mustard seed. If it pops immediately, the oil is ready; If not, return the heat to the medium-high for 1 additional minutes and retracts. When ready, quickly add the remaining mustard seeds to the saucepan and cover with a lid/screen. Mustard seeds will pop, which will make a sound like a popping corn, until the popping stops, about 20 seconds. Immediately expose the pan, reduce the heat to reduce, and quickly stir 1/4 teaspoon turmeric, Hasafetida, and green chills for oil. Increase heat to medium and immediately add onion and curry leaves, if used, and cook until the onion is soft, about 1 minute.
Serious Eats / Kanika and Jatin Sharma
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Stir in the vegetable of your choice and increase the heat to the medium -high. Stir 1 teaspoon salt and 1/2 teaspoon of sugar. Cover the pot, reduce medium to heat, and cook, sometimes stirring, until the vegetables are tender (or potato: 10 to 12 minutes; for cauliflower: for 7 to 8 minutes; for 7 to 8 minutes; for green peas and tomatoes: 2 to 3 minutes).
Serious Eats / Kanika and Jatin Sharma
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Stir in soft poh, then cover and cook, stirring once or twice, until the grains are heated and everything is tingered in yellow, 4 to 6 minutes. Remove from heat.
Serious Eats / Kanika and Jatin Sharma
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Stir in lime juice and cilantro. Weather for taste with salt, lime juice and/or sugar if necessary. , If used, transfer to the bowl, sprinkling poha with sealantro and coconut. If desired, serve with plain curd.
Serious Eats / Kanika and Jatin Sharma
Special equipment
Lid-rate stretner, lid or splator screen with 6-quarter saucepan
Note
Pohe can be purchased in South Asian Grosers. Be sure to buy a thick poha (poha) so that it does not disintegrate when it is renovated. Do not use warm water to rinse and reinforce the poh, as it will also be separated.
Asafoetida can be found in most Indian grosers. It is also available for buying online. I recommend powder sold in small jars instead of large plastic containers, as they absorb aroma. When you open the container, you will smell the aroma of an onion-garlic from Asafoatida. Keep it closed between tightly use, otherwise the smell will permeate your entire kitchen. Although it adds a specificly vocal garlic-and taste in the pohe, you can leave it when it is unavailable, although the result will be less fragrant.
Do not use nonstick pan or plastic or wooden sterils while making poh. The nonstick pan has a deep interior that makes it difficult to see spices during cooking, increasing the risk of scorching, while plastic or wooden spoon is more likely to break or clump it.
Make-forward and storage
Pohe can be reflected in an airtight container for 1 day. To heat, the spoon of water was added to a bowl with microwave pohe 1, covered until heated.
