The sudden nice and breezy weather here has got me into the mood of cooking often these days. But we get lucky only during the late evenings. Calcuttans are still braving the scorching heat otherwise. A good weather can really uplift my mood, in an instant. And yesterday it resulted in these cute Pretty in Pink Cupcakes. It’s the mornings when I don’t like indulging in the kitchen. I’d rather leave instructions and get the breakfast ready. But when it’s about preparing something that gets done in flat 10 minutes, I don’t mind. Especially when hubby dear makes a request for it.
Poha is hubby dear’s favourite and this recipe is loosely based on how he instructed me to prepare this dish for him. Not only is Spicy Poha a delicious choice in breakfast, it’s nutritious too. And for me the best part is, it’s super quick to prepare.
Poha is popular in many parts the country. All versions varying a little here and there in ingredients and taste. My way of making it makes it somewhat spicy in taste and that’s how I find the poha to be just perfect.
- Chivda (flaked beaten rice) 1 cup (use the thick one)
- Potato, 1 large sized, chopped
- Onion, 1 large sized, chopped
- Green chilli 1, finely chopped
- Mustard seeds 1/2 tsp.
- Chana Dal 1 tbsp.
- Turmeric ppowder 1/2 tsp.
- Roasted cumin powder 1/2 tsp.
- Curry leaves, a handful
- Coriander leaves, a handful, chopped
- Lemon juice, 1 tbsp.
- Salt as per taste
- Wash and drain the chivda. Heat oil in a pan. Add the mustard seeds. When they crackle add the chana dal. Fry for a minute.
- Next add the chopped potatoes and fry till they are soft. Add the turmeric and roasted cumin powder. Mix well. Next goes in the chopped onion and green chilli along with the curry leaves. Mix everything well and fry for about 2-3 minutes.
- Finally add the chivda. Mix well and stir for about 2 minutes. Add lemon juice and garnish with coriander leaves. Serve.