“Kanda Poha with Methi leaves” … My craze for methi leaves continue … added the finely chopped leaves to "Kanda Poha (Pova) / Onion Beaten Rice Dish" ... A very famous Maharashtrian breakfast dish and had a lovely healthier breakfast option with the added goodness of methi leaves … Yummy Yumz …
** I have posted many varities of Poha / Pova which is a very common and easily prepared dish all round the country. These are prepared both a little bit bland as well as spicy and are mostly served for breakfast. They are also prepared in sweet form for Naivedyams. Southern parts of India are more famous for various recipes with this versatile ingredient. Also kanda poha and batata poha of Maharashtra State is very famous too. We amchies have many dishes with poha. Poha plays an important part in preparation of Naivedyam during festivals. I won’t run into the details of Items done but I have to say that I try to bring in many variations while preparing poha / povu / poha by making some changes by adding any veggies or masalas etc. Previously I posted the same in Chitranna style where raw mangoes were used along with coconut and ground to a coarse paste and the same was added to the poha for flavor. Then there were some prepared with veggies like carrot etc.
** I also want to mention here that there was also the one where I added in ground coriander leaves which I named “Kothimbir Poha / Coriander Pova” and was first of the kind and had gone viral and many had followed the same. While some gave the credit some did not, well that is part of the game I guess. Today I tried another version with inclusion of fresh methi leaves which being winter are available in plenty. Not at all difficult to prepare except that it does take time to pick and clean the methi leaves. This is a simple recipe with mild methi flavor, sure to be appreciated by your family and friends when you prepare and share it with them. Methi is very good for health and should be added in different ways to diet so that children who are reluctant to eat the same will do so without hesitating. Go ahead and enjoy this Methi flavored poha.
** Here is the simple and healthy Kanda Poha with Methi Leaves Recipe ......
** Put 250 gms of thick poha / jada poha in a colander and rinse under running tap water. Allow the water to get drained and keep this aside for about 20 minutes. There is absolutely no need of soaking the poha. The little bit of water that is stuck to the poha while rinsing is enough for the poha to get soft and of the correct texture in 15-20 minutes. Just separate it with the help of fork gently before adding it on while preparing. That’s all.
** Pick, clean, wash and finely chop fresh methi / fenugreek leaves. You should have about 3 cups of the chopped leaves. Keep this ready aside.
** Peel off the skin of 1 large sized or 2 medium sized onions and chop finely. Keep this also ready aside.
** In a thick bottomed kadai, add in 3-4 tblsp of ghee / oil and bring to heat. When hot lower the heat and add in 1 tblsp of jeera, 1 tsp of mustard seeds, 5-6 green chilly cut to pieces, 1 tsp of hing powder, ½ tsp of haldi powder and about 15-18 fresh curry leaves. Fry for a minute.
** Now add in the onions and fry till the colour changes slightly. Now add in the methi leaves kept ready and mix well. Increase the heat to high and stir fry for 2 minutes. Now lower the heat to minimum, cover and cook for 3-4 minutes or till the methi leaves are almost cooked. Methi leaves do not take much time to get cooked, so do keep a watch on it.
** Now add salt to taste and mix well. Finally add in the poha kept ready and mix well, taking care to see that the leaves, the color, salt all get mixed in well with the poha. Do this lightly and do not add more pressure when stirring or else the poha may crumble. Sprinkle some water if necessary. Cover with a tight lid and let cook on slow fire.
** After few minutes remove the lid and mix all the ingredients together again. Sprinkle some water again if you find the mixture of poha too dry. Cover with lid and let cook for some time or till done. All it takes is about 8-10 minutes for the poha / pova to get soft and cooked well. Open the lid and add in the juice of one freshly squeezed lemon. Mix all together, cover, remove from heat and keep aside for 5 minutes for the flavours to seep in and get mixed.
** “Kanda Poha with Methi leaves” is done and ready to be served. Always serve this dish fresh and hot lest it looses taste. You may serve it as it is as it really does not need any accompaniment but if desired you can serve the same with any chutney or raita of your choice. You can also serve it with some spicy pickle. Tastes simply awesome, sure to be liked by your family and friends
** For the Cabbage Onion Raita Recipe, Please follow the link given below ….
** You can use the search option for "Raita or Salad" where you will get many more salad dishes with addition of curds. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** You can use the search option for "Poha or Pova" where you will get many more Poha dishes with addition of vegiies / spices etc. Do try out various types of dishes and Enjoy them with your family and friends and do give me a feedback if possible.
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".
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