“Kanda Poha with Methi leaves” … and my love for methi leaves continues … this time I added these leaves finely chopped for a healthier option to kanda poha a well known famous Maharashtrian breakfast item which I am sure you all know too well ... try it and enjoy with your family ... Yummilicious ....
** I have posted many varieties of Poha/ Pova/ beaten rice which is a common and easily prepared breakfast/ snack 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 in GSB Konkani Saraswat Community. Southern parts of India are more famous for various recipes with this versatile ingredient. Also kanda poha/ batata poha of Maharashtra State is very famous too. We amchies have many dishes with poha as it plays an important part in preparation of Naivedyam during festivals. Then there a few more sweet items prepared with addition of poha like mando, oondo, churmundo etc. I can keep mentioning, but I think I will keep it for those postings.
** 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 small changes such as 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 again, there were some prepared with veggies like carrots, methi leaves etc. I also want to mention that I prepared one with addition of 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, we all do take inspiration at times.
** Today I tried another version with inclusion of fresh methi/ fenugrrek leaves which being winter are available in plenty. Not at all difficult to prepare except for the time consumed in picking and cleaning of the leaves. Methi leaves have immense health benefits that are well known to all and I am sure there are plenty of dishes you all preparing using these slightly bitter flavoured 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. Do browse through the blog for more choice of recipes, go ahead, prepare and enjoy them in your home.
** Here is my simple recipe for “Kanda Poha with Methi leaves” ... my style ...
** Add about 250 gms of thick poha/ jada poha/ beaten rice in a colander and rinse under running tap water until thoroughly wet and rinsed well. Allow the water to get drained properly and keep this aside for about 20 minutes to enable the excess water to drain off and for the poha too to be soaked and softened. When softened gently loosen it a bit with the help of fork and keep it aside ready.
** Note : There is absolutely no need of soaking poha in water and the rinsing method gives fantastic results. The little bit of water that is sticks to the poha while rinsing is enough for it to get soft and be of 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 (piyavu/ kanda) and chop finely. Keep this also ready aside.
** In a thick bottomed kadai, add in 3-4 tblsp of ghee (toop) or oil/ tela and bring to heat. When hot lower the heat and add in 1 tblsp of jeera (cumin seeds), 1 tsp of mustard seeds (rai/ sasam), 5-6 green chilly (tarni mirsanga/ hari mirchi) cut to pieces, 1 tsp of hing (asafoetida) powder, ½ tsp of haldi (turmeric) powder, about 12-15 fresh curry leaves (kadipatta/ karbevu) and fry for a minute.
** Now add finely chopped onions and fry until the colour changes lightly. Add prepared and kept methi leaves, mix well and stir fry on high heat for 2-3 minutes only. Lower the heat to minimum, cover and cook for 3-4 minutes or until the methi leaves are almost cooked, say about 90% only. Methi leaves do not take much time to get cooked, so watch out and stir in between a few times for even cooking.
** Now add salt (namak/ meeta) to taste and mix well. Lastly add in the poha kept ready and mix well, taking care to see that all the ingredients get evenly mixed. While mixing do so gently and avoid addition of pressure or else the poha may crumble. Cover with a tight lid and let cook on slow fire stirring well in between for even cooking. You may sprinkle some water and mix well if necessary only ie if you find that the poha is too dry in texture and in not being softened while cooking, however be careful.
** Let the poha cook for some time or until softened and done. All it takes is about 8-10 minutes for the poha/ pova/ beaten rice to get soft and cooked well. Open the lid and add in the juice of one freshly squeezed juice of small sized lemon (limbiyo/ nimboo/ limboo) and mix well. Remove immediately from heat and keep it aside covered for 5-10 minutes for the flavours to seep in well before serving.
** “Kanda Poha with Methi leaves” is done and ready to be served. Always serve this dish fresh and hot for best of taste. You may serve it simple as it is as it really does not need any accompaniment to be served along with. However, if desired you can serve the same with any chutney/ raita/ pickle of your choice. I served it with cabbage- onion raita for a change as we love curds with poha and it was fantastic. This is a spiced poha/ beaten rice with the goodness of fresh methi/ fenugreek leaves that adds on health benefits by increasing the overall value of the poha. Do give it a try, it tastes lovely, something different from the regular ones, sure to be liked by your family and friends.
** We GSB Konkani Saraswats have traditionally been serving upma, usli, poha etc. with steamed Nendrabale Kele/ South Indian (Kerala) Bananas and it tastes wonderful in combo. Sort of makes it a complete nutrient pack of its own and tastes great too. My family and friends loved this combo very much, so just give it a try, when you have purchased some methi leaves or when they are in season (winter). Children are always fussy about eating normal poha or for that matter most of the dishes prepared at home, but usually love when something different is served each day, so go for it and make them happy while at the same time staying assured on health benefits.
** For "Cabbage- Onion Raita" recipe, please follow the link given below ….
** Sharing a common link to all “Raita/ Salad” recipes shared in the blog below, you may browse through in leisure and try them out too ….
** I am sharing a common link below for a variety of “Poha/Pova/Beaten Rice” dishes shared in my Blog, do browse through the same for more options and try them out in leisure and enjoy with your family and friends ….
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Thanks.