“Spiced Spring Onion- Beaten Rice (Kanda Poha)” served along with Ginger Tea (Adraki Chai) and papaya … a tasty- healthy breakfast dish often prepared in Maharashtrian homes either using onions or potato or both at times … I just tweaked a little bit and prepared using spring onions and it tastes awesome … Yummilicious …
** Kanda Poha (Beaten Rice with Onions) or Batata Poha (Beaten Rice with Potatoes) is a common snack prepared in almost all Maharashtrian homes and now all of us too have followed suite as it tastes wonderful. I guess that is the advantage of free acess to network on fb or Google Blogs were in it has become easy for people all over the world to browse through and try out dishes that appeal to them.
** I have posted many varieties of Poha/ Beaten Rice dishes that it came as a surprise to me that I still can post more with variations which is one of my favorite hobby. I have written a lot about poha/ beaten rice and the various preparations elsewhere so will be sharing the common link to all at the bottom of this recipe. You may browse through the same and try out that which you feel will be loved by your family and friends.
** Here is my simple method of preparation of “Spiced Spring Onion- Beaten Rice (Kanda Poha)” … the recipe is the same as previous ones I posted with the only difference being that here I have added spring onions …
** Put about 250 gms of thick beaten rice (datu pova/ jada poha) in a colander and rinse under running water. Allow water to be drained and keep 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.
** Peel off the skin of the bulb portion of about 5-6 spring onions (piyava jada/ Hara Pyaz) and slice off the root portion. Clean and wipe dry the white onion portion and chop them finely and keep it aside. Now cut the green leaf portion of the spring onion into ¼ inch round pieces with the help of scissors, rinse it under water in a colander and keep it aside for the excess water to get drained off completely, Keep this also ready aside.
** In a thick bottomed kadai, add in 2 tblsp of ghee/ toop and 2 tblsp of oil/ tel together and bring to heat. When hot lower the heat and add in 1 tblsp of jeera (cumin seeds), 1 tsp of mustard seeds (sasam/rai), 5-6 green chilly (tarni mirsanga/ hari mirchi) cut to pieces, ½ to 1 tsp of hing (asafoetida) powder (depending on its aroma), ½ tsp of haldi (turmeric) powder and about 15-18 fresh curry leaves (kadipatta/ karbevu) and fry for a minute.
** Now add in the finely chopped onions and fry till it turns translucent and then add in the leaf portion of the spring onions and continue to further fry for about 2-3 minutes on medium to high heat. When done, lower the heat and add in salt (namak/ meeta) to taste and mix well. Lastly add in the prepared and kept ready softened poha and mix well, taking care to see that all the ingredients get mixed equally well.
** While mixing the poha do not use force but do so lightly as if you apply pressure the poha may crumble, but do see to it that all the ingredients have mixed in well. At this point if you find that the poha is too dry sprinkle some water and mix in well otherwise the poha will not turn soft in consistency. Cover with a tight lid and let cook on slow fire in its own steam, mixing a few times in between if found necessary.
** Note : You can add in handful of roasted groundnuts/ peanuts or fry them for a few minutes just before adding the leaf spring onions if desired as the crunch adds on to the taste and the poha tastes wonderful. I have been adding them often till a few months back, but somehow recently we learned that my hubby is allergic to groundnuts, so we have stopped the same in my home, in fact I have almost stopped bringing them home.
** After few minutes remove the lid and mix all the ingredients together, check and see if the poha has softened and done as this process does not take much time. Again, if you realize that its too dry or brittle sprinkle some water, mix well, cover and let cook for another few minutes and it will be done. All it takes is about 8-10 minutes for the poha/pova/beaten rice to get soft and cooked well, do not overcook or they will turn brittle.
** When done remove from fire add in the juice of one freshly squeezed lemon (limbiyo/ lemon) depending upon its tartness and handful of finely chopped fresh coriander leaves (dhania/ kottambari pallo), mix well, cover and keep aside for 5 minutes for the flavours to seep in properly and it is done. If you have not added peanuts initially and would love to do so you can add in roasted ones now too or you can add a few roasted cashew nuts too.
** “Spiced Spring Onion- Beaten Rice (Kanda Poha)” is done and ready to be served. Tastes best served hot, freshly prepared as somehow it loses taste when cold. There is absolutely no need of any accompaniment for this one but if you prefer you can relish it with some pickle, chutney etc. We Konkani Saraswats have a habit of serving upma, usli, poha etc. with steamed Nendrabale Kele/ South Indian Banana which also tastes awesome.
** However, we prefer lighter breakfast these days so served it with a few pieces of freshly cut ripe papaya which has now become a must with breakfast in my home. Steaming hot coffee or tea is a must in almost every Indian homes as per each ones choice and in my home I prefer hot Adraki Chai/ Ginger Tea for breakfast though hubby loves strong decoction/ filter coffee. Do try this variation out too as spring onions are very good for digestive problems.
** I am sharing a common link below for “Poha/Pova/Beaten Rice” Dishes posted in my Blog, do check out through the same for more options and varieties in preparing the same …
** For the "Adraki Ellaichi Chai/Ginger Cardamom Tea (Masala Chai/Tea)" Recipe, Please follow the link given below ....
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