A great idea for a working lunch which is how I like to eat poha. This simple, healthy and easy to make dish is actually a breakfast staple but can be easily taken to work for a snack and had as a light dinner as well.
Poha is rice that has been half boiled and then beaten into flakes. The way to prepare poha for a recipe is to give it a quick rinse and then drain it. It absorbs water quickly and becomes nice and soft. If you let it sit in the water for too long it could get mushy. So make sure you drain it.
2 cups poha
1 tsp turmeric powder
1 tsp mustard seeds
8-10 curry leaves
1 tsp grated ginger
1 medium onion chopped
1 potato boiled and cut into cubes
small bunch of coriander leaves
1/4 tsp of hing(asafoetida)
1 green chilly chopped
3 tbsp of peanuts roasted
1 tablespoon jaggery powder or brown sugar
salt to taste
Start off by roasting the peanuts for 5 minutes on a low flame stirring continuously till they become nice and golden brown.
Chop the onion and green chilly, wash curry leaves and coriander and set aside. Boil one potato and cut into cubes. Grate around a teaspoon of ginger
In a pan heat a tablespoon of ghee and crackle a teaspoon of mustard seeds. Add 1/4 teaspoon of hing (asafoetida).
Add the onion and green chilly and fry till the onion turns translucent.
Add the curry leaves and grated ginger. Add the groundnuts and fry for two minutes. Add the boiled,cubed potato and fry for another 3 minutes or so.
Add 1 tsp of turmeric powder and stir well. Then add 2 cups of washed and drained poha. Add a tablespoon of brown sugar and salt to taste.
Finally add a bunch of coriander leaves chopped and stir well. Adjust salt and sugar.
Prawn curry is a staple in every goan home. This is a traditional goan recipe that we have been making from time immemorial. It uses coconut which is a staple in coastal cuisine and every family has their own version of curry. Served best with the traditional goan brown rice and not to mention pickle!
For Grinding to a paste:-
1/2 cup of grated coconut
1 medium onion fried to golden brown
1/2 tsp of turmeric powder
1/2 tsp of cumin seeds
1 small knob of tamarind
1 tsp of coriander seeds
5 garlic cloves
4 kashmiri chillies( washed and cut in half)
3 tbsp water for grinding
For the Curry:-
20 medium prawns cleaned and deveined to which I have added a half tsp of
salt and 1/2 tsp of turmeric powder
1/2 tsp of mustard seeds
1 medium onion sliced
8-10 curry leaves
ginger julienned(fine strips) around a tbsp
1 whole green chilly
1 cup of water
salt to taste
First start off by cleaning and deveining your prawns, adding half a tsp each of salt and turmeric powder and keep it aside.
Chop up a medium onion and saute it in a tsp of oil till golden brown.
Once it cools , add the onion and the rest of the grinding ingredients to a grinder and grind to a smooth paste with a little water.
In a medium saucepan, heat a tbsp of oil and once it heats up, add the mustard seeds and ginger juliennes and let the mustard seeds crackle.
Then add the onion and curry leaves and fry till the onions turn translucent.
Then add the spice masala paste and fry for 5-7 minutes on a low flame, till the paste changes colour and releases oil.
Then add the prawns and stir well. Fry them in this masala for two minutes.
Add a cup of water and season with a tsp of sugar and salt to taste.
Cover and let it cook on a low flame for 10-12 minutes till the prawns are done.
Add a whole green chilly. This gives the curry good flavor!
At this stage you can adjust the thickness of the curry to your liking by either adding more water or drying it out by leaving the pan uncovered till you reach the consistency that you like.
Always keep tasting and balance out the flavors with salt and sugar.
Serve with steaming hot rice and thats it, lip smacking prawn curry is ready to be served
11 kashmiri chillies( these chillies aren’t too spicy and impart a nice red colour)
2 one inch pieces of cinnamon
3 green cardamon
12-15 small cloves of garlic or use 8 big cloves
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 onion fried till golden brown
1 ball tamarind(a tbsp of tamarind paste)
1 tbsp vinegar
4 tbsp of sugar
salt to taste
1.Start by chopping up an onion and frying till golden brown.
2. Cut the top off the chilies and cut each chilly in half. Wash them well around 2-3 times. Allow most of the seeds to wash off.
3.To a grinder or blender, add the chilies and all the rest of the ingredients, including the fried onion. Add the sugar and salt along with some water, around 5-6 tbsp of water and grind to a smooth paste.
4. After this put the ground masala back into the same pan you fried the onion in and let the masala come to a boil for around 2-3 minutes. Keep the flame low.
5. Store in a sterilized, airtight container in the fridge. This should keep for around a week