Batata Poha <br />Batata Poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple snack. The potatoes and onions act as a soft and moist interlude to the chewy poha, while the traditional tempering, ginger-chilli paste and lemon juice add to the flavour. While it tastes best when had hot and fresh, it can also be carried in the snack box.<br /><br />Preparation Time: 10 minutes. Cooking Time: 10 minutes. Serves 2. <br /><br />2 cups thick beaten rice flakes (poha)<br />2 tbsp oil<br />½ tsp mustard seeds (rai / sarson)<br />½ tsp asafoetida (hing)<br />½ cup finely chopped onions<br />½ cup peeled potato cubes<br />Salt to taste<br />¾ tsp turmeric powder (haldi)<br />1 tsp ginger-green chilli paste<br />1 tbsp sugar<br />2 tsp lemon juice<br />1 tbsp milk <br />1 tbsp finely chopped coriander (dhania)<br /><br />For the garnish<br />1 tbsp finely chopped coriander (dhania)<br />Lemon wedge<br /><br />1. Heat the oil in a deep non-stick pan and add the mustard seeds.<br />2. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.<br />3. Add the onions and sauté on a medium flame for 1 to 2 minutes.<br />4. Add the potatoes, 2 tbsp of water, salt and ½ tsp of turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.<br />5. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water.<br />6. Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining ¼ tsp of turmeric powder, sugar, lemon juice and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.<br />7. Add the coriander and mix well. Serve hot garnished with coriander and lemon wedge.<br />http://www.facebook.com/rajvitthalpura<br />http://www.fullbollywoodmovieshd.com
