<$BlogRSDUrl$>
Swetha's Fusion
Where there is Fusion there is Creation!

Sabakki Sandige | Sabudana Papad | Sago Vadams | Sun Dried Tapioca-Pearls Fryums

Sunday, August 04, 2024



Sandige are prepared during summer and are used during monsoon season. Some parts of south India gets such a heavy rainfall and floods that its hard to get out of the house to get vegetables. Before refrigerators come into our life, Sun dried fryums and pickles were ways of preserving food for 'rainy days'. These are still prepared and in use as they are yummy, and serves as snacks as well ...and anyway, one can not depend on electricity during monsoon :P 
Sandige is served mainly as side dish with rice. There is no word for Sandige in English, 'Fryums' was the first commercial brand which sold sandige/vadam made with potato starch & tapioca flour in India. The name got stuck and people simply use the word 'Fryums' for Sandige or Vadams. 

There are different variety of sandige and happala:  
  • Base ingredient: akki/rice, ragi (finger millet), sabakki(Tapioca Pearls), aralu (Puffed paddy rice), avalakki (pounded rice), semolina 
  • Sandige made with vegetables - potato, bitter gourd, ivy gourd, green chilies
  • Papad/Happala: akki/rice, jackfruit, avalakki/poha, urad dal/black gram, karada (spicy red) happala, potato, genasina (sweet potato)
  • Combination of - black gram + ash gourd, aralu + ash gourd, 
  • Dal Vadi (sun-dried lentil dumplings): Toor dal (split pigeon peas), moong dal, Punjabi vadi - these sun dried dumplings are used in making curry.
Sabakki/Tapioca Pearls sandige is one of the easiest to make. ...at least for me. You can not go wrong with it, good recipe for newbies venturing into making sandige. I also feel it's the tastiest one. I could be biased. This is my mom's recipe. She is used to make every summer - a lot of it. Not only store a huge quantity for us, she used to pack batches of them to share with others as well. Every year, she used to  make sandige with rice, ragi, sabakki, potato, bitter gourd, ivy gourd and green chilies. 

Check out other recipes I have blogged which uses - Sabakkii, Sago, Sabudana 

Ingredients

  • 1 cup - Sabudana / sabakki / tapioca pearls
  • 4 cup - Water
  • 1 tsp - Green chilli paste (or as per taste)
  • 1 tsp -  Cumin / jeera
  • ¼ cup - Onion finely chopped (optional)
  • pinch - Hing / asafoetida
  • Salt - as per taste

Method:

  1. Rinse 1 cup of sabakki couple of times and soak in enough water for at least 3 to 4 hours.
  2. After soaking, drain and keep it aside.
  3. In a large pan, bring 4 cups of water to boil.
  4. Add soaked sabakki to the boiling water.
  5. Mix-in chilli paste, cut onion and salt.
  6. Occasionally stir and cook until sabakki becomes translucent. 
  7. Turn of the flame, add cumin and hing. mix it all well. 
  8. Let it cooldown for about 10 minutes, the mixture will become more thick.
  9. Meanwhile, prepare the trays to put sandige on. I used parchment paper for lining on baking trays, you may use clean thick plastic sheets or use steel trays without lining.
  10. Using a long spoon, place a tbsp of prepared sabakki mixture on the sheet and slightly spread making a small rounds.
  11. Sun dry them for 2 days or till it dries out completely. I transfer all the sandige on one tray on day-3 and put it out in sun for one more day. NOTE: bring the sandige inside the house in the evening and put them out next day morning. Do NOT leave them out overnight.




  12. On the last day, once you bring the sandige inside, let it air out for couple of hours or overnight, then transfer it to a container. 

Fry and Serve:

  1. Put deep-fry pan on stove with about two cups of oil on high flame. 
  2. Once hot, reduce the flame to medium-high
  3. Carefully slide few sun dried sabakki sandige to the hot oil. It will start to bubble and swell. Use a slotted spatula or long strainer spoon to move them to the center and flip the sandige and make sure it is cooked at the edges by pushing it into hot oil. 
  4. Remove the fried sandige from the oil and transfer on to a paper towel to drain extra oil. 
  5. Fry in multiple small batches to cook them evenly and is manageable. Do not crowd the fry pan.
  6. Sandige is ready to serve as a snack or as a side dish with rice.

NOTE:

  • Use medium size sabakki/sago . Don't use nylon variety.
  • It is better to soak the sabakki overnight, so that you can make the mixture early in the morning. And when you put it out in the sun, it will receive a full days sunlight to dry well. By end of the day one, it would have started to leave the lining sheets.
  • While preparing the mixture, if the mixture becomes too thick, just mix little bit of hot water.
  • If the mixture is watery, take some raw sabakki, blend it into powder. Mix in the powdered sabakki to the mixture and cook for about 3 to 5 minutes and let it cool. This will help the mixture to thicken
  • Salt should be added carefully. When you taste the batter, it should be mild, after sandige dries it will be just right.
  • When deep fried, the sandige will expand, therefore keep the size little small.
  • Using onion is optional. But if you don't mind, use it. It really tastes good.
  • If you have small children in house, reduce the chilli paste to reduce the spice or not use it at all.
  • Instead of green chilli , you can grind red chilli and tomatoes to get tomato flavor and red colored sandige .
  • You may add lime juice along with cumin; or  1/2 cup buttermilk while cooking for some tanginess.
We leave in bay area and are blessed with plenty of sunshine in summer - excellent condition for drying sandige. But also, there are Seagulls in the area as well, not a lot compared to coastline, but better to be cautious then to risk it. We have covered patio in our backyard, I placed sandige at the East-edge of the patio in the morning and moved it to West-edge around noon - still under the patio to avoid seagull droppings. I placed the trays with sandige on garden chairs and/or iron-board, so it was easy to move. Sandige did not receive sunlight for about half hour around noon, but since we have longer summer days, it does not matter. 

Labels: , , , , ,

~ Sabakki Sandige | Sabudana Papad | Sago Vadams | Sun Dried Tapioca-Pearls Fryums ~
Posted by Swetha @ 8/04/2024 03:16:00 PM :: 0 comments

Swetha's Fusion :: permalink


Cauliflower Tawa Fry - South Canara Style

Sunday, July 14, 2024

 


Cauliflower Tawa Fry and similar tawa fry dishes are made as a side dish to go with Ganji. In india, as any typical Mangalorean house, we ate 'kuchalakki ganji' for supper. Which is basically red boiled-rice porridge, -very nutritious and well suited for the tropical weather conditions.
Check out other tawa fried side dish recipes.

Ingredients 

Masala for Marination:

Method:

  1. Cut the cauliflower florets into slices. Basically cut lengthwise in the middle, about a centimeter thick.
  2. Take a bowl of warm water or tap water, mix some salt. Put the slices in the water till ready to use. Soaking in water helps in removing chemicals like pesticides and salt helps kill any bugs if present as well. 
  3. To prepare the masala, take all the masala ingredients listed in a mixing bowl, add little water and mix it to form thick paste.  
  4. Drain the sliced cauliflower from water put it into the mixing bowl with masala. Keep it aside and marinate for about 15 mins.
  5. After 15 minutes, sprinkle the suji rava over the mixture, mix it to lightly coat the cauliflower slices. 
  6. Place a flat fry pan on stove, switch it on to medium flame. Lightly spread oil over the pan. 
  7. Once the pan is hot, transfer the marinated cauliflower slices on the pan, spread and arrange them evenly. 
  8. Reduce the flame to medium-low, drizzle 1 tsp of oil over the  cauliflower slices, cover the pan and cook for about 4 to 5 minutes or until the underside of the slices are crispy.
  9. Remove the cover, flip each slice, on a low flame, let the other side get crispy as well. No need to cover the pan this time. Will take about 5 to 7 minutes.
  10. Serve hot along with rice. 
NOTE:
  • You may use same masala and steps to make tawa fry with Potato, Brinjal/Eggplant, Breadfruit, Plantain/green-banana, Kantola/spiny gourd and Fish. 
  • Lime juice can be substituted for tamarind paste.
  • I usually use Rasam powder as it gives more flavor. If you don't have rasam powder, just substitute with more red chilli powder.
  • Garam masala can be substituted for Rasam powder. One may notice, we in South India do not use much of Garam masala in our dishes as it does not suit the weather condition and one may end up upsetting their stomach. Garam means 'Heat', Garam masala is good to use in cold place like in North India, It generate heat in your body while digesting. If we do use garam masala, we also add poppy seeds, black pepper, coconut etc., to cool down and counter act. My mom would make Gasgase (poppy seeds) payasa for desert after having a meal which needed garam masala (like Chicken curry or Biryani)


Labels: , , , , ,

~ Cauliflower Tawa Fry - South Canara Style ~
Posted by Swetha @ 7/14/2024 08:18:00 PM :: 0 comments

Swetha's Fusion :: permalink


Stuffed - Chili Fritters | Mirchi Bonda | Menasinakai Bajji

Wednesday, July 10, 2024

 


In Bombay(Mumbai) one will find lots of Mirchi Bonda street stalls. Sometimes stuffed and sometimes plain. It is also part of 'Special double Vada pav'. In Karnataka, it is known as Menasinakai Bajji. It is a great evening snack especially while enjoying the monsoon rain. 

Usually, for stuffed bonda, big green chilies (not very spicy) or even small green bell peppers are used. The whole chili is used to make the bonda, but since my fry-pan is small, I cut the chili into small rings. For this recipe I used Anaheim Green Pepper. You can also use other pepper which has room for stuffing and is not very spicy.


Check out other Bonda & Pakoda recipes

Ingredients:
  • 3 - Green pepper
  • oil for deep fry
For batter:
  • 1 cup - besan | chickpeas flour
  • 1 tbsp. -  rice flour
  • ¼ tsp - red chili powder
  • a pinch - turmeric
  • a pinch - hing | asafetida
  • salt as per taste
For stuffing:

  • 2 - boiled potatoes
  • 1 - onion chopped finely
  • ½  tsp - chat masala powder
  • ½  cup - chopped fresh coriander leaves
  • 1 tsp - lime juice
  • salt as per taste

Prep

  • Boil potatoes, remove the skin and mash the potatoes
  • Finely chop onions
  • Wash the green chilies. Cut them into rings as shown in the picture or slit one side of the chili. Remove the seeds and inside veins. 
  • Prepare the batter: In a mixing bow, place all the batter ingredients. Gradually add water while mixing to make a smooth paste. Not too watery nor thick paste. Keep aside.
  • Prepare Stuffing: In another bowl, take the mashed potato, cut onion, chat masala powder and salt. Mix it all well. Now add lime juice and cut coriander leaves. Give a quick mix.

Method:

  1. Stuff the potato mixture into the peppers gently and keep it aside. I had some extra stuffing so I made it into small balls to make batata vada
  2. Put fry pan with oil on the stove on medium flame. Wait until the oil is hot enough. To test, a small amount of batter dropped into the oil should immediately bubble and float to the top.
  3. Dip each stuffed chili in the batter and carefully slide into the hot oil for frying. Repeat with few more them until fry pan fits enough. Do not over crowd the pan, may have to make in multiple batches depending on the size of your fry-pan. 
  4. Fry the bonda in medium flame, flipping the bonda after every few minutes to cook evenly on all the sides.
  5. Once cooked, carefully remove the bonda with a help of a large slotted spoon - onto a paper towel to remove excess oil.
  6. Serve hot with chutney or tomato ketchup.

Labels: , , , ,

~ Stuffed - Chili Fritters | Mirchi Bonda | Menasinakai Bajji ~
Posted by Swetha @ 7/10/2024 09:45:00 PM :: 0 comments

Swetha's Fusion :: permalink


Vermicelli Cutlet | Semiya Tikki | Shevige Cutlet - from leftover Vermicelli Umpa

 


Here is one more recipe made from leftover Vermicelli Upma, just like my previous post Vermicelli Pakoda. A wonderful and tasty twist. You can make these patties in the morning, let it cool to room temperature then pack it for lunch. Kids love it. You can serve as a snack with evening tea. 

Also, check out recipes for - broccoli and spinach patties and palak/spinach Pathrode 

Ingredients:
  • 2 cups - Vermicelli Upma
  • 2 tsp - red chili powder (or as per taste)
  • 1 tsp - lime juice 
  • 2 tsp - finely cut fresh coriander leaves
  • ½ cup - boiled and mashed potato helps in binding 
  • ½ cup - bread crumbs [store brought or home made] [Suji rava may be used instead]
  • ½ cup - oil -for brushing
Method:
  1. Take the leftover Vermicelli upma in a mixing bowl.
  2. Add red chili powder, lime juice and mashed potato. Mix it all together. 
  3. Take about 2 tablespoon vermicelli mixture and form into a ball. Press it gently to form patty shape. Place it on a plate. Shape the rest of mixture into patties and keep it ready.
  4. Put a flat pan on stove and turn the flame to medium heat. Spread little on the pan surface.
  5. Now, place each patty in the bread crumbs, coat both side and place it on the hot pan. Repeat the same with rest of the patties. 
  6. Lightly spray or brush cooking oil over the patties. Let it cook for about 4 to 5 minutes or until the underside it crispy and roasted.
  7. Now, flip the patties to cook on the other side. Brush bit oil. 
  8. Once the patties is ready, remove from the pan and serve.
  9. Serve hot Vermicelli cutlets with green chutney or ketchup. 
NOTE:
  • Vermicelli culets can me cooked in regular oven or air fryer as well. 
  • If you do not have ready bread crumbs, you can substitute with suji rava / semolina.
  • Mashed potato helps for binding and keep the patties shape. Also, adds to the flavor.
  • If you don't have leftover Vermicelli upma, just follow the direction on the packet to cook the vermicelli and use it to make the patties. You will need add salt and more chili powder.

Labels: , , ,

~ Vermicelli Cutlet | Semiya Tikki | Shevige Cutlet - from leftover Vermicelli Umpa ~
Posted by Swetha @ 7/10/2024 09:57:00 AM :: 0 comments

Swetha's Fusion :: permalink


Vermicelli Pakoda, Semiya Bonda, Shevige Bajji in Air Fryer (from leftover Vermicelli Upma)

Wednesday, July 03, 2024

 


Yesterday I posted recipe for Vermicelli Upma, so what to do with the leftover upma. Here is a secret, I prepare extra upma so that I can make Vermicelli Pakoda or Vermicelli cutlet for snacks. It goes so well with evening tea or filter-coffee. Now that we have air-fryer it makes my life more easy, I don't have to stand in front of the hot oil and constantly monitor it. Of course, it is more healthy as there is very little oil needed to prepare it in Air-fryer. 

Ingredients:
  • 2 cups - Vermicelli Upma
  • 2 tsp - red chili powder (or as per taste. Pakodas are usually more spicier then the upma)
  • 1 tsp - green chutney (optional) 
  • 1 tbsp. - curds [1 tsp lime juice can be used instead]
  • ½ cup - boiled and mashed potato (optional) helps in binding 
  • ½ cup - oil -for brushing
For dipping batter:
  • 2 tbsp. - Besan | Chickpeas flour
  • 1 tbsp. - corn flour [for Air fryer recipe, if you want to fry in oil, just add 1 more cup of Besan]
  • 1 tsp - chili powder
  • 1 pinch - hing | asafetida
  • 2 tsp - oil
  • salt as per taste 
Method:
  1. Take the leftover Vermicelli upma in a mixing bowl.
  2. Add red chili powder, green chutney, curds (or lime juice) and mashed potato if using. Mix it all together. 
  3. In another smaller mixing bowl, Take all the ingredients for making dipping batter and mix.
  4. Now slowly add little water at a time and mix to form thin batter.
  5. Put a liner in the Air Fryer basket. This is a optional step, but helps from batter dripping.
  6. Take about 1½ tablespoon vermicelli mixture and form into a ball. Press it in between you palm to form vada shape. Place it on a plate. Shape the rest of mixture into vada and keep it ready.
  7. Now, dip each vada in the batter and place them on the liner in the air fryer basket.
  8. Lightly spray cooking oil on the vada and place the basket in the air fryer.
  9. Air fry on 375°C (700°F)  for 12 minutes. 
  10. After 12 minutes, remove the vada, turn them over and place them directly in basket with out the liner. Spray or brush cooking oil over the vada and cook for another 8 to 10 minutes or until done. 
  11. Serve hot Vermicelli pakoda with green chutney or ketchup. 
NOTE:
  • Using corn flour helps the pakoda get crispy outer coating. 
  • Adding bit of mashed potato helps for binding and keep the vada shape. Also, adds to the flavor.
  • If you don't have leftover Vermicelli upma, just follow the direction on the packet to cook the vermicelli and use it to make the pakoda. You will need add salt and more chili powder.

Labels: , , , , ,

~ Vermicelli Pakoda, Semiya Bonda, Shevige Bajji in Air Fryer (from leftover Vermicelli Upma) ~
Posted by Swetha @ 7/03/2024 07:50:00 PM :: 0 comments

Swetha's Fusion :: permalink


Shavige Uppittu | Vermicelli Upma | Semiya Upma |

Tuesday, July 02, 2024

 


Virmicelli is know as Shavige in Kannada and Semiya in Hindi.  And Uppittu in Karnataka and Upma in North-India for savory seasoned dish usually prepared for breakfast and also packed for lunch-box. Upma can be made with different base ingredients. All tasty wholesome healthy breakfast. Refer to the list below. Vermicelli upma is mostly prepared in South part of India.

Other Upma VarietyRava upmaSago upmaBread upmaAvalakki upmaShavige upma, String Hopper (Indian Rice Noodles) Upma, Millet (Siridhania) upma, Wheat/Godi kadi upma, Oats upma, Quinoa upma, Buckwheat upma, Amarnath seeds upma the list goes on.

If you end up with some leftover Vermicelli Upma, and family makes a face looking the leftover dish, no worries, you can make Vermicelli Pakoda or Vermicelli cutlet. It's fun and yummy. 

Ingredients:

  • 2 cups - Vermicelli - broken ( I used MTR brand vermicelli here)
  • 1 cup - Chopped Onion
  • 1 cup - Vegetables (like peas, carrots and string beans) 
  • 1 - green chili (or as per taste)
  • 1 tsp - Urad dal | Black gram
  • 1 tsp - Chana dal | Bengal gram
  • 2 tsp - Sugar
  • ½ tsp - mustard seeds
  • 2 tbsp. - oil or ghee 
  • 7 to 8 - curry leaves
  • 7 to 8 - Cashew nuts [optional]
  • ½ cup - grated coconut [optional]
  • 6 cups - water or add as required
  • salt - as required
  • coriander leaves (cilantro) for garnishing

Preparation

Method:

  1. Making Vermicelli Upma, heat oil or ghee in a pan. 
  2. Add the mustard seeds and once it starts to sputter, add soaked urad dal and chana dal. If you plan on using Cashew nuts, add them now. Fry them till they are slightly browned.
  3. Next add curry leaves and green chill. 
  4. Stir for 30 seconds, then add chopped onions and ½ tsp of Sugar. 
  5. Sauté till the onions become translucent.
  6. Mix-in the cut veggies.
  7. Now add water, salt and sugar. Mix and cover. 
  8. Let the mixture come to a rolling boil on a medium flame.
  9. Once it starts to boil, add the roasted vermicelli. Mix the vermicelli well 
  10. Lower the flame, cover the pan and cook the vermicelli till they become soft and all the water is absorbed.
  11. Once the vermicelli is cooked completely, mix-in grated coconut and 1½ tsp of sugar. 
  12. Switch off the flame.
  13. Serve hot of warm vermicelli upma garnished with a few coriander leaves along.

Notes: 

Labels: , , , , , ,

~ Shavige Uppittu | Vermicelli Upma | Semiya Upma | ~
Posted by Swetha @ 7/02/2024 09:23:00 PM :: 0 comments

Swetha's Fusion :: permalink


Dal Vada | Chattambade | Aambode | Lentil Fritters - AIR FRYER version

Saturday, June 29, 2024

 

You may have already seen my past blog posts on preparing  Dal Vada, Masala Vada and Sabudana Vada traditional way of making by deep-frying them. But, now I have my NEW favorite... Since I got my Air Fryer, I have been experimenting with recipes which usually requires deep frying in oil to make them in Air Fryer with very little oil. To my surprise Air Fried Dal Vada and Sabudana Vada tastes much better and cooks well evenly without the dripping oil. 
Did I mention, I have not deep fried anything since I brought the Air Fryer in Nov of 2020. I am so proud of myself. 
I am still trying to figure out how to make my all-time-favorite Onion Pakodas in Air Fryer. Few times I experimented, the pakodas has turned out dry, not the same. 
 Meanwhile, check out other Air Fryer recipes.

Ingredients
  • 1 cup - Bengal gram dhal (Chana dhal)
  • ¼ cup - Finely chopped onions 
  • 3 - Green chilies  ( or as per taste) 
  • 1 tsp - Crushed ginger 
  • 2 tbsp. - Chopped coriander 
  • 1 tsp -  Chopped curry leaves
  • 1 tsp -  Fresh dill leaves -finely chopped (use only the leaves and discard the stem) 
  • 2 tbsp. - oil
  • Pinch of asafoetida (Hing) 
  • Salt - to taste 
Method
  1. Wash and soak chana dal in water for 2 hours ( Tip: if you are short on time, wash Chana dhal and with little water microwave for 5 to 6 minutes. Remove add some more water and let it soak for half an hour)
  2. In a blender, add green chilies and ginger. Grind it into fine paste without adding water. Transfer it to a mixing bowl.
  3. With help of a strainer, completely drain water from the soaked chana dal. Transfer it the blender. Without adding any water, grind it in to coarse paste . Basically pulse the soaked lentils for 5 to 6 times in the blender. As you will notice in the picture some of the lentils are intact. Transfer it to the same mixing bowl with ginger/green-chili paste.
  4. Add salt, 1 tbsp. of oil and coriander/dill/curry leaves to the mixing bowl. 
  5. Mix all together, it should form into a ball easily when pressed into one, If needed sprinkle little water if it dry or add little rice flour if the mixture is watery. 
  6. Apply little oil on your palm so that the mixture won't stick to your hands. Roll the mixture into lemon sized ball and press slightly flat in between center of your palms to shape into vada. Keep aside on a plate. Work with rest of the mixture to make all the vada ready.
  7. Place the shaped vada in the air-fryer basket. you may line it with parchment paper if you wish.  I use a 2-tier wire rack. I brush the rack with oil and place the vada on them. Using 2-tier rack allows me to make about 18 vada at a time. Which helps save time and electricity.

  8. Brush or spray the vada(s) with oil. place the rake (or basket) in the air-fryer. 
  9. Air-fry for 13 minutes on 395F (200C). 
  10. After about 13 minutes, brush/spray oil on the top, now flip the vada over and brush/spray oil on the other side of the vada.  Since I use 2-tier rack, I even switch the vada between top and bottom rack for even cooking and roasting. Airfry for 8 - 10 minutes more, or until done. 
  11. Serve hot with chutney or tomato sauce.
Notes, Tips and Variations
  • *Dill = sabsige soppu in Kannada
  • May use red chilies powder instead of green chilies. Vada will turn out dark shade.
  • Finely chopped mint leaves (puddina) or or any other greens may be added. 
  • 1/4 cup of split white peas can be added while soaking for more crisper vade.
  • No onion:  If you plan to make dal vada on a festival or a fasting occasion, then simply skip onions. Add a generous pinch of asafetida to mimic the onion flavors. 
  • Soaking: Do not soak chana dal for more than 2 hours. Soaking it for longer time does not result in crispy texture.
  • Consistency: The ground mixture has a thick and coarse consistency. If the batter becomes flowing or runny, then add some rice flour to thicken it.
  • Shaping: A thick coarse mixture helps to shape the vada easily. 

Labels: , , , , , ,

~ Dal Vada | Chattambade | Aambode | Lentil Fritters - AIR FRYER version ~
Posted by Swetha @ 6/29/2024 10:11:00 AM :: 0 comments

Swetha's Fusion :: permalink


Kanda Batata Poha - Seasoned Beaten Rice with Potato

Friday, June 28, 2024
Kanda Poha is a common dish from the heart of Maharashtra. I got this recipe from one of my Maharashtrian friend. My friend told me a funny fact, that when boys family visit potential girl's house (arranged marriage), the boys family looks for how well the girl can make Kanda Poha.  I am not sure how true is the fact, but I am sure she was trying to emphasis how important this dish is. 

Ingredients:
  • 2 cup - Poha   (Flattened rice)(150 grams)
  • 2 - Potatoes, peeled and diced
  • 1 - Green Chilli (finely chopped) (or as per taste)
  • ½ cup - Peanuts
  • 2 tsp - Fresh Lemon Juice (or as per taste)
  • 8 to10 - Curry Leaves 
  • 1½ tsp - Sugar
  • ¼ tsp - Turmeric Powder
  • ½ tsp - Black Mustard seeds
  • ¼ tsp - Cumin seeds
  • ¾ tsp - Salt (or as per taste)
  • 1 - 2 tbsp. - Oil
  • ¼ cup - Fresh Coriander/cilantro Leaves (finely chopped)
  • Besan Sev for garnish
Prep:
  • Poha: Clean the poha of husks and other impurities; To wash it, pour the poha it in a bowl of cold water, immerse it completely and drain it out immediately. You may use a strainer to drain the water out; Gently spread out the poha with a help of a spoon. Gently mix-in ¾ teaspoon of salt and 1½ tsp of sugar. Keep the poha aside for about 15 minutes for it to soften. If it is too dry, sprinkle bit of water for it soak and swell.
  • Peanuts: Heat a pan. Put 1tsp of oil in it. When the oil is hot, add peanuts and roast until the color changes and skin starts to come off. Transfer the peanuts onto a kitchen towel. Fold over the towel, rub the peanuts in remove the skin. Discard the skin. Keep the roasted peanuts aside. Removing the peanut skin is optional step.
  • Potatoes: Peal the skin and cut potatoes in to medium size cubes. Keep the cubes in cold water for a minute and drain. Cook potato cubes with bit of salt added by boiling it or in the microwave (without water) for about 5 to 8 minutes. Drain and keep aside.
  • (Finely) Chop and keep them ready: Onion, green chilies and coriander leaves.
Method:
  1. For Kanda Poha, heat 1 to 2 tablespoons of oil on medium flame. Add mustard seeds to the oil. Once the mustard seeds starts to sputter,  add cut green chilies, turmeric powder and fry them lightly. now add curry leaves. Sauté for few more seconds.
  2. Add chopped onion and sauté until the onions are tender and become translucent. 
  3. Add potatoes, sprinkle bit of water, and stir to coat the potatoes. For about a 30 seconds
  4. Next add the prepared poha and peanuts. Mix it in with the spices and cook for 2 minutes.
  5. Do a taste test in between. Add salt if and as needed.
  6. After 2 minutes, turn off the flame and squeeze lemon juice into the poha. Gently stir.
  7. Before serving mix-in cut coriander leaves. 
  8. Plate kanda poha, serve garnished with sev (or Chivda) for bit of crunchiness. Enjoy!
NOTE:
  • Use thicker variety of the Poha/flattened rice is better than the very thin variety. Medium thick variety works well too.
  • May use more green chilies if you and your family prefers more spicy poha. 

You may be also interested in other recipes which uses Poha or similar dishes like Upma

Labels: , , , , , ,

~ Kanda Batata Poha - Seasoned Beaten Rice with Potato ~
Posted by Swetha @ 6/28/2024 03:25:00 PM :: 0 comments

Swetha's Fusion :: permalink