Friday, January 06, 2006
When Meena from Hooked On Heat announced the From My Rasoi - Breakfast event, the first thing that came to my mind was Batata Poha that my mom used to make. She would make it so delicious that we would almost fight for the last bit of the poha in the vessel. On my mothers trip to the US, my husband learnt it from her & almost fell in love with it. Till date he is trying to master the art of making the Batata Poha, struggling to give it the same look and taste as how my mother made it.
So here comes From My Rasoi to yours for breakfast - Batata Poha :
2 cups poha (thick flattened rice)
1 big potato, boiled, peeled & mashed roughly
1/2 tsp mustard seeds
few curry leaves
1 green chilli, finely chopped
1 small to medium sized onion, chopped
1/4 tsp turmeric powder
1/4 tsp salt or as per your taste
1 tbsp sugar
1 heaped tbsp of grated coconut, for garnish
chopped corainder leaves, for garnish
1 tbsp oil
Take poha in a bowl & wash it well using your fingers. Drain & set aside. Do not soak the poha.
Heat oil in a vessel. Put in the mustard seeds & let it splutter. Next add the curry leaves & let it sizzle in the hot oil. Add the chopped green chillies & fry till it turns crisp. Next add the onions & fry till they turn just transparent. Do not brown it. Add turmeric powder & saute for a few seconds. Add the washed poha & mix well. Add salt, sugar & mix well. Add the roughly mashed potatoes & mix well. Pour over the lemon juice & mix well. Garnish with grated coconut & chopped corainder leaves. Cover the vessel. Set aside.
Now take a big pan & keep it on high flame. Once the pan heats up, turn flame to low & keep the vessel in which the poha is cooked on the hot pan & leave it aside for 10 minutes or so. This process is also called as Dum, which is generally done for biryanis. This will help the flavours of the spices to absorb into the poha.
Once done, serve hot.