Sunday, November 20, 2016

Anarasi Pohe

I found a passing reference of Anarasi Pohe in Durgabai Bhagwat's article. According to her, when sugar powder is sprinkled on deep fried Poha, it is called Anarasi Pohe. Since the recipe was not clear, I tried searching it and finally Ms. Vinaya Prabhu from Konkani Aamchi food helped me with this recipe. I slightly modified the recipe by adding roasted dry coconut and Poppy seeds to it. This recipe has simple and very few ingredients but the taste is divine. 

Serving:  1 large Bowl 
Approx. Time:  15 minutes 

1 cup flattened Rice (Poha)
1/4 cup Sugar
1/4 cup grated dry coconut
1/4 tspn Poppy Seeds (Khaskhas)
1 Cardamom Pod seeds (or a pinch of Cardamom Powder)
1/4 cup fried Cashews
Ghee (for frying)
a. Grate the dry Coconut and dry roast it for 2-3 minutes till it starts changing the colour. 
b. Dry roast the Poppy seeds for a minute and set it aside. 

Take Sugar, Cardamom, dry roasted grated Coconut and roasted Poppy Seeds in a grinder jar. Grind it into a coarse powder and set it aside.

Heat Ghee in a frying pan. Turn the heat to medium. Deep fry the flattened rice in small batches. (fry each batch for approx. a minute). Ensure that Ghee is adequately hot, otherwise flattened rice will not rise and not become fluffy. Once fried, transfer the batches on an absorbent paper. 

In a mixing bowl, mix together fried flattened rice and the powder. Also add the fried Cashews. Serve immediately. (It is recommended to prepare and serve it immediately.)
1.The shelf life of Anarasi Pohe is nearly a week, however there are chances of it becoming soggy.
2. The flattened rice used should be thick or medium thick. 

Stepwise Pictures

Sunday, November 6, 2016

Kolache Pohe

Kolache Pohe (कोळाचे पोहे)  also known as Kuwalache Pohe (कुवळाचे पोहे) is a recipe from Konkan region of Maharashtra. There are two ways to make these poha. In first method, soaked flattened rice is mixed with Coconut Milk & Tamarind-Jaggery pulp. In another method, Brinjal Bharta made with Tamarind & Jaggery Pulp is add to the soaked Poha. 

Serving:  1 Bowl 
Approx. Time:  5-8 minutes 

1 cup flattened Rice (Poha)
Water for washing Poha
1 cup thick Coconut Milk
2 tbspns Jaggery + 1/4 cup water
2 tbspn Tamarind + 1/4 cup water
1 tspn Green Chilly Paste
Salt to taste

For Tempering:
1 tspn Ghee
1 tspn Cumin Seeds (Jeera)
A large pinch of Asafoetida (Hing)
5-6 Curry leaves
2 slit Red Chillies

For Garnishing:
1/4 cup finely chopped Coriander leaves

a. To make tamarind pulp, clean up the Tamarind by discarding seeds, skin or any unwanted particles. Heat 1/4 cup of water and soak tamarind in it for about 5 to 10 minutes in a bowl. Mash the tamarind mixture and pass through a filter. Set it aside.

b. To make Jaggery water, take Jaggery in a bowl and crush it. Heat 1/4 cup of water and soak crushed jaggery in it for about 5 to 10 minutes in a bowl. Once the jaggery is dissolved, filter the mixture (optional) and set it aside. 

Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.

In a mixing bowl, mix together thick Coconut Milk, Tamarind Pulp, Jaggery Water, Green Chilly Paste and Salt. Adjust the taste by adding tamarind pulp or jaggery water, if required. 

Simultaneously, to make tempering, heat ghee in a small pan. Add the Cumin seeds and saute till it crackles. Then add the Curry leaves, slit Red Chillies and Asafoetida. Turn off the flame. Now pour the tempering on the Coconut Milk mixture. 

Finally add Poha to the Coconut Milk mixture and mix well.  Garnish it with chopped Coriander leaves and Serve immediately. 

(Alternatively while serving take Poha in a serving bowl and pour equal portion of Coconut Milk mixture over it, garnish it with Coriander and serve immediately)

1. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.
2. You may replace the Green Chilly Paste with Red Chilly Powder.

Stepwise Pictures

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