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

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