Poha: For A Wholesome, Natural and Healthy Meal

1
(No Transcript)
2
Are you looking for a healthy breakfast recipe or
maybe just a wholesome snack? Have you considered
the versatile Poha? Poha is a cooks secret dish,
ready in a jiffy. Its rice, but it cooks in just
5 minutes as its flattened and beaten, you only
need to rehydrate it with some water or milk
before cooking, the flakes of rice swell up and
become thicker when added to hot or cold water or
milk. While still in the paddy stage, it is
parboiled and then pounded into flakes before
being de-husked. Youll find two types of poha.
The thicker variety is good for cooking, while
the thinner variety is better for a no-cooking
eating option. It is in no way inferior to the
expensive packed cereals that are loaded with
sugar and additives. It can be eaten much like
cornflakes. Just dry roast the Poha till it
turns crisp. Store it after cooling. A bowlful of
this with milk and a dash of honey garnished with
fresh fruits or raisins and nuts make a
nutritious and delicious breakfast.
3
Poha as a cereal is known to be one of the best
and lightest low saturated fats, carbohydrates,
vitamins A C, iron, calcium, sodium and
potassium that is essential for our health.
Amongst the many merits, it is known to be
diabetes friendly and helps in weight loss,
making it an ideal snack. It provides energy and
helps the body rejuvenate with the advantage of
zero cholesterol, making it the preferred cereal
for all ages, as it is soft and easy to chew, as
well as light on the digestive system. It is
used to make a variety of delicacies, both as a
dessert and as a spicy snack. It ranges from
simple Jaggery mixed Poha dessert to Poha Kheer,
Poha Upma, Poha Bagala Bath and fried snacks.
4
Check out this easy recipe Poha Serves 2 as a
main dish or 4 as a side dish, prep time 20 min,
Cook time 20 min Ingredients 1 cup thick poha 3
tablespoons vegetable oil 1 large onion finely
chopped 1 inch piece of fresh ginger, grated 2
slit green chillies 2 sprigs curry leaves 1½ tsp
cumin seeds 1½ tsp mustard seeds 1 teaspoon
salt 1 teaspoon turmeric
5

• Garnishes
• Juice of 1/2 lime
• Handful of chopped coriander and seeds of ½ of a
  pomegranate
• 1/2 cup roasted cashews and 6 tablespoons grated
  fresh coconut
• Method
• Rinse the poha and set aside in a bowl (it should
  be moist but not saturated with water).
• Rinse the coriander well and set aside.
• Heat the oil in a saucepan. After a while, when
  it is hot, add the mustard seeds and cumin and
  allow it to sizzle.
• Once the sizzling stops a bit, tear up the curry
  leaves and add it to the pot.
• Add in the slit green chili and ginger.
• Add in the onion and stir well.
• Cook until the onions become opaque.

6

• Add turmeric and salt and stir well.
• Switch heat to very low.
• Stir in the poha, mixing it properly.
• Add a bit of water if its too dry to mix it
  properly.
• Close it with a lid for 2-3 minutes. In the
  meantime, chop the coriander, finely.
• Take off the lid and stir in the coconut and
  pomegranate OR.
• Stir in the lemon juice and then add the
  coriander at last and garnish with cashew.
• Serve warm or at room temperature.
• Always buy only organic Poha grown without
  chemicals and artificial fertilisers.