Sunday

Kaanda Pohe Recipe

Kaanda Pohe Recipe
Catagory:Jain Food Recipes:Deccan Jan Recipes:Pressed Rice Recipes

Kaanda Pohe is a favorite dish of Jain community of Deccan. Generally Kaanda Pohe is eaten in break fast. This dish is served almost compulsory when a marriage minded guy comes to the house of a prospective bride for her interview.

Kaanda means onion, while Pohe is pressed rice.

Ingredients
Pohe 250 Grams
Medium size onion 1
Ground Nuts 50 Grams
Edible Oil 2 Tablespoons
Green Chilli 2 (Medium Size)
Mohari (Mustard Seeds)
Jira (Cumin Seeds)
Turmeric Powder a quarter of Tablespoon
Salt for taste
Filtered Water
Shev
Coriander leaves
A Lemon

Method:
Rinse the pohe in a sieve, using filtered water
Remember that the pohe should not remain dry, nor it should become a pulp
Every grain of the pohe should be in separate state.
Cut the onion in small pieces.
Cut the green chili in small pieces
Fry the Ground Nuts in frying pan and keep them in a dish
Warm up edible oil in frying pan.
After the oil becomes hot, put chilli pieces in it
Then add mustard seeds and cumin seeds to it
When the seeds began to crackle, add turmeric powder to it
Pour onion pieces in the frying pan
Stir and mix the items.
After the onion pieces become soft, add salt
Add fried groundnuts
Add rinsed pohe to it
Mix well. If you see all the mixture yellow, the item is well mixed
Now fill up the pohe in dishes to serve. Put small amount of Coriander leaves and shev on the filled dishes. Serve with a slice of lemon

1 comment:

  1. Kaanda pohe is not Jain food.. Jains dont eat onions

    ReplyDelete