Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, poha - with an experimental secret. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Poha - with an experimental secret is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Poha - with an experimental secret is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook poha - with an experimental secret using 22 ingredients and 25 steps. Here is how you can achieve it.
The ingredients needed to make Poha - with an experimental secret:
- Make ready Prepping the poha
- Get 2 cups thick poha (flattened rice)
- Prepare 1/2 tsp haldi (turmeric powder)
- Take Main dish
- Make ready 2 tbsp oil
- Take 1 tsp hing
- Make ready 1 tbsp rai (mustard seeds)
- Get 1 tbsp cumin seeds
- Make ready 2 chillies minced (+/- 1 for spice tolerance)
- Get 1/2 ginger, minced (can be replaced)
- Make ready 1 clove garlic, minced (can be replaced)
- Take 1 tbsp ginger garlic paste (replacement of the above 2 ingredients)
- Prepare 1/2 cup raw peeled peanuts
- Make ready 6-8 curry leaves
- Take 3/4 cup diced onions
- Make ready 1/2 tbsp haldi (if you like the taste of turmeric up this qty to 1 tbsp)
- Make ready 3/4 cup potato peeled and diced
- Make ready 1 tbsp shredded/desiccated coconut
- Take 1/2 cup cilantro (coriander) chopped
- Prepare 1/2 lemon
- Prepare 1 tbsp sugar
- Get Salt to taste
Instructions to make Poha - with an experimental secret:
- Take 2 cups poha in a plate and spread them to the sides, leaving the center of the plate with a doughnut like structure
- Pour water into the plate in the center so that we are not pouring water directly over the poha (the entire poha must be submerged in water)
- Lightly swirl around with your hand to wash off the powder like layer off the poha
- Keep it submerged for 2 minutes and then transfer them to a strainer
- Whilst in the strainer add 1/2 tsp haldi and lightly mix the poha; set this aside (for about 10-15 minutes)
- Start cutting the veggies after you have set this aside to save time
- Heat oil in a wok / kadhai at almost full heat
- Add hing followed by rai (mustard seeds)
- Once the mustard seeds start to crackle reduce the heat to half and add cumin seeds
- Wait 10 seconds and add the minced chillies
- Fry for about 20-30 seconds
- Add the ginger and then garlic with about a 15 second delay, if you are using the paste add it together at this point
- Fry till the raw aroma of ginger and garlic disappears
- Next, add the peanuts and fry them until they become light red; please be careful because it is very easy to burn the peanuts, approximately 1-2 minutes should do them just right
- Next add the curry leaves and fry for about 20 seconds
- Add the onions and fry until they turn pink
- Add the potatoes and salt, and fry for about 2 minutes
- Add turmeric powder and then cover and cook until potatoes are tender (keep stirring once in a minute at the least to ensure nothing sticks at the bottom)
- When potatoes are tender reduce heat to the lowest setting as add the prepped poha
- Once you add the poha be very careful as to not to press the dish from top down, else you will end up having rice cakes like texture.
- Toss the dish from bottom up using a spoon or a spatula, very lightly until the spice mix we made blends in
- Next add the shredded/desiccated coconut and continue mixing in same style for about 1 minute
- Squeeze half a lemon and mix 4-5 times more
- Turn off the heat and add sugar and chopped cilantro and mix for another 2 minutes
- Cover for 1 minute before you serve
So that is going to wrap it up with this exceptional food poha - with an experimental secret recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!