Flat Rice Poha Veggie Pilaf Recipes

FLAT RICE (POHA) VEGGIE PILAF

Steps:

• Wash and drain rice.
• Combine rice in bowl with 1/4 c water and soak 15 minutes.
• Heat oil in a wok.
• Add mustard seeds.
• When they crackle, add cashews, raisins, hing, curry leaves, and all dry spices.
• Stir to combine.
• Add all vegetables, ginger, jalapeno, and cumin seeds.
• Add 1 c water and cover.
• Cook over medium heat until potatoes are done.
• Add flat rice, cilantro, salt, sugar, and lemon juice.
• Stir and serve hot with any green chutney.

VEGETABLE POHA (BEATEN FLAT RICE WITH ASSORTED VEGETABLES)

Steps:

• Wash and soak Poha as described above. Set aside.
• Heat oil in a pan.
• Add mustard seeds. Allow to splutter.
• Add curry leaves. Swirl around to prevent leaves from burning.
• Immediately add the peanuts.
• Fry the peanut until light golden brown, be careful that nuts don't burn.
• Add chopped onions. Fry onions till transparent/light brown.
• Add potatoes and mix vegetables and a pinch of salt.
• Cover pan and cook vegetables on medium heat for about 2-3 mins, stirring
• in between after a minute to allow vegetables to cook evenly.
• While veggies are cooking, check on the poha. It should have absorbed all the water and swollen up.
• Loosen any poha lumps and add remaining salt, sugar and enough turmeric powder to the rice. Mix with hands. The rice should look light golden now.
• Set aside.
• Check on veggies. They should be soft and tender by now.
• Sprinkle remaining turmeric powder on the veggies. Mix well.
• Add the poha to the pan. Stir to mix properly. Heat for about a couple of minutes or so on medium heat allowing Poha to absorb the flavors of the veggies and spices.
• Sprinkle garam masala. Turn off heat. Cover lid and let stand for 2-3 minutes.
• Remove lid, thoroughly mix the garam masala by stirring lightly, being careful not to break the poha.
• Check seasoning. Turn into serving dish. Add the lime juice and mix well.
• Garnish with fresh coriander leaves and serve hot.
• Note: If the Poha in the pan looks thick or uncooked, sprinkle some water and cover the pan and cook on low heat for 5 more minutes.

POHA

Steps:

• Rinse the poha in cold water (do not soak). Set aside.
• Heat a heavy bottom sauté pan over medium-high heat. Add the oil to the pan. When the oil is hot, add the cumin seeds and mustard seeds to the oil and let them dance. Add the peanuts and asafetida and cook, stirring. Add the curry leaves and Thai chiles. Add the onion and stir well. Cook until the onion begins to caramelize, about 10 minutes.
• Add the diced potatoes and peas and cook, stirring, for a few minutes. Add the turmeric, red chili powder, poha and salt to taste to the pan. Mix gently until all the poha gets the yellow turmeric color. Add the cilantro and lime juice.
• Garnish with sev, lime wedges, pomegranate seeds and coconut. Serve with mint chutney or Indian ketchup.