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Title: Kanda Poha
Categories: Breakfast, Indian
Yield: 1 servings
1 tb Vegetable oil
1 ts Mustard seed
1 tb Green chillies; chopped
8 Curry leaves; up to 10
1 md Onion; finely chopped
Salt; to taste
1 ts Turmeric powder
2 c Cooked poha (rolled rice
- flakes)
2 tb Cilantro; chopped
Heat oil until a few mustard seeds pop, oil is then ready. Put in
mustard seed, stir 15 to 20 seconds, covered. Seeds will pop out if
uncovered. Stir in chillis and add curry leaves. After 2 to 3 minutes
add in onion. Stir until starting to yellow. Add your salt here. It
helps onion cook down. Stir salt well. Add tumeric. Mix very well.
Add poha. Mix until all rice is golden in color from turmeric.
Right before taking off heat add in the cilantro.
Take care not to burn the mustard seeds. I imagine if one cooked in
mustard oil they could skip the seeds.
Recipe by Chef Harpal Singh Soki
Recipe FROM:
<
gopher://sdf.org/0/users/sanjuro/indian-food/kanda-poha.txt>
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