Tuesday, August 17, 2010

Cooking with Microwave: Kanda Poha or Batata Poha

Batata poha or kanda poha is one of the easy and healthy Indian snacks that you can make in less than 30 minutes or in less than 10 minutes if you are using your microwave to make it.

As you all know, my kitchen is not very much functional these days since we are remodeling it. There is no sink, no stove, and no counter top, which leaves me only with a microwave which is temporarily moved to my entertainment room. It’s been about a month since I cooked something at home. I have been eating out or getting ready made tiffin, which makes me crave for some healthy and warm homemade food.

Usually on weekends, we try to make fresh and warm breakfast at home and enjoy our morning, which hasn’t been happening in a long time now. So this Saturday, I thought of making kanda poha in the microwave. I didn’t have potatoes at home, so I cooked kanda poha. You can add potatoes cut into small pieces in the recipe and convert it to batata poha.

Kanda poha is a Maharashtrian dish which is a slight variation of the Gujarati style batata poha.

Here is what you will need to make kanda poha in microwave.

2 Cups Poha, Flattend rice
½ Cup Onion, Finley Chopped
3-4 Green Chilies, Finley Chopped
1/4th Cup Frozen Peas
1/4th Cup Frozen Corn Kernels
1 Teaspoon Sugar, or to Taste
1 Teaspoon Lemon Juice, or to Taste
Salt to Taste
½ Teaspoon Turmeric Powder
2 Teaspoon Oil,
½ Teaspoon Mustard Seeds
½ Teaspoon Cumin Seeds

Wash the poha under running water until water runs almost clean. Soak for 10 minutes it in a flat bottom vessel with just barely water to cover the poha . You don’t want to add too much water, or the poha will turn very soggy and mushy.

While the poha is absorbing the water, take a microwave safe bowl, glass preferable, and the corn and peas and enough water. Cook for 2-3 minutes until both the peas and the corn are almost cooked. The cooking time may vary for your microwave. Take it out, and keep aside. Do not drain the water yet. The hot water will allow it to cook further even after you take it out of the microwave.

Now in big microwave safe container, glass preferable again, add the oil, mustard seeds, and cumin seeds and cook for 1 minute. Now add the onion, chili and the turmeric powder to it. Cook for another 2-3 minutes or until the onion turns translucent.

Drain the water from corn and peas, and add them to the onion mixture. Drain the water from the poha. Add the salt, sugar and lemon to the poha and mix with light hands making sure not to break the poha. Add the poha to the onion mixture and mix well. Put it back in the microwave and cook for another minute to heat the poha thoroughly. Depending on your microwave, you might have to head it for 30 more seconds or so. 1 minute worked fine for me.
Take out of the microwave, and serve hot topped with thin sev with hot chai on side. I didn’t have sev at home, so I had it as is.

Note: If you are adding potatoes, add them before adding onions to the oil. Cook them for 3-4 minutes, or until tender, then add the onions and follow the rest of the steps.

Thank you for visiting Food Garden and Fun. I would love to hear from you. I appreciate your time to leave feedback and help me improve this blog.

1 comment:

Tasti Wave said...

Thanks for sharing your cooking method for this Indian snack. It is great that you can save a lot of time by using a microwave. Great post.

Post a Comment