After getting inspired from my instigator, motivator, encourager, influencer best friend, I came out in the open to share my thoughts through this blog. This five starred poha recipe is from her, I had to share it with all of you. The Gem of a person (and cook) Sneha Sachdeva shouldn’t be hidden from the world. Poha is one of the quickest (and one of the most delicious) breakfast recipe or snack made with flattened rice. It is a healthier source of carbohydrate, and is recommended by a lot of dieticians and nutritionists. Let’s quickly take a look the ingredients.
Ingredients for Poha
1. 1.5 cup poha 2. 1/2 table spoon each
Cumin Seeds (jeera)
Rai seeds (mustard seeds)
Amchur Powder (Mango Powder)
3. One table spoon oil 4. One table spoon raw peanuts (add more if you are a peanut fan) 5. One table spoon curry leaves 6. One onion, tomato and potato (cut into small cubes) 7. Half bowl peas 8. One lime.
Preparation for Poha
Wash poha gently in cold water and let it dry in the sieve. Add a pinch of salt and turmeric. Don’t soak in water.
Take a pan and roast the peanuts for 3-4 minutes and keep it aside.
Take a separate pan and add oil in it.
Add cumin and mustard seeds and let it splutter.
Then add curry leaves and roasted peanuts from step 2 and saute it for another 30 seconds.
After that add onion and let it change color (TIP-don’t let it go completely brown). Saute it for a minute.
Then add the spices including – salt, red chilli and turmeric along with peas and potatoes. Saute it for 1 minute.
Then add tomatoes and and saute it for another 2 minutes (until tomatoes get mushier).
Finally add poha. Sneha’s Magic Tip – (Run your fingers in the poha in sieve and break the poha lumps. Don’t add all the poha together, add in batches every 10 seconds).
Keep stirring for 2-3 minutes on low flame and add/sprinkle some water if it looks dry.
Add Amchur Powder and mix it.
Turn the gas off and cover it for 3-4 minutes.
Open the lid and squeeze some lime on top of it and garnish it with some coriander leaves.
Serve and Enjoy.
You can also add sev or any namkeen on top of it for extra flavour.
Masala Chai also known as spiced tea is a regular morning tea for a lot of Indians. Although coffee is becoming famous but I believe it could never replace chai/tea. It can be enjoyed with or without milk.
Masala Chai Ingredients : A chai masala consists of a few spices which could be added separately while making tea or could be powdered together. Here is the list of the ingredients:
Black Pepper Corns
A variety of combinations of Masala Tea are available.
Tea or chai is like oxygen to a lot of people including jugni and her jugnu. There are a lot of combination of teas available but Jugni’s favourite is Ginger+Cardamom. There are also chai or tea masalas available but adding raw ginger and cardamom brings a great taste. Jugni tried all combinations including
Ginger only tea
cardamom only tea
fennel only tea
Ginger+ cardamom tea
Clove+ cardamom tea
Clove+ginger+ cardamom tea
cinnamon+clove+ cardamom+ginger tea
But Ginger+Cardamom rocks
How to prepare Ginger Cardamom Tea (3 cups)
Heat the saucepan, add two cups of water and let it boil.
Add an inch of fresh grated ginger and sugar according to your taste. Boil it for a few minutes until you smell ginger from the pan.
Add 2 spoon full of chai patti (Jugni use Tata Tea pack) and wait for a 30 seconds.
Add one cup milk and bring it to boil.
after the boil, reduce the flame and add 2 big or 3 small cardamoms and cover the pan.
JUGNI’s TIP – let it stay on LOWEST FLAME and boil for 2 minutes.
Turn the gas off and let the tea stay covered in the pan for another 2 minutes.
Serve the tea or Smell the tea and feel the mornings. 🙂
Jugni and Jugnu enjoy tea sessions twice a day, mornings and evenings. Do try it out feel the flavour.
Also Jugni’s special Tip and Recommendation is to have the tea after Aalo PooriBreakfast or Lunch. It’s great for digestion.
Well ginger and cardamom works best for me, let me know what is your favourite combination. Waiting for your comments below 🙂