The new way cooking recipe Poha with an experimental secret with 22 ingredients and 25 stages of easy cooking, which is very practical.
Without fail making ultimate Poha - with an experimental secret easy, tasty, practical.
Good Afternoon mother, now you can make recipe Poha - with an experimental secret with 22 ingredients and 25 steps. Next this is how to cook, please carefully carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 22 ingredients and 25 stages of easy cooking Poha - with an experimental secret.
Ingredients all Poha - with an experimental secret
Needed : Prepping the poha.
Prepare : thick poha (flattened rice).
Prepare : haldi (turmeric powder).
Needed : Main dish.
Prepare : oil.
Prepare : hing.
Prepare : rai (mustard seeds).
Needed : cumin seeds.
Needed : chillies minced (+/- 1 for spice tolerance).
Prepare : ginger, minced (can be replaced).
Needed : garlic, minced (can be replaced).
Prepare : ginger garlic paste (replacement of the above 2 ingredients).
Prepare : raw peeled peanuts.
Needed : curry leaves.
Prepare : diced onions.
Needed : haldi (if you like the taste of turmeric up this qty to 1 tbsp).
Prepare : potato peeled and diced.
Prepare : shredded/desiccated coconut.
Needed : cilantro (coriander) chopped.
Needed : lemon.
Needed : sugar.
Prepare : Salt to taste.
If all ingredients Poha - with an experimental secret it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Step by Step Cooking 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.
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