Sunday, 27 March 2016

Poha peas Patties


1 cup Poha
1 potato boiled & mashed
½ cup boiled green peas
2 spoon hung curd
½ teaspn pepper powder
½ teaspn garam masala
½ teaspn chopped ginger
2 sliced green chilli    
½ teaspn chat masala
1 pinch Turmeric powder
Chopped coriander leaves 2 tbspn

Take poha in a bowl  and rinse in water till it soft.

To make ginger green chili paste peels the ginger and takes it into grinder jar. Also add a sliced green chili and grind it into smooth paste.

In a mixing bowl take boiled & mashed potato, ginger garlic paste, washed  poha and boiled green peas.

 Add hung curd and add turmeric powder, chat masala and garam  masala   powder. Also season the mixture with salt as per taste.

 Combine all ingredients and mix well.

 Add fresh chopped coriander leaves and mix well.

Divide the poha patties mixture into round balls or patties.

      Heat oil for frying in a frying pan.

  Deep fry the all patties other either side till it turns golden  brown.

Remove the fried poha pattice on a tissue paper.

Serve Poha patties with any green chutney, or tomato ketchup.

poha peas patties

Poha Dhokla

Preparation Time-10 min.
Cooking Time- 15 min.
Serve-3-4 min.


1/2 Cup Poha
1/2 Cup Suji (semolina)
1 Cup Curd
1 tsp ginger-chilli paste
 1 tsp  Fuit salt or ( 1 pouch Eno)
1 tbsp oil
1/2 tsp Mustard seeds
a pinch of Hing
Salt to taste                  
1 tbsp finely chopped coriander leaves


  Take  curds and 1 cup of water in a  bowl and mix well.
Add the semolina, beaten rice, green chilli paste and salt, mix well and keep aside for 10 minutes.
Just before steaming, add the fruit salt and 2 tsp of water over it.
    When the bubbles form, mix properly.
    Pour the batter into a greased Dhokla thali and shake the thali clockwise to      spread   the batter in an even layer.
Steam in a steamer for 10 to 12 minutes or till the Dhoklas are cooked. Keep aside.
Heat the oil in a small pan and add the mustard seeds.
When the seeds crackle, add the asafetida. Sauté on a medium flame for a few seconds and pour this tempering over the Dhoklas.
Cool slightly, cut into diamond or square shaped equal sized pieces and garnish with coriander.
Serve with Green Chutney.

If you want to pack in lunch box ….Cool slightly, wrap in an aluminum foil and pack in a Tiffin box.


Preparation time- 1 day
cooking Time- 20-30min.
·          Rice-3 cup
·         Poha-3/4 cup
·         Urad daal-1/4 cup
·         methidana- 1tsp
·         curd- 3/4 cup
·         Water- approx 1.5 cup
·         Soda bi carb- 1/2 tsp
·         Salt- to taste

1.    Wash rice and urad daal well.
2.     Take  a bowl mix rice, urad daal, methi Dana and poha and soak in enough water for  5-6 hour.
3.    Mix together curd and water  and mix well.
4.    Drain water from the soaked daal rice mixture and then grind the soaked ingredients with curd mixture to make a smooth batter of pouring consistency.
5.    Add salt and soda  in the mixture and mix well.
6.    Cover and let it ferment overnight or for approx 8 hours.
1.    Heat a heavy flat nonstick tawa.
2.    Wipe it with a cloth dipped in little water and few drops of oil.
3.    Now pour 2 ladles of batter on the hot tawa.
4.    Let it spread by itself like a thick pancake, no need to spread with the ladle .
5.    Let it cook on medium heat then drizzle some oil on it and on the sides and let it cook for around   2 min.
6.     Then turn the side and cook it just for a minute, no need to cook further.

7.      Now Poha dosa is ready. Serve hot with tomato chutney, coconut chutney and sambhar.


Friday, 25 March 2016

Poha Namkeen

Poha Namkeen is tasty and can also be easily prepared at home. Make Poha Chivda Namkeen and store, you can eat it anytime with tea or give it to your kids if they are a little hungry, they will surely love it.

Fried Poha Namkeen is made in two ways-

1. You can deep fry the Namkeen, if you want to make Namkeen by frying Poha then it is better to use fat grains of Poha.

2. You can also shallow fry Poha and prepare the Namkeen, you should use thin grains of Poha for this.


·         200 grams(2cup) Poha / Chivda
·         ½ cup peanuts (Groundnuts)
·         Dry Coconut - 2 inch long piece (cut into thin strips)
·         Salt - add to taste
·         ½ tbspn Black Pepper powder
·         ½ tbspn Chat masala
·         Oil - 100 grams (1/2 cup)for frying


Pour oil in a frying pan(kadhai) and heat, put almost half of the Poha in hot oil, lower the flame. Stir fry Poha till they double in size but their color remains the same. Take out fried Poha and keep them in a strainer to remove excess oil. Similarly fry the remaining Poha.

Now put the coconut pieces in the same oil and fry till they turn light brown then take them out. Fry groundnuts in remaining oil till they turn brown.

Heat 1 tbsp oil in the pan, roast curry leaves, and then turn off the gas. Add black pepper, salt and Chat masala. Put fried Poha, coconut, ground nuts together in a bowl and mix all these ingredients well. 
Poha Namkeen is ready. 
Serve with tea.

After Poha Chivda Namkeen cools off completely fill it in an air-tight container and eat for 2 months.

Poha Namkeen