Anytime food. Nourishing. Filling. Quick to cook. All things go in favour of this national favourite. How & when it made entry into our quintessentially a Punjabi kitchen, I do not recall. But it came to stay. And like the dozens of regional variations in the recipe that I have noticed over the years, even our home version has probably changed shades a bit…😊
Rice, breads and breakfast
Poha
Method
Heat the oil in a thick bottomed kadahi.
Add a tsp of Rai & wait till it crackles and starts floating to the top.
Add the curry leaves.
Add the chopped onions, peas and the chopped green chillies. Mix, and fry on high heat for 5 minutes..
Add salt, chilly powder (to taste), 1 tsp haldi powder. Mix and stir.
Add the peanuts. Stir well. Cook for a minute.
Add the poha (after instant soaking in & squeezing off water. Add the juice of half a lemon. Stir well.
Cover the kadahi, and cook on sim for a couple of minutes.
Shut off the burner, but keep the kadahi covered for a few minutes before starting to serve.
Memories from the kitchen
