It’s Madhuri Dixit’s birthday today! The Dhak-Dhak queen has been a heart throb of many and has ruled the B-town with her gorgeous smile and it wouldn’t be a hyperbole to say that her smile is worth dying for. While Madhuri is busy leaving the entire industry stunned with her glamour; on her birthday, we bring to you one of her favourite recipes.
Simplicity at its best yet a spice in the taste, here’s Madhuri’s favorite recipe for you- POHA
Well we all know how to make Poha but just for all the fans out there who love Madhuri’s latke jhatke, we are putting down a few different ways to make spicy poha’s with a little bit of twist.
#1 Brahmani style “Kande Pohe”
Peanuts,roasted 1/4 cup
Pressed rice (poha) 2 cups
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1 teaspoon
Asafoetida a pinch
Green chillies,slit 2
Curry leaves 10-12
Onion ,finely chopped 1 medium
Potato,peeled, sliced thickly 1 medium
Turmeric powder 1/4 teaspoon
Salt to taste
Sugar a pinch
Fresh coriander leaves,chopped 2 tablespoons
- Wash pressed rice under running water, drain excess water and allow to stand for ten to fifteen minutes. Heat oil in a non-stick pan, add mustard seeds and once they splutter, add cumin seeds and saute for half a minute.
- Add asafoetida, green chillies, curry leaves, onion and saute till the onion is golden brown. Add potato and mix. Sprinkle little water, cover and cook till potatoes are cooked.
- Add pressed rice, turmeric powder, peanuts, salt and sugar and toss well. Cover and cook for another five to seven minutes. Serve hot garnished with coriander leaves.
#2 Gojju Avalakki ~ Tangy Spiced Poha
Poha – 2 1/2 cups, thick variety (beaten rice/atukulu/aval)
Water – 2 cups
Jaggery – 1 1/2 tbsps, grated (can reduce or increase according to individual preference)
Tamarind paste – 1 1/2 tbsps
Rasam powder – 2 heaped tsps, home made or store bought
Salt to taste
Coriander leaves – 2 tbsps, finely chopped
Fresh coconut – 2 tbsps, grated (optional)
Dry roast and grind to a coarse powder: (OPTIONAL)
Black pepper corns – 7-8
Sesame seeds – 1 heaped tablespoon (til/nuvvulu)
Oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp (split black gram dal/minappa pappu)
Curry leaves – 1 sprig
Asafoetida – large pinch
Peanuts – fistful, roasted
- Grind the beaten rice or poha coarsely like semolina. Wash the ground beaten rice and drain completely. Keep aside.
- Heat a stainless steel vessel, add 2 cups of water, grated jaggery, tamarind paste, rasam powder and salt to taste. Bring to a boil and simmer till the jaggery is completely dissolved, approx 3-4 mts. Turn off flame and allow to cool a bit, approx 7-8 mts.
- Sprinkle 1 1/2 cups of the prepared tamarind water over the wet poha, a little at at time and toss the contents such that its mixed thoroughly with the coarsely ground beaten rice. Sprinkle the remaining tamarind water such that the beaten rice is well coated with it. It should appear like a crumbled mixture.
- Place lid over the beaten rice mixture and allow it to sit for 15 mts. After 15 mts, if you feel that the mixture is too dry, add the remaining tamarind water and toss the contents and allow to sit for another 15 mts.
- Heat oil in a small pan and once it is hot, add the mustard seeds and allow them to splutter. Add the urad dal and allow it to turn red. Add asafoetida, turmeric powder, roasted peanuts and curry leaves and saute for few seconds.
- Crumble the beaten rice mixture into the tempering and mix thoroughly. Place lid and cook for 4-5 mts. Add the black pepper and sesame seeds powder, adjust salt and add more jaggery if required. Mix well, Turn off flame.
- Remove to a serving bowl and garnish with fresh coconut and fresh coriander leaves.
#3 Spiced Cranberry Poha
Poha 3/4 cup
Onion 1 medium (finely chopped)
Green chillies 2 nos
Ginger 1 tsp
Cranberry Pickle 2 tbsp or more according to taste
Turmeric powder generous pinch
Salt to taste
Oil 2 tsp
Mustard seeds ½ tsp
Urad dal 1tsp
Chana dal 1tsp
Peanuts 1tbsp (optional)
- Wash poha, drain the water completely and keep ready.
- Heat oil in a pan , add mustard seeds, chana dal and urad dal fry till the dal turns golden color
- Add onions and green chillies and sauté for 1-2 minutes.
- Add poha and turmeric stir well and sauté for 1 minute add cranberry pickle and stir fry until it combines well with poha
- Add ginger and cilantro mix well and turn of the heat.
- You can use different types of pickles .
- Add little less salt then usual because pickles contain excess salt.
Recipe Courtesy: www.spicytreats.net
Featured Image Source: www.news18.com