Skip to main content

Lemoney Poha


Lemoney Poha 


Poha is a most salubrious option of Breakfast.
Poha has ample dietary fibers that make it an impeccable cull for weight watchers. 
Going for poha as breakfast is an ideal cull as it keeps you satiated and curbs untimely hunger pangs.

Poha seems to identically tantamount to oats. Can be victual raw and cooked, both the way is facile for our diligent schedules.

Making more tastier without losing its nutritious value is paramount.
Endeavor my version of khatti poha with your cull of side dish.


Ingredients....... 

Poha 2 cups
Lemon juice half cup
Black gram dal 1tsp
Mustard seed ⅓ tsp
Cumin seeds ⅓ tsp
Chopped Onion 2 tbsp
Chopped Green chillies 1 tbsp
Fried Pea nuts 1 tbsp
Curry leaves and few
Turmeric powder ½ tsp
Salt
Oil

Preparations...... 

Take a colander along with poha sieve properly to remove fine flour particles through the holes. 
Wash in running water once and keep aside. Heat kadhai along with oil add one by one seasonings mentioned above. 
Add half cup of water add turmeric powder and salt, give a nice boil. 
Switch off the flame add lemon juice and stir well .

Take washed rice flacks use your fingers to loosen it properly 
add washed flacks to seasonings stir continuously till mix well. 
Keep for 10 minutes to eschew stickiness and become double in size. 

Lemoney poha2


Popular posts from this blog

Potal Chenna rassa

  No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa.    Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation....   Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy.   On the same kadh
Read more

Soya kebbab

  Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil  Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water.  Wash plantains with skin trim the tip and  stem. Boil plantains with excess water and remove the skin, cut and grind into roughly  without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough.  Keep this in refrigerator for 10 minutes.  Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the
Read more

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s
Read more