vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Pohe

POHE
Mint Idiyappam - Mint Rice Noodles

Mint Idiyappam - Mint Rice Noodles

Traditionally famous Idiyappam recipe with cool and refreshing flavors of mint tastes eve...

Raw Tamarind Cucumber Chutney

Raw Tamarind Cucumber Chutney

Raw tamarind cucumber chutney is one of the Andhra special cucumber chutney, often made a...

FIELD BEANS KEBAB

Field Beans Kebab

Field beans kebab is a healthy and protein rich snack recipe. ...

DOUBLE CHILLI CHICKEN

Double Chilli Chicken

Chili chicken recipe is a mouth watering easy to prepare and tasty Indo Chinese chicken ...

KUNDAPUR CHICKEN

Kundapur Chicken

Mangalore (Kundapur) Chicken Curry is one of the versatile coastal curries, which goes ve...

Paneer Egg Rolls

Paneer Egg Rolls

Its An innovative crispy rolls ,paneer egg rolls are made from oats, crumbled paneer, and...

Pohe Recipe, How To Make Pohe Recipe

Pohe is an Indian dish prepared in the Indian states of Maharashtra.

About Recipe

How to make POHE

(59 ratings)
0 reviews so far
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
POHE
Author : Vahchef
Main Ingredient : poha
Servings : 2 persons
Published date : November 27, 2016


Ingredients used in POHE
• Oil - as required.
• Garam masala - 1/4 tea spoon.
• Chopped onion - half cup.
• Asafoetida (hing) - 1 pinch.
• Mustard seeds (rai) - half tea spoon.
• Curry leaves (kadipatta) - 5-6 leaf.
• Chopped green chilli - 1 tea spoon.
• Thick rice flakes (thick poha) - 3 cups.
• Salt - to taste.
• Turmeric - 2 pinch.
• Sugar - half cup.
• Chopped corriander leaves - half cup.
Method:
  • Wash Poha, drain water using perforated dish. Add turmeric, salt and sugar, keep aside.
  • Take Oil once oil is hot , add mustard seeds.
  • Once mustard seeds splutter, add chopped green chillies, curry leaves.
  • Add pinch of hing add chooped onions and cook till golden brown
  • Add garam masala add poha and 1/4 cup of water.
  • Add salt as per taste and Mix .
  • Cook on slow flame with lid closed on pot, till raw smell of turmeric evaporates.
  • Sprinkle chopped corriander leaves and switch of the flame.
  • Serve hot. ( Sprinkle somelemon juice for nice taste)





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter