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



Pohe

POHE
Thondam Gare

Thondam Gare

Delicious Thodam Garelu can be made with very few ingredients and with no great efforts....

CHINESE TOFFEE BANANAS

Chinese Toffee Bananas

Toffee banana is a classic Chinese dessert. Slices of banana are battered and deep-fried,...

Cream Cheese

Cream Cheese

Cream cheese is a soft, mild-tasting fresh cheese with a high fat content. It is easy to ...

Rice Flour Dry Upma Uppudu Pindi

Rice Flour Dry Upma Uppudu Pindi

Upma is generally made with rawa but at times when we feel like making some good differen...

ABIRASHA BILLALU

Abirasha Billalu

Abirasha billalu is a sweet dish made mostly on festivals and distributed to celebrate wi...

FOODHI BRINJAL

Foodhi Brinjal

Foodhi brinjal is a curry goes well with sambar rice and curd rice. Eggplant that is the ...

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