Recipe Courtesy Of Madhu Lahoty – saffron poha
Poha, which has its origins in the Indian subcontinent, is made by flattening rice into flat, light, dry flakes. Rice is parboiled before flattening so that it can be consumed with very little to no cooking.
It is consumed as breakfast in most homes in India. Each region of India has its own recipe for making poha. It’s truly a versatile ingredient.
I have experimented with Poha to create some interesting recipes.
Today I will share a royal version, royal due to its rich ingredients of saffron, pistachio, rose and herbs – called Saffron poha!
Ingredients
1 cup thick flattened rice
1/2 cup coconut water
Few strands of saffron
2/3 tbsp of rose water
1/2 tsp of aniseed
1/2 tsp of cumin seed/jeera
1 cardamom
2tbsp Pistachio
Salt to taste
Method
- Place the poha ( flattened rice) in a sieve and shake off the powdered remains of the poha .
- Place the sieve under running water for less than a second – this step is important (remember – less than a second). Now remove this in a bowl and add the coconut water , rose water, saffron strands and salt and let it sit till all the flakes are swelled up and dried .
- If you do not have coconut water you can run the poha in the water for a few more seconds, before removing the flakes from the sieve to the bowl.
- Heat a pan. You don’t necessarily need to add oil, but if you must, then 1tsp is enough .. cold pressed vegetable oil is best.
- Add the jeera, aniseed and cardamom
- Let it splutter
- Now add the pistachio, let it get a bit crunchy
- Now add the poha and toss it well. Cover it for half a minute. Open the lid and toss it lightly, Make sure you do it lightly as we do not want break the poha
- Serve it in a flat bowl with a few rose petals as a garnish !
Un: Guilt Your Food By Madhu Lahoty: Madhu Lahoty has a very special and unique talent – she combines her understanding of ingredients and international cuisine, and her own exclusive technique to create gourmet dishes that are truly healthy (vegan, gluten-free, almost no oil) that would be relished by Indian palates. She has been using this unique combination to create dishes that look spectacular and taste fabulous for her family for over 20 years and will share some of these treasures through a regular column on TFN.
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