Well, I am finally getting back to blogging after a hiatus due to some work commitments. Here is a quick and easy breakfast recipe..ideal for this heat wave we are experiencing in NYC.
In the Spring, I had the opportunity to visit Mumbai for a few days. India was not on my scheduled itinerary as I was planning my trip visiting a few countries in Southeast Asia, but then the cheapest return flight home went through Mumbai. Through my participation in Valli’s Blogging Marathon, I have become online friends with many Indian bloggers. In addition to meeting the ones who live in the NY area, we all talk on whatsapp constantly on both sides of the Atlantic. I could not be so close and not take at least a few days to meet them.
One of them, Pradnya, was gracious enough to invite me to stay with her. It’s ironic how the world of blogging and whatsapp bridges borders. Here is someone I have never in my life met or had a live conversation with and yet here I am feeling totally comfortable to go stay at her home. Poor Pradnya with her 6 year old son and husband in tow was waiting and welcoming me in Mumbai at 1am, when my flight was delayed by 3 hours. Warning: Try NEVER to fly Air India – the worse traveling experience of my life!!!
Anyway, her and Kalyani, another Mumbai based blogger, were so nice and were my personalized local tour guides for 3 days. On one of these days, Pradnya made a simple South Indian breakfast that I thoroughly enjoyed. I took copious notes as she was cooking but lost the notes during my travel home. However, I had the photos to remind me what went into her breakfast poha…so here is my duplication of her recipe,,,but before we get to mine…here’s a photo of Pradnya’s version!
For those who are unfamiliar with poha, it is flattened rice that serves as the staple starch in Himalayan countries like Tibet and Butan, as well as some of the tribal northeastern tribal states of India. However, it is also a common breakfast item in some southern Indian states. You can find poha in Indian supermarkets here in the United States. It cooks up super fast so great for a quick meal fix without the time it takes to cook regular rice.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: Serves 4
- 2 cups poha (flattened rice)
- 2 tablespoons oil
- a large pinch of asoefetida
- 1 sprig curry leaves
- 2 green chiles, thinly sliced
- 1 chopped onion
- 1/4 teaspoon turmeric
- 1 peeled and chopped potato
- 2 tablespoons peanuts
- salt, to taste
- juice of 1/2 lime
- 1 tablespoon finely chopped cilantro
- 2 tablespoons pomegranate seeds
Soak poha in water for about 10 minutes, until softened but not mushy.
In a pot of boiling water, cook potatoes for 5 minutes. Drain.
In a skillet, heat oil.
Add asoefetida, chiles and curry leaves. Saute for 1 minute.
Add onions and saute until they start to change color.
Add turmeric, potatoes and peanuts. Saute for 5 minutes.
Add poha and saute until thoroughly combined.
Add salt, lime juice and cilantro. Stir to combine.
To serve, garnish with pomegranate seeds.
I also had mine with some dates, as Pradnya had served hers.