Posts Tagged ‘coconut’

Poha – all time fav brkfst/lunch/dinner…period!!

Yes, it is  because of the following reasons

1.It can be made in 15 min flat

2.It tastes good

3.Very apt for lunchbox

4.It can be made with normal  ingredients

5.It can be made nutritious  and it still tastes good!!!

It was a sin not to post this recipe for so long, since I end up making it atleast twice a week, today I did the photo shoot and hence thought will post it before I procrastinate.


Poha(thick variety) – 1 cup

grated carrots – 1/2 cup (diced carrots take little longer to cook)

frozen peas – 1/4 cup

chopped onions – 1 small

finely chopped chillies – 4 or 5

salt & sugar

Half a lemon juice

Haldiram’s bhujia / Grated coconut for garnish


Well…cooking poha is pretty simple, it does not involve a process, just a few tips. Whenever I skipped one of these tips, my poha did not turn quite right. So you can skip the steps and just read the tips and that will suffice.

Tip #1 Make sure the poha is of thick variety and make sure you wash it nicely till it is little soft to touch , drain it in a colander and leave it for 10 minutes. This 10 minute wait time is very important, after all cooking it takes only 5 min.

Tip #2 Please try to add the mentioned number of green chillies, because somehow red chilly powder does not go well with this dish and without green chillies this dish will turn out bland

Ok, now coming to the steps…the usual

1.Heat oil in a wok and splutter some mustard and cumin seeds.

2.Add turmeric , green chillies and onion and saute for a couple of minutes till the onions soften

Tip #3 It is important to add turmeric to the oil, else the poha does not get a uniform color!

3.Add the grated carrots & peas and cook them for not more than 2 mins.

Tip #4 Season the veggie mixture with sufficient salt & sugar before mixing in the poha. If you try to add salt in the end, it never mixes up properly and you will salty & bland poha in the same bowl!!

4.Season with salt & sugar, mix in the poha immediatly and switch off the stove. Pour in the lemon juice,some chopped coriander and mix it up well

Tip #5 Make sure the contents in the wok have little bit of moisture when you mix in the poha. Otherwise sprinkle few drops of water. The poha soaks up that little moisture and it stays soft , without this moisture it ends up dry and hard.

I know…there are more tips than the actual steps!!


Garnish with bhujia/coconut depending on your undying love for whichever

You can add raw peanuts/finely diced potatoes while sauteing onions


Coconut Mint Tomato chutney

Chutneys come in all permutations and combinations, you toast some seasoning, add some fresh herbs, blend it and there you go….its as simple as that. The wonderful thing about chutneys is that you can make it out of anything and everything. Here I have given a simple , yet tasty recipe for a chutney which has the punch of mint , sweetness of coconut with a hint of tangy flovour from the tomatoes.

You need

Mint leaves – a bunch

Tomato – 1 chopped

Grated coconut – 2 Tbsp

Putna daal/channa daal – 1 tsp

Cumin seeds – 1/2 tsp

Urad daal – 1/2 tsp

Green chillies – 2

Red chilli – 1

oil and salt for seasoning



1. In a kadai heat a tsp of oil and add the jeera and urad daal, let it brown slightly .Add the chillies and the tomatoes

2. Now saute the mixture for a minute and then add the mint leaves

3. Once the mint leaves wilt, add the grated coconut and saute for another minute and put off the flame. Allow the mixture to cool and blend it with the putna daal and little water

This chutney goes very well with idly, dosa, uthappam etc., You can grind it thick with little water and have it with some hot rice and ghee, tastes just excellent.