Healthy Indian Breakfast Poha Recipes

FYI,gasm
Jun 18, 2019
3 min read

Two different way of Poha recipes with Chinese Tadka easy to make and simple recipe

INDIAN HEALTHY BREAKFAST POHA — POHA RECIPE

Schezwan Poha

Servings - 2 - 3

INGREDIENTS Flattened rice - 200 grams Water - 500 milliliters Oil - 15 milliliters Garlic - 1 1/2 teaspoons Onions - 100 grams Bell pepper - 150 grams Green beans - 30 grams Carrots - 50 grams Salt - 1 teaspoon Black pepper - 1/2 teaspoon Schezwan sauce - 80 grams

PREPARATION 1. In a bowl, add 200 grams flattened rice, 500 milliliters water and wash the flattened rice properly. 2. Heat 15 milliliters oil in a skillet, add 1 1/2 teaspoons garlic and stir well. 3. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color. 4. Now, add 150 grams bell pepper, 30 grams green beans, 50 grams carrots and mix it well. 5. Cook for 8 - 10 minutes on medium heat. 6. Add 1 teaspoon salt, 1/2 teaspoon black pepper and mix it well. 7. Then, add 80 grams schezwan sauce and mix it well. 8. Now, add the washed flattened rice and mix it again. 9. Cook for 5 - 7 minutes on medium heat. 10. Serve.

INDO CHINESE HEALTHY BREAKFAST POHA RECIPE — SCHEZWAN POHA

Poha Upma

Servings - 2 - 3

INGREDIENTS Flattened rice - 155 grams Water - 1.5 litres, divided Carrots - 50 grams Green peas - 50 grams Oil - 1 teaspoon Peanuts - 1 1/2 tablespoons Oil - 30 milliliters Mustard seeds - 1 teaspoon Split bengal gram - 1 teaspoon White lentils - 1 teaspoon Dry red chili - 1 Curry leaves - 8 Ginger - 1 teaspoon Green chili - 1 teaspoon Asafoetida - 1/4 teaspoon Onions - 50 grams Turmeric - 1/4 teaspoon Salt - 1 teaspoon Sugar - 1/2 teaspoon Lemon juice - 1 teaspoon Coconut - 2 tablespoons Coriander - 1 tablespoon

PREPARATION 1. In a bowl, add 155 grams flattened rice and 500 milliliters water. 2. Wash and drain the flattened rice properly. 3. Add 500 milliliters water again and soak for about 5 minutes. 4. Take a pan, add 50 grams carrots, 50 grams green peas and stir well. 5. Bring it to a boil. 6. Boil for 10 - 12 minutes on medium heat. 7. Remove it from heat. 8. Drain and keep aside. 9. Heat 1 teaspoon oil in a pan, add 1 1/2 tablespoons peanuts and roast for 2 - 3 minutes or until it turns golden brown in color. 10. Remove it form heat and keep aside. 11. Heat 30 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 1 teaspoon split bengal gram, 1 teaspoon white lentils, 1 dry red chili, 8 curry leaves and stir well. 12. Add 1 teaspoon ginger, 1 teaspoon green chili, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes. 13. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color. 14. Add 1/4 teaspoon turmeric and mix it well. 15. Add 1 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon lemon juice and mix it again. 16. Now, add the boiled vegetables and mix it well. 17. Cook for 5 - 7 minutes on medium heat. 18. Then, add the soaked flattened rice and mix it well. 19. Add the roasted peanuts, 2 tablespoons coconut and mix it well. 20. Now, add 1 tablespoon coriander and mix it well. 21. Cook for another 3 - 5 minutes on medium heat. 22. Garnish with coriander. 23. Serve hot.