Step-by-Step Guide to Make Speedy Poha - with an experimental secret

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Quick Poha - with an experimental secret. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Healthy cooking can be difficult as many of us do not wish to spend some time planning and preparing meals which our own families will not eat. At exactly the exact same timewe want our own families to be healthier so we are feeling pressured to learn improved and new ways of cooking healthy foods for the family to love (and unfortunately in some situations scorn).

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Many things affect the quality of taste from Poha - with an experimental secret, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Poha - with an experimental secret delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Poha - with an experimental secret is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Poha - with an experimental secret estimated approx 20-30 minutes.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Poha - with an experimental secret using 22 ingredients and 25 steps. Here is how you cook that.

Traditional Poha from the hidden books of Maharashtra with an experimental secret touch of ginger garlic.

Ingredients and spices that need to be Make ready to make Poha - with an experimental secret:

1. Prepping the poha
2. 2 cups thick poha (flattened rice)
3. 1/2 tsp haldi (turmeric powder)
4. Main dish
5. 2 tbsp oil
6. 1 tsp hing
7. 1 tbsp rai (mustard seeds)
8. 1 tbsp cumin seeds
9. 2 chillies minced (+/- 1 for spice tolerance)
10. 1/2 ginger, minced (can be replaced)
11. 1 clove garlic, minced (can be replaced)
12. 1 tbsp ginger garlic paste (replacement of the above 2 ingredients)
13. 1/2 cup raw peeled peanuts
14. 6-8 curry leaves
15. 3/4 cup diced onions
16. 1/2 tbsp haldi (if you like the taste of turmeric up this qty to 1 tbsp)
17. 3/4 cup potato peeled and diced
18. 1 tbsp shredded/desiccated coconut
19. 1/2 cup cilantro (coriander) chopped
20. 1/2 lemon
21. 1 tbsp sugar
22. Salt to taste

Steps to make Poha - with an experimental secret

1. Take 2 cups poha in a plate and spread them to the sides, leaving the center of the plate with a doughnut like structure
2. Pour water into the plate in the center so that we are not pouring water directly over the poha (the entire poha must be submerged in water)
3. Lightly swirl around with your hand to wash off the powder like layer off the poha
4. Keep it submerged for 2 minutes and then transfer them to a strainer
5. Whilst in the strainer add 1/2 tsp haldi and lightly mix the poha; set this aside (for about 10-15 minutes)
6. Start cutting the veggies after you have set this aside to save time
7. Heat oil in a wok / kadhai at almost full heat
8. Add hing followed by rai (mustard seeds)
9. Once the mustard seeds start to crackle reduce the heat to half and add cumin seeds
10. Wait 10 seconds and add the minced chillies
11. Fry for about 20-30 seconds
12. Add the ginger and then garlic with about a 15 second delay, if you are using the paste add it together at this point
13. Fry till the raw aroma of ginger and garlic disappears
14. Next, add the peanuts and fry them until they become light red; please be careful because it is very easy to burn the peanuts, approximately 1-2 minutes should do them just right
15. Next add the curry leaves and fry for about 20 seconds
16. Add the onions and fry until they turn pink
17. Add the potatoes and salt, and fry for about 2 minutes
18. Add turmeric powder and then cover and cook until potatoes are tender (keep stirring once in a minute at the least to ensure nothing sticks at the bottom)
19. When potatoes are tender reduce heat to the lowest setting as add the prepped poha
20. Once you add the poha be very careful as to not to press the dish from top down, else you will end up having rice cakes like texture.
21. Toss the dish from bottom up using a spoon or a spatula, very lightly until the spice mix we made blends in
22. Next add the shredded/desiccated coconut and continue mixing in same style for about 1 minute
23. Squeeze half a lemon and mix 4-5 times more
24. Turn off the heat and add sugar and chopped cilantro and mix for another 2 minutes
25. Cover for 1 minute before you serve

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So that's going to wrap it up for this special food Step-by-Step Guide to Prepare Award-winning Poha - with an experimental secret. Thanks so much for reading. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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