poha for weekend breakfasts
living away from india for over six years now has made me a breakfast cereal junkie. i usually have a bowl of big K (vanilla almond, peach) with skim milk accompanied with a cup of early grey tea on week days. i take sips of tea and spoonfuls of cereal while i juggle everything (ironing, hairdrying, make-up etc etc!) and get ready for work every morning. this has become such a routine now that i don't even think to deviate from this set formula for fear of being late for work. and on weekends i tend to think of making pancakes, crepes and all varieties of eggs.
but i do fondly miss the hot and savoury breakfasts i grew up on - upmas, pongal, dosas, idlis, adai, pav bhai and poha to name a few. although they give you quite a spice kick in the morning, they're so satisfying and tasty that they invariably get you off to a good start to the day. i am also a huge yogurt and mango pickle fan, choosing every opportunity to add dahi to my meals which i obviously can't do with cereal and eggs.
in london, i've decided to make indian breakfasts on either saturday or sunday every week. last week, manoj was visiting from seattle and provided me the perfect opportunity to start my new resolve. raj also spent the night with us so i had three hungry and a bit hungover men to feed saturday morning. i made poha (beaten rice flakes) for the blokes which they devoured in no time, washing it down with orange juice.
poha is one of the easiest indian breakfasts to make. here is the recipe which i doubled for 4 people.
3 katoris (small cups) poha
1 large potato finely chopped
1 large onion finely chopped
1 tsp mustard seeds
1 tsp turmeric powder
A few curry leaves
Juice of 1 lemon
A few corriander sprigs, loosely torn
wash the poha thoroughly in water, drain and keep aside. heat 1 tbsp oil in a pan. toss in the mustard seeds. once they start crackling, add the onion, potatoes, turmeric and curry leaves. stir fry till the onions are pinkish and the potatoes are cooked. now add the drained poha and mix thoroughly. cover the pan and lower the heat. cook for about another 4 to 5 minutes. remove the pan. add lemon juice, corriander and salt to taste.
i like to make an easy raita to accompany the poha. take some yogurt and add water until the consistency is buttermilk-like. add salt, chillie powder and half a chopped onion. serve with the poha.