Easy, Healthyish, Recipes

Poha – The Quintessential Indian Breakfast

Who doesn’t like Poha? It’s full of energy and good carbs that help in the burning of fat. Sprinkle some sev bhujia along with finely chopped raw onions and a generous amount of fresh coriander leaves for that extra yumminess.

Ingredients

  • 2 Tablespoons Oil 
  • 1 Teaspoon Mustard Seeds
  • 2 Sprigs Curry Leaves
  • 2 Green Chillis (chopped)
  • 2 Onions (small & sliced)
  • 1 Carrot (medium and diced)
  • 1/2 Teaspoon Cumin Powder
  • 1 Teaspoon Turmeric Powder
  • Salt & Sugar to Taste
  • 1 Lemon (juiced)
  • 1 Potatoes (large, boiled cut into cubes)
  • A Handful of Peanuts
  • 2 Sprigs Coriander (chopped)

Preparation

Prep: 5 minutes
Cooking: 15 minutes

  1. Start with tempering by heating the oil and cooking through by combining curry leaves, mustard seeds, green chillies and onions. Cook for 3-4 minutes.
  2. Add turmeric and cumin powder and cook for 2 minutes.
  3. Add tomatoes and carrots and cook. If it is drying out, deglaze with a splash of water, cooking further for 5 minutes.
  4. Quickly rinse the Poha and add to the masala. Mix well.
  5. Season as required with salt, sugar and lemon juice.
  6. Garnish with chopped coriander leaves.

Watch
James Miranda

The very first time I put on a Chef's Coat and when I first laid my hands on an old trumpet, it brought me immense joy. I realised that was my calling - through food and music, I wanted to bring joy to other people's lives too. Observing my granny in her old-stone counter kitchen, cooking Sorpotel and Vindaloo in Goa and singing old Goan folk songs or rummaging through her recipe books that date back to the late 1800s or the satisfaction I would derive from seeing her earthen pots boil and soak in flavour - a voice deep within me always said, “boy, you are going to be a chef one day." Professionally far removed from the family of doctors, I was inclined towards culinary arts. After working at Sofitel and Marriott, I started Jazzy Jim’s Cookhouse, a cloud kitchen. Putting smiles on people’s faces through my food techniques and improvisations on traditional East Indian and Goan dishes with European cooking techniques.