Although there is no context for that here yet I often make this instant snack at home many times.
Or rather I used to make until it was told to me by The Husband that he is not interested in eating Kande Pohe for breakfast. No worries I said…I will make them for my little one during the evening snack time , he cannot be deprived of what his genes ask for.
A typical maharashtrian style recipe for Kande Pohe…feel free to add more vegetables of your choice. For samplers’ green peas, potato, raisins are usual suspects. I have also tasted cauliflower and carrots in one of the versions and loved it too…
2 cups beaten rice
1 medium size onion finely chopped
3-4 green chillies finely chopped (Reduce for kids)
2 tbsp peanuts
1 tbsp Oil
1 tspn mustard seeds
1 tspn cumin seeds
1 tspn turmeric powder
1 tspn sugar
salt to taste
a pinch of asafoetida
few sprigs of curry leaves
1 lemon’s juice
Coriander and Freshly grated coconut for garnishing
1) take the beaten rice in a colander and hold in under tap water. Wash it under the tap water using a fork or your fingers combing through them until they are all just about wet.
2) Let this stand aside until you proceed with the rest of the things
3) In a large pan or wok, heat oil.
4) Add the mustard seeds and let them crackle
5) Add the asafoetida , cumin seeds and let it crackle
6) Add the curry leaves and stir.
7) Next add the chopped onions, green chillies, peanuts, turmeric powder, sugar and saute till the onions have softened and become pink in color.
8) Now add the beaten rice along with salt and lemon juice and lightly toss till it is mixed well.
9) Cover the pan with a lid , if required, sprinkle some water (not more than 2 tbsp)
10) Open the pan when there is enough steam.
11) Garnish with fresh coriander and coconut
“Not serving a lemon quarter alongside can be considered as criminal”