Poha

This is an adaptation of a traditional dish that I learned to make while staying with a Maharashtrian family in Jabalpur, Madhya Pradesh. This vegetarian delight is made from beaten rice and an aromatic blend of vegetables, nuts and masalas.

Ingredients:

2 cups of beaten rice (poha) washed and drained

2 cups of cauliflower (gobi) in 1 inch pieces

1 bunch of coriander leaf washed and chopped

1/2 of peanuts

1/4 cup of fresh grated coconut

1 finely chopped onion

10 fresh curry leaves

pinch of asafoetida (hing)

2 green chilies (or 1 red hot thai chili)

1 tbsp of dried urad dal

1 tsp black mustard seed

1 tsp cumin seed (jeera)

1 tsp tumeric (haldi)

1 lime

salt to taste

On medium heat begin to fry onions in oil or ghee until golden. Add curry leaves, jeera, mustard seed, urad dal and hing. Fry until seeds begin to pop. Add green chilies, cauliflower, coconut and peanuts. Stir until peanuts release their aroma and cauliflower becomes tender. Cover with a lid for 5 minutes stirring occasionally. To this add the softened poha, tumeric, coriander leaf and salt. Add the juice of one lime and stir until flavours are well blended. Serve hot.

Fried Rice Made by Westerner

 This family favourite came to the fold by way of our "brother from another mother", long-time friend and homestay Shoho. Famous for his insatiable appetite, Shoho shared with us a passion for cooking. I recall one Saturday morning while deciding what to make for brunch, Shoho suggested we make fried rice from the previous evening's leftovers. I watched as he added ingredients, stirred and tasted. In anticipation I asked, "How does it taste?". With an expression that wavered between confusion and delight, he responded with, "It tastes like..........like fried rice made by a Westerner".  It was delicious and has become a staple food in our home. 

You will need approximately 2 cups of leftover rice. (any rice is good)

In a non-stick frying pan add a little oil. To that add one red chili (optional) and a cup of frozen peas or carrots. Fry until plump and add 2 beaten eggs. Stir until eggs are almost cooked and add rice. Stir until egg is evenly distributed. Add a few drops of sesame oil for flavouring, soy sauce to taste, and black pepper. Keep stirring until flavours are well blended. Finally add 3-4 fresh chopped green onion. Fold in onions and serve hot.

Shoho and Larkin in the kitchen