Lemon Poha (No cook recipe)

-
Lemon Poha (No cook recipe) - 
Poha is considered as one of the best replacement for rice & this recipe is a no cook recipe.
Everyone will be more happier now that summer has arrived if you are not standing next to the gas stove while the food is being prepared.
This lemon poha really tastes fantastic & you can enjoy as it is healthy, light, simple & easy to make.

Ingredients - 
- 1 cup poha
- 2 lemon
- 1 finely chopped green chilli
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- handful of soaked peanuts (optional) 
- handful of finely chopped coriander leaves. 
- 1/2 teaspoon asafoetida/Hing
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
1/2 teaspoon jaggery powder
- 1 spoon gingelly oil
- salt

Method:
1. Rinse the poha by adding sufficient amount of water and drain the water completely using a strainer and keep it aside for about 10-15 mins.
(Rinse atleast twice) 

2. Check whether the poha has softened. 

3. Take a large mixing bowl, add soaked poha, salt, jaggery powder, asafoetida powder, turmeric powder, green chilli, mustard seeds, cumin seeds and give all ingredients a good mix. 

4. After that, squeeze the lemon juice into the mixing bowl and thoroughly combine it. 

5. In order for the poha's masalas to fully blend into the dish, let it aside for about 15 minutes before serving.

6. Garnish it with coriander leaves. 

Do try this no cook recipe & share it with your friends & family..

Comments

Post a Comment

Popular posts from this blog

Peanut Cocoa Butter

-
Image
Peanut Cocoa Butter - A protein rich recipe with loads of minerals that are essential for our body. Ingredients -  1 and 1/2 cup roasted,peeled peanuts 1 cup jaggery powder 2 spoon cocoa powder 2 spoon melted ghee Method-  1. Take a mixer jar add the roasted peanuts and cocoa powder and grind it into a fine powder. 2. Add 2 spoon melted ghee and grind it until you get thick shiny smooth paste like texture.  3. Next add jaggery powder little by little and blend the mixture.  (Add the jaggery powder in 2-3 batches) 4. Transfer the peanut cocoa butter into a glass jar and store it in refrigerator. (This can be stored and used for about 2 weeks) Note: you can enjoy this peanut cocoa butter along with roti, toasted bread and waffles. It can be taken with fruits like apple, banana and strawberry.  Also it can be topped over ice-cream, cold coffee, cup cakes, cookies and pancakes.
Read more

Kesar Milk Masala Powder

-
Image
Kesar Milk Masala - Kesar Milk Masala is a blend of nuts & spices to make your milk intake a wholesome intake. This Kesar Milk Masala is one of the traditional powder mix that were available in every Indian houses earlier. Many a times we spend a lot of money buying the artificial drink mixes to enhance the taste of the milk. Putting in a little effort to make such mixes at home will save you a lot of money & also they are extremely healthy with no artificial ingredients. Ingredients - 1/4 cup almonds - 1/4 cup cashew nuts - 1/4 cup pistachios - 1/4 cup walnuts - 1/4 cup oats - 2 spoon poppy seeds - 2 spoon flax seeds - 10 black pepper corns - 4 clove - 10 saffron strands - 1/2 spoon fennel seeds - 1/4 spoon fenugreek seeds - 1 spoon dry ginger powder - 1/4 spoon nutmeg powder - 1/4 spoon turmeric powder Method : Dry roast the following ingredients for 2 minutes one by one separately and transfer it to a plate: (Oats, Almonds, Cashew nuts, Pistachios, flax seeds, Walnuts)  2.
Read more

Foxtail Millet Kheer

-
Image
Foxtail Millet Kheer - Kheer is a traditional Indian dessert that can be prepared in a number of ways. I am sharing one such kheer recipe made using healthiest ingredient i e. Foxtail Millet. Millets are actually a very good source & a better replacement for rice & wheat. Foxtail Millet is rich in dietary fibre & helps to combat various health ailments. Ingredients - 1/4th cup foxtail millet - 3 spoon sago seeds (sabudana)  - 1 litre milk - 2 spoon ghee - 5 almonds, cashew nuts and walnuts each - a handful of raisins - 10-12 saffron strands - 1 cup jaggery powder Method: 1. Dry roast the foxtail millet and sago seeds for about 3-4 mins on medium flame and then transfer it to a bowl and rinse it with water. Soak the millets and sago seeds for about 1 hour.  2. Take a pan add ¼th cup water, add jaggery powder and cook till you get thick and sticky syrup like consistency. Allow it to cool completely.  3. Take 3-4 spoons of warm milk and soak the saffron strands for about 15 m
Read more