Kanda Batata Poha -Spicy beaten rice flakes with onion & potato

Poha 1

 

Hello Everyone 

Today I am bringing you all a a very delicious staple breakfast dish from western parts of India . this dish is famous in several states around India , I made one which is closer to the one made in the state of Maharashtra . This recipe is not an authentic one , its my take on this delicious dish , I have adopted flavours from few south Indian dishes because I like to do that with every dish I cook . So if you see there is a difference from the authentic recipe what your mom or mother in law might have taught you , please don’t punish me LOL 😉 . So I dont have much to talk about this recipe , its not taught nay my mom , I learned it as a necessity after I moved to canada in 2012 because my husband loves it . 

When I made it for the first time , I messed it up so much this dish turned out to be a big goop of carb lol . Then I had to watch several videos , read a bit how to make it properly without making a goopy mess . I have watched a lot of videos like veg recipes of India , vah re vah , manjulas kitchen , nishamadhullika ; I can’t determine from where I formulated this recipe I think its a mix from all these . 

So I am going to stop blabbering and give you the recipe . 

 
poha 3

Kanda Batata Poha - Spicy Beaten Rice flakes with potato & onion
Serves 2
A quick Spicy Indian Breakfast
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
2392 calories
462 g
0 g
38 g
43 g
4 g
952 g
101 g
8 g
0 g
32 g
Nutrition Facts
Serving Size
952g
Servings
2
Amount Per Serving
Calories 2392
Calories from Fat 329
% Daily Value *
Total Fat 38g
58%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 24g
Cholesterol 0mg
0%
Sodium 101mg
4%
Total Carbohydrates 462g
154%
Dietary Fiber 5g
22%
Sugars 8g
Protein 43g
Vitamin A
18%
Vitamin C
277%
Calcium
11%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Poha (Rice Flakes)- 11/2 cups
  2. Turmeric powder - 1/2 teaspoon
  3. Salt- As needed
  4. Oil - 4 Tablespoon
  5. Mustard Seeds - 1 teaspoon
  6. Whole red Chilies - 2 to 3
  7. Ginger - Chopped 1/2 teaspoon
  8. Asafoetida- A pinch
  9. Peanuts - Crushed 2 tablespoon
  10. Onion - 1/2 medium sized chopped
  11. Potatoes - One medium sized cubes
  12. Green Chillies - 1 or 2 chopped finely
  13. Cilantro - Chopped 2 tablespoon
  14. Sugar- A pinch
  15. Lemon Juice - From one lemon
  16. Water - As needed
Instructions
  1. 1. First we need to make the poha softer , if you dont do that you won't be able to make nice fluffy poha for breakfast . Place poha , 1/2 teaspoon turmeric powder and salt in a sieve , run water through it . When the poha is soaked enough then gently using hands mix it .
  2. 2. In a skillet heat 3 tablespoon oil then add chopped potatoes to it . Pan fry till the potatoes are golden brown then keep it aside
  3. 3. To the same skillet add one tablespoon oil, crackle half teaspoon of mustard seeds , then add ginger , green chillies saute well now add onions and saute till its transparent
  4. 4. When the onion is transparent add crushed peanuts to it and give it a stir . Now add the cooked potatoes to it little turmeric powder and stir . Add the prepared poha to it give it a good stir and keep it away from the heat
  5. 5. In a another small pan heat little oil add the rest of the mustard seeds to it, let it crackle . Add whole red chillies , asafoetida , lemon juice and almost 1/4 cup water . Add sugar to it bring it to a boil , add this mixture to the prepared poha give it a stir . Save with chopped cilantro and another squeeze of lemon juice . Enjoy it with a hot cup of ginger tea .
beta
calories
2392
fat
38g
protein
43g
carbs
462g
more
Crackleandtemper http://crackleandtemper.ca/
 
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I hope you all liked this recipe and I am looking forward to hear from you all .

Let me know if you happen to try this and dont forget to have it with some delicious chai
poha 4

I would love to hear from you all if you try my recipe , let me know by instagram , Facebook or pinterest

xoxo

Parvathy

Thai Flavoured Sweet potato & Coconut Soup

Sweet potato 1

 

Hello Everyone 

Since it is still cold  & grey all around at this part of the world  I would like to bring you all a soup recipe to warm your heart & body . A soul soothing and heart warming soup made from sweet potatoes with thai inspired flavours and then thinned out with some delicious coconut milk . So when I said thai flavours you must be thinking is this going to be vegetarian or does it have some hidden ingredients which are not vegetarian . But the good news is this soup is not only vegetarian but also vegan so it’s suitable if you have any kind of lactose intolerance or allergies . 
This soup is made from real & simple ingredients without any additives or colours added extra . The flavour is from all  natural ingredients and cooked with a lot of love . Most of the thai dishes does use palm sugar to finish the dishes , so the sweetness of the sweet potatoes really complements with the other bold flavours in the soup .  Also it is super filling you actually don’t need to serve it with any kind of bread , just a slightly tossed spinach salad would really go with the soup , but if you wanna thick crusty bread oh yeah go for it. 

Oh another thing I want to tell you is this soup was made in a very very easy method made in my favourite gadget called Instapot . Dont worry people if you dont have an instapot , you can always use a pressure cooker or even just a stove top sauce pan would also work . Only difference on a sauce pan it would take longer but in a pressure cooker it would faster , but in the instapot it will be done in a jiffy , isn’t that cool ? LOL 

I think I should explain to you how to make the soup now , instead of boring you with all these stuff LOL 

Thai flavoured sweet potato & Coconut Soup
Serves 4
A vegan sweet potato & coconut soup with thai flavours
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
134 calories
16 g
0 g
8 g
2 g
7 g
156 g
66 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
156g
Servings
4
Amount Per Serving
Calories 134
Calories from Fat 66
% Daily Value *
Total Fat 8g
12%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 66mg
3%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
10%
Sugars 5g
Protein 2g
Vitamin A
95%
Vitamin C
16%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Thai paste
  1. Thai Chilles - 2 or 3 (more if you want it hurt your a@$ LOL)
  2. Lemon Grass- chopped 1 tablespoon
  3. Onion - 3 to 4 shallots / 2 tablespoon chopped yellow onions
  4. Galangal- 1 inch piece
  5. Cilantro Stalks- 1/2 tablespoon (You can use the leaves for the soup)
For the soup
  1. Onions - half of a medium sized onion chopped finely
  2. Garlic- 3 cloves chopped finely
  3. Sweet Potatoes - 2 medium sized cubed
  4. Kaffir Lime leaves - 7 no
  5. Cilantro leaves - finely chopped 1/2 tablespoon
  6. Paprika - 1/4 teaspoon
  7. Salt - as needed
  8. Lime Juice - 2 to 3 tablespoons
  9. Coconut Oil - 1/2 tablespoon
  10. Water- 3 to 4 cups
  11. Coconut milk - 1/2 cup
Instructions
  1. 1. In a blender place all the ingredients for the thai paste with little water and blend it till smooth like really smooth . You can also use some thin coconut milk to blend the paste .
  2. 2. I will be explaining the method of making the soup in the Instapot here and will give the press cooker & stove top options in the notes
  3. 3. In the Instapot turn on the saute mode when the pot is hot add oil then add onions , garlic to it saute for 30 seconds .
  4. 4. Now add sweet potatoes , 2 tablespoons of the thai paste feel free to add more if you want it spicy .Add all the ingredients for the soup except the lime juice and coconut milk to the pot .
  5. 5. Cancel the Saute mode turn on manual , close the lid and 5 minutes on manual .
  6. 6. When the five minutes is up wait till the pressure releases naturally , open the lid then cool it little bit and puree it smoothly in a blender .
  7. 7. Now put back this puree into the instapot back , turn on saute mode add lime juice and coconut milk mix it add salt if required .
  8. 8. Turn off and garnish with cilantro leaves and serve hot .
Notes
  1. 1.So if you dont have an Instapot do not worry amigo , you can use a pressure cooker . If you are using a pressure cooker its the same method but it will take a bit longer to cook and naturally release the pressure.
  2. 2. What if you dont have a pressure cooker either , no worries mate a good old sauce pan would do the charm but the cooking time will be like 20 minutes .. And you may need to watch it closely to avoid any kind of mishaps
beta
calories
134
fat
8g
protein
2g
carbs
16g
more
Crackleandtemper http://crackleandtemper.ca/
How did you all like it ??? Isn’t that exciting to make a totally vegan comforting soup and have it at the comfort of your home.

I am super excited about the whole thing , are you going to make it .. If you are making it please please please show it to me I will be so happy to see it

Parvathy

XOXO
Sweet potato 2