Poha can be made in different varieties and 'kanda' means onions in marathi language. This poha is mostly made by people of north Karnataka, Maharashtra and it is commonly called as Kanda poha. This is one of the fast making dish and requires less ingredients but tastes yummy.
Ingredients:
- Thick poha.
- Chopped onions.
- Green chilies.
- Turmeric.
- Grated coconut.
- Salt.
- Mustard seeds.
- Cumin.
- Curry leaves.
- Cilantro.
- Lemon slice.
- Sugar.
Method:
- Wash the poha and keep it aside for about 2 minutes.(water should just be absorbed and do not soak for long time or else it gets mushy)
- On a medium flame on a skillet pour 2-3 tb sp of oil once heated add mustard seeds, cumin, green chilies, curry leaves.
- Saute and now add chopped onions, turmeric check until the onions are transparent, add soaked poha, salt to taste and a pinch of sugar then mix well.
- Close the lid for a minute and add grated coconut and cilantro and serve hot with a dash of lemon slice its READY TO EAT :)
Black channa or commonly called as sundal in kannada is a good source of fiber and protein. As it is rich in protein, it keeps you fuller for a long time and thereby aids in weight loss.This can be taken as a tea time snack and can also made less spicy for kids.
Ingredients:
- Soaked black channa(5-6 hrs).
- Water.
- Chopped onions.
- Grated coconut.
- Oil.
- Hing/Asafoetida
- Curry leaves.
- Mustard.
- Green chilies.
- Cilantro.
Method:
- Pressure cook the soaked black channa with sufficient water for 1-2 whistles and remove the excess water by straining it.
- Now place skillet on a medium flame add 1-2 tb sp of oil allow to heat add mustard, cumin, hing, green chilies, curry leaves and chopped onions.
- Saute til golden brown add the strained channa , salt to taste and mix well.
- Garnish with grated coconut and cilantro and its READY TO EAT :)
