How to make Dry Fruit Rich Poha -
A rich and delicious mixed vegetable poha.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Roasted Peanuts (भुनी हुई मूंगफली), Pressed Rice
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dry Fruit Rich Poha checkout Peanut Tikki, Moongphali Ki Tikki, Moongphali Aloo Chaat, Peanut Raisin Bar . You can also find more Snacks and Starters recipes like Samosa Surprise Lemony Chicken Bites Dahi ke Sholay - SK Khazana Dal Chawal Arancini-SK Khazana
Dry Fruit Rich Poha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : Preparation Time
Cook time : Cooking Time
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dry Fruit Rich Poha Recipe
Roasted Peanuts roasted 1/4 cup
Pressed Rice roasted 10-12
Almonds roasted 10-12
Raisins 1/2 tablespoon
Pressed rice (poha) 2 cups
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1 teaspoon
Asafoetida a pinch
Green chillies slit 2
Curry leaves 10-12
Onion finely chopped 1 medium
Potato peeled, sliced thickly 1 medium
Carrot grated 1/2 cup
Turmeric powder 1/4 teaspoon
Salt to taste
Sugar a pinch
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Wash pressed rice under running water, drain excess water and allow to stand for ten to fifteen minutes. Heat oil in a non-stick pan, add mustard seeds and once they splutter, add cumin seeds and sauté for half a minute.
Step 2
Add asafoetida, green chillies, curry leaves, onion and sauté till the onion is golden brown. Add potato and carrot and mix. Sprinkle little water, cover and cook till potatoes are cooked.
Step 3
Add pressed rice, turmeric powder, peanuts, cashewnuts, almonds, raisins, salt and sugar and toss well. Cover and cook for another five to seven minutes. Serve hot garnished with coriander leaves.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
