Poha: More Than What Meets The Eye- The New Indian Express

Whenever we wanted to eat some thing light, my mother would predictably cook poha (beaten rice) for the breakfast. I am not complaining, as she would always cook poha with a twist with her unusual combinations and presentation of the simple and humble poha. It could be with spinach, sometimes with shrimps, cashew or even with pumpkin and coconut.The results were always great and the taste would linger on in our mouths for days to come.

Beaten rice, also known as flattened rice, is a de-husked rice which is flattened into flat light dry flakes. The thin or translucent varieties are the expensive ones than the thicker variant.

When soaked in water or liquids they can swell up. They are light and digestable. A very popular dish in Maharashtra, many people eat this soaked in milk, cooked with sugar or jaggery, with cardamoms and nuts or even made as a porridge with hot water.
Let me share some nice snack recipes with you today .These could be eaten for breakfast and even as a main course.

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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