Green Cranberry Wheat Poha with Tender Jowar

Name: Green Cranberry Wheat Poha with Tender Jowar
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 big bowl Wheat Poha - some water sprinkled and soaked for half an hour before using; 1 small Potato (chopped); 1 small bowl carrot (chopped); 1 small bowl corn; 1 small bowl green cranberries (karonda) - Before using, it is chopped in half, seeds removed and soaked for half an hour in salt water to reduce the sour taste to some extent; 1 small bowl tender jowar (Hurda) - before using, roasted in 1 tbsp oil and salt (as per taste); 1 small onion (chopped); 1 teaspoon mustard seeds; 1 tbsp achaari (pickle) masala; 1/2 tbsp asafoetida; 1 tbsp coriander leaves (chopped); 1 tbsp grated coconut; 5-6 curry leaves; 1/2 teaspoon turmeric powder; 1 teaspoon sugar; 1 tbsp oil; To taste Salt

Lekha Toraskar @cook_16009462

Thane

#morningbreakfast Poha is an easy, delicious and healthy breakfast recipe, popular in Maharashtra. Rice poha is generally used for the preparation. Here we have tried a healthy version by using wheat poha. We have added veggies to give more nutrition to the dish. One of the main ingredients in the dish is Cranberry (Karonda). The berries are loaded with vitamin C and fiber, rich in phytonutrients which are essential for all-round wellness, and also contain various chemical substances that may offer protection from tooth cavities, urinary tract infection and inflammatory diseases. The second most important ingredient is tender jowar (hurda) which is found especially in winter season. It is rich in antioxidants, proteins, and also a good sauce of phosphorus and thiamine. One of the biggest benefits of eating whole grains is dietary fiber – and including jowar in your diet will help you get the fiber you need for the day. In this dish, we have tried to compliment the sour taste of cranberry with achaari masala instead of using the normal red chilli powder. So all in all a healthy dish super-rich in nutrition.

Lekha Toraskar @cook_16009462

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Ingredients

2 servings

1 big bowl Wheat Poha - some water sprinkled and soaked for half an hour before using
1 small Potato (chopped)
1 small bowl carrot (chopped)
1 small bowl corn
1 small bowl green cranberries (karonda) - Before using, it is chopped in half, seeds removed and soaked for half an hour in salt water to reduce the sour taste to some extent
1 small bowl tender jowar (Hurda) - before using, roasted in 1 tbsp oil and salt (as per taste)
1 small onion (chopped)
1 teaspoonmustard seeds
1 tbspachaari (pickle) masala
1/2 tbspasafoetida
1 tbspcoriander leaves (chopped)
1 tbspgrated coconut
5-6curry leaves
1/2 teaspoonturmeric powder
1 teaspoonsugar
1 tbspoil
To tasteSalt

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Steps

1

Heat 1 tbsp oil in a pan. Add 1 teaspoon mustard seeds and let them crackle.
2

Add 1/2 tbsp asafoetida, 5-6 curry leaves and saute.
3

Add 1 small chopped onion and let it turn slightly pink and soft. Then add 1/2 teaspoon turmeric powder and mix well.
4

Then add 1 small chopped potato, 1 small bowl chopped carrot, 1 small bowl corn, 1 small bowl green cranberries (karonda) and mix well. Then add 1 small cup of water, cover with the lid and let it cook.
5

Then add 1 big bowl Wheat Poha, 1 tbsp achaari (pickle) masala, 1 teaspoon sugar, salt to taste, mix well, cover and let it cook. While plating, garnish with grated coconut, tender jowar (Hurda), chopped coriander leaves and serve hot.