Are you a sweet or savoury breakfast person?? If you are used to sweet breakfasts such as smoothies, porridge, pancakes peanut butter on toast then the thought of a savoury breakfast can seem odd or vice-versa.
It’s been a while since my last post. I’m just back from a great holiday in Iceland! Feeling relaxed and rejuvenated. Breakfast in Iceland I found was mostly the famous Skyr which is a thick Icelandic cultured dairy product similar to yogurt or an oats porridge called Hafragrautur
In India breakfast is mostly savoury, very rarely sweet. The options for a savoury breakfast are endless and varied depending on region. To name a few options, you can choose from poha, upma, idli, dosa, parathas, masala semiya, poori bhaji, puttu, appam etc., so for me the idea of a sweet breakfast is odd but interesting nevertheless
Indians like a hot and savoury breakfast which is contrary to the concept of the western breakfast. It is mostly accompanied with a hot cup of chai or coffee 🙂
Here is a simple recipe for a typical Maharashtran breakfast, kanda poha. Poha is beaten or flattened rice flakes in this recipe we cook it with potatoes, onion and spices. This is a version made with some basic ingredients, other optional ingredients include coriander leaves, grated coconut or half a teaspoon of sugar.
This was our lazy Sunday breakfast today! Try it and let me know what you think…
Cook Time: 15mins Prep time: 5mins
- 250grams of thick poha ( thick variety of flattened rice)
- 1 large red onion
- 1 small potato
- 2 fresh green chilli
- 5-6 tablespoons of cooking oil
- Salt to taste
- Quarter teaspoon of turmeric
- Quarter teaspoon of red chilli powder
- Quarter teaspoon of cumin seeds
- Quarter teaspoon of mustard seeds
- Handful of groundnuts/ peanuts
- 6-8 fresh curry leaves
- A pinch of asafoetida
- Squeeze of lime
Start by finely chopping the potato, onion and green chilli
Then to a wok on medium heat, add oil, once hot add mustard, cumin seeds, peanuts, asafoetida and curry leaves soon as they start to splutter add onion and potatoes. Sprinkle some salt and mix well. Cook with the lid on until the onions are translucent and potatoes are cooked through. This may take approx., 5-6 minutes
Then add turmeric and red chilli powder, mix and allow to cook for another minute or so
Now rinse the poha in cold water once and drain all the water out. Add poha to the wok, mix well. Season with salt and do taste it now to ensure that the salt is at the right level for you.
Once you add the poha, reduce the heat to absolute minimum. Cook with lid on for another 8-10mins. Stir it occasionally to avoid burning, sprinkle some water 2-3 times.
Serve hot with a squeeze of fresh lime and a cup of chai or coffee!
Tip: remember to finely chop the potatoes and onions as they will cook faster the smaller the pieces. Towards the end sprinkling water helps the poha steam and cook through evenly.