One of my favorite Indian breakfasts (besides aloo paratha) is Poha.
Poha is flattened dehusked rice and is an easily digestible form of raw rice. Being quick to cook with, you will find poha as a very popular choice for breakfast in most Indian households. It also makes a healthy snack option, given its nutrition benefits.
Poha is high in iron, rich in fibre and also a healthier option to get your fix of carbs in the morning. And that is why it features on lot of indian tables as a breakfast option.
Even though celiacs should consult with their doctor before eating poha, poha is known to have very low amounts of gluten, making it fit for certain people who are uncomfortable with gluten. Poha is also very good for diabetics as it promotes slow release of sugar into the bloodstream. It also keeps you full for a longer time. (ref: thehealthsite.com)
While I have a great recipe for poha with veggies which I make often (I will definitely share it with you one of these days), today I am sharing this quick and easy poha patties recipe. Poha Patties is great to serve as an evening snack or even for breakfast. It also makes a great addition in your kids’ lunch boxes. You can make variations to the basic recipe I am sharing today by adding boiled peas, or peanuts. Use cilantro or mint leaves if you can’t find curry leaves. Curry leaves and poha can be found in most Indian grocery stores.
Before V and I moved to Dallas, and before I moved to India to work on my home based baking business, V and I lived in a small town in Arizona with one traffic light and three restaurants- one of which had given me food poisoning twice so we never went.
Dieting in Dallas (or losing weight, to be more precise) is a whole different ball game. I decided to go for a month long gluten free sugar free diet in April to lose the weight I gained it after coming to US. The timing of my diet could not be more wrong. Spring time is festival time in Dallas. And I am the kinds who is not going to NOT have funnel cakes when there is a street art festival. Funnel cakes are a festival thing and you can not NOT go to a festival and NOT have funnel cakes. Its just so wrong. And even though the Urban Bazaar hosted by Little D Markets had lots of gluten free and refined sugar free options like Gather Kitchen but then there were kessler pie co’s jars and since I had never tried one before and since I was already there it would have been a shame to not try. I don’t regret it one bit.
The lemon cheesecake jar from Kessler Pie Co. A must try!
Plus there have been cookbooks to review tis month. I did actually find lots of gluten free stuff on Andie Mitchell’s book like the smashed roasted garlic potatoes, tofu stir fry and this spicy chicken enchiladas that I made a few days back. The enchiladas were so good. I will be posting a recipe soon. Anyway I digress.
What was I talking about
I was saying, this diet stuff is hard especially in the spring months in Dallas with all that is going on.
I am already making Cinco de Mayo plans.
While I missed the Taco Libre event this past Saturday, I did get a chance to try some Margaritas at Taco Cabana. Taco Cabana has a great special happy hour rate, and their Jalapeño infused Guava margarita is the bomb. Along with a bunch of foodies, I was invited for a special tasting of Taco Cabana’s creation, and am glad besides good food and drinking a really good margarita, I made some new friends along the way.
Whole Green lentils (whole green mung dal) with cilantro and mint.
I was a picky eater growing up. The only lentil dish I would eat was maa ki dal – a lighter version of the popular dal makhani. My mom tried her best to make me eat more varieties but I just wouldn’t. She had a tough time cooking for me – rajma chawal, aloo parantha, ande ki bhurji (indian scrambled eggs), bhindi
(okra), dal makhani, cholle bhature made 90% of my Indian food diet. Anything else generally met with a lot of resistance.
So while I have been experimental with my cooking and baking, I have been pretty restrictive with Indian cooking, focusing mainly on stuff that I have grown up eating. The only lentils I generally cook are urad saboot (whole unskinned black lentils that I use in my dal makhani recipe) and toovar dal (yellow pigeon pea). Toovar dal only made an appearance in my diet post marriage since V, being from UP, is a big fan of it.
When my mom was here she used the other lentils that were in my pantry and made different dals for us and both of us really enjoyed. And I realized I should start including them in our diet more.
The other day when I was menu planning, I came across this recipe for whole green lentils with cilantro and mint in Madhur Jaffrey’s Quick and Easy Indian cooking . Although not the most attractive looking dish, it definitely is tasty and a perfect healthy side for your indian meals. You can also make it a little more watery and have it as a lentil soup. I served it with indian flat breads and my favorite achaari paneer recipe.