Recipe - Chenna Poda or Fresh cheese & Semolina cake

Chenna Poda

Ingredients - 

These ratios are for paneer/cheese made from 1 lit of milk

1. Semolina/Rava - 3 Tbsp
2. Sugar - 150 mg (or less or more as you prefer)
3. Baking powder
4. Raisins, Cashews
5. Ghee/Clarified butter - 2 Tbsp
6. Any other flavour you want to add (powder) - Cinnamon, vanilla etc

For paneer/cheese

1. Milk - 1 lit
2. Lemon juice/vinegar - 1 Tbsp max

Method - 

Making paneer/cheese

1. Start heating milk in a pan
2. Before it boils, put the lemon juice or vinegar in it and mix using a spoon
3. Increase the flame to max so it starts heating faster. This speeds up the curdling process
4. Switch off the flame just as the milk is about to boil
5. While the milk is still warm, strain the paneer using a strainer or a muslin cloth. Strain all the water out by hanging the cloth for about 15-20 min or by twisting and pressing it by hand (be careful not to burn your hand)
6. Save the water that comes out. Some of it will be used later

Rest of the process

1. Once the paneer is ready, break it soften it in a bowl
2. Mix semolina and ghee and start mixing again
3. Add sugar and mix it well. Use the strained water to make this task easier
4. If there are any other flavours you want to add, add half a teaspoon of that powder into the mix
5. Pour a little more of the water to make the consistency just a little thicker than a cake batter
6. Put the dry fruits crushed into smaller pieces.
7. Once it's ready, put baking powder in and mix well. Don't over churn
8. Butter a baking tray properly (or put a butter paper in it)
9. Pour the batter in it
10. Keep in a preheated oven at 160 Celsius (320 Fahrenheit) for about 55 min
11. Use the standard knife/toothpick test to see if it's cooked properly at the end of it (Put the knife/toothpick vertically in the cake and see if it comes out clean)
12. Serve as is or with a little sweet cream on the side

Recipe - Nested Eggs

Ingredients
1. Eggs - 3/4 as needed
2. Onions - 2 big
3. Chilli powder - 2 tsp (as per taste)
4. Turmeric powder - 1 tsp
5. Garam masala - 1 tsp (optional)
6. Salt - 1.5 tsp (as per taste)
7. Cumin seeds - 2 tsp
8. Mustard seeds - 1 tsp
9. Ginger/garlic paste - 1 tsp
10. Oil - Preferably peanut, but any not too strong oil will do - 1 Tbsp

Method -
1. Cut the onions into half and then along the the length into 2-3mm thick pieces
2. Heat oil in a flat pan
3. Put mustard and cumin seeds. When they start splitting, put the onions and ginger garlic paste and mix well. Cover the pan and keep the flame low-medium so the onions cook well. Remember, the base of this dish are the onions so you can put more if you wanna increase the quantity.
4. Once the onions are golden brown, put all the spices and mix well. Let it cook for another 3-4 minutes on low-medium flame
5. Put 2 Tbsp of water and mix well. Then spread the mix properly in the pan while the flame is set to low.
6. With a spoon, dig out the mix at 4 places in the mix. Break the eggs and fill the holes with one egg each. Ensure that the egg yolk doesn't break while doing this.
7. Cover the pan and let the eggs cook for 5-7 minutes
8. While serving, cut out each egg with some onion mix on its side. Serve with hot chapati.

Recipe - Bleeding Hearts (Poached apple in red wine reduction)

Ingredients
1. Apple - 1
2. Sugar - 5 Tbsp
3. Red wine - 5 Tbsp
4. Star anise - 1/ Cloves - 4
5. Cinnamon powder - 1 tsp
6. Water - 500 ml

Method -
1. Cut apple slices in about 5mm thickness. Carve into heart shapes.
2. Take a pan and mix water, red wine and sugar. Start heating on medium flame.
3. Put star anise or cloves (both give different taste) and cinnamon powder.
4. Once the water starts to boil, put the apple slices and reduce the flame to low.
5. Poach the apple for 15 min and take them out.
6. Continue boiling the sauce until it reduces to about half of the original quantity. If you want lesser and thicker sauce, reduce it further.
7. Serve the apple hearts with the sauce poured over it 

Recipe - Apple Pie

Ingredients

For the pastry
2.5 cups of maida
1 cup unsalted butter cubes
1 pinch salt
4-5 Tbsp cold milk

For the filling
2 apples
½ cup soft unsalted butter
3 tablespoons all-purpose flour
½ cup superfine sugar
½ cup soft light brown sugar
1 pinch of salt
¼ cup water
cinnamon (to taste)

For the glaze
milk/eggwhite
superfine sugar

Method -
1. Make a dough by mixing the pastry ingredients. Don't overwork the dough. if you face problems while keading, keep it in the freezer to cool it down making it easier to manage
2. Cut the dough into two equal pieces and roll them out with a heavy rolling pin. use a lot of flour to keep the dough from sticking. make the base bigger than the size of the pastry baking tray (8-9 inch tray should do it)
3. use the rolling pin to put one of the rolled out dough on to the tray and fit it in using fingers. Do not cut off the dough from the edges.
4. Cut the other rolled out dough piece into long pieces. Put all in the freezer for a few minutes
5. Start making the filling Heat the butter and add all the ingredients. Keep stirring till everything mixes well
6. Cut the apples into small pieces (half inch) and put them in the pie base
7. Pour the syrup in the whole base evenly over all the apple pieces
8. Sprinkle cinnamon on the apples
9. Put the dough strips on the appleslike a weaved mat. use water on the dough at the edges and pinch the pieces together at the edges
10. Use milk and sugar mix or eggwhite to brush on top of the pie
11. Preheat oven to 220 celcius and bake on low rack for 15 min. then cook at 180 celcius for another 35-40 min.
12. Take it out and cool it before serving

Recipe - KFC Style Fried Chicken

Ingredients - 
1. Chicken pieces (small/medium) - 250 gms

For Marinade -
1. Chilli powder - 2 tsp
2. Salt - 1 tsp

For coating -
1. Egg - 1
2. Milk - 1 Tbsp
3. All purpose flour (Maida) - 2-3 Tbsp
4. Corn flour - 2-3 Tbsp
5. Red chilli powder - 1 tsp
6. Red chilli flakes - 2 tsp
7. Oregano - 2 tsp
8. Thyme - 1 tsp
9. Dried basil leave powder - 1 tsp
10. Salt - 1 tsp
11. Bread crumbs - 1 cup
12. Oil - for deep frying

Method -
1. Coat the pieces in the chilli powder and salt marinade. Keep in refrigerator for 30 min.

2. Mix the remaining dry ingredients together and keep ready for coating
3. Beat an egg and add milk to it. Add a pinch of salt. Mix well

4. Heat oil in a deep wok. Ensure that it is hot before starting to fry
5. Take each piece of marinated chicken and drip in the egg mix
6. Put this piece in the dry coating mix. Coat it well with the mix
7. Deep fry the pieces
8. Serve with ketchup

Note -
1. Depending on the size of chicken pieces, the frying time can vary from 5 min to 10 min
2. The colour of this may not turn out to be as red as you want. You can use food colour in the mix if you want

Recipe - Kashmiri Rajma

Ingredients -
1. Rajma - 300 gms
2. Tomato - 3 medium
3. Cumin seeds - 1 tsp
4. Asafoetida - 1/2 tsp
5. Grated ginger - 1 Tbsp
6. Coriander powder - 4 tsp
7. Red chilli powder - 2 tsp
8. Garam masala - 1 tsp
9. salt - 2 tsp (to taste)
10. Water for cooking
11. Oil - about 2 Tbsp

Method -
1. Soak the Rajma in water for about 12 hours.
2. Put the Rajma in a pressure cooker, put 2 tsp salt and pour water till the rajma is covered completely and there's about 1 cm of water on top of it. Let the whistle on it sound about 5-6 times and then let it cook in the pressure till it cools down.
3. Meanwhile, put the tomatoes in boiling water till the skin starts to peel off. Then take the skin off and make tomato puree
4. Heat oil in a wok and put cumin seeds in it. When they split, reduce the flame and put asafoetida,  ginger and coriander powder
5. After about 15 seconds, put the tomato puree in and mix. Let it cook till the oil starts separating

6. Put Red chilli powder and garam masala in. Let it cook for another 20 seconds
7. From the rajma cooked in the pressure cooker, take about 50 grams of rajma and put in the wok. Using the back of the ladle, crush these beans and make them into a paste

8. Put the remaining rajma in and put the water in which it was cooked, also inside the wok
9. Close the lid and let it come to a boil.
10. Taste and add more salt or red chilli powder as needed
11. Serve with rice

Recipe - Walnut date chocolate cake

Ingredients
1. Maida (All purpose flour) - 200 gms
2. Sugar - 200 gms
3. Unsalted butter - 200 gms
4. Eggs - 4
5. Baking powder - 1 tsp
6. Baking soda - 1/2 tsp
7. Crushed walnuts - 1/2 cup
8. Dates - small pieces 1/2 cup
9. Cocoa powder - 4 tsp

Method
1. Mix 1/4th tsp of bakind soda with the dates and let it rest. This helps maintain the colour.
2. Mix maida, baking powder and remaining baking soda using a thin wired sieve. Pass through the sieve 3-4 times to mix it well
3. Mix the cocoa powder in it. The amount of cocoa powder can be adjusted based on amount of chocolate flavour you want. 4 tsp gives just enough chocolate flavour.
4. Beat butter in a glass bowl till fluffy. It's a lot of effort, but then you do get mechanical egg beaters that make it slightly easy for you.
5. Start adding one egg at a time and continue beating it. The other option is to beat the eggs separately in a blender and mix with the butter and again beat it for sometime.
6. Grind the sugar to a powder in a grinder and add to the egg and butter mix and beat it again. Remember, you have to beat it till it's fluffy. If you overdo it, it will become slightly lumpy.
7. At this point, start pre-heating the oven to 200C
8. Apply butter to the sides and bottom of the baking pan and dust it with some maida.
9. Put the dates and walnuts into the batter and mix well.
10. Now put the maida/baking powder mix in batter and fold it in slowly. DO NOT beat it. Just move a wooden spatula in a clockwise or anti clockwise direction in the bowl to mix it slowly. Do not change direction midway. Fold the mixture in this way slowly so as not to release the air that has already built up inside the batter.
11. Pour the batter in the baking pan upto slightly more than half the height.
12. Keep it in the oven at 200C for 5 min.
13. Change the temperature to 180C and bake it for another 35-40 min.
14. Once the timer goes off, take out the pan and insert a knife into the cake. If the cake sticks to the knife blade, keep it inside for another few minutes.
15. Once done, take out and put on a reverse wire mesh in order to air it.

Recipe - Gosht masala (Mutton masala)

Ingredients -
1. Mutton/Lamb - 1 kg
2. Onions - 500 gms (after cutting) which is apprx 625 gms (before cutting)
3. Red chilli powder - 4-5 tsp
4. Turmeric powder - 3-4 tsp
5. Garam masala - 3-4 tsp
6. Garlic cloves - 3/4 cup + 10 extra
7. Ginger - 1/4 cup
8. Bay leef (Tej patta)- 2
9. Black cardamon (Badi Elaichi) - 4
10. Star Anise (Chakra phool) - 3
11. Cinnamon stick (Dalchini) - 2
12. Mustard seeds - 2 tsp
13. Cumin seeds - 3 tsp
14. Coriander seeds - 2 tsp
15. Salt - 4 tsp (plus as per taste)
16. Oil - 2 Tbsp
17. Potato - 1 medium

Method -
1. Wash the mutton pieces well
2. Make a paste of ginger and garlic in a grinder
3. Marinate the pieces by mixing well with Red chilli powder, Turmeric powder, Garam masala, Ginger-Garlic paste and salt
4. Keep it in a refrigerator overnight (or at least for 4 hours)

5. Chop the onions. You don't necessarily need to chop it too fine as we are going to cook them for a long time making them soft anyway

6. Heat oil in a pan. Keep the flame on medium low.
7. Put mustard, Cumin, Coriander seeds
8. When mustard seeds split, put the extra chopped garlic
9. After about 10 seconds, put the bay leef, black cardamom, star anise and cinnamon sticks. Cook for another 2 min

10. Put the onions in. Close the lid and let it cook for about 15 min
11. Put a couple of pinches of salt and a little water. Mix again and cook them for another 20-25 min until the onions are extremely soft and cooked

12. Put the mutton pieces in. Mix it well and put warm water in it. About 3 cups would do

13. Keep the lid on and keep cooking for about 2 hours on medium low flame. Midway through this put a potato (with the skin on) cut in 2-3 pieces in the curry
14. Check if the mutton is cooked by piercing some pieces with a fork. If it goes in without any effort, then the mutton is cooked

Tip - After about 1 hour of cooking you can also taste the curry and adjust the spices accordingly
Tip - When mutton is cooked, put a couple of green chillis cut in half in it and cover the pan. Cook for 5 min. This will bring a different aroma to the mutton

**Thank you Shivangi and Kashmira for the recipe**

Recipe - Mango pickle

Ingredients
1. Raw Mangoes - 1 kg
2. Small mustard seeds - 2 Tbsp
3. Nigella seeds - 2 Tbsp
4. Fenugreek seeds (Methi dana) - 2Tbsp
5. Chilli powder - 2 Tbsp
6. Tuermeric powder - 1.5 Tbsp
7. Fennel seeds - 2 Tbsp (If you like)
8. Salt - 200 gms
9. Mustard oil (or any edible oil) - 250 gms

Method
1. Wash and cut the raw mongoes in to small pieces. Size can be as big or small as you like
2. Dry them out so there's no water on the pieces
3. Mix all of the ingredients (except oil) with the mango pieces
4. One technique is to keep this mixture in the sun for 2 days so it becomes even more drier but at the same time, the salt melts and the spices release their taste. Do remember to cover with muselin cloth so no dust gets in
5. After 2 days (or immediately if you have not kept the mixture in sun), pour the oil in and mix well again. If you like strong mustard oil taste, then do not heat it. However, if you want a slightly milder taste then warm the oil a little to make it lukewarm and them mix it in the pickle.
6. Store in a glass jar and keep mixing every one or two days. Also ensure that there's at least one centimeter oil on top of the pickle always in the jar. This ensures longer storage.

Recipe - Egg fried rice

Ingredients - 

1. Rice - 200 gms
2. Onions - 2 big
3. Green chillies - 2 big
4. Garlic - 15 cloves
5. Ginger finely chopped - 2 tsp
5. Red chilli powder - 1 tsp
6. Salt - as per taste
7. Eggs - 2 or 3
8. Red food color - 1 pinch, if needed
9. Oil - 1 Tbsp

Method - 

1. Chop the onions in a long thin pieces.
2. Chop the chillies also in long thin pieces.
3. Chop ginger and garlic into small pieces.

4. Wash the rice and put in a pan. pour a lot of water in it and cook on medium/low flame. Keep checking if the rice is cooked. If the water level goes down, pour more water in it.
5. When the rice is ALMOST cooked, quickly take the pan off the burner and pour it out in a sieve. Make sure that all the water is thrown out. Spread the rice on a big plate so that all the steam goes out and also the rice grains don't stick to each other.

6. Heat oil in a wok. Put the garlic and ginger pieces in. Cook for 2 min.
7. Put the green chillies in and cook for 1 min.
8. Put the onions in and mix well. Cook for 5 min.

9. Put the eggs in and mix vigorously so that the egg gets cooked but at the same time the egg becomes more like scrambled egg in texture.
10. Put the red chilli powder in and then put the rice in it. Mix well.
11. Put salt and food coloring in. Mix well and let it cook for 3-4 min.
12. Serve with a Chinese dish like General Tso's chicken.
Tip -
1. You can put some vinegar/soy sauce in the rice for enhanced taste.

Recipe - General Tso's Chicken / General Tao's Chicken

General's Tso's chicken or General Tao's chicken is available in many upscale Chinese restaurants. However, it's not a Chinese dish. It was invented in America. It still tastes and is made in a way that Chinese/Schezwan dishes are made.

Ingredients -

For Marinade
1. Dark soy sauce - 2 tsp
2. Sesame oil - 2 tsp
3. Egg yolk - 1

For sauce
1. Tomato paste - 1.5 Tbsp
2. Corn starch - 1 tsp
3. White sugar - 3 tsp
4. Dark soy sauce - 2 tsp
5. Rice vinegar - 1 tsp
6. Medium dry sherry - 3-4 tsp
7. Ginger chopped - 1 tsp
8. Garlic chopped - 2 tsp

Other
1. Chicken boneless - 500 gms
2. Onions medium - 2-3
3. Dried red chillies - 10
4. Oil - Enough for frying
5. Sesame seeds - 1 pinch

Method - 

1. Mix marinade & put chicken pieces (small) in it for 15-20 min.

2. Mix all the ingredients for the sauce well (except sherry). Keep covered.
3. Fry the chicken pieces and dry off the excess oil on kitchen paper.

4. From this oil, take about 1 tablespoon of oil in a wok. Heat it and put the dry red chilli pieces in it for 1 min.
5. Put onions in . Let them cook for about 5 min.
6. Put the fried chicken pieces in and cook for another 3 min.
7. Meanwhile, put sherry in the sauce and mix well. Put this sauce in the wok and keep mixing so that the corn starch doesn't stick to the wok.
8. Cook for 5 min.
9. Garnish with sesame seeds.
10. Serve with fried rice.

Additional tips - 

1. If you don't have say sauce, put salt to enhance the taste
2. 500 gms of normal chicken becomes about 350 gms boneless
3. To make more gravy, mix equal amount of water and sherry and put some soy sauce as well
4. Put the sherry in the sauce as late as possible. It evaporates quickly.
5. Saki can also be used instead of sherry. The taste differs a little.

Recipe - 5 min Chocolate cake in a microwave

Ingredients - 
1. All purpose flour (maida) - 4 Tabsp
2. Sugar - 4 Tabsp
3. Unsweetened cocoa - 2 Tabsp
4. Egg - 1
5. Milk - 3 Tabsp
6. Oil - 3 Tabsp
7. Chocolate chips - 3 Tabsp (if you want)
8. Vanilla (or other) essence - 1 drop

Method - 
1. Take a big, microwave-proof mug and put all the dry ingredients in. Mix.
2. Whisk the egg separately and then add it to the mug. Mix again.
3. Add milk and oil and mix well with a spoon to make it into a paste.

4. Add the choco chips and essence. Mix.
5. Put the cup in the microwave. At 1000 watts, cook for 3 min. at 700/720 - cook for 3.5 min. Depending on your taste, you may want to increase or decrease the timing by 15-20 seconds when you make it the second time :)

Recipe - Black Chana (Chickpea) Curry

There are multiple ways of making chana. Each brings out a different taste. This is a very simple and basic way of making it.

Ingredients (Servces ~ 3)

1. Black chana (Chickpea) - 150 gms
2. Onions - 2 big
3. Tomato - 1 medium
4. Green chilli - 2
5. Cumin seeds - 2 tsp
6. Mustard seeds - 1 tsp
7. Red chilli powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Garam masala - 1 1/2 tsp
10. Chole masala - 1 tsp
11. Salt - as per taste
12. oil - 4 tsp

Method - 

1. Soak the black chana in water for about 12 hours.
2. Put the chana in a pressure cooker cook them. Let the whistle on it sound about 5-6 times and then let it cook in the pressure till it cools down.
3. Finely chop onions, tomatoes and green chillies.

4. Heat oil in a pan.
5. Put mustard seeds in till they split.
6. When they start spluttering, put the cumin seeds in and then the green chillies.
7. After about 15-20 seconds, put the onions in and let them cook till they are golden brown.

8. Put the cooked black chana in it and mix well.

9. Put the tomatoes in and cover the pan to cook it further for about 3 minutes.
10. Put the red chilli powder, turmeric powder, garam masala, Chole masala and salt. Mix it well.
11. Put some water in to make a slight gravy. Cover the pan and put the burner on sim. Let it cook till the chana is soft enough.
12. If more tangy taste is needed, some amchur(dry mango) powder can also be put.
13. Serve with chapati/roti

Recipe - Shrimp pops

Ingredients -

1. Shrimps - 250 gms
2. Red chilli powder - 2 tsp
3. Salt - 1 tsp
4. Lemon juice - 2 tsp
5. Rice flour - for coating
6. Oil - 1 TabSp

Method -
1. We first need to clean the shrimps properly.

2. Break the head off and throw away. Press the bottom of the tail with two fingers to slide the meat out of the shell. There will still be some shell at the center of the meat, peal it off as well.
3. Run either a small knife or your thumbnail along the spine of the shrimp so that the meat opens up a bit. You will see a black thread like thing running along the length at the center of the meat. This is the food pipe of the shrimp. Take it out. This is likely to cause food poisoning if not taken out.
4. wash the shrimps well.

5. Marinate them in the lemon juice, salt and red chilli powder for a couple of hours.
6. Heat oil in a frying pan.
7. Coat the marinated shrimps in rice flour.

8. Shallow fry the shrimps till they are golden brown.

9. Can be served with ketchup or chilli sauce

Recipe - Banana Bread

Ingredients -

1. All purpose flour - 250 gms
2. Melted butter - 3 tsp
3. Milk - 3 tsp
4. Sugar - 2 tsp
5. Active Dry yeast - 1 tsp
6. Egg - 1
7. Water - 3 tsp
8. Ripe Banana - 1 medium, mashed

Method -
1. Warm the milk and butter and mix together along with the sugar.
2. Put the mashed banana in the flour and mix well.
3. Warm the water a little and put the dry yeast in it. It will start becoming frothy. That's when it is ready. Put it in the flour and start making it into a dough.
4. Put 3/4th of the egg into the flour and then put the milk mixture in it slowly while kneading. You may not need all of it.
5. Make sure that the dough is soft. It will be a little uneven because of the banana pieces.

6. Take a clean bowl and sprinkle some semolina or the all purpose wheat in it. Put the dough in and cover the bowl using cling film. Keep it in a warm place for 45 min to an hour. The yeast should make the dough become twice its size.
7. Then take the dough out, knead it a little more to flatten it and brush the top with the remaining egg. Again put in the bowl and seal using cling film. Keep it for proofing for another 45 min.

8. Preheat the oven to 190 Celsius.
9. Take a bread baking pan or any other baking pan and sprinkle some semolina or flour in it. Put the dough in it.
10. Bake it in the oven for about 30-35 min. Once baked, check if it's cooked by inserting a knife at the center of the bread. If it comes out clean, the bread is cooked.

Note - If you want to put any salt, put it around the edges only after the dough is made. yeast doesn't work well with salt.

Recipe - Amboli

Ingredients (makes about 8)

1. Rice - 150 gms
2. Udad daal - 50 gms
3. Salt - 1 or 2 tsp

Method

1. It's a 24 hour process. So plan ahead.

2. Wash rice and udad daal and then mix and put in a bowl.
3. Put enough water in it to soak it - water level about 1 cm above the mix.
4. Keep it like this for 12 hours.This will soften the rice and daal.
5. Put it in a grinder and grind it to get a medium thick batter. If it is too thick, put some water in it.
6. Put the salt, mix it well and then keep it overnight to ferment. About 12 hours.
7. Once it has fermented, heat a flat pan or tawa. Use a thick tawa.
8. Take the batter in a small flat based bowl or vati. Pour it at the center of the tawa and then using the base of the vati, start spreading it outwards using a circular motion.

9. Flip it over once the bottom side is cooked.Should take about 1 minute to cook depending on the hotness of the tava.
10. Serve with a chutney (tomato chutney or coconut chutney)

Recipe - Tomato Chutney

This chutney goes well with absolutely anything. It has a pretty strong taste that can be enhanced by putting more chilli if you want :)

Ingredients

1. Tomato - 2
2. Curry leaves - 10
3. Green chillies - 2
4. Cumin seeds - 1 tsp
5. Asafoetida (hing) - small pinch
6. Salt - as per taste
7. Oil - 2tsp

Method

1. Chop tomatoes and chillies.
2. Heat oil in a small pan/wok. When hot, put the cumin seeds.
3. When they pop, put the curry leaves
4. After about 10 seconds, put the green chillies. Let it cook on slow flame for about 30 seconds
5. Put hing, and put the tomatoes in. Mix well and put salt. Let it cook till tomatoes are soft.
6. Let it cool down and then grind it in a mixer.

Recipe - Pohe

Ingredients

1. Pohe - (beaten/flattened rice) medium thickness - 100 gms
2. Onion - 1 big
3. Potato - 1 big
4. Green chilli - 2 medium
5. Curry leaves - 10
6. Turmeric - 1 tsp
7. Cumin seeds - 1 tsp
8. Green peas/peanuts - handful - optional
9. Salt - as per taste
10. Fresh coriander - for garnish
11. Grated coconut - for garnish

Method
1. Use a sieve to filter and throw out all the smaller bits of pohe

Soaked Pohe

2. Sprinkle water on the pohe and ensure that all of them are wet(don't over do it). Keep away
3. Peel and chop the potato into smaller pieces of thickness of about 2-3 mm. Any thinner than this, and they will get cooked before the onions get cooked
4. Chop the onion and green chilli

5. Heat a tablespoon of oil in a wok. Put cumin seeds in it followed by green chillies and curry leaves

6. When they are slightly crispy, put in the onions and potatoes together. Mix well and cover. Let them cook on small-medium flame

7. If you want to put green peas or peanuts, this is the time
8. After about 5 min, check if potatoes are cooked. If yes, then put turmeric powder and mix
9. Put the pohe and mix well till all of them are yellow with turmeric
10. Put salt as per taste (around 1 tsp should do it)
11. Cover the wok and cook for 1-2 min
12. Garnish with fresh coriander and grated coconut
13. Serve with a good mango pickle

Tips -

1. Pohe come in three forms usually - thin, medium, thick. For making this dish, the medium or thick version is better as the thin pohe tend to get soggy very quickly while sprinkling water on them
2. Can put some red chilli powder in the dish as well
3. Sprinkle some sugar for garnish if you want. Tastes different