Sunday, February 3, 2008  Mumra Wale Kanda Pohe | Puffed Rice
Pohe | Poha  Pohe is an all-round favourite at breakfast on
weekends or for a heavy tea. My current favourite is a recipe
that I learnt from a friend but have tweaked to taste. This pohe
is made not with Pohe Rice (flattened rice) but with Mumra or
Puffed Rice. It has a different and unique flavour and texture.
But I found that the puffed rice absorbed the flavours better
than the flattened rice. Also it retained a moisture and
softness that pohe rice tends to lose if not served immediately.
This recipe of Mumra Wale Kanda Pohe is for Jhiva for
Ingredients: Onions, which this time has been hosted by Radhika
of Radhi's Kitchen.  6 cups Mumra (Puffed Rice) 2 tbsp oil 2
large onions, sliced finely 2 green chillies, slit 6-8 kari
patta (curry leaves) 1/2 tsp rai (mustard seeds) 1/2 tsp zeera
(cumin seeds) 1/2 tsp haldi (turmeric powder) 1/2 tsp lal kirch
(red chilli powder) Salt, to taste 1/2 cup peanuts    1. Take 2
cups of Mumra in a large bowl. Pour