Five years ago, I published my last post. A lot has changed in these years. I have grown older [and hopefully wiser]. I have moved countries. Had another baby who is now four years old! However, the one thing that has remained constant through these big life changes, has been my love for Food and Photography.
When I decided to start blogging again, I found myself looking through some of my old posts and repeatedly asking myself this question, “What took you so long?”
I don’t have an answer to that . . .
Let’s just say, a lot has happened during this time and it hasn’t been easy to cope with. I turned 40 and started looking at my life in a very different light. Four years ago, I became a mother all over again. I moved from my comfortable home in Singapore to the suburbs of New Jersey. With feelings of deep sadness and a desire to embrace change, I made the big move across continents together with my family. Friends who were a part of me through my 20s and 30s, were gone overnight.
I had always heard change was hard, but this hard . . .?
From being a social animal who thrived on meeting people to someone who spends weeks at a stretch without any face to face contact with another adult (other than my husband), let’s just say that the transition has been far from easy. I am grateful to the friends I have made during these two years as well as my long distance friends and family, without whom I couldn’t have survived.
One Friday morning after finishing my morning chores, I was at home browsing through the glorious public lives of everyone (other than myself) on social media and I heard a knock on my door! I do not recall exactly but it could have easily been the first time my door knocked all week. It was my sweet neighbour, with a bowl of food in one hand and a cup of tea in the other. I was hungry! How could she have known? Perhaps the rumbling of my tummy was loud enough for her to hear or could it be that my need for some comfort food automatically wired out a telepathic message across our common walls? “Comfort food needed. A cup of Tea would be nice!”
She had made a bowl of Poha and a cup of Chai!
I was overwhelmed and full of gratitude. The first lesson I learnt almost immediately after moving here was that Food was God. And anyone who got you Food was an Angel!
As soon as she left, I made a dash in to the kitchen for a spoon. As I sat down with the warm bowl in my hand, I removed the foil that preserved the warmth and the aroma of that poha just made me ever so grateful for the food and love I had received. It is important that I mention that until this point in my life, I had never had any liking for poha.
Something inside me changed permanently as I had my first spoonful.
Never before had I eaten Poha so moist and flavourful. I enjoyed the complexity of flavors that were gently balanced between the sweet, savory, spicy and tangy! It had a soft texture and yet it wasn’t dry.
I was converted!
I had to try and replicate the texture and flavour that I had just witnessed! Over the weeks that followed, I tried to replicate what I had experienced and I think I may have finally nailed it.
So, here’s the recipe!
Recipe of Poha
For a Printable version of the recipe, click here.
- Thick Brown rice Poha (Flattened brown rice, found in Asian stores) : 1 Cup. Wash with 2-3 changes of water and Soak in water for 5 mins. Transfer to a soup strainer to strain the poha and let it rest in the soup strainer.
- Potatoes: 1 Cup, small diced. I used 1 medium sized red potato
- Carrot: 1/2 Cup of finely chopped carrots (I used 1 carrot and chopped it fine using a chopper)
- Frozen peas: 1/2 Cup. Cover the peas with enough water. Add a pinch of salt and microwave for 2 mins. Strain & keep aside.
- Onion: 1 Cup, finely chopped
- Ginger: 1 Tbsp, finely chopped
- Oil: 1 Tbsp (I used avocado oil. You can use grapeseed oil or your regular cooking oil).
- Mustard seeds: 2 tsp
- Cumin seeds: 1 tsp
- Curry leaves: 10-15
- Asafetida: Generous pinch or two (if you like more)
- Indian or Thai green chillies: 3, chopped roughly
- Sugar: 1 tsp
- Turmeric Powder: 1/2 tsp
- Ghee: 1 tsp (optional)
- Salt: to taste
- Pepper: 1/2 tsp
- Lime: a couple of wedges
- Cilantro (Coriander leaves): 1/4 cup, roughly chopped
- Roasted peanuts (I prefer the asian variety which is smaller in size): Dry roasted, skin removed and lightly crushed.
- Heat a medium sized wok or heavy bottom pan. Add oil. Once the oil is hot, add the mustard seeds and wait for them to crackle. Once they start crackling, reduce heat and the add cumin seeds making sure they do not burn and let it cook for about 30 seconds.
- Next add the onion, ginger, asafetida, green chillies and sugar. Continue to cook this on medium-low heat until the onions have turned soft and translucent (about 3-4 mins).
- At this point, add the small diced potatoes along with some salt. Cover and cook them for 4-5 mins on medium-low heat. Add the peas and cook for another 3-4 mins until the peas and potatoes are cooked through.
- Add the finely chopped carrots, turmeric and freshly ground black pepper powder and cook for a few more mins until the carrots are not raw any longer. The carrots are so finely chopped that this should not take more than 2-3 mins on medium heat.
- Add the poha, some more salt (taste and adjust according to your preference) and add about 2-3 tbsp of water sprinkled all over. This is an important step to keep the poha moist without making it mushy. Mix well, cover and simmer for a few mins until the flavors have married together. Once the poha, vegetables and spices seem to have come together, turn off the heat. Do not overcook as the poha will become dry.
- With the heat turned off, add the ghee and freshly chopped cilantro. Mix well.
- To plate the poha, serve it with a squeeze of lime topped with some crushed peanuts and some more cilantro if you like!
3 thoughts on “Comfort in a plate : Poha”
Love your blog post .. very well written. Enjoyed reading the story behind your new found love for
Poha. So happy to have been a part of it . God bless 😊😘
Thanks so much for reading Sheetal 🙂 *hugs*
It’s hard to come by experienced people for this topic,
but you sound like you know what you’re talking about!