This Indian rice food is perfect for oatmeal lovers

In the state of Maharashtra, Indian home, the favorite traditional salty breakfast is the glass: Parched, flat rice (called glass or poha), paired with onions, spicy medley and vegetables such as potatoes, green peas, cauliflower or tomato. While the morning base, POHÉ, is often served in Teatime, a hot cup with Chaha (Chai). This was my favorite Sunday breakfast when I was a child, and now as an adult, I have a light and satisfying meal that I routinely cook at home on weekdays or even a simple light dinner.

First I learned how to cook POHÉ from my mother. Its version was bright yellow due to its generous turmeric and heavily seasoned with cumin and mustard seeds, a combination of spices used in many made in Indian food. But frankly, its version was never my favorite. The version I like best I learned from my father's family who comes from Pune.

Only as long as I lived in California, I learned how to cook their version during my father's cousin, Shirish Marathe and his wife, Sushama Kaku; My recipe below is based on theirs. Pale yellow is the maintenance of turmeric (less than my mother) with delicate, sweet and mouth kick. In my opinion, this is the absolute best way to prepare the glass.

How to make a glass

The glass (the ingredient) is not a rice soaked in hot water, dried and then thrown into flat flakes; At this point, food preserved with long shelf life. Whereas basically the rice that is done and treated is much faster than raw rice; In fact, only briefly rehydrated and warrant before meals.

The best way to do this is to soak your eyes in a small amount of cold water for only 15 minutes. Cold water works best because the risk of soaking in hot water is to overeat the parked particles. It is also important that we occasionally mix at this time so that the eyes are moisturized evenly.

To build the spicy base of the recipe, I use the same mustard seeds, turmeric and asafetida spices used by my cousin's wife, Sushama. In the state of Maharashtra in India, where my family comes from, Asfafoetida-Mustard-Turmeric is often considered to be the “Trinity” of the spices.

Asfafoetida is a rubber resin that folds down the roots of the herbal herb called Ferula asfafoetida, the central -insert plant of the celery family. It is collected and then ground in a dust. The IT lumps were left in the grain bags because the mistakes remained away from its strong aroma. Indian chefs learned that it was a sulfur, onion-carlic scent and taste a welcome supplement in many food. My dad didn't like the spicy aroma of Asfafoetida, so my mother never cooked with her when I grew up. But as an adult, I adult that I loved the taste and I always use it when I make mustard seed spices like here in the glass recipe.

The spices bloom in hot oil – and I mean, the mustard seed should pop as popcorn with the pan – before fresh green chiles, curry leaves and onions. It is important that the onion is cooked briefly, so they continue to keep crunching, which creates a nice contrast with the gentle rice in the vessel. At this point, the vegetables – potatoes, green peas, cauliflower or tomatoes – are added and steamed into the covered container until it is gentle.

The soaked rice is then mixed and everything is briefly cooked until it heats up. Since the rice is already softened from soaking, it actually only heats and evenly coats it in the spice mixture. I just like to add a small amount of sugar and lime leaf to balance the spicy and delicious spice mixture just before serving. The final dish should be salty, cake, faintly sweet and hot, and you may have to set the right balance with more salt, lime juice or sugar.

In addition to my listed service suggestions, I suggest one side of coriander, grated coconut and smooth yogurt, and I also recommend that you serve a glass with various spices such as Cilandro Chutney, tomato -curry leaf chutneyor fast mango pickles.

Every time I make a glass like this, I deeply connect to my aunt and my family, and I am grateful to me to learn how to prepare this incredibly tasteful food.

Cooking method
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