Aloo Poha / आलू पोहा

पोहा  Poha is a preparation from चिवड़ा / beaten rice. There are varieties of beaten rice preparation all over the country. Specifically aloo poha is from Maharashtra, western india, whihc is the most tastiest of all poha preparation.  This is a breakfast recipe and can be consumed as evening snack as well. It is light and also filling. Doesn't consume much of oil and rich in so called nutrients. Beaten rice is rich in B complex and folic acid, this recipe retains the minerals as such. The cooking time is less and so without further delay lets start preparing it...

Ingredients ( 4 Servings)

Beaten rice- 250 gms

Potato - 1 huge

Onion- 2 

Green chillies- 4 nos.

Ground nut- a handful

turmeric powder- 1/2 teaspoon

Fresh coriander/ cilantro leaves- few 

Cooking oil- 5 tablespoon

Mustard- 1 teaspoon

1 lemon

salt to taste

Pre Preparation

• Chop onions, chillies and coriander leaves finely
• Dry roast groundnut, allow it to cool and remove the skin.
• Peel skin from potato and cut into even cubes. Boil it with right amount of salt, drain and keep the potatoes aside. don't overcook 
• Wash the beaten rice thoroughly ( buy the thicker variety).Add water such that the beaten rice is just covered. leave it for 2-3 minutes and drain the water completely. Too much of soaking will make the beaten rice soggy. Anyways we will be cooking it as well.
• Extract juice from lemon

Heat kadai on flame, add oil, splutter mustard, add chopped green chillies, groundnut and saute.

Now add the chopped onions and saute till it becomes soft and transparent. Add right amount of salt and turmeric.  Add boiled potatoes and the soaked and drained beanten rice. Make sure to do this in low flame. Add chopped cilantro/coriander leaves. Adjust salt if required. Switch off the flame and then add 2 tablespoon of lemon juice all over. You can also replace lemon with tomato which needs to be added after you add onions. 

Serve hot !!!

Mishti Doi

मिष्टी  दोई/  Misthi doi is basically sweetened curd. For  south indians curd is part of every day meal. Curd which is nothing but curdled milk is bit sour in taste and often had with rice or roti by adding salt in it. For those who doesn't like to eat curd  as such here is the sweet version of it. This  is a traditional  bengali recipe  which  is often prepared in earthen ware .This sweet dessert is creamy, smooth melts in your mouth. Truly a wholesome dessert !!

Ingredients ( 4 Servings)

Milk - 1 litre 

Sugar- 100 gms

plain curd- 4 - 5 spoons

Saffron - 4-5 strands for garnishing

This recipe is absolutely easy and work free. Bring milk to boil and let it simmer till it reduces to 3/4 the quantity. Make sure to keep the flame in simmer during this process to avoid burning of milk. Add the sugar at this stage only and boil for another 3-5 mins until the sugar gets dissolved and the excess water is evaporated. Don"t over boil the milk after adding sugar. Switch off the flame and allow it to come to room temperature and not cool down completely. Add the plain curd to initiate the curdling process to the lukewarm milk. 

 Transfer it to the required earthen pot/ मटका  of your choices or  allow it to ferment in the same vessel over night or for 5-8 hours. Now Misti doi is set. You can notice that the liquid sweetned milk would have now changed to a jelly like substance. Also there might be clear liquid floating on top of the curd. This is the extra water content in the milk which now got separated. It is nothing but whey which is as healthy as the curd. This water content can be reduced by simmer the milk for long time. Now Sprinkle the saffron strands for extra flavor. You can also garnish it with sliced/ chopped almonds and pistachios. 

This dessert remains fresh and cool when prepared in earthen pots and doesn't need to be refrigerated. Enjoy the wholesome goodness of  sweetened curd !!!