Saturday, March 8, 2008

Happy International Women's Day & Corn Pohe

Happy International Women's Day! I wanted to cook something simple & yellow for the event. So I made my mom's makyache pohe or corn poha. The recipe is similar to the regular pohe recipe but the addition of corn makes it taste different due to the sweetish flavor it adds to this humble pohe.

Makyache Pohe
Corn Poha/pressed rice
Ingredients
1 cup thick pohe/pressed rice
1/2 cup yellow sweet corn niblets, fresh or frozen
salt to taste
sugar to taste

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/8 tsp asafoetida
1/2 tsp turmeric powder
9 curry leaves
2 green chilies, slit

Garnish
1 tsp freshly grated coconut
1 tbsp chopped cilantro/coriander leaves (optional)

Accompaniment
lemon wedges

Method
1. Clean and wash pohe/pressed rice and drain in a colander.
2. Heat oil in a kadai or wok.
3. Add all the ingredients for the tempering. Add corn. Let it cook for about 5 minutes till the corn is cooked. You can sprinkle few drops of water for corn to cook. If using frozen corn, water may not be needed.
4. Now, add pohe. Mix well so it is nicely incorporated.
5. Add salt, sugar to taste.
6. Cover and let it cook for 5 more minutes.
7. Garnish with coconut and cilantro, if using. Serve with lemon wedges on side.

Note
1. If using fresh corn on cobs, you can scrape the corn niblets or grate the corn. I used the frozen corn.
2. Depending on the quality of corn, you may need to decide the cooking time needed for the corn. If using frozen, they get cooked pretty quickly.
3. I did not use cilantro to keep the yellow colored theme for the event.



Happy International Women's Day!

This post is my contribution to Zorra's International Women's day event.

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