Recipe for red rice poha made with wholegrain Kavuni red rice poha and with loaded vegetables. A healthy breakfast dish. Recipe with video.
Here is a healthy breakfast idea for red rice poha made with loaded vegetables. If planning to make for breakfast, get all the veggies prepped the previous night itself so the dish can be put together in less than 20 minutes in the morning. I always make a huge portion so I pack the same for lunch too.
Here are the things you can buy for making this recipe Black Kavuni Rice Aval/Poha Rice Flakes https://amzn.to/3RPEgWt White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08 Microplane Grater https://amzn.to/3Iell3C Carote Knife https://amzn.to/3IWGrnd
VIDEO – Black Kavuni Rice Poha With Loaded Vegetables | Healthy Black Aval Rice Flakes With Vegetables | Healthy Breakfast Recipe
2 cups whole grain poha 2 tablespoon coconut oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 dried red chillies 1 inch ginger, finely chopped 1 sprig curry leaves, finely chopped 1/4 cup onions, chopped 4 green chillies, finely chopped 1 tomato, finely chopped 1/2 teaspoon turmeric powder 1/4 teaspoon asafoetida 2 cups mixed vegetables 1.5 teaspoon salt 1/4 cup sprouts 1/4 cup fresh shredded coconut 1/2 teaspoon sugar 1 lime juiced 1/4 cup roasted peanuts 3 sprigs coriander leaves finely chopped
Soak the kavuni whole grain red rice poha for two minutes. Any red rice poha can be used for this recipe. After two minutes, drain the poha in a colander and set it aside. Let it sit on the counter for 10 minutes. The poha will become swollen and soft after that time. Sometimes the poha may be still a little hard to the touch after 10 minutes. In that case, wash the poha again briefly for a few seconds and set it aside to drain on a colander. The poha will absorb the moisture and will become soft after setting aside for a few minutes. The poha is ready.
Add oil to a pan. I have used coconut oil today but you can use any oil of your choice. Its fine. When the oil is hot, add the mustard seeds, cumin seeds, couple of dried red chillies, finely chopped ginger, and finely chopped curry leaves. Saute for a few seconds. Let the mustard seeds crackle and the curry leaves crisp up.
Add the chopped onions to the pan and saute for a couple of minutes for the onions to become soft. Add the finely chopped green chillies to the pan. Adjust the chillies acoording to your taste. Add a chopped tomato, little turmeric powder and asafoetida. Saute everything for a couple of more minutes on medium flame.
At this stage add about 2 cups of chopped vegetables. Make sure to chop the vegetables of the same size so they all cook evenly. I have used carrots, beans, green peas, sweet corn and potatoes. I like to use a lot of potatoes as they taste delicious in poha. You can mix and match the vegetables according to what you have in your fridge. Add salt to the vegetables and mix everything well to combine. Cover the pan with a lid and let it cook on a low flame for about 5-7 minutes. The veggies should be cooked and soft after about 7 minutes. Keep sauteing once in a while to avoid scorching at the bottom.
At this stage add about a quarter cup of sprouts. I have used moth sprouts but green gram or horse gram sprouts will work too. Add some fresh shredded coconut for that richness when you take a bite. Add little sugar to balance the taste. Mix everything well to combine. At this stage add our prepared poha and mix well to combine. Cook for a couple of minutes so the poha warms up. If you feel that the poha is very dry at this stage, you can sprinkle little water and cook for a couple of minutes.
Add juice of lime to the pan. The lime juice freshens everything up and brightens the dish. Add in the roasted peanuts and a generous sprinkling of coriander leaves. Mix well to combine. Our black kavuni rice poha is now ready.
Notes
Any whole grain rice flakes / aval can be used for making this recipe.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
2 cups whole grain poha 2 tablespoon coconut oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 dried red chillies 1 inch ginger, finely chopped 1 sprig curry leaves, finely chopped 1/4 cup onions, chopped 4 green chillies, finely chopped 1 tomato, finely chopped 1/2 teaspoon turmeric powder 1/4 teaspoon asafoetida 2 cups mixed vegetables 1.5 teaspoon salt 1/4 cup sprouts 1/4 cup fresh shredded coconut 1/2 teaspoon sugar 1 lime juiced 1/4 cup roasted peanuts 3 sprigs coriander leaves finely chopped
Soak the kavuni whole grain red rice poha for two minutes. Any red rice poha can be used for this recipe. After two minutes, drain the poha in a colander and set it aside. Let it sit on the counter for 10 minutes. The poha will become swollen and soft after that time. Sometimes the poha may be still a little hard to the touch after 10 minutes. In that case, wash the poha again briefly for a few seconds and set it aside to drain on a colander. The poha will absorb the moisture and will become soft after setting aside for a few minutes. The poha is ready.
Add oil to a pan. I have used coconut oil today but you can use any oil of your choice. Its fine. When the oil is hot, add the mustard seeds, cumin seeds, couple of dried red chillies, finely chopped ginger, and finely chopped curry leaves. Saute for a few seconds. Let the mustard seeds crackle and the curry leaves crisp up.
Add the chopped onions to the pan and saute for a couple of minutes for the onions to become soft. Add the finely chopped green chillies to the pan. Adjust the chillies acoording to your taste. Add a chopped tomato, little turmeric powder and asafoetida. Saute everything for a couple of more minutes on medium flame.
At this stage add about 2 cups of chopped vegetables. Make sure to chop the vegetables of the same size so they all cook evenly. I have used carrots, beans, green peas, sweet corn and potatoes. I like to use a lot of potatoes as they taste delicious in poha. You can mix and match the vegetables according to what you have in your fridge. Add salt to the vegetables and mix everything well to combine. Cover the pan with a lid and let it cook on a low flame for about 5-7 minutes. The veggies should be cooked and soft after about 7 minutes. Keep sauteing once in a while to avoid scorching at the bottom.
At this stage add about a quarter cup of sprouts. I have used moth sprouts but green gram or horse gram sprouts will work too. Add some fresh shredded coconut for that richness when you take a bite. Add little sugar to balance the taste. Mix everything well to combine. At this stage add our prepared poha and mix well to combine. Cook for a couple of minutes so the poha warms up. If you feel that the poha is very dry at this stage, you can sprinkle little water and cook for a couple of minutes.
Add juice of lime to the pan. The lime juice freshens everything up and brightens the dish. Add in the roasted peanuts and a generous sprinkling of coriander leaves. Mix well to combine. Our black kavuni rice poha is now ready.
Notes
Any whole grain rice flakes / aval can be used for making this recipe.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/black-kavuni-poha-vegetables/
An easy and quick recipe for making masala muttai paniyarams. All you need is some idli dosai batter and eggs. An egg is mixed into the batter to make the batter fluffy and a boiled egg is chopped and added to the batter for texture and taste. Onions, tomatoes and spices are mixed into the batter and made into paniyarams. These little balls are very tasty and can be served just like that. If feeling fancy, a kara chutney will go well. This is a perfect after-school snack too.
Here are the things you can buy online for making this recipe Paniyarakkal https://amzn.to/3UlAmWG Glass Mixing Bowls https://amzn.to/3hMJnVD
Here is the video of how to make Masala Muttai Paniyaram Recipe | Egg Paniyaram With Veggies Print
2 cups idli dosai batter 1 egg 1/4 teaspoon salt 1/4 cup onion, finely chopped 1 tomato de-seeded, finely chopped 1/4 inch ginger, finely chopped 1 sprig curry leaves, finely chopped 2 green chillies, finely chopped 3 sprigs coriander leaves, finely chopped 1 boiled egg, finely chopped 1/4 teaspoon black pepper powder Peanut oil for making paniyaram
Take about 2 cups of idli dosai batter in a bowl and break an egg into it. Add some salt and whisk well to combine. The egg mixed into the batter will make it very fluffy and adds a rich taste to the paniyaram. Once the batter is uniformly mixed, add some finely chopped onions. Add some finely chopped tomatoes. I have used deseeded tomatoes today. Make sure to chop fine. Add little ginger, curry leaves and green chillies. I like to make these paniyarams spicy. Add freshly chopped coriander leaves and an egg that has been boiled and chopped fine. Finally, add some black pepper powder. Mix everything well to combine. Make sure to chop all the vegetables and herbs as fine as possible so they are evenly distributed in the batter. Once mixed, the batter is ready. The batter doesn’t store well. It needs to be used right away.
Heat a paniyarakkal and add oil to the moulds. I have used peanut oil for making the paniyarams today. Indian-style sesame oil or vegetable oil can also be used for making paniyarams. Ladle a little batter and add to the pan. Make sure not to add too much batter as the middle of the paniyarams will not cook if you add too much batter. These paniyarams need to be cooked on a low medium flame. Cook for a minute on each side so the paniyarams cook evenly and are cooked thoroughly. After a minute flip the paniyarams and cook on the other side. If you want a very rich paniyaram, you can sprinkle little ghee at this stage. Cook on the other side till golden. Make sure to cook on both sides till the paniyarams look golden. Once the paniyarams are roasted and golden, remove them from the pan. These paniyarams can be eaten on their own or served with a spicy kaara chutney.
These make for a perfect after-school snack. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 10m
