Ingredients:
50 gms peas (matar)
2 tsp sugar (cheeni)
1 pinch asafetida (hing)
1/4 cup coriander leaves (dhania patta)
salt (namak) to taste
1 kg corn cobs (bhutta)
100 gms parched rice (poha)
3 - 4 green chilies
3 tsp oil (tel)
2 tsp grated coconut (narial)
1/2 -tsp cumin seed (jeera)
1 tsp lemon juice
2 tsp sugar (cheeni)
1 pinch asafetida (hing)
1/4 cup coriander leaves (dhania patta)
salt (namak) to taste
1 kg corn cobs (bhutta)
100 gms parched rice (poha)
3 - 4 green chilies
3 tsp oil (tel)
2 tsp grated coconut (narial)
1/2 -tsp cumin seed (jeera)
1 tsp lemon juice
How to make corn poha:
- Cook corn in a pressure cooker.
- Separate corn seeds.
- Soak parched rice.
- Boil peas.
- Warm the oil in a frying pot make baghar with cumin seeds, mix in a pinch of asafetida and boiled corn.
- Add parched rice, salt, sugar, lemon juice, coriander leaves.
- Mix well for 10 minutes.
- Decorate with boiled peas and grated coconut.
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