Chooda Matar (Banarasi Poha)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 437.5
- Total Fat: 16.8 g
- Cholesterol: 42.3 mg
- Sodium: 169.4 mg
- Total Carbs: 58.9 g
- Dietary Fiber: 4.4 g
- Protein: 13.6 g
View full nutritional breakdown of Chooda Matar (Banarasi Poha) calories by ingredient
Introduction
Come winter, you start getting petit peas and this is when the street shops in Benaras start selling this traditional yummy dish. Its perfect hole some breakfast for a cold winter morning and goes well thereafter with a cup of hot tea/ coffee. The flavours of garam masala and coriander are well infused in this recipe. Make this and gorge into it :) Come winter, you start getting petit peas and this is when the street shops in Benaras start selling this traditional yummy dish. Its perfect hole some breakfast for a cold winter morning and goes well thereafter with a cup of hot tea/ coffee. The flavours of garam masala and coriander are well infused in this recipe. Make this and gorge into it :)Number of Servings: 2
Ingredients
-
1 bowl beaten rice (chiwda/poha)
1 bowl fresh/ frozen peas
1 bunch coriander leaves (finely chopped)
1 bay leaf
2 dried red chillies
1/2 inch piece ginger (crushed)
1/2 teaspoon cumin seeds
1 teaspoon cumin powder
1/2 teaspoon garam masala powder
1/2 teaspoon freshly ground black pepper
2 teaspoons coriander powder
1 teaspoon sugar
Salt (to taste)
1 cup whole milk
1 tablespoon cream
2 tablespoons ghee
Directions
Soak the beaten rice in milk for 5 minutes. Strain and keep aside. Retain the milk left out after straining. Ensure that the beaten rice does not get lumpy.
Heat one tablespoon ghee in a pan. Add cumin seeds and allow them to crackle. Now add the bay leaf and dried red chillies. Stir. Add the crushed ginger and fry till it starts turning brown. Add the shelled peas and mix well. Add a cup of water and the milk retained after straining the beaten rice. Mix well. Cook on high flame till the liquids are almost dried up. Now lower the heat and add cumin powder, garam masala powder, ground black pepper and one teaspoon coriander powder sugar and salt. Mix well. Add the coriander leaves and cook for 2 minutes. Now stir in the cream and add the soaked beaten rice. Mix well. Add the remaining one teaspoon of coriander powder and one tablespoon of ghee and stir. Cover the pan with a lid and cook for two minutes. Remove from flame and serve hot.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Heat one tablespoon ghee in a pan. Add cumin seeds and allow them to crackle. Now add the bay leaf and dried red chillies. Stir. Add the crushed ginger and fry till it starts turning brown. Add the shelled peas and mix well. Add a cup of water and the milk retained after straining the beaten rice. Mix well. Cook on high flame till the liquids are almost dried up. Now lower the heat and add cumin powder, garam masala powder, ground black pepper and one teaspoon coriander powder sugar and salt. Mix well. Add the coriander leaves and cook for 2 minutes. Now stir in the cream and add the soaked beaten rice. Mix well. Add the remaining one teaspoon of coriander powder and one tablespoon of ghee and stir. Cover the pan with a lid and cook for two minutes. Remove from flame and serve hot.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user ALL_SMILES_4U.