Chooda Matar (Banarasi Poha) w/o milk
 w/o milk Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 747.6
- Total Fat: 27.1 g
- Cholesterol: 60.0 mg
- Sodium: 198.8 mg
- Total Carbs: 109.8 g
- Dietary Fiber: 11.6 g
- Protein: 18.8 g
View full nutritional breakdown of Chooda Matar (Banarasi Poha) w/o milk calories by ingredient
Introduction
I have already submitted a recipe with milk & Cream. For the diet conscious people.. try this one out, have taken it from my friend, who is a great cook I have already submitted a recipe with milk & Cream. For the diet conscious people.. try this one out, have taken it from my friend, who is a great cookNumber of Servings: 1
Ingredients
-
1 large cup of 'Chuda'- flattened rice
1 medium sized cup of fresh or frozen peas
1' ginger- finely grated
2 green chillies- chopped very fine
4tbsp finely chopped fresh corriander leaves
Spices:
A pinch of aesafotida
1 tsp mustard seeds
1.5 tsp of cumin seeds
1tsp turmeric powder
1 tsp of freshly cracked black pepper
1 heaped tsp of mango powder or juice of one large fresh lemon
1 tsp sugar
1tbsp of 'bhuna masala' ( dry roast 1 tbsp of corriander seeds and 1tbsp of cumin seeds, cool, grind to a fine powder)
1/2 tsp of any garam masala powder.
Salt to taste
2 tbsp full desi ghee
Tips
Garnish with coriander, raisins and cashews
Directions
- Wash the beaten rice and let it drain in the sieve. Let it not be soggy
- Heat the ghee in a large round bottomed wok. Once heated through, add in the assafoetida, mustard seeds, cumin seeds and let them splutter for a few seconds.
-Add grated ginger now. Let it brown on a medium flame. Once the ginger starts getting golden brown and gives off an aroma , add in the green chilies and fresh peas. Saute and mix.
-Just as the peas begin to cook, add in tumeric, the rest of the spices, fresh corriander, salt and sugar. Mix thoroughly. Just before you will cover and cook this for about ten minutes, sprinkle the garam masala.
- Finally add the beaten rice, mix, cover and let cook on a low flame for about ten minutes or so.
Serving Size: 2 bowls
Number of Servings: 1
Recipe submitted by SparkPeople user ALL_SMILES_4U.
- Heat the ghee in a large round bottomed wok. Once heated through, add in the assafoetida, mustard seeds, cumin seeds and let them splutter for a few seconds.
-Add grated ginger now. Let it brown on a medium flame. Once the ginger starts getting golden brown and gives off an aroma , add in the green chilies and fresh peas. Saute and mix.
-Just as the peas begin to cook, add in tumeric, the rest of the spices, fresh corriander, salt and sugar. Mix thoroughly. Just before you will cover and cook this for about ten minutes, sprinkle the garam masala.
- Finally add the beaten rice, mix, cover and let cook on a low flame for about ten minutes or so.
Serving Size: 2 bowls
Number of Servings: 1
Recipe submitted by SparkPeople user ALL_SMILES_4U.