poha

I do love my so-not-whole-grain poha, sabudana, rava dosa and baguettes, but let me add some whole grains to my repertoire too.

Archive 2008-03-01 Nupur 2008

Cover and cook on low heat for 8-10 minutes or until cereal/poha is cooked.

Archive 2007-04-01 Nupur 2007

Add the poha and stir fry on medium-low heat for 5-10 minutes till poha is coated with all spices and lightly toasted.

Archive 2005-09-01 Nupur 2005

Love the idea of using corn in poha ... looks delicious:)

Revisiting Recipes: Corn Poha with Vidalia Onions Cardamom 2007

Shilpa prefers to call her poha dosa Masti Dosa - that's how much fun it is to make and eat!

Archive 2008-03-01 Nupur 2008

Where I come from, the tradition is to make a pan-fried dish of beaten rice called "poha" and serve it with tea or "chaha".

Archive 2005-07-01 Nupur 2005

When we caught up with the head honcho of L&T, the country's largest engineering-to-construction conglomerate, over 'poha' and other assorted snacks, we found the

The Times of India 2010

When we caught up with the head honcho of L&T, the country's largest engineering-to-construction conglomerate, over 'poha' and other assorted snacks, we found the

The Times of India 2010

The one essential for Maharashtrian "hot breakfasts" like poha and tikhat sanja, in my opinion, is a generous garnish of fresh coconut and cilantro, along with a squeeze of lemon juice.

Archive 2008-06-01 Nupur 2008

Then, drain the soaked poha and add it to the soaked ingredients.

Archive 2008-04-01 Nupur 2008