पोहा
poha
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| desh | bharat |
| kshetr | poore bharat mean khaya jata hai. |
| mukhy samagri | poha |
| tel | 1-2 tebal spoon |
| kari patta | 6-7 |
| hari mirch | 1-2 |
| matar ke dane ya mooangaphali ke dane | 1-2 tebal spoon |
| nianboo | ek |
| hara dhaniya | ek tebal spoon barik kata hua. |
| namak | svadanusar |
| haldi paudar | 1/2 chhoti chammach |
| upakaran | gais-choolha, kalachhi, k dahi, adi |
| any janakari | poha adhikatar iandaur aur bhopal ke as pas ke ilake mean behad pasand kiya jane vala strit phood hai. isaki khoobi hai ki yah bahut hi kam samay mean asani se banaya ja sakata hai. |
poha khane ka ek vyanjan hai jise zyadatar log naste ke roop mean khate haian. poha vaise har sthan par paya jata hai lekin iandaur ke pohe ki bat hi kuchh alag hai. ap iandaur mean haian to poha ka svad lene se qatee n chookean. pohe mean ghi-tel ki matra kafi kam hoti hai.
avashyak samagri
- pohe -150 gram (2 1/2 kap)
- chini - 1 chammach
- namak svadanusar (3/4chhoti chammach)
- tel - 1-2 tebal spoon
- raee - 1/2 chhoti chammach
- kari patta - 6-7
- haldi paudar - 1/2 chhoti chammach
- hari mirch - 1-2
- matar ke dane ya mooangaphali ke dane - 1 -2 tebal spoon[1]
- nianboo -ek
- hara dhaniya - ek tebal spoon barik kata hua
- kishamish - 20 - 25 (yadi ap chahean)
- besan ke patale seb- ek chhoti pyali
banane ki vidhi
poha saph kar lijiye. pohe ko thali mean daliye aur isamean pani dal kar pani ko turant nikal dijiye jaise ki pohe ko dho rahe haian, ya pohe ko chhalani mean lekar, pohe ke oopar se ek b da pyala pani dal dijiye, sara pani nikalane ke bad bhige huye pohe mean ek chammach chini evan namak mila kar 15 minit ke liye pharaira karane ke liye rakh dijiye.
hari mirch ke danthal to diye, dhoiye aur chhota chhota kat lijiye. hari matar ke dane nikal lijiye, aur hara dhaniyaan barik kat kar taiyar kar lijiy.. ek pyale mean besan ke bikaneri patale sev rakh lijiye. ek pyale mean tale huye mooangaphali ke dane bhi ho to vah bhi poha ke oopar dale ja sakate hai.[1]
kadha़ee ko gais par rakhe़ aur usamean tel dal kar garam kijiye. tel garam hone par raee ke dane daliye, dane kadhakadhahat ke sath bhunane lageange, kari patta dal dijiye, isamean kate huye mirch aur haldi paudar daliye, matar ke dane bhi is tel mean dal kar bhoon lijiye, is masale mean bhiga hua poha aur kishamish dal kar, pohe par haldi ki kotiang achchhi tarah ane tak mila dijiye, ag band kar dijiye aur niboo ka ras aur katara hua adha hara dhaniyaan mila dijiye. lijiye svadisht poha banakar taiyar hai़.[1]
poha ko pyale mean nikal lijiye. oopar se hara dhaniyaan dal kar saja dijiye. alag se pyale mean bikaneri sev rakhiye. poha plet mean daliye, oopar se bikaneri sev dal kar parosiye aur khaiye.
sujhav: kaanda poha ke liye 1 pyaj barik kat lijiye aur kati pyaj poha ke oopar dal kar parosiye.
- svasthy ki drishti se bhi poha badhiya hai. zayaqa badhane ke lie nianboo ka ras aur iandauri namakin ke sath parosa jata hai. haan, poha ke sath jalebi ka svad lene se mat bhooliega.
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