Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you cook Corn Poha?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you cook Corn Poha?),it will help you,my kids.
An Indian friend just gave us a bag of what looks like flakes of corn and is called "Corn Poha" but we have no idea how to cook it other then she said to fry it. Anyone with experience with this?
Answer:
Poha in India means 'flattened rice' - so corn poha is nothing but corn flakes.
Normally the way we do at home is deep fry the cornflakes in hot oil for 1/2 minute or so, along with some spices like paprika, cumin, curry leaves, peanuts and salt to make it into an appetizer. You can try your own innovations as well - some people I know add some Indian 'namkeens' like sev or dalmoth (see link for the description of sev etc)
http://www.ethnicgrocer.com/commerce/cat...
PS : I think your friend has already given you prepapred corn poha - so just eat it as you would any appetizer - maybe with a drink or two!
Try this link http://www.pachakam.com/search.asp... and type in match any words of corn poha.
Seems like it could be used for a roti.
OR
CORN POHA
INGREDIENTS:
1 kg. Corn cobs
100 grams parched rice (poha) 50 grams peas
3-4 green chilies salt
3-tsp. Oil 2-tsp. sugar
1-tsp. lemon juice 1 pinch asafetida
?-tsp. cumin seed 2-tsp. grated coconut
? cup coriander leaves
PREPARATION:
Cook corn in a pressure cooker. Separate corn seeds. Soak parched rice. Boil peas.
Warm the oil in a frying pan make baghar with cumin seeds, add a pinch of asafetida and boiled corn. Add parched rice, salt, sugar, lemon juice, coriander leaves.
Mix well for 10 minutes.
Decorate with boiled pea, and grated coconut.
Seems like you maybe able to miss some of these steps out. Be warned Asefetida is 'AROMATIC'
http://www.jainworld.com/recipies/jainfo...
2 cups of Rice
1 cup of Poha (thick)
1 cup of Curd
Oil for cooking
Salt to taste
1/4 teaspoon Baking soda
1. First we have to wash and soak rice for atleast 4 hours.
2. We have to wash poha, and add poha to the rice and grind to a smooth paste using curd.
3. Cover and set a side to ferment overnight.
4. Next day, add salt, soda and very little water to make batter little thin.
5. Heat a non-stick tava on a medium flame till hot and grease it with oil. We have to prepare these dosas thick like utappam, that's why spread a ladleful of the batter thickly on the pan and cover it to make thick dosas.
6. Roast on one side till golden brown, using a little oil. Do the same with othersdie also.
7. Serve hot with sweet Peanut or Mint Chutney.
I think it would be best if you ask your friend how to cook She is your best bet because in my experience poha is NOT deep fried. Maybe what she has gifted you corn crackers which have to be deep fried.
I know Iam not reallybeing of any help to you but I KNOW that poha is cooked on a stove top and not deep fried. Chevdas are deep fried but that's a different story all together. Good luck.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you cook Corn Poha?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you cook Corn Poha?),it will help you,my kids.
An Indian friend just gave us a bag of what looks like flakes of corn and is called "Corn Poha" but we have no idea how to cook it other then she said to fry it. Anyone with experience with this?
Answer:
Poha in India means 'flattened rice' - so corn poha is nothing but corn flakes.
Normally the way we do at home is deep fry the cornflakes in hot oil for 1/2 minute or so, along with some spices like paprika, cumin, curry leaves, peanuts and salt to make it into an appetizer. You can try your own innovations as well - some people I know add some Indian 'namkeens' like sev or dalmoth (see link for the description of sev etc)
http://www.ethnicgrocer.com/commerce/cat...
PS : I think your friend has already given you prepapred corn poha - so just eat it as you would any appetizer - maybe with a drink or two!
Try this link http://www.pachakam.com/search.asp... and type in match any words of corn poha.
Seems like it could be used for a roti.
OR
CORN POHA
INGREDIENTS:
1 kg. Corn cobs
100 grams parched rice (poha) 50 grams peas
3-4 green chilies salt
3-tsp. Oil 2-tsp. sugar
1-tsp. lemon juice 1 pinch asafetida
?-tsp. cumin seed 2-tsp. grated coconut
? cup coriander leaves
PREPARATION:
Cook corn in a pressure cooker. Separate corn seeds. Soak parched rice. Boil peas.
Warm the oil in a frying pan make baghar with cumin seeds, add a pinch of asafetida and boiled corn. Add parched rice, salt, sugar, lemon juice, coriander leaves.
Mix well for 10 minutes.
Decorate with boiled pea, and grated coconut.
Seems like you maybe able to miss some of these steps out. Be warned Asefetida is 'AROMATIC'
http://www.jainworld.com/recipies/jainfo...
2 cups of Rice
1 cup of Poha (thick)
1 cup of Curd
Oil for cooking
Salt to taste
1/4 teaspoon Baking soda
1. First we have to wash and soak rice for atleast 4 hours.
2. We have to wash poha, and add poha to the rice and grind to a smooth paste using curd.
3. Cover and set a side to ferment overnight.
4. Next day, add salt, soda and very little water to make batter little thin.
5. Heat a non-stick tava on a medium flame till hot and grease it with oil. We have to prepare these dosas thick like utappam, that's why spread a ladleful of the batter thickly on the pan and cover it to make thick dosas.
6. Roast on one side till golden brown, using a little oil. Do the same with othersdie also.
7. Serve hot with sweet Peanut or Mint Chutney.
I think it would be best if you ask your friend how to cook She is your best bet because in my experience poha is NOT deep fried. Maybe what she has gifted you corn crackers which have to be deep fried.
I know Iam not reallybeing of any help to you but I KNOW that poha is cooked on a stove top and not deep fried. Chevdas are deep fried but that's a different story all together. Good luck.
correctness,It's Non-profit and only for informational purposes.
- Best way to prepare banana flowers?
- Please explain to me why chitterlings (pig intestines) are considered a delicacy
- Loads of cafes in london have these big hubba bubba things in but what exactly a
- Pink Pakora Sauce - recipie?
- Would you feed a baby a small burrito?
- What is this mysterious ingredient in Hot & Sour Soup?
- Anyone know what cut of beef to use when wanting to shred the beef for tacos and
- Japase white Sauce?
Related Question about Food and Health
- How do you cook beef so its not too chewy?
- How do you cook dogs and what is the best breed for eating?
- How do you cook egg fried rice like Chinese people do?
- How do you cook Egusi soup?
- How do you cook goats and what is the best breed for eating?
- How do you cook gumbo without lobster or crab?
- How do you cook halal meat?
- How do you cook Jiló?