Share
Kareena Kapoor Khan wears the proud badge of a hands-on mom, and we have her social media handle to thank for giving us a glimpse of her parenting style. Scrolling through her Instagram posts and stories reveals a delightful peek into the quality time she spends with her little ones. Recently, we caught a glimpse of her enjoying a desi breakfast made extra special by the kids.
In the picture, a plate of poha with chutney and chai on the side awaits her. Who's serving up the meal? It is none other than Jehangir Ali Khan, affectionately known as 'Jeh Baba' to his doting mom. As captured in the snap, 'Jeh Baba' sweetly dishes out chutney onto his mother's plate, earning himself the role of Sunday morning chef. Kareena shares the heartwarming moment on her Instagram, with a shoutout to her trusted nutritionist, Rujuta Diwekar. Take a look:
Isn't it simply heart-melting? And to top it off, the meal itself looks utterly nourishing. Who can resist the allure of a steaming bowl of poha accompanied by fragrant chai and a side of green chutney? It's no surprise that this combination has secured its spot as one of India's most beloved breakfast dishes, particularly in the northern and western regions. If Kareena has made you crave some poha too, then fret not; we’ve got you covered with some of the most popular poha recipes for breakfast right here.
1. Dadpe Poha
Dadpe Poha, a well-known snack in Maharashtra, is prepared using an uncooked, thin variety of flattened rice. The process involves washing and draining the flattened rice and then mixing it with grated coconut, chopped onions, coriander leaves, green chillies, salt, and lemon juice. Allow the mixture to sit for a while so that the flavours can blend together. Fried ground nuts can be added for taste, and the dish is usually served cold.
2. Kanda Batata Poha
A beloved specialty from Maharashtra, Kanda Batata Poha features a delectable blend of onions and potatoes. To whip up this dish, begin by dicing the onions and potatoes and sautéing them in oil along with some peanuts, mustard seeds, cumin, and curry leaves. Sprinkle in turmeric powder, salt, sugar, and green chillies, and give it all a good stir.
Then, add the soaked poha and let it cook for a few minutes until it's warmed through. Using organic red-rice poha would enhance the nutritional value of the dish. Finish off with a sprinkle of fresh coriander leaves and serve it up hot.
3. Indori Poha
Indore's beloved breakfast delight, Indori Poha, hails from the heart of central India. To prepare this mouth-watering dish, start by sizzling mustard seeds, cumin seeds, and curry leaves in hot oil, and then add in some finely chopped onions, sautéing them till they're gloriously golden. Mix in grated carrots, peas, and peanuts, and give it all a good stir.
4. Goju Avalakki
Gojju avalakki is a delicious and convenient breakfast dish from Karnataka, where "gojju" refers to "a thick gravy," while "avalakki" means "beaten rice or poha" in the Kannada language. It is a tangy poha dish where the gojju is prepared by combining sambhar powder, jaggery, tamarind pulp, salt, and coconut, which is followed by a tempering of mustard seeds, urad dal, chana dal, groundnuts, asafoetida, green chillies, and curry leaves.
Finally, the soaked and drained flattened rice is mixed well with the gojju to make gojju avalakki for breakfast or to enjoy as a quick snack.
Next, add turmeric powder, salt, sugar, and green chillies, and mix well. Finally, toss in the soaked poha and cook for a few minutes until it's heated through. Top it off with a generous garnish of sev, finely chopped onions, and pomegranate seeds before serving it up hot.
5. Dhaiyenche Fov
Straight from the coast of Goa, dhaiyenche fov is a curd-based poha dish popularly made on Diwali eve in Goan homes. "Dhaiyanche" means "mixed with curd," and "fov" means beaten rice or flattened rice. You simply need to mix curd, sugar, and salt; add cardamom and beaten rice to it; and mix well!
6. Kolache Pohe
A popular snack in the Konkan region of Maharashtra, kolache pohe essentially has coconut milk mixed with gaggery and tamarind pulp, and tempered with cumin and green chillies. A perfect balance of sour, sweet, and spicy!
