Food Lovers Blog: Kanda Pohe

Food Lovers Blog: Kanda Pohe: Flattened rice  (also called  beaten rice ) is a dehusked rice which is flattened into flat light dry flakes.They are most famously known ...

Kanda Pohe

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes.They are most famously known as "Pohe" in malwa region, also they are considered to be originated in the malwa region itself. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

This easily digestible form of raw rice is very popular across India, Nepal and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names:"Poya" in Rajasthani, Chuda in Oriya, Atukulu in Telugu,Aval in Tamil, Chiura in parts of Bihar and Jharkhand, Chira in Bengali andAssamese, Chiura in Maithili, Nepali, Bhojpuri and Chhattisgarhi, Poha or Pauwa in Hindi, Baji in Newari,Pohe in Marathi, Phovu in Konkani, Avalakki in Kannada, and Pauaa/Paunva in Gujarati.

In Maharashtra, poha is cooked with lightly frying mustard seeds, curry leaves, chopped green chilly, turmeric, finely chopped onions and then moistened poha is added to the spicy mix and steamed for a few minutes. Fried groundnuts can be added for taste.

Flattened rice is in a way, a convenience food and very similar to bread in usage.

I have highlighted Maharashtra because I am from Maharashtra and have been living in Gujarat for seven months now. Pohe is one of my favorite breakfast and as it can be cooked instantly.

From the tandoor

Tandoori Chicken

Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.

The tandoori chicken at Moti Mahal was so impressed by the first Prime Minister of India, Jawaharlal Nehru, that he made it a regular at official banquets. Visiting dignitaries who enjoyed tandoori chicken included American Presidents Richard Nixon and John F. Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran.

The fame of tandoori chicken led to many derivatives, such as chicken tikka (and eventually the British-Indian dish popularized in Britain, chicken tikka masala), commonly found in menus in Indian restaurants all over the world.

Origin

Tandoori chicken is a roasted chicken delicacy that originated in Punjab region of India and Pakistan. In India, tandoori cooking was traditionally associated with Punjab as Punjabis embraced the tandoor on a regional level and became popular in the mainstream after the 1947 partition when Punjabi's resettled in places such as Delhi. In rural Punjab, it was common to have communal tandoors. Some villages still have a communal tandoor which was a common sight prior to 1947.

The chicken is marinated in a yogurt seasoned with garam masala, garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. In hot versions of the dish, cayenne, red chili powder, or other spices give the typical red color; in milder versions, food coloring is used. Turmeric produces a yellow-orange color. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.

Recipe

Prep Time: 8 hours, 45 minutes

Cook Time: 45 minutes

Ingredients:

• 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 Tablespoons fresh lemon juice or malt vinegar
• 1 Tablespoon minced garlic
• 1 Tablespoon peeled and grated or crushed ginger root
• 1 Tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt or according to taste
• Butter for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, onion, tomato and lemon, for garnish

Marination 

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, pierce deep in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate for 8 hours or overnight.  Remove the chicken from the refrigerator at least 30 minutes before cooking. 

Grill/Roast

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. 

Place the chicken pieces on the grill rack or tandoor, swap the sides for 3 or 4 times, grill for 45 minutes or until the juices run clear. 

If roasting in the oven, preheat the oven to 450 degrees. Place the chicken on a rack , and cook, swap the sides twice, roast  for 25 to 30 minutes until the juices run clear.

Chicken can also be roasted in the tandoor if you have a tandoor. 

Brush the roasted chicken with butter and serve with springs of cilantro and slices of cucumber, spiced onion, tomato, and lemon.