Anarasi Pohe

I found a passing reference of Anarasi Pohe in Durgabai Bhagwat's article. According to her, when sugar powder is sprinkled on deep fried Poha, it is called Anarasi Pohe. Since the recipe was not clear, I tried searching it and finally Ms. Vinaya Prabhu from Konkani Aamchi food helped me with this recipe. I slightly modified the recipe by adding roasted dry coconut and Poppy seeds to it. This recipe has simple and very few ingredients but the taste is divine. 

Serving:  1 large Bowl 

Approx. Time:  15 minutes 

Ingredients

1 cup flattened Rice (Poha)

1/4 cup Sugar

1/4 cup grated dry coconut

1/4 tspn Poppy Seeds (Khaskhas)

1 Cardamom Pod seeds (or a pinch of Cardamom Powder)
1/4 cup fried Cashews
Ghee (for frying)

Pre-preparation

a. Grate the dry Coconut and dry roast it for 2-3 minutes till it starts changing the colour. 

b. Dry roast the Poppy seeds for a minute and set it aside. 

Method

Take Sugar, Cardamom, dry roasted grated Coconut and roasted Poppy Seeds in a grinder jar. Grind it into a coarse powder and set it aside.

Heat Ghee in a frying pan. Turn the heat to medium. Deep fry the flattened rice in small batches. (fry each batch for approx. a minute). Ensure that Ghee is adequately hot, otherwise flattened rice will not rise and not become fluffy. Once fried, transfer the batches on an absorbent paper. 

In a mixing bowl, mix together fried flattened rice and the powder. Also add the fried Cashews. Serve immediately. (It is recommended to prepare and serve it immediately.)

Notes

1.The shelf life of Anarasi Pohe is nearly a week, however there are chances of it becoming soggy.
2. The flattened rice used should be thick or medium thick. 

Stepwise Pictures

Traditional Marathi

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Kokum Poha (Kadhitle Pohe)

During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.

Serving:  1 Bowl 

Approx. Time:  5-8 minutes 

Ingredients

1 cup flattened Rice (Poha)

1 cup  Coconut Milk (I used thick milk)
2-3 Kokum (Garcinia indica)
2 chopped Green Chillies
? inch Ginger piece
Salt to taste

For tempering:
? teaspoon Ghee
? teaspoon Jeera (Cumin seeds)
A pinch of Asafoetida

8-10 Curry leaves

Pre-preparation

a) Take 2-3 Kokum in a small bowl. Add half cup of water and a pinch of salt to it. Soak the Kokum in water for 15-20 minutes. Extract juice with the help of fingers. Keep it aside.
b) Make a coarse paste of Green chillies and Ginger.

Method

Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.

In a mixing bowl, mix together Coconut Milk, Kokum extract (Kokum juice), Ginger-Green Chilly paste and Salt. Then add the soaked flattened Rice and mix well. While mixing ensure that the mixture does not become mushy.  

To make tempering, heat ghee in a small pan. Add the Cumin seeds and saute till it crackles. Lastly, add curry leaves and asafoetida. Turn off the flame. Now pour the tempering on the Poha mixture. Mix well and serve immediately. 

Notes

1. The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used. 
2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.

Stepwise Pictures

Traditional Marathi

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Ras Pohe

During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.

Serving:  1 Bowl 

Approx. Time:  5-8 minutes 

Ingredients

1 cup flattened Rice (Poha)

1 cup  Coconut Milk (I used thick milk)
? cup Jaggery (or as per taste)
? tspn Cardamom Powder 
A pinch of Salt

8-10 ghee roasted Cashew nuts (Optional)

Pre-preparation

Take a teaspoon of Ghee in a small pan. Add the Cashew nuts and saute it for few seconds till it changes the colour to golden brown. Turn off the flame and transfer it into another bowl. Keep it aside.

Method

Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.

In a mixing bowl, mix together Coconut Milk, Jaggery, Cardamom Powder and a pinch of Salt. When the lumps of Jaggery break, add the soaked flattened Rice and mix well. While mixing ensure that the mixture does not become mushy.  Lastly, add the ghee roasted Cashew Nuts. Serve immediately. 

Notes

1. The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used. 
2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.
3. You may also flavour it with Nutmeg Powder and Cardamom both or just use Cardamom Powder.

Stepwise Pictures

Traditional Marathi

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