Monday, October 13, 2008

Poha revisited: eggs poha

Do you remember the cooking session I had with my friends Devesh and Tara during which they shared their recipe for classic Indian poha (a flattened rice dish served at breakfast)? Well I had the enormous treat of getting together again to cook with Devesh and Tara recently, but this time it was with Devesh’s mom who shared her recipes. She made a number of different Indian breads – parathas - plain and stuffed with all sorts of fillings (alu paratha (stuffed with mashed potatoes), gobi paratha (stuffed with grated cauliflower), and dal paratha (stuffed with mung bean)). It was absolutely amazing, and we all sat around the kitchen island watching her churn out hot breads and ate them while standing, like complete gluttons, before they even had a chance to cool on a plate.

I have been thinking about sharing some of the recipes and techniques but - well, I am not sure I could replicate those breads – particularly given that Devesh said that after years of watching, he still doesn’t have the technique down.

So rather than frustrate you, I thought I’d share a spin on poha that is eminently doable by the layperson – I’m calling it eggs poha. Ever since I had poha the first time I envisioned it going well with eggs. My enthusiasm for Indian flavors and spices was rekindled during the bread making session and I was eager for more.

The simplest way to combine poha and eggs would be to put a fried egg on top of a bowl of poha. But, to take it one step further (of course), I mixed a lightly beaten egg into the poha mixture, greased 4-5 ring molds with vegetable oil and packed poha into them. I baked the ring molds in a 350ยบ oven for ~15 minutes until the egg had set and the poha had turned into a cake. Meanwhile, I used ring molds (I have Ateco molds that are 3” high and 1.75” tall) of the same size to fry eggs (again, greasing them – this time with butter) so that they would fit perfectly on top of the poha cakes. I ran a knife around the insides of the molds, turned the cakes onto a plate, and topped them with the egg and a sprinkling of rock salt, pepper, and flat leaf parsley (or cilantro). I could maybe see a drizzle of spiced yogurt on the top but I don’t think it needs it.

12 comments:

bee said...

parathas are much easier than you think, dear sabra. try them once. you won't be disappointed.

juliette c. said...

me too I wil try!

garance said...

I just Wanted to tell you how much i do appreciate your Food Blog and Photos ...
i come and read you sometimes and find a great source of inspiring food ...
Leaving in Provence and working as a food autor & stylist , you are one of my favorite american Food Blog...(hope you understand my Franglish ? )

Garance

garance said...

oups "living" i meant ...
garance

catchall fan in bkny said...

I love that you are in a breakfast food phase. These eggs look splended. Guess I'm in the market for a spring mold?! Bravo, the photo is spectacular.

Anonymous said...

Spectacular looking. Fear I'd have to start the night before or encourage my overnight guests to sleep very late! Clever to use those little holders that are different depths. Szane

Arfi Binsted said...

mmmm i can replace it with turmeric rice, Indonesian way, i suppose. not familiar with the mentioned stuffs above.

Andrew Abraham said...

Great snack or sandwich idea.your pictures are wonderful... will try your recipe of Ham and Cheese bites this week...thanks

Andy
www.recipebuddys.com

Andrew Abraham said...

Nice to start the day with this egg recipe... Can't wait to give it a try...thanks

Andy
www.recipebuddys.com

Andrea said...

What a treat to receive such a cooking lesson! The eggs looks great, and I'm sure they're as tasty as they look.

skrockodile (sabra) said...

Thanks for your comments everyone!
Bee: I don't know - I watched and watched and it looked pretty hard to me!
Juliette: I will save the recipe for a rainy day and perhaps share it down the road!
Garance: thanks so much - I am so pleased that's wonderful to hear.
Alison: I guess I am in a breakfast mood - thanks!
Sudy: It is honestly very quick. Ten minutes at the most.
Arfi: that sounds really good. No reason why these flavors wouldn't work perfectly well with another type of rice.
Thanks so much Andrews.
Andrea: It was a great treat. I feel really lucky. Thanks for commenting.

Alita said...

The lighting is fantastic!

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