PREPARATION

1. In a bowl, add 155 grams flattened rice and 500 milliliters water.
2. Wash and drain the flattened rice properly.
3. Add 500 milliliters water again and soak for about 5 minutes.
4. Take a pan, add 50 grams carrots, 50 grams green peas and stir well.
5. Bring it to a boil.
6. Boil for 10 - 12 minutes on medium heat.
7. Remove it from heat.
8. Drain and keep aside.
9. Heat 1 teaspoon oil in a pan, add 1 1/2 tablespoons peanuts and roast for 2 - 3 minutes or until it turns golden brown in color.
10. Remove it form heat and keep aside.
11. Heat 30 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 1 teaspoon split bengal gram, 1 teaspoon white lentils, 1 dry red chili, 8 curry leaves and stir well.
12. Add 1 teaspoon ginger, 1 teaspoon green chili, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes.
13. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
14. Add 1/4 teaspoon turmeric and mix it well.
15. Add 1 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon lemon juice and mix it again.
16. Now, add the boiled vegetables and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Then, add the soaked flattened rice and mix it well.
19. Add the roasted peanuts, 2 tablespoons coconut and mix it well.
20. Now, add 1 tablespoon coriander and mix it well.
21. Cook for another 3 - 5 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot.

Peri Peri Poha

Servings - 2 - 3

INGREDIENTS
Paprika - 1 teaspoon
Black salt - 1/2 teaspoon
Powdered sugar - 1/2 teaspoon
Cinnamon powder - 1/4 teaspoon
Garlic powder - 1/2 teaspoon
Ginger powder - 1/2 teaspoon
Oregano - 1/2 teaspoon
Flattened rice - 230 grams
Water - 500 milliliters
Lemon juice - 15 milliliters
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Curry leaves - 7 - 8
Green chili - 1 1/2 teaspoons
Onions - 120 grams
Potatoes - 150 grams
Sweet corn - 50 grams
Green peas - 50 grams
Turmeric - 1/2 teaspoon
Salt - 1/2 teaspoon
Coriander - 1 tablespoon