Indori Kanda Poha and battle of the sexes

Indori: Born and bought up in Indore, MP, India; a foodie to the core; has aloo kachori, bhutte ka keese, garadu and kanda poha in the blood; one with a laid back attitude; easy going; likes to eat namkeen and laung sev with everything.

I have been late for my own event. But if you are an Indori (ref above) like me you would know it is nothing personal. We are a laid back lot, who do nothing in a hurry and take their time getting things done. (Just read the repetitious sentence to know what I mean!).
Which is a problem if you are married to a go getter, “hate lounging in bed”, up at the crack of dawn kind of fellow. There is no clause that makes it mandatory to disclose ‘sleeping in’ preferences before couples get hitched in an arranged marriage.
As a result, the first few months of our marriage were tumultuous, with me struggling to get used to the “leave in half an hour” to mean “leave in half an hour” concept of time. Him on the other hand had to get used to my, shall we say, easy as it goes attitude, in which half an hour could mean anything between 45 minutes to an hour and a half.

On a normal weekend morning I like nothing better than to get up at a godly hour (around 9 AM), make a nice cup of ginger tea and talk about the plans for the day, which may or may not get done by the end of the day. In my world it is perfectly acceptable as long as the meal that you planned on eating turned out right. He, on the other hand will be up at 6.30 AM (an ungodly hour, according to me), paying bills, catching up on emails and exercising. For him, the taste of food is secondary to the act of consuming it.
Nine years later, I still like my weekend breakfast to be poha, Indori style, with lots of onions, fennel seeds, peas and potatoes (the only thing missing are hot jalebis from the neighborhood halwai). He, who has grown up on upma and idli sambhar for breakfast, thought adding veggies to poha was tantamount to sacrilege. “That’s not poha, that’s vegetables cooked with poha!”
But what he didn’t bargain for was the “persistent foodie” that is inherent in every Indori. We may be laidback but we know our food and eventually we will convert you. By the end of our first year, T was making better poha than I and adding the ‘vegetables’ to them with restrained relish.

So here’s our recipe for Indori Kanda Poha that I first posted here, sans any photos. Another Indori Kanda Poha recipe can be found here.

Ingredients:
2 cups thick poha (flattened rice)
1 cup onion, chopped 
1 small potato, chopped in thin, bite size pieces
¼ cup peas, frozen or fresh

For Tadka:
1 tsp Rai/ black mustard seeds
1 tsp Haldi/ turmeric
2-3 green chilies, sliced in small pieces
4-5 curry leaves/ kari patta
1 tsp fennel seeds/ saunf (necessary)
1/2 tsp sugar (necessary)

For Garnish:
When the list of garnish ingredients is as long as that of the main ingredients you know it is an Indori recipe. The following are optional but recomended (either one or two or all) to enjoy the Indori experience.

Cilantro
Fresh pomegranate seeds
Grated, dry or fresh coconut
Chopped onion
Lemon wedges
Grapes (you better believe it)
Namkeen/ sev/ chavana
Jeeravan powder (like a chat masala but made just for sprinkling on poha)

Method:
Wash the poha twice in water, drain and keep it aside. The poha should be wet like a sponge but not soaking in water.
Heat oil and add mustard seeds. When they start spluttering, add curry leaves and chopped green chilli, fennel seeds and onion. Let the onions sweat on medium heat till they turn pink.
Add haldi and cook till the smell of raw haldi goes away.
Add the chopped potatoes and the peas and salt them. Cover and cook till the potatoes are fully cooked.
Add the poha and mix the onion-potato-peas together. Add salt and a pinch of sugar. Cover the poha with a lid and let it steam on low for 5 minutes.
Turn the heat off and garnish with chopped coriander and the above mentioned toppings of your choice.

And after that delectable feast of Indori poha and chai, I leave you with not one but two like minded fellow Indoris. Because we like nothing better than to talk about food before, during and after a meal.

The following was found here:
I think, Indore is one of the few places in the world where u can set up a small ’’thela’ serving poha -jalebi (Poha is a local dish, jalebi is a sweet dish) and if the taste is approved by the Indoriens, be assured u can earn enough for generations to come. When it comes to food, Indori chatoras stand a class apart. Poha, jalebi, garadu, sabudani ke kichrhi, somose-kachori, patis, khaman, pani puri - u name it and u have it. U come here with a new product and if its passed by the ’chotori jubaan’ of Indorians, don’t b surprised if u become a lakhpati in no time, a crorepati too is very much on cards - it happens only in Indore :-)

Excerpt from Rajat Jain's blog Useless Ramblings:
The other side-effects include missing the delicious Indian food. Being a foodie (and hence, a "bit" overweight) that I am, I obviously miss it. Especially when you order for a Daal Tadka, and get a layer of water above some half cooked and non-spicy cereals. Or when you have to contend with "maide ki roti."
Nah, whom am I kidding? An obsessed Indoree that I am, there was no chance on earth (or in heaven. I don't like hell.) that I could forget carrying Poha—Indoree Poha—with me. Two kilograms of Poha would be enough for 2 months. Or will they? Probably depending on how well I'd control my staple diet!


The poha with all the garnishes is off to Anita's Kitchen and to Sir's Corner who is hosting JFI: Fennel this month, started by Indira.