TRAVEL RECIPE : Instant poha with instant chutney


travel recipe with instant poha using poha mix and instant chutney


Travel recipes are nothing but simple solutions for quick cooking upon reaching your destination presuming you dont want to eat out immediately but need a quick fix of home style food or simple 
tiffin .

This will help many travelers on temporary relocation or living in hotel rooms as temporary residents  having bare kitchen utilities. Most hotels come with rooms having a small kitchen corner or a microwave . So carrying a few handy mix from home before you travel makes sense as you dont have to go hungry . 
Same applies to students living in dorms with microwave or in apartments on their own with full kitchen facility but do not have time to do grocery shopping for ingredients.

A travel kit with few food packs to start off can be a great boon . The  Poha upma which I  posted here is a pre mix made from home.
refer my post instant poha no cook recipe .

The post  below is the same as instant no cook poha as far as ingredients is concerned.
The method given below is for a microwave or a normal kitchen use with a pre mix of ingredients.
But method of making basic instant poha is the same .The same recipe is followed here .





Recipe type              Breakfast /Brunch       
Prep time                  8 minutes            
Cook time                 4 minutes     
total time                   12 minutes     
Yield                          4 servings     




Ingredients:


1 cup medium thick poha ( beaten rice flakes )
1/2 tsp mustard seeds.
2 small red dry chillies.
1/2 tsp cumin seeds
Salt to taste.
Pinch of turmeric powder.
Pinch of sugar
2 tsp fried onion flakes ( optional ).
1 tsp daliya ( fried gram )
2 tsp roasted peanuts
Pinch of lime powder.
some cury leaves.
2 tbsp oil.

Tips....If you get potato flakes or dry potato chunks , add it to the mix for a more authentic poha, kanda pohe style



Method


Heat a pan, add oil, crackle  the mustard seeds, add the red chillies, cumin seeds, add the cleaned, dry poha ( beaten rice flakes, add turmeric powder and all the ingredients one by one, keep roasting till the poha becomes crisp and well coated with turmeric poswder.Add the curry leaves .The poha should be roasted to very crisp texture. So keep the flame on medium to low adjusting.
Let cool , store in a air tight container.

How to use :


Take a pan , add a tsp of oil and add the required quantity of instant poha mix, add some water and cover and cook for 3 minutes till mixture turns soft .

If you wish to add vegetables you can do so by chopping them to small pieces, cooking till soft then add the dry poha mix and little more water , cover and cook till 2-3 minutes till done .Make sure to add or sprinkle water carefully or else the mixture will turn mushy.

Salt is already added in the poha mix .

Tip

Instead of adding freshly chopped vegetables, use some of the dry side dish curry you may have as left over . In the above pic I had a mixed veg curry from lunch which I added to the instant poha mix to make a quick filling tiffin.


To make instant chutney from chutney mix.


Yes you can also make a homemade chutney mix to carry with you while travelling !


Ingredients 

to make the chutney mix


1 cup fried gram dal / pottu kadalai 
1/4 cup coconut cream powder or coconut milk powder.
3-4  red dry chillies 
1 tsp ginger powder.
Pinch of asafoetida powder to be added to prepared chutney mix.
salt as required.

To temper :


1 tsp oil 
1 tsp mustard seeds 
1 tsp split udad dal 
1-2 red dry chillies 
some curry leaves .

Method


Powder the fried gram dal to a fine texture in  mixie jar.
add the coconut cream powder or cocnut milk powder, add the red chillies , ginger powder , salt .
Now powder the ingredients till fine .

remove and make sure to keep it in a dry plate,as we need to add the tempering too before packing .

Take a pan add some oil, add the split udad dal, let  it turn golden , splutter the mustard seeds, add red chillies, let it become crisp., add curry leaves. Make sure curry leaves also become crisp.

Remove and when cool add it to the prepared chutney mix powder.
Add salt to the prepared chutney mix and store in an airtight container.

How to use :

Just open the pack, measure out required quantity of powder, add water and stir well till a smooth paste is formed, add more water to dilute till required consistency .

As tempering is already added to the chutney mix , you have no further work.

Paste directions on the cover or bottle .