Kanda Poha

Ingredients :
2 cup Pohe (Rice paper)
½ Onion, chopped
4 Green chilies, sliced
1 tbsp oil
2 teaspoons Mustard seeds
2-3 teaspoon Sugar
Water 1/4th cup
Handful Groundnuts
Turmeric powder
Salt

To Garnish:
Freshly grated coconut
Coriander leaves, chopped finely
Lemon


Recipe:

1. Wash Pohe and drain the water from Poha. (Use chalini to drain water)
2. Add ½ tsp of turmeric powder and Sault to Pohe
3. Heat oil in a pan
4. Add Mustard seeds and chillies
5. Add groundnuts and fry them till they turn brownish
6. Add onion
7. Saute it till the onions gets golden.
8. Once onion turns golden, add Pohe and stir
9. Once Pohe turn yellow, add sugar
10. Steam it for some time.
11. Garnish and serve

Tofu Starter

Ingredients :
1 packet of Tofu
1 Onion
1 packet of bamboo shoots or 2 Capsicum
Soya sauce
Oil
Sault

Recipe:
1. Cut the onion length wise.
2. Cut the bamboo shoots diagonal and thin. (If using Capsicum, cut it length wise)
3. Cut the tofu in square shape
4. Put oil in flat frying pan and fry the onion till it gets soft
5. Fry the Capsicum/Bamboo
6. Put soya sauce and fry the onion till it gets the brown colour
7. Put salt as per taste
8. Slide the onion at the one side of pan
9. Place the tofu on the pan and fry it till it turns light brown
10. Turn tofu upside down and shift it in the middle of the pan with onion surrounding it.
11. Do not stir the Tofu; just turn it upside down after few minutes
12. Dish is ready when tofu turn brown
13. Your Tofu starter is ready