#How to Make Chura Matar

[spicyvegrecipes]

Banaras chura matar recipe | chura matar recipe

Banarasi chura matar recipe | chura matar recipe | banarasi Poha recipe with detailed photo and video recipe. a traditional and authentic Uttar Pradesh delicacy made with flattened rice and green peas. it is also popularly known as banarasi chura matar or Banarasi poha and is typically served as street food. This green peas poha can also be served as a morning breakfast recipe similar to the…

[healthyandtastyy]

Bhagalpuri Poha Online: Authentic Katarni Chura at Your Fingertips

Bhagalpuri Katarni Chura, often referred to as poha, is a treasured delicacy from the culturally rich region of Bhagalpur, Bihar. Known for its distinct aroma, soft texture, and unmatched quality, this traditional flattened rice is a favorite for creating both savory and sweet dishes. Now, with the convenience of online shopping, you can easily buy Bhagalpuri Poha Online and bring the authentic taste of Bihar to your home.

What Makes Bhagalpuri Poha Unique?

Bhagalpuri poha is crafted from the premium-quality Katarni rice grown exclusively in the fertile fields of Bhagalpur. This rice is celebrated for its unique fragrance and nutritional value. When transformed into poha, it retains its light, fluffy texture, making it ideal for dishes like dahi-poha or the ever-popular poha matar.

Benefits of Buying Bhagalpuri Poha Online

Convenience: With online platforms, you can easily order Katarni Chura from anywhere in India and receive it at your doorstep.

Authenticity: Trusted sellers ensure that the poha you receive is sourced directly from Bhagalpur.

Freshness Guaranteed: Proper packaging keeps the product fresh and retains its original aroma and flavor.

Why Choose Bhagalpuri Poha?

Healthy Choice: Rich in essential nutrients and low in fat, making it a wholesome addition to your meals.

Versatile: Perfect for breakfast, snacks, or festive preparations.

Traditional Flavor: Brings the authentic taste of Bihar’s culinary heritage to your kitchen.

How to Enjoy Bhagalpuri Poha

Classic Dahi-Poha: Mix the poha with fresh curd and jaggery for a simple yet delightful meal.

Savory Poha: Toss it with onions, green chilies, and mustard seeds for a quick snack.

Sweetened Treat: Add milk, sugar, and nuts for a comforting dessert.

Order Bhagalpuri Poha Online Today

Experience the tradition and richness of Bhagalpur with Bhagalpuri Poha Online. Enjoy the ease of ordering and the joy of savoring fresh, authentic Katarni Chura in the comfort of your home.

"Rediscover the flavors of Bihar with authentic Bhagalpuri Poha – now just a click away!"

[kembungsusu]

Banarasi Chura Matar.

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we're going to make a special dish, banarasi chura matar. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Banarasi Chura Matar is one of the most favored of recent trending meals in the world. It's appreciated by millions every day. It's simple, it's fast, it tastes yummy. Banarasi Chura Matar is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have banarasi chura matar using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Banarasi Chura Matar:

{Make ready 2 bowls of flattened rice.

{Take 1/2 bowls of fresh peas.

{Get 4 tbsp of peanuts.

{Take 1 tbsp of cashew nuts.

{Take 1 tbsp of raisins.

{Make ready 1/2 tsp of mustard seeds.

{Get 1 of onion.

{Get 1 of tomato.

{Prepare 1 tb of sp chopped beans.

{Prepare 2 tb of sp chopped coriander leaves.

{Prepare To taste of salt.

{Prepare 1 tbsp of sugar.

{Get 1/2 tsp of red chilli powder.

{Take 1 tb of lemon juice.

{Make ready 1 of Green chilli chopped.

{Get 8-10 of curry leaves.

{Take 2 tbsp of cooking oil.

Steps to make Banarasi Chura Matar:

Wash flattened rice thoroughly in a sieve..

Wash, peel and chop onion, beans, tomato, potato and peas..

Heat oil in a karahi and put mustard seeds and when mustard seeds splutter add onion. Sauté for 30 seconds. Add chopped potatoes, beans, peas and cook till they are soft..

Now add salt, turmeric powder, garam masala, chilli powder, sugar, tomato, peanuts, raisins, cashews and stir thoroughly. Sauté for 1 minute..

Add flattened rice and mix well. Sauté for 1 minute. Add lemon juice and mix..

Transfer it in a serving bowl garnished with chopped coriander leaves and serve with green chutney..

So that is going to wrap this up with this exceptional food banarasi chura matar recipe. Thanks so much for your time. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

[thevintageauthor]

To my Bengali and UP weekend I am a Bengali born and brought up in Varanasi. I have hints and touches of both the cultures in me. So, if you say I cannot make fish, well, I can; and if you say I cannot make chura matar, I can make that too. So, this weekend, I am going to hog on some beautiful vegetable dishes of Gajar ka Halwa and Patta Gobhi Kofta. How could I miss Gajar ka halwa in winter? Right? #bengalifood #bengalicuisine #bengali #flatlayforever #flatlayfood #foodcoma #foodporn #foodstylist #foodstagram #foodgasm #indianfood #goodfoodindia #foodtalkindia #flatlaysquad #flatlay_photographers #kolkatasutra #kolkatasillusion #calcuttacanvas #bongcalcutta #calcuttacanvasfood #kolkatalittlethings #bangalianalove #bongchitrography #vintageflatlay #thekolkatafoods #ig_calcutta @ig_calcutta @kolkatasillusion_official @kolkatasutra @calcuttacacophony @calcuttawalks @calcuttacanvas @calcutta_aesthetics @calcuttacanvasfood @the.kolkata.vibes @thekolkatafoods @kolkatalittlethings @bangali_ana @bong_chitrography (at Pune, Maharashtra) https://www.instagram.com/p/CKqZCbvpTOl/?igshid=r7i6mnxwyya1

[pyotra]

>> SOMOK ROY: Our Appaji, Girija Devi

Having no training in music, I was the most undeserving of her students and yet she consciously took me under her wings, much to the bewilderment of her senior students. She would switch from Gaud Sarang to Malkauns and Yaman, in order to ensure that I didn’t feel alienated or left out. The grand old lady whose complex tappas flashed brighter than her diamond nose-stud, who spent mornings teaching ragas like Desi Todi and Surdasi Malhar, would make me learn paltas in Bilwalal, in the evening. Her patience knew no bounds and her presence soon became a sanctuary of sorts. 

Staying at Appaji’s was a holistic experience. From savouring her favourite Banarasi delicacies (worth mentioning are chura-matar, Banarasi pulao, and kele ka kofta), to watching reality shows on television, Appaji brimmed with life. My fondest memories are those of the slightly longish summer afternoons, when we would listen to the Banaras old masters like Siddheshwari Devi and Mahadev Mishra after lunch, as the sun languished outside the curtained windows of her room. I would incessantly ask about her Banaras days, and she would paint the everyday and the spectacular before me, now the sun sneaking in through a crevice to touch our conversation, driven by an irresistible urge to merge with the waters in Banaras, where Appa heard the darling songstresses of yesteryears in barges afloat on the Ganges. I wonder if they still put up swings during the rains, if the barges still resonate with piloo chaitis on Budhwa Mangal (the first Wednesday after Holi), if they get roses from Mirzapur to celebrate Gulabbari (a festival to mark the arrival of spring). I wonder if anyone ‘lives’ Banaras as our Appaji did. Did she not, after all, live like she was Banaras’ own fish, who knew its streets, like fishes know water? Otherwise, how could her enunciation of phrases like ‘jale ko aur jalana’ (to scorch the burnt) in the fabled dadra deewana kiye shyamand ‘tadapu jaise jal bina machhaliya’ (I yearn like a fish out of water) in her self-composed dadra in Mishra Kirwani, leave listeners so unsettled?

This fire moulded the phoenix that inhabits two of her nayikas, virahotkanthita (agonised by separation) and vipralabdha (deceived by her lover) – their anguish reducing them to ashes, their unflinching hope making them more alive than ever. Appaji embodies this cyclic continuity, and she was born into it. Her baramasas were rooted in the agrarian cycle of Eastern Uttar Pradesh, in its matrilineal quilt of succeeding seasons, which smelt of the early summer sweat and the monsoon petrichor. She embroidered this delicate heirloom of hers with utmost dexterity, like a craftsman, dying it in the rich, court-born hues of the Seniya and Banaras traditions, and yet retaining the lilting simplicity of purab.

[foodtrails25-blog]

Poha or Pohe made with flattened Rice flakes is popular breakfast item all over India. The dry rice flakes are soaked in liquid..water/milk and then cooked(sweet and savoury versions) or eaten soaked in yogurt or milk. The preparation of this dish varies widely from state to state and even region to region. Poha is a very nutritious , easy to prepare and cheaper as per budget for the masses. It is believed to be originated in Maharashtra(India) but it is also very popular in other Indian states like Madhya Pradesh and Uttar Pradesh.

Poha and it’s variations

In Maharashtra, Kanda Poha is very popular where lot of onions and peanuts are added in making the Poha and in many regions it is served with a spicy curry. In Madhya Pradesh, Indori Poha preparation is popular that is a very spicy variety and is served with spicy namkeen and jalebi(popular Indian dessert like a fennel cake). In parts of U.P and Bihar it is made with potatoes, peas and is known as Chura Matar. My mom used to make Poha with potatoes and fresh seasonal peas, but it was not a regular breakfast item at our place, Namkeen Jave(a savoury preparation if vermicelli) is much more popular in parts of western U.P(where I come from) as compared to Poha. People from Eastern U.P and Bihar also consume Poha soaked in yogurt and milk, during summers to keep their body cool.

 Here I present to you my version of Poha that I usually make on weekends for breakfast. You can say it is a mix of Indori Poha and Maharashtrian Poha, where I use  onions as  used in Kanda Poha from Maharashtra and add fennel seeds and a bit of sugar for the khatta meetha taste. My family likes Poha made this way and  we have it topped with lot of namkeen (a savoury and spicy snack made with mix of peanuts, chickpeas noodles and chana dal-yellow split chickpeas gram).

Few days back I noticed that on the blog I didn’t post any of my Poha recipes while we have it on almost every alternate weekend. This week for #98Blogging Marathon my theme for week 4 is Indian Meal structure, I decided to post my Poha recipe for the day 1, for the breakfast menu.

What type of Flattened Rice we need for making Poha..

Poha is available in Indian Grocery store. It is available in varied thickness varieties. I usually use medium thick poha. Soaking time depends upon the thickness and the quality of Poha. Nylon Poha(thin Poha) takes just a few seconds to soften up. When first using soak Poha in water just for few seconds, monitor the soaking time. The variety of Poha I use, takes only few seconds to soften up.

#gallery-0-7 { margin: auto; } #gallery-0-7 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-0-7 img { border: 2px solid #cfcfcf; } #gallery-0-7 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

How to make Poha

Making Poha is very easy and takes just a few minutes to prepare it. Wash poha in water for 1-2 times with very light hands, soak t in enough water until it is just soft enough. Strain it in a colander and leave poha for a few minutes on it . Prepare the tempering with mustard seeds, chillies and onions, add poha and mix  it very light hands. Poha is ready.

Let’s see the detailed method how I make this easy, quick and light breakfast.. Poha

Poha/Pohe

Popular breakfast Item made with flattened rice flakes, easy to cook, nutritious and light.. Poha make it the way I make, Khatta Meetha and spicy Poha. 

1.5 Cups Poha

3/4 Cup Finely Chopped Onions

2 tbsp Olive Oil(any flavourless vegetable oil)

1 tsp Mustard Seeds

1 tsp Saunf/Fennel Seeds

1/2 tsp Haldi/Turmeric Powder

1/2 tsp Red Chilli Powder (optional)

5-6 Curry Leaves

1-2 Green Chillies (or as per your spice level)

1 tsp Sugar

Salt as per taste

Wash Poha very lightly 1-2 times in running water.

Soak in just enough of water for a minutes or see the time till it gets soft.

Starin the water and leave poha in the colander.

In a pan/kadhai, heat oil, when hot enough add mustard seeds.

When the seeds crackle, add curry leaves, onions , chopped green chilies.

Fry the onions till it starts becoming translucent, add turmeric powder, red�� chilli powder, fennel seeds , sugar and salt.Mix well. Keep the flame to low, do not let the mixture burn,, 

Add poha and mix with light hands, till all the masala coats the soaked soft poha.

Serve hot, topped with a dash of lemon and your favourite namkeen.

#gallery-0-8 { margin: auto; } #gallery-0-8 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-0-8 img { border: 2px solid #cfcfcf; } #gallery-0-8 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

  Main flavour of this Poha comes from the curry leaves and fennel seeds so don’t forget to add these. It a healthy and light breakfast option as we use very little and oil and very less spices like turmeric, mustard and fennel seeds and chilies. Poha is gluten-free and also suitable for vegans.

You can top Poha with fresh cilantro/coriander leaves add some masala peanuts or any kind of namkeen(like Bikaneri Bhujia, Aloo Bhujia or spicy sev)and enjoy it a cup of  adarakwali/masala chai (ginger tea or masala tea).Do try my way of making Poha and I am sure you will love a little Khatta(tangy) a little  Meetha(sweet) and a little thikha (spicy) Poha version.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98.

Whenever you try these , do post a picture of the dish. I will love to see the pics on any of my social media pages..FB or tag me on Instagram(#foodtrails25) . You can also Pin the recipe for later use.

Other recipes with Poha..Chivda, Aloo Poha Cutlets

Other Breakfast dishes from the blog.. Mixed Veg Daliya/Broken Wheat Pilaf, Methi Thepla and many more.

Join me in my food trails .. follow the blog and my social media accounts. If you like my work do share this with your loved ones.

Thanks for stopping by!! Keep coming back!!

  Poha/Pohe Poha or Pohe made with flattened Rice flakes is popular breakfast item all over India. The dry rice flakes are soaked in liquid..water/milk and then cooked(sweet and savoury versions) or eaten soaked in yogurt or milk.