Tarri Poha…!!!
Tarri Poha is a popular breakfast dish in Nagpur, Maharashtra. It is a variation of the traditional Poha (flattened rice) dish, but with a unique spicy and tangy twist. Here is some information about Tarri Poha:
Ingredients:
Poha (flattened rice), Onions, Mustard seeds, Curry leaves, Green chilies, Turmeric powder, Red chili powder, Salt, Lemon juice, Sev (crispy fried noodles), Coriander leaves (for garnish), Oil
Preparation:
Rinse the Poha in water and drain well to soften it. Keep it aside.
Heat oil in a pan or kadhai and add mustard seeds. Allow them to splutter.
Add curry leaves, chopped green chilies, and sliced onions to the pan. Sauté until the onions turn translucent.
Add turmeric powder, red chili powder, and salt to the mixture. Mix well.
Add the softened Poha to the pan and mix gently, ensuring that the spices are evenly distributed.
Cook the Poha on low heat for a few minutes, allowing the flavors to blend.
Squeeze some lemon juice over the Poha and give it a final mix.
Serve Tarri Poha hot, garnished with sev and chopped coriander leaves.
Tarri Poha is typically enjoyed as a breakfast dish in Nagpur. It is known for its spiciness and tanginess, making it a flavorful and satisfying start to the day. The addition of sev on top adds a crunchy texture to the dish. Tarri Poha is often accompanied by a hot cup of tea, completing the breakfast experience.
Jalebi…!!!
Jalebi is a popular sweet dish in Nagpur, Maharashtra, as well as in many parts of India. It is a deep-fried dessert made from a fermented batter of all-purpose flour (maida), yogurt, and water, which is then soaked in sugar syrup. Here is some information about Jalebi in Nagpur:
Ingredients:
All-purpose flour (maida), Yogurt, Water, Sugar, Cardamom powder, Saffron strands (optional), Ghee or oil for frying
Preparation:
Prepare the batter by mixing all-purpose flour, yogurt, and water in a bowl. The consistency should be thick and smooth, similar to a pancake batter. Allow the batter to ferment for a few hours or overnight, covered, in a warm place.
In the meantime, prepare the sugar syrup by dissolving sugar in water over medium heat. Add cardamom powder and saffron strands for flavor (optional). Cook until the syrup reaches a sticky consistency. Keep the syrup warm.
Heat ghee or oil in a wide pan or kadhai for frying. Fill a jalebi batter into a piping bag or a squeezable bottle with a small hole at the tip.
Squeeze the batter into the hot ghee or oil in circular or pretzel-like shapes, starting from the center and spiraling outwards.
Fry the jalebis on medium heat until they turn golden brown and crispy.
Remove the fried jalebis from the ghee or oil and immediately dip them into the warm sugar syrup. Let them soak for a few seconds, ensuring they are well coated with the syrup.
Remove the jalebis from the syrup and place them on a plate to cool down slightly.
Serve the jalebis warm or at room temperature. They are typically enjoyed as a sweet treat or dessert.
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