Mexican Desi Green Poha

My kids are not at fussy eaters. They are always willing to try new recipes. But my daughter is generally not very fond of upma varieties. And she is least fond of poha upma.

I saw this Mexican Green Rice in a TV show.

I found it very different and interesting. Biggest advantage of poha is that it can substitute rice in most of the rice based recipes. 

Today I tried making this Mexican recipe using poha with desi tadka. Mild capsicum flavour has given a delicious twist in the flavour. I was very happy when my daughter said that she really liked it and would be willing to take as school tiffin too:)

  
Ingredients 

Poha( rice flakes/ aval) – 11/2 cups

Capsicum – 1 (big)

Green chillies- 3-4

Chopped coriander leaves- 1/2 cup

Oil – 1 tbsp

Mustard – 1 tsp

Split urad dal ( ullundhu) – 1 tsp

Chana dal( chick peas/ Kadalai paruppu) – 1 tsp

Roasted peanuts – 2 tbsp

Curry leaves – few

Chopped ginger – 1/2 tsp

Lemon juice- 1-2 tsps

Salt to taste

Method

Wash the poha well. Soak it in little water for 10- 15 mins.

Wash and chop capsicum and green chillies.

Grind capsicum, green chillies and coriander leaves to a coarse paste.

  
Heat oil in a pan. Add mustard. When it starts spluttering, add split urad dal, chana dal, curry leaves, chopped ginger and roasted peanuts. Sauté till the peanuts turn golden.

Add the ground paste now. Sauté for few mins till the capsicum gets cooked. 

  
Fluff the soaked poha gently so that there are no lumps. Add the poha, salt to taste and very little water to the capsicum mixture. Mix well and sauté on a high flame for few mins.

  

Take it off the gas. Add the lemon juice and mix well. 

Garnish with chopped coriander leaves and serve hot with lemon slices and green chillies.

   
 

Tortilla Wraps with Mango Salsa

The mangoes that I had cut yesterday were not completely ripe and sweet. It was little sour and crunchy to bite. It was just perfect to make chutney or salsa. 

Initially I thought of making paratha and spicy and sweet mango chutney. Then I got this idea of making tortilla wraps and salsa with mango. My kids were very thrilled as I made a Mexican dish after a very long time.

Healthy and wholesome tortillas with sweet and sour, refreshing mango salsa was a perfect breakfast for a bright summer day:)

  

Ingredients

For the Tortillas

Whole wheat flour – 1 cup

Maize flour ( makkai atta/ chola maavu )- 1/2 cup

Salt to taste 

Warm water as required 

For the Mango salsa

Chopped onions – 1 cup

Chopped green capsicum – 1 cup

Chopped mangoes – 2 cups

Red chilli flakes – 1 tsp

Olive oil – 1 tbsp

Chopped coriander leaves- 2 tbsp

Method 

For the Tortillas

In a big bowl, add the whole wheat flour, corn flour and salt. Mix well. Add required amount of warm water and knead to a smooth dough. Let it rest for 15-20 mins.

  

Divide the dough into 8 portions. Take one portion and roll into a smooth ball.

Flatten it gently. Dust liberally and roll into uniform circle.

Cook on a hot tawa on both sides till brown spots appear.

   
 

Make all the tortillas similarly and keep it aside.

For Mango Salsa

Heat oil in a pan. To the hot oil, add chopped onions. Sauté till it turns pale. Add the chopped capsicum, red chilli flakes and salt to taste. Mix well and sauté again till the capsicum turns tender( ensure that its not over cooked). 

  
Take off the gas and add the chopped mangoes. Mix well. Check for the seasonings. Add the chopped coriander leaves and mix it well. 

  

To make the wraps

Place a tortilla on a plate. Keep a spoon full of filling on one side of the tortilla. Roll it up tightly. Similarly make the rest of them.

  
Cut and serve along with some tomato ketchup:)