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Preview: Comments on: Mixed poha (Kalayile phovu)

Comments on: Mixed poha (Kalayile phovu)



Indian and Konkan authentic home-made Food Recipes passed on from mom to daughter and son for generations



Last Build Date: Fri, 08 Dec 2017 11:37:19 +0000

 



By: Priya Shah

Mon, 20 Jul 2015 17:33:09 +0000

I thank you for this recipe. I had a manglorian friend whose mom used to prepare this every time we used to be at her place. The taste still lingers in my mouth.



By: Ketaki

Mon, 20 Aug 2012 12:37:19 +0000

This was awesome.. Just as I remember from my youth.. my best friend is a Prabhu and she used to always have this in her tiffin... :)



By: Shilpa

Wed, 28 Dec 2011 15:23:43 +0000

Please click on phova pitto link in the recipe above



By: manjushree

Wed, 28 Dec 2011 13:34:36 +0000

what does poha pittu means ? PLZ EXP.



By: kavita

Mon, 25 Oct 2010 01:03:43 +0000

Hi Shilpa, This is one of my favorite snack. Thanks for sharing. As am unable to find thin poha here, noted down recipe and will give a try in India this weekend. Wish you and your family A HAPPY DIWALI. Love to Ishaan.



By: Aditee

Wed, 04 Aug 2010 14:59:08 +0000

Hi , i love reading your blog. The recipes are nice , well written and easy to prepare. I just tried kalayile pohe and it turned out fantastic. I simply loved them. Thanks for the wonderful recipe.



By: PreeOccupied

Fri, 16 Apr 2010 15:37:39 +0000

I am craving this! I always mess up the texture by adding too much water. I have to try yours.



By: Apurva Joshi

Sat, 16 May 2009 17:58:14 +0000

to add, thin poha is used for our other delicacy- chiwda



By: Apurva Joshi

Sat, 16 May 2009 17:57:10 +0000

I do not agree that thin poha makes better pohe. Rather it's thick poha that makes awesome poha.You can soak it in water...wait for it to fluff up ( use a strainer)...and the poha comesawesome.Maharashtrian style...separate...thin poha only makes for some crispy, oily alternative. Try it with thick Poha...i promise it will come better. Also, try adding muttar ( green peas) ...and cant callit konkani without coconut! :) cheers Shilpa: Here the poha is not heated and this is not similar to Maharastrian pohe(which requires thick poha). This kind is always made with thin poha. But again, it is your choice, if u want to make with thick variety, you can do that :).



By: Viraj

Tue, 27 Jan 2009 21:49:29 +0000

Shilpa , Is this what we call Dadpe pohe? Or is it the one without the poha pitto called that? Thanks shilpa: Sorry, don't know.