Ingredients
1/2
inch piece of ginger, grated
2
hot green chilies, finely chopped
1/2
Tsp ground coriander seeds
1/2
tsp cumin seeds ground
1
medium cooked potato, peeled and diced into 1/2 inch pieces
1
C fresh coriander leaves and stems, chopped
Directions
1.
Wash the poha in a fine mesh sieve.
2.
Drain well, transfer to a large mixing bowl.
3.
Add milk, heavy cream, toss gently.
4.
Let sit for 20 minutes (until milk is absorbed), stir occasionally.
5.
Cover the peas w/ water in a microwave safe container. Seal with plastic wrap and microwave on high for 5 min (drain and set aside).
6.
Wash and halve the tomatos and puree in food processor.
7.
Warm the oil in a non stick skillet over high heat.
8.
Add the cumin seeds and bay leaf.
9.
Add the grated ginger and chopped green chilies.
10.
Sautee for 30 seconds and add the tomatoes.
11.
Reduce the heat to medium and cook the tomatoes for 5 minutes.
12.
Add the salt, ground coriander, ground cumin seeds, garam marsala, tumeric, cayenne pepper.
14.
Add peas, potatoes, cashews and raisins.
15.
Cover and cook for 5 minutes, stir when needed.
16.
Gently stir the soaked beaten rice, making sure it comes in contact with the sides of the skillet and roasts slightly.
17.
Stir Fry for 10 minutes.
18.
Add the sugar and OJ.
19.
Cook for another 5 minutes, mix in the fresh coriander, butter and garam masala.
20.
Add lemon juice if desired.
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