Poha
Today's breakfast at my hostel was Poha, which turned out to be one of the most soothing tiffins I've eaten in a while. Poha has a home feeling about it, even while you're away from home. The plate's yellowish tinge from turmeric and the fresh coriander on top told me it was going to be a nice day.
When I took the first bite, I noticed the smoothness of the flattened rice, the little crunch of the peanuts, and the subtle tang of the lemon juice. It wasn't heavy like rice or oily like parathas; it was simple, delicious, and full. I really loved how the mild spice complemented the freshness of the onions and green chilies. It provided me that "home-style" sense that hostel food can sometimes lack.
I particularly liked how Poha may be served with a hot cup of tea, which enhanced the overall tiffin experience. Today's Poha taught me that the simplest foods may be the most satisfying.
As I filled my plate, the look was comforting—the golden-yellow color of turmeric, the green specks of coriander, the crunch of roasted peanuts, and the shine of curry leaves. Even before eating, I felt a sense of excitement, since Poha is more than simply food; it is an experience.
Meals at the hostel are often quick and functional. However, today's Poha felt different. It slowed me down. I remembered spending mornings at home with my family at the table, where Poha was sometimes served with a hot cup of masala chai or curd. Those recollections provided a flavor to today's breakfast that no spice or condiment can match.
Why is Poha loved all over?
Poha is one of those cuisines that transcends borders while remaining unique to each individual. In Maharashtra, it is topped with grated coconut; in Madhya Pradesh, it is served with a crunchy sev topping; while in North India, lemon and fresh coriander take center stage. And in hostels like mine, it's frequently the most popular tiffin because it's quick, light, and nutritious.
What distinguishes Poha is its adaptability. You can keep it basic with onions and chiles, or add potatoes, peas, or chopped carrots to make it more colorful. No matter how it's prepared, it always has a homey feel.
Poha is one of those cuisines that transcends borders while remaining unique to each individual. In Maharashtra, it is topped with grated coconut; in Madhya Pradesh, it is served with a crunchy sev topping; while in North India, lemon and fresh coriander take center stage. And in hostels like mine, it's frequently the most popular tiffin because it's quick, light, and nutritious.
What distinguishes Poha is its adaptability. You can keep it basic with onions and chiles, or add potatoes, peas, or chopped carrots to make it more colorful. No matter how it's prepared, it always has a homey feel.
Poha Recipe: Hostel-Friendly and Homestyle
Ingredients:
2 cups of flattened rice (poha).
One medium onion, finely chopped
1–2 green chilies, chopped
1 small potato, diced (optional for variety)
8–10 curry leaves
1/2 teaspoon mustard seeds.
Ingredients:
2 cups of flattened rice (poha).
One medium onion, finely chopped
1–2 green chilies, chopped
1 small potato, diced (optional for variety)
8–10 curry leaves
1/2 teaspoon mustard seeds.
¼ teaspoon turmeric powder.
2 tablespoons roasted peanuts.
2 teaspoons oil.
Salt, to taste.
Use lemon juice as needed.
Fresh coriander leaves, chopped for garnish.
Preparation:
Wash and Soak: Gently rinse the poha in water, drain, and set aside for five to ten minutes. Make sure it's not mushy, but rather soft.
Temper: Add mustard seeds to hot oil in a pan and allow them to crackle. Add onions, green chilies, and curry leaves. Sauté the onions until they become transparent.
Temper: Add mustard seeds to hot oil in a pan and allow them to crackle. Add onions, green chilies, and curry leaves. Sauté the onions until they become transparent.
Optional: Add the vegetables. If you're using potatoes, simmer them until they're tender.
Add salt and turmeric and stir to combine.
Mix with Poha: Include roasted peanuts and softened poha. To ensure that everything combines evenly, mix gently. Cook over low heat for 2 to 3 minutes.
Finish: Turn off the heat, squeeze in some lemon juice, and sprinkle some fresh coriander on top. Warm up and serve.
My Thoughts on the Poha Tiffin of Today
Today's Poha meal at my accommodation was more than just breakfast. It was similar to experiencing a tiny portion of my mornings at home. Hostel cuisine isn't always flawless, but today's poha was pleasantly good—it was tasty, light, and cozy.
Today's Poha meal at my accommodation was more than just breakfast. It was similar to experiencing a tiny portion of my mornings at home. Hostel cuisine isn't always flawless, but today's poha was pleasantly good—it was tasty, light, and cozy.
Emotions are magically conveyed through food. Even when you are apart from your loved ones, a simple plate of poha may make you feel cared for. Despite not being a regal dish, it provides royal pleasure. Poha is more than just a tiffin for students like me who are living in dorms; it serves as a reminder that even on the busiest days, we can find solace in the little things.
Poha also teaches us that delicious cuisine doesn't have to be difficult to prepare. You may make something that warms the heart and fills the stomach with just a few minutes and a few components.
As I completed my dish, I reflected that sometimes the taste of home, in the form of a bowl of warm Poha, can bring happiness instead of elaborate feasts or unique treats.
As I completed my dish, I reflected that sometimes the taste of home, in the form of a bowl of warm Poha, can bring happiness instead of elaborate feasts or unique treats.