Pohe (அவல்) (चिउरा(അവൽ)(ಅವಲಕ್ಕಿ)(પૌંઆ) tere kitne naam....one beaten rice and so many names!
This morning i decided to soak some Pohe to cook a little later in time for my eldest when she wakes up and my wife gets back after work of an hour. she only had one patient and was expected back around 10 am and that would have give me enough time to exercise,primarily stretches. In my mind were the comments about my previous efforts being too dry and then  while exercising my mind was witnessing wrestling thoughts of changing traditional recipe (for a north Indian only way known is the Maharashtra way with potatoes etc.) as well as making it healthy and here it is .but 1st just a little that I discovered about Humble Pohe on Wiki

Pohe or beaten rice is easily digestible form of raw rice is very popular across Nepal, India and Bangladesh, and is normally used to prepare snacks or light and easyfast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names:
 Atukulu inTelugu,
Aval in Tamil(அவல்)
Malayalam(അവൽ),
Chindé in Bengali and parts of Bihar and Jharkhand,
Chira in Assamese,
 Chudaa in Oriya,
Chiura (चिउरा) in Nepali,Bhojpuri and Chhattisgarhi,
Poha or Pauwa in Hindi,
 Baji in Newari,
 Pohe in Marathi,
Phovu in Konkani,
Avalakki(ಅವಲಕ್ಕಿ) in Kannada,
and  Pauaa/Paunva (પૌંઆ) in Gujarati.
Ingredients: note no potatoes 

1. medium poha - 2 cups
2. Onion - 1 small one - finely diced into slices - not chopped
3. Ginger - 1 tsp chopped (optional)
4. Tomato - 1 - chopped
5. Vegetable oil - 1 tbsp
6. Mustard seeds - 1 tsp
7. hing /Asafoetida - 1/4th tsp
8. Green chillies - 1 finely chopped
9. Lemon - 1
10. Salt
11. Turmeric - 1/4th tsp
12. red chilli powder 1/2 tsp
13. Fresh Coriander  - 2 tbsps finely chopped
14. Sugar- 1/4th tsp 
15. Egg white -2 eggs 
16. Sweetcorn - 1 cup 
17. red peanuts 2 tbsp
18. Chaat masala 2 tbsp

Directions:

1. Wash the poha in water (I used a sieve)  and keep aside. 
2. Heat oil and to it add the mustard seeds,let the mustard seeds sputter and add Asafoetida .
3. Add the onions,stir , add garlic and ginger as well chilies while regularly stirring  and do not allow onions to turn brown.
4. Add chopped tomatoes,sweet corn  and Turmeric as well as red chili powder; saute until cooked
5. Now add in the poha, which should be soft by now and salt and mix well.
6. Break two egg whites on top; Let this steam for 5 minutes.
7. place peanuts in the microwave and cook for 1 minute followed by another 30 seconds and let them rest 
8. stir well switch off gas ; add lemon and sugar for another 5 minutes 
9. Garnish with chopped coriander leaves;roasted peanuts from microwave and chaat masala and enjoy hot, with nice tea!

I liked it and surprisingly wife did` t even notice eggs but commented about their fluffiness and softness .

Again a long time gap and this time motivation came from yesterday`s lunch that I had agreed to cook. Soon after bfast checked with Kids and wife that Kadhi and rice is good for lunch and I was nominated  to do the honors. I started with all my vigor only to realise about 3/4 of the way that there is no boondi (ready made gram flour balls) (my kids don`t like normal pakodi ( Gram flour fritters). Wife immediately played her usual trick "why did`t you ask before starting(despite granting her blessings for me to go ahead with Kadhi). Did I hear some of you long suffering husbands say "you got that right".
Anyway now it was matter of pride and my inward and outward search started, only to discover a long lost packet of Haldiram`s samosa in our Larder(actually a shelf in the garage) and bingoooooooooo
All went well afterwards and result is here to be shared among all
Enjoy
BTW I am not on commission from Haldiram`s , although khayyal accha hain (idea is good )      


Samosa Kadhi 

Ingredients:

Besan (Chick Pea Flour)   500 gm
Natural Yogurt    500 gm
Water 1.5 liter
Fenugreek (Methi) seeds    1 tbs
Cumin (jeera) seeds 1 tbs
Mango powder (amchur) 1tbs
Turmeric (Haldi)     1 tsp
Salt according to taste
Mild chilli Powder 1 tsp
Carom seeds (Ajwain) 1/2 tsp 
Spinach Frozen 1 small block or fresh chopped 100 gm 
sweet corn kernels 150 gm
Onion Diced  X 2 
Haldiram small samosa  1 Packet long life one 

Directions:

Sieve  besan in a large bowl or karahi ,mix yogurt ,(I used a electric whisk, but hand held manual whisk or even your own clean hands could easily be used ) . Add 500 ml water mix and let it rest
Place karahi or transfer contents of bowl into a Karahi and place on medium fire   
Mix methi seeds with 6 tbs water and microwave for 2.5 minutes
Keep an eye on the besan and yogurt mix, keep stirring it and after about 20 minutes add 1/2 of the remaining water, haldi , cardamon seeds  
After 5 minutes add onion, spinach  and liquid with Methi seeds , keep stirring( I had continued to use electric whisk and unknown to my wife created a Little splatter)  
Another 10 minutes and it is time to add remaining water, salt, sweetcorn.
after 5 minutes add these little wonderful samosas and reduce heat 
In the mean time heat some cooking oil in a little vessel to prepare Tadka  that  translatesas "tempering." It is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish. Hot fat has an amazing ability to extract and retain the essence, aroma and flavor of spices and herbs and then carry this essence with it when it is added to a dish. American cooks are familiar with tempering as a way of heating and cooling chocolate. No relation. )
once oil is hot about 2 minutes add cumin and let it starts spluttering and turn off heat add chilli powder and introduce(or pour on  )  to the kadhi in the kadhai or whatever vessel you used.
Serve  immediately with Boiled rice and enjoy the admiration