Corn Poha, Poha makes a convenient and nourishing breakfast option.
Recipe Link : http://www.tarladalal.com/Corn-Poha-3...

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Corn Poha

Poha makes a convenient and nourishing breakfast option. Replace potatoes with sweet corn to give your poha a new twist and top with a range of crunchy and colourful toppings.

Preparation Time: 10 minutes.
Cooking Time: 7 minutes.
Serves 3.

½ cup boiled sweet corn kernels (makai ke dane)
1½ cups thick beaten rice (poha)
1 tbsp oil
1 tsp mustard seeds (rai / sarson)
½ cup finely chopped onions
½ tsp turmeric powder (haldi)
2 tsp sugar
Salt to taste
1 tsp green chilli paste
2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
2 tbsp milk

For the topping
¼ cup finely chopped tomatoes
¼ cup finely chopped onions
¼ cup sev
Lemon wedge

1. Clean, wash and drain the beaten rice and keep aside.
2. Heat the oil in a broad non-stick pan and add the mustard seeds.
3. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
4. Add the sweet corn and sauté on a medium flame for 1 minute.
5. Add the beaten rice, mix well and cook on a medium flame for 1 more minute, stirring continuously.
6. Add the turmeric powder, sugar, salt, green chilli paste, lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes.
7. Add the milk and mix well.
Serve hot topped with tomatoes, onions, sev and a lemon wedge.