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Poha Chivda

INGREDIENTS

3 cups Poha or flattened rice
1 tsp mustard seeds
1 ea green chili, not jalapeno
4 ea curry leaves
2 Tbsp peanuts, chopped
1/4 tsp tumeric powder
1 pinch sugar
1 Tbsp oil
Salt, to taste

 

METHOD

1. In a pan or wok, heat the oil. Add the mustard seeds. As they splutter, add chillies, curry leaves, peanuts and tumeric powder.
2. Add this to the Poha. Roast the Poha by turning it over and coating it with the spices–this will take a few minutes. Add the sugar and salt and mix well.

 

Recipe provided by Keith A. Lord, The Wild Thyme Company, during the 2015 Art of Catering Food conference in Salt Lake City.

The Art of Catering Food is brought to you in part by:

Keith A. Lord

Keith A. Lord

Director of Culinary and Operations, The Wild Thyme Company, San Diego, CA

Keith A. Lord is the Director of Operations & Culinary at The Wild Thyme Company in San Diego, CA. He is a graduate of the prestigious New England Culinary Institute in Essex Vermont.  His twenty five year career has taken him from Roy’s Kahana Bar and Grill in Maui, Hawaii to working together with Chef Mark Franz of Farallon in San Francisco, at the Lark Creek Inn. From Pat Kuleto’s Buffalo Grill to 20th Century Fox reinventing the Studio’s food service program and Special Events.  At the posh Linq Restaurant|Lounge in Beverly Hills, Lord continued to expand his taste for “global cuisine”.  For the past decade, Keith was the Corporate Chef of Festivities Catering & Special Events, TK&A Custom Catering and The Picnic...