Poha Upma

Finally scintillating Sun did start to beam through Finland! It’s indeed a great treat to eyes to see the sparking beauty with the fall of  Sun rays on snow. Every year our department organizes winter sports day, kicks all physicist out of the “experimental caves” to the icy lake covered with untouched snow.

Wish I could transform myself as a little puppy and get coated with snow, exactly the same way as cutlets get coated with bread crumbs. Love watching the dogs muddling their way through snow, to find a hidden treasure or enjoying their own way of sledging or skiing. If you are dog lover, you will love this video, http://www.youtube.com/watch?v=kdJcYTh1rP0

                                                     Basic ingredients for Poha Upma
Last two consecutive years our group has won first prize in snow carving and kick sledging. Kick sledge was great fun, when my supervisor kicked all the way through ice and me happily sitting on the sledge…ha ha revenge time! Another famous sport was ice fishing. Any person who gets one fish be it  in milligrams or grams was announced as the winner.
                                                     Soaked poha and chopped vegetables
This year the competition was only for skiing, am a very bad skier, by the time I walk few meters minimum fall of 10 times can be expected. Hence we decided not to participate but ended up having our own-group game, sledging. We sledged on the slops with few bumps to check who can fly higher.
                                                       Ginger and chilies stir-fried
                                                                 Potato getting cooked


                                                     Time to stir-fry poha till warm

It was the same coldness but the feel of warm rays and elevated energy levels brought all the difference. Soon after we got tired, warm pulla’s were served, typical Finnish buns, which can be quite filling. Back home hurting back and sour patches, preference easy cooking and light dinner.

                                                     Ready to eat!

Poha is dehusked rice which is flattened into flat dry flakes. Poha’s are used in many snacks in India; simple sweets can also be made with it. I had modified original recipe by adding some potatoes in upma and serves it with some crunchy omapodi, a snack in India. One bowl of ginger blend coriander poha upma perfect for a cozy evening.


200 grams poha
1 medium size onion
1 medium or large size potato (according to your wish)
1 inch fresh ginger
1 or 2 green chilies (according to your taste)
2 tsp fresh lemon juice
1 tbsp chopped fresh coriander
1 tbsp spoon  sunflower oil or any cooking oil
1/2 to 3/4 tsp of salt
Wash poha in water and soak them in cold water for about 6 minutes. Then drain the water. Let it rest till we fry rest of the ingredients.
Warm 1 table spoon of oil in a pan; add finely chopped ginger and green chilies saute for 1 minute. Add finely chopped onions and fry till they turn transparent and soft. Now add chopped potato (into small cubes) to the frying mixture and add 1/2 tea spoon of salt. Cover the pan with lid for about  4 to 5 minutes. Stir and check after every minute till potatoes are cooked. Now add the soaked poha after squeezing out the excess water, if there is any water left. Stir fry the poha carefully so that you don’t break the soft poha flakes till they are hot or warm. Check for salt, if required add more. Take the pan from heat and add 2 tea spoon of lemon juice and 1 table spoon of chopped coriander leaves and mix well. Garnish with omapodi. This will bring crunchy effect and it is not mandatory. Serves two people.


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