All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Heat the oil in a saute pan over medium heat. When the oil is hot, add in the mustard seeds and chiles. When the mustard seeds begin to pop, cover the pan and turn the heat off until the popping stops.
Turn the heat to medium again and add the peanuts to the pan, roasting them in the mustard seed oil for a minute. Then add in the cashews and turmeric powder, and roast them for another minute. Add the poha, sugar and salt to the pan, then turn the heat down to low. Stir together until everything is coated and mixed.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Eggplant and Manchego Filled Chile Relleno with Red Pepper-Balsamic Sauce
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review