Comments on: Poee: Mildly Spiced Goan Bread

By: zainab

zainab — Wed, 05 Aug 2009 20:54:48 +0000

Hi,
first time here ,glad that I found your blog.
Love all your baking recipes.

By: Miri

Miri — Wed, 19 Nov 2008 08:48:36 +0000

Isn’t it just such a delicious bread – I have eaten it a lot on my trips to Goa so was very happy to find it in Flavours of India with a good recipe to back it up. Thanks for stopping by my blog

By: soma

soma — Sat, 15 Nov 2008 22:04:31 +0000

Harini: LOL… I am almost repeating after u:-)

Jude: The original bread as it is sold & also the recipe did not have any spices in it. I like the the flavors of Carom/ajwain so I added it. I have been reading that they are stronger versions to Thyme… but I cannot verify. If u want, add any kind of flavor u prefer.

By: Jude

Jude — Sat, 15 Nov 2008 20:33:21 +0000

I have nigella but not carom… I wonder what I can substitute for it

By: sunshinemom

sunshinemom — Sat, 15 Nov 2008 06:33:27 +0000

The name is cute, but I am wondering how it is pronounced! Po – ee:) That reminds me of Swameeeeeeee!! On a ahem….serious note, hey – the ajwain must have given such a nice flavor!!

By: soma

soma — Sat, 15 Nov 2008 02:23:33 +0000

Aparna: Thanks for the info. The actual recipe did not have any garnish. It was my idea:-) With some flavor I do not need anything to eat it with.

By: Aparna

Aparna — Sat, 15 Nov 2008 01:14:22 +0000

This looks quite like the real thing. This is sold fresh and warm every morning and evening by local “poder” on his bicycle. It is called Poee, but is plain, without any decoration/ garnish.

By: soma

soma — Sat, 15 Nov 2008 00:35:03 +0000

Mohana: Try it out. They smell great.

Priya: I have never used pastry flour. This tasted good with butter.. I think I have to omit the ajwain for the jam to work.

Priya: I am a novice baker too, & this was the easiet to do. Very uncomplicated.

Cham: I thought i was a pathetic baker.. till I started picking the easiest recipes:-D

Divya: This is the first time I heard of them or seen them ( in my kitchen LOL)

Shibani: I love ajwain in breads and Kalonji always:)

Rache: Are they called “POEE” in Goa? When I looked up there was some confusion to the name.

Anu: I think the pre baked shape looked more like a butterfly.. something went wrong in the metamorphosis during baking:-D

Susan : They will be called “AJWAIN” seeds in Indian Groceries.

Purva: Thanks !

Farida: I need to try out your Tanderi ( Tandoori Roti in India). I loved the bread we used to have in one Turkish restaurant. They would have Nigella & Sesame.

By: YeastSpotting November 14, 2008 | Wild Yeast

YeastSpotting November 14, 2008 | Wild Yeast — Fri, 14 Nov 2008 08:03:23 +0000

[...] Poee: Midly Spiced Goan Bread ~ eCurry [...]

By: farida

farida — Thu, 13 Nov 2008 20:45:27 +0000

I love bread and baking breads! Yours look so good. Sounds easy to make too. Thanks for the recipe!