Kande poha is a perfect and ideal breakfast for a lazy weekend when you want to cook something quick. The Kande poha can also be serving with coconut chutney and the combination is extremely tasty. Having the right spices and ingredients in the kande pohe will get you started with one of the delicious Maharashtrian dish. Kande or the onions and poha are the main ingredients for preparing this dish. The onion has been used as an ingredient in various dishes for thousands of years by many cultures around the world. Onions have their own unique flavor from very strong to mildly sweet. They can be eaten raw, cooked, fried, dried or roasted. They are commonly used to flavor dips, salads, soups, spreads, stir-fry and other dishes. Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems. Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions are also natural anticlotting agents since they possess substances with fibrinolytic activity and can suppress platelet-clumping. The ant clotting effect of onions closely correlates with their sulfur content. Onions have a universal appeal. They are safely consumed by most people.