Super Easy Methi Parantha/Roti for Any Time

Let me start by saying I am SUPER TIRED! May be because it was getting back to work after a week long break.  While I was excited to get back to my work, I missed waking up post 8.00 am ( I was already done with breakfast and down 1 coffee by then), I missed being in my pajamas entire day, and I missed just doing nothing.

Healthy Breakfast #2- Poha

Long time no see... I know one of the standard lines for most of my posts.  Although I have been cooking a lot and Baking too , Yes I baked!!, I just didn't get around to blogging.  Summer is unofficially here and I have different plans for my spring and summer this year.  I am trying to be be away  from a computer or a TV.  I am going to spend more time on  my patio listening to chirping sounds of birds, watch hummingbirds, and listen to other sounds of nature.  So I guess I will be very irregular with my blog posts.  But I am sure that it is OK!!!

In Today's blogpost, I am going to share the 5 min breakfast recipe for Poha. It literally took less than 5 mins and is super healthy.  You need -

1. Black Mustard Seeds
2. Chopped onion (1/2 small or 1/4 if medium)
3. Any peanuts that you have on hand - salted or unsalted
4. Beaten Rice or Flattened Rice http://en.wikipedia.org/wiki/Flattened_rice - gently washed  (1 to 1.5 cups)
5. Salt, Red Chili Powder, and Turmeric - All to taste
6. Chopped Coriander for garnishing
6. 2 tablespoons of olive oil

In a skillet, heat olive oil on high heat.  When the oil gets hot, reduce flame and add black mustard seeds.  Heated oil is the key to get the mustard seeds pop, else you will have to redo it.  Add chopped onions.  Saute for 30 sec to a minute.  Add peanuts.  Give it another 30 seconds on flame.  Add Salt, red chili powder, and Turmeric.  After about 20 seconds, add the gently washed flattened rice to the skillet.  Leave it on heat for 2 mins, stirring occasionally.  Serve Garnished with Coriander leaves.

:Imported from my old blog: Making Capsicum/bell pepper pots

This recipe require either a grill or an OTG or in case you are not so concerned with oil then you may fry them

You will need 3 - 5 small size capsicum/ bell peppers green in color.
If you find big ones like the ones available here in california then you may want to ciut them into half- just like I did.. see image.

Was the capsicum and
if you are using small sized then you may want to cut the head and keep it attached a little
if you are using large capsicum then you may want to cut them into half

Take out the seeds and clean the interiors


Take 3 medium sized boiled potatoes.
Remove the peel and add

1. Salt to taste
2. Red chilly powder - .5 tea spoon
3. Amchoor - about .5 tea spoon
4. Garam Masala - a little
5. Chopped coriander
6. Chopped green chillies
7. a little ajwain seeds
8. a little corriander and cumin powder - total about .5 tbs

Mix well and mash them.
This potato mixture is also used for making AALOO/potato parantha. For the peppers - just cook this mix a little on a low flame. Say for about 5 mins.

Now take the bell peppers - line their interior and exterior with a little butter. This will help in a good grill.
Add the stuffed potato content into the peppers.

Now heat the grill to 300 degrees. Place the peppers into a baking dish and place in the middle rack. I recently discovered that you can add half a cup of water to your baking dish and then place capsicums. The steam helps cook the capsicum better. Let them grill slowly till you see a brown crust on the edges of the peppers. The slower the grilling the better the taste.

Incase you dont have a grill, you may take a oil in the pan and fry these peppers. You will have to do it very carefully sio that the content doesnt come out the pepper. Again do it on a slow flame. Once the pepper is slightly golden brown, you may remove it, place it on a paper towel and serve it hot.

Hope you enjoy this
:)