1 small potato boiled , peeled and cut into ½ ” pieces
1 small green chilli
2 Tbsp chopped onions
a few curry leaves hand-torn into bite size pieces.
11/2 tsp dry shredded coconut
1 tsp mustard seeds
1 tsp sugar
¼ tsp Turmeric powder
1 tsp – lemon juice
Salt to taste
1 Tbsp oil.
Method :
Pass the poha through a sieve to eliminate the crumbs and powder.
Wet the poha in the sieve and let it sit for 5 -10 minutes. Wet the poha and then start getting the other ingredients together to save on time.
If you do not have a boiled potato at hand, cut a potato into desired size pieces and add 2 Tbsp water to it so that the potato pieces do not stick together upon cooking. Microwave it for approx 3 minutes. The potatoes will be almost done and can be cooked fairly quickly with the poha. Discard the remaining water.
Heat oil in a pan. When the oil is medium-hot, add mustard seeds. When they start spluttering, add curry leaves, onion and chilli. Fry the onions for 2 minutes. Cover the pan so that the onions cook in their own moisture.
Add potatoes and stir. Once the potatoes start to brown, add poha, turmeric, salt, sugar and grated coconut and stir to mix evenly. If you find that poha is a bit dry, sprinkle a few drops of water.
Cover the pan for 2 minutes to steam the poha.
Add lemon juice.
Serving options:
Sprinkle besan sev / bhujia and /or finely chopped onions with lemon juice .
Chai is a wonderful accompaniment to a plate of poha.
In my family it is a favourite option for weekend breakfast.
1tsp – garlic paste ( optional, if you like the aroma of methi to dominate , skip garlic)
½ tsp –ginger paste
¼ tsp – red chilli powder (or to taste)
½ tsp – turmeric powder
1 tsp – amchur (mango) powder
½ tsp – garam masala
¼- ½ tsp – kasuri methi or mint powder
Salt to taste
Oil to grease the pan
Method :
Mix the yogurt and all the listed spices in a bowl. Add paneer and the vegetables. Yogurt should just about coat the veggies.
Marinate for a couple of hours.
Grease the grill pan and heat it to hot.
Using a spatula, transfer the vegetables to the pan gently. If there is liquid at the bottom of the pan, reserve it for later.
Let the vegetables grill for 3-4 minutes. The yogurt will start to separate while cooking. Turn the veggies to ensure that they cooked evenly on both the sides. Press gently on the paneer and the bell pepper to ensure that they are cooked all the way through. This will also make grill marks.
Reduce the heat to medium.
The vegetables should be done in 12-15 minutes.
If you find that the grilled stuff is getting too dry too quickly, add a portion of the remaining liquid.
This also makes a delicious wrap filling with naan or pita bread. Serve with Tzatziki.
Tip :
After cutting the paneer, rinse paneer with cold water a couple of times. Cover it with water and microwave it for 2-3 minutes. Drain the water and rise with cold water. This removes some excess fat from the paneer and reduces the strong milky odour that packaged paneer sometimes carry.
Enjoy!!!
This is my entry for Jugalbandi's Yellow for Bri theme. More details are available below:
This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.
Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.
She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.
The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.
CLICK is a monthly theme-based photography contest hosted by Jugalbandi. This month’s theme is: YELLOW for Bri
Yellow is the colour of hope. Through the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.
The entries can be viewed HERE. The deadline for entries is June 30, 2008. The fundraiser will extend until July 15, 2008.
The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.
Thanks for visiting my blog. I live in the beautiful city of Victoria BC, Canada. I am an IT professional with a full time job and a buoyant 10 yr old son.
I learnt to cook more out of necessity than interest, around the time I got married. Till that point, my culinary skills were limited to boiling Maggi noodles and making orange juice from a mix.
My interest in cooking was piqued significantly when I shifted to Victoria. Being a vegetarian presented challenge as far as dining out was concerned. With the options limited to what they were, the challenge was compounded by limited availability of the Indian vegetables. Between Superstore and Fairway, I was covered for lauki and karela ..
If I were to describe my cooking it would be :
A little bit indian ..
a little bit fusion….
a little bit technology driven (involves use of microwave)..
a little bit less oily..
All in all, works for my family…