1 tsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/8 tsp fennel seeds
Dried curry leaves
1 green chilly chopped finely
1 cup Poha
1/8 tsp turmeric powder
Pinch citric acid
1/8 tsp sugar ( optional)
Salt to taste
Dried coriander leaves
Add the mustard and cumin seeds. Let them pop.
Add curry leaves and green chillies.
Add roasted peanuts, Saute.
Add the Poha , roast for a few minutes, adding salt, fennel seeds, turmeric powder, citric acid and sugar if you desire.
Mix well and cool.
Store in a jar.
This shall stay good for a week on your kitchen shelf, but longer in the refrigerator.
BM # 52 Week 4 Day 1
There are a number of Instant foods available in the market. I am not a very big fan of these but do stock a few in case of emergency. While cooking these instant foods I had always wanted to make my own Instant versions, so as soon as Valli announced this theme, I opted for it.
For Day 1 I have a instant Poha.
Poha is beaten rice and does not require much cooking. Our Gujrati friends carry these while traveling and empty these into a bowl, add boiling water and cover, let stand for a few minutes and Voila breakfast is ready!
So much so for the travel pack but you could steam the pohas at home while using this instant version. They taste absolutely fresh and delicious.
My friends do not dry the curry leaves or coriander leaves, but ever since I have learnt to dry these in the MW, I use the dried version, making sure the shelf life increases.
I packed these in a jar . The idea behind it is to tell you that while you are on travel, you just need to add hot boiling water, close the lid and wait for say 5-8 minutes and the Poha swells up and the breakfast is ready to eat from the jar itself !
I know it is difficult to carry jars while traveling, so one can make individual packs and then pack like those cup noodles! I leave the packing and storing options for you!
Just to pep up the poha, you could add chopped onions and Sev .
Here are the step by step pics to help you understand….
- Fun with Sandwiches
- Ready to eat Sambar