Welcome to The Inner Peace Zone

Welcome to The Inner Peace Zone. The Inner Peace Zone is my diary of my poetry and other self-expressions. All the pictures on the blog are self-photography unless where stated otherwise. Any resemblance to any picture on the web is pure coincidence. I hope you enjoy reading The Inner Peace Zone. Love & Peace, Rosy Kaur

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They say I am just a leaf But I tell you, it is my belief... That I am The Love Child of my Universe You see, Sun - my father, never ...

Missa Parontha

Missa Parontha is a delicious Punjabi breakfast dish.  In summer, it can be eaten with mango pickle, and with lassi (a drink made by diluting plain yogurt).  In winter, it can be eaten with freshly home-churned butter, and herbal tea.  There are many variations of Missa Parontha.  The idea is to use as much as possible herbs and greens to make a roti which is delicious and also nourishing.  This morning, I used onion and Methi (Fenugreek) leaves to create this parontha.

1/2 cup chapatti or roti flour
1 cup maize flour
1 cup chopped Methi leaves
2 small onions chopped
1 tsp Ajwain or (Carum Seeds)
1 inch of fresh ginger
4 small green chillies
2 tsp ghee or cooking oil
1 tsp salt
water to make the dough
Oil for shallow shallow frying

1.  Chop together in the chopper, Methi leaves, onion, ginger, green chillies.
2.  Mix the both flours with salt, ghee, ajwain and then add the chopped ingredients to the flour.
3.  Now make a dough, not too soft, just pliable enough to roll out rotis.
4.  Make small balls and roll out the rotis and cook on a tawa or Indian griddle or non-stick pan.
5.  Turn the side and apply half a tsp of ghee/oil of your choice on each side, and cook the rotis in a similar way like you would cook pancakes. 
6.  Serve hot with pickle Lassi, or simple home-made plain Yogurt (Dahi).  Here I served them with home-made plain yogurt.

1.  If Methi leaves are not availabe, you can chop Indian Spinach/Cholai/Coriander Leaves.  The idea is to eat nuticious and healing herbs.  My son does not like Mooli (Radish), so I secretly chop half a radish in, and he never knows that I have added it (I hope he does not read this here :)...).  When Tulsi (Basil) begins to grow in my garden, I would definitely throw a few leaves into the chopper. 
2.  You can leave out the onion if you do not like. 
3.  You may even add a few seeds of Jeera (Cumin Seeds) for taste and for its healing properties.
4.  Since, this is shallow fried, I cook it once a week, usually at the weekend.  It then becomes our special home-made breakfast.  But if you are counting your calories, you may leave out the ghee/oil and just cook it on medium heat, and once cooked just apply a teaspoon of butter on it.  You can then chose to eat with low-fat yogurt/lassi etc.

Well...guys, give it a try and enjoy your Missa Parontha - weekend special breakfast.

Mail me or comment here, if you need any further clarification, or if you simply wish to share some of your own cooking tips with me.  Love & Peace, ~Rosy Kaur
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