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Showing posts with label lunch box recipe. Show all posts
Showing posts with label lunch box recipe. Show all posts

Sunday, August 21, 2016

Kamal Kakdi (Lotus Root) Biryani

Yes, it is yet another Lotus root recipe on my blog. Can't seem to get rid of my fascination with this exotic and yummy vegetable. So, I keep finding new ways to add it to the everyday menu. And this is just another everyday recipe with the delicious crunch of lotus root.

Biryani or one pot meals are a staple when I end up cooking just for myself. It is much more than plain coincidence when you find more than twenty finger-licking varieties ( including veg and non-veg ) of biryani on my blog. This is yet another addition to the list. I have kept it really light considering that it is something that one can serve as an regular meal (instead of dal-roti/chawal) or even pack some in the lunchbox. All it takes is some raita and a salad to make it a complete meal.

Read on for the recipe -

Preparation Time - 25 mins

Ingredients - 

  • 2 cups Basmati rice
  • 100 gm lotus root 
  • 1/3 cup shelled green peas
  • 1 large onion
  • 1 1/2 tsp GG paste
  • 1/2 tsp chili powder
  • 1/4 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric
  • 1/4 tsp garam masala
  • 1 large tomato (freshly pureed)
  • 1 tsp chopped mint leaves
  • 4 tsp chopped coriander leaves
  • 2 green chilis ( slit lengthwise )
  • a few strands of mace
  • 3-4 cloves
  • 1 inch cinnamon
  • 3 green cardamon
  • 5-6 peppercorns
  • 2 tsp poppy paste
  • 1 tsp ghee
  • 3 tsp oil
  • salt to taste

Preparation - Chop the onion into thin long slices.

Wash and soak the rice for 1-2 hours.

Cooking - Peel and slice the lotus root. Soak in warm water for 10 mins and rub them gently to dislodge any mud sticking to the pores. Once cleaned put them in fresh water till required.

Heat 2 1/2 tsp oil in a wok. Add the onions and fry till light brown.

Add the GG paste and fry till raw smell goes away. Add the tomato puree and fry till oil starts to separate out.

Add the poppy seeds paste along with turmeric, chili powder, coriander powder, cumin powder and garam masala. Fry for 1 minute.

Add the lotus root and green peas. Stir fry for 3-4 minutes.

Add the soaked rice along with the chopped mint, coriander leaves and green chili. Fry till the leaves wilt up a bit. 

Add 1 1/3 cups water. Add salt to taste. Finally drop in the whole spices, nutmeg powder and the remaining ghee.

Cook on a medium low flame for 1 whistle (approx 12-14 mins). Remove and keep aside for 15-20 mins. 

Open the lid and fluff the rice grains with a fork.

Serve hot with raita.

Saturday, July 30, 2016

Paneer Tawa Pulao ( Lunchbox special )

I love making various kinds of rice dishes for my kid. They are super easy to make and very much filling. Adding veggies, eggs, paneer, beans or even chicken boosts the overall nutritional profile of the dish. Plus there is the taste factor which is the ultimate clincher !

Tawa rice is a just another kind of pulao which is cooked on a shallow vessel which allows each grain/vegetable to get coated with the oil/ghee/butter and gives it a slightly burnt/smokey (depends on how long you prefer to cook) flavor .

This time I made Tawa pulao with some leftover paneer cubes and veggies. Used very less spices as per my kid's request so you will need to add more as per your taste. Read on for the recipe -

Preparation Time - 10 mins

Ingredients -

  • 1 1/2 cups cooked Jeera rice 
  • 100 gm paneer (cut into small cubes )
  • 1/3 cup green peas
  • 1/4 cup chopped carrots
  • 1/2 of an onion (chopped into small pieces)
  • 1/2 tsp finely chopped garlic
  • 1 inch long cinnamon
  • 2-3 cloves
  • 1 green cardamom
  • 1 bay leaf
  • 1 red chilli whole ( less spicy )
  • a pinch of garam masala
  • 1 tsp ghee
  • 1 tsp butter
  • salt to taste
  • cilantro for garnishing

Preparation - Put the paneer cubes into a bowl of warm water to which you have added sufficient salt. Let it soak for 5-6 mins.

Cooking - Heat the ghee in a skillet. Add the paneer cubes (drained on a kitchen towel) and fry on low heat to a golden brown. Remove and keep aside.

Add the whole spices and fry till fragrant. Now add the garlic and fry to a light brown. 

The onions go in next. They need to be fried till translucent .

Put in the veggies, sprinkle a bit of salt and turn up the flame a bit. Sprinkle water at regular intervals and let the veggie cook in the steam and brown up a bit at the same time.

The rice goes in at last along with the paneer cubes. Season with salt and garam masala. Turn up the flame as you toss the ingredients to distribute the flavour evenly. Garnish with chopped cilantro and remove from the flame.

Serve warm/hot with some kachumbar or even pickle.

Note - Have used a steel tiffinbox for the presentation to create an awareness about the need to ditch plastic. It is not only harmful for the environment but the chemicals leached when we put hot food in plastic containers are carcinogenic in nature. Let us join hands and make a pledge to reduce the use of plastic with this post !

Tuesday, July 19, 2016

Cauliflower-Moong Dal Stir Fry

The flavour combination of moong dal and coconut is quite popular in Odisha . There are quite a few vegetables like cabbage, jackfruit, green papaya and even leafy greens which are prepared with the addition of these two ingredients. It is usually consumed during the 'no onion no garlic' days when the menu is kept light and predominantly 'Sattvik'.

However last week, I tried cooking cauliflower with roasted moong dal and coconut as I had run out of vegetables and more importantly, the inclination to cook a hearty lunch. A tiny cauliflower and some grated coconut was all I could salvage from the fridge. So, I tried a stir fry that I usually do with cabbage. It turned out to be quite delicious and I packed the same for husband's lunchbox along with some rotis. He quite liked it since it was very light, just enough moist and yet tasty. Even my four year old put it as 'not spicy' and finished his portion. Hence adding this recipe to the 'Lunchbox collection' on my blog.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

  • 1 cup small cauliflower florets
  • 1/4 cup moong dal
  • 3 tsp freshly grated coconut
  • 1 tsp ginger juliennes
  • 1/5 tsp mustard seeds
  • 1 sprig curry leaves
  • 1/5 tsp turmeric
  • 1-2 dry red chilis 
  • salt to taste
  • 1 1/2 tsp oil

Preparation - Wash and dry the cauliflower florets.

Cooking - Heat the oil in a wok. Add broken red chili and mustard seeds.

Once they get spluttering, add the curry leaves and ginger juliennes. Fry for 30 seconds.

Now, add the cauliflower florets and sautee on a low to medium flame.

Dry roast the moong dal till fragrant. Wash and cook with 1 cup water is a pressure cooker for 1-2 whistles. The dal should be just cooked and not very mushy.

Add cooked dal to the cauliflower florets when it is about 90 percent done.

Cover and cook for another 2-3 mins or till the excess water evaporates. ( this is the point where you can decide whether to keep it a bit firm or make it mushy. I end up cooking it a bit more so that my kid does not crib about having to chew too much, )

Remove lid and add the grated coconut. Mix in and switch off the flame.

Serve it along with rotis.

Sunday, July 3, 2016

Tomato and Soya Masala Panini Sandwich ( And the Lunchbox Skirmish continues... )

Everyone loves sandwiches. You just need to find the 'One' that suits your palate. Till then it is like fighting your way ( and diminishing your bank balance in the process ) through endless tubes of red lipsticks before you zero in on that one elusive shade and can truly claim 'One woman One Red'. But jokes apart, your chances of finding the perfect lipstick are far better than bumping into Prince charming or a damsel in distress (quite a few guys still harbor that fantasy, don't they ?).

But the real reason why I love sandwiches is the fact that they are so neat and equally easy to prepare. I can have them for breakfast, lunch and dinner and sometimes to quell those stray hunger pangs that strike in-between meals. For each one, I just modify the stuffing keeping the meal requirements in mind. For example, I prefer to have egg slices and cheese when I make them for brekkie. Lunch time calls for something like grilled chicken and salad veggies. And so on. This 'Tomato and Soya Masala Panini Sandwich' is one of my mealtime staples, especially on the days when I avoid meat and dairy. 

Most kids (especially the older lot) would enjoy this sandwich in their lunchbox. One can also add some cheese spread or cheese slices or even hung curd to clinch the deal with them.

Read on for the recipe - 

Preparation Time - 30 mins

Ingredients -
  • 6 Bread slices
  • 1 large Tomato ( cut into slices )
  • 1 medium onion ( cut into slices )
  • any other vegetable of your choice 
  • 1 cup soya masala 
  • 3 tsp mayonniase
  • 3 tsp ketchup
  • dash of pepper
  • dash of salt
  • butter for greasing the plates of the sandwich maker
For the soya masala -

  • 1 cup soya chunks
  • 1 medium potato
  • 1/2 of a medium onion (finely chopped)
  • 1/2 tsp ginger garlic paste
  • 1/4 tsp chili powder
  • 2 pinch garam masala
  • salt to taste
  • 3 tsp oil
  • 1 tsp chopped cilantro

Preparation - Cook the soya chunks and potato in a pressure cooker for 1-2 whistles.

Allow steam to escape. Open lid, take out the soya chunks, squeeze them and rinse 2-3 times in clear water.

Squeeze out all the water from the soya chunks, put in a mixing bowl and mash to a coarse paste. Peel the potato, mash and add to the same mixing bowl.

Cooking - Heat 1 tsp oil in pan. Add the chopped onion and ginger garlic paste. Saute for a while till the raw smell goes off.

Add the soya and potato paste along with salt and chili powder. Mix everything together and cook for 4-5 mins.

Finally add the garam masala and chopped cilantro. Mix and remove from the flame. Let it come down to room temperature.

Assembly - Take a bread slice. Layer it with mayonnaise. Them put about 1/3rd of the soya masala on the bread.

Top it with tomato, onion and any other vegetable slices that you prefer. Sprinkle some salt and pepper, and close the sandwich with another bread slice.

Grease the plates with some butter.

Place the sandwiches and grill them to a light brown.

Serve with some tomato ketchup.

One can eat it right away or even pack for lunch/brunch.

Thursday, June 30, 2016

Carrot Rice ( A light and healthy Lunchbox favorite )

Some days back I had done a lunchbox collaboration with a few of my blogger friends where we had shared quite diverse and easy recipes that could fit in for breakfast, lunch or even the smaller breaks. Now it is almost 4 weeks since the schools have reopened and most of us would have exhausted the multiple permutations and combinations of those recipes. Even kiddo has started getting bored with some of the stuff that I put into his box. Hence, it is time to work out on a fresh set of recipes.

With rice dishes being his favorite, I almost always turn to some version of a pulao or fried rice by the end of every week (blame it on the weegarlickend blues that stay-at-home moms get). Recently I tried out this rather simple but very delicious 'Carrot rice' recipe for his box. Limiting the spice content for the monsoon season which adversely affects digestion and enriching it with loads of antioxidants ( read carrot and garlic), I have kept it filling as well as healthy. And if you have any doubts about the carbs in rice, kids really need those carbs given that they are quite prone to running around all day. 

Read on for the recipe -

Preparation Time - 10 mins

Ingredients -

  • 2 cups cooked rice
  • 1 cup grated carrot
  • 1 small onion ( finely chopped )
  • 3-4 garlic flakes ( finely chopped )
  • 2-3 cloves
  • 1/2 inch cinnamon
  • 1 green chili ( optional )
  • 1/2 tsp lemon juice
  • 1/2 tsp ghee
  • 1 tsp oil
  • pinch of turmeric
  • salt to taste
  • 2 tsp chopped cilantro for garnishing

Cooking - Heat 1 tsp oil in a non-stick pan. Add the cloves and cinnamon. Fry till fragrant.

Add the finely chopped onion and garlic. Throw in the whole green chili as we just want a little flavor and not the heat.

Once the onion is translucent, add the grated carrot and fry for 3-4 mins.

Add the cooked rice along with salt and a pinch of turmeric. Toss lightly for 3 mins.

Finally add chopped cilantro , ghee and lemon juice. Mix gently and remove from flame.

Let it cool down a bit before packing it into the lunchbox. Or have it right away if not in the mood to do any cooking.

For more lunchbox recipes check HERE .

Thursday, June 2, 2016

Cranberry and Mango Pilaf ( Back to school Collab )

Ahh. Finally the schools are re-opening after the much needed summer break. As much as it brings relief to the aggrieved mommies like me, planning for the tiffin/lunch box becomes a major headache. One has to ensure things like nutritional value, individual preferences and even variety to ensure that the neatly packed labor of one's love does not return home untouched or half-eaten.

With most of the schools having two recess breaks (usually from standard 1) these days, it is important to plan the boxes in such a way that it includes all the five nutrient groups, i.e., carbs, protein, dairy, fruit and veggies ! For example if one of the boxes contain a whole grain sandwich with a spicy chickpeas and vegetables filling, the other box can have a stuffed paratha or any kind of wrap with yogurt/hung curd and fruits. For a typical Indian variant, one can try a vegetable upma / idli and vegetable chutney for the first box and a simple rice dish with a fruity raita/paneer and vegetables curry for the second box. One can create many such permutations and combinations which not only add variety to the lunchbox menu but also make it possible to provide wholesome and balanced diet to the growing kids. And thankfully, quite a few schools, with the help of nutritional experts, have started sending out circulars as to what should be there in the kid's lunchbox. A different menu for each day to expose the kids to a variety of edibles. I find it to be a great initiative because when all the kids start to carry wholesome foodstuff in their boxes, the demand for junk food automatically dies down.

With my kid having a distinct preference for all things sweet and also a little bit tangy, I often make a sweet fruit pulao for his lunchbox. I complement it with a veggies fry which works quite well for him. But for kids who like yogurt/paneer, a simple Boondi raita or a semi dry Paneer curry can also be packed along with the pulao. For my kid, I prefer to use the small grained fragrant rice as it is easier for him to swallow. For that matter, do you know any kid who chews up properly ? Huh huh. But for grown ups, this recipe goes great with the long grained Basmati brown rice !

Read on for the recipe -
[ And do remember to scroll down to the bottom of this post to check the collaboration recipes with Saswati 's Delish Potpourri and Parinaaz's A Dollop of That ]

Preparation Tim - 15 mins

Ingredients - 

  • 1 cup rice ( I used fine grade jeera rice or Gobindo bhog )
  • 2-3 cloves
  • 2 inch cinnamon
  • 2 green cardamom
  • 1-2 star anise
  • 2 dry red chili ( very mild heat )
  • 1 1/2 tsp sugar
  • 2 tsp ghee 
  • salt to taste
  • a pinch of saffron ( soaked in 2 tsp milk )
  • a handful of dried cranberries
  • 2/3 cup ripe mango (chopped into small cubes)

Preparation - Wash and clean the rice. Drain the water. Add turmeric powder and mix evenly. Let it air dry for 1-2 hours.

Cooking - Heat the ghee in a cooker. Add all the whole spices and stir fry till fragrant.

Add the rice and fry for 2-3 mins till all the grains are coated with ghee. Finally add 2 cups water, sugar, salt, chopped cranberries and the soaked saffron strands.

Close lid and cook for 1-2 whistles ( about 12-14 mins ). Allow steam to escape before removing the lid.

Stir in the mangoes and let it stand covered for 5 mins for the flavor to get imbibed.

Pack into the lunchbox along with a raita or a semi dry curry of your kid's choice.

For more such delicious recipes, check out these blogs !!

Check out Saswati' blog 'Delish Potpourri' for a yummy Peanut Butter Chocolate Trial mix Granola Bars. recipe

Image courtesy : Delishpotpourri.com

and Parinaaz's blog ' A Dollop of That ' for some lip-smacking Ragi Banana Pancakes  .

That certainly takes care of the Kiddo's snack box. What say !!

Wednesday, August 27, 2014

Gajar Alu Suva Bhaji

A simple stir fry with carrots, potatoes and suva greens, this one is loaded with nutrients and quite easy to prepare too!! The sweetness of the carrots and potatoes go beautifully with the sweet smelling herb. I have used the herb to flavour this stir-fry rather than as a core ingredient.

This recipe goes well with rotis and parathas. It is a good option for a 'lunch box/dabba' wala subzi as it is dry and can be made in a jiffy. Leave out the potato if you find it too starchy or if suffering from high blood sugar.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

  • 2 small carrots
  • 1 medium potato
  • 3-4 tbsp suva/dill leaves
  • 1 small onion
  • 1-2 dry red chilis
  • 2 pinch cumin seeds
  • 1/4 tsp red chili powder
  • 2 pinch coriander powder
  • a pinch of cumn powder
  • a pinch of turmeric
  • 2 tsp oil
  • salt to taste

Preparation - Wash and cook the potato and carrots for 1-2 whistles. Remove and keep aside till steam escapes. Remove their outer skin/peel. Cut into cubes.

Chop the onion into small pieces.

Cooking - Heat oil in a wok . Add  broken red chili and cumin seeds. Allow the seeds to splutter.

Add chopped onion and fry till translucent. Add all the powdered masalas along with the suva leaves and fry for 1-2 mins.

Add the boiled carrot and potato. Toss everything together. Remove from the flame.

Serve hot/warm with rotis/paratha.

Saturday, April 19, 2014

Gobi and Chenna Paratha

When the kids start school, one invariably runs out of options for the tiffin/lunchbox sooner or later. With time being a constraint and junk not a healthy option, a variety of parathas/upmas and sandwiches are the best alternatives available to working mothers. This is one such 'Paratha' that is filled with the goodness of cauliflower and chenna(panner). Best part is that it takes very less time to make and can also be made in the microwave (Just brush on some oil on the rolled out paratha and place it in the microwave for 2 mins) .

Read on for the easy recipe-

Preparation Time - 15-20 mins

Ingredients -

  • Whole wheat flour ( 1 1/2 cups)
  • chenna ( 1/3 cup )
  • cauliflower florets (1/2 cup)
  • onion ( 1 small, chopped )
  • coriander leaves ( 1 tbs, chopped )
  • cumin powder ( 1/5 tsp )
  • red chilli powder ( 1/5 tsp )
  • salt to taste
  • oil/ghee ( 2 tsp )
  • warm ghee ( 1/2 tsp ).

Preparation - Boil water in a saucepan. Add salt and a little turmeric. Add cauliflower florets and boil for 3-4 mins. Drain and transfer to a bowl containing cold water. Allow to stand for 2 -3 mins. Darin excess water. Buzz in a hand blender/food processor for 1 minute along with the chenna to get a coarse mix.

Take the flour in a plate. Rub in the warm ghee.

Add the chopped onion, chenna, cauliflower paste, cumin powder, red chilli powder, coriander and salt. Mix well. Add water little by little to get a stiff dough as the chenna and cauliflower also have quite a bit of moisture. Cover with moist cloth and keep aside for 15 mins.

Make 4-5 balls out of the dough. Roll out the balls into parathas/circles.

Cooking- Heat a non-stick tawa. Put one paratha, add little ghee/oil and cook for 1-2 minutes. Flip and add some more oil/ghee. Cook till done.

Repeat for the other parathas as well.

Note - Skip the chenna or replace with some grated silken tofu for a vegan version.

Thursday, June 30, 2011

Spicy Coconut Rice

Cooking Time Required: 10 mins
Cost of Preparation: 20-25 rupees

Ingredients: Cooked Rice (1 1/2 cup), channa dal ( 2 tbs ), fresh coconut pieces ( 1/3 cup ), green chilli ( 1-2 nos ), jeera/cumin powder (2 pinch), coriander powder ( 2 pinch), red chilli powder ( 2 pinch ), pancha phutana ( 1/5 tso), curry leaves ( 1 sprig), salt, oil ( 1 tsp ).

Preparation: Grind the coconut into a fine powder without adding any water and keep

Cooking: Heat 1 tsp of oil in a pan. Add the green chillis, pancha phutana, curry
leaves and saute for 30 secs. Add the channa dal and stir fry for 1-2 mins till it
starts turning reddish/brown.

Add the cooked rice and coconut and sprinkle salt, chilli powder, jeera powder &
coriander powder. Stir fry for 3-4 mins on a low flame.

Eat it hot or pack in a lunch box.

Note: This is one quick and easy to make breakfast/lunch box recipe. Usually i make it a bit more spicy if i have to pack it for lunch.

Monday, May 9, 2011

Soya Biryani

Cooking Time Required: 12-15 mins
Cost of Preparation: 20-25 rupees

Ingredients: Basmati Rice (1 cup), onion ( 1 small ), nutrela soya granules ( 1/3 cup ), tomato puree ( 1 tbs ), dry red chilli ( 2 nos ), biryani masala ( 1/3 tsp), cumin powder ( 1/5 tsp), coriander powder ( 1/5 tsp), salt, oil ( 1 tsp ).

Preparation: Cut the onion into small pieces and keep aside.

Cooking: Cook the rice with salt and 2 cups water in a pressure cooker for 1 whistle. One can also cook rice in a open vessel if one is not pressed for time.

Keep aside and allow to cool down completely.

At the same time boil the soya granules with a little bit of salt for 5 mins. Drain and allow to cool down. Squeeze out any remaining water.

Heat 1 tsp oil in a pan. Add the red chilli and onion and saute till it turns brown along the edges. Add the boiled soya and fry for 2 mins.

Add tomato puree, biryani masala, cumin powder and coriander powder. Stir fry for 2-3 mins.

Spread the cooked rice over the fried soya granules and sprinkle salt . Mix carefully without breaking the rice grains. Remove from fire after 2 mins.

Note: This is one quick and easy to make lunch box recipe. Goes well with any raita, especially the fruity ( pineapple/apple) ones.

Thursday, March 24, 2011

Capsicum Rice

Cooking Time Required: 15-20 mins
Cost of Preparation: 20-25 rupees

Ingredients: Rice (1 cup), capsicum ( 1 no), onion ( 1 no ), soya sauce ( 1 tsp ),
tomato sauce ( 1 tsp ), chilli flakes ( 1/2 tsp ), ajinomoto (1 pinch), salt, olive oil ( 1 tsp ).

Preparation: Cut the capsicum and onion into small pieces and keep aside.

Cooking: Cook the rice with salt and 2 cups water in a pressure cooker for 1 whistle.

One can also cook rice in a open vessel if one is not pressed for time.

Keep aside and allow to cool down completely.

Heat 1 tsp olive oil in a pan. Add the onion and saute till translucent. Add the
capsicum and fry for 1-2 mins.

Add ajinomoto, soya sauce and tomato sauce. Stir fry for 1 min.

Spread the cooked rice over the onion and capsicum and sprinkle salt and chilli flakes.

Do not stir. Cover with a lid. Switch off the flame after 30 secs.

Note: This is one quick and easy to make lunch box recipe. It tastes good even if it is not so hot.

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