Tomato n Garlic Noodles

Cooking time required: 10-15 mins
Cost of preparation: 15-20 rupees

Ingredients: Maggie Noodles ( 1 packet, Masala/Tomato flavour ), ripe tomatoes ( 2 nos, large ), red chilli powder (1/2 tsp), garlic flakes ( 7-8 nos), onion powder (optional, 1/6 tsp), pepper powder ( 1/5 tsp), oil ( 2 tsp), butter ( 1 tsp ), salt to taste.

Preparation: Cut the tomatoes into small pieces.

Cooking: Heat the oil in a saucepan or any deep vessel.

Add the tomato pieces and sprinkle some salt. Stir fry till it softens. Crush the tomato pieces in the saucepan itself.

Add 3 1/2 cup water. Add the red chilli powder, pepper powder, onion powder and crushed garlic flakes . Bring to a boil.

Add the broken maggie noodles and the seasoning. Boil for 5 mins and add more salt if required.

Pour into soup bowls ( makes 3 ). Sprinkle a little pepper powder and add a little
butter on top.

Comforting soup is ready.

Note: One can add also finely cut onion pieces instead of onion powder. Add it before the tomato pieces and fry till translucent.

Pudina Rice with Soya Granules

Cooking Time Required: 10-15 mins
Cost of Preparation: 12-15 rupees

Ingredients: Rice (1 cup), Nutrela soya granules ( 1/3 cup ), onion ( 1/2 , small ), green
chilli ( 1 no ), cut mint leaves ( 2 tbs ), cut coriander leaves ( 1 tbs ), cumin seeds ( 1/6 tsp), fennel seeds ( 1/6 tsp), mustard seeds ( a pinch ), salt, oil ( 1 tsp ).

Preparation: Grind the onion along with the green chilli, coriander leaves and mint
leaves and keep aside for 15-20 mins( this will neutralize the raw onion smell).

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 cumin, fennel & mustard seeds and allow it to splutter.

Add the boiled soya and fry for 2-3 mins.

Add the paste and stir for 30-40 secs. Add the cooked rice. Sprinkle salt and stir for 3-4 mins. Add a few mint leaves and remove from fire.

Serve with curd and fried chicken/stir fried veggies.

Note: The low spice content & presence of mint ( pudina) makes it an ideal lunch-box
option during the hot indian summers.

Adraki Aloo

Cooking Time Required: 10-15 mins
Cost of preparation: 15-20 rupees

Ingredients: Boiled & peeled potato ( 1 no., large ), yogurt ( 4-5 tbs ), ginger ( 1
inch long ), cumin ( 1/2 tsp ), green chilli ( 2 nos ), salt, oil ( 3 tsp ).

Cooking: Cut the potato into medium sized cubes. Heat 1 tsp oil in a wok. Add the
potatoes and stir fry for 3-4 mins. Remove and keep aside.

Add the remaining oil into the wok. Add the cumin seeds and the crushed ginger & green chillis. Fry for 1 minute. Add 1/4 cup water to cool down the wok temperature.

Beat the yogurt with 1/2 tsp corn flour and 2-3 tsp water. Add to the wok along with
salt. Bring to a boil while stirring continuously. Add the stir fried potatoes.

Boil for 7-8 mins or till most of the water evaporates and the yogurt forms a thick
layer around the potatoes.

Serve with puris.

Note: This is a no onion-garlic recipe which can be served on fasting days. Tastes best with lightly sour yogurt .

Quickie pudding

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

Ingredients: Eggs ( 2 nos ), fruit bread ( 4 slices ), milk ( 3/4 th cup ), sugar ( 3tsp ), vanilla essence ( 4-5 drops ), raisins ( 1/4 th cup ), cashews ( 1/4 th cup ), salt ( a pinch ), ghee ( 1/3 tsp ), sweetened cornflakes/wheatflakes ( 1/2 cup ).

Preparation: Cut and remove the sides of the fruit bread. Break into small pieces and soak in a mixing bowl with warm milk for about 15 minutes.

Whisk the two eggs and add to the mixing bowl along with the sugar, raisins, cashews and vanilla essence. Beat well.

Cooking: Grease the sides of steel bowl ( one with a lid that fits tightly ). Pour in the mixture. Close with the lid.

Add 2 cups of water to a pressure cooker. Transfer the bowl into the pressure cooker and close the pressure cooker lid. Put on the stove and allow for 3-4 whistles ( 12-15 mins).

Remove from the stove and allow steam to escape. Open the pressure cooker and remove the bowl. Cut the pudding into small pieces and sprinkle the crushed cornflakes over it.
Relish it hot.

Peas pulao ( One of the Lunchbox Favorites )

Peas pulao along is a quick and easy to prepare recipe which can be easily carried to school/office in the lunchbox. Most kids love green peas and the visual appeal of this dish makes it a hit with them.

Recipe -

Cooking Time Required: 20 mins ( plus some standby time )

Ingredients -

• 1 cup Basmati Rice
• 1 cup green peas
• 1 tsp cumin seeds
• 3-4 nos cloves
• 1 inch cinnamon
• 1 1/2 tsp ghee
• salt to taste
• chopped cilantro for garnishing (optional)

Preparation: Wash and soak the rice for 30 mins.

Cooking: Add the rice to a pressure cooker and add one and half cups of water ( or as specified on the packet ) along with 1/2 tsp ghee and salt to taste. Close the lid and put it on a stove. Wait for 1-2 whistles or till the rice is cooked. Remove from the flame, let the steam escape before opening lid and then fluff it with a fork. Keep aside to cool.

Heat a pan. Add the cumin, cloves and cinnamon. Dry roast till fagrant. Add the remaining ghee , followed by the green peas and a pinch of salt. Stir for 2-3 mins and then add the cooked rice. Toss gently to mix. Garnish with chopped cilantro just before removing from the flame.

Serve with dal fry or any other gravy of choice.

Dahi Aloo (Potato and curd raita)

Cooking Time Required: 10 mins
Cost of preparation: 10-15 rupees

Ingredients: Curd ( 1/2 cup), Potato (1 large), green chilli (1 nos), onion ( 1 small), coriander-mustard seeds (1/4 tsp), chilli-cumin powder (1/4 tsp) oil ( 1 tsp), salt to taste.

Cooking: Boil the potato and keep aside to cool. Cut the onion and chilli into small pieces.

Pour the curd into a mixing bowl, add salt and chilli-cumin powder. Mix well.

Peel the potatao, cut into small cubes and add to the mixing bowl along with the onion and green chilli.

Heat a pan. Put one teaspoon oil, add the coriander and mustard seeds. When the seeds start spluttering, pour into the mixing bowl. Serve with rice or roti.


Tips: Cool the potato before adding the curd. Otherwise the heat will turn the curd into paneer (cheese).