Eat in LunchBox

Sprouted moong crunch

Serves100g sprouted green lentils (moong). Sprinkle a little water to soften them. Add salt, remove from the flame and add 1 boiled potato, chopped, a Carry a taste of home in your lunchbox with these easy recipes sprinkling of coriander leaves and chopped green chilli, a squeeze of lime, roasted peanuts and 1/4 green mango and tomato, chopped finely. Mix in a little sweet chutney. Serve with a little sev and crushed puris.

Veggie khichdi

 Soak 100g rice and 50g split green lentils (moong) for 30 minutes. Meanwhile stir fry 100g mixed, chopped veggies along with a dash of turmeric, coriander, cumin andgaram masala. Add a small grated tomato and keep stirring till dry. Fry 2 onions, add 1/2 tsp ginger-garlic paste, add the rice and lentils and fry for approximately 2 minutes. Add the veggies and mix well. Pour in double the quantity of water as the dal-rice mixture combined, add salt to taste and 1 tbsp ghee. Once the water starts boiling, keep simmering till cooked.

Cauliflower parathas

200g cauliflower. Sprinkle a little coriander powder, cumin powder, red chilli powder, garam masala and salt. Let it cool. Make chapatis with a dough made of 100g atta, a little water and a splash of oil. Stuff the cauliflower mixture on one chapati, spread evenly and place another chapati on top, sealing the edges tightly. Roast on a tawa with a little oil. Serve with boondi raita.

Spicy potato cakes with chilli and coriander

Ingredients:

potatoes 400g, peeled and cut into chunks egg yolk 1 coriander a handful, chopped spring onions 5, slicedsalt and pepper to taste lemon 1, zested Cheddar cheese 75g, grated red chilli 1, seeded and choppedbreadcrumbs 75gvegetable oil for shallow frying

Method:

Cook the potatoes in salted boiling water until tender. Drain and leave to dry for 5 minutes. Mash the potatoes and add the egg yolk, coriander, spring onions, some salt and pepper, the lemon zest, Cheddar cheese and chilli. Mix well and shape into 6 medium cakes.n Put the breadcrumbs on a plate. Roll the cakes firmly in the breadcrumbs. Heat the vegetable oil in a non-stick frying pan and brown the cakes on both sides. Serve with mango chutney and a green salad.

Apricot and almond pastries

Ingredients:

250g puff pastry

Plain flour for dusting

50g reduced sugar apricot jam, warmed

4 apricots, halved, stoned and sliced

10g flaked almonds

2 tsp icing sugar

6 tbsp half-fat crème fraîche, to serve

Method:

• Heat the oven to 200C/fan oven 180C. Rollthe pastry about 3mm thick. Cut 6 rectangles,approx 13 x 8cm.
• Put the rectangles on a large baking traylined with baking parchment. Brush apricotjam in the centre of each one, leaving a 1cmgap around the edge. Arrange 6-7 slices ofapricot on each rectangle.Brush the apricotswith jam. Sprinkle with flaked almonds.
• Bake for 16-18 minutes, or until the pastry ispuffed, golden brown. Dust with icing sugarand serve warm with the crème fraîche.

Chicken Sandwiches...

Ingredients:

1 chicken breast with bones.

1 tbsp oil

6 bread slices

1 tbsp butter-to spread on bread

1/2 onion-cut into very thin slices and separated

5-6 tbsp ready-made mayonnaise

1/2 tsp pepper

3/4 tsp oregano

1 tsp mustard

1-2 Lettuce or inner cabbage leaves-torn roughly with hands.

Method:

1. Put chicken and oil in a micro proof dish.Mix well and microwave covered for 3 minutes.Let it cool.shred chicken into tiny pieces.Discard bones.
2. In a bowl mix together chicken,onion,mayonnaise,salt,Pepper,oregano & mustard.Add lecttuce leaves.check seasonings.
3. Spread the chicken mixture on the unbuttered side of the bread slice.
4. Top with another slice,keeping the buttered side outside.Put sandwich on the high rack.Grill for 4 minutes.Turn side and grill for 2 minutes till both sides are crisp & golden.

Veggie Pizza...

Ingredients:

2 ready-made pizza bases.

100-150 gms mozzarella or pizza-grated(1-1.1/2 cups)

1/2 yellow or 1/2 green capsicum & 1/2 onion-cut into 1/2"squares.

a few olives,1 tomato-cut into 8 pieces

2 tbsp corn kernels or 3-4 baby corns-cut into thin long slices.

Tomato spread

1 tbsp oil,1 tsp garlic paste

1/2 cup ready-made tomato puree.

2 tbsp tomato ketchup,

1 tsp orengano

1/2 tsp salt and 1/4 tsp pepper

Method:

1. Brush the bottom of the pizza base with oil & place with bottom side up on the greased tawa placed on a high rack.Grill for 3 minutes till crisp.
2. For tomato spread,put all ingredients of the tomato spread in a bowl and microwave for 2.1/2 minutes.Spread on each pizza base,leaving the edges.
3. Arrange some vegetables.sprinkle some salt and pepper.Sprinkle cheese & a some oregano.Arrange a few vegetables on top.
4. Gill again for 4 minutes.

प्याज की कचोरी...

सामग्री:
एक कटोरी मैदा,स्वादानुसार नमक,३ बड़े चम्मच तेल|
भरावन:
१ प्याज व बड़ी इलाइची,१/२ कटोरी भीगी उरद दाल,२ हरी मिर्च व कुटी लौंग,१ छोटा चम्मच लाल मिर्च पावडर,साबुत धनिया,सौंफ व भुने जीरेका पावडर,७-८ कालीमिर्च,छोटा चम्मच अनारदाना पावडर,१ चुटकी हिंग,१/२ छोटा चम्मच जीरा,२ छोटे चम्मच भुना बेसन,थोडा सा बारीक कटा हरा धनिया और तलने के लिए तेल|
विधि:
दाल का पानी निथारें|मैदा में मोयन,नमक डालकर गुंधे|पैन में २ चम्मच तेल गर्म करें|जीरा,इलाइची,सौंफ,हिंग,लौंग,काली मिर्च, डालें|इसमें प्याज हरी मिर्च डालकर पकायें|अब दाल व नमक डालें
१/२ कटोरी पानी डालकर ढंक दें|दाल गलने पर जीरा पावडर,बेसन व अनारदाना डालकर मिलाएं|तैयार मिश्रण भरकर कचोरियाँ बेलें व तल लें|

Crispy Fried Fish With Chilli Sauce...

Ingredients:

1/2 kg Fish,Boneless and Cubed(washed and Marinated in 1 tsp lemon juice and salt for 15 minutes)
1 spring onion
iced water as required
oil for deep frying.

For the Batter:
1/4 cup refined flour
1/4 cup cornflour
1 egg white
3/4 cup iced water
salt to taste

For the sauce:
1 tsp ginger,finely chopped
1 tsp garlic,finely chopped
1/2 cup tomato puree
1/2 cup chilli sauce
2 tsp soya sauce
1/2 cup orange juice
1/2 cup water
1 tsp oil
salt to taste

Method

1. Clean the spring onion and cut the leaves up to four inch long from the base.
2. Make cuts into the white portion,and place the whole onion in the iced water.
3. Mix together all the ingredients of the batter and prepare a mixture of smooth consistency.
4. Heat oil in a wok.Now dip the marinated fish pieces into the batter and fry over high heat till they turn golden brown in colour.
5. Drain the excess oil on absorbent paper and keep the fish pieces aside.
6. To prepare the sauce,mix together all the ingredients and keep aside.
7. Now boil the sauce in a pan and let it simmer gently for a few minutes.
8. Add the fish pieces to the sauce and cook untill all pieces are coated with the sauce.
9. Garnish with the spring onion and serve hot.
   

Mushroom Spring Rolls...

Ingredients:

For the pancakes:
1/2 cup refined flour
1/4 cup milk
1 egg
1/4 cup water
1 tbsp oil (for Batter)
1/4 tsp salt
oil for cooking
For the Filling
2 tsp oil
2 cups spring onions,finely chopped(including leaves)
1 tsp garlic,finely chopped
1 cup mushrooms,thiny sliced
1 tsp red chilli paste
1 tsp soya sauce
2 tsp chopped celery(1/4 tsp celery salt)
1 tsp flour(mixed with water ot make a thin paste)
1/2 tsp salt
oil For Deep Frying

Method:

• To prepare the pancakes,mix the refined flour,salt,milk,egg,oil and enough water to prepare a batter of smooth consistency.Keep aside in a cool place for 15 minute.
• Heat a heavy based frying pan over high heat and add a tsp of oil.
• Lower the heat,turn the oil around in the pan,and drain off the excess oil,leaving the pan only brushed with oil.
• Raise the heat again and pour two tsp of batter in the pan and immediately turn the frying pan around so that the base of the pan is coated with the batter.
• Lower the heat,and keep the pan covered for about 10 seconds.
• When edges of the pancake start lifting,the pancake is done.just loosen the edges if need be and turn the pan upside down over a plate.
• Repeat the same process for the remaining batter to make more such pancakes.keep them aside.
• To prepare the filling,heat oil in a pan and add the chopped onions and garlic.Stir fry over high heat till the onions are a little soft.
• Add the mushrooms and the remaining ingredients and stir fry over high heat.
• Take a pancakes;place a heaped tablespoon of the filling towards one edge.Fold that edge over the filling and roll over till the end,sealing that edge with the flour paste.
• Heat oil in another pan and half fry the rolls,Take them out before they get brown.
• Drain the excess oil on an absorbent paper and serve hot.
  

Dry Fruit And corn Ki Seekh...

Ingredients:

500 g corn,boiled and finely chopped
1 tsp garlic paste
1 tsp ginger paste
3/4 tsp garam masala
2 tsp cashew nut paste
1 tsp pistachios,blanched and peeled
1 tsp almond,blanched and peeled
2 tsp processed cheese,grated,mashed and creamed
2 onions,finely chopped
2 tsp carom seeds/thyme
2 tsp dried mango powder
3 tsp cumin seeds
1 tsp dry ginger(saunth)
1 tsp black pepper
1/2 tsp nutmeg powder(jaiphal)
2 tsp rock salt
chaat masala,for serving lemon juice,for serving

Method

1. Put the boiled corn in a strainer gently press to squeeze out the water.
2. Mix all the ingredients to the corn and knead well.Keep aside for an hour.
3. Heat a clay oven with the skewers.Take a big ball of the corn mixture and hold a hot skewer carefully in the other hand.Press the mixture on to a hot skewer.
4. The Mixture will immediately stick to the skewer.Repeat with the leftover mixture on all the other skewer.Places the skewer in the oven.
5. Keep rotating the skewer occasionally and baste once or twice with unsalted butter.
6. When cooked,gently remove the kebabs from the skewers with the help of a napkin.
7. While serving,sprinkle some chaat masala and lemon juice on the hot kababs.
   

Plain Garlic Chips

Ingredients:
Garlic,Oil

Procedure:

1) Get garlic. Separate each clove and remove the skin.

2) Slice big clove to halves. Leave the small ones as is.

3) Get a glass with a flat bottom and a chopping board.

4) Slowly flatten each clove in between chopping board and glass bottom. Or slice it thinly. Thin slices look more appealing.

5) Place the flatten garlic clove in stainless steel strainer.

6) Add enough cooking oil in a frying pan. Amount of cooking oil should be enough to soak all garlic.

7) Set the stove flame to low. Test the oil temperature by dipping a piece of garlic in oil. It is ready when it bubbles gently.

8).Dipped the stainless steel strainer in oil. Fry until slightly golden brown. This will take approximately 30 seconds to 1 minute depending on stove temperature. Brown to blackish color is a sign of burnt chip. It taste bitter.

9) Remove from flame immediately and place on manila paper or dry towel to remove excess oil.

DAHI VADA RECIPE

Ingredients

For Wada:

1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi :
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation:
For Bada -
Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.

For Dahi -
Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.

Serving - In a deep dish arrange wada and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.Serve the dahi vadas chilled.

PANEER TIKKA RECIPE

Ingredients:

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe

• Cut Paneer into long 1/2" thick cubes.
• Cut all vegetables into cubes.
• Mix all ingredients for marinade and keep aside.
• Add the left marinade to the vegetables.
• Brush the marinade to the paneer and refrigerate it for 3 hours.
• Heat oil in a kadhai and fry marinated paneer till fully done.
• Also fry other vegetables.
• In a plate arrange fried vegetables and then paneer.
• Garnish with coriander and lemon slicesServe tandoori paneer tikka hot with hari chutney.

PANI PURI RECIPE

1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:

To make pani:Measure all ingredients.Adjust spices and tangyness to taste.Strain through a wire strainer to remove any rough bits.
To make puri:Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.Stand covered with wet cloth for 15-20 minutes.Make small sized balls.With the help of some dry maida or sooji, roll into thin rounds.Heat oil in a pan and deep fry puris till very light brown and crisp.Drain in a paper towel for a while to dry out the oil.Store in an airtight container when cool.

MASALA DOSA

Dosa shell:

1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:

Dosa shell
Separately soak rice and urad dal at least 6 hour or overnight in water.Grind to paste.Mix together, add salt with water to make batter.Leave in room temperature overnight.Mix onion and chilies to the thin batter.Heat pan or griddle with little ghee or oil.Spread the mix on pan in circular motion to make thin Dosa.Cook on both the sides, if desired.
Masala Filling
(Spicy Filling):Heat oil. Add mustard seed, peas, onions and spice.Fry for about 5 minutes on medium heat or/until onions are turned into golden brownAdd potatoes and mix and cook some more ServeAdd filling inside Dosa and roll. Serve hot with Chutney.