6 Lunch Box Recipes - - -Peshawari Naan, Stuffed Paratha, Potato & Spinach Sandwich, Kashmiri Paneer, Chilly Fried Rice, Soya Chunk Pulao

 

Peshawari Naan

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Stuffed Paratha 

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Potato & Spinach Sandwich

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Kashmiri Paneer

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Chilly Fried Rice with Peanuts & Veggies

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Soya Chunk Pulao

Click here & here for more yummy lunch box ideas

Kerala Porotta / Parotta ( with wheat flour) + Chilly Tomato

It would be very hard to find a Malayalee who does not like Porotta / Parotta. The problem however is that Porotta is made out of Maida. The reviews that are going around even in television shows are about the hazards of consuming maida. I am trying to avoid it in day to day cooking. 

This is a parotta recipe using home made pure wheat flour. We dint miss anything in terms of taste. We had the parotta with Chilly Tomato and Chicken Curry. Though the best combination is chicken, it tasted good actually with the chilly tomato. Now if you have a question why two curries....it is because i prepared this on a weekday morning and kids are not allowed to take non-vegetarian food to school.

 the recipe

Wheat Flour – 3 cups

Egg  - 1

Warm Milk – 1 cup

Sugar – 1 tbsp

Salt – ¾ tsp

Oil – 1 tsp

ingredients to roll the parotta / porotta

Oil

Rice flour / wheat flour

the method

In a bowl, place the egg, salt and sugar and lightly beat them. Stir in the wheat flour and roughly crumble the ingredients. Knead the flour into dough by gradually adding the warm milk. When the milk is completely used and the dough is still sticking onto your fingertips add 1 tsp oil by sprinkling it into the bowl. Scrape down the sides of the bowl and fingers and smoothen the dough. Divide it into 8 large lemon sized balls and leave it in the refrigerator for 20 - 30 minutes.

Take out the dough, sprinkle few drops of oil on a surface and roll the ball into a thin sheet. Pour few drops of oil and sprinkle wheat flour or coarse rice flour (used to make puttu). Fold the sheets as if folding a fan. Gently twist the folded sheets to form spiral shape. Fold it into a round shape. Gently roll it into a parotta. Heat a gridle / tawa place the parotta and sprinkle few drops of oil. Cook for a minute or two. Turn and cook. Serve hot with a dish of your choice.

the recipe goes to Hearth and Soul Blog hop 73: 11/8/11 and to the Kerala Kitchen at Fajis Hot Pot

    

Chilly Tomato

Cabbage Koottu (C'bge in dal and coconut gravy)

Cabbage koottu is a simple and tasty side dish for rice. Besides the cabbage, dal and coconut are the main ingredients. The only difference in the cabbage koottu when compared to other koottu recipe is the addition of asafoetida. In other koottu recipes, like the snake gourd variant there is no asafoetida though any one is free to experiment according to their taste.

This is one of my favorites and i get nostalgia about my childhood days in Valparai when i prepare this...if you ask me the reason, i really dont know...:-) sometimes it is 'just like that'

ingredients

cabbage - 500 gms
dal (toor or chana or moong) - 4 tbsp

coconut - 5 tbsp
cumin - 1/2 tsp
small onion - 4
green chilly - 2 or 3

turmeric - 1/3 tsp
asafoetida - 1/2 to 3/4 tsp

for the tempering


oil - 1 1/2 tsp

mustard seeds - 1/4 tsp
curry leaves - 1 or 2  sprigs
whole red chilly - 2 or 3 (broken)

salt to taste

the method

Par boil the dal in a pan. Add the shredded cabbage, turmeric and salt and give a quick stir. Meanwhile grind the cumin, small onion, green chillies and coconut to a coarse paste using about 2 or 3 tbsp water. Add the coconut paste into the cabbage and stir. When almost done add the asafoetida and stir. Take care while adding the asafoetida because the pungency differs based on the brand. Add 1/2 tsp and taste the koottu and add the balance 1/4 spoon as'da only if need be. Turn off heat when the cabbage is done. Check salt.

Heat oil in another pan and add the mustard followed by curry leaves and broken red chillies. Pour the tempering over the cabbage, stir and cover it. Serve the cabbage koottu with rice and sambar or rasam or whatever you prefer.

Ladies Finger / Okra / Bhindi Masala

ingredients to sauté the ladies finger

Ladies Finger / Okra / Bhindi – 500 gms

oil – 2 tbsp

salt – ¾ tsp

ingredients for the masala

Oil – 1 tbsp

Onion – 2 medium, julienned

Green chilly – 1 or 2
Ginger - 1/3 inch piece
Garlic - 5 cloves

Turmeric – ¼ tsp

Chilly powder – ¼ tsp

Coriander powder – ¼ tsp

Pepper powder – ½ tsp

Garam Masala – ½ tsp

Vinegar – ½ tsp or lemon juice – 1 tsp

Salt to taste

the method

Clean and cut the ladies finger as seen in the picture. In low flame, heat 2 tbsp oil in a pan and add the chopped ladies finger and salt. Stir occasionally till the moisture has evaporated from the ladies finger. Reserve.

In medium flame, heat 1 tbsp oil in another pan and sauté the onion, ginger, garlic and green chilies till the onion turns translucent. Add the turmeric, chilly, pepper, coriander and garam masala powder and stir for few seconds. Add the vinegar and stir. Add the sautéed ladies finger and mix well for about 5 minutes. Serve with rice. This is very delicious and aromatic.

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cheers

roshan

Sunday Special - Fourth edition

Recipes send for the fourth edition of Sunday Special