Posted in Breakfast Ideas, easy lunchbox ideas, Easy Snacks/ Dinner, evening snacks

Set Dosa

The specialty of South especially Karnataka. This makes a good option for lunch box or travel box as it stays soft for a long time, unlike the other dosas. Also make a tasty option when paired / sprinkled with spicy podi. It is traditionally served with sagoo ( a mix kurma type veggie) I served here with red chutney
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Here goes the recipe:

Ingredients:

  • ½ cup each Boiled rice and dosa rice
  • ½ cup poha
  • ¼ cup urad dal
  • Methi seeds: 1 tsp
  • salt as needed
  • oil as needed

Dosa Batter making Method:

  1. Soak urad dal, separate, rice and poha together.
  2. Combine rice and methi seeds and soak it with enough water for at-least 4 hours. Drain the rice and poha and blend in a mixer. Make sure to make a smooth paste using required water only.
  3. Grind along with rice batter. Do not add any extra water. Grind to a smooth thick paste.
  4. Transfer the mixture into a deep bowl and keep aside.
  5. Drain the urad dal and blend in a mixer. Note that urad dal has to be blended separately.
  6. Blend to a smooth paste using 3-4 tbsp of water.
  7. Transfer the mixture into the same bowl. mix the batter well.
  8. Cover and ferment in a warm place for 12 hours or overnight. Mix the batter gently.
  9. And now add salt to the batter and mix well.

how to make dosa’s

  1. Mix the batter well add a little sugar.
  2. Heat the dosa pan, sprinkle a little water on the tava and wipe it off gently using a tissue.
  3. Pour a ladleful of the batter on tava.
  4. And spread it in a thick circle.
  5. Put some oil over it and along the edges. Make sure you cook on a medium flame till the dosa turns brown in colour.
  6. Cover the dosa for a minute.
  7. After we cover it with a lid, the dosa surface should be cooked.
  8. Flip the dosa on the other side to cook.
  9. Serve immediately with chutney/sagoo/ podi

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Note:

Always use chilled water for grinding as it helps the mixer remain cool

Posted in easy lunchbox ideas, Easy Rice options, experiments with rice., variety rice

Phodni Bhaath (style 2)

Left over rice can be cooked in different ways. They work like a charm in making variety rice because they are cool completely and the grains separated. One such variety rice is making “Phodni Bhaath” , meaning tempered rice with spices and a squeeze of lemon. Adding veggies make it more nutritious and tasty. Makes a great option for lunchbox when pressed for time, also requires minimal effort. Pairs well with any raita or even chips.

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Here goes the recipe:

Ingredients:

Cooked Rice: 1 cup (Any rice will work)

Veggies :1/4 cup (any would do)

Onions: 1 finely chopped

Green chili: 2 slit

Curry Leaves: 8-10 leaves

Turmeric Powder: 1 tsp

Pav Bhaji Masala: 2 tsp

Salt to taste

To Temper:

Oil: 2 tbsp

Mustard Seeds: 1 tsp

Hing : a pinch

Coriander leaves : 1 handful for garnish

Lemon juice of half a lemon

Method:

  1. Heat a pan, add oil, add “to temper”, fry for a minute, slit chili and onions and sauté till translucent.
  2. Add the turmeric powder, salt and veggies( i added bhindi and carrots)  and cook till crisp.
  3. Add rice, pav bhaji masala, lemon juice and mix gently till well blended.
  4. Garnish with coriander leaves.Check for salt.
  5. Serve with raita or chips.

 

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Posted in easy lunchbox ideas, Paranthas

Aloo Methi Paranthas

These days with winter setting in, it becomes a tad difficult to get up early mornings. 😉 I love waking up early in mornings but not in winter. 😦 The problem with my sleep is i feel the most sleepy when the alarm rings. Snooze and sleep .:D

Making lunch box in such weather is a challenge. So after lot of thinking, i decided today to make this paranthas. I had boiled potatoes and some methi leaves in the fridge .So i combined them and this delicious paranthas were ready to be attacked on. 🙂

methi-aloo-paranthas

 

Here’s the recipe:

Ingredients:

Filling:

Boiled potatoes: 2

Methi leaves: 1/ cup

Turmeric powder: 1/2 tsp

Red chili powder: 1/2 tsp

Salt as per taste

To grind:

Ginger+ garlic+ green chili (1-2)+  a handful of coriander

For the Dough:

Whole wheat flour: 2 cups

Salt

Ajwain: a pinch

Water: as needed.

Method:

  1. Take the flour, add salt,ajwain and water and make a soft dough.Add some oil. Keep aside.
  2. Take a pan, add oil , paste and methi leaves. Saute till the methi wilts.Add the spice powders, salt and the mashed potatoes.
  3.  Mix well. The filling is ready.
  4. Roll out one portion of the dough into a  circle using a little whole wheat flour for rolling. Place the filling, bring together all the sizes and seal.
  5. Roll them again in thick round shapes.
  6.  Heat a tava, place the paranthas and cook them till golden brown. Drizzle some oil /butter on both sides.
  7. Serve hot with curd/pickle.

 

paranthas

PS: Forgot to click the stuffing picture. Shall update soon. 🙂 

Posted in easy lunchbox ideas, Easy Rice options, No onion no garlic foods

Coconut Rice

Today being Adiperukku, also known as Pattinettam 18th day of the auspicious Aadi month. Adiperukku is a unique South Indian especially Tamilians celebrate this day with variety rice.

Today I am sharing the recipe of Coconut Rice. Made Lemon RiceCurd rice and Semiya Payasam alongside. This can be made quickly and doesn’t require much ingredients. All you need is some fresh grated coconut and rice and you are good to go with minimal tempering. This makes a good lunchbox idea too. Also left over rice too works well for this. 🙂

 

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Serves: 2

Ingredients:

Cooked Rice: 1 1/2 cup

Grated coconut: 1 cup (fresh recommended)

To Temper:

Oil: 1 tbsp

Mustard seeds:1 tsp

Urad dal: 1 tsp

Chana dal: 1 tsp

Cashews: 1 tbsp (optional i haven’t added)

Peanuts: 1 tbsp (optional i haven’t added)

Dry red chili: 2 broken

Curry leaves: a few

Salt as needed

Method:

  1. Cook the rice with 2 cups water. Allow to cool.Keep aside.
  2. Heat a pan temper with “to temper” items.
  3. Add the coconut and roast on a low flame till nice aroma wafts. I roasted for 4-6 minutes.
  4. Add the rice and salt and mix gently and allow the flavors to blend for a couple of minutes. Keep the gas in low flame.
  5. Serve with appalams or chips

 

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Note: The only tip for best results is using freshly scrapped coconut as it adds its own sweetness to the recipe.

 

Happy Aadiperukku to all.. May God bless you all always. 🙂

Posted in easy lunchbox ideas, Easy Rice options, Lunchbox ideas, Paneer Recipes

Tomato paneer rice

Another lunch box idea. Another easy way to use up leftover veggies. The other day i had a layer of paneer too left with me which was too less for a veggie so i incorporated it in the rice. The result was a beautiful rice with nice chunks of paneer. 🙂 Kiddo loved it and now its my go-to recipe.

Here goes the recipe:

Serves: 2

 

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Ingredients:

Basmati Rice : 1 cup ( any other rice would also work)

Ripe tomatoes: 2

Pav Bhaji Masala: 1 tsp

Cumin seeds: 1 tsp

Butter+Oil:  1tbsp

Onions: 1 thinly sliced

Carrots: 1 finely chopped (optional)

Paneer: 1 cup toasted in a tsp of butter (see notes)

Salt as needed

Coriander leaves to garnish

Water: 1.5 cups

Method:

1. Wash and soak the rice in warm water for 15-30 minutes.

2. Heat a pan, add butter+oil, add the cumin seeds. When crackled, add onions and fry till golden brown.

3. Add the tomatoes and cook til tender, add the carrots and cook till al dente.

4. Add the rice and seasonings and salt as needed and 1.5 cups water.

5. Bring to rolling boil and pressure cook for 3 whistles on medium flame.

6. Once pressure settles , add the paneer and mix gently.

7. Garnish with coriander leaves and serve with any raita and chips of your choice.

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Tip:

Paneer can be toasted in a pan in butter and added or it can be added as it is. Toasted lends a golden look and crispy flavor.

You can add any veggies of your choice. Paneer can be replaced by tofu or even soya to suit your needs.

Posted in Breakfast Ideas, easy lunchbox ideas, Easy Snacks/ Dinner, fun foods, No onion no garlic foods, Paneer Recipes

Paneer parantha

One more lunch box idea for the no onion no garlic fasting.  There are times when we follow the no onion no garlic rule. So i try to cook recipes without onion and garlic. Authentic, traditional food is easy, but making lunch box posed as a challenge. With some mix and match I am getting a hold of it finally.

This is one such recipe.

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Serves: 2

Ingredients:

Atta flour:  1 cup

salt as needed

Water:3/4 cup

Stuffing:

Paneer: 1/2 block

Green chillies: 1-2 (Increase as per spice levels)

Coriander leaves : a handful

Butter/ghee as needed to brush on the paranthas.

Method:

1. Knead a soft dough, mixing the atta, water and salt. Keep aside.

2. Take the green chili, coriander leaves in a mixie jar, whip a little, add the paneer by tearing it , adjust the salt and whip for a few seconds.

3. Transfer the stuffing in another bowl.

4. Take one dough ball and roll into a small circle. Keep one portion of filling in the middle of the rolled circle.Bring all the edges to the center and form a bag.

5. Now roll it as much as  you can with flour needed for dusting.

6. Heat the tava and transfer the parantha and cook both the sides till golden brown. Add ghee/ butter while cooking.

7. Transfer it in a casserole and serve with pickle/ butter milk.

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Tip: For kids cut with a pizza slicer and pack in triangle shape 🙂
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