Showing posts with label Lunch box recipes. Show all posts
Showing posts with label Lunch box recipes. Show all posts

Tuesday, November 1, 2016

Restaurant style aloo gobi / Dhaba style aloo gobi / aloo gobi (dry version)




Aloo gobi/ Potato cauliflower sabzi (dry curry) is a very popular North Indian dish.This dish is made with potatoes, cauliflower, ground tomato paste and ground fresh masala powder.

Restaurant style aloo gobi / Potato cauliflower sabzi

Ingredients

Cauliflower - 1/2 kg
Potatoes - 3 nos
Cumin seeds/ Jeera - 1 tsp
Asafoetida - a pinch
Ginger, chopped - 2 tsp
Green chilli  chopped -1 no
Coriander powder - 3 tsp

Chilli powder- 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Dried fenugreek leaves / Kasuri Methi - 2 tbsp
Coriander leaves, chopped - 1/2 cup
Salt as needed

To grind

Tomatoes - 3 nos
Green chilli - 3 nos
Ginger, chopped - 1 inch piece

Grind to powder

Peppercorns - 1/2 tsp
Black cardamom- 3 nos
Cinnamon - 2 (1 inch piece)
Cloves - 6 nos








Method
Remove stalk of cauliflower. Wash and cut into pieces. Peel potatoes and cut into long pieces. 
Grind tomatoes, green chilli and ginger into a smooth paste. Keep aside.
Grind peppercorns, black cardamom, cinnamon and cloves into a coarse powder. Keep it aside.
Heat oil in a pan. Fry potato pieces in oil till they turn light brown in colour. Transfer to a plate and keep this aside. 
Now fry cauliflower in the remaining oil till they turn light
brown in colour. 
Heat oil in a pan. Add cumin seeds, asafoetida, green chili and ginger. Saute well. Now lower the flame and add chili powder, coriander powder, turmeric powder, ground coarse powder, and kasuri methi. Saute for a second. Add ground tomato-green chili-ginger paste to this. On medium flame, cook till the oil starts to float on surface. It will take about 10 minutes. Add 1/2 cup of water to this. Allow it to boil. Now add fried potato pieces, cauliflower pieces, coriander leaves. Close the lid. Cook for 2 minutes. Switch off the stove. Serve along with roti or naan. 



To  grind 
Grind to powder


Ground coarse powder

Monday, October 3, 2016

Moong bean sprouts sabzi / Mung bean sprouts curry / മുളപ്പിച്ച ചെറുപയർ സബ്ജി








Mung bean sprouts are life enzymes with a whole lot of benefits like vitamin K, vitamin C, iron and folate. This makes it a superfood, which is cost effective. Moong bean sprouts sabzi pairs well with chapati. 

More ideas with mung bean sprouts !!!

Moong bean sprouts and carrot tops thoran


Meat and moong dal sprouts dumplings

Banana flower, carrot and mung bean sprouts stir fry


Moong bean sprouts chaat

Ingredients

Moong sprouts - 1 1/2 cups
Potatoes, cooked and cut into square pieces - 2 medium
Tomato, chopped - 2 nos
Onion, chopped - 1 no
Ginger garlic paste - 1 tsp
Green chilli, slit - 1 no

Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Chilli powder - 1/2 tsp
Kashmiri chilli powder - 1/2 tsp
Cumin powder/ jeera powder - 1 tsp
Oil - 2 tbsp
Salt as needed
Coriander leaves, chopped- 1 tbsp
Curry leaves - few

Method

Heat oil in a pan. Saute ginger garlic paste and green chilli for 1 minute. Add chopped onion. When onion turns translucent, lower the flame, add turmeric powder, coriander powder, chilli powder and cumin powder. Now add chopped tomatoes. Cook for 2 minutes. Add green sprouts, cooked potatoes, and salt. Mix well. Close the lid and allow to cook for 2 minutes. Garnish with coriander leaves. Serve hot with chapati or rice.

ആവശ്യമുള്ള ചേരുവകൾ

മുളപ്പിച്ച ചെറുപയർ സബ്ജി 

മുളപ്പിച്ച ചെറുപയർ - 1 1/ 2 കപ്പ്
ഉരുളക്കിഴങ്ങു കഷണങ്ങൾ ആക്കി വേവിച്ചത് - 2 എണ്ണം
തക്കാളി പൊടിയായി അരിഞ്ഞത് - 2 എണ്ണം
സവാള ചെറിയ കഷ്ണങ്ങൾ ആക്കി മുറിച്ചത് - 1 എണ്ണം
ഇഞ്ചി വെളുതുള്ളി പേസ്റ്റ് - 2 ടീസ്പൂൺ
പച്ചമുളക് - 1എണ്ണം
മഞ്ഞൾപൊടി - 1/ 4 ടീസ്പൂൺ
മല്ലിപൊടി - 1ടീസ്പൂൺ
മുളകുപൊടി
ജീരകപൊടി - 1ടീസ്പ
ഉപ്പ് ആവശ്യത്തിന്

എണ്ണ - 2 ടേബിൾസ്പൂൺ
കറിവേപ്പില
മല്ലിയില -

ഉണ്ടാകുന്ന വിധം

ഒരു പാനിൽ എണ്ണ ചൂടാക്കി, ഇഞ്ചി വെളുതുള്ളി പേസ്റ്റ്, പച്ചമുളക് ചേർത്ത് വഴറ്റുക. ഇതിലേക്കു സവാള ചേർത്ത് നന്നായി വഴന്നു വരുമ്പോൾ, മഞ്ഞൾപൊടി , മുളകുപൊടി, മല്ലിപൊടി, ജീരകപ്പൊടി ചേർത്ത് ചെറിയ
തിയിൽ 1 മിനിറ്റ്  വഴറ്റുക. ഇതിലേക്കു തക്കാളി ചേർത്ത് 1- 2 മിനിറ്റ് വഴറ്റുക.
ഇതിലേക്കു ചെറുപയർ മുളപ്പിച്ചതും, ഉരുളക്കിഴങ്ങു, ഉപ്പും ചേർത്ത് മൂടി വെച്ച് 2 മിനിറ്റ്  വേവിക്കുക .

പ്രോട്ടീൻ , വിറ്റാമിൻ നിറഞ്ഞ ഹെൽത്തി ആയ  മുളപ്പിച്ച കറി റെഡി. ചപ്പാത്തിയുടെ കൂടി കഴിക്കാൻ വളരെ നല്ല ഒരു കറിയാണ്.






Sunday, September 18, 2016

Curried chicken tortilla wraps / Chicken tortilla wraps






A perfect bite for people on the go. Shredded chicken is sauteed with onion, pepper powder, garam masala, tomato sauce and soya sauce. Wrap this with some shredded lettuce leaves for a quick breakfast or lunch.

Ingredients

Tortilla - 4 nos

Lettuce leaves, shredded - 3- 4 nos

For filling

Chicken, cooked and shredded - 2 cups

Lettuce leaves - 2- 3 nos
Onion, chopped finely- 1 medium
Tomato, chopped finely - 1 small 
Carrot, chopped finely - 2 tbsp
Ginger, finely chopped - 1 tsp
Garlic, finelly chopped - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - a pinch
Garam masala powder - 1 tsp
Tomato sauce - 3 tsp
Soya sauce - 1 tsp
Coriander leaves, chopped - 2 tsp
Salt as needed












Method 

Heat oil in a pan. Saute onion, ginger and garlic. When onion turns light brown, add tomato, pepper powder and garam masala powder. Now add chicken, carrot and salt. Cook for 2 - 3 minutes in a low flame. Now add tomato sauce and soya sauce. Mix well. Add coriander leaves. Switch off the flame. 

In a nonstick pan, lay the tortilla on both sides. Wrap the tortillas with shredded lettuce and the prepared mixture.  












  

Saturday, August 6, 2016

Chicken sandwich/ ചിക്കൻ സാൻഡ് വിച്









Ingredients

Bread slices- 8 nos
Egg - 4 nos
Chicken, cooked and shredded -1/2 cup
Curry leaves
Onion, chopped- 1 no
Ginger garlic paste- 1/4 tsp
Turmeric powder - a pinch
Milk- 1/4 cup
Pepper powder- 1 tsp
Butter
Salt 
Oil





Method

Heat oil in a pan, add onion and ginger garlic paste. Saute well. Now add shredded chicken and mix well. To this, add pepper powder, turmeric powder and salt. Saute well. Switch off the stove. Keep this aside.

In a bowl, add egg, milk, pepper powder and salt. Mix well.

Heat a non stick pan, add 1 tsp oil. Dip 4 bread pieces in to the egg mix . Arrange 4 bread pieces on to the pan. Now add chicken mix on the top of the bread. Again dip 4 pieces of bread pieces in egg mix. Put this on top of the first layer of the bread pieces. Now add remaining egg batter to the top and sides of the bread pieces. Close with a lid and cook on a low flame. Flip the bread pieces and cook on both sides. Switch off the stove. Cut the bread pieces and serve hot.


ചിക്കൻ സാൻഡ് വിച്  

 സവാള , ഇഞ്ചി, വെളുത്തുള്ളി, കറിവേപ്പില ഇവ  1 ടിസ്പൂൺ  എണ്ണയിൽ    വഴറ്റുക  . ഇതിലക് കൂക്ക് ചെയ്ത് വെച്ചിരിക്കുന്ന കോഴി പിസെസ് കുരുമുളക് പൊടി , മഞ്ഞൾപൊടി , ഉപ്പ് ചേർത്തു ഇളക്കൂക.

മുട്ട, പാൽ കാൽ ടിസ്പ ൺ കുരുമുളകുപൊടി ,ഉപ്പ് ഇവ ചേർത്ത് മിക്സ്‌ ചെയ്തു വെക്കുക .

ഒരു നോൺസ്റ്റിക്ക് പാനിൽ 1 ടീസ്പൂണ് എണ്ണ ചൂടാക്കുക . 4 കഷണം ബ്രഡ് മുട്ട മിക്സിൽ മുക്കി പാനിൽ നിരത്തുക . ചിക്കൻ മസാല കുട്ടു  ബ്രഡ് മുകളിൽ വിതറുക. മറ്റു 4 പീസ് ബ്രഡ് മുട്ട കൂട്ടിൽ മുക്കി  ചിക്കൻറ്റെ മുകളിൽ വെക്കുക .ബാക്കി മുട്ട കൂട്ട് ബ്രഡ് മുകളിലും സൈഡിലും   ഒഴിക്കുക . അടച്ചുവെച്ച് ചെറിയ തിയീൽ വേവിക്കുക   ഇടയ്ക്ഒന്ന്മറിച്ചു  ഇടണം .മുറിച്ചു ഉപയോഗിക്കുക്. ടേസ്റ്റി ചിക്കൻ സാൻസാൻഡ് വിച്‌ റെഡി . 
























Sunday, June 26, 2016

Chilli bean pasta







A vegetarian black bean pasta recipe. This chilli bean pasta, that is full of fiber and vitamin B. This chill bean pasta makes a perfect brunch or dinner. 


Ingredients


Olive oil- 1 tbsp

Onion finely - 1 small
Celery sliced- 1 stalk
Carrot diced- 1 no
Garlic-2 cloves
Chopped tomatoes- 200gm
Borlotti beans cooked - 200gm
Pasta- 100 gm
Salt and ground black pepper- as needed
Extra virgin olive oil, to serve
Grated  parmesan  cheese to serve






Method

Heat oil in a heavy bottom pan, Add onion, celery, carrot and  garlic and cook over low heat for 5 minutes until soften. Add rosemary, chopped tomatoes 100 ml water and bring to the  boil and simmer gently for 10 minutes. Until the liquid is reduced and you have a thick sauce.


Add beans and juice to the pan and cook for further 3-4 minutes.Puree coarsely with a hand blender or mash vegetable masher. Add 600 ml water and bring to the boil.



Add the pasta bring back to the boil and simmer vigorously for 8- 10 minutes strring once or twice. Until the pasta is tender - drain the remaining beans and stir in for the last 3-4 minutes adding extra water if necessary check seasoning spoon in to warm serving bowls and serve with extra virgin olive oil for drizzling and grated Parmesan.




Thursday, January 7, 2016

Paneer bhurji sandwich / Video recipe






Ingredients

Bread slices - as needed
Paneer - 200 gms
Cumin seeds - 1/2 tsp
Onion, chopped- 1 no
Ginger, chopped - 1 tsp
Garlic, chopped - 2 cloves
Green chilli, chopped - 1 no
Tomato - 1 medium
Capsicum, chopped - 1/2 of a capsicum
Kashmir chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Coriander leaves - 2 tsp
Salt to tast
Oil



Method

Soak paneer in hot water for sometime. This helps to soften the paneer. Remove the water and crumble paneer with your hand. Keep this aside.

Heat oil in a nonstick pan. Allow cumin seeds to crackle. Add garlic, ginger and green chilli. Mix. Now add onion. When onion starts to change color, add tomato. Saute well. Add chili powder, turmeric powder, and coriander powder. Saute for a minute. Now add salt.  Add capsicum and paneer. Saute well. When everything is blended well, paneer is coated with masala, switch off the flame.

To assemble sandwich, place sandwich filling on top of a bread slice. Cover the filling with another slice of bread. Spread butter on top of the bread slice. Place the bread slice on to a sandwich maker with buttered part down. Now spread some butter on top of the other slice. Cook till it get the grill marks. Paneer bhurji sandwich is ready. Serve hot with a cup of chai, coffee, or drink of your choice.

If you don't have a grill pan or sandwich maker, you can use dosa pan or tawa and have the bread toasted.





















Saturday, January 31, 2015

Vegetable pulao / Pressure cooker vegetable Pulav




Ingredients

Basmati rice - 3 cups
Onion, sliced - 3 medium
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Green chilli, slit - 3 Nos.

Potato, cubed - 2 medium
Carrot, cubed - 2 medium
Beans, chopped, 1 inch length  - 20 
Tomatoes, chopped - 3 large

Cinnamon - 2 pieces
Green cardamom - 3
Cloves - 6 
Fennel seeds - 1 tsp

Pepper powder - 1 tsp
Red chilli powder - 1 to 1 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp




Oil  - 4 to 5 tbsp
Ghee - 2 tbsp

Yogurt - 1/2 to 3/4 cup
Mint leaves, chopped - 2 tbsp
Coriander leaves, chopped - 2 tbsp
Cashewnuts - for garnishing
Salt to taste



Method

Clean and wash rice. Soak rice for about 10 minutes. Drain and set aside.

Heat oil in a pan. Splutter cinnamon, cardamom, cloves, and fennel seeds. Add onion and saute well. When onion turns pink in colour, add ginger paste, garlic paste and green chilles. Then add pepper powder, chilli powder, turmeric powder and garam masala powder and stir well in low flame. Add the chopped tomatoes and fry until they are mashed. Add potato, carrot, and beans. Mix well. To this add yogurt and salt. Mix well and switch off the flame. Set this vegetable mixture aside. 

Heat ghee in a pressure cooker. Add rice and saute for a minute. Add the vegetable mixture, mint leaves, 4 1/2 cups of water, and salt as required. Mix well. Close the lid and pressure cook for 1 whistle and simmer for 5 minutes. Once the pressure is released, open the lid and mix gently. Serve hot with raita, pickle, and pappad.





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