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KIDS LUNCH BOX - COCONUT RICE AND POTATO FRY !



LUNCH BOX : COCONUT RICE, SPICY POTATO FRY,  CARROTS !

SNACK BOX :  GRAPES, SEASONED GARBANZO/ CHICKPEAS AND TORTILLA CHIPS FOR SNACKING !





RECIPE FOR 

SEASONED GARBANZO/ CHICKPEAS


Ingredients:

Garbanzo bean - 1 cup
Mustard - 1/8  tsp
Urad dhal - 1/2 tsp
Curry leaves - few
Asafoetida - A pinch
Lemon - 1/2 tbsp
Coriander - few for garnishing
Shredded Coconut - 1 tsp
Oil and salt
Coriander leaves - 1 tbsp finely chopped
Ginger - 1/4 inch piece 
Green chilli - 2 

Make Paste of ginger and green chilli.

Method:

1. Soak the Channa overnight. Pressure cook by adding salt.  It has to be soft but firm.  (Do not over cook then it becomes mushy which we do not want)
2. Drain the water.
3. Heat oil in a pan.  Add mustard, Urad dhal and curry leaves.
4. Now add the Asafoetida.
5. Add ginger and green chilli paste.
6. Add cooked Garbanzo.   Now add lemon juice and salt.
7. Add the coconut, mix well until everything is blended well.    Garnish with chopped coriander.


COCONUT RICE


Ingredients :

Basmati rice - 1 cup (cooked and cooled)
Coconut - 1/4 cup grated

Curd chilli or Red chilli - 3 or 4

Curry leaves - few

Cilantro - chopped 1/2 tbsp

Coconut oil - 3/4 tbsp

Salt as needed



Tempering:



Mustard seeds - 1/4 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp



Method:



1. Heat oil in the pan, add mustard seeds once they starts spluttering add the dhals.

2. Now add the chillies and curry leaves.

3. Add coconut and sauté slightly, now add the cooked rice and salt.

4. Mix well and when the rice gets warm enough switch off the flame.

5. Garnish with Cilantro. 





SPICY POTATO FRY


Ingredients :

Potato - 2 medium size chopped to small cubes

Red chilli powder - 1 tsp (Increase or decrease accordingly)

Turmeric powder - 1/8 tsp

Garlic powder - 1/8 tsp (If you don't have garlic powder add 1 crushed fresh garlic but again its optional to use garlic powder and garlic)

Oil - 1 1/2 tbsp

Curry leaves - few

Mustard seeds - 1/4 tsp (optional)

Salt as needed



Method:



1. Wash potato in fresh water, drain and keep it aside.

2. Heat oil in the pan. Add potato fry for few minutes by closing the lid once in a while until potato is half cooked.

3. Now add all the powders, salt and curry leaves.

4. Cook/ fry the potato in low to medium flame till the potato are slightly crisp on the outside.

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