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KIDS LUNCH BOX - CHICKPEAS AND ROASTED VEGETABLE ORECCHIETTE, PARMESAN CRUSTED CAULIFLOWER !

LUNCH BOX : CHICKPEAS AND ROASTED VEGETABLE ORECCHIETTE, PARMESAN CRUSTED CAULIFLOWER AND POMEGRANATE 

SNACK BOX : ORANGE AND GRAPES





LUNCH BOX




SNACK BOX 





RECIPES FOR 

CHICKPEAS AND ROASTED VEGETABLE ORECCHIETTE

Ingredients:

Orecchiette or any pasta shape - 300 gm
Marinara sauce - 1 to 1/4 cup store bought or homemade, I used Homemade) Increase or decrease the sauce the way you like.
Boiled Chick peas - 1/2 cup
Zucchini - 1
Eggplant - 1 medium sized
Basil - few finely chopped (10 to 15 leaves)
Parsley - few finely chopped
Parmigiano reggiano - 1/4 cup
Olive oil - 2 to 3 tbsp
Garlic - 2 very finely chopped
Red Chilli flakes - 1 tsp
Fresh black pepper - for vegetables
Salt as needed




Method:

1. Cut the vegetable to big chunks, drizzle little olive oil, salt and pepper toss and spread them in baking pan lined with foil.
2. Roast them in 425 f preheated oven until they are slightly browned. Stir every 5 to 10 minutes.  This approximately takes 15 to 20 minutes. Once done take it and keep it aside.
3. When this is happening boil water for pasta with little salt.
4. Now heat olive oil in a pan, add finely chopped garlic and red chilli flakes.
5. Add the sauce and 1/4 cup water and add boiled chick peas as well. Let this cook in the sauce for couple of minutes.
6. To this add cooked pasta (al dente), roasted veggies, finely chopped basil and parsley (reserving few for garnish).  Give it a toss until everything is mixed well.
7. Switch of the flame and immediately add the grated cheese.
8. Garnish with remaining herbs.


PARMESAN CRUSTED CAULIFLOWER

Ingredients:

Cauliflower - 1 head
Garlic - 2 unpeeled and crushed
Thyme - 4 to 5 sprigs
Salt as needed
Fresh ground black pepper
Olive oil - 2 tbsp
Parmesan cheese - 1/4 cup



Method :

1. Slice the cauliflower into small florets. Wash , drain and dry in the paper towel.
2. In a bowl add the cauliflower and all the above ingredients except the cheese.
3. Preheat the oven to 425 f .  Spread the cauliflower in baking sheet lined with foil. ( Make sure they are non stick or brush with little oil to avoid sticking)
4. Roast them till you see brown spots here and there. Tossing them occasionally.
5. Now Sprinkle cheese on the top and put back in the oven till the cheese turns light brown in color.

Serve as a side with Pasta, as an appetizer or with the dip.



 




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KIDS LUNCH BOX - VEGETABLE PULAO(VER I), TAWA PANEER TIKKA !

LUNCH BOX : VEGETABLE PULAO, TAWA PANEER TIKKA, PEACH !

SNACK BOX : SEASONED POPPED JOWAR, CHOCOLATE POPCORN BAR, PICKLED CUCUMBER




RECIPES FOR




LUNCH BOX 



SNACK BOX




VEGETABLE PULAO (VERSION 1)

Serves 4 to 5 people

Ingredients:

Basmati rice - 2 cup
Onion - 2 cut lengthwise
Tomato - 1 medium sized
Carrot - 2 chopped as cube are little lengthier
Beans - 20 chopped to 1/2 inch size
Green peas - 1/3 cup
Potato - 1 medium sized (cubed)
Beet root - 1/2 chop same like carrots
Turmeric - 1/4 tsp
Garam masala - 1/2 tsp
Whole spices - Cardamom (2), Cloves (3), Cinnamon (1 1/2 inch small piece)
Water - 3 cups
Mint leaves - few app 20 leaves
Coriander leaves - 1/8 cup finely chopped
Cauliflower - 10 to 15 small florets
Oil - 5 tbsp
Salt - as needed
Lemon juice - 1 tsp

To grind:

Garlic - 4 pods
Green chilli - 5 to 6 (reduce if you want less spicy)
Ginger - 1 1/2 inch piece
Saunf - 1 tsp

Grind the above to coarse paste.




Method:

1. Heat oil in the pressure pan.  When oil is hot add the whole spices, when it pops.  Add the onion sauté till they are slight brown in color.
2. Now add the ground paste till the raw aroma disappear.
3. Parallely wash the rice and keep aside.
4. Now add tomato, they become slightly mushy.  Now add the vegetables except beetroot.
5. Add the chopped mint leaves, turmeric powder and garam masala. Drain the rice and keep it aside.
6. Now add 3 cups of boiling water to vegetable mixture. Add drained rice and salt. Keep the flame in medium.
7. Check for salt and close the pressure cooker lid.  When you see steam coming out...
8. Open the pressure pan top it with the beetroot. Now close with the lid.
9. Keep it in very minimum flame.  Switch off after 10 to 12 minutes.  Do not disturb for 10 to 15 minutes.
10.  Open the lid, add lemon juice and chopped cilantro.  Fluff it up with fork.

Serve it with Raita and Pappad.


Note :

1. Beetroot is added later to avoid the whole rice turning to purple color.
2. I did add Cauliflower the same way along with beetroot.  Because cauliflower tends to get mushy here in US if I add them earlier along with other veggies, I think its because of more water content in the vegetable. So its upto you, do it the way you like.


TAWA PANEER TIKKA


Ingredients :

Paneer - 400gm
Thick Yogurt - 3/4 Cup
Tandoori Masala - 1 or 11/4 tbsp
Chilli Powder - 1tsp (if your tandoori masala is very spicy, then you can skip this)
Ginger - 1/2 inch piece
Garlic - 3 pods
Olive Oil - 1 tbsp
Lemon - Juice from 1/2 Lemon
Kasoori Methi - 1/4 tsp Crushed
Capsicum - 1/2 cu to big chunks
Salt - as needed

To served:

Chaat Masala
Lemon wedges


Method:

1. Cut Paneer to small cubes. 
2. Make Ginger + garlic paste.
3. In a small bowl whisk all the above ingredients.  Add the paneer cubes in the yogurt mixture, toss everything so that paneer is well coated.
4. Close the bowl and keep it aside for couple of hours or even overnight in the refrigerator.
5. Now heat oil in non stick pan arrange the Paneer pieces keeping them in medium flame (Reserving some extra yogurt mixture to toss the bell peppers).
 Roast them by turning the pieces on all sides occasionally. (Do not over roast them otherwise paneer becomes hard)
6. In the same bowl, add the capsicum toss it and roast them in the same pan.
7. Sprinkle some chaat masala along with some lemon wedges.
8. You can also serve with Mint chutney or Mint yogurt dip.

Note:

1. Adjust Spice , salt and sourness according to your preference.


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KIDS LUNCH BOX - KALE ASPARAGUS FRITTATA AND GARLIC TOAST !

LUNCH BOX : KALE ASPARAGUS MINI FRITTATA, GARLIC TOAST AND MELON BALLS 

SNACK BOX : HOME MADE OLIVE OIL CRACKERS, CANNELLINI BEAN DIP AND CARROT STICKS




I am happy to send this lunchbox to the Indusladies Kids Lunchbox Event

http://www.indusladies.com/food/kids-lunch-box-recipes/




LUNCH BOX




SNACK BOX




RECIPES FOR 



KALE AND ASPARAGUS MINI FRITTATA 

Yields - 7 to 8 mini frittatas.

Ingredients:

Eggs - 6
Cheddar cheese - 1 tbsp
Parmeggiano - 1 tbsp + 1/2 tbsp
Kale - chopped finely tightly packed 1/4 cup
Asparagus - 6 chopped to 1 inch piece
Onion - 1/2 finely chopped
Mushrooms - 3 sliced (optional)
Garlic - 1 very finely chopped
Pepper - 1 tsp
Kosher salt - 1/4 tbsp
Sundried tomato - 5 to 6 Chopped (soaked in olive oil and herbs)
Whole milk or heavy cream - 1 tbsp
Olive oil - 1/2 tbsp
Olive oil or butter for brushing the pan




Method:

1. Preheat the oven to 350 f.
2. If you are using aluminium muffin pans spray 7 holes with nonstick spray or brush with generous amount of oil or butter. If you’re using nonstick pan you can skip this step.
3. Heat oil in the pan add garlic, onion sauté for few minutes, then add chopped kale, sauté till they wilt.
4. Now add Asparagus and switch of the flame.  Let this mixture cool, keep it aside for few minutes.
5. In a bowl mix all the above ingredients add kale mixture. Beat until everything is blended well.
6. Divide the mixture equally that is fill 2/3 of muffin holes. Sprinkle 1/2 tbsp Parmeggiano reggiano.
7. Now bake in the preheated oven to 15 to 20 minutes or until egg is set and the cheese in top is slightly browned.  If you want to places cherry tomato in the top you can do this half way through the baking process.
8. Cool them completely before you pack for lunch... Serve with refreshing salad.


GARLIC TOAST

Ingredients :
 
1 Small mini Baguette
Butter - 1 1/2 tbsp (Room temperature)
Garlic - 1 grated
Salt - 1/2 tsp
Italian Seasoning - 1/4 tsp







Method :

1. In a small bowl mix room temperature butter with all other seasoning and herbs.
2. Slice the baguette.  Apply the butter mixture slightly on both sides .
3. Toast in the 425 f preheated oven for 5 to 10 minutes until they are nice golden brown on both sides.

Serve with you soup or Salad.


CANNELLINI BEAN DIP

Ingredients:

Cannellini - 1 tin
Lemon - 1
Cilantro - 1/8 cup
Garlic - 2
Olivie Oil - 1 + 1 tbsp to drizzle
Salt - as needed

Method :

1. Put all the above ingredients in the food processor and blend coarsely or creamy the way you like.
2. Drizzle with tbsp of olive oil on the top.

Serve with your favorite bread or crackers....


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EASY REFRIGERATOR PICKLES - CUCUMBER AND JALAPENO !!!



These pickles are great accompaniments for Salads and Sandwiches.





PICKLED JALAPENO

Ingredients:

Jalapeno - 15
Vinegar - 1 1/2 cup
Sugar - 6 tbsp
Kosher Salt - 3 tbsp
Garlic - 3 clove
Water - 1 1/2 cup




Method :

1. Wash and wipe Jalapenos.  Slice them and keep it aside.
2. Combine water, vinegar, sugar, kosher salt in a saucepan over high heat. Bring mixture to a boil.  Switch of the flame.  Stir in Jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
3. Pack peppers into jars using tongs, cover with vinegar solution cover and refrigerate until needed.





PICKLED CUCUMBER

You can use pickling cucumber or Salad cucumber

Ingredients :

Cucumber - 10
Vinegar - 2 1/4 cup
Sugar - 3 tbsp
Salt - 4 1/2 tbsp
Water - 2 1/4 cup
Garlic - 8
Dill leaves - few
Pepper - 2 tsp



Method:

1. Wash and wipe Cucumber. Cut cucumber crosswise into very thin slices.
2.  Combine water, vinegar, sugar, kosher salt in a saucepan over high heat. Bring mixture to a boil.  Switch of the flame.
3. Pack the cucumber in bottles, add dill leaves, garlic and pepper corns.
4. Pour the cooled Solution in the bottles.
5. Refrigerate until needed. 



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CURRY LEAVES DOSA

 I got so many requests for this recipe in Facebook thought of posting them in blog.   Here you go enjoy this beautiful green and iron rich dosa !!!! 

CURRY LEAVES DOSA 


 

Yields - 20 to 25 dosa
 
Ingredients :

Raw rice - 3/4 cup
Idli rice - 3/4 cup
Toor dhal - 1/2 cup
Red chillies - 7 to 8
Cummin seeds - 1 tsp
Asafoetida - 1/4 tsp
Curry leaves - 1 cup tightly packed
Salt - as needed
Mustard seeds - 1 tsp
Oil - for drizzling and tempering.





Method :

1. Soak the rice and dhal and grind with all other ingredients to fine batter.
2. The consistency should be like rawa dosa consistency that is so loose.
3. Then temper with mustard.
4. Heat the skillet and pour a ladle full of batter starting the edges in circular way.
5. Since the batter is loose it auomatically fills the middle part , unfilled part just fill it with ladle.
6. Add 1 tsp oil , when it turns slight brown in the edges flip it over and make crisp on other side too.
7. Since this dosa itself have good flavour you need not have any accompaniment , but this tastes great with Idli spice powder, tomato chutney , onion chutney or coconut chutney.

RECIPE FOR TOMATO CHUTNEY


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OLIVE OIL CRACKERS !

This is one my favorite cracker and very addictive.  Tastes great with hummus, eggplant dip, bean dip, Salsa .....Its endless. Try them you will agree with me...:)


OLIVE OIL CRACKERS

Source : from Ottolenghi The Cookbook, by Yotam Ottolenghi
with slight changes...in spices



 



Ingredients :

All purpose flour - Scant 2 cups plus extra for dusting
Baking powder - 1 tsp
Water - Scant ½ cup
Olive oil - 5 tsp  plus extra for brushing
Salt -½ tsp
Chilli powder - 1 tsp
Ground Black pepper - 1/4 tsp
Garlic - 2 grated

Topping :
Sea salt flakes and Rosemary 1 tsp chopped - Rub both together in a bowl.
Sesame seeds,Chia seeds and Flax for sprinkling on the top.








Method :
 
1. In a large bowl, mix together flour, baking powder, salt and spices.
2. Form a soft dough. It needs to be firm but add more water if its too dry, a few drops at a time.
3. Cover with plastic wrap and refrigerate for 1 hour. This is necessary for the dough to relax so it can be stretched.
4. Preheat the oven to 425ºF / 220ºC. Line baking sheets with Parchment paper.
5. Turn out the dough onto countertop with lightly dusted flour.
5. Roll to small circle and sprinkle the seeds, roll it again to as thin as possible.  Cut pieces of dough to you desired size you need.
6. Brush with Olive oil. Slightly here and there sprinkle with Seasalt and rosemary mixture.
7. Place the cut pieces on the sheets.
8. Bake for about 6 or 7 minutes, until blistered, golden and dry.
9. Remove from baking sheet and let cool on wire rack.








Note:

Number of crackers depends on the size you cut.  This yields a lot, may be you half the recipe and try for yourself.

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SEASONED POPPED JOWAR

SEASONED POPPED JOWAR

You can season Popped jowar the way you season your popcorn.  It’s versatile and it tastes great with all your favorite seasoning. Here is one way I do and make them often, as it is gluten free and very healthy.  Here you go and enjoy Guilt free munching....




Ingredients:
Jowar - 4 to 4 1/2 cups
Salt - 1/2 tsp
Chilli powder - 3/4 tsp
Turmeric - 1/4 tsp
Olive oil - 1 1/2 tbsp.
Garlic - 2 crushed coarsely
Curry leaves - few






Method:

1. Heat oil in the pan, add crushed garlic sauté until it turns brown in color. (Do in low flame the garlic turns crispy)
2. Add curry leaves followed by spice powder and immediately add the jowar.
3. Mix everything well in low flame until the spice powder coats the jowar.
4. When Jowar is mixed well and crispy to taste (it should be warm to touch), switch of the flame. Cool them and store in air tight container.

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KIDS LUNCH BOX - VEGETABLE HAKKA NOODLES, STIR FRIED SOY CHUNKS(TVP) !

LUNCH BOX : VEGETABLE HAKKA NOODLES, STIR FRIED SOY CHUNKS, KIWI !

SNACK BOX : APPLE, SEAWEED SNACK, POPCORN BAR !




LUNCHBOX 




SNACK BOX





RECIPE FOR 

VEGETABLE HAKKA NOODLES 

STIR FRIED SOY CHUNKS 

Ingredients :

Soy chunks - 1 cup ( boiled with little salt, squeeze and chop into two pieces)
Onion - 1 tbsp finely chopped
Garlic - 1 pod very finely chopped
Ginger - 1/4 tsp grated
Tomato ketchup- 1/2 tsp
Soy sauce - 1/2 tsp
Chilli powder - 1/4 tsp
Green  chilli sauce -  1/4 tsp
Spring onion - 1 finely chopped
Cilantro - few finely chopped
Oil - 1 tbsp
Salt as needed




Method :

1. Heat oil in a pan.  Fry onion, garlic and ginger.
2. Now add soy chunks, sauces, chilli powder and salt.
3. Saute in low flame for few minutes . Garnish with cilantro and spring onion.

This is absolutely tasty , guilt free healthy snack you can much as it is or with vegetable noodles as well !!!









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KIDS LUNCH BOX - MINI IDLI, TOMATO CHUTNEY AND MOONG CHAL CUCUMBER CARROT SALAD !

LUNCH BOX  :  MINI IDLIES, TOMATO CHUTNEY, MOONG CUCUMBER CARROT SALAD !

SNACK BOX : KIWI, ORANGE AND CHEEZ - IT !




LUNCH BOX





SNACK BOX 


RECIPE FOR 

IDLI 

Normal Ratio (4:1) of rice and urad dhal with 1 tsp of fenugreek.


TOMATO CHILLI GARLIC CHUTNEY 

Ingredients :

Tomato - 3 medium 
Garlic - 2 pods
Red chilli - 10 ( if you chilli variety is too hot reduce the amount but this chutney is spicy one)
Tamarind pulp - 1 1/2 tbsp ( Diluted pulp , not thick.  Reduce or increase the sourness accordingly since my tomatoes are not very sour I add 1 1/2 tbsp)

For Tempering :
 
Mustard seeds - 1 tsp
Curry leaves - few
Saunf - 1/4 tsp
Gingelly oil - 2 1/2  tbsp
Salt as needed

Method :

1. Heat little oil in a pan add the chillies and saute till they are roasted. Remove and keep it aside.
2. Now add the tomato and little salt, fry till they become mushy. Once it is cooled.
3. Grind everything except the tempering ingredients.
4. When you grind first powder the red chilli flakes and garlic , then add tomato, tamarind and salt. The chutney should not be like fine paste.  Grind coarsely.
5. Temper the chutney using the tempering ingredients with given amount of Gingelly oil.

Note :

1. If you don't like the raw smell of garlic you can roast them along with red chilli and grind with tomato.



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KIDS LUNCH BOX - VEGETABLE MINI QUINOA LENTIL ADAI / CHEELA / SAVORY PANCAKE !

LUNCH BOX - MINI VEGETABLE QUINOA LENTIL ADAI / CHEELA, BLACKBERRY, TOMATO PICKLE !

SNACK BOX - LEMON MURUKKU, CHERRY TOMATO, GRANOLA HEALTHY BAR !



RECIPES FOR


Here is how I did VEGETABLE MINI QUINOA LENTIL ADAI / CHEELA 

1.Vegetables I used are Purple cabbage(you can use green cabbage too), Green Beans, grated Carrot and Onion.
2. Finely chop the veggies, saute in a pan with 1/2 tsp of oil  until they are half cooked.
3. Once cooled add them to the above adai/ cheela batter and make mini adais as instructed.
 
 
http://www.indusladies.com/food/kids-lunch-box-recipes/

LUNCH BOX 





SNACK BOX












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GRANOLA BAR - OATS, FLAX SEED, CHIA SEED, PUMPKIN SEED



GRANOLA BAR - OATS, FLAX SEED, CHIA SEED, PUMPKIN SEED

These healthy granola bar are little chewy and perfect for breakfast, snack, before and after workout. 


Ingredients :

Yields - 12 to 14 bars depends on the size it varies.


Rolled oats - 3 cups

Flax seeds - 1/4 cup

Chia seeds - 1/4 cup
Cocoa nibs - 1/8 cup (optional)

Silvered Almonds - 1/2 cup
Pecans - 1/4 cup

Pumpkin seed - 1/2 cup

Dry coconut -1/4 cup

Brown sugar - 1/2 cup

Maple syrup - 1/2 cup (minus 1 tbsp)

Honey - 1/8 cup

Butter - 1/4 cup (1/2 stick) ( you can also use half butter and half coconut oil to toast the oats)

Cranberry or Raisins - 1/4 cup (little less)

Salt - 1/2 tsp

Nutmeg - 1/4 tsp

Vanilla - 1 tsp

Cinnamon - 1/8 tsp









Method:


1. Slightly toast almonds and pumpkin seeds in a dry pan, keep it aside and let it cool.

2. Mix spices and salt in a bowl.

3. Preheat oven to 350 F

4. Melt butter in pan, toss oats until it gets coated in the butter.

5. Spread the oats in the baking sheet and put in the oven for 15 to 20 minutes.

6. In a sauce pan warm brown sugar, maple syrup and honey, until sugar is melted.

7. Add vanilla and the spices to the honey mixture.

8. Take roasted oats, nuts, flax seed, chia seed, dry coconut, cocoa nibs, craisin or raisins.

9. Now pour the honey mixture to the oat mixture, mix well until everything blends well.

10. Line 9*13 inch baking sheet with parchment paper.  Evenly spread the mixture from step 9 on the baking pan.

11. Using a spatula press the mixture tightly.  Put another paper and press tightly with another tray.

12. Bake it in 325 F oven for approximately 20 - 25 minutes until they are golden brown, rotating halfway through.

13. Remove from the oven, once they are 3/4 th cooled when slightly warm cut to desired shape.

14. Let them cool completely. Once they are cooled wrap individually and store in airtight container.



 Packed : 




Note :

1. You can use your favorite dry or nuts for the same measurement.
2. If you love chocolate, drizzle some melted chocolate on the top.

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