KIDS LUNCH BOX - KALE PARATHA, ALOO BELL PEPPER SUBZI !
>> Friday, September 5, 2014 –
baby kale,
back to school,
banana bread,
bell peppers,
healthy lunch,
kale,
kale dishes,
kale tortilla,
Kids food,
kids lunch,
lowfat banana bread,
potato curry,
whole wheat tortilla
Lunch: Kale Paratha(Whole wheat flat bread), Sukhi Aloo Bell Pepper Subzi, Cucumber!
Snack: Banana Chocolate mini Loaf and Cheez_IT for snacking :)
RECIPES
KALE PARATHA
MAKES - 7 to 8 Parathas
Ingredients:
Kale - 1 cup finely chopped and packed tightly (I used Organic Baby Kale)
Wheat flour/ Atta - 2 cup
Chili powder - 1 tsp
Garam Masala - 1 tsp
Turmeric - 1/8 tsp
Coriander seeds - 1/4 tsp (Slightly crushed)
Ajwain - 1/8 tsp
Oil - 1 tsp
Kosher Salt - 1 tsp
Water - to knead the dough.
More oil for smearing and brushing.
Method :
1. Heat oil in a pan, add finely chopped kale. Once the Kale is wilted, switch off the flame and let it cool aside. (It takes only couple of minutes, don’t overdo and loose the color of Kale).
2. In a bowl take flour, spice powders, oil, salt and cooled kale.
3. Add enough water to make smooth dough.
4. Set the dough aside and cover with a damp cloth.
5. Let the dough rest for 1 hr to 30 minutes or minimum 15 minutes at least.
6. Divide the dough to 7 to 8 equal balls.
7. Take a ball, dust with dry flour both sides.
8. Roll into small circle, brush with little oil and sprinkle little flour. Combine the edges together and press again.
9. Dust with flour again then roll to thick circles.
10. Heat the skillet, put the rolled paratha in the skillet. They start puffing with small bubbles, smear oil all over. Now flip the paratha to the other side press slightly with spatula so that it puffs well again.
11. When both sides are cooked perfectly. Store in hot pack or box putting a tissue underneath and close with the lid.
SUKHI ALOO BELLPEPPER SUBZI (POTATO BELL PEPPER DRY CURRY)
Serves 3 to 4 person
Ingredients:
Potato - 4 medium size
Onion - 1 medium sized finely chopped
Oil - 1 tbsp
Tomato - 1/8 cup chopped finely
Capsicum - 1/4 cup chopped to big chunks
Mustard - 1/4 tsp
Jeera/cummin - 1/2 tsp
Coriander powder - 3/4 tbsp
Chilli powder - 1 tsp (Reduce if you want less heat)
Garam Masala - 1 tsp
Ginger + Garlic paste - 1 tsp
Cilantro - 1/4 cup chopped finely
Lemon juice - 1/2 tsp (optional)
Salt as needed
Water - little to sprinkle
Method:
1. Boil or pressure cook the potato with skin. Make sure you don't overcook them. Once cooled peel the skin, cut to big 1 inch cubes.
2. Heat oil in the nonstick pan or any other pan that does not stick.
3. Add mustard seeds, cummin seeds followed by chopped onion.
4. When onion changes color, add ginger garlic paste. When the raw aroma disappears add the tomato and little salt.
5. Sauté till they are mushy. Now add the spice powders mix well, then add big potato chunks sprinkle little water so that everything is well coated.
6. Now add the bell peppers and salt as needed. Cover with the pan and let it slow cook for 10 minutes stirring once in a while.
7. Once the bell pepper is cooked and everything is well mixed switch off the pan. Immediately add 1/2 tsp lemon juice and cilantro give nice toss. Serve with Paratha, Roti or Rice.
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Snack: Banana Chocolate mini Loaf and Cheez_IT for snacking :)
RECIPES
KALE PARATHA
MAKES - 7 to 8 Parathas
Ingredients:
Kale - 1 cup finely chopped and packed tightly (I used Organic Baby Kale)
Wheat flour/ Atta - 2 cup
Chili powder - 1 tsp
Garam Masala - 1 tsp
Turmeric - 1/8 tsp
Coriander seeds - 1/4 tsp (Slightly crushed)
Ajwain - 1/8 tsp
Oil - 1 tsp
Kosher Salt - 1 tsp
Water - to knead the dough.
More oil for smearing and brushing.
1. Heat oil in a pan, add finely chopped kale. Once the Kale is wilted, switch off the flame and let it cool aside. (It takes only couple of minutes, don’t overdo and loose the color of Kale).
2. In a bowl take flour, spice powders, oil, salt and cooled kale.
3. Add enough water to make smooth dough.
4. Set the dough aside and cover with a damp cloth.
5. Let the dough rest for 1 hr to 30 minutes or minimum 15 minutes at least.
6. Divide the dough to 7 to 8 equal balls.
7. Take a ball, dust with dry flour both sides.
8. Roll into small circle, brush with little oil and sprinkle little flour. Combine the edges together and press again.
9. Dust with flour again then roll to thick circles.
10. Heat the skillet, put the rolled paratha in the skillet. They start puffing with small bubbles, smear oil all over. Now flip the paratha to the other side press slightly with spatula so that it puffs well again.
11. When both sides are cooked perfectly. Store in hot pack or box putting a tissue underneath and close with the lid.
SUKHI ALOO BELLPEPPER SUBZI (POTATO BELL PEPPER DRY CURRY)
Serves 3 to 4 person
Ingredients:
Potato - 4 medium size
Onion - 1 medium sized finely chopped
Oil - 1 tbsp
Tomato - 1/8 cup chopped finely
Capsicum - 1/4 cup chopped to big chunks
Mustard - 1/4 tsp
Jeera/cummin - 1/2 tsp
Coriander powder - 3/4 tbsp
Chilli powder - 1 tsp (Reduce if you want less heat)
Garam Masala - 1 tsp
Ginger + Garlic paste - 1 tsp
Cilantro - 1/4 cup chopped finely
Lemon juice - 1/2 tsp (optional)
Salt as needed
Water - little to sprinkle
Method:
1. Boil or pressure cook the potato with skin. Make sure you don't overcook them. Once cooled peel the skin, cut to big 1 inch cubes.
2. Heat oil in the nonstick pan or any other pan that does not stick.
3. Add mustard seeds, cummin seeds followed by chopped onion.
4. When onion changes color, add ginger garlic paste. When the raw aroma disappears add the tomato and little salt.
5. Sauté till they are mushy. Now add the spice powders mix well, then add big potato chunks sprinkle little water so that everything is well coated.
6. Now add the bell peppers and salt as needed. Cover with the pan and let it slow cook for 10 minutes stirring once in a while.
7. Once the bell pepper is cooked and everything is well mixed switch off the pan. Immediately add 1/2 tsp lemon juice and cilantro give nice toss. Serve with Paratha, Roti or Rice.
