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

1. GRANOLA BAR WITH OATS, CHIA, FLAX AND PUMPKIN SEEDS.

2. LEMON MURUKKU

3. QUINOA LENTIL ADAI / CHEELA 

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.
 
 

LUNCH BOX 

SNACK BOX

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KIDS LUNCH BOX : EGG CHEESE PARATHA !

LUNCH BOX : EGG CHEESE PARATHA, GREEN PEA GARLIC FRY AND OLIVES !

SNACK BOX : CHOCOLATE COOKIE !

RECIPE FOR

EGG CHEESE PARATHA AND GARLIC GREEN PEAS COMING SOON..........

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KIDS LUNCH BOX - KALE PARATHA, ALOO BELL PEPPER SUBZI !

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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KIDS LUNCH BOX - VEGETABLE FRIED RICE,STIR FRIED TOFU AND BELL PEPPER

My Little one wanted something Chinese today!
  
Here is what I packed for his box.....



Lunch: Vegetable Fried Rice, Stir fried Tofu and Bell pepper in Soy based sauce.


Snack:  Figs and orange for snacking!

 Recipe 

Here is the recipe for VEGETABLE FRIED RICE

STIR FRIED TOFU AND BELL PEPPER

Ingredients:
Extra firm Tofu - 1 packet (Pressed Tofu) 
Onion - 1 small chopped big chunks 
Bell peppers - 1/4 chopped to big chunks
Garlic - 2 pod very finely chopped
Ginger - 1/2 tsp finely chopped
Spring onion - 1 stalk finely slice
Salt - as needed
Black pepper - 1/4 tsp
Oil - 1/2 tbsp + 1/2 tbsp


For Sauce:
Soy sauce - 1 tsp
Green chili sauce - 1/4 tsp
Vinegar - 1/4 tsp
Sugar - just couple of pinches
Corn flour - 1 tsp with 2 tbsp water

Method:

1. If you are making this for lunch box in the morning, press the Tofu as shown in the link the day before and keep it in the fridge.  Cut to big cubes.  
2.  Heat the nonstick pan with 1/2 tbsp oil. Fry the Tofu till they are firm and light golden brown on all sides.  Once it is browned remove and keep it aside.
3. Now in the same pan add the remaining oil, add chopped ginger and garlic.
4. Once the raw aroma disappears add the onion followed by bell peppers.  Do this in high flame and make sure they are crisp not soggy.  
5. Now add the sauces followed by corn flour mixture.  The sauce comes to boil and starts to thicken, immediately add the Tofu.  
6. Add salt and Pepper and give a nice toss so that all the Tofu get coated with the sauce mixture.  (Sauces has salt content so take care to add little salt).
6. Switch of the flame and garnish with spring onion.


 

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