BAJRA / KAMBU / PEARL MILLET DOSA

LUNCH BOX  : BAJRA / KAMBU / PEARL MILLET DOSA, MANGO PICKLE AND CUCUMBER

SNACK BOX : WAFER POCKETS, HOME GROWN CHERRY TOMATO, WALNUT & CURRANTS

BAJRA / KAMBU / PEARL MILLET DOSA

YIELDS - 10 TO 12 DOSA

Ingredients :

Bajra/kambu/ pearl Millet - 1 1/2 cup

Idli rice - 1/2 cup

Urad dhal - 1/2 cup

Methi seeds - 1/4 tsp

Salt - as needed

Oil or ghee for making Dosa

Method :

1. Remove any dirt or stones in the millet.  Wash it atleast 3 to 4 times and soak them in the water for atleast 4 to 5 hrs.

2. Same way Wash Idli rice, urad dhal and Methi seeds. Soak them for atleast 2 hrs. Everything has to be soaked separately.

3. Usually I grind them in the Wet grinder like how we grind Idli batter, but you can also use any Blender.

4. First grind Urad dhal with methi seeds to smooth batter. (Add water in regular intervals) Once Urad dhal is ground to smooth batter remove it to the container.

5. Now add the millet and grind them for couple of minutes. When it is little coarse add the soaked rice. (Add water in regular intervals)

6. The batter should not be very smooth like Idli batter and very coarse like Adai batter. It has to be fine coarse texture. Now add the Millet batter to Urad dhal batter. Add salt and mix well (the consistency has to be like Idli batter).

7. During hot weather it’s enough to ferment the batter to 5- 6 hrs, but during cold weather it has to be fermented overnight.  I usually ferment overnight.

8. Once fermented, Batter is ready for making Dosas.

9. When making Dosa add water to desired consistency. Take ladle full of batter and pour in the middle of hot skillet then go towards the edges of the skillet.

10. Add 1/2 tsp of oil, when it gets slightly brown at the bottom & edges flip over the other side, always keep it in the medium to low flame.

11. Add 1/2 tsp of oil and make it crispy or soft as desired.

For Making Dosa rolls like how I did for Lunchbox :

Carrot filling :

Carrot - 1 grated

Cilantro - 1 tbsp finely chopped

Salt - a pinch

Pepper - a pinch

Mix the above mixture in a bowl. 

For Rolls :

Once Dosa is made take couple of tsp of Carrot mixture, scatter the mixture over the dosa and roll it. Cut the Dosa in the middle and pack it for Lunch box.

Note :

Don't make it too crisp or too thin if you are packing for lunch box, it will be difficult to roll and it dries up during the lunch time.

Enjoy the Healthy Dosa!

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TAWA PULAO ! KIDS LUNCHBOX !

Lunch Box : Tawa Pulao, Cucumber and Avarekaalu (Fried field Beans snacks) !
Snack Box : Seasoned Black Channa and Peaches !

 Do check my Facebook Page for More lunch box ideas and also click this link for more Lunchbox recipes Click this Link Lunchboxes.

Tawa Pulao

Ingredients :

Basmati Rice - 1 cup
Onion - 1 small (Finely Chopped)
Tomato - 2 small (Finely Chopped)
Carrot - 1/2 cup (Chop lengthwise)
Beans - 1/2 cup ( Chop lengthwise)
Potato - 1/2 cup (Chop to small cubes)
Green Peas - 1/4 cup
Green Bell pepper - 1 small (chop to small cubes)
Cumin seeds - 1/2 tsp
Pav Bhaji Masala - 1 1/2 tsp
Chilli Powder - 1/4 tsp
Kasoori Methi - 1 generous pinch
Garlic - 3
Ginger - small piece
Juice of Half Lemon 
Salt as Needed
Coriander few Chopped 
Oil - 1 tbsp
Butter - 1 tbsp

Method :

1. Clean and Wash Basmati rice.  Soak them for 20 minutes and cook rice with 1 1/2 cups of water. Cool them and make sure the grains are separated. If you are going to make this recipe for lunch box in the morning. You can Cook the rice and refrigerate night before.  Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of Tawa pulao turning out mushy. 
2. Steam all the vegetables and Keep it aside.  Make sure vegetable are nice and crisp. Don't over cook them.Its enough if you cook 3/4th.
2.Heat oil and butter in the pan. Add Cumin seeds.
3.Add finely chopped onions when it become translucent, add Ginger + garlic paste. Saute till raw Aroma disappears.
4.Add chopped tomato and little salt.  Add spice powders. Saute until tomato becomes Mushy.
5. Now add all the vegetables and crushed Kasoori Methi. Stir them couple of minutes and add cooked rice.
6.Add salt and squeeze Lemon juice. Toss the rice until everything is mixed well and rice is nicely coated with the vegetable Masala Mixture. When Rice becomes hot enough switch off the flame.
7. Garnish with Chopped coriander.

DISCLAIMER :

PLEASE DO NOT COPY THE RECIPE OR PICTURE.  YOU ARE MOST WELCOME TO USE THIS RECIPE WITH THE DUE CREDIT.

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KIDS LUNCHBOX - BLACK BEAN SPAGHETTI(GLUTEN FREE) WITH ASIAN DRESSING !

Lunch:  Black Bean Spaghetti, Vegetables and Tofu with Asian dressing, Boiled corn and Orange !

Snack: Pear, Seaweed snack, Cheez- It !

RECIPE

Today it’s kind of Asian dish for lunch box.  I used Black bean Spaghetti shape which is organic, gluten free, high in Protein, fiber and rich in Iron.  Don't expect the texture of this Black bean Spaghetti like other normal ones.  It’s very nutty and little chewy.  When it is dressed with flavorful sauce and crunchy it tastes good.  Make sure you make this couple of hours before to get full flavor and taste. 

LUNCH BOX 

SNACK BOX

YOU CAN GET BLACK BEAN SPAGHETTI

Black bean Spaghetti with Asian dressing

Ingredients:

Black bean Spaghetti - 300 gm
Colored Peppers - 1 /2 cup julienned (I used red, orange, and yellow)
Edamame - 1/4 cup
Pressed Tofu - 1 block (How to press TOFU???)
Cut Tofu to 1 inch cubes, sauté in the pan with little oil till golden brown.
Snow peas - 1/4 cup chopped to halves
Spring onion - 4 cut to 1 inch pieces
Garlic - 1/2 tbsp. finely chopped
Ginger - 1/2 tbsp. finely chopped
Cilantro - few chopped
Peanut oil - 2 tbsp
Salt as needed

Sauce:

Soy Sauce - 4 tbsp
Rice Vinegar - 2 tbsp
Brown Sugar - 2 tbsp (tightly packed)
Sriracha (Chili sauce) - 2 tbsp (Increase of decrease according to your preferance)
Pure Sesame oil - 1 tsp
Whisk the dressing in a bowl and keep it aside.

Method:

1. Cook Black bean Spaghetti as per the package instruction. (Cook, drain and wash in cold water), keep it aside.
2. Now heat peanut oil in a wok, add ginger and garlic.
3. Once raw aroma disappears add the peppers, edamame, and snow peas sauté couple of times and make sure it is 3/4th cooked but firm. 
4. Now add the dressing and switch of the flame.
5. Now in the same wok add the cooked Spaghetti and fried Tofu.  Toss well so that everything is mixed well and sauce is coated all over.
6. Now again switch on the flame and sauté once in a while until it is slightly warm.
7. Put off the flame, add the Spring onion and cilantro.

Note:

This tastes good after couple of hours.  When noodles soaks up in the dressing it tastes great with Crunchy colorful vegetables .

 

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KIDS LUNCH BOX - TORTELLINI WITH SUN-DRIED TOMATO PESTO, CAPRESE,CUCUMBER !

Lunch: Tortellini with Sun-dried Tomato Pesto, Caprese Salad, Cucumber !
 
Snack: Chocolate Biscotti, Longan, Olives !

Recipe for : SUN-DRIED TOMATO PESTO  AND PASTA
Tortellini is store bought, cook the pasta as per the package instruction and follow the same process given in the above link.  

Make one or two pesto in the weekend and always keep them handy in the refrigerator.  For example this pesto stays good for maximum 10 days in refrigerator and months in freezer.  Pesto can be used in many ways and makes life easier when you pack lunch for kids or adults.   I am yet to post my Basil pesto recipe, stay tuned will post very soon.  I am also posting lunch box recipes one by one so please bear with me :)  Do send me an email or drop in your comments if you have questions.

LUNCH BOX :

SNACK BOX:

 

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