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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SEASONED GARBANZO BEAN AND MUNG BEAN WITH STEAMED DUMPLING

Sundal is a South Indian Specialty especially in Tamil Nadu.  Every body has their own version of making Sundal.  Generally it can be made using any kind of legumes.  Any legumes cooked and seasoned with minimal spices are called Sundal...  Sundal is great tea time snack and is absolutely healthy for our diet.  It is rich in protein.  Sundal is also made and offered to god during the auspicious day.  The Seasoned garbanzo bean and Mung bean with steamed dumpling (rice dumpling) is also a variety of Sundal, which I made during Ganesh pooja.  This tastes soooooo good :)

 

SEASONED GARBANZO BEAN AND MUNG BEAN WITH STEAMED RICE DUMPLING

Ingredients:

Garbanzo bean - 1 cup

Mung bean - 1 cup

Steamed rice dumpling - 1 cup (see the notes)

Mustard - 1 tsp

Urad dhal - 2 tsp

Curry leaves - few

Asafoetida - 1/4 tsp

Lemon - 1 tbsp

Coriander - few for garnishing

Shredded Coconut - 1 tbsp

Oil and salt

Coriander leaves - 1 tbsp finely chopped

Grinding:

Ginger - 1/2 inch

Green chilli - 5 or 6 (reduce if you do not want very spicy)

Method:

1. Soak the Channa and Mung bean 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, Mung bean and steamed rice dumpling.  Now add lemon juice and salt.

7. Add the coconut, mix well until everything is blended well.    Garnish with chopped coriander.

Note:

You can always reserve little dough from the Modak or Kozhukattai you make on the same day and use it for making this Sundal.  If you do not have here is the recipe.

For making small steamed rice Dumplings:

Ingredients:

Rice flour (You can use store bought Idiyappam flour) - 1/4 cup

Water - 1/2 cup

Salt - a pinch

Method:

1. Boil water in a vessel and add the salt to it.

2. When water boils, keep the flame in low.  Add the rice flour and whisk quickly to avoid lumps.

3. Now switch of the flame and keep it closed until it’s warm enough to touch. 

4. Then knead well by adding warm water or diluted warm milk with little oil to smooth dough.

5. Make small balls out of the dough. Always keep the dough and balls closed with the damp cloth when you’re working with it. 

6.  Now steam these for 10 minutes.  When cooled use it for making Sundal.

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JOWAR - HEALTHY GLUTEN FREE DISH !!!

Jowar is also known as sorghum (Sorghum vulgare), great millet, kaffir corn, guinea corn.  Sorghum or Jowar roti is one of the traditional and well know dish to almost everyone.  This is a excellent gluten free diet and has wonderful health benefits.  The recipe which I am posting today is seasoning the Jowar, which is savory version and also the sweet version.  My mom used to make this during weekends; we enjoy a lot eating them piping hot.  This is my family favorite dish from my childhood days which is also very healthy and tasty.  Since long time I wanted to post this. Here is my childhood favorite dish. 

 

 

SAVORY VERSION OF JOWAR

Ingredients:

Jowar - 3/4 cup

Green gram - 1 cup

Mustard seeds - 1/2 tsp

Curry leaves - few

Asafoetida - 1/4 tsp

Urad dhal - 1 tsp

Ginger paste - 1/2 tbsp

Green chilli paste - 1/4 tbsp

Oil and salt 

Method:

1. Wash and soak both Jowar and green gram in water separately for whole night.

2. Pressure cook jowar for 4 to 5 whistles. Once whistle sound is release, drain them in the colander.

3. Cook green gram in boiling water till soft but it should hold its shape.  Drain the water.

4. Heat oil in a pan, season with mustard, urad dhal, asafoetida, curry leaves, ginger and green chilli paste.

5. Add cooked jowar and green gram, Mix until they are blended well.

Serve piping hot to enjoy the freshness and taste !!!

SWEET VERSION OF JOWAR

Ingredients:

Jowar - 1/4 cup

Sugar - 3 to 4 tbsp

Cardamom - 1/8 tsp

Cashewnuts - 5 to 6 chopped finely

Ghee - 1/4 tbsp

Coconut shredded - 1 tbsp

Method :

1. Wash and soak jowar overnight.

2. Pressure cook jowar for 4 to 5 whistles.

3. Drain the water.

4. When it is still hot add the sugar and mix well.

5. In a small pan heat the ghee, add chopped cashew nuts till light brown in color.

6. Add the jowar give it a stir, add cardamom and coconut. Mix well.

7. Switch of the flame immediately and transfer to the serving bowl.

Serve Piping hot!!!

Note:

In the sweet version, jowar tends to harden little bit when it is cooled.  So consume them as soon as you make or microwave it whenever you are ready to eat.

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JOWAR FOR MONSOON SPICE !!!!

This is an excellent gluten free diet and has wonderful health benefits.  The recipe which I am posting today is seasoning the Jowar(sundal), which is a savory version.  Also I am posting the  sweet version as well.  My mom used to make this during weekends; we enjoy a lot eating them piping hot.  This is my family favorite dish from my childhood days, which is also very healthy  and tasty.  Since loooooong time I wanted to post this, but today I am happy to post my childhood favorite dish in Monsoon spice.  Hope you all will love this.

Head over to Monsoon spice for my Piping Hot Guest Post .....and pictures :)

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BORLOTTI BEAN / CRANBERRY BEAN SUNDAL WITH A SIMPLE MEAL

Borlotti bean which is also called as Cranberry bean  is delicious cooked in soups, stews, Salads, Sundal, Kurma. A firm texture and sweet, nut-like flavor makes this bean a favorite. In US you may find Borlotti/Cranberry beans under a different name depending upon where you live. In India it is also called as Butter Beans, I know here the butter beans are different so somehow, the vegetable names vary from place to place.  

 

 

 

 

The sundal with this beans particularly this masala  tastes so so delicious and is our favourite too.. A Bean sundal, Paruppu keerai( Greens with dhal), Rasam and Curd.. mmmmmm..... A delicious and very comforting meal.  Here goes the visual treat....

 

 

 

BORLOTTI BEAN SUNDAL

Ingredients:

Borlotti Bean - 2 cups
Onion - 1 chopped finely( Shallots tastes so good)
Tomato - 1 medium sized
Curry leaves - few
Asafoetida - 1/4 tsp
Mustard - 1/4 tsp
Urad dhal - 1/2 tsp
Turmeric - little
Lemon juice - 1/4 tsp ( just for taste)
Coriander - chopped finely for garnishing( more would taste better)
Oil and salt accordingly

For Masala Paste:
Green Chilli - 4 or 5 increase if you need more spicy
Saunf - 1/2 tsp
Ginger - 1 1/2 inch

Grind the above to coarse paste.

 

 

 

 

 

Method :
1. Once the beans are removed from the shell, wash it and pressure cook by adding 1/4 water and salt for 4 whistles.( No of whistles depends on your cooker).
2. Now heat oil in the pan, add mustard.  Once it is spluttered, add Urad dhal.
3.Once it is light brown add the onion,  the masala paste, curry leaves, Asafoetida, followed by tomato and Turmeric.
4.After the tomato is cooked well other other ingredients, add the cooked bean.
5. Mix well so that everything has to blended well, add salt and lemon juice.  Mix it well.
6. Switch of the flame and add the coriander leaves.

 

 

Note :

You can substitute this bean with any other bean or channa(Black or white) according to your choice. But cooking the Bean or Channa in pressure cooker depends accordingly. 

PARUPPU KEERAI
Ingredients :

I used Amaranth - 2 cups
Toor dhal - 1 handful( pressure cooked with little turmeric)
Mustard - 1/4 tsp
Urad dhal - 1/2 tsp
Red chilli - 5 broken
Coconut - 1 tbsp
Oil and salt

 

 

Method :
1. Throughly wash the greens, drain and chop it.
2. Heat the oil in the pan, add mustard and urad dhal.
3. Now add the red chillies.
4. Add the chopped greens sprinkle little water , close with the lid only 3/4th otherwise the color changes.
5. Once the greens is cooked add the cooked dhal, salt and coconut, mix well.
6. Put off the flame, here you for healthy Greens for Your comforting meal!!!

 

Note :

 

You can substitute amaranth with spinach or any Indian greens.

DHAL RASAM(PARUPPU RASAM)

Ingredients :

 

Toor dhal - 1/4 cup cooked with little turmeric
Tamarind pulp - 1 1/2 tbsp ( adjust according to your taste)
Rasam Powder - 1 tbsp
Chilli powder - 1/4 tsp ( my rasam powder has no chilli powder in it so I add seperately)
Tomato - 1 small
Curry leaves - few
Cummin - 1/4 tsp
Mustard - 1/4 tsp
Garlic - 1 crushed
Pepper powder - 2 pinches
Asafoetida - little
Coriander leaves - for garnishing( You can add the stalks of coriander in hot rasam to get nice aroma)
Salt and oil for seasoning

 

 

Method :
1. Dilute the cooked dhal with 1 1/2 cup of water.
2. Add the tamarind pulp, tomato, rasam powder, chilli powder, add salt.
3. Let it boil for few minutes and you can see the quantity of rasam is little reduced and the foam is cleared little bit.
4.At this time in a pan heat oil, add mustard, cummin followed by crushed garlic, Asafoetida, curry leaves and pepper powder.
5. Once the garlic is slight brown color add this to the rasam and close with the lid immediately.
6. Now add the coriander leaves that is chopped and some coriander stalks.  This also give nice taste, aroma to the rasam.

Note:

1.  The sourness and spiciness can be adjusted according to your taste.

Hope you all enjoy my simple comforting meal.  Have wonderful Weekend !!!!

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