Tag: kids lunch box recipe

Spinach, Corn and Cheese Sandwich:

March 17, 2019

When I hear the name of spinach and corn sandwich or while making, my memory normally goes back in time. We got introduced to this sandwich in Indigo flight long ago. My daughters used to just love the sight of it and used to enjoy their flight travel, mainly because of spinach and corn sandwich. Because of their fondness towards the sandwich, I used to make this at home and today once again I made it for them and decided to write, my version of recipe.

Ingredients:

Bread slices

Cooked corn – 1 cup

Bunch of spinach – washed and chopped

Whole wheat flour – 2 table spoons

Milk – 1 cup

Butter – 1 table spoon

Chopped garlic – 4

Salt

Pizza Seasoning or oregano – 1 tsp

Chilli flakes – 1 tsp

Grated cheese – as needed

Method:

-Dry roast whole wheat flour, take out, mix with hot milk and make a paste and keep aside.

-In the same kadai, add butter, toss garlic, chopped spinach and cook.

-Add in roughly churned cooked corn, flour added milk paste, boil.

 

– When mixture becomes thick, add seasoning of your choice, grated cheese and mix.

-It is our sandwich filling.

-For sandwich preparation, apply this mixture, over one slice, cover with another slice of bread.

-Apply butter on the outer surface and place it in a sandwich maker and roast.

-Enjoy with ketch up.

 

 

 

 

 

 

 

 

 

Lemon thumb print cookies:

December 21, 2018

When I have homemade lemon curd, I use it in my baking and enjoy the tangy taste. Usually I make lemon thumb print cookies by using All-purpose flour and now a days, due to my healthy baking concept wanted to use healthy flour. I thought of using my Oats cookies recipe as a base and proceeded. It worked out and I am sharing the procedure of thumb print cookies using lemon curd.  I have already shared my home-made lemon curd recipe as well as oats cookies recipe separately in my blog. Link will be open, if you enter the highlighted words.

Now we will see how I made this.

Ingredients:

Whole wheat flour -1 cup

Powdered oats – 1 cup

Sugar -1 cup

Baking soda -1 tsp.

Vanilla essence – 1 tsp.

Ghee /Clarified butter – ½ cup

Milk – 2 table sp to 3 tbl sp (to bind)

Lemon curd to fill the indent.

Method:

-In a mixer jar, powder oats, measure and keep aside.

-powder sugar and keep aside.

-Now take one mixing bowl, take all the dry ingredients like whole wheat flour, oats powder, sugar powder, baking soda, vanilla essence and mix it thoroughly by using hand ,so that flavor will spread uniformly.                

-Now mix in melted ghee and bind it together. If it is a little dry, add one to two table spoons of milk, if it binds and holds a shape well and good. Otherwise add one more table spoon of milk and make a ball like Chapati dough.               

-Now pre-heat your oven in 170°C. Line the baking tray with butter paper.

-Line your cookie tray with butter paper or aluminium foil and keep it ready.

-Take one small cookie scoop or a Table spoon to shape the dough into semi-circle balls and place at a lined tray.

-Make an indent at the centre, by pressing your index finger.

-Fill the indent with lemon curd.

-Bake 12 to 15 minutes or until base becomes light brown in colour and seeing some cracks around the edges.                  

-Now don’t disturb these beauties and allow them to cool completely. Then you can store this in an airtight container.

 

 

Chapati Roll /Kati roll (with White Chana):

October 15, 2018

Rolls are very easy to have, when you are on the move. Kati roll is a generic name for any kind of rolls. This is a famous Indian street food, which is originated from Calcutta.  in its original form, Skewer roasted kebab was placed and wrapped with a roti. Over the years, many variants have evolved and any filling either veg or non-veg all of which now comes under this category and called as Kati roll with the name of the filling attached with it. Hence, we can call this roll as Chana Kati roll 😉

It is another easy, healthy, nutritious and tasty recipe. This recipe is well balanced with the required amount of carbohydrate, protein, fiber and fat. Easy to prepare and eat for busy people and for school going kids. Here I have used Sweet Potato roti to enhance the nutrition. You can use plain roti as well.

Ingredients:

Ready Roti’s – 6 to 8 (sweet potato roti or plain roti)

For the filling:

White chick peas/Kabuli chana – 1 cup

Onion – 1 (chopped)

Tomato – 1 Chopped

Ginger garlic paste – 1 tsp.

Cumin seeds -1 tsp

Red chilli powder – 1 tsp.

Cumin powder – ½ tsp.

Garam masala – ½ tsp.

Coconut milk powder – 3 tsp. (I use Maggi coconut milk powder)

Turmeric powder – ¼ tsp.

salt to taste

 Oil – 1Tblsp.

For the topping:

 Onion chopped – ½

Coriander leaves- chopped

Salt pinch

Lemon – half

Method:

-Soak Chana at night or 7 to 8 hours. Cook with salt and required amount of water. Drain and keep aside.

–Now to prepare the stuffing:

Take one Tawa and put 2 tsp. of oil, cumin and chopped onion. Sauté till it is done. Sprinkle little turmeric, add ginger garlic paste, fry till raw smell disappears.

-Now add tomato, and all the powders (red chilli, garam masala, cumin, salt), add cooked chana, coconut milk powder and sprinkle water (2 to 3 tbsps.)

-Mash a little and when it starts boiling and masala coats well, remove from the flame.

How to assemble:

-Mix all the ingredients from the Topping together (onion, chopped coriander leaves, salt, lemon juice) and keep the mixture aside.

-I normally make little bigger, elongated Roti’s (not round) for rolls.

-When Roti, Filling mixture, everything becomes cool, take one aluminium foil and keep one Roti over it.

-Spread the prepared Chana at one end, sprinkle onion topping.

-Now comes the folding part. You can roll in two methods.

-One is straight away, roll and both the ends can be sealed by folding aluminium foil.

 

-Second method is, Fold at each end of the roti, then roll like a mat.

-In this way, roll is automatically sealed by itself and here you can avoid usage of an Aluminium foil and can carry directly in a Lunch box.

 

 

 

 

 

 

 

Red cabbage and Sweet corn Pulav: One pot meal

July 5, 2018

I have promised to post my trial on rice dish by adding red cabbage and sweet corn in my earlier post. Here I am with the detailed account on this beautiful pink hued rice.

Red cabbage is smaller and dense in structure, when we compare it to the green one. Leaf is thicker as well. Because of this, it doesn’t loose its texture, even after cooking. So, pressure cooking does not ruin its shape or texture in this trial of one pot meal.

When we want to cook Purple or red cabbage, we make sure to add some souring agent to it. It can be anything like lemon, vinegar or yogurt. Here I have added curd while cooking. If souring agent is not there, red cabbage will surely turn pale blue and loose its crunchiness.

Now we will see how I have worked in this recipe –

Ingredients:

Basmati Rice – 3 cups

Shredded cabbage – 1 ½ cup

Sweet corn – 1 cup

Oil – 3 table spoons

Cinnamon – 1 “

Cumin – 1 tea spoon

Bay leaf – 1

Star anise – 1

Clove – 2

Cardamom – 1

Green chillies – 3(slit)

Onion – 2 (sliced)

Ginger garlic paste – 1 ½ table spoon

Curd – ½ cup

Salt

Method:

-Wash rice, drain and keep aside.

-Take one cooker, add oil, cinnamon, cumin, bay leaf, star anise, cloves and cardamom.

-After frying for a couple of minutes, add green chillies and onion and fry.

-When onion turns light brown, add ginger garlic paste and continue frying.

-Next add shredded cabbage and corn and mix once.

-Immediately add curds, salt, drained rice  and coat evenly.

-Add 6 cups of water, when it starts to boil, close the lid and cook until one whistle and keep it in a simmer for 2 minutes and switch off.

-When pressure releases, open the lid and mix gently and serve with any raita. I have served this rice with slightly sweet Boondi raita.

 

Palak paneer Parata:

June 28, 2018

Palak aka spinach and paneer is a classic combination from North Indian cuisine. It is usually in the form of Palak gravy with paneer chunks. If we convert this into Palak in a roti form and grated paneer as a filling it is a mind-blowing combination in a very healthy form. Here I have used Palak in the raw form as well as paneer.

It is a healthy option for breakfast, brunch, dinner or even in an office or school lunch box.

Palak or spinach is a healthy green which is a power house of nutrition. It contains Iron, anti-oxidants, vitamins and calcium.

On the other hand, paneer is also a very good source of calcium and if it is made from low fat cow’s milk, it is less in fat as well.

It is one more favourite from our lunch box item –

Ingredients:

For the dough:

Palak/ spinach – 1 bunch (only leaves)

Salt

Sugar – 1 tea spoon

Garlic – 2 cloves

Curd – 2 table spoons

Water – as required

Oi – 1 table spoon

Whole wheat flour – as needed

For the Filling:

Paneer – 200 grams (grated)

Coriander powder – ¾ tea spoon

Cumin powder – ¾ tea spoon

Red chilli powder – 1 ½ tea spoon

Garam masala – ¾ tea spoon

Salt

Turmeric – ½ tea spoon

Coriander leaves – ¼ cup (chopped)

Method:

-Make chapati dough at first and keep aside.

-For the dough, make a paste of chopped Palak, salt, sugar, garlic, curd and little water in a mixer grinder.

– Take out the liquid and pour oil and whole wheat flour. Knead it into a soft pliable dough, cover and keep.

-For filling, take one bowl, mix in grated paneer, coriander powder, cumin powder, red chilli powder, garam masala, salt, turmeric and mix it.

-Add chopped coriander leaves and mix once again. Now, Stuffing is ready.

-Now comes the rolling part.

-Now take lemon sized chapati dough in hand, spread as a small disc by using fingers, by applying little flour.

-Keep this in your left palm, in a cup shape, put filling (smaller in size) and cover it.

-Now take extra flour for dusting and spread or roll this ball with light pressure by using a roller.

-Cook both the sides by using either oil, ghee or butter.

-Enjoy this either with sweetened curd, boondi raita or pickle.

 

Red cabbage Sandwich:

June 17, 2018

Red cabbage or purple cabbage? This vegetable has an identity crisis. Red or purple, it is one and the same and this vegetable has numerous health benefits as well. It is a cruciferous vegetable and can be consumed both raw and cooked.

It is a power house of Vitamins, Minerals such as Iron and calcium and dietary fibre . I normally avoid buying cabbages, due to its high pesticide content. Now a day, we do get organic cabbages here in Bangalore. Hence, there is an opportunity to have this beautiful veggie in a raw form as well. When we were shopping, my daughter remembered my Red cabbage sandwich, which I used to prepare for her when she was small and asked me to prepare the same. So, picked up and made this sandwich and tried one rice recipe as well. In coming days, you can expect my new recipe of Red cabbage and sweet corn one pot meal.

Now I will share my sandwich recipe from the scratch-

Ingredients:

Shredded red cabbage – 2 cups

Onion – 1 big

Garlic mayonnaise – 2 table spoons

Honey mayonnaise – 2 table spoons

American mustard – 1 tea spoon

Hung curd – 1 to 2 table spoons (to adjust the consistency)

Oregano – 1 tea spoon

Tomato ketch up – 1 to 2 tea spoons

Red chilli flakes – ½ tea spoon

Grated cheese – 2 table spoons

Bread of your choice – 1 loaf

Butter – to apply while roasting.

Method:

-Take one bowl, put shredded cabbage, chopped onion, garlic mayo, honey mayo, American mustard and hung curd. Mix nicely.

-Now mix in Oregano, chilli flakes, tomato ketchup and grated cheese.

– Mix and make a spreadable mixture. Now your sandwich stuffing is ready.

-Take one slice of bread, spread this mixture and close another bread slice over this.

-Apply butter on both the slices at outer side and keep it in a pre-heated sandwich maker.

-When outer surface becomes light brown, remove and proceed to make remaining sandwiches.

-If you want an extra zing, you can serve this with tomato ketch up or as it is.

Rava idli with Oats/ Semolina idli with Oats:

June 10, 2018

I normally used to make plain Oats idli, earlier. It is our favourite breakfast item and I wanted to make a slight change while preparing and used my Rava idli making method with oats added in it and served with Potato Sagu as how I serve normal Rava idli. It tasted good and we started liking this method instead of making plain Rava idli. This is one more instant and handy recipe for me and works just fine even in kid’s lunch box as well. Addition of oats increases the nutritional value of the dish. So, whenever excess curd is there, this is one more recipe to indulge in that too without any grinding and prior planning.

I normally prepare the dry mixture the previous night and keep it ready to cut short my early morning job. It works very well. Dry mix consists of seasoning and roasting part.

How I make –

Ingredients:

Normal Rava / Semolina – 2 cups

Oats – 2 cups

Curds – 2 cups

Water – 3 cups

Eno fruit salt – 1 tea spoon

Salt

Coriander leaves – ¼ cup (chopped)

Seasoning:

Ghee or oil – 2 table spoons

Mustard – 1 tea spoon

Urad dal – 1tea spoon

Chana dal – 1 tea spoon

Hing – ¼ tea spoon

Cumin – 1 tea spoon

Cashew bits – 2 table spoons (optional)

Curry leaves – 2 springs (Shredded)

Method:

-Take one kadai, do seasoning part. Heat ghee, splutter mustard, then add urad and chana dal.

-When dals become red, add cashew, hing, cumin, curry leaves and fry for 1 minute.

-Add Rava and roast for a while (until it is grainy) and add oats and proceed the roasting process for some more time. (May be 2 minutes more).

– Add in chopped coriander and mix until it distributes evenly and wilts a little.

-Switch off the gas and leave this mixture to cool. (I usually prepare this much in the previous night and keep it ready)

-Next comes the batter preparation. Use room temperature mixture. Don’t use hot Rava mixture to make idli batter.

-Take one big bowl, pour in curd and water (here I normally take one cup of liquid to each cup of oats and 1 ½ cup of liquid to each cup of rawa) It is a very simple calculation 😊

-Add salt and Eno fruit salt (you can use cooking soda as well) beat a little to attain frothy texture.

-Add seasoned Rava and oats mixture to this and mix.

-Now comes the idli steaming part.

-Take one cooker, pour one cup of water at the base and heat.

-Rinse idli mould by using fresh water. (it is an alternate to greasing the mould)

-Pour ready batter to idli mould, keep it in a steamer and steam cook for 10 minutes.

-Remove, cool, de mould and serve with chutney or potato Sagu.