Category Archives: LunchBox

Kalonji Masala

Kalonji is name for stuffed vegetables in the state of Uttar Pradesh specially west part of it. Kalonji masala is a roasted spice powder that can be mixed with some other spices or can be used as it is to fill in various vegetables like okra[bhindi], bitter gourd[karela] , pointed gourd[parwal],egg-plants[baingan], potato[aloo] etc. This masala can also be sprinkled over while cooking chopped okra. pumpkin or potato. So lets make it…

INGREDIENTS:

  • Fennel Seeds[Sauf]: 50gm
  • Fenugreek Seeds[Methi]: 25gm
  • Black Mustard Seeds[Sarson]:25gm
  • Nigella Seeds[Kalongi]:25gm
  • Cumin Seeds[jeera]:25gm
  • Dry Mango Powder[Amchoor]: As per Taste

METHOD:

  1. Dry roast everything one by one leaving amchoor powder. Now grind everything together . Mix amchoor when it cools down & store it in an airtight container.
  2. HOW TO USE: Make ginger garlic & onion paste with very less water. Add this spice powder , red chili powder ,salt & mustard oil to it. Mix well. Keep it aside for 1-2 hrs so that all water gets absorbed in the spices.
  3. Now stuff it into your favorite vegetable.

NOTES:

  • This can be kept at room temperature for 3-4 months in an airtight container
  • Keep it in a dry place

Green Chutney

This is a chutney for everyday use & can be relished with anything from dal chawal to dosas to chips… nachos… & will add nutritional value to your food too as it is made of greens & dal[lentil].Let’s make it…

INGREDIEBTS:

  • Split Bengal Gram / Chana Dal 2 tbsp
  • Fresh Coriander leaves a bunch
  • Fresh mint Leaves 2tbsp
  • Green Chillies to taste
  • Ginger 1/2 inch
  • salt to taste
  • Lemon juice 1/2-1 tbsp [as per taste]
  • Mustard Oil 2tbsp

METHOD:

  1. Wash & soak Chana dal for 1 hr.
  2. Now grind it with all the ingredients mentioned above along with mustard oil. Add little water if required & its done..

NOTES:

  1. This can be kept in refrigerator for 2-3 days.
  2. If you don’t like the pungent flavor of mustard oil just grind it with water & consume on the same day.

Aloo Khasta Kachodi

North Indian food is full of deep fried delicacies. Although people today are more into eating diet & health foods but once the smell of the frying delicacies hits the nostrils all dieting is kept aside specially during the festivals. Kachodis & Puris are a must haves on special occasions & festivals in North specially in state of Uttar Pradesh. Here is one of my favorite kachodi recipe..

INGREDIENTS:

For Stuffing

  • Boiled Potatoes : 5-6
  • Onion  Finally Chopped : 1 medium
  • Ginger Finally Chopped : 1/4 tsp
  • Green Chili Finally Chopped : As per taste
  • Green Coriander Finally Chopped: A handful
  • Garam Masala Powder : 1/4 tsp
  • Red Chili Powder [optional]: As per Taste
  • Amchoor Powder : 1/4 tsp
  • Fennel [ Sauf] Powder : 1 tsp
  • Broken Cashews[Kaju]:  1 tbsp
  • Raisins[Kishmish] : 15-20
  • Cumin Seeds : 1/2 tsp
  • Crushed Coriander seeds : 1tsp
  • Asafoetida {heeng] : 2 pinches
  • Vegetable oil : 2 tbsp
  • Salt To Taste

FOR KACHODI

  • Wheat Flour 2 cups
  • Vegetable Oil : 2 tbsp
  • Salt 1/2 tsp

METHOD:

Lets prepare the stuffing first:

  • Heat a wok. Add 2 tbsp oil . Once the oil is heated add heeng & cumin seeds & coriander seeds. Let it splutter. Once the cumin stops spluttering add  green chili & ginger. Let it cook for 1 min on medium flame then add onion.cook until onion turns golden brown.
  • While the step one is happening peel & mash boiled potatoes. After the onion is done add mashed potatoes to it. Mix well & add all the spices , salt  cashews & resins. Mix well cook covered on medium flame for 5-6 min. Stir in between.
  • Let it cool completely & add green coriander. Your stuffing is ready.

Lets Stuff & Fry our Kachodis:

  • Prepare dough: Mix 2tbsp oil in dough & rub it with both hands. The flour should start looking like bread crum.
  • Now add salt & knead it with the help of water. Keep it  to rest for 15 min. It should be covered.
  • Take a lemon sized ball roll it a little with the help of a rolling pin . Put 1 tsp of stuffing . Take all sides & join in the center.
  • Roll again lightly with the help of a rolling pin. Repeat the process with the entire flour.
  • Heat a wok. Heat oil for deep frying. fry 1 or 2 kachodis at a time till goldeb brown depending upon the size of your wok.
  • Enjoy it hot with tea . They even don’t taste bad when cool down.

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NOTES:

The oil for frying should be properly heated when you put kachodi in it.Then turn the heat to medium to cook it properly.

 

 

 

 

Mix Vegetable[Potato,Bringal & spinach Mix]

This is a very famous mix of vegetables usaually prepared as sides with dal chawal or roti/paratha in the state of Uttar Pradesh specially western part of it. This mix is very nutritous & taste really good..here is the recipe..

INGREDIENTS:

  • Potato : 2 medium
  • Bringal/Egg Plants: 4-5
  • Spinach : 200gm
  • Tomato : 2 medium
  • Garlic Finally Chopped: 8-10pods
  • Green Chili Finally Chopped: As per taste
  • Salt to taste
  • Mustard Oil : 1tbsp
  • Asafoetida: A pinch

METHOD:

Peel potatoes & cut in cubes. Chop bringals in cube as well. wash & roughly chop spinach & tomato.

Heat a wok. Put mustard oil in it. once the oil starts fuming add asafoetida.garlic & chili. Cook  on medium flame till garlic starts looking golden brown in colour.

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Now add all the vegetables including tomato . Stir well. Cook covered for 15 min on slow flame.If there is any water left then cook on high flame  without lid till all the water gets dried.

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Serve as sides with roti/paratha or Dal Chawal.

Notes:

  • I always prefer mustard oil in my vegetables & curries as its pungent taste & smell gives different aroma & flavor to food. You can use vegetable oil instead.
  • It will taste even better if you add dill & fenugreek leaves in it.100gm each.

Fish Egg Cutlet

This time when my husband went to buy the fish it was already late afternoon.The vendor was short of fish so he gave some fish eggs. Though mu husband was skeptical about buying this but the vendor insisted. This is how fish eggs made way to my kitchen . I remember one of my Aunt use to make pakodas[fritters] out of it.But I chose to make it more healthy way  & it turned out really tasty.Here is my recipe….

INGREDIENTS:

  • Fish Eggs : 250gm
  • Rice Flour : 1 tbsp
  • Gram Flour: 1tbsp
  • Garlic Paste: 1tsp
  • Ginger Finally Chopped: 1/4th tsp
  • Green Chili Finally Chopped : As per taste
  • Fresh Green Coriander: A handfull
  • Chat Masala: 1tsp
  • Lemon Juice:1tsp
  • Vegetable Oil: 2-3 tbsp
  • Salt to taste

METHOD:

Wash fish eggs . Remove them from the skin shell &  wash them with water. You must use a very fine sieve to wash as they run away with water.

Now add all the above ingredients except vegetable oil into the eggs . Mix well.

fish

Heat a nonstick pan or skillet . Sprinkle little vegetable oil on it. With the help of a spoon put little mix on skillet & spread it like a cutlet. You can make 4-5 together depending upon the size of your skillet.Cook from both sides for at least  3-4 min.

Serve hot with your favorite Chutney.

 

 

 

 

Anda Bhurgi Masala/Spicy Scrambled Eggs[Lunch Box Recipe]

This is a quick & tasty lunch  box recipe which not only suffice your hunger but adds nutrition to your lunch…try this simple recipe

INGREDIENTS:

  • Eggs : 4
  • Onion Finally Chopped : 2tbsp
  • Tomato Finally Chopped : 2tbsp
  • Ginger Finally Chopped : 1/4 tsp
  • Green Chili finally Chopped: As per taste
  • Bay Leaf: 1
  • Black Cardamom : 1
  • Turmeric : 1/4 tsp
  • Vegetable Oil :  1tbsp
  • Salt To Taste
  • Green Coriander Finally Chopped: 2tbsp

METHOD:

  1. Break & whisk eggs thoroughly.In a pan heat oil. Add bay leaf & cardamom.Cook for 30 sec.
  2. Add green chili & ginger then add onion when chili & ginger are half cooked.Cook till onions are golden brown. Then add tomato , turmeric & salt. Cook for 2-3 min.
  3. Now add whisked eggs & cook on high flame by thoroughly stirring it. cook for 2-3 min.Garnish with green coriander.Pack with roti aur paratha in lunchbox.

NOTES:

You can add coriander powder & garam masala for more flavor. With this add a tsp of curd & check out the yummiiiineess.