Tiffin Mania- Lunch box recipes (part 1)

 " Don't just feed.....Nourish your child".                          
Fill the tummies of your kids with nutritious bites.
Packing school lunches that please both kids and parents is not an  easy assignment It is like walking on a tightrope.It always remains a hot topic among the" supermoms".....For me every mother in this universe is "Supermom".A salute to all the Moms in the world.
"TIFFIN" is an Indian English word for a light mid day meal.In India it is used to describe either a lunch box or the food in it.
Thinking of what to cook for a tiffin is nightmare for many mothers as the young generation is very demanding and with western culture and cuisine slowly invading our lives.But nowadays "Supermom"has a wide variety to choose from the vast diversity of Indian foods to Western Staples.
VARIETY is the key...Give some innovative and creative ideas for your picky eaters.A healthy tiffin gives your child the energy to concentrate ,learn and play.So here I am with some tiffin ideas which I usually pack for my both daughters.

Paranthas in Tiffin:(A healthy punch to kickstart your child's day)
Paranthas are like a plain canvas .All you need is flour and some water to begin . You can add  any substitute  as a stuffing to make delicious paranthas.Paranthas are very good tiffin food at any time of the year.They are bliss for a healthy tongue. Parantha's are good souce of carbohydrates ,protein and fibres which help in giving the child energy to work the entire day and helps build immunity towards the infections.Paranthas are very handy and non -messy ...they can be rolled as a wrap...Make paranthas very colourful and nutritious by adding purees of vegetables...So some paranthas from my list:

VEGGIE -STUFFED PARANTHA:                                                                                    
My mother often played this trick on me.If I refused to eat some veggies-because it looked boring ...she would stuff it in parantha or knead the dough with it...eg methi ki sabji,palak ki sabji.chaulai (amaranthus ) sabji.To do what my mom did,add some spices to the flour and knead the dough with buttermilk (this way paranthas stay soft for longer).Also while making paranthas on tawa ,add a little butter for flavour.Pack these paranthas with some curd and chutneys and your kids will love it.

DAAL PARANTHA:                                                         
I used humble arhar (pigeon pea) to make paranthas which were quite filling and loaded with proteins.You can use moong dal or chana dal or urad dal or simply mixed dals.Kids love this parantha.Spread some meethi chutney or some cheese spread and make a roll .Tastes good even when cold ,so ideal for kiddies tiffin. Can use leftover dal in the fridge.

Ingredients
1 cup arhar dal
1 onion
2 green chillies
6 to 7 garlic cloves
1/2 cup coriander leaves
3 cup wheat flour
1 tsp dhania powder
1/2 tsp jeera powder
1 tsp red chilli powder
1/2 tsp haldi powder
1 tsp salt

Method:
Cook the arhar dal in 1 and 1/2 cup of water in a pressure cooker till done. Chop the garlic,onios and coriander leaves finely.In a big vessel take the arhar dal,add haldi powder,jeera powder,dhania powder,red chilli powder,onions ,green chilli,coriander leaves ,salt and wheat flour.Knead the dough well. You can add a tsp of oil to the dough and maki it little soft.
Roll into small paranthas and roast on tawa applying little ghee/butter.Spread some cheese spread and pack into your kids tiffin....and it will surely make the faces of your kids glow with joy.

Try out the above nutritious paranthas and please do not forget to write your valuable comments .Enjoy cooking....Anamika.

ALOE VERA RECIPES - MIRACLES OF ALOE IN KITCHEN

Eating ALOE-
“Aloe in the kitchen”

Hippocrates said “Our food should be our medicine and our medicine should be our food.”

We all have heard of the miracle plant  “ Aloe vera” and the miraculous feats  that this incredible plant performs on injured and sun burned skin.

This wonder plant is succulent and freely growing evergreen perennial herb.It belongs to liliaceae family….the same family to which garlic and onion belong to. 
Aloe vera contains over 200 active components including vitamins,minerals,amino acids,enzymes,polysaccharides and fatty acid- in fact a wonder plant used for wide range of remedies...it has both external as well as internal application.
Many people drink aloe vera juice even Mahatma Gandhiji believed that drinking Aloe juice daily in his early years helped him to withstand prolonged periods of fasting.
This wonder plant has now become a part of daily diet in many homes.One can add Aloe to smoothie,in salads and one can even prepare a delicacy from its leaves.Since I hail from Rajasthan ,this incredible plant is known as 'GAWARPATHA'  here.So here I am with two recipes of this wonder plant.
Aloe leaf is available in many of the vegetable shops in India.There are many types of Aloe Vera available in market.Prefer to choose having dark green colour leaf as it taste much sweeter than the other ones.In fact ALOE word comes from Arabic word 'alloeh' - shining bitter substance and Vera comes from Latin word 'Veritos' meaning Truth.

Aloe Paneer Melange(Classic Combination of Aloe and Cottage cheese in nutty gravy)

I saw this recipe on one of the cookery show.I made some slight variations.

Ingredients:

2 leaves of Aloe vera
1 onion                                                            
250 gm paneer

20 cashews ( make paste of 10 cashews)
1/2 cup methidana (fenugreek seeds) soaked overnight then boiled to remove its bitterness.Drain after boiling.                  
10 -15 raisins

pinch asfoetida                                                  

1 teaspoon grinded mustard seeds                      
Spices-red chilly powder,turmeric,garam masala,coriander powder,2 dried red chilly,amchur,salt
1  tablespoon edible oil ( in Rajasthan mustard oil /ground nut oil is used)

Method

Wash and peel the sides of Aloe Vera leaf to remove the thorns.Chop into cubes and pressure cook for 2 whistles with 1 cup of water.( Water can be used for kneading dough).During boiling gel present in the leaves  solidifies a little.Drain properly.
Heat oil ,add hing,dried red chilly,chopped onion,red chilly powder,turmeric powder,10 cashews chopped.Saute for 3-4 mins till oil leaves the edges.Add Aloe Vera,fenugreek seeds,salt ,garam masala,coriander powder and a pinch of sugar (sugar maintains the rich colour of the dish).Now add grinded mustard powder,amchur then paneer cubes and raisins.Add cashew paste and 1/2 cup water.Simmer on low flame for 5 min.Your impressive and healthy Aloe is ready to serve with hot crisp parantha or humble phulkas.

My serving suggestion : Serve in a silver plate and decorate (cover the royal dish) with silver leaf (chandi ka varak)

PAC DELIGHT (pineapple,aloe,cucumber delight)

Aloe is not so pleasant tasting on its own but when blended with tasty ingredients it gives a super tasty nutritious drink.This smoothie is bit tart,bit sweet and a whole lot refreshing.

Ingredients:

 (2 servings)
2 big size pineapple slices
1 cucumber peeled and cubed ( if it is organic in nature no need to peel)
1 cup Aloe Vera gel*
1/2 litre water
1 piece ginger
some mint leaves/parsley
salt,chaat masala,roasted jeera powder
1 teaspoon sugar
1 tablespoon lemon juice
crushed ice

Method:

Blend the above in mixer and add the spices according to your choice.Serve in stem glasses.

Some Tips while handling Aloe Leaf*

Aloe vera leaf has the ability to detoxify our body but it does not mean it is not toxic.It has a toxic part 'ALOIN' which has to be removed.This yellow colored ALOIN is present underneath the skin of the leaf.This bitter taste part of aloe is bitter in taste and has laxative property.

TRICK for removing ALOIN
1}EEP the leaf of the plant in the fridge overnight .Next day use the fruit peeler to remove the skin of the leaf.Be sure that you rinse the aloe gel you collect off in water two to three times to remove yellow sap.
2}If you have own potted plant then after cutting the leaf lit it stand up in a glass for 2 hours and let the yellow part drain .After that you have to fillet Aloe leaves to get gel.
                                                                               

1 Aloe vera leaf/stem

2 "filet it like a fish"

3 Gel separated out

Feel free to comment me on the above recipes from nature's wonder plant.....

Paryushan parv recipes-The festival of forgiveness

A time to seek and bequeath forgiveness.
Let me start by saying "Michhami Dukkadam" to all which means 'I am sorry ,I beg for forgiveness for all hurts caused by me knowingly and unknowingly'.This parv (festival) is celebratedevery year in the auspicious month of Bhadrapad of the calendar and extends from the fifth day to fourteenth day ( panchami to chaturdashi) of the bright fortnight by 'Jains' all over the world.It is time to celebrate the natural qualities of the soul.During this period Jain practice various penaces,vows,fasts,spiritual studies.
During Paryushan Jain do not eat potatoes,onion and garlic.In addition they also avoid green vegetables such as cauliflower,corn,cabbage.Jain believe greens have life and eating them is a sort of violence.All root vegetables are avioded during this period.
Only simple saatvik food is taken in this holy period.Milk,Milk products,rice,lentils,cereals,pulses and dryfruits take centre stage around this period.
Foodies try various recipes and combinations that are simple and delicious and stay within traditional parameters .Usually raw banana replaces potato and many interesting recipes are invented.Lentils are used in different ways to make food interesting.
Celebrating this parv by presenting these delicacies....

Raw banana kachori                                                            

Ingredients                                                                                

1/2 cup semolina (suji)
1/2 cup all purpose flour ( maida)
2 raw bananas (boil them along peel) remove the peels and mash them
2 green chilly chopped
2 teaspoon fresh cream (malai)
1 teaspoon pomrgranate seeds dried (anardana powder)
1/2 teaspoon baking powder
1/2 teaspoon lemon juice
2 tablespoon chopped cashews
1 tablespoon chopped raisins
salt
ghee/oil for frying

 METHOD

Sieve semolina,baking powder,maida twice.Add cream salt and make a pliable dough ( neither tight nor loose).Keep aside for 20 mins.
Stuffing :
Prepare stuffing by mixing mashed bananas,cashews,raisins,pomegranate seeds,salt and lemon juice.
Knead the dough again by greased palm.It will give flexibility to dough.Divide the dough in large lemon size equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle.Leaving center little thicker then edges around it.
Mold the dough into a cup shape and place 1 teaspoon of filling in the center.Pull the edges of the dough to wrap the filling.Repeat the same with rest balls.Let the filled balls rest for 5min before rolling.
Set the kachoris on a surface with the seam side facing up.Using the base of your palm ,slowly fltten them into about 3inch circle.( Do not use rolling pin.Rolling pins will causethe kachoris to have small holes ,allowing oil to fill the kachoris)
Preheat oil for deepfrying on medium.Fry these stuffed kachoris on medium low heat).After they start to puff flip them to other side.
Serve with green chutney and tamarind chutney. Enjoy

APPLE FUDGE ( Apple ki Burfi)                                                        
INGREDIENTS

500 gm ripe apples
125 gm ghee(clarified ghee)
300 gm sugar
250 gm khoya (mawa)
assorted nuts ( almonds,pistachios and chironji chopped)

METHOD

Wash the apples. Peel them  .Grate them.Boil them in water till they are softened.Drain them and squeeze them properly.Heat ghee in a pan and saute grated apple tlll they change their colour to pink.Add mawa and saute for 2 more mins.
Meanwhile prepare sugar syrup of two thread consistency.Boil sugar with 1/2 cup water for 7-8 mins.Switch off the flame.Add sauteed apple and mawa.Switch on the gas .Stir the mixture for 2-3 mins.Spread on a greased plate.Garnish with chopped nuts.Let it cool.Cut in desired shape.Enjoy
Wish everyone a very pious 'PARYUSHAN PARV'.

KABULI RICE-Enjoy this Royal treat from the land of Royals "JODHPUR"

KABULI - ( a rice speciality from jodhpur)

layered pulao-this recipe makes for rich feasting with alternate layers of rice,curd gravy and fried delights.it looks tempting decorated in a rice plate and served with love.prepared mostly during winters when all veggies are available.

"Kabuli" means from kabul.Jodhpur being the western military base and known for its bravo warriors since the time of mughals.So it is quite logical for cuisines to intermingle .Hence vegetarian kabuli pulao travelled from kabul to find its home away from home in Jodhpur.
This recipe takes a bit of time,but all the hard work in the kitchen will be well worth the end result-Layered rice with a blend of spice and sweetness and crunchy nuts and toasted bread croutons.This kabuli is fragrant,flavourful and filling.

Ingredients

2 Cups long grained basmati rice( authentically golden sella rice is used)*
4 potatoes
4 onion
1 yam ( Ratalu)
1/2 cup boiled green peas
1/2 cup cauliflower florets
3 white breads cut into pieces
1 Tb garlic ginger green chilly paste
1 lemon
1/4 cup chopped coriander leaves
4 tomatoes
5 green cardamom
2 bay leaves
20 cashewnuts chopped
1/4 cup raisins ( can use 1/2 cup green grapes)
1/4 cup peeled and chopped apple pieces
5 black cardamom
1" cinnamon
2cup curd
1/2 teaspoon cumin
1/2 teaspoon turmeric
3 teaspoon red chilly powder
3 teaspoon coriander powder
salt
1 teaspoon garam masala powder
1 cup milk
ghee for frying
pinch asfoetida
1 cup gatte ( 1 cup besan  ,add salt,asfoetida,red chilly powder,turmeric,cumin seeds and fennel seeds powder.add one teaspoon oil.add little water and make dough of it.make long rolls of the dough.boil these logs in water for 15 min.cut the roll in small pieces and fry these pieces in oil.)
METHOD;
Cook the rice along with cloves,black cardamom,bay leaf and salt.Care  should be taken ,don't overcook the rice,cooked rice should be firm and separate.meanwhile cut vegetables into roundels.Fry these vegetable roundels in ghee. Do not fry tomato roundels.Fry bread cubes separetely,keep aside.
Put 3 teaspoon ghee in a broad fry pan.mix all the dry spices in curd and whisk the curd.heat the ghee in fry pan add cumin seeds,asfoetida ,then whisked curd,Add fried veggies,ginger garlic paste,add cashew pieces,raisins,add green cardamoms and coarsely grinded cinnamon.add garam masala.cook till oil leaves the edges.Switch off the flame.add coriander leaves,fried bread,fried gatte.add lemon juice in curd gravy.
ASSEMBELING of layers
Grease a thick bottom pan put a layer of rice. then a layer of vegetable gravy,spread tomato roundels,apple pieces.Repeat this layering till all the rice and veg gravy is used.Keep the last layer of rice.Make a hole in the centre pour milk in the hole .close the lid and cook on slow flame for 15-20 min.
I place the gridle(tawa) on very slow flame and place the pan on it,this way the heat is very low.
Alternate method;
Close the lid and bake in a preheated oven at 175degree celsius for 25 min..
Serving Suggestion:
Do not mix the rice and gravy layers,instead just cut the layers with spoon and serve.
* Sella rice is also known as parboiled (converted) rice.For more information please visit http://www.shrilalmahal.org/basmati-rice-mughlai.html

kurram karram papad cone

a great starter recipe....crispy papad shaped in cone and filled with filling of your choice.easy to prepare..call it as appetizer or a tasty starter.it is a great dish to impress your guests.i saw this recipe in one of the cookery show on television....
papad/poppadom are thin brittle disks made with various doughs with spices and herbs are always enjoyed in any form.
it is said that if you have a papad after your meal it rinses all the grease from your throat ,thus often called as 'blotting paper"
benefits of papad;

1. Papad is a good appetizer and a source for digestive.
2. Roasted or grilled papad helps to absorb the fatty material from the mouth and throat.
3. Papad should be eaten in moderate proportion, else it can become the reason of acidity.
4. Papad is very high in sodium, hence not advisable for hypertensive people.
5. Papads are made of lentils, hence are free from gluten, rich in protein and dietary fiber.

All indian homes  have one or more type of papads in their pantry.so presenting a very interesting twist to indian papad....presenting humble papad into new sophisticated form

kurram karram papad cone

ingredients 

[serves -4]

papad (any variant)-2                                       

 rice puff (murmure) -1 cup

tomato chopped,cucumber chopped,onion chopped,boiled chana -1 cup

nylon sev /any namkeen variant-1/2 cup 

chaat masala,salt.red chilly powder 

tomato ketchup,green chutney

method          

break papad into two equal parts,it will give you two semi circles.microwave 1 papad semi circle at a time for 30 seconds.while papad is still hot form a cone by folding it.mix all the above ingredients mentioned (except chutney and ketchup).fill the cones with above mixture.garnish with tomato ketchup and coriander chutney.place this cone in shot glasses.put little amount of mixture at the base of the glass.serve immediately otherwise they will turn soggy...

for a variation.......think of fried noodles as a filling.....for our desi spring roll.....

celebrating lord krishna's birthday -the great teacher

may natkhat nandlal come to your house and takes away all your "makhan and mishri"with all your worries and sorrow and gives you happiness,health and prosperity.this year teachers day and janmashtami coincide on 5 september 2015..." गुरु गोविंद दोउ खङे काके लागू पाया,बलिहारी गुरु आपने गोविंद दियो बताय"

celebrate kanha's birthday by preparing sumptuous dishes.since banke bihari is a food lover so treat the lord,your family and yourself by preparing farali(vrat) items as every ardent devotee pamper ladoogopal by observing fast,so here i am with a falhari platter.in our community it is customary to prepare panchamrit,dhaniya panjiri,makhane ki kheer and various pag (dessert made with sugar syrup). i bring these delectable janmashtami recipes......

sabudana (sago) lollypop

ingredients

1 cup sago /sabudana/pearl tapioca soaked in 3/4 cup water for 2 hrs

\4 boiled and mashed potato
1/2 cup roasted and deskinned peanuts
3 green chillies chopped
coriander leaves chopped
2 teaspoon lemon juice
rock salt
oil for frying
12 icecream sticks
method
drain sago completely.mix with all the above ingredients mentioned above(except oil).mix the mixture properly.keep covered for 1 hour.make lollypops on icecream sticks.keep in refrigerator for 20 min.fry in hot oil on medium flame.serve with green chutney

banana dahivada

ingredients

3 raw bananas

cashewnut 8 chopped                                              
1/2 teaspoon mint powder
1/2 teaspoon roasted jeera powder
2 table spoon water chestnut (singhara)flour
raisins 8
2 cup whisked curd
rock salt
oil for frying

method

boil bananas without peeling them.after boiling peel them and mash them.add waterchestnut flour and salt.grease your pa;m.take some mixture in your palm.add some cashews and raisins.lightly seal them and make small ball.fry till golden on medium flame.soak these vadas in warm water for 15 min.gently squeeze to remove extra water.whisk curd.add vadas ,garnish with jeera powder and mint powder.you can also add some tamarind chutney.

nariyal meengi paag (coconut melon seeds fudge)

ingredients

dessicated coconut 1/2 cup      
sugar 2 cup
meengi/magaz/melon seeds 1 cup
mixed nuts 1/2 cup
water 1 cup

method

dry roast dessicated coconut,meengi and mixed nuts separately for 4 mins
coarsely grind melon seeda and mixed nuts.meanwhile prepare sugar syrup by cooking sugar and water in pan for 10 min until 2 strings consistency is reached in the sugar syrup.add coconut,mixed nuts and meengi in sugar syrup and immediately spread the mixture on greased plate.when the spread is slightly warm cut it into desired shape.