My lunchbox

[annie]

Cabbage Rice

Ingredients:
1 cup cabbage
1/4 cup onion
1 cup rice
4-5 curry leaves
1/2 tea spn mustard seeds

Spice paste :
1/2 tea spn chana dal
1/2 tea spn sesame seeds
1/2 tea spn coriander seeds
1 tbl spn coconut
4-5 red chillies
1 tea spn chopped ginger

Method:

Cook rice such that each grain is separate. Keep it aside till it is cooled.
Heat oil and add chana dal, sesame seeds, coriander seeds, coconut, red chillies. Grind with ginger to a coarse paste.
Heat Ghee/oil and add mustard seeds. When they start popping, add curry leaves. Add onions and cabbage, Add the paste, mix well. Add salt, 1/4 cup water(only if required, most cabbages leave lots of water while cooking, so be careful). Cover and cook till cabbage is done. Switch off the heat.
Add cooked rice and mix well.

Serves : 2
Preparation time : 25mins

[annie]

It is easy to make, healthy and tasty. The Potatto gravy goes well with pooris/chapatis/rotis.

Chapati:
Chapati/Wheat flour - 1 cup
Water - as required
Salt - as required

Instructions:
Mix chapati flour, salt. Add water little at a time and make chapati dough to a firm but not stiff dough. Knead the dough for at least 10mins (the more it is kneaded, the lighter the chapati will be). Cover the dough with clear plastic wrap and set aside for 1 hour.
Shape dough into round balls about the size of a large lemon. Roll out each one on a lightly floured board to a circular shape as thin as a French crepe.
Heat a griddle or frying pan until very hot. Put chapati on griddle and leave it for about 1 minute or until it is done. Turn and cook other side a further minute, pressing lightly around the edges of the chapati.
Serve these chapatis hot along with a favourite side dish.

PotattoGravy Curry:
Potatoes - 3 no.
Onion - 1 no.(finely chopped)
Popu mix (cumin seeds, urad dal, mustard seeds, chana dal) - 1 table spoon
Oil - 3 tsp
Turmeric - 1/4th tsp
Curry leaves - 1 stem (optional)
Salt - as required
Green chillies - 3 (or as required, finely chopped)
Besan flour - 2 tsp
Water - 1/2 cup
Coriander leaves - for garnishing

Instructions:
Boil the potatoes with water in a pressure cooker until they become tender (about 15mins or one whistle). Cut them into 1/2" cubes and set aside.
Heat oil in a pan. Add popu mix, curry leaves and fry for 2mins.
Add green chillies and onion and fry until onions turn brown.
Add turmeric. Add the boiled potato pieces and fry for 2mins.
Mix the besan flour in water and add to the pan. Add salt as required. Close the pan lid and cook for another 5mins.

[minisoji]

Ingredients:
Leftover chappatis
1/2 tin baked beans
1/4 cup cheese
4 tbsp sauce

For Filling:
1 carrot
5 french beans
1/4 cup boiled peas
1 capsicum
1 large floret of cauliflower
1/2 cup cabbage shredded
3 green chillies
1/4 tsp. garlic paste (or 5 flakes crushed)
1/4 tsp. ginger paste (or 1/2" piece grated)
1/2 tsp. lemon juice
1/2 tsp. soya sauce
1/2 tsp. tomato ketchup
Salt to taste
1 tbsp. oil


Method

Clean and chop carrot, capsicum, cauliflower, french beans, into thin 2" long slivers or sticks.

Chop green chillies also into small pieces.

Heat oil in a nonstick pan.

Add green chillies, garlic, ginger, stir.

Add all other vegetables, stirfry on high till veggies are tender.

Add soya, tomato sauces, lemon juice, salt, sugar, stir.

Divide filling into 6 portions.

Take on chappati, put filling in half portion.

Spread over half area evenly.

Sprinkle some cheese.

Fold empty half portion over.

A half round with stuffing inside should result.

Apply a little water to the inner edges, press together to seal.

Arrange them in a shallow ovenproof dish

Pour a half tin of baked beans in tomato over them, from tin.

Sprinkle cheese, sauce

Bake in preheated oven (200oC) for 10 minutes.

Serve as a casserole dish.

[minisoji]

Ingredients:
2 cups Pasta, small dried
1 Tablespoon Extra virgin olive oil
1/2 cup Onions, chopped finely
2 Cloves garlic, chopped finely
14 Cherry tomatoes, diced small
1/4 cup Water
1/4 cup Frozen peas
1/4 Cup Frozen corn
1 Tablespoon Fresh basil, finely chopped
1/2 Cup Mozzarella cheese, cut into small cubes
1 teaspoon Basil, finely chopped
Salt and pepper to taste



Method:

* Boil dried pasta in water for about 10 minutes. Pasta should remain slightly firm.
* In a small saucepan, saute olive oil, onions and garlic on medium-low heat for 3 minutes.
* Add cherry tomatoes, frozen peas, corn and water. Saute 3 minutes or until tender. Mix in cooked, drained pasta. Let cool.
* Toss in fresh basil, mozzarella, salt and pepper to taste.

[minisoji]

Ingredients:

1/4 cup onion
1/4 cup green beans
1/2 cup potatoes
1/4 cup capsicum
3 boiled eggs
1 cup basmati rice
3 green chillies
2 cloves
2 cardamom
1 tea spn ginger paste
1 bay leaf
A pinch turmeric
1/2 tea spn kolhapuri masala/garam masala/goda masala
Ghee
Salt

Method:
Heat ghee and add bay leaf, cardamom, cloves.
Add ginger paste, finely chopped green chillies and all vegetables. Fry for few minutes.
Add rice and fry again for few minutes. Add masala powder, turmeric and fry again.
Now add water(about 1 and 3/4 cup), salt and cook till done.

[minisoji]

Ingredients:
3/4 cup rice
1/2 cup onion(optional)
3-4 green chillies
1 and 1/2 tbl spns lemon juice
1/2 tea spn mustard seeds
1 tea spn urad daal
5-6 curry leaves
1 tbl spn ground nuts(optional)
A pinch turmeric
1 tea spn oil
Salt


Method:
Cook rice in pressure cooker. Rice should not become too soft, the rice grains should be seperate after cooking, otherwise it becomes paste when mixed, So use a bit less water compared to normal, instead the rice from previous day can also be used.
Heat oil and add ground nuts, mustard seeds and urad daal. When they start popping, add green chillies, curry leaves. Fry for a minute. Add onion, turmeric, fry till the onions turn slightly brownish.
Add the rice, salt and mix well. Turn off the heat and add the lemon juice. Mix well.