My lunchbox

[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.

[minisoji]

Ingredients:

1 1/4 cup raw rice and 2 tbsps of tur dal, soaked in water for 2-3 hrs

2 tomatoes chopped

2 tbsp grated fresh coconut (optional)

2-3 dried red chillis, de-seed and tear

1-2 tbsp grated jaggery

1 tbsp chopped coriander leaves (optional)

salt to taste

oil as required


Method

1 Drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies (de-seed), grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter.

2 Heat griddle on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa and drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.

3 Serve hot with any podi or chutney of your choice like karivepaku podi or coconut chutney.