Tiffin Box

In the morning one is always short of time. Something special for the Tiffin seems impossible. But it is not so, if planned properly on the previous night. The final cooking and the packing could be left for the morning.
MANGO PANCAKE
Serves 4
1 ripe mango chopped
¾ Atta (whole wheat flour)
¾ cup milk
Oil for frying
Put mango, Atta and milk in a mixer and blend to a smooth thin batter.
Heat a pan. Add a tsp of oil in the pan and spread it.
Add 2 tbsp of the pancake batter and spread it like a dosa. Put 1 tsp of oil around it and reduce flame. Cover the pan with a lid. Leave for 2 minutes.
Uncover, increase flame, put ½ tsp oil over the pancake and turn it. Let it cook for 1 minute. Take it out on a plate & serve hot.
VEGETABLE PANCAKE
Serves 6
¾ cup semolina (suji)
¼ cup Atta
½ cup curd
1 ½ cups water
½ tsp salt, ¼ tsp eno fruit salt
FILLING
¾ cup finely chopped cabbage
1 small carrot cut into match sticks ¾ cup
2 tbsp finely chopped green coriander
1 medium onion finely chopped
1tsp ginger finely chopped
1 medium, tomato chopped
2 cubes cheese grated ¼ cup
Salt, pepper to taste
Sieve suji and wheat flour together.
Add curd and water. Make a smooth batter of a thin pouring consistency.
Allow the batter to stand for 30 minutes.
To prepare the filling, heat oil in a kadhai. Add onions and ginger. Reduce flame till soft. Add tomatoes. Bhuno for 2 minutes, add carrot and cabbage. Bhuno for 2 minutes. Remove from fire. Add the grated cheese, coriander, salt & pepper. Mix well. Keep filling aside.
To prepare the pancake, beat the batter. Add eno and mix well.
Spread ½ tsp oil or butter on a non stick pan
Put a karachhi of batter onto the pan and spread evenly.
Cook quickly on one side until golden brown. Turn and cook on the other side.
Put some filling and roll it up. Serve hot.
NUTRITIOUS MAGGIE BALLS
Serves 4
Maggie noodles boiled 1pkt
Carrot grated ¾ cup
Cabbage chopped ¾ cup
Whole wheat flour (Atta) 2tbsp
Butter 2 tbsp
Milk ¾ cup
Salt to taste
Almond powder 1tbsp
Boil noodles in 1 cup water on medium flame till water gets absorbed.
Melt butter in pan, add Atta, stir fry for a minute. Add milk stirring continuously.
Add carrots, cabbage, almond powder and cook till thick enough to be shaped in to balls.
Remove from fire. Cool.
With oiled hands, make balls and deep fry them.
SOYA ALOO PURI
Serves 4
1cup Atta (wheat flour)
½ cup soya powder made by grinding nutrinuggets
1tbsp suji (semolina)
3medium potatoes – boiled& mashed
¼ tsp salt
¼ tsp jeera powder, red chilli powder, turmeric powder, coriander powder, dry mango powder, dry pomegranate seeds
2 green chillies chopped
1. Mix all the ingredients and make dough with little water.
2. Keep covered for 10-15 minutes.
3. Heat oil in a kadai. Make puries with the dough and fry in oil.
SOYA PALAK PURI
Serves 2
Wheat flour ½ cup
Soya powder made by grinding nutrinuggets ¼ cup
Semolina (suji) ½ tbsp
Spinach (palak) ½ cup chopped
Salt ¼ tsp
Mix all the ingredients and make dough with the help of little water. Keep covered for 10-15 minutes.
Heat oil in kadhai. Make small puries and fry in oil.
Serve with tomato ketchup.
MOONG SPROUT PARANTHA
Serves 4
1 cup sabot moong dal or readymade fresh moong sprouts
1 small onion finely chopped
1”piece ginger finely chopped
2 flakes garlic finely chopped
A pinch of hing
Oil
Salt to taste
Dough
1 cup wheat flour
1 tbsp soya powder made by grinding nutrinuggets
Soak sabot moong overnight in 2 cups water in a warm place. Cover it with a net
On the next day in the evening, you will find small white sprouts coming out of it.
Pressure cook moong sprouts with just ½ cup water to give 1 whistle
If there is excess water, dry it on fire. Remove from fire and cool.
Heat 2 tsp oil. Add hing and chopped onion, ginger & garlic. When the onions turn transparent, add the boiled moong sprouts and salt. Mix it well and mash moong well.
Make chapatti dough with wheat flour, soya powder & water.
Make stuffed paranthas with the above moong filling and fry on tawa with ghee or oil.
KATHI NUGGET ROLLS
Serves 4
1 cup maida
1 cup atta
½ tsp salt
MARINATE TOGETHER
1 cup soya nuggets soaked in warm water for1/2 hour, drained & squeezed
1 ½ tsp ginger garlic paste
1 tbsp corn flour ½ tsp salt
INGREDIENTS FOR FILLING
3 tbsp oil
½ tsp ajwain
2 onions cut into 4 pieces
2 firm tomatoes cut into 4 pieces
½ tsp soya sauce
½ tbsp tomato sauce
½ tsp vinegar
Salt & pepper to taste
Soak the nuggets in warm water for half an hour. Squeeze out and wash thoroughly in 3-4 changes of cold water.
Marinate the nuggets with corn flour, salt and ginger garlic paste. Leave it aside for 15 minutes.
Knead the Maida & atta with salt, into a smooth dough. Cover and keep the dough aside till the filling is ready.
Heat oil. Add marinated soya nuggets to it and keep frying for 5-7 minutes. Remove from kadhai.
Heat 1 tbsp of oil in same kadhai, add ajwain and the onion. Fry on high flame for 3 minutes.
Add the tomatoes and fry for another 2 minutes.
Add the fried soya nuggets, mix well for 2 minutes.
Add the sauces, vinegar, a pinch of salt and a pinch of pepper. Mix thoroughly for 2 more minutes. Remove from fire.
Make round paranthas with the prepared dough and spread a row of nugget filling and roll it up.
Wrap it in a paper napkin at one end and serve.