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.

happy 5, 6 & 7th navratra

ALOO MAKHANA
Serves 6
5 medium potatoes boiled
½ cup roasted peanuts
½ cup makhana
2 tbsp ghee
2 tbsp tomato puree
A pinch of hing, 1 tsp dhania powder
Salt to taste
Grind roasted peanuts. In 1 tbsp ghee roast the makhana.
Cut potatoes in to two if large. Shallow fry potatoes in oil on high flame.
Heat 1 tbsp ghee in a kadhai, add hing, and add dhania powder. Fry for 1 minute.
Add the tomato puree and fry for another 1 minute.
Add the potatoes, makhana, peanut powder and 2 cups of water. Let it blend well and boil till the desired consistency is reached.
Add salt to taste. Remove from fire and serve
ALOO TIKKI
Boiled potatoes 5
Roasted peanut powder ½ cup
Buckwheat flour 2 tbsp
½” ginger chopped
Green chillies chopped 2
Salt to taste
Mash potatoes and add rest of ingredients and deep fry till golden brown.
Serve hot with chutney.
ROASTED PANEER
Paneer cubes ½” size 1cup
Oil 1 tsp
Cumin seeds 1 tsp
Salt, red chilli powder, garam masala, amchur ½ tsp
Juice of ½ lemon
Heat oil on griddle. Add cumin seeds.
When crackles add paneer, sauté from both sides till it turns to pink.
Sprinkle all seasonings. Roast again for few seconds.
Remove from fire and drop some lemon juice over it.
NOTE: same can be done with boiled potatoes also.

fast or feast....? happy 2,3 navratra

SABUDANA POHA
Serves3
1 cup sabudana (soaked for 8 hrs in little water)
2 potatoes chopped
2 green chillies finely chopped
Ginger ½” chopped
Cumin seeds 1tsp
Coriander seeds 1tsp
Roasted peanuts 1tbsp
Salt to taste
Juice of ½ lemon
Oil 1tsp
In pan heat oil, add cumin seeds and coriander seeds.
When crackle, add potato, lower down the flame, cook till they done.
Add ginger, green chillies, peanuts and salt.
Add sabudana & lemon juice over it.mix gently
Cover with lid on low flame for 10 minutes.
Serve hot with tamarind chutney.
SABUDANA CUTLET
Makes 15
1 cup sabudana (soaked for 8 hrs.)
1 cup Boiled & mashed potato
½” ginger grated
2 green chillies finely chopped
Roasted peanuts crumbs ½ cup
Buckwheat flour 1 tbsp
Salt & red chilli powder to taste
Oil for frying
Mix all above ingredients together except oil.
Make finger size cutlets with the help of little oil.
Deep fry the cutlets till golden.
Serve hot with chutney.
SABUDANA KHEER
Serves 3
½ cup sabudana (soaked for 8 hrs)
1 litre milk
½ cup water
½ cup sugar
1 tsp green cardamom powder
1 tsp chopped almonds
In bottom heavy pan, boil water, add sabudana.
After 2 boils add milk, stirring continuously.
Boil for 5 minutes, low down the flame.
Cook till milk comes to half the quantity.
Add sugar. Give 1-2 boil.
Add cardamom and almonds; cook for another 5 minutes on low flame.
Serve hot or cold according to taste.

NAVRATRA SPECIAL....

PANEER KEBAB
Grated cottage cheese ½ cup
Grated raw bananas 1
Singhada (water chestnut) flour 2 tbsp
Roasted peanut crumbs ¼ cup
Rock salt to taste
Finely chopped green chillies 2
Finely chopped ginger ½”
Oil to fry
Mix all the ingredients except oil, make small balls out of it.
Heat the oil, and deep fry the balls till golden.
Remove from fire and serve with tamarind chutney or dhania pudina chutney.
DATE AND BANANA SHAKE
Serves 1
¼ cup dates (khajur)
½ banana
1 cup milk
4-5 ice cubes
Soak dates in warm milk for 15 minutes.
Combine the soaked dates, milk and banana with ice cubes and blend in liquidiser.
Serve immediately.
BUCKWHEAT POTATO PANCAKE
Makes 6 wedges
1 cup buckwheat (kutto ka atta)
1 cup grated raw potato
1 cup curd
1tbsp grated ginger
2-3 green chillies, chopped
¼ cup chopped coriander
Salt to taste
For the tempering
3 tbsp oil
1 tsp cumin seeds
1 ½ tsp sesame seeds
¼ tsp asafoetida
Combine the buckwheat and curd in a large bowl and mix well. Allow to stand for 1 hour.
Add potato, ginger, green chillies, coriander, salt and mix well. Allow to stand for 1 more hour.
Heat the oil in a non stick pan, add cumin seeds and when they crackle, add the sesame seeds and the asafoetida.
Pour the buckwheat batter in an even layer and cover the pan.
Lower the gas flame and cook for 5 minutes. Now turn the other side.
Cook again for 4-5 minutes.
Cut into six wedges.
BUCKWHEAT RADISH PANCAKE
1 cup buckwheat
1 cup grated radish
1 tbsp ginger
2-3 green chillies chopped
¼ cup chopped coriander.
Salt to taste
Combine all the ingredients together, mix well, stand it for 15 minutes.
Add little water to make batter like consistency.
Heat a drop of oil in non stick pan pour the batter in a layer, cook till golden.
Turn to other side again cook till it crisps.
Serve with curd or aloo ki subzi.
AMRITSARI PANEER
Cottage cheese 250 g
Buckwheat 1tbsp
Lemon juice 1tsp
Salt & red chilli powder to taste
Grated ginger 1tsp
Cut cheese into ½” pieces. Sprinkle atta, salt, chilli powder, ginger and lemon juice over it.
Rub lightly with hands and keep it stand for 15 minutes.
Heat oil & deep fry till golden brown.
NOTE: Same can be done with raw potato. One can use singhada flour in the place of buckwheat.

kids attraction...

MAGGIE ROLLS
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.

BHUJIA ROLLS
Serves 6
Potatoes boiled 4
Peas boiled 1cup
Onion finely chopped 2
Ginger grated 1 tsp
Dry mango powder (amchur) ½ tsp
Cumin seeds (jeera) 1 tsp
Salt 1 tsp
Bread crumbs ½ cup
Bhujia 2 cups
Oil for frying
Grate boiled potatoes.
Add peas, onion, ginger, amchur, jeera, salt, bread and 1 cup bhujia.
Mix thoroughly, with wet hands make rolls.
Spread bhujia. Coat each roll with bhujia.
Fry this.

healthier alternative to frankies

LEBANESE WRAPS
Serves 2
Carrots grated 200g
Cabbage grated 200g
Spring onion chopped 1
Capsicum chopped 30g
Curd hung ½ cup
Tomato chopped 1
Lettuce leaves 2
Oregano 1tsp
Whole wheat rotis 2
Salt & pepper to taste
Garlic flakes 4
Boiled chickpeas 50g
Olive oil 1tsp
Make the hummus by churning the chick peas, olive oil, curd, garlic, salt.
Add carrots, cabbage, onion, capsicum.
Spread the hummus and veggie mix, liberally on rotis.
Top with tomato, lettuce, oregano and pepper.
Roll into wraps and serve at room temperature.

Sweet & salty sandwich..

RUSSIAN SALAD SANDWICH
Serves 4
Mayonnaise ¾ cup
Cream 1/3 cup
French beans threaded & finely chopped 1 cup
Carrot finely chopped 1 cup
Boiled potato finely chopped ½ cup
Boiled peas ½ cup
Tinned pineapple or apple or grapes finely chopped 1/3 cup
Lettuce leaf 1big
Mozzarella cheese grated ½ cup
Sandwich bread 4 slices
Black pepper 1 tsp
Boil 4-5 cups of water with 1tsp salt. Add French beans, carrots & peas in boiling water & cook for 3-4 minutes till the peas are just done. Do not over boil.
When done, drain immediately and refresh by putting in ice cold water. Strain. Keep in the strainer for few minutes.
Mix boiled vegetables, boiled potato & fruit in a large bowl.
Mix mayonnaise with cream and cheese. Pour the mayonnaise dressing gradually over the fruit & vegetable mixture, add black pepper, mixing lightly.
Take a bread slice, arrange half of lettuce leaf, layer this sandwich mixture on it and cover with another slice.
Repeat the same for other slices.
Now place these sandwiches in hot griller and grill it till done.
Remove the grilled sandwiches and serve hot on the bed of French fries (optional).