LUNCH BOX : COCONUT RICE, SPICY POTATO FRY, CARROTS !
SNACK BOX : GRAPES, SEASONED GARBANZO/ CHICKPEAS AND TORTILLA CHIPS FOR SNACKING !
RECIPE FOR
SEASONED GARBANZO/ CHICKPEAS
Ingredients:
Garbanzo bean - 1 cup
Mustard - 1/8 tsp
Urad dhal - 1/2 tsp
Curry leaves - few
Asafoetida - A pinch
Lemon - 1/2 tbsp
Coriander - few for garnishing
Shredded Coconut - 1 tsp
Oil and salt
Coriander leaves - 1 tbsp finely chopped
Ginger - 1/4 inch piece
Green chilli - 2
Make Paste of ginger and green chilli.
Method:
1. Soak the Channa overnight. Pressure cook by adding salt. It has to be soft but firm. (Do not over cook then it becomes mushy which we do not want)
2. Drain the water.
3. Heat oil in a pan. Add mustard, Urad dhal and curry leaves.
4. Now add the Asafoetida.
5. Add ginger and green chilli paste.
6. Add cooked Garbanzo. Now add lemon juice and salt.
7. Add the coconut, mix well until everything is blended well. Garnish with chopped coriander.
COCONUT RICE
Ingredients :
Basmati rice - 1 cup (cooked and cooled)
Coconut - 1/4 cup grated
Curd chilli or Red chilli - 3 or 4
Curry leaves - few
Cilantro - chopped 1/2 tbsp
Coconut oil - 3/4 tbsp
Salt as needed
Tempering:
Mustard seeds - 1/4 tsp
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Method:
1. Heat oil in the pan, add mustard seeds once they starts spluttering add the dhals.
2. Now add the chillies and curry leaves.
3. Add coconut and sauté slightly, now add the cooked rice and salt.
4. Mix well and when the rice gets warm enough switch off the flame.
5. Garnish with Cilantro.
SPICY POTATO FRY
Ingredients :
Potato - 2 medium size chopped to small cubes
Red chilli powder - 1 tsp (Increase or decrease accordingly)
Turmeric powder - 1/8 tsp
Garlic powder - 1/8 tsp (If you don't have garlic powder add 1 crushed fresh garlic but again its optional to use garlic powder and garlic)
Oil - 1 1/2 tbsp
Curry leaves - few
Mustard seeds - 1/4 tsp (optional)
Salt as needed
Method:
1. Wash potato in fresh water, drain and keep it aside.
2. Heat oil in the pan. Add potato fry for few minutes by closing the lid once in a while until potato is half cooked.
3. Now add all the powders, salt and curry leaves.
4. Cook/ fry the potato in low to medium flame till the potato are slightly crisp on the outside.
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