Tuesday, 30 September 2014

Palak Fried Rice with Paneer and Vegetables | Healthy Kids Lunchbox Recipe

Packing for the kids lunch box seems a chore to many.But with a simple pre-preparation step, one can pack in nutrition and color into the little ones lunch box. This is one such recipe where almost all the steps can be made ahead and stored in the refrigerator the night before and the last stage of cooking can be done just before packing it into the lunch box.

I used:

Palak Puree- ¼ cup
Cooked rice-as needed [see note below]. Cool the cooked rice and keep aside.
Mixed vegetables-1 cup , chopped into thin slices[I used tri color bell peppers, baby corn , mushroom]
Paneer-1/4 cup ,cubes                      
Onion-1, sliced
Garlic-2 cloves, chopped
Kalonji-1/2 teaspoon
Cumin seeds-1 teaspoon
Garam masala- 1 teaspoon
Cinnamon-a small piece, broken into bits
Salt to taste
Heat oil in a pan and add the kalonji and cumin seeds. When the cumin splutters, add onion and garlic and saute for a minute. Add all the vegetable and cook for 2 minutes .Add the palak puree and mix. Add a little water, around ¼ cup and paneer cubes. Put in the masala powder and mix well.

Add salt and cook on low flame till the moisture has almost evaporated but the mixture should still be a little moist. Add the rice and mix everything together.Cook on low for another 2 minutes for the flavors to blend.

Pack this with some crispies…

  • The quantity of the cooked rice will vary on how you like it to taste. If the kid likes it nice and green add less of rice. If the child is not into eating spinach, add more rice and it will turn the dish pale in color.
  • Instead of garam masala, any other spice mix can be used like sambar powder, pav bhaji masala, channa masala etc. Or you can even try using international flavors like bereber powder,Baharat spice blend etc
  • Baby corn can be parboiled and added
  • Other vegetables like carrot, peas , beans can also be parboiled and added along with the capsicum.
  • Any vegetable can be added or omitted from this list based on what the kid prefers.
 This post is for the Kids Lunch Box Recipes event @ Indus Ladies

Bon Appetit...

Methi Vegetable and Cheese Paratha | Healthy Kids Lunch Box Recipe

 Roti / Chapathi is something that my kids love to eat and I try to make them more nutritious by incorporating different  vegetables and I also add some masalas to make them more flavorful.

Here is one such recipe that can be packed for the kids lunch box. I have used a cookie cutter to make the parathas cute and packing the rotis in different shapes making the lunch very interesting.

I used:

Whole wheat flour- 2 cup
Methi leaves/ fenugreek leaves- a large handful,washed and drained,roughly chopped
Grated radish-1/4 cup
Grated carrot-1/4 cup
Grated cheese as needed for the filling
Cumin seeds- 1 teaspoon
Turmeric powder- a large pinch
Oil-1 tablespoon
Salt to taste

In a bowl take the flour, methi leaves, cumin seeds, turmeric powder, grated vegetables,salt and mix well. Let it sit for 5 minutes .The vegetables will sweat in the meantime.Now add water little by little and knead to a smooth and elastic dough.Add oil and knead for a couple of minutes.

Divide the dough into golf sized balls.Dust the work surface with flour and roll out into parathas.Place some grated cheese in the center and close it up with dough by bringing the side together.Roll it out. Use a cookie cutter and cut the paratha to any shape you desire.[ Remove the excess dough from the side and reuse it].Cook on a heated griddle till brown spots appear on both sides.

Remove from heat and pack along with a side dish of the kids choice.

Healthy dish ready to be served....

This post is for the Kids Lunch Box Recipes event @ Indus Ladies

Bon Appetit...

Zambia - Golabjamoun | Sweet Potato Dessert

The last dish in our 30 day Culinary journey across the globe. is Zambia. I really cannot believe how time could fly so fast! The days or should I say months of preparation saw us running across the globe hunting for authentic recipes.

Finally we have landed in Zambia. And to celebrate this month long journey, I have prepared a sweet potato dessert, that is so simple and extremely addictive.

The name sounds so much like our Indian dessert - Gulab Jamun and tastes just as delicious.

I used:
Adapted from here

Sweet potato - 1 large, peeped and cubed
Milk-1/4 cup / a little extra if needed
Wheat flour-1/4 cup
Cinnamon powder-a pinch
Powdered Sugar- to taste
Oil to deep fry

Pressure cook the sweet potato in milk. Once cooled, mash well.Add cinnamon powder, sugar and flour.Mix well to form a lump-less batter.

You can see the consistency of the mixture. It is somewhere between a thick batter and a loose dough.Add milk / wheat flour to get the desired consistency.Take a spoonful and shape into a ball.Heat oil for deep frying and drop them one by one onto hot oil.Lower the flame and cook till the balls are golden brown in color.

Serve as such or with condensed milk...

Hubby and me finished the first batch as soon as the pics were clicked and then made another batch for the kids...

Bon Appetit...