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Showing posts with label Lunch Box Menu. Show all posts
Showing posts with label Lunch Box Menu. Show all posts

Thursday, April 8, 2010

Event Roundup: Food for 7 Stages of Life - Tiffin Box & Winner Announcement?

Well, the much awaited roundup for Food for 7 stages of Life - Tiffin Box is out. This time I am not sharing any stories with you nor I am telling you why it was delayed. My chronicles might distract you from enjoying these wonderful dishes contributed by the extremely talented bloggers(read as chefs). Do come back to see who won this edition of Food for 7 Stages of Life. Keep guessing and yeah I can give you  a small clue 'Her recipes will scintillate your taste buds in no time'.

Update: Winner Announcement
Winner of this edition of Food for 7 Stages of Life is PJ of Seduce your tastebuds. Let us hear from PJ:
I am Padmajha Sureshbabu known as PJ to the blogging world. I am a Dietitian and health educator by profession but a stay at home mom for now.I started the blog to do something useful in my free time and now it has become more of a passion to me.

It is often mistaken that if a food has to be healthy it is either tasteless or difficult to prepare.But it is definitely not so.The recipes in my blog show that healthy food is both tasty and easy to prepare.You can also find nutrition articles and tips in blog.

Trying to get the members of your family to eat healthy is really challenging as the kids have a lot of snacks to choose from and the adults who go to work have little or no time to cook.Hence the home maker must use her creativity to churn out yummy stuffs in the kitchen that are healthy and easy to prepare and pack.I also feel that parents are the best role models in eating healthy as children imitate anything and everything the parents do and once parents eat the right food the child follow it without much coaxing..

The reason I include at least 4 dishes in hubby's lunch box is that he takes a very small breakfast coz he has to leave early and hence the i want the lunch box to provide the nutrients to make up for the breakfast.Tasty and nutritious is the mantra I follow while packing the meal and it includes rice[Carbohydrates], sambar/dhal/sundal[Protein],
Rasam,yogurt[protein,Calcium] and vegetable curry,a fruit[Vitamin and minerals].In this way we are able to meet some of the day's nutrient need.

 


 Bulgar Wheat Pilaf from Shankari Eashwaran



 Ligurian Shrimp Stew from Cool Lassie









Fabulous Meat Loaf from Cool Lassie








Pasta Pudding from Cool Lassie






































Tofu Fried Rice from Priya















Carrot and Spinach Rice (Microwave) from Priya










































 

Coriander Rice from Jayashree












 





 


South Indian Lunch Box from Priya Srinivasan



 
from Kamala









Bell Pepper / Capsicum Rice from Priya Srinivasan






Mixed Sprout Brown Rice from Priya Srinivasan






Poori Kurma from Nivedita






Fennel Pilaf rice from Nayna






Moglai Parota from Sayantani






Okra Gojju with Urad dhal Dosa from Asha Arvind








Sambhar Sadam from Jaishree






Rava idli with Carrot and Methi Leaves from Latha Ganesan







Chicken Frittaa from Sudha






Seafood Fried Rice from Sudha






Siam Noodles from Sudha




Mamak Stir fry noodles from Sudha






Pita Pocket from Sudha





Spicy Salmon from Kavitha








Katti roll from Kavitha








Mixed Vegetable Coconut Rice from Kavitha









Fried Rice from Kavitha

Wednesday, July 29, 2009

Green Rice with Green Raitha


I was telling my Mother in law that I had lots of Pudhina/Mint at home and asked her if she would suggest me some recipes. So today's post is from my in-law's kitchen. She suggested me two recipes Pudhina Rice and Pudhina thogayal. I am posting one of them. I was bored to call it as conventional pudhina rice or sadam. So I am gonna call this dish as Green rice. Don't get misleaded with Green Raitha and I did not use any green leaves, I just used green cucumber which gave raitha a light green texture.

Ingredients

Onion (Medium) - 1
Tomato (small) - 3/4
Green Chili - 4
Cloves - 8
Cinammon - 2
Bay leaves - 2
Cardamon - 1
Cumin Seeds - 1/2 tsp
Oil - 8- 10 tbsp
Salt to taste
Rice (Basmati) - 2 cup
Ginger Garlic paste - 1 tbsp
Pudhina - few
Water

To grind

Pudhina/Mint - 2cup
Coriander leaves - 1 cup
Green Chili - 2 - 4 (according to taste)

Raitha

Yogurt/Curd - 1 cup
Cucumber - 1/2 grated
Salt to taste
Coriander leaves/Cilantro to garnish

Method
  • Grind pudhina , cilantro/coriander leaves and green chilis to a smooth paste.
  • In a pressure cooker, add oil, cumin seeds, cloves, cinammon, bay leaves and cardamon.
  • Then add green chili, onion and saute.
  • Add tomato, salt and fry it for a while. Now add the ginger garlic paste and fry for couple of minutes. Now add some pudhina/mint leaves.
  • Then add the paste and fry it for a while. Before adding, measure the ground mix as the water needs to be added accordingly. Say if the paste measures to 1/2 cup, then we should use only 1 3/4 cup of water for boiling rice.
  • When the oil oozes out, add rice and then water. Check if salt and spice is ok. Close the lid and pressure cook for 3 whistles. Open the lid after the steam is released.
  • Serve it with raitha.
Raitha

Method:

Add grated cucumber, salt , green chili and yogurt/curd. Mix it well until the lumps disappear. Serve.

Wednesday, January 28, 2009

Cheez Amti (Tamarind Rasam)

Everyone loves to have rasam after a heavy meal, a long journey or when you fall sick. Here is the recipe for one such delicacy. We call it cheez amti (pronounce it as cheese), cheez meaning puli/tamarind in sourashtra. It is also called as Pilchar. This slang is used by Madurai Sourashtrians as far as I know.
Ingredients
  • Tamarind - half a size of lemon
  • Tomato - 1/2
  • Garlic - 1 pod peeled
  • Cumin Powder - 1 tsp
  • Pepper Powder - 1 1/2 tsp
  • Chili Powder - 1 1/2 tsp
  • Asafoetida - sprinkle
  • Turmeric Powder - pinch
  • Cilantro leaves - few sprigs
  • Curry leaves - 4 0r 5
  • Red chili - 1
  • Oil - 1 1/4 tbsp
  • Salt to taste
Method
  • Soak tamarind for 20 minutes in 1/2 cup of luke warm water. Extract the tamarind juice after filtering the residues into a bowl.
  • In the same bowl crush tomato so that its juice mixes with the tamarind extract. Here I use stem tomatoes which is similar to our nattu thakkali (country tomatoes, excuse if the translation is wrong) in India.
  • Add crushed garlic.
  • Add cumin powder, pepper powder, chili powder, asafoetida and salt.
  • In a Skillet, heat oil.
  • Add mustard seeds, when it splutters add cumin seeds, curry leaves and red chili.
  • Pour the tamarind extract.
  • Add coriander leaves.
  • Remove from flame when the rasam starts boiling.
Serving Suggestion
Serve rasam with hot rice and potato fry, the best combination. You can serve rasam separately as soup.

Sunday, January 25, 2009

Brinjal Rice / Vangi Bath



Today I thought I should post a recipe on Brinjal (eggplant), the king of vegetables. I think brinjal is one of the few vegetables that is liked by most of them. Even GOD might love this vegetable.
I just love them in any form. I learnt this recipe from one of my friend, I liked it so much because it tastes like biriyani and it is so easy and fast to cook.

Ingredients
(Serves 2)
  • Brinjal - 4 (Sliced)
  • Basmati Rice (90% Cooked) - 2 cups
  • Ginger Garlic Paste - 2 tsp
  • Onion (size:small) - 1 (Sliced)
  • Tomato (size:small) - 1 (chopped)
  • Curry leaves - 2 or 3
  • Garam Masala Powder - 1 1/2 tsp
  • Chili Powder - 1 tsp (can make it 1 1/2 tsp if you like it spicy)
  • Turmeric Powder - pinch
  • Oil - 4 tbsp
  • Salt to taste
Method
  • Add Oil, Ginger Garlic paste. Fry until the raw smell disappears.
  • Add Garam Masala. Fry it for a 20 seconds.
  • Add Onions, Curry leaves and fry it until the color changes.
  • Add Turmeric powder and blend it nicely with the onions.
  • Add Chili Powder and Salt. Mix it with the onions.
  • Now add tomato and saute until its blanched.
  • Add sliced brinjal.
  • Add 2-3 tbsp of water if the mixture sticks to the pan (optional)
  • Let the brinjal cook until it becomes soft and mushy.
  • On a low flame, add the boiled rice and mix it well.
  • Remove from flame.
Garnish : Add coriander leaves, fried onions.
Serving Suggestion : Serve it hot with Raitha.

I would like to submit this to Fall in love - Brinjal blog event hosted by Sanghi's food delights.