Fried Rice-Kids Lunch Box

Hello Sweeties!!! Are you well today? Did the kids take the lunch with them to school without any fuss? Lately this has been the story in out home, kids wake up, get ready with morning rituals and  sniff the lunch boxes to try guessing, whats for lunch?

If this has been a regular thing in your homes as well, worry no more. Moms United is there to help you. I have been experimenting in few items that are not only loved by my kids, but which are also easy to assemble in the morning rush. This is essentially as easy as giving tadka to rice and gets ready in no time.

When I was young the lunch box never changed unless it was my birthday. Taking the same old Poli Bhaji aka Roti Subji made school less appealing, seem like a drag throughout the day!! The anticipation of whats for lunch, smells of aloo parathas smeared with ghee from an old classmate's lunch box kept inviting us that we raided his tiffin box well before we were actually supposed to, Come on; who ever will pass out on an delicious piece of aloo paratha, well not me for sure. Sigh!! only if my Lunch box was  worth the wait, School might have been an interesting place to be!!!!

You will need;
1 Cup cooked White rice  
1/2 Medium Onion, Thinly Sliced  
1 Carrot-shredded
1/2 cup Cabbage shredded
5-6 Baby Corn- Sliced lengthwise
1/2 inch Ginger--finely chopped
2 cloves garlic finely chopped

Seasonings;
1 tbspon dark Soya Sauce
1 tbspn Sweet and Sour Sauce
1 tspn Maggi Noodle seasoning--Optional
* I have saved it from Maggi Instant Noodle packet  
1/2 Tspn Black Pepper  
Salt and sugar to taste 2 Tbspn Oil

 In a wok, heat oil on a high flame, add ginger and garlic.. fry for one min...then add onions., carrots and cabbage and corn. Fry till the carrots get cooked slightly. Then add the Soya sauce, Maggi Seasoning and  Black pepper, Salt and Sugar.. Stir continuously...lastly add the cooked rice.. and fry for anr couple of min's.

The rice is  ready to be served. Garnish with spring onions if kids like it. Enjoy this fried rice hot or at room temperature.

Kids Lunch Box -Vegetable Wheat Noodles.

Hello Sweeties!!!! Hope you are enjoying the school and falling back in routine just as much as I am. I like it when kids have a  definite schedule to follow. I am also happy that I work full time and  the question that most SAHM face evades me. The question of keeping kids occupied on days off from school or  in winters when play dates cannot be arranged, The constant What do I do, I am bored mom... never come near Ms. Ash. I Salute those Moms who are the back bone of any home and do these things willingly and always with a smile. They get taunted by their peers who work, thinking "Oh you stay at home all Day, what do you do when Kids are in School, Oh How I wish I had time for that chit chat and kitty party you SAHM  enjoy!!! Alas!!! People grow up is my answer to them. SAHM moms work more than most working moms and that is a fact my dear, as they do not step out of the house, they are automatically given the work  that normally Hubby's would pitch in if wifey is working, like grocery shopping, taking kids for various activities, volunteering in school, arranging play dates, laundry, home cleaning and the list is endless. Her house again is expected to look like a cleaning lady just finished her job. So Again I say, you SAHM moms deserve the day off to do absolutely NOTHING.

The common question that all Moms face and is often the only subject of discussion when 2 moms meet is Kids lunch box. When I was growing up, we never ever took fancy stuff. it was same old roti-subji day in and day out. Friends who got idli's, upma and such items were envied and had maximum friends in school. My Mom was a working mom and the commute in Mumbai was  tough, so we always by default had poli bhaji and  if she was extra happy tup sakhar poli. When I tell her that my kids dislike eating poli and bahji in lunch box, as they have to use hands to tear the poli or even if I make rolls, the food has Indian spices which have strong smell, they are made fun off by peers, she is nothing short of surprised and says rolling her eyes in her typical way that I am being Lazy that I don't want to roll the rotis every morning. But coming to point is, making decent lunches and making kids eat them is kind of becoming a struggle for Ms. Ash. Donut was such a sweet kid that whatever I gave and give  is finished irrespective of hot or cold, poor darling eats what he gets. Munchkin not so sweet. He has his days, his daycare heats up the food unlike Donut who is in Public school, yet he will not eat what is given to him only exception of a sandwich. Nutella and Peanut butter is not a favorite with them and they do not touch it with a 10 feet pole. So far we tried giving traditional tiffin items like sheera, upma, rice, idli, which again came back as is and untouched. So I am lost. I am trying different healthy lunch options with them which I am going to blog about; as and when I get positive feedback, Hopefully, I am not alone in this fight, and you will be there like always with me, to help me with ideas, support me and  encourage me each time. I had seen a similar noodle preparation on a TV show, where in the chef altered the dish to suit his traditional palate and ended up using Yam chips instead of noodles, but kept the base of veggies similar. Now Yam is not my kids best friend, so I opted to use the wheat noodles that are rich in Fiber and does keep their tummies full for some more time than the regular flour noodles. When I saw him make the veggie base, I thought to myself, "I must make that", and the result is as you see, I did make it that very day!!!!!


You will need;

1/2 packet of whole wheat Fiber rich Thin Spaghetti
1/2 Medium Onion, Thinly Sliced
1 Carrot-shredded
1/2 cup Cabbage shredded
5-6 Baby Corn- diced
1/2 inch Ginger--finely chopped
2 cloves garlic finely chopped

Seasonings;

1 tbspon dark Soya Sauce
1 tspn Maggi Noodle seasoning--Optional
* I have saved it from Maggi Instant Noodle packet
1/2 Tspn Black Pepper
Salt and sugar to taste
2 Tbspn Oil

Cook the Thin Spaghetti in salted water for 8 Minutes till al-dente. Drain and keep aside. In a wok, heat oil on a high flame, add ginger and garlic.. fry for one min...then add onions., carrots and cabbage and corn. Fry till the carrots get cooked slightly. Then add the Soya sauce, Maggi Seasoning and  Black pepper, Salt and Sugar.. Stir continuously...lastly add the cooked noodles.. and fry for anr couple of min's...The noodles are ready to be served. Garnish with spring onions if kids like it. Enjoy these noodles hot or at room temperature.


I am happy to give a shout out to Manasi aka Cook@ Heart who is hosting a CupoNation giveaway on her space. So if you don't yet follow her like a puppy, do so now and enter yourself to the cool giveaway she is hosting.

I am entering this dish in her giveaway, if I win will surely think of you Manasi..wink wink... does this bribe work????

Veggie BBQ on Skewers

BBQ season sets in as summer starts. Everyone everywhere is doing BBQ. Since we are Veggies, our options are limited for BBQ, hence I made this Veggie BBQ using achar masala.
You will need.
Cauliflower/ broccoli-- Steamed in Microwave for 3 mins.
Red and Green Peppers
Paneer cubes
Onions..
Ginger/Garlic paste-2 tsp
Salt sugar to taste
Oil 2 tbspns
Achhar Masala -- I like medium spice so i used 2 Tspns..

In a bowl mix in oil the ginger garlic paste, aachhar masala and salt and sugar. then marinate the veggies in this sauce for abt 2 hrs.. Arrange on the bamboo skewers. I did it in my oven so preheated the oven @400 and broiled the skewers.

njoii with hot sauce or cool ranch dip...
Tips;; Wet the Bamboo skewers as they will not burn in the oven.

Sweet and Sour Veggies

MY love for Indian Chinese had made me try this rec..I absolutely love Chinese food specially the food That I used to hog on when I was in college.. my nutritious lunch as we called it.....

you will need..

one big onion diced
one green bell pepper-diced
10 baby corns--small dices
half red bell pepper
cauliflower florets/broccoli florets..
one inch ginger-finely chopped

3 cloves garlic- finely chopped

For the sauce

one tbspn soy sauce
one tbsn..chili garlic paste
two tbspns tomato ketchup
salt and sugar to taste...

Mix all the sauces ..add salt and sugar.. and keep aside

In a wok.. heat oil...add the ginger and garlic....fry for a min or so.... then add veggies.. and on a high flame...stir fry them...once the veggies are half cooked,,... add the sauce's... little water and cook them..till the veggies are cooked but do not loose the crunch.... finally if you like add one tspn corn flour, mixed in water and cook for one minute..

The sweet and sour veggies are ready...Njoiii with steamed plain white rice or some Hakka Noodles here  or Tava Pulav Here

Love Ash.

Hakka Noodles

You will need;
One packet cooked Hakka noodles..Cook as per packet instructions..
1/2 green and red bell pepper..cut in long strips
one carrot-shredded
one small cup french beans--cut like pepper
spring onions..cut in ribbons..one cup-4oz.
One inch Ginger--finely chopped
3-4 cloves garlic finely chopped
Salt and sugar to taste

beans sprouts optional....
corn optional

soy sauce one tbsn and one tbsn chili garlic sauce

In a wok, heat oil on a high flame, add ginger and garlic.. fry for one min...then add onions.. peppers..and remaining veggies....add the sauces..salt and sugar..
stir continuously...lastly add the cooked noodles.. and fry for anr couple of min's...serve hott!!!