Hello Dearies!!!! Life has Suddenly become busy with nice warm weather with a mix of rain. Weekends are spend outdoors catching up with friends young and old, get togethers and parties.
Such tired times requires some comfort food that can be whipped up in short amounts of time. Leftover rice finds its way into lunch boxes and kids have a great time eating the lunch. Here is how to go about making kids lunch in less than 10 mins on busy work mornings.
You will need;
2 Cups Leftover rice
1 Small Onion-Diced
1/2 big Tomato-Diced
1 Clove Garlic- chopped fine
1/2 inch ginger grated
1 Tspn Kanda Lasun Masala
** This is a speciality masala that we get in Indian stores here, sold by Prakash. This is used commonly in Kolhapur areas of Maharashtra. Alternatively used Rajwadi Garam Masala
Salt and Sugar to taste
Cilantro to garnish
Tempering;
1 tbspn Oil
1 tspn Ghee/Clarified Butter
1 heaped tspn jeera/cumin seeds
1 tspn haldi/ Turmeric
In a wok, take the oil and ghee and add jeera. Let it sizzle. Then add the onion,, tomato, haldi, clove and ginger and fry till oil separates the sides. Then add the kanda -lasun masala, little water and fry till the masala gets fried for about 1 minute, add the salt and sugar, lastly add the rice, stir well, reduce heat to low and cover and let cook for 4-5 mins. Take care that the rice does not stick to the pan. Garnish with Cilantro before serving.
** you can even try adding shrimps in when you fry the onion-tomato before you add the kanda lasun masala. Since we are vegetarians, I did not add anything.
Kids will love you for such fast and healthy yet yummy lunch boxes, you will love them for finishing lunch boxes. Looks like a good deal to me!!!!!
Hi Sweetpeas!!!! Summer has set its feet strongly in NJ and we have had some very hot and rainy days. The rain is more than I can ask for at this minute, but I am a Mumbaikar @ heart so June and rain is kind of salt and pepper for people like us.
Some lazy Sundays, I am in no great mood for cooking Lunch, Snack and dinner, so for snack we kind of have such chat items. They are easy to put together if you have the basic chutneys ready.
Also to be noted is that this is my 300th published post. What better way to celebrate this milestone than by spicing up with Bhel Puri.
I have a stock of these in my fridge most times. Unexpected guests are so common when you live close to the Indian street and grocery stores. These come as life savers for people like me.
You will need;
3 cups Bhel Mix, its basically a mix of some kurmura, shev and papdi(Bhel-Puri)
2-3 tbspn Date Tamarind Chutney
2 tbspn Green Chutney
** The chutney proportion is an eye mark, depending on how sweet or spicy you want the bhel to be.
1 Medium Onion chopped fine
1 Tomato chopped fine
Cilantro to garnish
1 tbspn Raw Mango diced finely
In a big bowl, Take the bhel mix and add all the above lastly the chutneys and mix well. Serve immediately, as the wet chutneys will soak the murmura or bhel mix and it would not taste the same. Soggy bhel is not an inviting dish.
Garnish with cilantro and shev and enjoy with a glass of chilled aam punha/Raw Mango drink.
