Tuesday, September 12, 2017

Lemon Rice - Lemon n spice Kids Lunch box series

In her Planet box today - Lemon rice, Curd and Parippu vada. Today I went to gym around 5 in the morning. So I soaked the daal before I left home. After 2 hours I drained water from daal and kept it to dry. Meanwhile, I pressure cooked the rice and allowed it to cool on a wide plate. As the main jobs were done, it took very less time for me to temper the lemon rice(5 minutes) and fry the parippu vada(15 minutes).

Lemon n spice Kids Lunchbox series: Lemon rice , curd and parippu vada

How to make Lemon Rice for tiffin box / Kids Lunch box / Office lunch box under 15 minutes?
Cooking and preparation time : 15minutes, Serves : 3

Ingredients :

Sona masoori Rice : 1 Cup
Salt : 3/4 tsp
Peanuts / Cashews : 1/4 cup
Freshly squeezed lemon juice : 1 lemon
Sesame oil : 2 tbsp

For Tempering :

Mustard seeds : 1/2 tsp
Urad Daal : 1/2 tsp
Dried red chillies : 1
Ginger : 1/2 inch piece, finely chopped
Green chillies : 1, finely chopped
Curry leaves : 2 , finely chopped
Asafoetida powder (Kaayam podi): 1/2 tsp
Turmeric powder : 1/2 tsp

Lemon n spice Kids Lunchbox series: Lemon rice , curd and parippu vada

Directions for easy Lemon rice : 

1. Rinse the rice and pressure cook for a whistle with 2 cups of water and salt. When the pressure releases, open the lid and transfer the rice to a wide plate/vessel. Allow to cool.

2. In a small skillet or frying pan, add the oil and add peanuts. Fry them till they are crunchy and brown in color. Remove from oil and transfer it to the same plate of cooked rice.

3. Add mustards to the same skillet and allow it to splutter. Reduce the flame to low and add in the urad daal. When it becomes golden in color, add Dried Red chilly, ginger, green chilly and curry leaves. Saute for a minute or two. 

4. Switch off the flame and add the Asafoetida powder and turmeric powder. combine very well with the oil.

5. Now pour the Tempering mixture on top of the rice and peanuts. Squeeze the juice from one lemon on top of it and mix very well. Keep lemon rice covered for 5 minutes for the flavors to blend. Serve with pappad, pickle, and yogurt.

Lemon n spice Kids Lunchbox series: Lemon rice , curd and parippu vada

Similar Rice Recipes for Kids lunchbox,

Happy Cooking,
Lena

Tuesday, August 29, 2017

Restaurant style Pongal / Ven pongal - Lemon n Spice Kids Lunch box ideas


Pongal, carrots, grapes, protein bar and apple jack loops

Another busy Monday morning!!!
Hope you all had a wonderful Vinayaka Chathurthi. Today I packed -   Lunch: Pongal, Snacks - Bar, grapes, carrots and Apple Jack cereal loops

How to make Pongal / Ven Pongal / Ghee Pongal at home using a Pressure cooker?
Cooking time: 15minutes Serves: 2 kids / 1 adult

Ingredients :

Sona masoori rice / Pachari : 1/4 Cup
Moong Daal / Cherupayaru parippu : 1/4 cup
Salt : 1/2tspv v    

For Tempering :

Mustard seeds: 1/4 tsp
Cumin seeds: 1/4 tsp
Pepper corns: 10
Ginger: a thin slice or 1/2 tsp, finely chopped
Curry leaves: 1 spring, finely chopped
Cashews: 10, broken into pieces
Asafoetida powder: 1/4 Tsp
Green chilly: 1, finely chopped (I don't add it if it is for lunchbox)
Ghee: 1 tbsp (My homemade ghee became a bit dark this time, so the color of ven Pongal was not white ;) )

Pongal, carrots, grapes, protein bar and apple jack loops

Directions to make Pongal at home :

1. Transfer the rice and moong daal to a pressure cooker. Wash and clean the rice and pressure cook with 2 cups of water and 1/2 Tsp of salt. When the pressure releases, open the lid and mash the pongal with the back of a spoon or potato masher.

2. In a tadka pan, heat the ghee and add the mustard seeds. When it splutters, add the cumin seeds along with cashews and pepper corns. Fry till the cashews are golden and then add the curry leaves, ginger, green chilly and asafoetida powder. Turn off the flame and add this to the pongal. Combine everything together and serve warm with pickle or sambhar.

Happy cooking,
Lena

Wednesday, August 23, 2017

Instant Khaman Dhokla - Lemon n Spice Kids Lunch Box Ideas

Dhokla - Lemon n spice Lunchbox ideas

In her lunch box - Khaman Dhokla, Snacks - dried organic mangoes (Wholefoods), Carrots and graham crackers

Dhokla - Lemon n spice Lunchbox ideas

How to Make Khaman Dhokla for picnic /Lunchbox/breakfast / Snack:
Preparation time : 10mins, Cooking time: 15mins, Cuisine: Gujarati , Indian

Ingredients :

Besan / Chickpea flour / Kadalamavu :  1 1/2 Cup
Semolina/ Rava : 1 1/2 tbsp
Turmeric powder : 1/4 tsp
Asafoetida powder /Kaayam podi: 1/4 tsp
Ginger : 1 inch piece
Green Chilly : 2
Grated rind of a lime / Cheru naranga Tholi (Optional)
Lemon juice from 1/2 of a Lemon : 1 tsp
Eno or Fruit salt : 2 tsp
Sugar : 1 tsp
Salt : 1 tsp
Oil to grease the pan

For Tempering :

Mustard seeds : 1/2 tsp
Cumin Seeds : 1/2 tsp
Sesame seeds: 1/2 tsp
grated coconut : 2 tbsp (Optional)
Sugar : 1 tbsp
Curry leaves : 5-6
Vegetable Oil : 2 tbsp
Green chilly : 1 , halved*
Water : 1/2 Cup
Coriander leaves : 1 tbsp, chopped

Directions to make the super soft Khaman Dhokla :

1. Prepare the pan - Heat a steamer / Appachembu / Iddli vessel / Pressure cooker with enough water to steam a Dhokla. Grease the pan / plate ( 7 to 8 inch diameter ) to pour the Dhokla batter.

2. Mix the ingredients - In a large mixing bowl, combine the chick pea flour, sugar, semolina / rava, salt, turmeric Powder and Asafoetida powder. Grate or crush together the ginger and green chilly and make the ginger-green chilly paste, add it to the mixing bowl. Now make the dhokla batter by adding lemon juice and enough water, approximately 1 Cup (Quantity of water depends on the chickpea flour, so add gradually). Whish very well to remove the lumps.

3. Add the fruit salt / Eno and steam immediately - Just before steaming, add the fruit salt / Eno and mix lightly. Pour the mixture immediately into the greased pan / plate and steam for 15 minutes.

4. Add the Tempering to the Dhokla - Heat oil in a Tadka pan and add the mustard seeds. When it splutters, add the sesame seeds, cumin seeds, green chillies, curry leaves and grated coconut, stir fry for a minute and turn off the flame. Allow it to cool for few minutes and carefully add 1/2 cup of water and sugar. Turn on the flame and allow to boil. 

5. Cut and serve - Run a knife along the edges of the khaman dhokla and pan to make it loosen from the pan. Now invert to a flat plate and cut into squares. Add the tempering all over the dhokla evenly to moisten it nicely. Garnish with coriander leaves and serve with green chutney.

Notes* : a) I don't add green chillies in the tempering because my daughter doesn't eat spicy. But adding green chillies in the tempering gives extra taste to the Dhoklas. b) Use a whisk to mix the batter and finally to combine the fruit salt. if the Eno / Fruit salt is not mixed properly, you will find an uneven surface on Dhokla and sometimes cracks in the middle.

Similar steamed recipes :

Happy Cooking,
Lena

Tuesday, August 22, 2017

Ginger Garlic Fried rice with Snap Peas,Garbanzo beans / Chickpeas and Brown rice - Lemon n Spice Kids Lunch box ideas

#lnslunchboxideas
In her Lunchbox - Ginger garlic fried rice with chickpeas, snap peas and brown rice. Snacks - Graham crackers, cherries Drink - Cool Plus probiotic drink.

How to make ginger garlic fried rice with brown rice, chicken peas and snap peas?
Cooking time : 5 mins

Ingredients :

Brown rice : ¼ cup
Snap peas : 8
Boiled chick peas : ¼ cup
Butter : 1 tsp
Ginger garlic paste : ¼ tsp
Coriander leaves : 3 leaves, finely chopped
Salt

Directions :

Heat oil in a skillet and add ginger garlic paste. Now add the snap peas and stir-fry for a minute. Add in the chickpeas and brown rice. Combine everything together. Finally, add the coriander leaves and salt. Toss well and turn off the flame.

Similar recipes :

Happy Cooking,
Lena