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

Friday, August 18, 2017

Day 5 - Lemon n spice Lunch box ideas



Lemon n spice Kids lunch box series


Today I packed healthy Semiya and Vegetable upma and banana for Rihtika's planetbox. Its is an easy and healthy lunchbox option for her, start to finish under 15 minutes. For snacks - Kid Z granola bar, babybel light mozzarella cheese and Cool plus pro biotic drink.

Similar Recipes :


Happy cooking,
Lena

Whole wheat banana Pancakes and Grilled Sweet potato fries - Kids Lunch box ideas

Today's Lunch box @Lemon n spice - Whole wheat Banana pancakes with chia seeds and flax seed meal, grilled sweet potato fries, Pro biotic drink, fresh organic snap peas and raisins.

Whole wheat pancakes, Roasted sweet potato, probiotic drink, snap peas and raisins


How to make Whole wheat banana Pancakes for kids lunch box / picnic?
Cooking time : 10 mins, Makes 4 mini pancakes or 2 large pancakes
Ingredients :

Whole wheat flour : 1/2 cup
Ripe banana : 1
Egg : 1
Chia seeds : 1/2 tsp
Flax seed meal : 1/2 tsp
Honey : 2 tsp
Melted butter / Olive oil : 1 tsp
Milk : 1 tbsp 
Salt: a pinch
Baking powder : 1/2 tsp
Cinnamon powder / cardamom powder / Vanilla extract : 1/2 tsp

Directions :

1. In a bowl, combine the wet ingredients - Egg, milk, honey and melted butter using a whisk/ fork. Using a mixer, make a paste of banana and add to the wet ingredient mixture. 

2. Gradually add the dry ingredients to the same bowl - whole wheat flour, chia seeds, flax seed meal, salt and baking powder and mix well. (If you see lumps on the baking powder, just press it between your thumb and pointing finger to remove the lumps and add to the mixture / you can sieve them too.)

3. Heat a griddle / tawa and apply 1/2 tsp butter on it. Now pour the batter on to the hot griddle and cook for 2 minutes on each side , until golden brown in color. I make four mini pancakes with this recipe. I will send two pancakes to school and refrigerate the rest for an evening snack.

Grilled Sweet potato fries / Roasted Sweet potato sticks / Healthy french fries with sweet potato
Cooking time 10 mins, serves : 1 kid
Ingredients :

Sweet potato : 1, medium sized, peeled and thinly sliced
salt and pepper
Italian seasoning / dried parsley / garlic powder : a pinch
Olive oil : 1 tsp

Directions :

Heat a griddle / skillet / grill pan and add oil. In a bowl combine all the other ingredients and mix well. Now add this to the grill / skillet and cook until they are heated through and caramelized, approximately 3 to 4 minutes per side.

Similar recipes :
Happy Cooking,
Lena

Thursday, August 17, 2017

Avocado whole wheat flatbread/ Paratha - Kids Lunch box Ideas

Trust me when I tell you, "Lemon n Spice - Kids Lunch box ideas" will change your lunch game! This will revolutionize your lunch; whether you need to pack a lunch for school/picnic/the office. Kids will love the scrumptiousness, while busy moms and dads will appreciate the solution for a balanced meal. Give your kids and yourself something to get excited about the lunch!


From the top: Greek yogurt, to the right: fresh organic cherries, Down : Avocado Paratha, to the left :Cool plus probiotic drink and centre :  fruit snacks 

How to make Avocado flatbread / Avocado Paratha
Cooking time: 10 mins, Preparation time: 5mins, Category: Easy and healthy kids lunch box ideas

Ingredients :

Ripe Avocado: 1
Whole wheat flour: 1Cup
Cilantro: 10 leaves, finely chopped
Cumin Powder: 1/2tsp
Flax seed meal: 1/2tsp
Lemon juice from half of a lemon
Ghee: 1tsp
Salt
(Variations: Add Carom seeds / Ajwain seeds: 1/4tsp / finely chopped mint leaves:4 / Italian herb blend: 1/4tsp)

Method:

1. Remove the pit and mash the flesh of Avocado -  Cut the Avocado in half, remove the pit and mash the flesh using a fork/potato masher. Add Lemon juice immediately.

2. Season and make the dough - Add the flax seed meal, cumin powder, salt and cilantro, mix thoroughly. Start adding the whole wheat flour and knead to a smooth dough. You dont have to add water because of the moisture from Avocado pulp.

3. Roll and cook the Avocado Parathas - Heat a cast iron skillet / Tawa on medium flame. Meanwhile, make 4 equal sized balls to make the paratha. Take one ball, dust it with flour and flatten it using your palm and roll the avocado paratha thin using a rolling pin*. Place the paratha on the heated skillet and let it cook. Once you see little bubbles, flip the paratha and drizzle some ghee on top. Press with the spatula on top of the paratha, so that it can puff up a bit. Flip again and drizzle ghee on the other side as well. 

ghee Serve with greek yogurt / Raitha / Curry.

From the top: Greek yogurt, to the right: fresh organic cherries, Down : Avocado Paratha, to the left : Cool plus probiotic drink and centre :  fruit snacks 

Note*- After rolling, I cut the dough with a large heart shaped cookie cutter to keep it in my daughter's lunch box. Viola!!! My avocado hater will definitely fall for the shape. I am using planetbox to pack my 7year old's lunch and thermos if it is a warm lunch.

Happy cooking,
Lena


Tuesday, August 15, 2017

Pan roasted Brussels sprouts with Indian spices - An easy vegetarian Appetizer

A wonderful vegetarian appetizer with Brussels sprouts under 5 minutes!!!


Brussels sprouts are cute, little leafy vegetable from the cabbage family.  Brussels sprouts contain excellent levels of Vitamin C and Vitamin K.  It also contains Sulforaphane, which makes this vegetable under the category of anti-cancer vegetable. 



Pan roasted Brussels sprouts with Indian spices - An easy vegetarian Appetizer

Recipe for Indian Spiced Brussels sprouts stir fry / Indian recipe with Brussels sprouts
Cooking time : 5minutes, Recipe courtesy : Bhavanas Kitchen

Brussels Sprouts : 1 lbs

Cumin seeds : 1/2 tsp
Ginger garlic paste : 1/2 tsp
Turmeric powder : 1/4 tsp
Chilly powder / Pepper powder : 1/2 tsp
Coriander powder : 1/2 tsp
roasted Cashews / Peanuts : 1/4 cup, crushed
Vegetable oil : 1 1/2 tbsp
Sesame seeds : 1 tsp
fresh juice from half of a lemon
Salt

Directions for 5 minute vegetarian appetizer with Brussels sprouts : 

Brussels sprouts - washed and halved

1. Prepare the Brussels sprouts : Wash and halve brussels sprouts (or quarter them, if they are especially large).

2. Add oil in an iron skillet and add the cumin seeds. Throw in the prepared brussels sprouts and give a quick stir. Add the salt and drizzle few drops of water (3 tbsp). Cover quickly and allow the Brussels sprouts to cook* in that steam. (Do not overcook them)

3. After 2 minutes, add the ginger garlic paste and give a quick stir.  Add the crushed peanuts and sesame seeds. Next, add the spice powders - Turmeric powder, coriander powder and Chilly powder. Stir fry for another minute and add the lemon juice.

4. Turn off the flame and serve immediately. 


Pan roasted Brussels sprouts with Indian spices - An easy vegetarian Appetizer

Similar Recipes :




Happy Cooking!!!
Lena


Friday, July 7, 2017

How to make Amarappayaru Thoran / Amarakka Thoran / Amarappayaru Upperi ?

Amarappayaru Thoran / Amarakka Thoran / Amara payaru Thoran
Recipe for Kerala style Amara Thoran / Amarappayaru thoran / Amaarakka thoran / Hyacinth bean thoran
Cooking time : 20 min, Serves : 4

Ingredients : 

Amarappayaru / Amarakka: 250g, (Approximately 2 cups chopped)
Mustard seeds: 1/2 tsp
Coconut Oil: 1tbsp
Purple Onion: 1/2, finely chopped
Salt

To Corse grind:

Shallots: 3
Green Chilly: 2
Grated coconut: 1/2 Cup
Cumin seeds: 1/2 tsp
Garlic clove:1
Curry leaves: 1spring
Turmeric powder: 1/4 tsp

Amarappayaru Thoran / Amarakka Thoran / Amara payaru Thoran



Directions for Kerala Style dry Amarappayaru Thoran:


1. Clean and cut the ends of the Amara payaru Hyacinth Bean. Now finely chop them and keep aside.

2. In a small jar of mixer grinder, Combine all ingredients under "To Course grind" and crush together without water .(cumin seeds, shallots, curry leaves, green chilies, garlic clove, turmeric powder and grated coconut)

3. Heat oil in an Iron skillet / Kadai and add the mustard seeds. When it splutters, add the onion and saute till it turns to translucent.
Now add the Amarakka / amara payaru and stir fry for 2-3 minutes.

4. Now combine the crushed cumin-coconut mixture to the Amarakka / Amarappayaru. Give a quick stir and add the salt. cover and cook till the veggies are done.

5. Serve hot with matta rice, paappad and moru curry.

Similar recipes:

Enjoy!!!
Lena

Thursday, May 25, 2017

How to make Homemade baked Croutons for salads and Soups - Step by Step

Homemade croutons are very easy to make - these baked,  4 ingredient croutons will transform your soups and salads into something completely irresistible.


How to make Homemade baked Croutons for salads and Soups - Step by Step

Store-bought croutons are hard and dry, and they don’t have the fresh taste that a homemade crouton has. Homemade croutons are the best way to use the day old bread too.It doesn’t get much easier than these croutons. All you need to do is cut the bread into cubes, toss it with olive oil, grated garlic / Parmesan cheese, salt, and pepper - spread them on a baking sheet and bake. They only take 10 minutes to bake. The hardest part is not eating them all off the baking sheet while they’re still warm. They are so addictive!!

How to make Homemade baked Croutons for salads and Soups - Step by Step
How to make Homemade baked Croutons for salads and Soups - Step by Step

You can either cut the bread into cubes. I used a sourdough Baguette in this recipe, You can use Artisan bread / multigrain / options are endless. 


How to make Homemade baked Croutons for salads and Soups - Step by Step
How to make Homemade baked Croutons for salads and Soups - Step by Step

Place the bread cubes in a bowl and season with salt and freshly cracked black pepper.

Then sprinkle Any seasoning you like - I love the addition of 2 grated garlic cloves and 3tbsp of Parmesan cheese.

To finish it off, drizzle some olive oil.


How to make Homemade baked Croutons for salads and Soups - Step by Step
How to make Homemade baked Croutons for salads and Soups - Step by Step

Toss everything together until the bread cubes are all coated. 

Spread the croutons out on a sheet pan, giving the croutons lots of room so they can brown.

Bake for about 10 minutes, then they will be golden, crispy, and delicious.


How to make Homemade baked Croutons for salads and Soups - Step by Step
How to make Homemade baked Croutons for salads and Soups - Step by Step

Ingredients :

day old sourdough bread / Baguette / any thick bread: 1, cut into cubes 3 Cups
Olive oil: 1/4 cup
Freshly grated Garlic: 2
Salt 1/4tsp
Black Pepper: 1/4tsp

(Optional seasonings: Grated Parmesan cheese: 3tbsp, dried Herbs: 1/4 tsp )


How to make Homemade baked Croutons for salads and Soups - Step by Step
How to make Homemade baked Croutons for salads and Soups - Step by Step

Directions : 

Preheat the oven to 375 degrees Fahrenheit. Cut the bread into cubes. Add in the seasonings and toss well. Bake for 10 minutes and then allow it to cool. Store the croutons in an airtight container for 1 week.