Lunch Box - Oct 17

Beech Mushrooms Stir Fry and Sesame Rice

Spinach Rice and Chana Masala

Chickpeas Rice and Cauliflower with Kasturi Methi

Spinach Rice / Palak Rice

Brown Rice - 1 cup
Fresh Baby Spinach - 5 ounce (one colander loosely packed)
Olive Oil - 2 tbsp
Cumin Seeds - 1/2 tsp
Green Chillies - 2, finely chopped
Shallots - 2, finely chopped
Garlic - 5 cloves, finely chopped
Ginger - 1/2 tsp, grated
Turmeric - a pinch
Roasted Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red Chilli powder - 1/2 tsp
Salt
Roasted Peanuts - a handful

Cook the rice in a rice cooker with 3 cups of water. Keep aside

Blanch the spinach leaves in boiling water for 2 minutes. Remove, cool and blend in a blender with a few tsp of water till smooth. Keep it aside.

Mix turmeric, cumin, coriander, red chilli powders with a little water and make a paste.

Heat oil in a pan. Temper with Cumin seeds and chopped green chillies. Add garlic slices and saute for a minute.

Then add the shallots and cook till they caramelise lightly. Add ginger and the spice paste. Cook till oil releases.

Add the spinach paste and salt and cook for a few minutes more. Add the rice and roasted peanuts and mix everything well. Serve hot.

Sesame Rice

Brown Rice - 1 cup
Frozen Peas - a handful
Carrots - 2 tbsp, cut into tiny pieces
Soya Sauce - 1/4 tsp
Sesame Oil - 1 tsp
Sesame seeds - 1 tsp, toasted
Salt

Cook the rice in a rice cooker with 2 cups of water. Keep aside.

Heat sesame oil in a wok. Add the carrots and the frozen peas and cook for a few minutes.

Then add cooked rice, soya sauce, toasted sesame seeds, salt and mix everything well. Serve immediately.

Cauliflower with Kasturi Methi

Adapted from http://tumyumtreats.blogspot.com/2009/07/cauliflower-and-peas-sauteed.html

Cauliflower - 1/2, cut into small florets
Green Peas - 1/2 cup
Olive Oil - 1 tbsp
Cumin seeds - 1/2 tsp
Ajwain / Carom Seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Ginger - 1 tsp, grated
Roasted Coriander powder - 1 tsp
Roasted Cumin powder - 1 tsp
Turmeric - a pinch
Red Chilli powder - 1/2 tsp
Aamchur / Dried Mango powder - 1/2 tsp
Kasturi Methi / Dry Fenugreel leaves- 1/2 tsp
Salt

Heat oil in a big pan. Temper with cumin, carom and fennel seeds. Add the ginger and fry for a minute.

Then put the cauliflower florets and cook on high flame for a couple of minutes. Sprinkle salt, lower the heat, cover the pan and cook till the florets are half done.

Add green peas, turmeric, red chilli powder, cumin powder, coriander powder, aamchur  and cook till the floerts are almost done. Add kasturi methi and mix well and cook for a minute more.

Brown Beech Mushroom Stir Fry

Adapted from http://blog.fatfreevegan.com/2007/06/maitake-and-beech-mushrooms-with.html

Beech Mushrooms - 4 ounce, pull and separate each mushroom from the base and clean with a moist cloth
Yellow Onion - 1/2, cut into thick wedges (optional)
Capsicum - 1, cut into same length as mushrooms
Garlic - 3 cloves, thinly sliced
Ginger - 1tsp, thinly sliced
Low Sodium Soy sauce - 1 tsp
Sriracha Hot Sauce - 1 tsp
Sugar - 1/2 tsp
Cornstarch - 1/2 tsp
Olive Oil - 1 tbsp
Salt

Mix soy sauce, hot sauce, sugar, cornflour with 2 tsp water and keep aside.

Heat oil in a large skillet over high flame. Add sliced ginger and garlic and fry for 10 seconds. Then put the onion wedges and capsicum. Cook over high flame for 3 minutes.

Add the mushrooms and toss gently and cook until the mushrooms are tender, about 3 minutes more. Take care not to overcook.

Add the soya sauce mix and cook till the sauce thickens. Serve immediately over sesame rice.

Chana Masala (Without Onion)

Chickpeas - 1 cup, soaked overnight in sufficient water
Olive Oil - 2 tbsp
Cumin Seeds - 1/2 tsp
Green Chillies - 2, chopped
Asafoetida / Hing - a pinch

Ginger - 1 tbsp, grated
Roasted Coriander Powder - 1 tsp
Roasted Cumin powder - 1 tsp
Fennel Powder - 1 tsp
Red Chilli Powder - 1/2 Tsp
Turmeric - a pinch

Tomato - 1 big, grated
Roasted Chickpeas Powder / Dalia powder - 1 tbsp
Garam Masala - 1/2 tsp
Salt


Mix ginger, cumin, coriander, fennel, red chilli powders, turmeric with a little water and make a paste. Keep aside.

Heat oil in a pan. Temper with cumin seeds and hing. Add the masala paste and cook till the mixture starts leaving oil.

Add grated tomato, salt and roasted chickpeas powder and cook for some more time.

Then add the chickpeas and 1 cup of water. Cover with a lid, bring it to boil and simmer till the gravy becomes thicker.

Sprinkle garam masala on top and serve.

Chickpeas Rice

Adapted from http://valar-myblog.blogspot.com/2009/07/chickpeas-rice.html

Brown Rice - 1 cup
Chickpeas - 1/2 cup
Olive Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Green Chillies - 2
Curry leaves - 5
Roasted Coriander Powder or Spicy Chickpea Powder - 1 tbsp
Red Chilli Powder - 1/2 tsp
Lemon Juice - 2 tsp
Salt

Soak the chickpeas overnight and cook them with sufficient water till done. Alternatively, if using canned chickpeas, rinse in water and drain well.

Cook in the rice in rice cooker till done.

Heat oil in a pan and temper with mustard seeds. Then add cumin seeds, green chilli and curry leaves.

Then add chickpeas, salt, ground coriander powder or chickpea powder and red chilli powder. Fry for a couple of minutes.

Add rice and mix well. Cook for a minute more. Sprinkle lemon juice on top and serve.

Sweet Pongal

Adapted from http://www.nandyala.org/mahanandi/archives/2006/01/16/sweet-pongal-the-sankranthi-sweet/

For 4:
Brown Rice - 3/4 cup, soaked overnight
Moong Dal - 1/2 cup
Milk - 2.5 cups
Water - 1 cup
Ghee - 3 tbsp
Jaggery - 1.5 cups
Water - 1 cup
Cardamom powder - 1/2 tsp
Cashewnuts - handful
Raisins - handful

Heat two tsp ghee in an iron skillet and fry the cashewnuts and raisins for a few minutes. Remove from heat. and keep aside.

In the same pan, add 1 tsp of ghee and roast the moong dal over low heat. Once it changes color slightly and emits an aroma, remove from heat. Mix with rice and 2.5 cups milk and 1 cup water and cook in the rice cooker till well done. Mash coarsely with a fork.

Mix jaggery and 1 cup water in a large pan. Once the syrup starts boiling, reduce heat and simmer for 5 minutes. Turn off the heat and cool the syrup a little.

Now add the cooked rice dal milk mixture to the syrup. Turn the heat to medium. Add cashewnuts, raisins, cardamom powder and 2 tbsp of ghee. Mix everything together well. Cover and simmer on low heat till the mixture comes together and becomes sticky. Drizzle a little ghee on top and serve.

Bisi Bele Bhath

Adapted frpm http://tumyumtreats.blogspot.com/2009/06/bisi-belebath-rice-lentils-and.html

Brown Rice - 3/4 cup
Tur Dal - 1/2 cup
Olive Oil
Green Chilli - 3
Curry leaves - 4
Yellow Onion - 1/2, finely chopped
Potato - 1, small, chopped
Carrot - 1, chopped
Green Beans - 15, chopped
Green Peas - a handful
Tamarind - 1 tsp, soaked in half cup warm water
Fried Cashewnuts
Roasted Peanuts
Bisi Bele Bhath powder :
                         coriander seeds - 1 tbsp
                         roasted Chana Dal / Dalia - 1/2 tbsp
                         dry coconut - 1 tbsp
                         whole red chilli - 1
                         cinnamon - 1/2 inch
                         cardamom - 1
                         cloves - 2
                         asafoetida / hing - a pinch
                         dry roast all the above, cool and grind into a fine powder

Wash the rice and tur dal and cook together in a cooker till done. Keep aside.

Heat oil in a pan. Add the green chillies, curry leaves and chopped onion. Cook till the onion becomes transparent.

Add the vegetables and salt and saute on medium high heat for about 10 minutes.

Add the tamarind water and continue to cook the vegetables till done(they should be slightly crunchy and not mushy).

Now add the cooked rice and dal, 2 cups of water and the bisi bele powder and mix everything well. Cook for a few minutes more. Garnish with cashews and roasted peanuts and serve hot.

Onion Fritters / Peyaj Pakoda

Big Onion - 1/2, or a few shallots, thinly sliced
Cilantro - 1/2 bunch, chopped
Besan / Chickpea Flour - 6 heaped tbsp
Brown Rice Flour - 2 heaped tbsp
Carom Seeds / Ajwain - 1/4 tsp
Green Chili - 3, finely chopped
Salt
Red Chili Powder - 1/2 tsp
Chaat Masala powder - 1/2 tsp (optional)
Oil

Mix besan, rice flour, salt, ajwain, red chilli powder, chaat masala powder together.

Add the thinly sliced onion, cilantro and chopped green chilli.

Using your fingers rub everything together. Do not add any water. The mixture would become moist and hold together because of the wet onion and cilantro.

Heat oil in a kadai for deep frying. Dip a tsp size of onion mixture in the hot oil and deep fry in batches till golden brown.

Drain on paper towel and serve hot with chutney.

Peper Dalna / Green Papaya Curry

Green Papaya - 1/2, peeled and chopped into small pieces(smaller than potato pieces as it takes longer than potato to cook)
Red Potato - 1, small, chopped into small pieces
Kala Chana - 1/2 cup, soaked overnight and boiled in sufficient water till soft
Ginger - 1 tbsp, grated
Roasted Cumin powder - 1 tsp
Roasted Coriander powder - 1 tsp
Turmeric - a pinch
Red Chilli powder - 1 tsp
Grated Coconut - 2 tsp
Tomato - 1, small, grated
Cumin Seeds - 1/2 tsp
Bay leaf  - 2
Green Chilli - 2, chopped
Salt
Sugar
Oil
Ghee - 1 tsp
Garam Masala Powder - 1/2 tsp (optional)

Mix grated ginger, cumin powder, coriander powder, red chilli powder, turmeric and a little water and using a mortar and pestle make a coarse paste. Keep aside
Heat 2 tsp oil in a pan, add the chopped papaya and potato pieces, salt and a little turmeric and cook on medium high flame for 10 minutes stirring continuously. Remove from heat and keep aside. If using same size potato and papaya pieces, add papaya first, saute for 5 minutes and then add the potato pieces.

In the same pan, add a little more oil. Temper with cumin seeds, bay leaf and chopped green chillies. Add the ginger paste and cook for 5 minutes. Then add the grated tomato, grated coconut and cook till the water evaporates and oil shows on the sides on the pan.

Add back the potato and papaya pieces, kala chana, salt, sugar and 2 cups of water. Mix everything well, cover with a lid and cook on medium low heat till the vegetables are soft. Add a tsp of ghee and a sprinkle of garam masala on top and serve.

Beguni

Eggplant- 1/2, medium sized one
Brown Rice Flour - 4 tbsp
Besan / Chickpea Flour- 1 tbsp
Turmeric - a pinch
Red Chilli Powder - 1/2 tsp
Salt
Oil for deep frying

Cut the eggplant lengthwise into half. Then take the half piece and cut it sidewise into thin half moons. Apply a little turmeric and salt and leave aside to marinate.

Mix brown rice powder, besan, turmeric, red chilli powder, salt, water and beat well with a fork. The batter should thick enough to coat the eggplant pieces.

Heat sufficient oil in a kadai for deep frying. Dip each piece of eggplant in the brown rice batter, remove and immerse in the hot oil and deep fry till golden brown.

Gujrati Dal / Mag ni Daal

Adapted from http://enjoyindianfood.blogspot.com/2010/10/mag-ni-daal.html

Yellow Moong dal - 3/4 cup
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Asafoetida / Hing - a pinch
Turmeric - a pinch
Onion - 1/2, chopped finely
Garlic - 2 pods, grated
Green Chilli - 3, finely chopped
Tomato - 1, small, grated
Roasted Coriander Cumin powder - 1 tsp
Red Chilli powder n- 1/2 tsp
Oil
Salt

Cook the moong dal with sufficient water in the cooker till soft.

Heat oil in a pan and temper with mustard seeds, cumin seeds, chopped green chilli, asafoetida, turmeric powder.

Add chopped onion and cook till transparent. Add the garlic, tomato and the rest of the masala. Cook for 5 minutes.

Add the moong dal, salt and sufficient water and bring it to a boil. Cook till a creamy consistency is reached.

Dalia Upma

Adapted from http://ahaar.blogspot.com/2008/09/cracked-wheat-vegetable-cutlets.html

Dalia / Broken Wheat - 1 cup
Water - 2.5 cups
Mixed Vegetables - 1 cup, chopped into tiny pieces (carrots, potato, peas, corn)
Salt

Oil - 1 tbsp
Curry Leaves - 5
Ginger - 1 tsp, grated
Green Chilli - 4, thinly sliced
Onion - 1 small, finely chopped

Cilantro - a handful
Garam Masala - 1 tsp
Roasted Chickpeas Powder - 1 tbsp
Roasted Peanuts - a handful

Dry roast the dalia in a skillet till it changes color slightly and emits an aroma. Remove and then cook it in a saucepan with 2.5 cups of water.

When the dalia is half done, add the mixed vegetables and salt and continue till the dalia and the vegetables are cooked. Remove and keep aside.

Heat oil in  a pan. Add curry leaves, grated ginger and green chillies and saute for a minute. Then add the chopped onion and cook till slightly soft. Mix the dalia and the rest of the ingredients and cook for 5 minutes till everything mixes well. Serve hot.

Mator Ghugni / Spicy Yellow Peas Soup

Dried Yellow Peas / Mator - 1 cup
Potato - 1 small Yukon gold, peeled and finely cubed
Yellow Onion (Big) - 1/2, chopped finely
Ginger - 1 inch, minced
Tomato - 1, grated
Cumin Seeds - 1/2 tsp
Green Chilies - 3
Turmeric - a pinch
Cumin Coriander Powder - 1 tsp
Salt
Oil - 1 tbsp.
Water - 4 to 5 cups
Bhaja Masala (roasted and powdered cumin seeds and red chilli)
For garnishing - 1/2 red onion, 2 green chilies, lemon juice and cilantro

Soak the peas overnight in plenty of water.

Heat oil in a pressure pan and add cumin seeds and green chilies. Then add the onion and cook till onion becomes soft.

Add the grated tomato, cumin coriander powder, turmeric, red chili powder and cook till it releases oil. Add the cubed potato and cook for a few minutes more.

Then add the soaked peas, salt and water, cover the pressure cooker and cook on low fire for three whistles.

Sprinkle roasted masala on top and garnish with chopped onion, green chilies, lemon juice and cilantro.