Chicken Fajita Wraps

Ingredients
500 gm boneless skinless chicken breast
1 tsp paprika,
Fresh cracked black pepper to taste,
1 tsp coriander powder
Pinch of turmeric powder
1 tsp cumin powder
1 tbsp dried oregano,
½ tsp each of dried thyme and rosemary
3 tbsp garlic powder/paste
1 tbsp chili powder
2-3 tbsp fresh coriander finely chopped
Olive oil
1 large onion sliced
1 large red/yellow pepper sliced
Salt to taste

To Serve

Tortilla (recipe coming up soon)
Tomato salsa
Sour cream(optional)

Method

1.      Cut chicken into thin slabs.
2.      Mix together paprika, black pepper, coriander powder, turmeric powder, cumin powder, oregano, thyme, rosemary, garlic powder/paste, chili powder, and fresh coriander.
3.      Add the mix masala, salt and 2 tbsp of olive oil to the chicken and mix well. Let this marinate for an hour.
4.      Heat a non-stick pan and add 1 tbsp of olive oil.
5.      Spread the chicken in single layer. This quantity will need 2-3 batches depending on pan size.
6.      Let the chicken cook on low flame for 4-5 minutes.
7.      Flip to the other side and add onions and pepper. Cook for 3-4 minutes and make sure the chicken pieces are cooked through.
8.      Spread the chicken, onion and peppers on the tortilla. Add salsa and sour cream. Wrap and its ready to eat.

Lebanese Upma (Tabbouleh)

Ingredients
1 cup lapsi rava (fine variety)
1 large tomato
2 spring onions (only onion not green)
1 large dark green cucumber
½ cup sweet corn
4 tbsp fresh coriander
4-6 pudina leaves (or to taste)
3 + 1 tbsp of olive oil
1 lemon
Fresh ground black pepper
Salt to taste

Method

1.      Add a cup of water to the corn and boil them for 5-7 minutes.
2.      In a thick bottom vessel, add 2 cups of water and bring it to boil. Add salt.
3.      Add 1 tbsp of olive oil and add lapsi rava. Mix well and cook covered for 5-7 minutes. Check when all the water is absorbed. Mix lightly and cook for another minute.
4.      Drain the corn well.
5.      Wash and pat dry coriander and pudina. Cut them as fine as you can.
6.      Add these to a big mixing bowl.
7.      Cut and remove seeds from tomato and cut into 1 cm pieces.
8.      Peel and cut cucumber into half and remove the seeds using a spoon. Cut it into 1 cm cubes.
9.      Cut spring onions and add these, tomato, corn and cucumber to the bowl. Add juice of a whole lemon.
10.  Add salt to flavor the veggies. Mix lightly.
11.  Add the cooked lapsi (while it is still warm), olive oil and black pepper to the bowel.
12.  Mix gently and add salt/black pepper, lemon juice as per taste.
13.  Cover and let it sit in fridge for at least an hour.
14.  Great as a light lunch or dinner. Perfect to take in tiffin.

Stir-fried vegetable sandwich

Ingredients
1 red simla mirch sliced thingly
1 large onion sliced thinly
1 packet of mushroom, washed and sliced
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried parsley
1 tsp garlic powder or finely chopped garlic
Pinch of black pepper
4 slices of bread
1 tbsp softened butter
2 slices of cheese (optional)
Salt to taste

Method:

1.      Heat a non-stick pan and add olive oil to it.
2.      Add the onions, simla mirch to it. Fry it for 3-4 minutes till they become slightly brown.
3.      Now add the mushrooms and continur frying till the mushrooms are cooked, another 4-5 minutes.
4.      Add salt, pepper power, oregano and parsley and mix well. Let this cool for a few minutes.
5.      Butter the bread and spread the vegetable mixture on it.
6.      Top it with cheese and the other bread slice.
7.      Cut into 2 pieces and serve. This is great for tiffin.
8.      If you are eating it immediately, you can heat the sandwich on a tava for 1-2 minutes on each side.

 

Pav Bhaji

Kids favorite dish you can make for a special tiffin.

Ingredients:

2 cups cauliflower florets
1 cup green capsicum cut into 1 cm pieces
1 cup green peas
4 large tomatoes blanched
2 medium potatoes washed and cut in half
2 medium onions finely chopped
1 + ½ tsp Badshah Bhajipav masala
1 tsp red chili powder
½ tsp turmeric powder
1 tbsp butter
1 tbsp oil
Salt to taste

For serving: Ladi Pav, finely chopped coriander, lemon and butter

Method:

1.  Wash cauliflower florets. In a large vessel (that can fit in a pressure cooker) mix the florets, capsicum and peas. Keep it in pressure cooker.
2.  On the lead of that vessel, keep the halved potatoes.
3.  Pressure for 6 whistles and the turn the flame low for 5 minutes.
4.  Once the pressure is off, check that the potatoes are cooked.
5.  At this stage you can store it in fridge for next morning tiffin.
6.  In a kadhai, heat together butter and oil. Add ½ tsp bhajipav masala and mix for a few seconds. This will give a great colour.
7.  Now add the onions and fry for 4-5 minutes.
8.  Blend the blanched tomatoes to make a rough paste. Add it to the onions and mix well. Add remaining Bhajipav masala, red chili powder and turmeric powder. Let it cook on a medium flame for 4-5 minutes.
9.  In the meantime, mash the vegetable and potatoes. Now add them to the cooking mixture and mix well. Add salt as per taste.
10. Let this simmer for 10-12 minutes stirring every few minutes. Pav bhaji is ready.
11. If you like a really mushy bhaji, then add ½ cup water and mashed it further in the kadhai while it is cooking.
12. Serve the pavbhaji with pav, lemon wedge and butter.

Farasbi Matki Bhaji

This everyday bhaji is great for tiffin. Simple, healthy and delicious!!

Ingredients:

2 cups of farasbi, washed and chopped into ½ cm pieces
½ cup matki (soak for 4-5 hrs and then sprout for 8 hrs or overnight)
1 small onion finely chopped
2 tbsp fresh grated coconut
1 tbsp fresh coriander finely chopped
1 tbsp oil
1 tsp mustard seeds
Pinch of hing
½ tsp turmeric powder
1 tsp red chili powder (as per taste)
Salt to taste

Method

1.  Rinse the matki under cold water.
2.  Heat oil in a pressure pan. Add mustard seeds. Once they sputter, add hing, turmeric powder.
3.  Add onions and sauté for 2-3 mins.
4.  Now add farasbi pieces, matki and red chili powder. Add ½ cup water and bring it to boil. Cook covered for 15-20 minutes till the matki is almost cooked. Stir in between.(Check a grain of matki, if it can be easily mashed, then its done.)
5.  Now add coconut, coriander and salt and cook further for 2-3 minutes.

Carrot Peanut Bhaji

Ingredients
4 red carrots
1 tsp oil
½ tsp cumin seeds
Pinch of hing and turmeric powder
1 tsp red chili powder (or to taste)
3-4 tbsp roasted peanut powder
½ tsp sugar
Salt to taste

Method

1.  Grate the carrots
2.  Heat oil in a non-stick pan.
3.  Add cumin seeds. Once they give a nice aroma (arnd 30 seconds), add hing and turmeric powder.
4.  Add grated carrots and red chili powder and mix well.
5.  Cook the carrots covered on a low heat and for 5-6 minutes till carrots are almost cooked. Stir in between a couple of times.
6.  Add peanut powder, salt and sugar.
7.  Cook for another 2 minutes.
8.  Great bhaji for tiffin. Roll it in a chapati and you have a easy snack for the kids.

Egg and Cheese Frankie (Tiffin)

One tiffin dish that has carbohydrates, protein and vegetables all in one! A balance snack for school time.

Ingredients:
3 eggs
4 day old chapatis
1 tbsp olive oil
Pinch of black pepper powder (as per taste)
2-3 tbsp milk
2 tbsp grated carrot
2 tbsp finely cabbage
1 tbsp finely chopped onion
1 tsp finely chopped coriander
Pinch of chaat masala
Grated cheese
Salt to taste

Method

1.  Beat eggs with add salt, black pepper and milk.
2.  Mix the vegetables with salt and chaat masala as per taste.
3.  In a small pan, heat little olive oil on medium heat. Add a tbsp of vegetables and fry for a few seconds. Spread it evenly in the pan.
4.  Now add 1/4^th of the beaten egg mixture and spread it in the pan to cover the vegetables.
5.  Spread grated cheese on this and immediately cover with chapati.
6.  Let the mixture cook till it starts puffing up.
7.  Now gently remove it to a plate egg side up.
8.  Let it cool down for a minute. Roll it and cut into two pieces to make it easy to pack in tiffin.
9.  Repeat with other 3 chapatis.

 

Cheese Paratha (Tiffin)

Ingredients:

½ cup whole wheat flour (कणिक)

½ tsp Italian seasoning
1/8 tsp baking powder
1 tsp olive oil
2 tbsp grated cheese
Olive for cooking
Salt to taste

Method:
1.  Knead flour, Italian seasoning, baking powder, olive oil and salt to medium soft dough.
2.  Keep it covered for 10 minutes.
3.  Heat a tava.
4.  Make dough into balls. Make the balls into katori shape for the cheese stuffing.
5.  Add ½ tbsp of cheese and make a ball.
6.  Roll into thin paratha.
7.  Cook on tava on both sides using a little olive oil.
8.  Serve as a great tiffin treat…

Chinese Frankie (Tiffin)

Ingredients

½ cup finely chopped cabbage

¼ cup grate carrot
¼ cup finely chopped green bell pepper (Simla mirch)
¼ cup finely chopped spring onions (optional)
½ tsp each garlic, ginger and green chili finely chopped
1 small onion finely chopped
1 tbsp oil
1 tbsp Ching’s “All in One” sauce
3 Chapatis
1 tsp butter
Salt to taste

Method:

1.  Heat oil in kadai and add garlic, ginger and green chili. Sauté for a few seconds.
2.  Add onion and sauté for a minute.


3.  Add all vegetables and fry for 2-3 minutes. Add salt and mix well.
4.  Add “All in One” sauce, mix and cook for another minute.
5.  Spread this mixture on the chapati and make a roll.

6.  Heat butter on tava and roast the roll for a minute on each side.
7.  Pack for a delicious tiffin treat.

Dudhi Cutlets

Ingredients:

2 cups of grated Dudhi (bottle gourd)
2 tbsp of fresh coriander finely chopped
1 cups of besan
1 tsp each of chili powder, coriander powder and cumin powder
½ tsp each of turmeric powder and My Garam Masala
Salt to taste
Oil for shallow frying

Method:

1.       Mix together 2 cups of grated Dudhi, fresh coriander, besan
2.       Add chili powder, coriander powder, turmeric powder My Garam Masala and cumin powder. Mix well
3.       Add salt and using couple of tbsp of water mix into batter thicker than the one made for pancakes. This should be easily spreadable by hand.
4.       Heat a non-stick pan and add some oil.
5.       Directly spread the 1 tbsp of mixture on the pan and form the cutlet. Make as many as can be easily taken by the pan.
6.       Cook both sides till golden brown.
7.       Eat hot with your favorite chutney or sauce.
8.       You can also make a sandwich with this.

Mix Veg Chatpata

Ingredients:
4 brinjals
2 potatoes
4-5 baby corns
1/2 zucinni
1 carrot
2 small onions
1 tomato
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp kitchen king masala
1/2 tsp chat masala
1 tbsp oil
salt

Method:
1. Cut all vegetables like finger chips. Slice onions and finely chop tomatoes.
2. Heat oil in a non-stick pan
3. Add sliced onions and saute for a couple of mins. Add tomatoes and mix well.
4. Add all the vegtables and saute for 2-3 mins.
5. Add turmeric powder, chilli powder, chat masala and kitchen king masala and mix well.
6. Cook covered for 4-5 mins. Add salt as per taste and mix.
7. Again cook covered for 10-12 mins stirring the vegetables every 2-3 mins.
8. Serve with chapati or make a roll with chapati for tiffin