Tuesday, October 31, 2017

Poori, Boiled Sweet potato and Onion Pakoda - Lemon n spice Kids Lunch box ideas

In her Planet box : Onion pakoda (Onion fritters), Boiled Sweet potato, Indian poori's and carrots. 



1. Poori - I used 1/2 cup wheat flower and a pinch of salt  to make the Poori's. You can see the fail proof poori recipe here. Use the smallest Kadai to fry these, so you dont have to use much oil.

2. Rithika loves Ulli vada / Crispy onion fritters. I made 2 fritters today with 1/2 of a small purple onion. After finishing the Poori's, I fried the pakoda's in the same oil. use the smallest Kadai to fry these, so you dont have to use much oil.

3. Boil the cleaned sweet potatoes with skin in a pressure cooker for a whistle. When pressure releases, peel the sweet potato skin and cut into cubes.

Similar Recipes : 

Happy Cooking,
Lena

Thursday, October 19, 2017

Buttery Garlic Pasta / Pasta with no sauce - Lemon n spice Kids Lunch box Series

I believe a good cook is someone who can make a great dish with only few ingredients. Today in our Lemon n Spice Lunch box series,  I am presenting a simple Pasta dish without any sauce. This is perfect for kids lunch boxes / Picnics.

In her Planet box : Olives, Orange slices, Garlic Pasta without sauce, Cucumber coin and 2 candy corns :)

How to make Pasta for kids lunch box without any sauce? Buttery garlic pasta recipe
Cooking time : 15 minutes, Serves : 1 kid

Ingredients :

Pasta : 1/2 Cup
Butter : 1 tsp
Olive oil : 1/2 tsp
Garlic : 2 , finely chopped
Fresh Parsley : 1 tsp, finely chopped / Dried Pasta seasoning : 1/2 tsp
Salt & Pepper

Directions :

1. Cook Pasta according to the package directions. (boil 4 cups of water in a sauce pan and add 1 tsp of salt.Now add pasta and allow to boil for 10 - 12 minutes. Drain and keep aside)

2. Heat oil, butter and garlic over medium heat in a skillet until garlic turn pale gold. Remove pan from heat and add parsley, black pepper and salt. Now add the drained pasta and toss it in the skillet.

Notes : You can add any veggies along with garlic in this recipe  without ruining the main garlic and parsley flavor. Options - 4 Snap peas / 1 tbsp of frozen peas / 1 tbsp sweetcorn / 1/2 carrot etc. 

Similar recipe 

Happy cooking,
Lena

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