Showing posts with label lunch box dishes. Show all posts
Showing posts with label lunch box dishes. Show all posts

Thursday, March 17, 2016

Chunky n Easy Egg salad For Sandwiches and crackers


Chunky egg salad is great on a sandwich or as a side dish at a picnic or potluck. This is an easy egg salad recipe that will make the perfect addition to your meal
I would love to share my egg salad recipe with you, in hopes that you’ll fall in love with it! It is truly one of my favorite breakfast.
Creamy and full of flavor, this chunky egg salad has a nice crunch from bell pepper and minced onion. Extra bursts of flavor come from Worcestershire sauce, mayo and Dijon mustard.

 A good egg salad should start with perfectly hard boiled eggs, where the yolks are creamy, instead of overcooked, chalky, and crumbly.You can make egg salad sandwiches with this, or put spoonfuls of egg salad on crackers for a snack.


Ingredients:

  1. 1/4 cup Mayonnaise 
  2. 1/2 teaspoon salt
  3. 1/4 cup onion, minced
  4. 1/4 teaspoon Worcestershire sauce
  5. 1 teaspoon Dijon mustard
  6. 1/4 teaspoon  white pepper or red chilly powder ( in this recipe i have used red chilly Powder
  7. 2 tsp Tomato ketchup 
  8. 6 hard-cooked eggs
  9. 2 tablespoons green pepper, minced 
  10. 1 tomato,thinly sliced.
  • Place the eggs in a single layer in the bottom of a saucepan, and cover them with enough cold water to rise an inch above the eggs. Place over high heat, and once the water has come to a boil, immediately remove the pan from the heat and cover with a lid. Let the eggs sit in the hot water for 10 minutes, then drain the eggs. Peel them under cold, running water.
  • In medium bowl, stir mayonnaise, salt, onion, green capsicum,Worcestershire sauce, mustard and chilly or pepper powder,tomato ketchup until well mixed. you can also add a pinch of sugar if you like.
  • Roughly chop the eggs, then mix with the remaining ingredients. Chill the egg salad for a few hours, then serve on crackers or in sandwiches. Enjoy!

Tuesday, October 20, 2015

Soya nuggets/chunks Seekh Kebab

Soya Seekh kebab

Soya nuggets Seekh kebab is the variation of regular Seekh Kebab which are made using mutton or chicken.My version of this recipe tells you to make seekh Kebab using Soya Nuggets.With the same Barbecue Method, you will enjoy a different taste of soya nuggets and also seekh kebabs. The recipe is unique and simple to follow and this is the best BBQ item you can make with soya chunks.

Ingredients:
  1. 2 cups -Soya nuggets/chunks
  2. 2-3 - Medium Sized Potato boiled,mashed
  3. 1/4 cup -Chana dal
  4. 2 tsp -garam masala powder
  5. 1/2 cup -Freshly chopped coriander leaves
  6. Few fresh mint leaves,chopped
  7. 1- Garlic bulb, chopped fine
  8. 4-5- Green chillies chopped
  9. 2 tsp -Ginger chopped
  10. 2tsp Red chilly powder
  11. 1tsp Chaat masala
  12. 1tsp -Pepper powder
  13. Salt - to taste
  14. Butter 1/4 cup melted 


Method:
  • Wash and Soak Chana dal for about 1 hour
  • Pressure cook with 11/2 cups of water.Cook for about 20 minutes or take 3 whistle . Drain the excess water if any.
  • Boil soya nuggets in enough water and drain.
  • Take a blender and mix all above ingredients except butter ,onion, coriander leaves,mint leaves and mashed potato ,blend to a coarse mince mixture. Do not overdo it.You may also use a hand mince machine for the mixture. 
    Now place in a bowl and put melted butter. You may use desi ghee or oil but the taste is better with butter. 
  • Remove the kebab mixture into a bowl and add rest of the ingredients and mix it well.
  • Now make equal parts. It will make about 10 and put around skewers and shape them into seekh kababs. 
  • Cook on a coal grill or in an oven grill with 400 degrees F for 10-12 minutes. Turn them in between and when cooked, remove and sprinkle the rest of the butter on top and serve with mint chutney,sliced onions, lemon.




Tuesday, September 1, 2015

Lajawab Paneer Rolls/Wraps

Finding new ideas for kids lunch boxes can be a challenging job.Many children skip their breakfast or lunch. They prefer the food to be dry so that it can just be gobbled up without much fuss.And of course,we parents are always trying our best to make their food nutritious.
Keeping this in mind wraps or rolls seem like a good lunch or breakfast option.Wholesome and filling ,they look interesting and are a great way to make kids eat different vegetables. Using Wheat flour or multigrain flour or soy flour to make the rolls healthier.



These rolls are great,easy to make and great tasting. 

Ingredients for Suffing:

  1. 250 gms of Paneer/cottage cheese( cut into cubes)
  2. 2 Large onions
  3. 10-12 Garlic cloves
  4. 2 Tomatoes,
  5. 6-7 Red chillies
  6. 10 Cahewnuts
  7. Kitchen king masala powder or any garam masala powder
  8. 2 cardamom pods
  9. 1/2 cup red or green Capsicum (bell peppers)
  10. 2tbsp Butter or oil
  11. 1tbsp coriander leaves chopped
For Roti Roll/wraps



  1. 1/2 Cup Sprouted Soya flour or plain soya flour (In this recipe  I've used Manna Brand sprouted soya flour)
  2. 1 Cup Multi grain flour 
  3. 1 Tablespoon Yogurt (Optional)
  4. 2 Tablespoons Ghee or oil
  5. Salt to Taste
  6. Oil for Frying
  7. 1/4 Cup Wheat Flour, for rolling

For Salad:
  1. 1 Tablespoon Green Bell Pepper (capsicum), diced
  2. 2 Onion,sliced
  3. 1 Tablespoon Cilantro (Coriander Leaves), chopped
  4. 1/2 Teaspoon Red Chili Powder (optional)
  5. 1/2 Chat Masala
  6. Salt to Taste 
For Green chutney:


  1. 1/2 Bunch Mint leaves
  2. 1/4 Bunch Cliantro (Coriander leaves)
  3. 2 Tablespoon Peanuts
  4. 1 Clove Garlic
  5. 1/2 inch Piece Ginger
  6. 4-5 Green Chilies
  7. 1 Teaspoon Cumin Powder
  8. 1/2tsp Black salt
  9. 1 Tablespoon Lemon Juice
  10. Salt to Taste


Method For Lajawab Paneer Suffing :


  • Grind together garlic cashewnuts ,tomatoes,cardamom pods  and whole red chillies into a fine paste.
  • Heat some oil or butter,in a heavy bottomed pan,add the onions. Saute it on a low flame till it turns translucent.
  • Add the capsicum and saute for a few minutes.
  • Add the ground masala paste, and cook till the oil seperates.
  • Mix in some garam masala or kitchen king masala and add about 2 tbsp of water and salt to taste and mix well.
  • Now its time to add our Paneer cubes and cook till the gravy is fairly dry.
  • Garnish with coriander leaves.
Method For Roti rolls/wraps:


  1. In a big bowl mix both the flours.
  2. Add yogurt, Ghee or oil and salt, using enough water make a semi soft dough.
  3. Knead the dough very well, cover it and keep aside for 1/2 hour.
  4. Knead again and divide the dough into 5 equal portions.
  5. Make ball and flattened it. Take each ball dust it in dry flour from both sides.
  6. Place a skillet on medium heat so it will be a little hot by the time you are ready to cook the first roti / wrap.
  7. Roll into a 7 – 8 inch roti, then place it on skillet.
  8. When it starts bubbling on one side, apply little oil,turn it over.
  9. Apply little oil on the other side, cook until golden brown, keep it aside.


Method For Salad:


  1. In a bowl mix cabbage, tomatoes, green capsicum /bell pepper,coriander leaves
  2. Sprinkle red chili powder, chat masala and salt, toss lightly.
  3. Divide into 5 equal parts, keep aside.

Method For Green chutney:


  1. In an mixer crush  peanuts, garlic, ginger, green chillies,black salt and cumin powder.
  2. Add coriander leaves and mint leaves and little water, grind it to a smooth paste.
  3. Add Lemon juice, salt and pulse it one more time.
Method For Kati Roll:

  1. Spread green chutney evenly on each roti / wrap.
  2. Spread one portion of the "Lajawab paneer"filling in the centre of each roti / wrap.
  3. Spread one portion of the salad on top paneer filling and roll up tightly.
  4. When you want to serve, cook the rolls on a hot tava/griddle.
Note:
These versatile roll-ups can be stuffed with chicken or other kinds of fillings.











Wednesday, January 28, 2015

Palak/Spinach parata


This parata/flat bread is a great breakfast, brunch or lunch recipe. With a lovely contrast of textures and flavours, altogether it’s a total pleasure to eat.

Ingredients:

  1. 2Bunches of Spinach (about 300gms)
  2. 3 cups Whole wheat flour
  3. 10 Green chillies or to taste
  4. 1/2tsp Ajwain/carom seeds
  5. 1tsp Garam Masala
  6. 4-5,finely chopped garlic cloves
  7. 1tsp, chopped Ginger
  8. 1tbsp oil
  9. Ghee or oil for basting
  10. Salt to taste
  11. 1/2 cup Wheat flour for dusting

Method:
  • wash and chop spinach leaves and keep aside.
  • Heat 1tbsp of oil in a pan,add caram seeds followed by garlic,ginger and green chillies,saute for a 4-5 seconds.
  • Now add chopped spinach and salt to taste, saute untill it changes to dark green.It takes about 4-5 minutes.Now add garam masala and saute for couple of minutes.Switch off the fire and let it cool a bit.
  • Once the spinach mixture is cooled down,make a coarse puree out of it using a hand blender or food processor until incorporated but make sure it slightly coarse in texture.
  • Now take a mixing bowl,add pureed spinach and add little flour at time,till all the flour is used up.if you feel the dough is little hard then use some curd or water to make it softer.Rub few drops of oil or ghee on it to prevent drying.
  • Divide the dough into a big lemon sized balls and flatten it out into your palms.
  • Dip into dry flour and roll into 7-8 inches big circle.
  • Heat tava/skillet,add ghee or butter and fry parata's until bubbles appear and then flip over.wait again for few seconds and flip it over again.
  • Now add some ghee and fry again.Press gently with spatula to make the parata swell up a little.when the brown spot appear on both sides remove the parata and serve hot with home made butter,pickle or thick yoghurt....Enjoy ;)



Monday, April 8, 2013

vegetable croquettes


Snacks are food items which everyone loves to eat specially during evening time with hot cup of tea or fresh fruit juice.There are a variety of snacks available if you poke around a food shop. Colorful, delicious and highly decorated ready-made snacks allure children and excessive consumption of them is harmful.But if you can spend a little time for preparing these home-made healthy snacks, you can at least stop your child from ordering those junk foods like pizza and burgers .Try to make something interesting with using different veggies and create some healthy snacks,in the evening when kids come back after school.


Ingredients
  • 1 cup Cabbage,grated
  • 1/2 cup Capsicum,finely chopped
  • 1/2 cup Onions
  • 1 cup Potatoes,boiled and mashed
  • 1/2 cup Beetroot,boiled and grated
  • 2tsp Garam masala
  • 2 Green chillies,finely chopped
  • 1tsp Red chilly powder
  • 1/4 cup Coriander leaves,finely chopped
  • 1 cup Bread crumbs
  • 1/2 cup Maida
  • 1tsp Jeera/cumin
  • 1tsp Garlic cloves,chopped finely
  • 1tsp Ginger,chopped finely
  • Salt As per taste
  • 1/2 cup Semolina/rava
  • 2tbsp Corn flour
Cooking Directions
  1. Wash and boil potatoes and beetroot in a pressure cooker till soft.
  2. Grate boiled beetroot and keep aside.
  3. Mash potatoes and transfer to a big bowl.
  4. Heat 2tsp oil in a kadai/pan,add cumin,let it splutter.
  5. Then add chopped ginger and garlic and saute for couple of seconds.Add chopped green chillies and saute again for a second.
  6. Now add grated cabbage,capsicum and onions and fry for 2 minutes till crisp.
  7. Add boiled and grated beetroot,chilly powder,garam masala powder and salt and mix all the ingredients well and switch off the gas.
  8. Let the mixture cool down a bit.Then add this to boiled and mashed potatoes and mix it well with your hand.
  9. Add maida and bread curmbs and mix till all the ingredients combines well and the mixture resembles to roti dough.
  10. Divide the dough into 20 equal parts and shape the mixture into oblong croquettes and keep aside.
  11. Mix semolina and cornflour and roll all the croquettes in this mixture and arrange on a plate.
  12. Heat oil in a pan and deep fry the cutlets until brown on all the sides.Drain on absorbent paper
  13. Serve hot with tomato sauce.



Sunday, February 10, 2013

Chicken frankie



There are so many famous street foods in India that are amazingly delicious, mouthwatering, sometimes healthy too! Frankie is one of healthiest street food i prefer for my kids and they simply love it.This is a perfect Sunday brunch to suit Every appetite...
Ingredients
For the roti / flat bread :
  • 1 cup Whole wheat flour
  • 1 cup Maida/all purpose flour
  • 1 tbsp Oil
  • Water to knead the dough
For the Frankie filling
  • 500 grams Chicken breast or boneless chicken pieces
  • 3 Onion ( chopped)
  • 3 Tomato ( chopped)
  • 2tsp Red chilly powder
  • 1tsp Garam masala or kitchen king masala powder
  • 1 heaped tbsp Ginger-Garlic paste
  • 1/2tsp Turmeric powder
  • 2tsp Coriander - cumin powder
  • 1tsp Green chillies ( finely chopped)
  • 1/2tsp Kasoori methi/dried fenugreek leaves
  • 1/2 cup Coriander leaves ( chopped)
  • salt to taste
  • 1tbsp Oil
For the salad
  • 2 Onion sliced
  • 1 big  Capsicum sliced
  • 1tsp Lemon juice
  • 1/2tsp Chat masala
  • 2-3 tbsp Tomato -chilli sauce
  • 4-5 Eggs
Cooking Directions
For the filling
  1. Clean and wash chicken breasts and cut into small chunks.
  2. Heat oil in a pan add chopped onion fry till translucent,add ginger garlic paste and saute for 3-4 minutes.
  3. Add chilly powder, Coriander-Cumin powder,turmeric powder and garam masala or kitchen king powder.i have used Kitchen king masala which gives nice aroma and flavour to the dish , mix it well with the onion mixture.
  4. Now add tomatoes, finely chopped green chillies and salt to taste and saute till tomatoes are well cooked and mushy.
  5. Now add chicken pieces and sprinkle some kasoori methi and cook on medium flame for 10 minutes,then add 1/2 of the coriander leaves and cook on high for about 4 to 5 minutes on high flame till chicken is well cooked and the mixture is dry.
  6. Garnish with remaining coriander and keep aside.
For the salad: mix sliced onion and thinly sliced capsicum,sprinkle some salt and red chilly powder and lemon juice well and keep aside.

To make roties/flat bread
  1. Mix both the flours,salt and oil and knead into a soft dough using little water and cover it with a damp cloth and keep aside.
  2. divide the dough into 7-8 portions.and shape into round balls.Roll it with a rolling pin to make thick round shaped 7-8 inch circles.
  3. Heat the griddle and lightly fry on both the sides till light brown spots appear and keep them soft by covering it with cloth.
To make the Frankie
  1. Beat eggs with little salt and keep aside.
  2. Heat the griddle, apply some oil and put one roti/flat bread and brush it with a tbsp of beaten egg mixture ,spead it well to cover the entire roti and fry on low flame then turn the egg side down and fry again for couple of seconds and then take it out on to a plate.
  3. Add some chicken filling,salad and little tomato -chilli sauce.Sprinkle some chat masala,roll it and wrap it in a aluminium foil around it and serve it hot.




Sunday, December 9, 2012

American sweet corn parata and chutney



Ingredients for Parata

  • 3 cups Whole wheat flour
  • 3 cups American sweet corn kernels
  • 10 Garlic cloves
  • 1 inch Ginger
  • 4-5 Green chillies
  • 1 tsp Cumin
  • 1tsp Garam masala powder
  • 1/4 cup Coriander leaves
  • Salt to taste
Ingredients for Corn chutney

  • 1 cup American sweet corn kernels
  • 4-5 pepper corns
  • 1 heaped tbsp Grated coconut
  • 1 inch Ginger
  • 5-6 Garlic cloves
  • 1 big Tomato ( not too ripe)
  • 2tbsp Coriander leaves chopped
  • 4 Green chillies
  • 1 Lemon
Cooking Directions
Sweet corn parata




  1. Grind all the ingredients except whole wheat flour to fine paste without adding much water.
  2. Now add ground paste to wheat flour Mix in half a cup of water into this ,by using your fingers, loosely mix the flour & the water changing it into a crumbly mixture. You can add in the oil or ghee at this point .Keep adding splashes of water if needed. Press the heels of your hands firmly into the dough, pushing forward slightly, using the fingers to mix the dry Atta well into the wet bits.
  3. Making use of your palms, fist & fingers keep on kneading the Atta with pushes punching & rolling it into a soft dough.
  4. NOW, Dampen the top of the dough & cover it either with a clean damp cloth or with cling film and let it rest for 30 minutes.
  5. After 30 minutes make big lemon sized balls and roll into thick paratas .
  6. Heat griddle and fry paratas on both the sides using ghee or oil
Sweet corn chutney:


  1. Heat 2tsp oil in a pan add pepper corns,ginger,garlic, green chillies,sweet corn and tomato and 1/2 tsp of salt,saute until tomatoes are mushy.Switch off the gas and ,Let the mixture cool down completely.
  2. Now grind coconut and cooked corn-mixture to smooth paste with 1/2 cup of water and check for seasoning.
  3. Mix in lemon juice and serve with rotis and paratas.

Wednesday, October 17, 2012


Raw plantain cutlets


Plantains are available all year round.I love trying different dishes of these lovely plantains.On the occasion of Navratri i am here with one interesting plantain dish specially for those who avoid onion and garlic,specially during 9 days of durga puja Actually i prepared this with my leftover filling of stuffed capscicum which is one more special dish without onion and garlic.These cutlets turned out to be so delicious.
Prep time: 20-25 mins
Cook time: 20 mins
Total time: 40-45 Mins
Yield: 15
Ingredients
  • 4 Raw plantain /banana
  • 1tbsp Corn flour
  • 2tsp Maida/all
  • 1tsp finely chopped ginger
  • 2 finely chopped green chillies
  • 1tsp chilly powder
  • 1/2tsp Roasted cumin /jeera seeds
  • 1tsp Curry or garam masala powder
  • 1tbsp Chopped coriander leaves
  • 1tbsp Roasted and crushed ground nuts
  • 1/4tsp Asafoetida powder
Cooking Directions
  1. Cook the plantains in boiling water for 20 mins on medium flame or till it is soft but not mushy.
  2. Peel them and mash them into a smooth mixture while they are still warm.
  3. In a pan, heat some oil. Then add cumin seeds, asafoetida/hing and chopped ginger and green chilly ,stir it well.
  4. Add some chilly powder and curry powder,mix it well.
  5. Now add the mashed plantain,salt and coriander leaves and mix it well in the masala.Cook for a couple of minutes.
  6. Turn off the stove and add Roasted and crushed ground nuts and coriander leaves and mix well.
  7. Let the mixture cool and shape them into desired shape. Roll the cutlets in corn flour-maida mixture and shallow fry them on a skillet. Fry both sides till they turn golden brown in color.
  8. Serve hot with chutney or sauce

Wednesday, August 15, 2012


Tri colour pinwheel sandwiches

Recipe by Preethi baliga

India is celebrating 65th independence day today so thought of making tri colour sandwich using 3 colours of our national flag ie saffron,white and green.
Prep time: 20 mins
Cook time: 0
Total time: 20Mins
Yield: 12
Ingredients
  • 12 slices Sandwich bread
  • 1/2 cup Green chutney
  • 1/2 cup Tomato chilly sauce
  • 2 Potato( boiled)
  • 1 Cucumber( grated and squeezed)
  • 1/2tsp Pepper powder
  • Salt to taste
  • 2tbsp butter
Cooking Directions
  1. Grind 1/2 cup coriander leaves,1/2 cup mint leaves 1 lemon sizec ball of tamarind, 2green chillies and salt and sugar to taste.Grind all the ingredients to fine paste and your green chutney is filling is ready
  2. Method of making potato filling 1st mash potatoes and mix it with grated cucumber.Now add some salt and pepper and mix it well.your second filling is ready now.
  3. Now its time to make the sandwiches ,Cut crust off and then arrange 3 slices in a row at a time for each sandwich roll.
  4. Put water on the edge of each slice and put another slice on it and roll with a help of rolling pin .Spread with butter
  5. Now spread green chutney on 1st slice then potato filling on the 2nd slice and on the 3rd slice spread some tomato chilly sauce.
  6. Now gently roll the bread slices and use and aluminium foil to roll your sandwiches.
  7. Put in the freezer for 5 min or in the refrigerator for an hour .
  8. Now take it out from the fridge and cut into 3-4 pieces and serve.

Sunday, July 1, 2012

Alu-methi

Enjoying the monsoon rains with my Aloo-Methi and garam garam puries.......



Monsoon rains have started at last in our city too and people are happy that rains are finally here.Ah what a nostalgia ...getting drenched in the first rain of the season!
   Today after so many days i am enjoying my puries with this simple yet tasty dish.This dish is quite famous in north- India but now it is also enjoyed by south -Indians.This dish is very easy and very aromatic.I just love the smell of the fenugreek leaves which makes a great combo with potato.



Ingredients:-
Fenugreek leaves-2cups (chopped0
Potato-4(thinly sliced)
Cumin/methi-1tsp
Garlic-2-3 cloves crushed(optional)
Green chilly-2 chopped
Turmeric-a pinch
Salt to taste
Oil-1tbsp

Method:

  • Cut potatoes into thin square pieces.Apply salt and keep aside for 10-15 mins.
  • Wash and clean the methi leaves and finely chop.Strain the excess water.
  • Now take a kadai or pan and heat a table spoon of oil.
  • In that add cumin and let it crakle, immediately add crushed garlic and chopped green chillies and saute for a second.
  • Add a pinch of turmeric followed by methi leaves and a pinch of salt ( as we have added little salt to potatoes so be careful while adding salt )   .Saute for 5 mins or until its almost dry.
  • Now squeeze the potatoes and  drain off the the excess water and mix this with methi leaves and fry for a second.
  • Now sprinkle some watere and close it with a lid and let it cook for 5mins on low flame.
  • Now open the lid check for the seasoning and stir till  the dish is almost dry.
  • Switch off the gas and serve hot with roti or puri.






Friday, March 30, 2012

Potato Peel Pakoras!





Ingredients:-
Potato Peels-2cups
Poppy seeds-3tsp
Corn flour-1tbsp
Besan/Gram flour-1/2cup
Red chilly powder-2tsp
Kalonji/onion seeds-1tsp
Salt to taste

Method:-

  • Remove the thick peels from potatoes.Cut these into long strips.Wash well,sprinkle salt and red chilli powder and keep aside.
  • Mix cornflour,besan,poppy seeds,kalonji and  a few table spoon of water to make a thick paste.
  • Add the potato peels and mix well.
  • Heat the oil and fry the potato peels till they become crispy and golder brown.
  • Serve hot with ketchup and a hot cup of tea in the evening.






Thursday, March 8, 2012

Eggless Banana - Walnut Cake

On the occasion of International Women's day i baked this cake for the second time.This time i baked this for  Two beautiful women in my life... my 2 daughters Prajnya and Prithvi.I am baking this cake for the 1st time and it really came out  well Both of them loved it so much that they started fighting for the last piece..
after a week again Kids requested me to bake a cake for them to take for their school picnic. Initially they let me decide on what I wanna bake but next day, they came back with the requested by their friends . They want the banana cake .So I went ahead to bake this beautiful banana walnut cake in micro which i have baked few days back ...I really gland that they still can remember how delicious this cake was even it had been a year and also after tasted so many of my baking :).
  

Ingredients:-
Maida-2 cups
Sugar-11/2 cup
Over ripe banana-2 medium
Walnut-1/2 ( chop roughly)
Raisins-1tbsp( soaked in rum)
Baking powder-2tsp
Baking soda-1 tsp
Butter-1cup(melted)
Milk-1/4cup(warm)
Curd-1cup(sour)
 Method:-

  • Grease  10" Microwavable dish and keep aside.
  • Now mix curd ,baking powder,baking soda and mashed banana in a blender and keep aside.
  • Now combine sugar,melted butter and warm milk and blend it well till the sugar dissolves.
  • Now mix the curd mixture and sugar mixture well.
  • At last add  maida and gently fold it with a spatula.
  • Now transfer the batter to a greased microwavable dish and sprinkle walnut and raisins.
  • Now Microwave high  for 9 mins or untill done.
  • Remove from the microwave and let it cool before de-moulding..


                   


Friday, December 30, 2011

Yummy Salad Packets

Ingredients  for salad
onions- 2
red cabbage-1small chopped
sprouted green gram- 1cup
pomegranate seeds -1cup
carrot shredded -1cup 
salt to taste
chat masala- 1tsp
pepper powder- 1/2tsp
salad oil or olive oil- 2tsp 


for the packets: wheat flour 3 cups
                           salt to taste


Method:
Roti for the packets




for the packets: take a wide bowl,add wheat flour and salt to taste, prepare soft dough using water as required.keep this dough for 1/2hr to rest.
for the salad: Mix all the ingredients for the salad and keep it the refrigerator till you prepare  packets for the salad.
 Make round shaped balls and roll out the balls into thick round roties.Prepare roties as shown above.prepare all the roties.Now start making packets.


cut the roti into half apply some red chutney* or mayonnaise( here i have used red chutney).\


Then fill it with prepared salad and tomato sauce.Now yummy salad packets are ready to serve.
salad packets 



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