Lunchbox Idea 20
Short Break : Chikoo, Matar Puri with Buckwheat Flour
Lunch : Cauliflower Biryani, Boondi Raita, Sprouted Lentils and Pomegranate salad
Prep Work For The Previous Evening
1. Cut the cauliflower into medium sized florets, wash well, drain and refrigerate. [I used 1 medium size cauliflower for this recipe]
2. You can make the poori dough the night before and store it refrigerated in an airtight container . [Brush the outside of the dough with little oil to prevent drying out]
3. The sprouts need about a day’s time to get ready. Soak the lentils for 4-6 hours.[I used himalayan lentils but any kind of whole grain lentil /dal would work] . Drain the water , cover with a moist muslin cloth and set aside to sprout.
4. Keep a large cup of pomegranate arils ready for the salad.
Matar Puri With Buckwheat Flour [kuttu ka aata]
1.Boil 1 cup of green peas until soft.
2. Drain the water and set aside to cool.
3. Add a 1/4 cup of chopped coriander and 1 chopped green chilli to the above and grind into a thick paste.
4. In a large mixing bowl take 1 cup each of whole wheat and buckwheat flours.
5. Mix in the green peas paste and salt to taste.
6. Add just enough water and bring the dough together [don’t worry if it feels a bit dry, avoid adding excess water]
7. Knead well and set aside to rest for 15-20 minutes before frying the puris.
Sprouts and Pomegranate Salad
1.Mix 1 cup of sprouts [ You may blanch it for a couple of minutes in case you don’t like the raw taste], 1 and 1/2 cups of pomegranate arils and 1/2 cup of diced apple. [You may add some chopped coriander too]
2. Add the juice of 1 lime , some salt and pepper to taste and sprinkle chat masala.
3.Toss well and serve.
Pressure Cooking The Rice :
1. Heat 1 and 1/2 tsp oil in a pressure cooker.
2. Add cumin seeds [1 tsp], green cardamom , a mace flower, 2 cloves, a tsp of saunf/ fennel seeds, cinnamon stick [ about an inch] and 1 cup of sliced onions [about 2 medium onions]
3. After about a minute add 1 tsp each of coriander/dhania powder and red chilli powder.
4. Mix well and fry until the onions start browning.
5. Add 1.5 cups of long grain rice [washed and drained].
6. Stir well. Add 3 cups of water and salt to taste.
7. Pressure cook at medium heat for 1 whistle .
8. Once the pressure comes down, open the lid and allow the steam to escape before transferring the cooked rice into a wide mouthed casserole.
9. Use a fork to lightly separate the grains and mix the ingredients well.
The Yummy Cauliflower Masala:
1. Take 1 tbsp of oil in a large thick bottomed flat pan.
2. Add the cauliflower florets and stir fry till they start to brown.
3. Add 1 tsp of turmeric powder and 3/4 tsp of chilli powder.
4. Add 3/4 cup of chopped onions and fry until the onions turn brown/ begin to caramelize.
5. Add 1 large cup of chopped tomatoes [ about 2 medium tomatoes]
6. Mix in some coriander powder and a little garam masala.
7. Add salt to taste and fry until the tomatoes are well cooked and the oil starts to separate.
Add this masala over the cooked rice and cover with a lid. Serve after 15-20 minutes . You can also make alternate layers of the rice and the cauli-masala to serve this dish during a family gathering or party.
This recipe has been adapted from “The Culinary Trail”. Here’s the link to the original recipe.
Yummy is the word to describe this lunchbox. Try out this one too.