Lunchbox Idea 21: Buckwheat Burfi, Aalu Methi And More
Lunchbox Idea 21
Short Break : Diced Apple, Salted boiled peanuts, Buckwheat and Jaggery Burfi [Rakshabandhan Special]
Lunch :Aalu Methi Sabzi, Phulka, Kosambari [A salad with soaked moong dal, cucumber and grated carrot with a South Indian tadka]
Prep Work For The Previous Evening
1. Pick, wash and dry the methi/fenugreek leaves. Store refrigerated in an air tight container.
2. Soak a cup of moong dal overnight.
3. Knead a soft pliable dough for the phulkas and store refrigerated in an air tight box.
Salted Boiled Peanuts :
1.Pressure cook 1 cup of peanuts with 1 cup of water and salt to taste for 3 whistles.
2. Once the pressure comes down, tranfer the cooked peanuts into a colander/ strainer to drain the water.
3. Check if it needs a little salt and sprinkle some to suit your taste buds. Serve.
*You may even prepare a sundal using these boiled peanuts.
* If you soak the peanuts in water for 3-4 hours they get cooked a lot faster.
Aalu Methi Sabzi:
Here’s the link to make this yummy sabzi.
Buckwheat and Jaggery Burfi
1. Heat 1/4 cup ghee in a pan.
2. Add 2 tsps of melon seeds and roast for about half a minute.
3. Add 1 cup of buckwheat flour and roast on low heat stirring continuosly until you get a nice aroma.
* Buckwheat flour cooks fast. To avoid burning it, use a thick bottom pan and roast on low heat only.
4. Turn off the heat and set aside [ transfer to another dish to avoid the flour from getting burnt]
5. Dissolve 3/4 cup jaggery powder in about 1/4 cup of water.
6. Place on medium heat and cook until the jaggery liquid gives a lovely aroma and turns syrup like.
7. Add the roasted flour and mix well until it all comes together.
8. Turn off the heat.
9. Transfer onto a sheet of parchment paper and place another sheet on top.
10. Roll out into the desired thickness and cut into neat squares.
1. Rinse and drain the water from the soaked moong dal.
2. Mix grated carrot [1/2 cup] and chopped cucumber [1/2 cup].
3. Tempering / tadka: Heat 1 tsp oil in a pan, add mustard seeds. Once it splutters, add a pinch of heeng, a dry red chilli split in half/ chopped green chilli , a spring of curry leaves and salt to taste.
4. Add the tadka to the salad and mix well.
5. Mix in the juice of 1/2 a lemon and garnish with chopped coriander. [Optional: you can also add some fresh grated coconut to garnish the kosambari]
Try this yummy lunchbox menu too.