Lunchbox Ideas 19
Short Break : Oats and Amaranth Idly with Flaxseed Chutney Powder, Diced Apple.
Lunch : Horsegram Dal, Phulka and Snake gourd Stir-fry
Prep Work For The Previous Evening
1. Soak and grind the oats amaranth idly batter and allow it to rest overnight at room temperature.
2. The flaxseed powder may be prepared well in advance and stored refrigerated in an airtight container.
3. Soak 1 cup of horsegram in water for 6-8 hours or overnight. [ You can also sprout the horsegram and use it in daals]
4. Knead the chappati dough and store refrigerated in an airtight container.
Oats and Amaranth Idly
1.Dry roast 1 cup of oats, 1/4 cup of amaranth seeds and 1/4 cup of urad dal separately. [ Roast on medium heat until you get a nice toasted aroma]
2. Allow to cool and grind together into a powder.
3. Soak in about 1.5 cups of water for about 2 hours. [ Mix well to remove lumps]
4. Grind again until the batter feels smooth [ add a little water if required]
5. Add salt to taste , cover and leave overnight to rest [and ferment slightly].
6. Get the steamer ready and grease the idly moulds [ This recipe would make about 12-14 idlies]
7. Mix 1 tbsp of curd with 1/2 tsp of baking soda .
8. Add this to the batter and mix well. [ You may reduce the quantity of baking soda or avoid it if the batter is well fermented]
9. Pour into the greased idly moulds and steam for 7-10 minutes on high.
10. Open the lid after 5 minutes and allow the steam to escape completely before removing the idlies from the pan.
Flaxseed Chutney Podi
1. Heat 1/2 tsp oil in a pan.
2. Add 1/2 tsp each of mustard and jeera/cumin seeds.
3. Once these start to splutter add a pinch of heeng [asafoetida] and turmeric.
4. Mix well.
5. Add 1 cup flaxseeds, 1/4 cup urad dal, 1/4 cup channa dal, 6-8 red chillies .
6. Roast well on medium heat until you get a nice aroma and the dals start to change colour.
7. Turn off the heat and allow to cool completely.
8. Add salt to taste and grind into a coarse powder.
9. Store refrigerated in an airtight glass jar.
Mix required amount of chutney podi with some ghee / gingilly oil to get a thick paste like mixture. Dab the idlies with this to make podi idies [ these are great for snackboxes and to carry on a picnic / while travelling]
It can also be mixed with hot steamed rice.
You may serve this as a side dish with dosas, idly , uttappams and paniharam.
1. Drain and rinse the soaked dal.
2. Pressure cook with just enough water and a pinch of turmeric for 3-4 whistles.
3. Heat 1 tsp of oil in a pan.
4. Add a tsp of mustard seeds and allow to splutter.
5. Add a pinch of heeng , 1 chopped green chilli and 1 cup of chopped tomatoes.
6. Add 1 tsp of turmeric powder and 1 tsp of dhania powder.
7. Mix well and allow to cook until the oil starts to separate.
8. Add the cooked dal and salt to taste. [ Don’t throw away the water used to cook the dal, keep some reserved to adjust the thickness of the daal]
9. Mix well and simmer on medium heat for 5-10 minutes [ This allows the daal to thicken and the flavours to come together]
10. Turn off heat and garnish with fresh chopped coriander.
Snake Gourd Stir Fry
1.Peel the skin and remove the pulpy center of the snake gourd.
2. Cut into thin slices. [ You may do this the previous evening and store it refrigerated].
3. Heat oil in a pan.
4. Add 1 tsp mustard seeds.
5. Once it starts to splutter add a pinch of heeng, turmeric powder, 1 chopped green chilli, a sprig of curry leaves and salt.
6. Add the sliced snake gourd and salt to taste. Stir and cook on medium heat till the veggies become soft.
Hope you enjoyed this menu.
Here is another Lunchbox Idea you would enjoy.