Lunchbox Ideas- 2 | Groundnut Sundal, Lemon Rice and More

Lunchbox Ideas- Day2

MENU FOR THE DAY

Short break- Diced apples , groundnut sundal

Lunch- Lemon rice , Amaranth stirfry, strawberry lassi

Lunchbox ideas 2: For day 2 short break we have diced apple and groundnut sundal. And for lunch- lemon rice, amaranth stirfry and strawberry lassi

 

PREP WORK FOR THE NIGHT BEFORE

  1. Soak 1 cup of groundnuts in water overnight.
  2. Keep 1/2 cup of grated coconut ready.
  3. Wash and pat dry the amaranth leaves . Refrigerate in an airtight container.

QUICK RECIPES

Amaranth stir-fry

Chop the amaranth greens finely. [about 2 cups]

Chop one large onion, one large tomato and 1 green chilli.

Heat 2 tsps of oil in a pan and add mustard seeds.

Once the mustard splutter, add a pinch of asafoetida, 1/4 tsp of turmeric powder, the chopped green chillies and the chopped onion.

Stir-fry for a minute and add the tomatoes , chopped greens and salt.

Stir once in a while and allow it to cook on a medium flame until the mixture starts to leave oil.

Groundnut sundal

Pressure cook the soaked groundnuts for 3-4 whistles.

Keep in a strainer to drain the water.

Heal 1-2 tsps of oil in a pan, add mustard seeds and a pinch of asafoetida .

Once the mustard starts to splutter add curry leaves, 1 chopped green chilli /a dry red chilli broken in half and the grated coconut. [you may also add a 1/2 tsp of urad dal to get a nice crunch]

Stir fry for a minute and add the cooked groundnuts.

Add salt to taste and stir fry for 2-3 minutes.

Turn off heat and serve.

Strawberry Lassi

Blend yogurt/curd along with chopped strawberries and required amount of sugar, in an electric mixer.

Strain to remove seeds and pack in an airtight ‘glass’.

Alternately, you may use ‘strawberry crush’ /squash/ syrup to flavor your sweet lassi .

Lemon Rice

Cook about 1 cup of rice with 2 cups of water. Once the pressure come down, open the lid and allow the rice to cool . [This helps to avoid the rice from getting sticky]

For the tempering- Heat 2tsps of oil and add 1 tsp of mustard seeds. Once the mustard starts to splutter add a pinch of heeng, 1 tsp channa dal, 1 tsp urad dal , a spring of curry leaves and one chopped green chilli.

Turn off the heat once the ‘dals’ turn golden brown.

Add salt to taste and 1 tsp of turmeric powder.

Squeeze the juice of one large lime into the slightly cooled tempered mix. [taking care to avoid adding the seeds]

Mix in the cooled rice gently.

Garnish with chopped green coriander.


Also check other lunchbox ideas.

 

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