Lunchbox Ideas 6 | Oats Unniappam, Vangi Baath and More

Lunchbox Ideas 6

Menu For The Day

Short Break- Diced Watermelon, Oats Unniappam

Lunch- Vangi Baath [Brinjal Rice], Sago Pudding/kheer, Crunchy cucumber salad with olive oil and lemon dressing

Lunchbox Ideas 6 has a juicy diced watermelon and healthy oats unniappam for snack; Vangi baath , sago kheer and crunchy cucumber salad for lunch

Prep Work For The Night Before

  1. Keep the required amount of powdered oats and powdered jaggery ready for the unniappam.
  2. Prepare the ‘curry powder’ and store in an airtight glass jar.
  3. Soak 1 cup of sago in 1/4 cup of water in a closed container. Leave overnight.
  4. Roast 1/2 a cup of peanuts and store in an airtight jar once cooled.


Oats Unni-Appam

Find the recipe link for the 10 minutes oats unniappam here.

Sago Kheer/ Jevarsi Payasam

  1. In a deep thick bottom vessel take 1 and 1/2 cups of water and add the bloomed sago pearls.
  2. Cook on medium flame for about 10 minutes.
  3. Add 1/2 litre of milk and cook at low heat until the sago pearls turn transparent and the milk thickens.
  4. Keep stirring often to avoid the sago from settling down and burning.
  5. Add the required about of sugar [about 1/2 cup] and stir well.
  6. Simmer for 3-4 minutes, stirring continuously.
  7. Turn off heat and serve warm/ chilled.

Crunchy Cucumber Salad

  1. Peel and chop a cucumber into 1 inch cubes.
  2. Add the roasted groundnuts and a mix of seeds like pumpkin seeds, melon seeds, chia seeds etc [about 1-2 tsps]. You can also add nuts like almonds or walnuts.
  3. For the dressing – Mix 1 tsp of olive oil, juice of 1 large lemon, 1/2 tsp of sugar, 3/4 tsp pepper powder and salt to taste.
  4. Add the dressing to the salad and toss to mix well.

Vangi Baath/ Brinjal Rice

For Curry Powder- Heat 1/2 tsp of oil and roast – 2 tbsps of channa dal, 2 tbsps of sabuth dhania [coriander seeds], 1 tbsp of urad dal, 3 large dry red chilles. Once the daal’s lose their raw smell and turn golden, turn off heat. Grind into a coarse powder once cooled. You can store this curry powder in an airtight jar and use as required.

  1. Chop 3 long green brinjals into tiny cubes.
  2. Heat 2 tbsps of oil [preferably gingilly oil ].
  3. Add 1tsp mustard seeds, a sprig of curry leaves and a pinch of heeng.
  4. Once the mustard splutters add the chopped veggies, 1 tsp of turmeric powder, 1 and 1/2 tsp dhania powder and salt to taste [ 1 and 1/2 tsps]
  5. Stir fry the brinjal until well cooked.
  6. Add 2-3 tbsps of the curry powder. Mix well and turn off the heat.
  7. Mix in 1 and 1/2 cups of cooked rice [cooked and cooled]
  8. Garnish with fresh coriander and serve.

Note- use a little extra oil to fry the brinjal [if needed] so that the masala gets well mixed with the rice.





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