Lunchbox Ideas 7
Snack Break- Makhana Pops , Dry fruits and Panakam [ Jaggery cooler]
Lunch- Poori, Kala Channa , Aamras
Prep Work For The Day Before
- Soak the kala channa for 4-5 hours. You may also pressure cook it the previous evening, [for half an hour to 45 minutes on medium heat] till soft. Strain and reserve the water used for cooking the kala channa. Refrigerate once cooled.
- The makhana pops can be made in advance and stored in an airtight jar.
- Make a firm dough for poori , wrap it with cling film and refrigerate in an airtight box.
- The aam ras and panakam can be prepared the previous night and refrigerated.
Click this Recipe link to make this crunchy snack.
- Heat 1 tbsp of oil / ghee in a pan.
- Add 1 tsp of cumin seeds.
- Once the cumin starts to splutter add 1 tsp each of dhania powder, aamchur powder, chilli powder.
- Stir to mix and add the cooked kala channa. [about 2 cups]
- Add salt to taste and 1/2 cup of the reserved liquid.
- Stir once in a while and allow to cook on medium flame until all the water evaporates and the spices coat the channa.
- Sprinkle some more aamchur powder and a little chat masala. Stir well and turn off heat.
- Garnish with finely chopped fresh coriander.
- For the dough – Mix 2 large cups of whole wheat flour with 1 tsp of salt , 1 tbsp of oil and 2 tsps of ajwain/ carom seeds [optional]
- Once the above is mixed well , add water a little at a time and knead into a firm dough [1/2-3/4 cup]
- Make lemon sized balls of the dough.
- Use a little oil to roll out these into circular discs 4-5 cms in diameter .
- Heat oil for deep frying the pooris.
- Fry the rolled out dough one at a time in the hot oil till it puffs up into a poori.
- Remove from the oil and place on a paper towel for a couple of minutes to drain out excess oil.
- Deflate the pooris to remove ‘steam’ before packing them in the lunchbox.
Jaggery Cooler/ Panakam [ A traditional drink made especially during the festival of Ram Navami]
- Mix 1 cup of powdered jaggery with 2 and 1/2 cups of water.
- Add 1 tsp of dry ginger powder and 1 tsp of cardamom powder [ You can also pound 3-4 cardamoms and add]
- Squeeze the juice of 1/2 a lime and add.
- Mix the ingredients well and wait until the jaggery dissolves completely [ taste to check the sweetness- to adjust the quantity of jaggery or water.
- Strain and serve the panakam . [you may garnish with fresh mint leaves]
- Panakam tastes very nice when served chilled. Store refrigerated and enjoy this healthy drink during summers.
Try this Mango panakam recipe too.
- Peel and chop 3-4 ripe mangoes [ preferably a variety that is pulpy, like alphonso ]
- Blend into a smooth puree [ you may add a tbsp or two of sugar to adjust sweetness]
- Add a little water if the pulp is too thick.
- Pass through a sieve to get a smooth even consistency.
- Aamras is ready to be served. [Store refrigerated]
Hope you enjoyed this lunchbox idea. I love this one because you can do quite a bit of prep work the previous day and create a fabulous meal with very little effort.
Have fun ,Happy Cooking