Lunchbox Ideas 8
Short Break- Raw Plaintain/ Kacche Kele ki Tikki and Green Chutney
Lunch – Rajma – Chawal [Kidney beans with Rice], Fruit Custard
Prep Work For The Previous Evening
1. Pressure cook 2 medium potatoes for 3-4 whistles. Refrigerate once cooled . [These will be used for the plaintain tikkis]
2. Powder 1 cup of cornflakes or keep a cup of bread crumbs ready. [for coating the tikkis]
2. Soak the kidney beans/ rajma for 5-6 hours or over night.
3. If your mornings are very busy you can ‘pressure cook’ the rajma the previous evening itself. Refrigerate once cooled.
4. Prepare the green chutney and the custard . Refrigerate and use the next day.
Raw Plaintain / Kacche Kele Ki Tikki
1. Peel and mash the boiled potatoes. Use about 3/4 cup of mashed potato.
2. Remove the peel and grate 2 plaintains.
3. Add the grated kaccha kela to the mashed potatoes.
4. Mix 1 tbsp of cornflour, 1/4 tsp heeng, 1/4 cup of finely chopped fresh coriander, 1 finely chopped green chilli, 1 and 1/2 tsp of chat masala and salt to taste.
5. Bring the tikki dough together. [it might feel a bit sticky- no worries]
6. Make lemon sized balls of the tikki dough and pat into slightly thin round discs.
7. Coat these with the cornflakes powder / bread crumbs on all sides.
8. Heat a tbsp of oil in a small flat non stick pan. Swirl the oil around to coat the base of the pan.
9. Place 4 tikkis in the hot oil.
10. Cook one side for a minute or two [on medium heat] , then flip .
11. Fry until both the sides turn golden and crisp. [add oil if required]
12. Remove from the pan and place on a paper towel to remove excess oil.
13. Repeat to make the remaining tikkis.
14. Allow these to cool a bit before packing them into the lunch box.
Rajma Masala / Kidney Beans Curry [easy recipe]
1. Soak 1 cup of rajma in water for 5-6 hours or overnight. [I use the light brown chitriwala rajma as it cooks faster]
2. Rinse and pressure cook with fresh water for 30-40 minutes [ about 8-10 whistles] on medium heat or until the beans are well cooked and soft.
This can be done the previous evening itself to save time. Refrigerate the rajma [along with the liquid] once completely cooled.
3. Chop 3 large tomatoes, 2 medium onions and 1 green chilli.
4. Blend the above together into a fine paste in an electric mixer.
5. Heat 1 tbsp of oil in a large wok.
6. Add 1 tsp of cumin seeds.
7. Once the cumin seeds start to splutter, add 1 and 1/2 tsp coriander powder, 1 tsp turmeric powder, 1/2 tsp chilli powder, 1 tsp garam masala powder and salt to taste.
8. Mix the masala/ spices well.
9. Add 1 tsp of ginger paste and fry it along with the masalas on a low flame for 1/2 a minute.
10. Add the tomato-onion paste.
11. Mix well and cover with a lid.
12. Allow to cook until the oil starts to separate. Stir occastionally.
13. Once the mixture starts to release oil add the cooked rajma [ without the liquid]
14. Stir well and add the reserved liquid to get the desired consistency.
15. Allow to come to a boil and turn off the heat.
16. Garnish with finely chopped green coriander.
Here is the recipe link for making this super easy Green chutney.
I have used store bought custard powder and followed the instruction on the pack to make the custard.
Fruits like crisp apples, grapes, bananas go really well in a custard.
Prepare the custard the previous evening and refrigerate. Cut and add the fruits in the morning just before you pack it into the lunch box.
Here is the link for another interesting lunchbox idea.