Lemon Rice(nimmakaya pulihora)

This is just perfect for kids lunchpack for school, as it is filling and the kids just love Lemon Rice  in their box.

 

 

 

Ingredients

       2 cups of rice(cooked in 4 cups of water ,adjust the water so that the grains are seperate)

      

      Juice of 2 lemons

         

      Salt

 

 

      For tempering(tadka)

 

      1 tbsp of Oil

 

      Mustard seeds 1/2 tsp

     

     One red chilli

 

     2 tsp of Channa dal

 

     1 1/2  tsp of groundnuts

 

     1 1/2  tsp of  urad dal

 

     A pinch of hing(Asafoetida)

 

     1/2 tsp grated ginger

 

     4 green chillies(slit and cut length wise)

 

     1/4 tsp of Haldi(Turmeric) powder

 

     Curry leaves(handful)

   

 

 

 

    Preperation

 

    Heat oil in a pan,add the mustard seeds.once they start to splutter add the    channa dal ,and fry a little bit and then add groundnuts and  urad dal,and  when the dals start turning a bit red add the green chillies, curry leaves, ginger, hing and turmeric.turn off the heat.

 

    Add salt and the squeezed out lemon juice to it once it cools down.

 

    Mix this  seasoning into the cooked rice.transfer everything  into a mixing bowl and mix well.

 

    Can add salt or lemon juice according to their own taste,if  you want it to be more tangy , can add a  bit more of lemon juice.

 

    Transfer into a serving bowl and   Tangy , sour Lemon rice is ready.

 

 

     

Gobi Parantha

Ingredients
For dough

• Whole wheat flour -4 cups (Some flour for dusting too)
• salt to taste
• water -1½ cups
  Filling
• cauliflower-2 (cut into flowerets )
• salt -5 tsp
• onions -2(finely chopped )
• cumin seeds -1½tsp
• green chilies -5(finely chopped)
• coriander leaves -½ cup(chopped )

for frying:

• 6 tbsp vegetable oil

To make a dough

• Mix flour, salt and 1 cup water.
• Add enough of remaining water (6 tbsp), (2 tbsp at a time) mixing till dough forms a soft ball (stop adding water before dough becomes wet and sticky)
• Knead till dough is smooth and elastic (takes 3 minutes).
• Keep covered with a cloth for about ½ hour.

To make a filling

• Grate cauliflower. Mix it with salt. Keep aside for 15 minutes.
• Squeeze out and discard water. Add remaining ingredients. Mix.
• With greased hands, knead the dough. Make 12 balls approximately 4 cm in diameter. Keep covered with a cloth.
• On a floured board, roll each ball of dough into a flat round 10 cm in diameter.
• Stuff paratha:use 5 tbsp filling for each round of dough. Heat tava on medium heat for about 3 minutes.
• Put round on tava. Cook for 1 min and turn it over and cook until golden brown.
• serve with fresh curd or pickle.

Aloo Paratha(a simple recipe)

This is  the best and quick option for a Breakfast  as well as for kids lunch box...

Ingredients:

For the dough
1 cup whole wheat flour(gehun ka atta)
1 tsp oil
 salt to taste

For the aloo stuffing

1 cup boiled and mashed potatoes
1/2 tsp cumin seeds(jeera)
1tsp finely chopped green chillies
1/4 tsp coriander(dhania) powder
1 tsp chat masala(optional)

2tsp oil
 salt to taste
 

For the dough
 Combine all the ingredients and knead into a soft ,smooth dough using enough water.
 Divide the dough into equal portions.keep aside.

For the stuffing
Take a mixing bowl and add the  boiled potaoes to it,Mash  them well and add the remaining ingredients  mentioned  above and make a smooth mixture,(if desired it can be roasted a little in a pan with a tsp of oil but it tastes good even without  roasting .i tried both,)if  the paratha is going into the childs lunch box for school trust me it serves the time and purpose.

To make the paratha:

Roll out one of the dough into a circle using wheat flour for rolling.
Place one portion of the stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll out again into a circle  using wheat flour for rolling.
Cook on a hot tava(griddle),using a little oil,untill both sides are golden brown.
Serve hot with any spicy gravy or fresh curd.