When the children's school has started, the solution to the dilemma of what kind of dishes to give them during the daily recess is in the interesting dishes of today's 'Rasthal'.
Mug Masala Sandwich
Method: Heat oil in a pan. When the oil heats up, fry the chopped garlic and green chilli paste in it. Now saute the chopped onion and capsicum as well. Then add boiled potato mash to it. Mix salt, garam masala and amchoor powder as per taste. Mix well with a whisk. Now mix boiled mug and coriander in it. Saute well for five minutes, turn off the gas and let the stuffing cool. Now while making the sandwich spread the stuffing on the bread slices with butter and green chutney. Toast the sandwich in the toaster. Pack the sandwich in a tiffin box with green chutney or ketchup. This will be a healthy snack for kids. Ingredients: Boiled mug-2 cups, Bread slices-8 nos, Chopped onion-1 nos, Chopped capsicum-pa cup, Finely chopped garlic-1 tsp, Boiled potato mash-1 cup, Salt-to taste According to Garam masala-1 tsp, Amchoor powder-1 tsp, Green chili paste-1 tsp, Oil-2 tsp, Coriander-4 tsp, Green chutney, Butter
Method: Heat oil in a pan. When the oil heats up, fry the chopped garlic and green chilli paste in it. Now saute the chopped onion and capsicum as well. Then add boiled potato mash to it. Mix salt, garam masala and amchoor powder as per taste. Mix well with a whisk. Now mix boiled mug and coriander in it. Saute well for five minutes, turn off the gas and let the stuffing cool. Now while making the sandwich spread the stuffing on the bread slices with butter and green chutney. Toast the sandwich in the toaster. Pack the sandwich in a tiffin box with green chutney or ketchup. This will be a healthy snack for kids.
Beet cutlet
Ingredients : Boiled potatoes-5 to 6 nos, Ravo-pa cup, Bread crumbs-pa cup, Onion-1 no, Capsicum-1 no, Salt-as per taste, Ginger-chili paste-1 tsp, Garam masala-half tsp, Oil - Method for frying: Mash the boiled potatoes. Finely chop onion and capsicum. Grate the beets. Now add chopped onions, capsicum, grated beets, salt to taste, garam masala, bread crumbs and ginger-chilli paste to the potato mash and mix everything well. Shape it into a cutlet and knead it. Fry the prepared cutlets in hot oil. Pack these healthy and tasty cutlets in a tiffin box with baby's favorite chutney or tomato ketchup.
Instant Masala Pasta
Ingredients : Boiled pasta-1 cup, Butter-2 tbsp, Maggi masala-1 packet, Salt-as per taste, Mix veg-1 cup, Chopped mint-1 tbsp, Cheese-as required
Method: Put butter in a nonstick pan and saute the vegetables. Add salt to taste and cover for two minutes. Then remove the lid and mix the boiled pasta and Maggi masala. Add chopped mint and cheese as required and mix everything well. Once it cools down a bit, pack it in a lunch box.
Roti rolls
Ingredients: Roti-4 nos., boiled potato mash-1 cup, long chopped onion, cauliflower, capsicum, carrot-1 cup, mayonnaise-2 spoon, garlic sauce-half spoon, tomato sauce-2 spoon, chaat masala-pa spoon, Red Chilli-half teaspoon, Pepper Powder-1 teaspoon, Turmeric-1 teaspoon, Coriander-1 teaspoon, Amchur Powder-1 teaspoon, Salt-as per taste
Method: Mash the boiled potato and mix it with salt, chilli, turmeric, coriander and amchur and make a long roll with your hands. Fry the prepared rolls well on a non-stick pan with oil. Now spread some garlic sauce and tomato sauce on the roti and place chopped veggies on it. Place the prepared roll, sprinkle chaat masala and spread mayonnaise as desired. Roast the rolls in ghee or butter. This roti roll is an instant breakfast when you have a last minute question of what to make for breakfast.
Cheesy Plum Coriander Parotta
Ingredients: 5-6 boiled potatoes, chopped coriander-1 cup, ginger-garlic-chilli paste-1 tsp, amchoor powder-half tsp, garam masala-1 tsp, salt-as per taste, cheese-as required, wheat flour- 1 cup, oil-1 tbsp, water-as required
Method: First mix oil in wheat flour and knead the dough. Prepare the stuffing by mixing all the ingredients for the stuffing except the cheese in a wide bowl. Place the prepared stuffing between the parathas. Sprinkle some cheese on top and pack. Fry the prepared stuffed parathas on a hot pan with oil on both sides until golden brown. These parathas taste just as delicious even when they are cold. Fill the children in tiffin boxes wrapped in aluminum foil. The child will eventually finish the tiffin.
Kitchen Tips
Boil and puree the cauliflower to make the gravy thick. Using cauliflower in place of high fat cream makes the dish healthier. Swap adds more fiber, vitamins and nutrients to your meals. To make potato parathas tasty, add some roasted cumin seeds, kasoori methi and maggi masala to its stuffing, this will enhance the taste of the parathas a lot. If the curd curds while making the curry, stir it frequently while making the curry and after this add the salt. By doing this the curd will never break.
