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Bhatura

Ingredients

Flour (maida) - Two and a half cups

Baking powder- half tsp

A pinch of soda bicarbonate

Salt to taste

Curd - half cup

Sugar- 2 tsp

Oil- (2 tbsp)+ oil to fry

Method

Sieve together the flour, baking powder, soda bicarbonate and salt. Mix together the curd and sugar. Add this to the flour. Add about a cup of water and mix gradually to make a soft dough by kneading lightly. Add 2 tbsp oil to the dough and cover with a damp cloth. Keep it aside for an hour. Divide the dough into 16 equal portions. Roll them into balls. Cover and keep it to ferment for 10 minutes. Grease your palms with little oil and flatten the balls. Roll out into 5 inch diameter discs. Fry these in hot oil.

Pudina paratha

Ingredients

Wheat flour- two and a half cups plus two tbsp

Chaat masala- 2 tsp

oil to fry

salt- half tsp

Pudina leaves- a bunch

Method

Sieve 2 cups of wheat flour and salt together. Knead into a stiff dough. Keep covered with a damp cloth for 20-25 minutes. Clean, wash and pat dry mint leaves. Dry half of it on hot tawa. Cool and crush to a powder. Keep aside. Chop remaining mint leaves finely. Mix chopped mint leaves into the dough. Divide dough into 6 equal portions. Shape them into balls. Roll out each ball into a medium sized chapathi. Smear little butter on the chapathi and sprinkle some flour. Fold the chappathi like a fan and twist it back into the form of a ball. Keep it aside for 5 minutes. Roll out each portion into a paratha having 5-7 inches diameter. Cook on hot tawa applying a little oil till both sides are lightly golden brown. Apply butter on hot parathas. Mix crushed mint leaves and chana masala and sprinkle on hot paratha. Before serving crush parathas lightly between your palms to get layers.

Serve the above two types of breads with palak paneer curry.

Palak paneer curry

Ingredients

Spinach- 2 large bunches

Paneer- 200 gm

Green chillies-3

Garlic- 8 cloves

Oil – 3 tbsp

Cumin seeds- half tsp

Salt to taste

Lemon juice- 1 tbsp

Fresh cream – 4 tbsp

Method

Remove stems of spinach and wash thoroughly. Blanch in salted boiling water for two minutes. Put in chilled water. Squeeze out excess water. Remove stalk and wash green chillies and chop. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch square pieces. Peel and chop garlic. Heat oil in the pan. Add cumin seeds. When it crackles, add chopped garlic. Sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve.

Vegetable sandwich

Ingredients

Bread – 8 slices

Onions- 2

Cucumber-1

Tomatoes -2

Potatoes-2

Method:

Peel, wash and cut onions, cucumber and tomatoes into round slices. Wash and boil potatoes. Allow them to cool. Peel and slice. Trim sides of bread slices, apply butter and coriander and mint chutney. On a flat board, arrange 4 bread slices with chutney spread; layer it with onion, cucumber, tomato rounds and potato slices. Sprinkle chaat masala, salt and pepper powder. Cover each of them with another slice of bread and press lightly. Cut each sandwich into six equal portions and serve with tomato ketchup

INDU NARAYAN

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