Beetroot Rice–Lunch Box Recipes

This is an authentic dish prepared with beetroots. I prepare this rice is often in my house and is one of the favorite veggie of my kids. The vibrant purple color of the dish is not only attractive; also it serves as a rich source of potent anti-oxidants and healthy nutrients. It is good to include it in our diet once in a week. Beetroot rice is a mild but flavorful dish for school going kids. Healthy way to eat our favorite food

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Prep time	Cook time	Serves
20 mins	10 mins	2 persons

Cuisine: Indian

Recipe Type: Rice

Ingredients Raw rice -1 cup Grated beetroot -1/2 cup Green peas -1/3 cup Onions sliced -1 no Ginger garlic paste -1 tsp Green chillies slit -2 no’s Cashews (Optional) Seasonings Oil -2 tsp Fennel seeds -1 tsp Curry leaves –few sprigs whole garam masala –1 tbsp Bay leaves -1

Method

1. Grate the beet root and keep aside. Cook the rice and keep aside.Heat ghee in a pan and then add the tempering ingredients and temper it.

2. Finally add the sliced onion and ginger garlic paste sauté well. Add in the grated beet root and green peas and sauté well, till the raw smell goes.

3. Now add the salt, and mix well with the veggie.Add cooked rice and mix well everything together. Simple and yummy beetroot rice is ready.

Notes

You can add 1/4 tsp of garam masala powder or whole garam masala to this recipe for additional spice and flavor.

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Hitikbele(Fresh Lima beans) Mushroom Wrap–Lunch Box recipes

Wraps are a convenient option for packing lunch or a quick dinner. You may make the wrap with chappathi/roti or even tortilla. I have chosen a saucy mushroom filling for this recipe. Actually this special wrap was shown in TV this week when I was changing channels for my Kids. Everyone knows about Mushroom wraps.But here in that show she incorporated Lima beans along with the mushroom. Please try this protein packed recipe.

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Prep time	Cook time	Serves
15 mins	30 mins	2 persons

Cuisine: Indian

Recipe Type: Wraps

Ingredients Button mushrooms -200 gms Fresh lima beans -1/2 cup Oil -1 tbsp. Fennel seeds -1/4 tsp Onion -1 no Ginger garlic paste -2 tbsp. Tomato ketchup -2 tbsp. Red chili powder -1 tsp Garam masala powder -1 tsp Salt – to taste Cilantro -few sprigs Cooked Chapati or Tortillas –to wrap

Method

1. Heat oil in pan .Add onions, ginger garlic paste and sauté till onions are soft. Add lima beans and little water for cooking.

2. Add mushrooms and salt and combine well. Cover and cook till mushroom is done. Mushroom releases lot of water, so no need for the addition of water.

3. After mushrooms are cooked and water is evaporated, add tomato ketchup with other spice powders and sauté well. Garnish with coriander leaves

4. Take a roti and do the filling at the center. Wrap the bottom and sides.

5. My family was having it immediately so I wrapped it with tissue paper.

Notes

•  If you are packing it for lunch, wrap in a foil or cling film.
• The wrapping I used here is our normal daily routine Chapati.

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Sapota(Chikoo) Milkshake

Sapota, a Brown skinned sandy touch fruit with exceptionally sweet and malty flavored fruit, best suited for milkshake. It has many bean shaped seed located in the center. A healthy homemade sapota milkshake which include iron, protein, calcium, and vitamin.I felt that I needed to make some drink that would be filling. A quick look around and found some Sapotas lying around.Nice way to use up those ripe sapotas as well as prepare a tummy- filling drink.Chikoo / Sapota Milkshake is sure to be enjoyed by kids as well as adults.It tasted awesome and I hope you all like this wonderful taste.

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Prep time	Cook time	Serves
10 mins	Nil	4 persons

Cuisine: Indian

Recipe Type: Smoothie

Ingredients Ripe Sapota/Chickoo -5 no’s Whipping cream -1/2 cup Hersey’s chocolate -2 tbsp. Boiled and cooled full fat  milk -1 cup Sugar –2-3 tbsp. Pinch of cinnamon powder

Method

1. Remove the seeds and scoop out the flesh from the sapotas. Cut them briefly into 4 pieces.In a blender, add the chopped chikoo fruit, sugar and milk and blend until smooth.

2. Add more milk if you want a thinner consistency. Add a pinch of cinnamon and blend once again.Then add the ice cubes and blend it again for a few seconds. . Pour the milkshake into glasses and serve immediately.

Notes

If using room temperature milk pour it into a glass with ice.

It  is a good source of dietary fiber and rich in calories. It contains a good amount of antioxidant vitamins like vitamin C and vitamin A.
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Chena Kaya Erissery- Onam Sadya Recipes

Erissery is a traditional Kerala dish. It is prepared usually with vegetables like yam, plantain or Pumpkin. It gives this dish all its flavor and aroma.It is made of raw plantains and Yams. Erissery is an authentic dish from Kerala and one of the important dishes prepared for Onam Sadya festival. The pulp of the coconut is ground with a little cumin seed added to it. When the whole thing is properly boiled, a few mustard seeds along with scraped coconut pulp fried in coconut oil, is added in to it to give it flavor.Manthanga Erissery is also made with pumpkin and red oriental beans, the recipe which I will upload within few days.

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Prep time	Cook time	Serves
15 mins	10  mins	3 persons

Cuisine: South Indian (Kerala)

Recipe Type: Side dish

Ingredients Chena or Elephant Yam -1  cup Vazhakkai(Raw plaintain) -3/4 cup Red chilli powder -1/2 tsp Turmeric powder -1/4 tsp Salt – to taste To grind Grated coconut -3/4 cup Cumin seeds -1/2 tsp Green chillies -2 no’s Seasonings Mustard seeds -1 tsp Cumin seeds -1 tsp Curry leaves -2sprigs Dry red chillies -2 no’s Coconut oil –as required

Method

1. Wash the yam pieces well and transfer into a kadai. Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water.In the meanwhile, grind the coconut and cumin into a fine paste adding some water.

2. Cook partially covered on medium heat till the yam pieces are cooked. Add the ground coconut-cumin paste. Add more salt, if required. Mix well and cook for 1 or 2 minutes. Switch off the stove.

3. For tempering heat coconut oil and 1 tsp ghee, add cumin seeds. Let it splutter. Add curry leaves and dry red chilies. Sauté for few seconds.Pour this over the curry and mix well.

Served with

Rice or Roti.

Moru Kootan

Sambar

 Notes

·         Pepper powder can be added at the last step if you want more spiciness.One cup of water will do for this curry.

·         Roasted coconut can be spread at last while serving which will give an aromatic and a wonderful taste.

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Coriander Rice(Kothamalli Sadam)

Coriander rice is very healthy and nutritious.This can make good lunch box meal with some yogurt or pickle.This looks very appetizing and nice.I would always try to clean up my fridge before I go for produce shopping. I was out of most vegetables and there was nothing I could see a bunch of coriander leaves , so I planned for coriander rice for lunch. Green chili is the only spicy ingredient added to it, so adjust the quantity accordingly.

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Prep time	Cook time	Serves
10 mins	10 mins	3 persons

Cuisine: Indian

Recipe Type: Rice variety

Ingredients Chopped Coriander leaves -1 bunch Green chillies -2 mos Ginger -2 tsp Cooked rice -2 cup Salt –to taste Seasonings Oil -2 tsp Mustard seeds -1 tsp Split Urad dal-1/4 tsp Roasted cashews -1/4 cup Small Onion -10 nos Curry leaves –few sprigs

Method:
1. Keep the cooked rice separately in a plate.Puree the coriander leaves with the other ingredients.

2. Heat remaining oil in a kadai and splutter the mustard seeds, urad dhal and curry leaves.

3. Add the onions and fry until soft followed by the coriander leaves puree and salt.

4. Cook in medium flame until the paste cooks and becomes shiny. Add the cooked cooled rice little by little and mix well with a fork.

Served with

Arbi Roast

Radish Raita

Notes

• Some of them don’t prefer to use garlic.But the addition of garlic gives the aromatic smell for this coriander rice.
• If making for kids then use less chilies.Coriander paste is added while cooking the rice which gives bright green color to the cooked rice.
• Few whole spices are added in the oil which makes it so fragrant and mild flavored rice.

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