Tiffin Box Recipe 2 - Jeera Peas Rice

These tiffin box recipes are really very easy and tasty...Its difficult for any one to get up in the morning to prepare something in the lunchbox ,so here I am giving you some quick and easy recipes...

REQUIRED ITEMS:

• Jeera : 1 tbsp
• Frozen Peas : 1/4 cup
• Onion : 1 small
• Green chilli : 1
• Boiled Rice : 1 cup
• Garam Masala : 1/2 tbsp (optional)

For this combination,any gravy curry goes well...

METHOD:

1. Take 1 spoon of oil in a pan. Add jeera and green chilli and fry this for a min.
2. Fry onions with little bit of salt.
3. Add the frozen peas and stir for one more min.
4. Add boiled rice and sprinkle little bit of garam masala, if required.

Tiffin Box Recipe 1 - Capsicum Corn Rice

REQUIRED ITEMS :

• Capsicum - 1 big
• Corn - 1/2 cup
• Carrot - 1 small
• Jeera powder - 1/2 tbp
• Garam masala- 1/2 tbp
• Green chillies - 2
• Cooked rice - 1 cup

METHOD:

1. Take 1 spoon of oil in a pan, fry green chillies, capsicum with little bit of salt for 5 min.
2. Add jeera and garam masala powders.
3. Add corn and after that add cooked rice and salt according to the taste.
4. Serve it with jeera ritha. (mix salt and jeera powder in the curd).

Minute made Rasam

REQUIRED ITEMS:

• Tomato - 1 big cut into 4 pieces
• Tamarind - lemon size
• Jagerry (bellam) - small piece
• Turmeric - pinch
• Salt - according to taste
• Greenchillies - 4 to 5
• Miriyalu - 3 or 4
• Garlic - 1
• Menthulu - 1/4 tbsp
• Coriander - little

METHOD:

1. Take a bowl of water.
2. Add all the above mentioned ingredients.
3. Keep it in Microwave just for 5 min.
4. Serve hot with steamed rice and ghee.

Note: If you want, add drumsticks and rasam powder.

Sandwich Paratha

Instead of bread I want to prepare sandwich with rotis...Its really So yummy...try this for a change ....

Makes 4:

• 400gm paneer-cut into 1inch.
• 1 small capsicum_chopped in oil.
• 1 large onion_chopped
• some ghee and chat masala to sprinkle.

MARINADE:

• 1 cup curd
• 2 tbs chopped coriander
• 1 tbs tandoori masala(jeera,garam masala,chaat masala kala namak)
• 1 tbs redchilli powder and haldi powder
• 1 tbs gingergarlic paste

ROTI:

• 1 1/2 cups maida, 1 cup wheat flour, 2 tbs oil, 1/2 tbs salt.
• 1 tbs ghee & 1/2 tbs maida(to make a paste)
• Any green chutney of your wish...like dahi poodhina chutney or coriander chutney...

METHOD:

1. Hang dahi in a muslin cloth for 15 min.
2. mix all ingredients of marinade in a bowl. Mix well add paneer& capsicum. keep it aside or 15 min.
3. heat 1 tbsp of oil in a pan,add marinated paneer and capsicum.cook on low heat for 5-6 min.
4. For Roti, mix both the flours,oil and salt. knead with enough water to a dough of rolling consistency. cover with a cloth and keep it aside for 15 min.
5. Make a paste of ghee and maida. Quickly cook on a tawa with out browning. Remove from the tawa and spread 2 rotis.
6. For sandwich , spread some melted ghee or butter. put 1/4 paneer tikka mixture in the centre. crumble the piece lightly.
7. throw some onion slices on it. sprinkle some chat masala on it.
8. sprinkle one tbs of dahi poodhina chutney on the onions.
9. Fold the right and Left sides and the other 2 sides to get a square.
10. put some butter on the tawa and fry both sides till crisp. cut in to 4 pieces.
11. serve hot with raita for a meal.

Rasmalai

Rasmalai, cotton soft cheese in a creamy milk sauce, is a delectable Indian dessert. Find out how easy it is to make and impress your family and friends. Ras Malai is a delicious and perfect end to any Indian meal. Make it for your next party or holiday celebration.

Prep time: 5 mins; Cook time: approx 1 hour (in various stages); Serves: 4-6

REQUIRED ITEMS:

• Whole Milk - 8 cups (divided)
• Lemon Juice - 2 Tbsp
• Water - 5 cups(in a pressure cooker)
• Sugar - 1 cup
• Saffron - pinch
• Cardamom Powder - 1/4 tsp
• Pistachios & Almonds - 2 Tbsp, roughly chopped
• Sugar for the Ras - to taste

METHOD:

1. Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).
2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.
3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth
4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
5. Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.
6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving bowl.
14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.
15. Garnish with additional chopped nuts.