Green Chana Curry

Ingredients for Green Chana Curry:
Hara Chana (fresh or frozen) – 2 cups
Potatoes – 2 medium
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Kasoori methi (dried fenugreek leaves) – 1 tbsp
Chana Masala – 3/4 tbsp
Cashews – 2 tbsp (powdered)
Ingredients for gravy:
Onion -3/4 (pureed)
Tomato puree – 1 cup
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chili – 1 tsp (finely chopped) [Optional]
olive oil – 2 tbsp
Salt as per taste

Method:
1. Wash dry fresh or frozen hara chana a couple of times and keep them aside.
2. For gravy, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
4. Add tomato puree, turmeric powder, red chili powder, garam masala powder, coriander powder in the gravy. Add cashew powder to the gravy and let it simmer for 5-6 minutes on medium-low heat.
5. Peel and cut potatoes in medium size chunks and keep aside.
6. In the pressure cooker add washed hara chana, potatoes, prepared gravy, salt and 1.5 cups of water. Cook it for 15-20 minutes on medium heat.
7. Finally, add chana masala and kasoori methi and let it simmer for 2 more minutes.
8. Garnish Hara chana with freshly chopped cilantro and serve with halved lemons.
9. Enjoy green chana curry with fresh naan, paratha or steamed basmati rice. 

Chicken Pasta

This easy pasta recipe is sure to be your newest lunch box hit for both school and office lunch!

Ingredients

• 8 ounces uncooked pasta
• 6 slices chicken, cut crosswise into ½ inch thick slices
• 3 cloves garlic, minced
• 2 medium avocados, peeled and sliced crosswise OR 4 baby tomatoes, sliced, seedless
• ⅔ cup chopped fresh parsley (optional)
• ¼ teaspoon lime zest
• 1 tablespoon lime juice
• ½ cup shredded cheese of your choice
• salt and pepper to taste

Instructions

1. Cook the pasta according to the package directions. Drain and set aside, reserving ½ cup of the pasta water and the pot that was used to cook the pasta.
2. While the pasta is cooking, cook the ½” thick slices of chicken on medium-high heat.
3. Cook until almost crisp, then add the garlic and cook for 1 minute more.
4. Using a slotted spoon, transfer the chicken and garlic to the pot that was used to cook the pasta along with the avocados/tomatoes, parsley, lime zest, lime juice, cheese, salt & pepper as desired and the reserved pasta water.
5. Reduce the heat to medium-low and gently cook the pasta until all of the ingredients are warmed through.
6. Let it cool down, then refrigerate or freeze for the lunch.

Serves: 4

Pack for the lunch

In the morning, reheat the pasta in the microwave, add 1-2 tbsps water before microwaving to prevent dryness.  And pack the yummy warm lunch in the thermos.

How to warm thermos

Boil water and fill it in the thermos and cover, wait 5 minutes, meanwhile, reheat the lunch. Empty the thermos, fill with food and close. 

Banana chips

Bananas are known to build strong bones and make you smarter and help with learning by making you more alert. Hence, this is a great and quick snack for the kids, and also the perfect addition to any lunch box!  Instead of buying packet chips for the kids, make these easy and nutritional banana chips for them; they will forget about buying other crisps in school lunch break.

Ingredients

• Bananas
• Lemon juice
• Water
• Cinnamon (optional)
• Salt (optional)

Instructions

1. Slice bananas very thin (1/8″), brush with lemon juice mixed with just a little water. Sprinkle with cinnamon and salt..
2. Bake at 250F for about 2 hours, turning after 90 minutes.
3. Let the chips cool (the longer they cool the crispier they become).

Aaloo, Chana & Papdi Chaat

Ingredients for Aaloo, Chana & Papdi Chaat:

Tortilla scoops (chips) – ½ packet
Potatoes – 2
Sweet Onions -1
Tomatoes- 2 (optional)
Cilantro -1/2 cup
Garbanzo beans – 1 can
Green Cilantro chutney – 1 cup
Imli sweet chutney – 1 cup
Thin sev – 1 cup
Yogurt – 1 cup
Sugar – 1tsp
Chaat Masala – 1 tbsp
Red chili powder – 1 tsp
Roasted Cumin seeds – 1 tsp (powdered)
Salt as per taste

Method:

1. Blend yogurt into smooth consistency by adding a little milk (not to runny). Add salt, sugar and half chaat masala to it. Keep aside.
2. Prepare green cilantro and Imli chutney and keep ready.
3. Boil, peel and mash potatoes. Finely chop sweet onions and tomatoes. Clean and chop cilantro finely as well.
4. Take the garbanzo beans in a colander and wash thoroughly.
5. In a plate, arrange the tortilla scoops evenly. On each scoop add potatoes and garbanzo beans. Now add one big spoon of beaten yogurt on the filled scoops, all over the plate.
6. Then add green and imli chutney over it. Top it off with fine sev, chopped onions, tomatoes (optional), chopped cilantro, chaat masala, red chili powder and salt.

Serve this aaloo, chana & papdi chaat immediately and enjoy this lip smacking snack anytime 

“No Bake” Healthy Nutty Bars

These bars require no baking, so you can easily whip them up the night before. Plus, as the winters are here, the nuts and seeds can be a good and healthy choice for your kids. These bars are not only delicious and nutritious but also easy to make.

Ingredients

¼ cup raw sunflower seeds
¼ cup unsalted roasted peanuts or almonds
¼ cup raw pumpkin seeds
¾ cup rice krispies or any rice cereal
¼ cup dried apricots, sliced thinly
¼ cup dried cranberries
½ teaspoon salt
½ teaspoon cinnamon
¼ cup nut butter
¼ cup honey

Makes 6 to 8 bars.

Instruction

1. Toss all the dry ingredients in a medium mixing bowl.

2. In another medium mixing bowl, combine the nut butter and honey. Heat in the microwave for 30 seconds until warm and soft.

3. Pour the nut mixture into the bowl with the peanut butter and stir until everything is well-incorporated and sticking together.

4. Put the mixture into a shallow pan and flatten it down without crushing the crispies. Make sure the mixture is even and compact. Cover the whole pan with plastic wrap and refrigerate for 2 hours, or overnight.

5. Cut the granola into 8 or so bars, trimming the edges if you like. Wrap the individual bars in parchment paper to take with you throughout the week, or store in a Tupperware container until ready to eat.

Cream of Chicken Mushroom Soup

Thick, creamy, rich and smooth cream of chicken mushroom soup is perfect for winter days when you just want your food to be warm, cozy and comforting for you. The delicate blend of butter, vegetables and chicken have enough flavour and nutrients to be served as a complete meal itself but you can always compliment it with side-dishes of your choice. Say good bye to canned cream soups and whip up this goodness with this trusty recipe of mine. An all time family favourite soup it is, don’t forget to give your feedback after trying at home yourself.

Ingredients

Chicken broth – 6 cups

Chicken (boneless & diced) – 250 gm

Mushrooms (thinly sliced) – ½ cup

Carrots (diced) – ¼ cup

Spring onion – ¼ cup

Garlic (minced) ½ tsp

Butter – 3 tbsp

Flour – 3 tbsp

Full cream milk – 1 cup

Heavy cream – ½ cup

Salt – to taste

Blacke pepper – 1 tsp

Thyme – to taste

Hot chili flakes – to taste

Procedure

• Melt butter in a heavy-bottomed pan over medium heat and fry minced garlic in it. Add diced chicken and cook until chicken turns white and tender.
• Throw in thinly sliced mushrooms and cook for few minutes. Make space in the bottom of the pan and add flour, stir till it get mixed with butter.
• Add milk, keep stirring till it converts to a thick consistency liquid.
• Pour in chicken broth. Add carrots and cook the mixture for 5 to 10 minutes till the soup acquires your desired consistency.
• Season the soup with salt and black pepper. Add heavy cream and spring onion just before few minutes of turning off stove and stir well.
• Laddle cream of chicken mushroom soups in serving bowls and sprinkle hot chili flakes and thyme according to taste. Serve with sandwiches, bread of your choice or spin rolls for a complete meal.

Potato Patty Burger

Crispy potato patty! The easiest to make and yummiest to eat is liked by all. Kids, especially, are the biggest potato lovers! Hence, potato patty can be used differently in many ways. If your kid loves burgers, make him/her a yummy potato patty burger. This will fit well for the office lunchbox too!

Ingredients

• 2 medium boiled potatoes
• Salt & pepper to taste
• Crushed red chillies (optional)
• Cheese (optional)
• 1 beaten egg
• Bread Crumbs

Serves 2

Instructions

After boiling the potatoes, peel them off and mash them with a fork or potato masher. Add salt, pepper and grated cheese and mix well. Shape them round for the round bun or give them a sausage shape for the long bun. After shaping, dip them in the beaten egg (add salt and pepper in the egg while beating for an extra favor), then roll them in bread crumbs and fry until golden brown. Place them in the buns with salad, cheese slice, mayo and ketchup and press the buns.

Wrap the burgers in the foil sheet or plastic wrap to keep them fresh. 

Corn Pikelets

Corn pikelets are a guaranteed lunch box favourite for kids who prefer munching and snacking over having a proper meal. They’re fast and easy to make and full of corn nutrients. They are even great for breakfast or for any time you need a nutritious snack. And, obviously a great lunch box idea. You can triple the batch and freeze some for later.

Ingredients:

• 1 cup fresh or tinned corn kernels
• 1 cup wholemeal self-raising flour
• 1 egg, lightly beaten
• 3/4 cup milk
• butter to fry and spread

Method:

• To make a batter, whip together flour, egg and milk in a bowl. Mix in corn kernels (If you are
• 
• using the fresh corn kernels from the cob, cook or boiled them first).
• Heat the frying pan and add 2 teaspoons of butter. When blistering, drop in the batter with a tablespoon. flip and cook the other side until golden brown.
• Spread with butter.

Additional Tip:

For a sweeter taste add 2 tsp of honey. Reduce the milk to compensate for the extra liquid. Refrigerate or freeze them in the night and microwave in the morning. Wrap in an aluminium foil for the lunch.

Chicken Pie Recipe

Chicken Pie is one of the classic comforting foods! Talk about the ecstatic joy of holding a warm bowl of freshly baked chicken pie in your hand while lazing away on a cold winters’ night, no parallel.

This melt-in-your-mouth chicken pie recipe is a unique combination of chicken, vegetables, soups and sauces which is full of required nutrients and loaded with deliciousness. The ingredients; particularly the veggies and soups  can easily be altered and adjusted according to your taste buds, however make sure to take care of all technicalities to achieve the perfect soft and buttery texture. A short list of important precautions is thus added with the recipe.

Ingredients

Chicken - 2 1/2 – 3 lbs

Cream of chicken soup - 1 can

Butter (melted) - 1 stick

Self-rising flour - 1 cup

Milk – 1/2 cup

Chicken broth - 2 cups

Carrots (diced) – 1 medium

Peas – 1 cup

Spring onion – as required

Black pepper – to taste

Salt – to taste

Procedure

• Heat some butter in a pan. Cut chicken in small pieces and cook until tender. Season it with salt and pepper. Set aside.
• Take another pan, stir fry carrots and peas. Set aside.
• In a saucepan mix chicken broth and Cream of Chicken soup and bring to a boil.
• Combine melted butter, pepper, flour, and milk in a bowl. Mix thoroughly to form a batter.
• In a 9 x 13 casserole dish, spread cooked chicken and stir-fried veggies, also add chopped spring onions. Pour cream of chicken soup and broth mixture over it.
• Spoon batter over top and bake at 170 C for half an hour. Serve warm.

Things to be taken care of:

• The recipe calls for melted butter, DO NOT microwave butter to melt it. For a real-melt-in-your-mouth texture, always keep butter for 3 to 4 hours on room temperature prior to use.
• DO NOT over bake. Over baking dries the texture hence you don’t acquire the desired soft and buttery results.
• Avoid over-cooking the veggies, soggy vegetables ruin the overall taste of chicken pie.
• Make sure the broth mixture is completely cooled down before pouring it over chicken. Steaming hot mixture wouldn’t allow your batter to rise while baking properly.

Oatmeal Cookies

These nutritional and easy to make cookies are crisp on the outside and slightly chewy on the inside. They are definitely a hit for a lunch box idea. Picky kids wouldn’t even think of skipping their lunch at school if oatmeal chocolate chips cookies are what they have in the lunch box!!

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup regular oats
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1/4 cup chopped walnuts, toasted
• 1/4 cup semisweet chocolate mini chips

Yield: 36 Cookies.

Preparation

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking powder, baking soda and salt, stirring with a whisk; set aside.
3. Place sugars and butter in a large bowl; blend well. Add vanilla and egg; beat until blended. Gradually add flour mixture, mix well. Stir in walnuts and mini chocolate chips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

Tip: Chocolate minichips diffuse better in the batter, but you can use regular chocolate chips if that’s what you have on hand.