Piyaaz Tarkaari

Plain Cake

Qeema Daal

Russian Kabab

Vegetable Chowmin

Strawberry Lassi

Vegetable Salad

Paalak ke Parathe

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.