KIDS LUNCH BOX – ROASTED CHERRY TOMATO CHUTNEY WITH MIXED BEANS ROTI

Roasted Cherry Tomato Chutney with  Mixed Beans Roti  – Kids Lunch Box/Breakfast

I have box of Cherry Tomatoes that are going to be expired. So prepared a Simple Chutney with nuts and spices  .  My daughter asked me to pack in her Lunch Box( She goes to Summer advanced Math program) .  I prepared night  before  and refrigerated. It will come to room temperature by Lunch time .  So I  need to prepare only roti in the morning. What taste good with the Cheery Tomato Chutney is stuffed Paratha. So I prepared Mixed Beans roti by adding some grated veggies andonly  One flour . Added medium potato so the roti will be soft during Lunch time. Sharing both recipes( Roasted Cherry tomato Chutney and Masala ( Mixed Beans roti) . Simple and easy recipes with few Ingredients.

Recipe for ROASTED CHERRY TOMATO CHUTNEY : 

1. Dry roast 10 Almonds, 5 Cashews , 1 tbsp Cumin seeds , 1 tbsp Coriander seeds and 1 tbsp Sesame seeds . Cool before grinding.

2. Heat 1 tbsp Oil and add  peeled and Crushed 6 cloves of Garlic . When Garlic is light brown add Washed Cherry tomatoes or regular tomatoes. Season with Salt and Turmeric – 1/4 th tbsp . Once  tomatoes are soft  cool before transferring to a Blender. 

3. Transfer the roasted Spices to the Blender and blend into a nice powder. Add cooked tomatoes and 1/2 tbsp or 1 tbsp red chilli powder or Curry Powder or Rasam Powder and Blend.

4. Transfer to a Bowl . Check for salt and Spices and add accordingly .

5. Add finely chopped Coriander Leaves .

RECIPE for MIXED BEANS ROTI :  Recipe for 12 medium roti’s

INGREDIENTS :

1. Cooked Mixed Beans – One measuring Cup

2. Whole wheat flour – 3/4 th cup

3. Salt and Curry powder – 1/2 tbsp to 1 tbsp  ( Blend of red chilli powder , Coriander and Cumin powder , Garlic and fresh Coriander

4. Water – 1/4 th Cup

5. Finely chopped Onion , Grated Carrot and Boiled medium Potato 

6. Green chillies – 2 ( Zero spicy ) , Small piece  of ginger and Garlic – Grated . 

7. Oil – 1 tbsp

8. Finely Chopped Coriander 

METHOD : 

1. Grind Cooked Beans with Green Chillies , Small piece of ginger , Water and salt . Transfer to a Bowl . Add wheat flour , Curry Powder , Chopped Onions , finely chopped Coriander , Mashed Potato , Grated garlic and Grated carrot . If needed add water and mix like Chapathi dough as shown in picture. 

2. Divide the dough into 12 equal portions . Grease your hand with Oil and shape them like a round ball . 

3. Cut the sides of Ziplock bag. Place the dough inside , cover and press with a round Bowl for round and even roti .

4.Heat a wide Pan and Pan fry the roti’s . You can pan fry 4 at a time if the pan is wide enough . 

5. Pack the roti’s with Roasted cherry tomato chutney .

 

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ONION NUTS CHUTNEY FOR BREAKFAST /APPETIZERS / KIDS LUNCH BOX

Onions Nuts Chutney for Breakfast /Appetizers / Kids Lunch Box with Methi Pakora 

 For  Monday Kids Lunch Box I was planning to pack Methi Pakora. Thinking what will be the perfect pair for the Pakora’s. Just remembered Onion Chutney . With all the Vegetables I completely forgotten about this Chutney .  It is very tasty Chutney . Sunday evening I prepared and refrigerated. It is difficult to prepare in the Morning as my daughter has to go School by 7 A. M . You don’t need to reheat the Chutney . It will come to room temperature by Lunch time. I prepared Methi Pakora in the Morning. Just Pan fried. Onion Nuts Chutney is a Simple recipe prepared with few Ingredients. It will be little Sweet and Sour taste. I guarantee Kids will  bring their empty Lunch Boxes. I added Mixed Nuts and Spices like Cumin and Coriander  for flavor and Red chillies for little Spicy bite. Don’t forget to add Seasoning for little crunch from Urad dal and smoky flavor from Cumin seeds and Hing. You can refrigerate and Use the Chutney for 3 to 4 Days . Serve with Breakfast recipes like Dosa , Idli , Upma and even with Poha . Or as a side for Lunch / Dinner or with Appetizers.  Here is the Simple recipe with few Ingredients.

Recipe for 4 .

Preparation and Cooking time : 30 Minutes

Pack for Kids Lunch Box with any Appetizers like Methi Pakora .

INGREDIENTS :

1. Onions – 2 Big( Chopped)

2. Tamarind – Marble Size

3. Jaggery – 2 tbsp

4. Spices to roast and Grind – Handful of Mixed Nuts, 1/2 tbsp Cumin seeds, 1/2 Coriander Seeds, 1 tbsp Sesame seeds , Red chillies – 4

5. Salt and Turmeric – 1/4 th tbsp

6. Oil – 3 to 4 tbsp

7. Curry Leaves and Finely chopped Coriander Leaves

8. Seasoning – Black or White Split Urad dal – 1 tbsp , Cumin and Mustard seeds – 1/2 tbsp each , Red Chillies – 2 , Hing ( Asafoetida) – Pinch 

METHOD :

1. Heat 1 tbsp Oil and add Cumin seeds( 1/2 tbsp) followed by Chopped Onions. Season with Salt and Turmeric. Cover and cook until light Brown . Mix in between .

2. Once Onions are Brown Switch off the Stove and add Tamarind and Jaggery , Cool the Onion Mixture before Grinding.

3. Roast the Spices mentioned Under  Spices to Roast and Grind . Cool before Grinding. Grind and  Transfer to a  Bowl .

4. Now grind Onions Coarsely and transfer to the Spice Bowl . Mix well .

4. Heat 2 to 3 tbsp Oil and splutter Mustard seeds followed by Urad dal , Cumin seeds, Red chillies and Hing. Switch off the Stove and add Curry Leaves and the Chutney to the Seasoning. Mix .

5. Check for Salt , Spices and Sweetness and add accordingly . Add Chopped Coriander.

                    Note : If needed you can add 1/2 tbsp Red chilli Powder 

RAW MANGO PEANUT CHUTNEY FOR BREAKFAST RECIPES ( IDLI, DOSA AND VADA)

Raw Mango Chutney for Breakfast recipes ( Idli , Dosa and Vada), Paratha , Poori or as a Side for Lunch/Dinner.

Raw Mango Peanut Chutney is a Simple recipe you can prepare in less time because it doesn’t need any Cooking except roasting Nuts and Tempering. It is a tasty Chutney recipe you can serve with Breakfast recipes like Idli , Dosa and Vada. It taste good with Paratha and Poori too . Usually in Chutney’s we add tamarind for little Sour taste. Instead of tamarind I added raw Mango Pieces. Chutney taste delicious with Raw mango and Onion  . Try this new variation next time when you Prepare Chutney for your Breakfast recipes. I added Cashews and Roasted Channa dal along with Peanuts for a new taste . I like adding Black split Urad dal in tempering , so they add nice Crunch and garnish for Chutney . I added both Green chillies and Red chillies. Add according to your taste. But both  Chillies will add nice Spicy taste to Chutney along with Ginger. Here is the Simple recipe with 10 Ingredients.

Recipe for 4 . Preparation and Cooking time : 20 minutes .

INGREDIENTS:

1. Raw Mango Pieces – 1/2 Cup ( 10 to 15 Pieces)

2. Roasted Peanuts – 1/4 th Cup , Roasted Channa Dal – 1/4 th Cup ,  Roasted Cashews – Handful

3. Coconut – 1 Cup

4. Green Chillies -2 , Red dry chillies – 2 or according to your taste

                                          and Small Piece of Ginger.

5. Onion – 1/4 th Cup ( Chopped)

6. Salt

7. Oil for tempering

8. Seasoning – 1 tbsp Black split Urad dal , Cumin seeds – 1/2 tbsp , Mustard seeds – 1/2 tbsp , Broken Red chillies – 4

9. Chopped Coriander and Curry Leaves .

10 . Water for grinding the Chutney 

METHOD :

1. Add roasted Peanuts , roasted Channa Dal , Roasted Cashews ,Coconut , Mango Pieces , Chopped Onion, Green chillies , Red chillies , Salt , Ginger and water to a blender and grind until everything is blended into a Smooth Paste.

2. Transfer to a Bowl .

3. Heat Oil and add Mustard seeds followed by Cumin seeds, Urad dal , Broken Red chillies, Curry leaves and Chopped Corinader.

4. Add seasoning to the Chutney . Mix .

5. Check for Salt and Spices and adjust accordingly .

SERVE with IDLI , DOSA , Vada , Paratha , Poori Or as a side for Lunch/Dinner.

 

CORIANDER MINT CHUTNEY WITH SEMI RIPED TOMATOES , NUTS AND SEEDS.

Coriander and Mint Chutney with Semi riped Tomatoes, Nuts and Seeds.image

Next time when you buy Coriander and mint with other Vegetables , buy some Semi riped Tomatoes to try this recipe.  Once you finish preparing this chutney your Kitchen will be full of aroma with roasted spices combined with flavorful Mint and coriander.  Adding little Mint and Coriander bring unique flavor to any dish . Coriander is a good source of Iron and Calcium . Helps those suffer from Anemia and helps keep your Bones healthy and stronger for years . Mint is a great appetizer or Palate cleanser and promotes digestion. Mint leaves are packed with anti bacterial and anti inflammatory properties and are great for your oral Health.It kills bacteria in the mouth preventing tooth decay , helps tongue and teeth clean and beats Bad Breath. Source : Healt Magazines .How you Serve  Chutney is up to you? Serve with Steamed rice , Ghee and Papad or as a spread for Sandwich or for Wraps or with Holiday appetizers or Use as Pesto to mix with Cooked Pasta.  If you want to mix with Cooked Pasta , don’t add any seasoning. Add some Oil and Crushed garlic  to the Chutney for more taste and flavor.   It stays good for more than 3 days in the refrigerator. The taste will be the same as it is on the first day.

Recipe for 4 to 6 People.

Preparation and Cooking time : 30 Minutes .

INGREDIENTS:image

  1. Coriander – Two  Bunches

2. Mint – One Bunch

3. Semi riped tomatoes – 3

4. Onion – small ( Chopped)

5. Juice of Lime – Half .

6 . Oil – 3 tbsp

7. Salt and Turmeric – 1/4 th tbsp

8. Green chillies -2

9. Seasoning – Urad dal – 1 tbsp , Mustard and Cumin seeds – 1 tbsp , Channa dal – 2 tbsp , Hing – Pinch , Broken Red chillies

10. SPICES to ROAST and GRIND : imageCashews – Handful , Seame seeds – 2 tbsp , Walnuts – 10 , Cuimin and Coriander seeds – 1 tbsp each , fenugreek seeds – 10, Mustard seeds -1/4 th tbsp , Red chillies -2 to 4 . Cool the spices and grind with Marble size tamarind .

11. Garlic Cloves – 6 ( Chopped and Crushed)

METHOD :image

1. Wash Coriander and Mint throuroghly. Heat a tbsp Oil and Cook Coriander ,  Mint , Chopped tomatoes with Green chillies, Salt and Turmeric. Cool it before grinding.

2. Dry roast Nuts and Spices mentioned under Spices to roast and Grind. Cool and grind with Marble size Tamarind. Transfer to a Bowl .

3. Grind Cooled Coriander mixture coarsely . Transfer to Spice Bowl . Mix . Add finely chopped Onions and Squeeze Juice of Lime.

4. Check for salt and spices and adjust accordingly.

5. Heat 2 tbsp Oil and add Channa Dal . When Channa dal is light Brown add Crushed Garlic , Urad dal , Cumin and Mustard seeds , Hing and Broken Red chillies. Add this seasoning to the Chutney and Mix well.

SERVE imagewith Steamed  Rice or as a spread for sandwiches or WRAPS . 

MIXED VEGETABLE CHUTNEY WITH NUTS AND SEEDS

Mixed Vegetable Chutney with Nuts and seeds .
image

Recipe for 4 to 6 People .

Preparation and Cooking time : 30 Minutes

             If you want to spend time with your Kids in the evening with their homework or after school activities , prepare this Chutney and refrigerate .  I served with  Dosa ( Lentils and Daliya or Lentils and Quinoa or  Lentils and Rice) . Stays good for 2 to 3  days and there is no change in taste after 3 days. Sometimes I like to take off cooking Heavy meals during Dinner or Weekend Lunch and prepare these types off Chutney and Serve with Steamed Idli or Lentils Dosa .Good to make use of Left over Vegetables, as I always have some Leftover carrots , Eggplant, Semi riped tomatoes, Green Squash  . Thought I will Prepare a Chutney with Vegetables  instead of Coconut chutney for Dosa. Star Ingredient for the recipe is the Spice Powder I prepared with Nuts and seeds. Trying to sneak some nuts in Kids diet. Chutney will taste good with Sourness and Crunchiness from Onions and Channa dal from Seasoning. Once you try this recipe , you will definitely prepare every week with these  vegetables instead of Coconut chutney. Use as a spread for SANDWICH or WRAPS or serve with STEAMED RICE or Plain PARATHA ( Indian Bread) or with Steamed IDLI or DOSA . 

My older one likes to eat as a side with Dosa :image

The Younger one like to eat as a Dosa roll .image
Kids will get good serving of Vegetables in their diet. Sometimes try to replace Coconut chutney with Mixed Vegetable chutney.

Note : Don’t skip Spice Powder, Tamarind, Lime juice and Onions.

INGREDIENTS:image

1. Green Squash ( Lauki) – 1

2. Semi riped tomatoes – 2

3. Baby Carrots – 15 ( Grated)

4. Eggplant ( Brinjal) – 1

5. Green Chillies – 2 ( Mild spicy)

6. Juice of Lime – 1 Medium

7. Curry leaves and Finely Chopped Coriander Leaves

8. Oil – 1 and 2 tbsp

9. Salt and Turmeric – 1/4 th tbsp

10 . Cumin seeds – 1 tbsp

11. Seasoning – Channa Dal – Handful , Cumin seeds and Mustard seeds – 1 tbsp , Red chillies – 2 , Hing – Pinch

12. Chopped Onions – 1/2 cup

13. SPICE POWDER : Dry roast 5 Almonds , 5 Walnuts , 2 tbsp Sesame seeds, 2 tbsp Channa Dal, 1 tbsp Coriander and Cumin seeds each , Red chilli – 1. Cool the spices and grind with Marble size Tamarind and 5 Curry Leaves .

METHOD :image

1. Peel the skin of Green squash ( Lauki) and cut into small pieces . Chop Brinjal, Tomato and Grate Baby carrots.

2. Heat 1 tbsp Oil and cook the Vegetables on Medium High flame . Season with salt, Turmeric Powder and 1 tbsp Cumin seeds. Mix in between to avoid burning. Cover with lid and Cook .

3. Once vegetables are soft , Switch off the stove and Cool before grinding.

4. Once vegetables are cooled, Grind coarsely and  transfer to Spice Powder Bowl and Mix well .

5. Heat 2 to 3 tbsp Oil and fry Channa Dal, followed by Mustard seeds , Urad dal , Cumin seeds, red chillies , Hing , Curry Leaves .

6. Add the Coarsely grinded Chutney , Chopped Onions and fry for 3 to 4 Minutes to dry out Chutney .

7. Switch off the stove and squeeze Juice of the Lime and finely chopped Coriander Leaves . Check for Salt and Spices and add accordingly .

SERVE with any imageAppetizer , Dosa or Steamed Rice or as a side for Lunch / Dinner .

 

 

VERMICELLI DOSA WITH ONION ALMOND CHUTNEY

Vermicelli Dosa img_1614with Onion Almond Chutney

Onion chutney is a great accompaniment to idli , vada and Dosa. Today I’m sharing a little Sweet and Sour Onion chutney with Almonds. roasting nuts makes them to digest easily . Dry roast Cumin and Coriander seeds and you will know they are done when they start smelling toasty and are fragrant . Cook Onions over medium heat  with ( lid covered)  little Salt and turmeric for few minutes , you’ll notice the pungent flavor of Onions is gone and Cook uncovered until they are brown and at this point switch off the stove and add tamarind and Jaggery . You will notice the Caramel flavor of Onions starting to emerge . Cool the spices and Onions before blending. Grinding Onions Coarsely  is very important so they will have texture .

Lentils have high nutritional value any one can benefit . Due its fiber and Complex carbohydrates lentils increase steady slow burning energy . Soaking and fermenting dosa is very Healthy because of Probiotics. But you have to eat in moderation. Fermented foods are predigested by bacteria and easier to digest. Grains , Beans and Legumes contain Phytic  acid a nutrient which binds up minerals preventing your body from fully absorbing them. Phytic acid can be effectively mitigated through 3 different traditional processes . Sprouting, Soaking and fermenting. Source : HM.

Recipe for 3 to 4 Dosa’s . Recipe for 4 People ( Onion Chutney)

Preparation and Cooking time : 30 Minutes .

Recipe for ONION ALMOND CHUTNEY: Combination of different tastes . Great accompaniment for any Breakfast recipes or with Steamed rice or with Plain or stuffed Your favorite foods will come alive with the Combination of this Chutney . img_1609

1. Onion – 1 Big( Chopped)

2. Almonds – 15

3. Coriander and Cumin seeds – 1 tbsp. each

4. Red chillies – 2 4. Jaggery ( Brown sugar) – 2 tbsp.

5. Tamarind – Marble size

6. Salt and Turmeric – 1/4 th tbsp.

7. Curry Leaves – 5

8. Finely chopped coriander leaves

9. Oil – 3 tbsp.

10 . Seasoning ( Tadka) – Mustard seeds and Cumin seeds – 1 tbsp. each , Red chillies and Hing – Pinch

METHOD :

1. Dry roast almonds and transfer to a bowl

2. Dry roast Coriander and cumin seeds , Red chillies and transfer to a Almonds bowl . Cool the spices before you grind .

3. Heat 1 tbsp. Oil and sauté Onions with little salt and Turmeric for 2 to 3 Minutes. Mix in between . After 3 minutes uncover and fry Onions till light Brown . Switch off  the stove and add deseeded TAMARIND and JAGGERY to Onions. Cool the ONION mixture before grinding.

4. In a blender grind Almonds with Coriander , cumin and red chillies . Transfer to a Bowl .

5 Grind Onion Coarsely . Transfer to Spice bowl and mix well .

6. Heat 2 tbsp. Oil and splutter Mustard  seeds , Cumin seeds , Red chillies and Hing. Switch off the stove and add Curry Leaves and finely chopped Coriander Leaves .

7. Now add the Onion Mixture to Seasoning ( Tadka ) and fry for couple of minutes . SERVE with Vermicelli DOSA .

RECIPE for VERMICELLI DOSA :img_1615INGREDIENTS:

1. Fermented Dosa Batter – 1 Cup

2. Vermicelli – 1/2 Cup

3. Water

4. Salt

5. Oil for frying Dosa’s .

METHOD : img_1613

1. Mix 1/2 cup Vermicelli to 1 Cup Dosa Battter and leave aside for One hour  or Overnight in refrigerator . After 30 minutes Check for the consistency and add Water . The batter must be pouring consistency like Dosa Batter .

2. After One hour or overnight your batter will be  ready.  Heat Pan and grease with little Oil . Start with small dosa . Cook on Medium High heat . 

3. For second dosa , Sprinkle some water to bring the temperature down .

 4.  Pour 2 big spoonful of batter on the Panimg_1610 and move in circular motion . Drizzle Oil over the edges to crisp the Dosa .

5. Fry on both sides .Cook img_1610on medium high flame . img_1608

SERVE Vermicelli Dosa with ONION ALMOND Chutney.