Tiffins galore …

I was on a cooking spree making a few things in bulk to be packed for lunch and dinner for my bros. But I was in so much hurry, I didnt get a chance to click pictures for each of the items. I was just packing them into tiffins and placing them on this side table to cool down. Eventually when I was done, I figured I could just take a mass picture šŸ™‚

So here it is:

So from the top, the white box contains Sabudaana Khichdi, clockwise next in the large Pyrex is Vegetable Fried Rice, next in the Ikea black box is Chicken Curry and the next one in the smaller Pyrex is Chicken-Coconut Soup. The broccoli is steamed to be added into the soup just before dining. I finished making all of this in about an hour and a half, so everything is of the quick-cook category šŸ™‚

I will update the recopies for these later today.

Sabudaana Khichdi

Ingredients:
3-4 cups saago pearls or sabudaana
1/2 peanut powder
1-2 green chillies
1 potato
1 tsp cumin seeds
Curry leaves
Ghee
Oil
Salt
Sugar

Method:
Preparation: Wash the sago in cold water, drain and leave it overnite. In the morning, break the lumps, if any.Ā  After the soak-drain the saago will be slightly soft.
1. Boil the potato and cut into small bite sized cubes
2. Add the peanut powder, salt and sugar to the saago and set aside
3. In a pot or wok, add 1 tblsp of ghee and 1 tsp of oil. Add the curry leaves, chopped chillies and cumin seeds. Cook for a minute.
4. Add the sago-peanut-salt-sugar mixture to the wok.
5. Add the potato and stir continuously for 5-7 minutes on medium flame.
6. Stir on and off for another 5 minutes on a low flame.
7. Serve hot!!

Vegetable Fried Rice – The quick type

Ingredients:

2 cups of cut veggies (carrots, peas, beans, cauliflower, capsicum, etc …)
1 tblsp chilli sauce
1 tblsp soy sauce
1 tsp vinegar
1 tblsp tomato sauce
1 tsp brown sugar
3 fistfuls of basmati rice
1 bunch of spring onions
1 tblsp ginger-garlic paste
1 green chilli chopped
Salt
Oil

Method:
1. Cook the rice separately and set aside. Dont cook too soft.
2. In a vessel, add the veggies, and the sauces and vinegar and salt and sugar. Mix well and set aside
3. In a wok, heat oil. Add the whites of the spring onions and green chillies and the ginger-garlic paste
4. Cook for a minute. Add the veggies-sauces mixture to it. Stir well
5. Add the rice and toss to mix.
6. Serve hot with spring onion greens for garnish.

Chicken Curry

Ingredients:
2 chicken drumsticks, or boneless chicken, or chicken breast – whichever you like
1 large onion chopped
2 tomatoes chopped
1 tblsp cumin-coriander powder
1 tsp cayenne pepper
1/2 tsp turmeric powder
2 big tblsp coconut powder (I use the Maggi coconut powder)
1 tbslp hot curry powder
Salt
Oil

Method:
1. In a pot, heat some oil. Add the chopped onions and tomatoes. Let them cook for about 2 minutes.
2. Add the cumin-coriander powder, cayenne and turmeric. Add 1 cup water. Add salt.
3. Adjust the chicken pieces in the pot and cook half covered for 10 minutes on a medium flame. Stir once in a while.
4. Once the chicken is almost cooked, remove the chicken pieces out and grind the onion-tomato-water gravy mixture with the coconut powder and curry powder to a smooth gravy consistency.
5. In the same pot, mix the gravy and the chicken pieces back and cook for another 5 minutes.
6. Serve hot with rice or rotis.

You can add more/less water to get appropriate consistency. I like this recipe which I got from my Bhabhi, because it is quick and requires minimum supervision šŸ™‚

Coconut-Chicken Soup

Ingredients
1 quart of chicken broth
1/2 can of coconut milk
1 onion – chopped
1/2 green bellpepper – sliced
1 cup broccoli
Any other veggies you may like
1 tblsp coriander powder
1 tsp cayenne pepper
1 tsp garlic paster
1/2 tsp pepper
1 tblsp soya sauce
1 tsp lemon juice
Oil
Salt

Method:

1. In a pot, heat some oil and add the onions and capcisum. Cook until onion is transparent. Add the garlic paste and cook for a minute.
2. Add the chicken broth and bring it to a simmer. Now add the coconut milk, soy sauce, lemon juice, cayenne, coriander powder and other veggies.
3. Bring to a boil and lower heat to simmer for about 5 minutes.
4. Adjust salt. If it is a store-bought chicken stock, you might want to check the salt before adding any more.
5. Add the broccoli last just before serving to not make it to soft.
6. Serve hot!!

My my … too long of a post, isnt it?

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~ by kharasmithaas on January 18, 2010.

3 Responses to “Tiffins galore …”

  1. Though u did not capture them while being cooked,u still managed to squeeze in a capture before it was consumed…;-)
    The pic itself interested me, before even I read through to know what exactly they were….. BRAVO!!!! Would love to relish that sumptuous lunch…. tooo…

    Ash…
    (http://asha-oceanichope.blogspot.com/)

  2. ur bros are so lucky…delicious ..eash one of them..esp loved the coconut chicken soup.

    http://forkbootsandapalette.wordpress.com/

  3. Thanks a lot Asha and Sheba.

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