Here Is A Quick Way To Make Your Lunch Box Ready in 10 Minutes

Making a suitable office / school lunch for career oriented / working women becomes a tough job. Having a squeezing work schedule and choosy kid can make situations a bit unmanageable. So here is a quick recipe for making Gobhi Parantha. It is tasty, filing and easy to make.
Ingredients:

1. Cauliflower - medium sized one piece
2. Coriander leaves - about 100 grams
3. Green chillies - 5 pieces
4. Ginger - 1 cm piece
5. Garlic - 2 cloves
6. Wheat fluor
7. Ghee
8. Salt to taste

Method:
Put cauliflower, coriander leaves, green chillies, garlic, ginger and a pinch of salt in the grinder jar. Turn the incher switch on for a few seconds. The entire mixture should turn in a coarsely ground particles ( see pic).
Knead the dough and add ghee and salt to it. Knead again to mix.
Make small patties and stuff it with the mixture. Heat tava and shallow fry in ghee. Serve with achhar, curd or raita.

The cauliflower and other ingredients after grinding for a while

Gobhi Paratha Is Ready

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Aam Panna

"Love Guru" on FM is probably the most loved program in Abdullah Hall and IG Hall. Melodious romantic songs of 80 genre, savored by the tangy fresh Aam Panna Drink, make a great combination.
If you are lucky enough to have rains, the charm shoots up many folds. Open the doors of the balcony and the windows. Let the tiny cool splatters adore your hands and sink into an unforgettable moment with this refreshing mango mint drink.
Now let us make this drink right now!


INGREDIENTS

Raw Mangoes ------------------2 Medium Sized
Sugar -----------------8 Teaspoons ( Manage according to taste)
Mint Leaves ----------- 8-10 leaves
Chilled Water And ice cubes

METHOD OF PREPARATION

Wash mangoes and put it in a pressure cooker. Add 2 cups of water. Cook it for 6 minutes. Cool and discard remaining water. Remove the skin and collect all the pulp in a bowl. Add this along with sugar, mint leaves and 1 cup of water in a mixer/.grinder. Grind till it becomes a smooth paste. You can dilute it further to suit your taste. Garnish with lemon slice and mint leaves. Serve chilled with ice cubes.

Palak Paneer

Palak Paneer or Spinach and Cheese is magnificent blend of protein rich paneer and the goodness of palak (spinach).




INGREDIENTS

Palak ( Spinach) ------------------250 grams
Paneer ( Cheese ) -----------------250 grams
Green Chillies ---------------------2
Ginger Chopped--------------------1 Inch piece
Garlic ------------------------------7 seeds
Cumin seeds ------------------------1/2 teaspoon
Tomato puree ----------------------- 2 tablespoon
Red chilli powder --------------------1/2 teaspoon
Cream ------------------------------ 2 tablespoon

METHOD OF PREPARATION

Wash and remove the stems from the palak leaves. Pressure cook for two minutes. Drain excess water and let it cool down. Grind the cooled spinach, garlic and green chillies together in a mixer grinder in a coarse paste( avoid grinding too much). Cut paneer into small 1 inch pieces.

Heat oil in a pan and add cumin seeds. When they crackle, add tomato puree, red chilli powder, ginger juliennes salt and saute for a minute. Now add the spinach paste and stir. When the spinach gravy comes to a boil add paneer cubes. Cook further for a few minutes and add cream to it.

NUTRITION FACTS

Palak Spinach (Spinacia oleracea)
Spinach is known as a rich source of iron and calcium. It is rich in antioxidants, especially when fresh, steamed, or quickly boiled. It also contains vitamin A, vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid and omega-3 fatty acids.

Paneer ( Cheese)
It is rich source of calcium, protein, phosphorus and fat. A 30-gram (1.1 oz) serving of Cheddar cheese contains about 7 grams (0.25 oz) of protein and 200 milligrams of calcium.

Keema Pulao

INGREDIENTS

For Preparing Keema
Minced Meat--------------- 400 grams (approx.)
Oil --------------------------3 tablespoons
Soya Nuggets -------------- 12 - 15 ( Boiled for 10 minutes in water)
Green Cardamom --------- 2
Cloves ---------------------5
Black Pepper Corns ------- 7-8
Cumin Seeds --------------1 teaspoon
Mace ----------------------1 stick
Ginger Garlic Paste --------3 teaspoons
Chopped Onions ----------- 5 medium sized
Green Chillies Chopped ---- 3
Sliced Tomatoes ----------- 2
Red Chilli Powder ---------- 1 and half teaspoon
Turmeric Powder -----------1/4 teaspoon
Salt
Coriander leaves for ganishing

For Preparing Pulao
Rice ---------------------- 3 cups apprx. ( soaked for 2 hours)
Ghee -------------------- 1 and half table spoon
Green Cardamom --------- 2
Black Cardamom ---------- 2
Cloves --------------------- 4
Cinnamaon ---------------- 1 inch stick
Bay leaves ---------------- 3
Salt

METHOD OF PREPARATION

Keema
To prepare the masala for keema grind Green Cardamom, Cloves,Black Pepper Corns, Cumin Seeds,Mace into a powder. Heat oil in pan and saute till onion turns pink. Add minced meat, garlic ginger paste, chopped green chillies, garam masala powder ( prepared above), red chilly powder, turmeric powder ,salt, boiled soya nuggets and one and half table spoon of water to it. Cook on low heat tll the oil layer separates out. Add chopped tomatoes. Cover the pan and cook for 15 more minutes.

Pulao
Heat ghee in a pan. Add green cardamoms, black cardamoms, cloves, cinnamon and bay leaves. Saute for a minute. Add five and half cups of water and salt. Drain out all the water from soaked rice. Add rice to the pan. Cover the pan. Cook on high heat and bring it to a boil. Remove the lid and cook on sim heat till water evaporates. Cover the pan and cook till the rice is done.

Take the cooked rice, cooked keema , coriander leaves and spread it in layers in a serving dish. Serve Hot. Barak Allah.......

Malai Kofta Curry

For Kofta
Potatoes------------------- 1/2 Kg
Green Chillies ------------ 3
Corn Flour -----------------1/4 cup
Raisins --------------------100 gms.

For Gravy
Onions ---------------------3 Medium Sized
Ginger Paste----------------1 tbsp.
Garlic Paste -------------- 1 tbsp.
Green Chillies ------------ 3
Coriander Powder ---------- 1 tsp.
Turmeric Powder ----------- 1 tsp.
Red Cilli Powder ---------- 1 tsp.
Garam Masal Powder -------- 1 tsp.
Tomato Puree -------------- 1/2 cup
Khoya (Mava) -------------- 100 gms.
Cream --------------------- 100 gms
Cheese -------------------- 100 gms

Sufficient Oil and Salt to taste for both gravy and Kofta

Procedure

To make the koftas, boil, peel grate ( grated potatoes will make fine koftas) and then mash the potatoes. Grate the paneer (cheese) too. Chop the chillies into fine pieces. Now mix the mashed potatoes, chillies, corn flour and salt to make small round balls. Stuff it with raisins and deep fry till golden brown as shown in the pic below.Keep aside.

Boil the onion for 10 minutes in water. Drain water. Grind it in mixer/grinder. Heat oil in a pan, put the onion paste and stir for five minutes. Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt to it. Cook for a few minutes. Add tomato puree and red chilly powder and cook till the oil starts to separate. Mix mava in two cups of water and add it to the gravy. Heat till it boils and simmer for 10 minutes on lowest flame. Add cream and garam masala powder while constantly stirring. Keep the balls in a serving dish and pour the hot gravy over the previously fried balls. Garnish it with coriander leaves and cream. Ready to eat. Barak Allah......