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Yummy tiffin for little scholars
COME JUNE and the butterflies are back to school. And now it is the worry of the mothers to pack a variety of snacks in the tiffin boxes, for the child. With a little imagination, you can create your own masterpieces. Here are some recipes that might help you!
The Three-Layered Sandwich
For the filling
Paste I
Peel out the skin of a carrot and put it in hot water. After one hour take it out of the water and beat it in a mixer. Add a little cheese, salt and pepper powder.
Paste II - Mayonnaise Sauce
Oil (refined)- 1 cup
Mustard powder- 1 tsp
Salt- 1 tsp
Sugar-1/2 tsp
Pepper powder- 1 tsp
Egg- 1
Limejuice- 1 tbsp
Corn flour- 1/4 cup
Lukewarm water- 1 cup
Method
Mix the egg, pepper powder, salt and sugar for 1 minute in a mixer while adding half the oil drop by drop. Mix corn flour in lukewarm water and cook in a slow flame. When cooled add this to the previous mixture, still kept in the mixer and mix it well together with the limejuice and rest of the oil. When it thickens remove and keep it in a bottle in the fridge. Fresh pineapple juice, fresh cream etc. can be added for flavour.
Paste III
Mint leaves- 15 leaves
Green chillies- 3
Coconut grated- 2 tbsp
Method
Grind all the ingredients and mix with little limejuice, a pinch sugar and salt.
Making the Sandwich
Take 4 pieces of bread. Remove crust from the four sides of the bread (sandwich bread preferable). Apply butter on the bottom side of the first piece and apply paste I on top of the second bread piece. Apply mayonnaise (paste II) on top of the 3rd bread and on its bottom, butter. Use paste III on top of the last bread piece.
Ven Pongal
Ingredients
Table rice- 2 cup
Moong Dal- 1 cup
Cumin Seeds-1/2 tsp
Pepper corns- 1 tsp
Ginger- 1 inch piece (minced)
Ghee- 1/4 cup
Cashew nuts- 50 gms
Raisins- 5 or 6
Salt- To taste
Water- 3 cup
Curry leaves- a few
Asafoetida- a pinch
Method
Heat the ghee and add the cumin seeds and pepper corns. Add to this, washed and drained dal and chopped ginger, curry leaves and rice. Fry lightly. Add 3 cups of salted hot water, reduce heat to simmering and cook till the rice is completely tender. Garnish with nuts and raisins.
Lemon rice
Ingredients
Rice- 1 cup
Lime- 1
Ginger- 1 inch piece minced
Onion- 1 chopped
Curry leaves- a few
Ghee- 1/4 cup
Water- 2 cups
Salt- To taste
Method
Cook the rice in salted water. Spread the rice in a dish. Sprinkle the limejuice squeezed out of the lemon. Fry half of the sliced onion separately and keep aside. Sauté the curry leaves and pieces of Ginger, the balance of onion. Add the cooked rice. Mix well. Serve with fried onion and lemon slices on top.
Vermicelli Uppuma
Ingredients
Vermicelli- 250 gms
Mustard seeds- 1/4 tsp
Urad dal- 1 tsp
Ginger- 1 inch piece minced
Green chillies chopped- 5
Cashew nuts fried- 50 gms
Ghee- 4 tbsp
Salt- To taste
Method
Fry vermicelli to a golden colour in 2 tbsp ghee. Heat another 2tblsp ghee in a separate pan and put in mustard seeds and dal (washed and drained). Add salt and 21/2 cups of water, bring to boil, reduce heat and add vermicelli and stir well. Cover it for some time, add cashew nuts and mix well.
LILY BABU JOSE
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