Trying to incorporate proteins, carbs and as much nutrition as possible is the only rule I have when packing lunch box. Left over pressure cooker fusili and a sprouts, spinach stir fry seasoned with peanut chutney powder - was my lunch today. I had refrigerated the pasta immediately after cooking the night before. By lunch time, it was at room temperature and tasted more like a pasta salad.
Picture is hazy and I finished eating before I could take another one. Recipe for the stir fry follows.
I have started using my 1 litre prestige pressure cooker for everything these days including making ragi mudda. Reduces the cooking time and the need for stirring. The okra cooked perfectly in the cooker without any hint of gooey that it is associated with. The gravy is made from peanuts chutney powder, sesame and poppy seed (gasagasalu in telugu). We had it with chapathi yesterday and tastes equally good with hot rice.
It took longer to type the title of the post than making dish. Faster than 3 minute maggi noodles, finger licking tasty and high on nutrition. Our neighbor's 10 yr old asked for 2nds and 3rds. Please do try it and let me know how you liked it.
This is a signature dish of my mother in law. Spicy, sweet and sour at the same time. Can be served as a side dish with dosa, idli or added to any vegetable stir fry to boost the protein content. This is the seema style powder - so expect the heat. If you are from other regions - pls reduce the chilli quantity.
There is really no recipe here. Quick sprouts stir fry with garlic, curry leaves and chilli flakes. That's it. 5 mins start to finish including peeling garlic. Of course this does not take into account the time for sprouting.
Small onions, freshly made sambar masala - do you need more. Making the sambar masala fresh is quite easy actually though it sounds like it is too much of a pain.
Simple and flavorful chutney with fresh pudina and chillies. Tastes good with rice or as a sandwich spread too.
This is for people like
me who cannot eat the vegetables raw. Of course, for anyone who can eat it as is, cooking is not required. Cooking for a few minutes softens
the vegetables and also retains the crunch. This is generally what I
have with a roti for breakfast.
This
is a regular side dish in our house for dosas along with coconut
chutney. I serve the curry on the side instead of stuffing the dosas.
That way the dosa stays crisp for long.
