Tuesday, 6 March 2012

Kiddies Meal Combo 2 - Petal Parata & Potato cutlets

Tips for lunch box:
1. Make dough the previous night and keep in a sealed box.
2. Make the Paneer mix for the parata the previous day and keep in sealed box.
3. Keep the sealed boxes in fridge if its summer else they can be outside.
3. For lunch box - make a big parata and using petal mould (used for cookies) , make petal shaped paratas.
4. Make the potato mix for the cutlets the previous night and keep in fridge.

All measurements are for one child.

1. Petal Parata
Ingredients :
Paneer - crushed - 1 tbsp 
Atta/Wheat/Multigrain wheat - 4 tbsp
Coriander powder - 1 pinch
Cumin powder - 1 pinch
Chilli powder - 1 pinch
Chat masala - 1 pinch
Black salt - 1 pinch
Coriander leaves 
Mint leaves
Method :
Make dough using the Wheat/Multigrain, same consistency as Chapati dough.
Add a little salt while kneading the dough.
Mash or grate the paneer, add all the powders and chopped coriander and mint leaves. 
Roll the dough into size of chapati. Fill with the paneer mix and close.
Roll evenly into round flat bread/chapati but a large one.
Cut into petal shape using the petal mould.
Now take a tawa or shallow fry pan, fry the parata on low heat, till evenly done on all sides.
If non stick tawa is used there is no need to add oil/ghee while frying.
If regular or anodized tawa is used, use ghee while frying.

2. Potato cutlets

Ingredients :
Potato - boiled and mashed - 1
bread slice - 1
Cumin (Jeera) - 1 pinch
Red Chilli Powder - 1 pinch
Turmeric powder - 1 pinch
Coriander powder - 1 pinch
Garam masala powder - 1 pinch
Ghee/Olive oil - 1/2 tsp
Coriander leaves
Mint leaves

Method :
Add all the powders, 1 slice damp bread and chopped coriander and mint leaves to the potato, mash well along with a little salt and keep in fridge.
Next morning, shape into cutlets, and shallow fry using ghee or oil.
Pack ketchup in separate box.

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