1. Boil rice with dal in the cooker the previous night but do not open the cooker.
2. Par boil the veges the previous night.
All measurements are for one child.
1. Egg Sandwich
Ingredients :
Egg - 1Onion chopped - 1 tsp
Tomato chopped - 1 tsp
Green Chilli chopped - 1/4 tsp
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 :
Heat oil/ghee in a kadai/frying pan.
Add cumin seeds and allow to splutter.
Add green chillies and fry lightly, then add onions and fry till translucent and lightly golden.
Then add all the spice powders and after abt 10 secs add the tomatoes and fry till the ghee/oil begins to separate.
Then add the egg and fry for abt 5 mins.
Do not add water at any point during cooking.
Use as stuffing in between 2 bread slices and grill them to make egg sandwich for the lunch box.
2. Bisibelebath:
Ingredients :
rice and toor dal ( pigeon peas) - 1/2 cup each
carrots cut into small pieces - 1 tbsp
beans cut into small pieces - 1 tbsp
Ghee - 1 tsp
Mustard - 1/2 tsp
curry leaves - 3
Bisibelebath powder - 1 tbsp MTR or homemade ( will be published in future)
Lemon juice/tamarind juice - 1 tsp
Method :
Boil rice and dal together with 3 times water the previous night.
Par boil carrots and beans separately the previous night.
Mix rice, dal, carrot and beans in a vessel with a little extra water, and bring to boil while adding MTR bisibelebath powder gradually so that no lumps are formed.
Add lemon or tamarind juice too.
Seasoning - Take a seasoning pan, add ghee, mustard and curry leaves and add to boiling mixture when they begin to splutter.
Bisibelebath is ready.
It tastes best with potato chips.
When packing add little ghee on the top so that the bisibelebath remains moist.
Note : This is a quick recipe for lunch box.
The recipe where I make my own bisibelebath powder will be posted shortly.
Ingredients :
rice and toor dal ( pigeon peas) - 1/2 cup each
carrots cut into small pieces - 1 tbsp
beans cut into small pieces - 1 tbsp
Ghee - 1 tsp
Mustard - 1/2 tsp
curry leaves - 3
Bisibelebath powder - 1 tbsp MTR or homemade ( will be published in future)
Lemon juice/tamarind juice - 1 tsp
Method :
Boil rice and dal together with 3 times water the previous night.
Par boil carrots and beans separately the previous night.
Mix rice, dal, carrot and beans in a vessel with a little extra water, and bring to boil while adding MTR bisibelebath powder gradually so that no lumps are formed.
Add lemon or tamarind juice too.
Seasoning - Take a seasoning pan, add ghee, mustard and curry leaves and add to boiling mixture when they begin to splutter.
Bisibelebath is ready.
It tastes best with potato chips.
When packing add little ghee on the top so that the bisibelebath remains moist.
Note : This is a quick recipe for lunch box.
The recipe where I make my own bisibelebath powder will be posted shortly.
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