Lunch box dishes

Arbi paratha

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DSCN0818                                     Ready to serve Arbi paratha with chutney powder & curds

Makes 6-8

Time taken: 45 minutes

Arbi is a tubular variety of root of colocosia leaves available in india.  It is also known as Kesuvina gadde in kannada.  Arbi paratha is a gluten free paratha which i wanted to put up since a long time which got materialized today.  Though i had clicked pictures long ago but remained in my library, so i thought i should as well put it up now.  It tastes really yummy .  Here goes the recipe of Arbi paratha even though is very rarely prepared , yet yummy!!!

What you need to have:

1  Cook & mashed ed Arbi -4-6

2.  Wheat flour – 1/2 cup

3. Besan flour – 1/3 cup

4. Green chili paste – 1/2 teaspoon

5. Cumin seeds – a pinch

6. Carom(ajwain) – a pinch

7. Chopped cilantro – 2 teaspoons

8. Lemon juice – 1/2 teaspoon

DSCN0795                                                   Fresh Arbi vegetable (colocosia tube root)DSCN0807

                                           Other ingredients of Arbi paratha

What you do with what you have: 

1. Wash, peal and cook Arbi veggie in the cooker not adding water to the veggie till done as usual for about 20 minutes.

2. When done, cool it and grate it or smash it and keep it aside.

3. Sieve both wheat atta and besan atta in the sieve along with salt and transfer it to a wide bowl.  Add smashed and cooked Arbi from step-2 to it.  Also add green chili paste, cumin seeds, carom seeds, chopped cilantro, lemon juice and 1 teaspoon of cooking oil.  Mix the whole mix and then slowly sprinkle water as needed and make a soft paliable dough and keep it aside for about 10 minutes closing it with a damp cloth.

4. Pinch out lemon sized ball from the dough and roll it dusting it in wheat atta into a 3 ‘ discon a thick plastic sheet.  Apply either oil or ghee on it and fold it into a semi circle and apply oil to it.  Again fold it to a triangular shape and again dust it in wheat atta and roll  it on a thick plastic sheet into a 5-6″ disc  as shown in the image below.DSCN0811                                  Pinched out ball, semi circular fold, triangular fold  & finally rolled paratha

5. Place a roti skillet on medium flame spraying a little oil.  Place rolled paratha on it roast till done.DSCN0812                                          Rolled Arbi paratha being roasted

6. When it is done, flip and spraying a little oil roast it on the reverse till brown dots appear on the paratha.DSCN0817                                           Arbi paratha roasted on the reverse

7. Transfer it to a serving plate and relish with chutney powder and curds!!!!!!!!DSCN0818                                             Ready to serve Arbi paratha with curds & chutney powder 

Makes 6-8

Time taken: 45 minutes

Good to remember: 1. Arbi veggie root should be cooked to soft consistency.

2. Paratha dough should be knead to a soft rolling consistency.

3. Rolling on a thick plastic sheet is recommended to gain a proper shape.

4. One can roast parathas using either ghee or cooking oil.

5. One can relish with side dish of her/his choice or even dry chutney powder.


Okra pulav(Bendekayi pulav)

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                                                                 Ready to serve Okra pulav

Time taken: 1 hour

Serves : 4-6

Bendekayi in kannada is Okra/Ladys finger in english and bhenda in konkani is a very old and popular veggie and is liked by all of us.  I have already put up a few dishes like the okra dosa, okra stir fry, okra fry, Bhenda sagle  and today i would like to put up yet another one pot meal to add to the long list of one pot meal on this blog and a rare one for sure.  I tried it couple of times at home but to my surprise it was yummy…You too try it out for a picnic menu and enjoyyyyyyyy!!!!

What you need to have:

1. Basumati rice – 1 cup

2. Fresh chopped okra – 3-4 Cups

3. Chopped tomato – 1/2 cup

4. Chopped onion – 1 cup

5. Ginger-Garlic paste – 1 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Garam masala powder – 1/2 teaspoon(home made)

8. Red chili powder(Byadgi) – 1 and 1/2  teaspoons

9. Dhania-jeera powder – 1 and 1/2 teaspoons

10. Cilantro chopped – 2 Tablespoons ( for garnishing)

11. Salt – as per taste

12. Cooking oil – 2 tablespoonsKONICA MINOLTA DIGITAL CAMERA

                                                                  Fresh chopped OkraKONICA MINOLTA DIGITAL CAMERA

                                                       Ingredients of seasoning & garnishing

What you do with what you have:

1. Wash and pat dry okra and chop it into 1″ pieces and keep it aside as shown in image-2.

2.  Place a wide skillet on low flame  and add chopped okra pieces to it and adding a little salt and 1 teaspoon of cooking oil  toast it for a while till it is done but not burnt.KONICA MINOLTA DIGITAL CAMERA

                                                                    Okra being toasted to wiltKONICA MINOLTA DIGITAL CAMERA

                                                                      Toasted Okra pieces

3. Cook rice in the cooker in such a way that the grains is separate adding a pinch of cumin seeds.KONICA MINOLTA DIGITAL CAMERA

                                                           Rice being cooked in cooker

4. Place a skillet with cooking oil in it and on heated , add chopped onions to it with a little salt  and fry it till transparent.KONICA MINOLTA DIGITAL CAMERA

                                                            Chopped onions being fried

5. When done, add chopped tomatoes to it and fry till it is mushy.KONICA MINOLTA DIGITAL CAMERA

                                                               Chopped tomatoes being added

6. When done, add ginger-garlic paste  and give a strong stir to it.KONICA MINOLTA DIGITAL CAMERA

                                                           Ginger-garlic paste being added

7. When done, add all powders in a row and again stir it till the oil is separatedKONICA MINOLTA DIGITAL CAMERA                                                                   All powders added in a row

8. When done the whole mix would be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                             The masala mix

9. Toss the cooked rice to it and stir it in such a way that each rice corn is well coated with the masala checking for salt.  KONICA MINOLTA DIGITAL CAMERA

                                                           Rice being added to the masala mix

10. On mixing it would be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                 Masala being mixed to coat the rice completely 

11. Finally mix toasted Okra to it and garnish with chopped cilantro , serve with a salad or any side dish of your choice!!!KONICA MINOLTA DIGITAL CAMERA                                                     Okra being mixed with masala coated riceKONICA MINOLTA DIGITAL CAMERA

                                                                   Ready to serve okra pulav

Time taken : 1 hour

Serves : 4-6

Good to remember:    1. Use tender okra for better result and flavour.

2. Rice should be  cooked right to coat the masala well so that it is not soggy.

3. The whole masala mix should be cooked in such a way that the oil should ooze out well to coat the masala to rice corns.