#lunchboxrecipes

[cpsamayal]

சீசன் இருக்கும் போது இப்படி ஒருமுறை செஞ்சு பாருங்க | Mango rice | Lunch ...

[amitfulwaria]

🎒1 pot sausage pasta. Easy Mid-week one pot meal and lunchbox club rolled into one 🥘 This recipe is ideal if you have a few hungry people to feed or you’re looking for a lunchbox recipe that requires minimal washing up - or both. Ps. Makes 3-4 servings. INGREDIENTS 6 veggie sausages,cut into chunks 1 white onion, diced 2 garlic cloves, crushed 1 tablespoon of extra virgin olive oil 1/2 teaspoon of dried oregano 1/2 teaspoon of dried basil 1 tablespoon of tomato puree 2 teaspoons of harissa paste 1 courgette, sliced and halved 1 red pepper, sliced 1 yellow pepper, sliced 250g mushrooms, sliced 1 red onion, cut into chunks 1 can of chopped tomatoes 650ml vegetable stock 70g sundried tomatoes 300g whole-wheat pasta (dried) 2 handfuls of fresh spinach Fresh basil to garnish METHOD 1️⃣In a large saucepan over medium heat add the olive oil along with the diced white onion and garlic. 2️⃣Sauté for a few minutes before adding the dried oregano, basil, tomato puree and harissa paste. Coat the onions evenly with the spices. 3️⃣Next add the courgette, red and yellow peppers, mushrooms, red onions and chopped sausages. Again combine. 4️⃣Pour in the chopped tomatoes, vegetable stock, sundried tomatoes and dried pasta and leave to simmer for approximately 20 minutes or until the stock has been absorbed. Stir frequently. 5️⃣Add the spinach and combine. Once wilted serve garnished with fresh chopped basil. Enjoy! #PastaLunch #SausagePasta #LBC #LunchBoxRecipes (at Jaipur - pink city rajasthan, india) https://www.instagram.com/p/CI8xTMIj023/?igshid=3r2z8as01bl5

[padhuskitchenposts]

Super Easy! Super Tasty! Tamil Nadu style Sambar Sadam. This is a very tasty, easy to make, wholesome one pot meal. Perfect for a quick lunch and great for packing in lunch box. As we have added plenty of vegetables, just a simple raita or papad as side dish are more than enough for this. Check the video on Padhuskitchen YouTube channel. Link in my profile page and do show your love by subscribing to Padhuskitchen YouTube. #padhuskitchenrecipe #padhuskitchen #tamilnadustylesambarsadam #quicklunchideas #lunchboxrecipes #southindianfood #foodblogger https://www.instagram.com/p/CAusd_aD_fX/?igshid=66g8ig9w48er

[purvanchaltadka]

Gobi paratha/Stuffed gobi paratha

[padhuskitchenposts]

Gooseberry rice / nellikai sadam with potato roast - Healthy, Easy, Great for travel and lunch box. Now up on YouTube. Link in my profile page or just type Padhuskitchen followed by the recipe name on google search or YouTube channel . #padhuskitchen #padhuskitchenrecipe #padhuskitchenyoutube #lunchboxrecipes #travelfood #southindianfood #gooseberryrice #nellikaisadam #foodblogger #youtuber https://www.instagram.com/p/B6uol_VjT0X/?igshid=1iwu5raxixogr

[padhuskitchenposts]

View this post on Instagram

Quick mint rice - Click the link in my profile page to watch the video of 6 Quick and easy lunch box recipes for work and school. Subscribe to Padhuskitchen YouTube to show your love and support. #padhuskitchenrecipe #padhuskitchen #lunchboxrecipes #quicklunchrecipes #6easylunchrecipes #padhuskitchenyoutube #lunchboxrecipesforoffice https://www.instagram.com/p/BzKRicbDSsh/?igshid=1jncn9ez7rmu1

[sandhyasmycookingjourney]

Karuveppilai Sadam | Spiced Curry Leaves Rice

Karuveppilai Sadam | Spiced Curry Leaves Rice tastes even better when made with fresh homegrown curry leaves. A great lunch or dinner option. 

Sticking to the green color, today I made Karuveppilai Sadam | Spiced Curry Leaves Rice to end the theme 'colorful dishes'. I had many ideas flooding through my mind, but for the color green, I could not get past spinach or cilantro. I have already made many possible things with spinach, so wanted to stay away from it. When thinking of using cilantro in a main dish, I could only think of Cilantro Rice which I have already made. That is when I remembered the fresh batch of curry leaves that we harvested from our plant. My Mother in law always made Karuveppilai Podi | Spiced Curry Leaves powder for us when we came back from India. There is a huge Curry leaves tree in the house and there was a never ending supply of curry leaves. Here in US, if buying curry leaves, it is like gold. They are quite expensive and I have never even thought of using this much of curry leaves to make powder out of it. After 3 years of caring, my curry leaf plant has grown quite a bit. This whole summer, I hardly bought any curry leaves from the stores. We were able to cut branches from the plant to use all summer and just last week, we cut the final large branch off the plant before we let it hibernate for the winter. I had quite a bit of fresh leaves all washed and cleaned. So, I messaged my cousin Uma, who is a expert in traditional recipes and asked for Curry leaves powder recipe. Uma mentioned that she made a big batch just few days back and gave me the recipe she used. Next summer, God willing, if my curry leaf plants thrive well, I will be making a large batch of it as well to store for a few days. For now, I just used one (sort of packed) cup to make and it was just enough for all of us to eat as lunch.

Preparation time - 10 minutes Cooking time - 30 minutes Difficulty level - Easy

Ingredients to make Karuveppilai Sadam | Spiced Curry Leaves Rice - Serves 4

Rice - 1 cup (I use Sona Masoori rice) Curry leaves / Karuvepillai - 1 cup (packed) Urad dal / Ullutham paruppu - 1 1/2 TBSP Chana dal / Kadalai Paruppu - 1 TBSP Coriander seeds / Dhania - 1 tsp Red chilies - 4 to 5 Black pepper - 1/2 tsp Tamarind - a tiny piece (optional) Asafetida - 1/4 tsp Salt - to taste Gingelly oil - 2 TBSP (any oil would work) Mustard seeds - 1 tsp Cashew Nuts - 1 TBSP

Procedure to make Karuveppilai Sadam | Spiced Curry Leaves Rice -

To Make the Karuveppilai Podi / Curry leaves powder - Wash and dry the curry leaves well. In a kadai / pan, heat 1 tsp of oil in low flame. Add the curry leaves and mix well. Keep stirring to evenly roast the leaves. Make sure to do this in low heat. The curry leaves should not change color. It should just fry and become crispy. It will take a good 6 to 7 minutes on low flame. You will notice that the leaves start to become crunchy. Remove the fried curry leaves in a bowl. In the same pan, heat one more tsp of oil and fry the Urad dal, Chana dal, Coriander seeds, Red chilies and black pepper. Fry until they are aromatic. Add the Asafetida, salt and tamarind piece at the end and fry for a minute. Turn off the the heat and then add the fried curry leaves to the pan and let the whole mixture cool down to room temperature. Grind the mixture to a smooth powder. You can make it very smooth or leave it a little chunky based on your preference. The karuveppilai powder is now ready. This powder can be stored for a later use as well.

To make the Karuveppilai Sadam - Cook the rice and let it cool down. I usually add a little oil to keep the rice from sticking. In a wide pan, heat 1 TBSP of gingelly oil and add the mustard seeds. Let the seeds crackle and then add cashews. You could also use peanuts instead of cashews for a different taste. Once the nuts are fried, add the cooked and cooled rice along with the ground curry leaves powder. I used 3/4 of the powder that I ground. Add half of the powder and gently mix to combine. Taste and adjust the salt if needed. If needed, add more karuveppilai powder and mix.

Serve with potato curry or chips!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94 Read the full article

[myoneresource-blog]

Retire the PB&Js and pack your kids’ lunches with these outside the box, healthy recipes

http://www.familyfreshcooking.com/2014/07/26/20-amazing-back-to-school-lunchbox-recipes/