Cook with Priyanka: Lunch box recipes

Showing posts with label Lunch box recipes. Show all posts

Tuesday, 5 August 2014

Garlicky Mushroom fried rice

Hello everyone, today I have got you all a recipe of Garlicky Mushroom fried rice. A super duper easy and adaptable recipe. No compulsion with the veggies, you can always put up the recipes of your own choice. A very good option to use the leftover rice and a perfect meal for kids lunch box too. As far as the flavours are concerned, garlic and mushrooms goes very well together, so lets quickly run through the ingredients following the method :)

Video Link :

Ingredients :

Rice - 1 cup (boiled & cooled)
Mushrooms : 1 & 1/2 cups (chopped)
Onions : 1 medium (chopped)
Garlic : 1 tbsp (chopped)
Carrots : 1/4 cup (chopped)
Coloured Bell peppers : 1/4 cup (chopped)
Cooked Corns: 2-3 tbsps
Black pepper : 1 tsp
Chili flakes : 1 tsp (optional)
Salt : as per the taste
Spring Onions : A handful
Oil : 1 & 1/2 tbsps
Tomato ketchup : 1 tbsp
Dark Soya sauce : a dash
White vinegar : 1 tsp

Method :

Heat oil in a pan, add garlic, brown it a bit and then add onions. After a minute add carrots and saute it for couple of minutes.
Now add Mushrooms, bell peppers and corns. Mix well and also add seasoning (black pepper, chili flakes & salt), cook it for another couple of minutes or unless the mushroom's moisture dries out.
Once done, add rice and lightly mix. Add ketchup, soya sauce and vinegar, mix well and its ready :)

Enjoy!

Note :

Try to prepare the rice a day before and then use it. In this way the rice won't stick neither it will brake.
You can make it with the veggies of your own choice.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :)
YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks and Enjoy cooking
Priyanka :)

Friday, 25 July 2014

Cheese Buns/Stuffed Buns (Eggless)

Hello everyone, today I have got for you all a very yummy recipe of Stuffed buns. I used to have them during my school time, stuffed with masala potaotes. So just thought to prepare them with Paneer and cheese filling. The result was just awesome. This is a great snack, either with tea or coffee, we had it with freshly squeezed orange juice and is a huge hit in my house.

Preparing them is a bit lengthy process but at the same time they are very easy to prepare. The best part is that you can stuff them up with any filling you like be it Vegetarian or non vegetarian or may be the left overs. They have a very nice crust and very soft inside. You can make them in large numbers in advance or freeze them, microwave them for 15 secs and they will be fresh again. They are an awesome idea for pot lucks too :))))

So without wasting much of the time lets dive into the ingredients following the method.

Video Link :

Ingredients :

For the dough :

All purpose flour : 2 cups
Dried active Yeast : 1 tbsp (If using instant yeast then take 2+1/4 tsps)
Sugar 1 tbsp
Luke warm water : 1/2 +1/2 cup
Butter : 1+1/2 tbsps (melted)

For the stuffing :

Onion : 1 small finely chopped
Red Bell pepper : 1/2 finely chopped
Green Bell pepper : 1/2 finely chopped
Garlic : 2-3 cloves finely chopped
Paneer/cottage cheese : 1cup finelydiced
Cheese (any) : 1 cup (You can adjust the quantity)
Oregano : 1 tsp
Chilli flakes : 1 tsp
Salt : As per the taste (add a little less as cheese also contains salt)
Oil : 1-2 tbsps

Method :

Activate the yeast :

In a bowl take 1/2 cup of luke warm water. To this add yeast and sugar, mix well, cover and keep aside for 10-15 minutes or unless yeast becomes foamy or frothy.
If you are using Instant yeast, then skip this step and add yeast and sugar directly to the flour and knead with warm water.

Make the dough :

Once yeast activated, take All purpose flour, add salt, mix well, add yeast mixture and try to knead a dough.
Also add the rest half of the luke warm water, little by little and knead a very sticky dough. Half way through add 1 tbsp melted butter and knead.
As shown in the video, take the dough on to the working surface and knead atleast for 10-12 minutes. This will activate some gluten in the dough, which helps to make the buns light and soft. You might need some dry flour and butter to make it smooth. But don't add a lot of dry flour or it will become dense.
Once done with the kneading, place it in a well greased bowl and apply some oil on the top as well. Cover it and keep it in some warm place so that it rises well. I kept it in my oven, switching on only light and not the oven. It takes 45 minutes to 1 hour or sometimes more than that, as per the whether.

Make the stuffing :

In a pan, take some oil, to this add garlic and saute, then add onions and again saute unless they are golden, then add bell peppers and saute for 1-2 minutes. Now add the paneer, also add the chilli flakes, oregano and salt. Mix well and cook fora minute more. Keep aside to cool.
Once cooled, add the cheese and mix.

Second proofing of the dough :

Once doubled, take out the dough on the work surface, deflate it and roll it to a rectangular blog of same thickness, with the help of your palms.
Cut the dough into six equal parts.
Take each part and form a ball, as shown in the video.
Keep these balls with some distance, apply some oil, cover and let them rise again. This will again take 40 minutes to 1 hour.

Stuffing the buns :

Once balls are doubled in size, stuff them with the filling and close them. Try to pinch them nicely so that they don't open while baking.
Keep all the stuffed balls on a baking tray lined with parchment paper/butter paper or aluminum foil.
Cover them and rest them again for 15-20 minutes.
In the mean while preheat the oven at 220° Celsius.

Baking the buns :

Once rested, apply some milk with brush, for nice shine and bake them for 20-25 minutes.
Also keep an oven proof dish filled with a cup of boiling water in the lower rack to create steam. This helps in forming nice crust.
Mine were exactly for 22 minutes.
After taking them out, put them on a cooling rack and apply some butter.
Let them cool a bit.

Enjoy!!!!

Note :

Yeast is a main hero of the recipe so if it doesn't froth nicely, throw away the mixture, check the yeast expiry date and start with fresh.
Never skip the dough kneading part, this makes the bun softer.
You can always play with filling part, as per you taste preferences.
Proof them twice, as told in the recipe.
You can also apply some egg wash instead of milk.

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy Baking

Priyanka

Tuesday, 1 July 2014

Vermicelli upma/Vegetable Semiya

I am an egg lover and try to have them daily in my breakfast menu but we eat total veg on Mondays & Tuesdays, hence try to prepare some special breakfast for these days, so that it can compensate those missing eggs. Vermicelli upma or Namkeen semaiya is always a yes in my home. It is a very traditional South Indian breakfast too and made with lots many varieties. It requires very little effort and tastes delicious. And best of all, my family loves it. I love its texture and have it with lots of veggies and lime juice. Sometimes with coconut or tomato chutney. I still remember those lazy weekends at my mom's place, when everyone used to sit together and had this in breakfast. So lets see the ingredients following the method.

Ingredients :

Vermicelli/Semiya : 2 cups (I used Bombino)
Onions : 1 large (finely sliced)
Green Chillies : 1-2 slit (or as per the taste)
Carrots : 1/2 cup (finely chopped)
Peas : 1/2 cup (Frozen/fresh)
Potato : 1 medium (Finely chopped)
Tomatoes : 2 medium (optional)
Chili powder : 1 tsp (optional)
Mustard seeds : 1 tsp
A Sprig of curry leaves
Peanuts : 1/4 cup
Oil : 2 tbsps
Salt : As per the taste
Lime juice : 2 tbsps (or as per the taste)

Method :

Dry roast the vermicelli in a pan on low flame. Stir continuously till you get the aroma and a very light golden color. If you are using already roasted ones, then you can skip this step.
If adding peanuts, roast them and keep aside. I usually dry roast my peanuts in microwave for 4-5 minutes (depends on the quantity). You can also fry them in oil.
Heat 8 cups of water in a big pan, add some salt. As soon as the boil comes add roasted vermicelli to it and switch off the gas. Keep an eye, as soon they are done (you can check by braking them with fingers) strain them in a sieve.
Simultaneously, heat oil and add mustard seeds, let them splatter, then add curry leaves and green chillies.
Now add onions and saute a bit, then add carrots & potato, saute, cover it with a lid and let it cook. If you are using fresh peas add with carrots only as frozen ones can be added later with tomatoes.
Add finely chopped tomatoes, chili powder, salt and cook. Once tomatoes are little soften, add strained vermicelli and mix. Add lime juice, peanuts and serve hot.

Notes:

Try to boil the vermicelli and fry the veggies simultaneously, as after boiling and keeping the vermicelli for long makes them a bit sticky. If there is a situation where you need to keep them for long, then spread them on a tray and apply some oil gently.
Adding tomatoes and red chili powder is optional, but I like the taste hence add them.
You can add as many veggies you like and also adjust their quantities as per you likings.

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy cooking
Priyanka :)

Wednesday, 25 June 2014

Indian Chicken curry

Hello Everyone, today I have got a recipe for a very delicious and lip smacking chicken curry. Made up with the regular spices it has the most authentic taste. Its the way I am preparing it since many years and always liked by everyone. Its a very good option for a get together as well. I always keep this in my menu when Guests are arriving home. Its an easy and simple way to impress others :)))

There is no marination required hence saves time, also prepared in less oil :). Lets quickly dig into the ingredients following the method.

Video link :

Ingredients :

Chicken on bone : 500 gms
Onions : 2 medium sized (finely chopped)
Tomatoes : 2 medium sized (pureed)
Ginger : 1 tbsp (minced)
Garlic : 1 tbsp (minced)
Bay leaves : 2 nos
Cloves : 4-5 nos
Cinnamon stick : 1.5" long
Red chili powder : 1 tsp
Kashmiri red chili powder : 1 tsp
Turmeric powder : 1/2 tsp
Coriander powder : 1 & 1/2 tsp
Garam Masala powder : 1 tsp
Dried fenugreek leaves/kasuri methi : 1 tbsp
Yogurt : 2 tbsps
Oil : 2-3 tbsps
Fresh coriander (handful)
Salt as per the taste

Method :

In a hot pan (try to take deep bottom pan) add oil, then add the whole spices - cinnamon, bay leaves and clove. Let them release their flavor in oil then add onions and saute till you get a nice golden brown colour.
Add the washed chicken pieces and fry till the chicken changes its colour.
Then add all the dry spices - red chili powder, turmeric powder, coriander powder, kashmiri red chili powder (for reddish colour) and 1/2 tsp of garam masala (rest of it we will add at the end). Give it a mix and add the salt as well.
Add pureed tomatoes and saute until oil oozes out.
Then add yogurt and mix well. Add water, cover and let it simmer unless the chicken cooks.
Once cooked well, add rest of the garam masala, dried fenugreek leaves and mix well.
Garnish with fresh coriander leaves.

Enjoy with hot phulkas, rumali rotis or steamed rice :)

For the Rumali roti recipe please click here

Note :

You can add ginger/garlic paste instead of minced.
The authentic way to prepare it is with Mustard oil, but here I don't get it of a good taste hence I used olive oil.
Chicken's cooking time varies from place to place, it took only 10-15 minutes for my chicken.

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy cooking

Priyanka

Friday, 20 June 2014

Veg Pulav/Pilaf with Soyabean Chunks

Hello Everyone, today I got a vegetarian Pulav recipe for you all. Its perfect alternative for biryanis, very delicious and my all time favourite. Its my mother's recipe and she used to prepare it with just whole spices (Garam Masala), which are all mostly dark colored with rice so while we were kids we used to call it "black & white pulav". She used to add soyabean chunks which were like cherry on the cake. Some times she also added jack fruit to it but only during its season. Its a super easy recipe and always a hit in my house. Sushant loves to eat it with just plain curd and homemade aam ka achar. So without wasting much of the time here you go with the ingredients following the method.

Ingredients :

Basmati rice/Any long grain rice : 1 cup
Soya chunks : 3/4 cup
Onions : 1 cup thinly sliced
Cumin Seeds : 1 tsp
Bay leaves : 2 nos
Cloves : 4-5
Cinnamon stick : 1 large size
Black Cardamom : 2 big or 3 small sized
Green Cardamom : 4 nos
Mace : 1 small sized
Star Anise : 1 nos (optional)
Black Peppercorns : 1 tbsp (Coarsely crushed)
Whole red chillies : 2-3
Oil : 2-3tbsps
Salt : As per the taste
Water : 2 cups (appx)

Method :

Soak rice in water for 10 minutes. Drain the water completely and keep it aside.
Soak soya chunks in salted boiling water for 10-15 minutes. Once soaked properly, squeeze them and keep aside.
Now, in a pressure cooker heat oil, when its medium hot add cumin seeds, let it crackle, add cinnamon stick, bay leaves, both cardamoms, cloves, star anise, mace, whole red chillies. Let them saute for few seconds, let them release their flavours. Then add thinly sliced onions and fry till they are golden brown.
Once done add crushed peppercorns and soya chunks, mix well and saute for a minute.
Add drained rice and salt (I used 2 tsp), give it a gentle mix and finally add water (I added 1+3/4 cups), it varies as per the variety of rice, usually it takes double the amount of rice. Let it come to a boil, close the lid with weight, let the flame be on high.
As soon as you get the first whistle lower the flame to low and cook for another 4-5 minutes.
Switch of the flame and let the pressure completely subside.
Open the cooker, let it sit for couple of minutes, then gently mix with a fork and serve.