This is my go to tiffin that I take to work around 90 percent of the time and you know what, this is something that I can eat for months on end without tiring of it.
I make the paneer from scratch because I find that its fresher and healthier this way. Paneer is a vegetarian source of protein and is super easy to make.
200 gms crumbled paneer made from fresh milk
2 medium onions
2 tbsp chopped coriander leaves
1 green chilly
1/2 teaspoon ginger garlic paste
1 tsp cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon chilly powder
1 teaspoon garam masala powder
salt to taste
Here I made the paneer from scratch. I brought a litre of milk to a boil. Switched the flame off and then added 2 tablespoons of apple cider vinegar. Give this a good stir till the milk separates. Strain the mixture and keep the paneer aside.
Heat 1 tablespoon of vegetable oil in a pan. Add the cumin seeds and let them crackle. Then add the chopped green chilly. Fry for a few seconds.
Add the onions and fry till the onions turn translucent.
Then add the tomato and cook till the tomato is soft. Add the ginger garlic paste and fry till the raw smell disappears.
Then add the coriander leaves, turmeric ,chilly and garam masala powder and fry for a minute.
Lastly add the crumbled up paneer and give a good mix and stir well. You can break of mash some of the pieces even further.
Add salt tot taste.
The way I love to have this is rolled up as a filling in some chapatis.
A great idea for a working lunch which is how I like to eat poha. This simple, healthy and easy to make dish is actually a breakfast staple but can be easily taken to work for a snack and had as a light dinner as well.
Poha is rice that has been half boiled and then beaten into flakes. The way to prepare poha for a recipe is to give it a quick rinse and then drain it. It absorbs water quickly and becomes nice and soft. If you let it sit in the water for too long it could get mushy. So make sure you drain it.
2 cups poha
1 tsp turmeric powder
1 tsp mustard seeds
8-10 curry leaves
1 tsp grated ginger
1 medium onion chopped
1 potato boiled and cut into cubes
small bunch of coriander leaves
1/4 tsp of hing(asafoetida)
1 green chilly chopped
3 tbsp of peanuts roasted
1 tablespoon jaggery powder or brown sugar
salt to taste
Start off by roasting the peanuts for 5 minutes on a low flame stirring continuously till they become nice and golden brown.
Chop the onion and green chilly, wash curry leaves and coriander and set aside. Boil one potato and cut into cubes. Grate around a teaspoon of ginger
In a pan heat a tablespoon of ghee and crackle a teaspoon of mustard seeds. Add 1/4 teaspoon of hing (asafoetida).
Add the onion and green chilly and fry till the onion turns translucent.
Add the curry leaves and grated ginger. Add the groundnuts and fry for two minutes. Add the boiled,cubed potato and fry for another 3 minutes or so.
Add 1 tsp of turmeric powder and stir well. Then add 2 cups of washed and drained poha. Add a tablespoon of brown sugar and salt to taste.
Finally add a bunch of coriander leaves chopped and stir well. Adjust salt and sugar.