Dabbawala

Pack your tiffins with these yummy treats

Chilli Mushroom Fried Rice

Ingredients
>>1 1/2 cups cooked rice
>>4 green chillies, finely chopped
>>1 1/2 cups sliced fresh button mushrooms
>>3 tbsp oil
>>1 inch ginger, finely chopped
>>6-8 garlic cloves, chopped
>>5-6 spring onions, finely chopped
>>A pinch MSG (optional)
>>1/2 tsp white pepper powder
>>Salt to taste
>>1 tbsp soy sauce
>>3-4 spring onion greens, finely chopped



Method
Heat the oil in a wok.
Add the ginger, garlic and green chillies and stir-fry for two minutes.
Add the spring onions, mushrooms, MSG, white pepper powder and salt, and stir-fry over high heat for two minutes.
Add the rice, soy sauce and spring onion greens. Stir-fry over high heat for three minutes. Serve.

Subzi Envelope

Ingredients

For covering
>>1 1/2 cups refined flour (maida)u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>1 1/2 cups wheat flour (atta) + for dustingu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>Salt to taste
>>1 tsp gheeu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>Milk as requiredu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0

For stuffingu00a0
>>2 tbsp ghee + to shallow fry (optional)u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>1 small onion, choppedu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>1 cup chopped mixed vegetables (cabbage, cauliflower, green peas, French beans, capsicum), blanchedu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>1 medium potato, boiled and mashedu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>2 green chillies, choppedu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>1/2 tsp red chilli powderu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>1/2 tsp garam masala powderu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>2 tbsp chopped fresh coriander leavesu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
>>Salt to tasteu00a0u00a0u00a0

Method
To make covering dough, mix the refined flour, wheat flour, salt and ghee. Add sufficient milk to make a soft smooth dough. Knead the dough very well and set aside, covered with a damp cloth, for 15 minutes.u00a0
Divide the dough into 12 portions and roll out into rounds using extra flour for dusting. Cook each round very lightly on a tawa and keep covered with a damp cloth.
To make stuffing, heat two tbsp ghee and sautu00e9 onion till soft.
Add mixed vegetables, potato, green chillies, red chilli powder, garam masala powder, coriander leaves and salt and cook for two minutes. Remove from heat and cool.
Put two tbsp of the stuffing in the center of each semi-cooked paratha and fold like an envelope, taking in all the corners, pressing them gently on the stuffing so that they stick.
Place on a tawa with the open edges at the bottom. Cook for a few minutes, turn over on the other side and cook again until crisp, using more ghee if desired. Serve cut into pieces.

Lettuce Pinwheels

Ingredients
>>1 whole fresh bread loafu00a0u00a0u00a0u00a0
>>1/4 cup mayonnaiseu00a0u00a0
>>5-6 lettuce leaves, shreddedu00a0u00a0u00a0
>>1/4 cup grated cheeseu00a0
>>Salt to tasteu00a0u00a0
>>1/4 tsp white pepper powderu00a0u00a0u00a0
>>4 tbsp butteru00a0u00a0u00a0u00a0u00a0u00a0

Method
Cut the fresh bread loaf lengthwise in a sheet form. Trim off the crusts.
Mix mayonnaise, shredded lettuce, cheese, salt and white pepper powder.
Apply butter on one side of the bread.
Spread the filling on the buttered side evenly. Roll the bread slowly taking care not to break it. Wrap in a greaseproof paper and place in the refrigerator to set for 30-45 minutes.
When set, remove the paper from the roll, cut into two-centimeter thick slices and serve.

Blueberry Muffin

Ingredients
>>4 tbsp blueberry jamu00a0u00a0
>>2 eggsu00a0u00a0
>>1/4 cup (60 gms) sugaru00a0
>>1 tsp vanilla essenceu00a0u00a0
>>1 1/4 cups (180 gms) refined flour (maida)u00a0
>>1/2 tsp saltu00a0u2 tsp baking powderu00a0u00a0
>>4 tbsp butteru00a0
>>3/4 cup (175 ml) milku00a0u00a0
>>1 tsp lemon rind
u00a0u00a0
Method
Preheat oven to 180 u00baC.u00a0
Break eggs into a bowl and whisk adding sugar till light and frothy. Add vanilla essence and mix.
Sift refined flour, salt and baking powder into another bowl. Melt butter.
Add the egg mixture to the flour mixture and mix gently. Add melted butter and mix. Add milk and mix.
Add lemon rind and mix. Add blueberry jam and mix lightly.
Pour the batter into the muffin moulds and bake in the preheated oven for 10-15 minutes or till they rise properly.
Remove them from the moulds when slightly cool.

Caroline Harsha wins an autographed copy of Chaat, Chef Kapoor's book

PALAK AND CORN DUET IN LOW FAT CURD

Ingredients
8 slices brown bread
1/2u00a0 bunch fresh spinach, blanched
1 cup American corn, boiled
1 cup hung yogurt
Salt to taste
Black pepper powder to taste
A generous pinch of powdered sugar