Tiny food tales

#tiffinseries  #jugaducategory #leftovermakeover  #leftoverrecipes  Although we are always prepared and planned from earlier night, there are some days when we have to make jugaads 😆. In such scenario, I take support of leftovers. As a ground rule, I never pack any cooked dish (dry veggies/gravies/idli etc) from earlier night. But yes, I do use roties or rice from earlier night, leftover batters. Sometimes to make roti ka ladduu, sometimes, fodnichi poli which is roti ka upma, fodnicha bhaat.  In today's frame is combo of paddus. 1 batter is my uttapam batter and other is yesterday's pesarattu's batter. Have added grated carrot, chopped onion, coriander leaves to the batter.  Lunch I chose - mix veggie Pulao. Veggies - carrot, beans, green peas, corn, onion, tomato. Yes, rice varieties I choose once a week and when I'm bored of roti sabji pattern.  Other rice varieties - curd rice, tadkewala rice, masale bhat, Puliogare, vangi bhat, green pulaos. You can also see some

  #Tiffincategory05 - non-fermented batters + frankie/rolls This last category, which is again a big help in our daily kitchen routine is, batters from overnight soaked grains, pulses and legumes. In the frame is Pesarattu dosa, which is whole green moong dosa with lemon sweet pickle sent by Advay's grandma. I added some onion & grated carrot from yesterday on it with chutney podi (south indian dosa chutney powder) on one dosa for variety.  Frankie is the only allowed junk in my tiffinroutine :D. And today's is not even frankie, it's poli bhaaji (chapati sabji/palya) roll. If I want to make the "frankie" frankie, which is once in a quarter :D, I roll slightly bigger chapati, smear ghee, green chutney, then in the center in a line shredded raw cabbage, capsicum, corn and tossed paneer to the roti, tomato ketchup and roll it into a frankie, roast it on a pan with butter, cut it into half to pack it in the box. I make the roti sabji roll more often than this fran

#Tiffinseries #Tiffincategory04 Today's combo is:  Ghee podi disc uttapam with curd chutney & Chhole curry with Fulka/Rice Probably the most popular & healthiest breakfast category according to me is various Southindian dishes from fermented batters. Batter ek prakaar anek! :D Although today I've made these disc uttapams, a variety of dishes like, plain uttapam, dosa, set dosa, paddu (appe in marathi/hindi), idli, button idli, kanjipuram idli can be made and you can make each one of them unique by infusing different vegetables (carrot, capsicum, beetroot, onion, tomato, coriander leaves, spinach, crushed curryleaves or sometimes even paneer or cheese) And legumes ie, our chhole, chana, moong, raajma, moth beans are second best saviours after one pot meals. It's my regular go-to and when I'm short of veggies, this is the best nutritious alternative I choose. Just soak overnight and you're good to go. And if you plan a bit, then a healthier version of legumes,

 Tiffincategory03 Today's meal combo has one pot meals!  Breakfast: Sanjaa/Rawa Upma/Khara bhath  + Lunch: Mix veg Daliya (broken wheat) with Raita & cut fruit One pot meals are such great saviours in this tiffinbox routine. When we are not well-prepped or in hurry or returned from travel or not well, one pot meals come to rescue. And daliya is my most go-to ingredient. It's wheat, filling, wholesome and versatile. You can play around with various vegetables, dals with daliya & make variety of dishes. Many other one pot meals are - Breakfast - Pohe, Sevai Upma, Millet upma, Sabudana Khichdi Lunch - Various rice varieties like Pulav, Khichdi, Bisibelebhath, Masale bhat

 Today's meal combo is: Breakfast: Boiled eggs + fruit/boiled vegetables  + Lunch: Palak paratha in today's box + Pumpkin raita  Points that may help - Options over eggs - boiled chhole/peanuts/black chana/cowpeas with salt, chat masala, chilli pwd, tastes yumm and mix stir fried vegetables like carrot, beans instead of fruit at times. - Vegetables for veggie infused paratha - Methi, carrot, radish, cabbage, literally any grated vegetable that you like. Add a generous portion. - I try to go beyond cucumber, tomato for curd based raitas. Steam grated pumpkin/bottlegourd/beet root, add curd peanut pwd, salt sugar and a tempering to make a delicious raita (will share recipes). Grate raw radish/carrot, cori.leaves, add curd, cumin pwd, salt, 

#tiffinboxseries  Since a few of you asked - what I pack for school breaks, making this Tiffinbox series :). Being 2 most important meals of the day, I try making combinations in such a way that it has lot of vegetables, curd plus at least 1 fibre element of fruits or raw vegetables. Have made a few categories in terms of dishes and food combinations. Will try to share all one at a time. Today's breakfast+lunch category is:  Mix flour chillas and fulka + dry vegetable fry:  Bfast - Mix flour (Horsegram flour+Maize flour+Besan+Rawa) chilla with lots of coriander leaves, crushed curry leaves(mom's tip:)) with raw mango chutney called Methamba  Lunch - Fulka + Bhendichi bhaaji (Bhindi ki sabji/ Bendikai palya/Okra fry) + Cucumber raita  This is my go-to combination on a Monday morning or after holidays or days when I couldn't do the prep well earlier night. Easy to prep, highly nutritious and minimal cooking time.