5 Tiffin Recipes – Marathi Recipe

Instructions

For Paneer Pulao

• Heat up oil in a pan.
• Add cumin seeds and let it splutter.
• Add onion and fry until onion gets a light golden color.
• Add tomato, green peas and mix well.
• Fry for about 2-3 minutes.
• When tomato and peas are cooked, add paneer, and mix well.
• Fry for another 2-3 minutes.
• Add rice, pav bhaji masala, red chili powder, salt and mix well.
• You can use leftover rice too.
• When everything is mixed well add finely chopped coriander leaves and mix well again.
• Paneer Tawa pulao is all-ready.

For Aloo Paratha

• Grate cooked and peeled potato.
• Add wheat flour, garam masala, coriander powder, turmeric powder, ajwain, cumin seeds, salt, red chili powder, spinach, lemon juice and mix everything well together.
• You can add 1/2 cup curd in place of lemon juice.
• Add a little water at a time and knead dough.
• The dough should have semi soft consistency, neither too stiff nor too soft.
• You can keep this dough ready previous night and store it in freeze.
• Rub a little oil on the dough so that it won’t dry up.
• You can make 3-4 parathe from this dough.
• Take a small portion of the dough and make it smooth.
• Dip the dough ball in dry flour and roll a paratha as you roll chapatti.
• To make the edges even, cut it with a circular zakan of a daba. Remove the edges.
• Heat up a pan on medium heat and transfer the paratha on it.
• Roast until lower side gets light brown spots.
• Flip over and roast until it turns light golden from other side as well.
• Spread a little oil on upper side and flip it over.
• Spread a little oil on other side too and roast it well.
• Aloo paratha is all ready.
• Pack it in the lunch box.
• Do not pack it when hot. Let it cool down a little and pack.
• Serve with any favourite chutney or sauce.

For Mix Flour Ghavan

• Take jawar flour in a bowl.
• Add nachani flour, wheat flour, rice flour, besan, rava, coriander powder, turmeric powder, cumin seeds, ajwain, salt, red chili powder and mix everything well together.
• You can add bajra flour too.
• Add a little water at a time to make batter.
• The consistency should be like ghavane batter, a little runny.
• You can keep the batter ready previous night and store it in freeze.
• Add carrot, spinach, lemon juice or curd and mix well.
• Cover and rest it for about 10-15 minutes.
• If you make it previous night, then no need to rest.
• Heat up a pan on medium heat.
• Spread oil and add batter on it.
• Start from the edges of the pan and end up at then center.
• and cook for about 2-3 minutes.
• Remove the lid and roast until lower side is cooked kharpus.
• Flip over and roast well from other side as well.
• Mix flour ghavan is all ready.
• Let it cool down a little and pack for lunch box.

For Chili Veg Sandwich

• Heat up oil in a pan.
• Add garlic and fry for about a minute.
• Add sliced onion, sliced capsicum and fry for about a minute. Do not overcook the veggies.
• Add cabbage, carrot, soya sauce, tomato sauce, salt and mix well.
• Fry for about a minute.
• Stuffing for sandwich is ready.
• You can keep this ready previous night.
• Take bread slices and spread mayonnaise on it.
• Spread the stuffing, place a cheese slice and close the sandwich with other bread.
• Heat up a pan on medium heat.
• Add butter and transfer the sandwich on it.
• Roast well until bread gets nice golden color form lower side.
• Spread butter on upper side and flip it over.
• Roast well from other side too.
• Chili veg sandwich is all ready.
• Let it cool down a little and pack for lunch box.

For Veg Cutlet

• Wash pohe really good and drain all the water. Do not soak pohe.
• Mash cooked potato well.
• Add carrot, capsicum, coriander leaves, grated garlic, mixed herbs, chili flakes, salt, washed pohe and mix everything well together.
• Add lemon juice, corn flour and mix well to make dough.
• Corn flour gives binding and helps to make cutlet crispy and crunchy.
• You can keep it ready previous night.
• You also can roll patties and store them in freeze.
• Make small patties form the dough.
• You can shallow fry, deep fry or make appe from this.
• Heat up a pan on medium heat.
• Add little oil and transfer the patties in it for shallow frying.
• Fry until these become nice and crispy from both sides.
• Veg cutlet is all ready.
• Pack for lunch box with any chutney or sauce.