1 teaspoon
oil
2 green chilies ( chopped into 4 pieces each)
1 teaspoon cumin seeds
½ teaspoon turmeric powder (optional)
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon sugar
½ cup peanuts, unsalted and chopped
4 cups cabbage chopped ( coleslaw style )
1 potato, medium size, baked and mashed
½ cup cilantro leaves
In a pan
heat oil, add green chilies and stir. Add cumin seeds, wait for them
to sizzle and change to a darker shade.
Add turmeric,
lime juice, peanuts, salt and sugar. After a quick stir, add chopped
cabbage. Cook on low heat for 5 minutes with cover. Finally add mashed
potato and cilantro. Mix well.
Hema's
hints:
This vegetable
filler is perfect to be wrapped in a Indian bread chapatti, or tortilla
or lavash bread. It is also a perfect filler to make a grilled sandwich
This recipe
is a perfect way to finish the leftover rice and make
a lunch box ready for the next day. This rice needs to be mixed the
night before to let the milk set with the rice and yogurt.
1/2 cup cooked
rice
½ cup yogurt
1 teaspoon ginger paste
1/8 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon sugar
1 cup milk
Heat the
milk in the microwave for a minute. Keep aside.
In a bowl,
add cooked rice, yogurt, ginger paste, black pepper salt and sugar.
Pour this mix into two lunch boxes. Add milk to both the containers.
Keep aside for the night.
By morning,
the rice will be perfectly set in yogurt and spices.