Lunch Specials

Stir-fry Cabbage

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

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Yogurt Rice

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.

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