5 Maharashtrian Tiffin Recipes For Kids

5 Maharashtrian Tiffin Recipes For Kids – School has begun. There is now another difficulty with lunchbox recipes. Kids desire new things every day, and our philosophy is to provide them wholesome food. Well, this is the answer. 5 distinct dishes, all quick and healthful, for 5 days. All of these meals may be prepared the prior evening. Try it out and leave me a comment. Please remember to like.

5 Maharashtrian Tiffin Recipes For Kids

Table of Contents

1. Paneer Pulao Recipe

When people hear the word “Paneer Pulao,” their mouths often begin to moisten. The culinary dish of paneer pulao is ideal for enhancing the flavour of supper. There are several ways to make pulav, and many of its variations are well-liked. Paneer Pulao is one of these variations that people enjoy eating a lot. The addition of paneer makes this dish very protein-rich. Even if a visitor arrives at home and a special supper needs to be prepared for him, paneer pulao may still be a significant culinary item.

Ingredients to make Paneer Pulao

Rice) – 1 cup
Paneer Shredded – 1 cup
Green peas – 1/2 cup
Onion cut lengthwise – 1
Bay leaf – 1
Lemon juice – 1 tsp
Green chili finely chopped – 2
Ginger grated – 1 tsp
Cinnamon – 1 inch piece
Cloves – 2
salt – as per taste
oil – as needed
Ghee – as needed

HOW TO MAKE IT

Use high-quality rice that has been cleaned and washed in water to create paneer pulao.
Keep the rice soaked in water for the next 30 minutes.
Put 1 teaspoon of oil and 1 teaspoon of ghee in a pressure cooker and leave it on the gas to heat on low flame for as long as the rice has been soaked.
To improve the flavour of pulav, ghee is utilised. Add ginger that has been grated and cloves to the boiling oil and ghee.
After this, add the cinnamon and bay leaves and cook the mixture for approximately a minute.
Onions that have been sliced in half are now added, and they are fried.
Fry the onion till it becomes soft and turns golden brown in color.
After this, put green peas and soaked rice in the cooker and fry for 1-2 minutes.
Mix it by adding salt as per taste and water as required and close the lid of the cooker and keep the gas on.
When the cooker gets 3-4 whistles, turn off the gas and let the pressure of the cooker release on its own.
Meanwhile, cut paneer into squares and fry them in a nonstick pan/wok in a little oil till they become light golden. Take them out separately in a bowl.
When the pressure is completely released, open the lid of the cooker and mix the fried paneer pieces in it.
Your delicious paneer pulao is ready. Garnish it with chopped coriander leaves before serving.

2. Aloo Paratha Recipe

Aloo parathas are made with soft wheat dough that has been stretched out into large, oblong parathas and filled with a hot mixture of mashed potatoes, coriander, chilies, and other spices. A little butter makes it taste even better!

Ingredients of Aloo Paratha

250 gm whole wheat flour
Pinch of salt
1 cup water
50 ml oil
For the filling:
500 gm potatoes
20 gm coriander leaves
20 gm ginger garlic paste
75 gm onions
5 gm green chillies
5 gm turmeric
5 gm chilli powder
10 ml lime juice
Oil for frying

HOW TO MAKE IT

1. Combine the listed ingredients to form a soft dough.

2. Form the dough into balls of the appropriate size after dividing it.

3.Cut the onions, green peppers, and coriander leaves into small pieces. The potatoes should then be boiled, skinned, and mashed.

4. Add the other ingredients and well combine. Each piece of dough should be flattened on the palm.

5. Roll the dough into balls and enclose the contents. Roll the balls into 1/2″ thick circular parathas using a rolling pin.

6. Lightly oil a pan and heat it over a medium heat.

7. Heat the parathas until they are fully cooked and brown on both sides.

3. Ghavan Recipe

Ghavan Recipe: A dosa-like dish that only requires three ingredients and can be prepared in a matter of minutes! Ghavan, a typical Maharashtrian morning meal from the Konkan area that is made with rice and salt, is somewhat similar to neer dosa from the south. Ganesh Chaturthi is one celebration in Maharashtra where ghavan is frequently cooked.

Ingredients of Ghavan

330 gms raw rice
160 gms salt
Oil (as needed)

HOW TO MAKE IT

1. Soak rice for five hours in water.

2.Make a batter by pulverising the rice into a pulp and then adding salt and water.

3. Heat a nonstick tawa, then add the batter starting at the perimeter and working your way towards the centre.

4. Distribute evenly and turn down the heat.

5.Once done, remove from pan and serve with a choice of curry.

4. Chili Veg Sandwich Recipe

This is a mouthwatering snack that is delectable and suitable for any time of the day. With a tonne of veggies and the benefits of cheese, it becomes the ideal crisp.

INGREDIENTS of Chili Veg Sandwich

Chutney Ingredients

1 Cup of Coriander Leaves
¼ Cup of Mint Leaves
1 tbsp Lemon Juice
1 tbsp Raw Peanut
1 tbsp Daliya
Salt to Taste
¼ tsp Garlic Powder
¼ tsp Chat Masala
¼ tsp Black Salt
1 Green Chilli

Sandwich Ingredients

4 Bread Slices
2 tbsp Butter
1/2 tsp Chat Masala
1/2 tsp Black Pepper
1 Potato boiled and sliced
1/4 cup sliced Green Pepper
1/4 cup sliced Tomato
1/2 cup shredded Cheese
1/4 cup sliced Onion

HOW TO MAKE

prepare sandwich chutney

Blend the chutney ingredients together in a blender until they form a smooth mixture.

prepare sandwich

On one side of the bread, spread butter.
Spread sandwich chutney over the butter once it has been distributed.
Lay potato pieces on top of the chutney next.
Salt, black pepper, and chat masala are used to season potato slices.
After that, add a layer of green pepper, then another of tomato and onion.
Add salt, pepper, and chat masala once more.
Now cover the veggie layers with cheese.
Put the second slice of bread on top.
Now add a little butter to the pan and top with a sandwich.
Fry until it turns a rich golden colour from all sides.
Serve hot with chutney for sandwiches on the side.

5. Veg Cutlet Recipe

About Vegetable Cutlets Recipe: A range of veggies make for flavor rich deep fried cutlets.

INGREDIENTS of Veg Cutlet

1/4 cup Pohe
Cooked and peeled Potatoes
Shredded carrot
Finely chopped Capsicum
Finely chopped Coriander leaves
3~4 grated Garlic
1/2~1 tsp Mixed herbs
Chili flakes to taste
Salt to taste
Lemon juice
2~3 tsp Corn flour

HOW TO MAKE IT

Drain all the water after a thorough washing of the pohe. Never soak pohe.
Well-mash cooked potato.
Add the washed pohe, carrot, capsicum, coriander leaves, minced herbs, chilli flakes, salt, and all of the other ingredients.
To produce dough, combine maize flour, lemon juice, and mix thoroughly.
Corn flour provides binding and contributes to the crispiness and crunch of cutlets.
It may be prepared the night before.
Moreover, patties can be rolled and frozen.
Use the dough to create little patties.
This may be used to shallow fry, deep fry, or prepare an appetiser.
A pan should be heated on medium.
Transfer the patties there and add a little oil for shallow cooking.
Fried until both sides of these are very crispy.
Veggie cutlet is prepared.
Put any chutney or sauce in the lunchbox.

LATEST JOBS – 5 Maharashtrian Tiffin Recipes For Kids

5 Maharashtrian Tiffin Recipes For Kids – Paneer Pulao,Aloo Paratha,Ghavan,Chili Veg Sandwich And More

1. Paneer Pulao Recipe

Ingredients to make Paneer Pulao

2. Aloo Paratha Recipe

Ingredients of Aloo Paratha

3. Ghavan Recipe

Ingredients of Ghavan

4. Chili Veg Sandwich Recipe

INGREDIENTS of Chili Veg Sandwich

Sandwich Ingredients

5. Veg Cutlet Recipe

INGREDIENTS of Veg Cutlet

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