Few days back when I had requested for kids’ lunch box recipes, one of my readers asked me to post lunch box ideas for adults. I gave it a thought and finally decided to click pictures of hubby’s lunch box and post them here. I do not know how long this category will continue, because it becomes very difficult to click pictures early morning when I usually run here and there to finish cooking lunch and breakfast before 8AM. This category will only have pictures and the links(if possible) of the dishes.
I use the tupperware boxes which I got from India. I have tried with different types of lunch boxes but liked tupperware because the food does not smell in these boxes and also even the watery dishes do not come out from the boxes. I like to fill all the 4 boxes though I perfectly know half of it comes back without being touched :).
I could not think of any good way of including fruits in our diet. And we hardly used to have any fruits after dinner as well. Mostly, because I prepare a very heavy dinner after which we are so full to have anything else. I know a heavy dinner is not a healthy habit, but still dinner is the only meal when we can relax a bit and eat, whereas lunches are had in our busy schedule/office. So I started including assorted fruits in lunch (I was inspired by Meeta’s blog ). Today’s lunch is jowar roti , engayi (I filled it in two small boxes, am sure one will come back untouched :)) and fruits – watermelon, grapes, pineapple, apple mixed with one tea spn honey.
Usually ‘ennegayi’ are stuffed brinjal(eggplant). But since the tiny brinjals are not available at our native, aayi usually prepares this dish with normal brinjal cut into big pieces. Though I used small brinjals, I cut them into pieces to get the similar look and feel of the dish, also save time. This dish has the amazing aroma though the ingredients used are very simple. She usually makes it with alayle pita rotti(akki rotti) for breakfast. I made it for lunch along with jolad rotti(jowar roti) .
Ingredients: Coconut 3/4 cup Brinjal pieces 1 cup Tamarind 1/2 tea spn Onion pieces 3/4 cup Cloves 4 Cinnamon 2″ piece Red chilies 3-4 Pepper corns 3-4 Shahjeera(Caraway seeds) 1/2 tea spn Coriander seeds 1/2 tea spn Oil 1 tbl spn Salt
Increase or decrease the amount of spices according to taste, keep in mind that the onion gives a slight sweetish tinge to the dish. If it hasn’t got the sweetish tinge, add 1/2 tea spn jaggery. Any kind of brinjals(eggplants) can be used for this dish.
Method: Cut brinjal into big pieces and leave them in water for around 15mins. Discard the water, this step removes any bitterness from the brinjals(water becomes black after sometime). Â Heat 1 tea spn oil and fry cloves, cinnamon, pepper, shahjeera, coriander seeds and red chilies. Add 1/4 cup onion and fry till they turn slightly brownish(take care not to burn spices). Add coconut and fry for around 4-5mins on low flame. Cool to room temperature and grind to a smooth paste along with tamarind. Heat remaining oil and fry onion till they turn brownish. Drain the water from brinjals and add them to the onion. Fry for 2-3mins. Add 1/2 cup water and cook till brinjals are almost done. Add the ground masala, salt and cook for around 5mins. Serve with rice roti or jowar roti .
Serves : 3 Preparation time : 25mins
