Tiffin Expert: Ajay Chopra RAJMA WRAPS:

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Stella Williamson
5 years ago
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Tiffin Expert: Ajay Chopra RAJMA WRAPS: Rajma Wraps are a fresh, new take on the classic mexican burrito. They taste delicious and will definitely score high with your child come lunch time.

1 Tiffin Expert: Ajay Chopra RAJMA WRAPS: Rajma Wraps are a fresh, new take on the classic mexican burrito. They taste delicious and will definitely score high with your child come lunch time. Kissan Fresh Tomato Ketchup gives the recipe the perfect tomato-tangy taste which blends beautifully with the Rajma and tastes divine. Roti: 1 Oil: 1 ½ tablespoon Chopped ginger: 1 teaspoon Chopped garlic: 1 teaspoon Chilli powder: 1 teaspoon Coriander powder: 1 tablespoon Finely chopped onions: 1 cup Finely chopped tomatoes: 1 cup Kissan Fresh Tomato Ketchup: 2 tablespoons Rajma (Soaked and boiled): 1 cup Chopped coriander leaves: 2 tablespoons Chilli-garlic chutney

2 Heat the oil in a broad non-stick pan, add the ginger and garlic sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add salt, chilli powder and coriander powder and sauté on a medium flame for a few seconds. Add the tomatoes, chilli-garlic chutney and rajma sauté on a medium flame for 3 to 4 minutes, pour some water into the mixture while stirring occasionally. Add Kissan Fresh Tomato Ketchup and coriander leaves, mix well and cook on a medium flame for 1 to 2 minutes. Then keep aside. Just before serving, warm a roti on a non-stick tava. Place 1/4th of the prepared chatpata rajma filling in a row in the centre of the roti. Then roll it into a wrap. OATS METHI TIKKI: Oats Methi Tikki is a delicious twist to your age-old tikki recipes and a healthier alternative for your child s tiffin. Kissan Fresh Tomato Ketchup really brings the ingredients together, making the tikkis nice and moist so your child can enjoy them at break time. Rolled oats: 2 cups Finely chopped fenugreek: 1 cup Rawa: 2 tablespoons Curd: 3 tablespoons Kissan Fresh Tomato Ketchup: 2 tablespoons Cumin powder: 5 grams Coriander powder: 5 grams Turmeric powder: 3 grams Green chilli paste: 5 grams Hing: A pinch Oil Salt To Taste Mustard seeds: 1/2 teaspoon Sesame seeds: ½ teaspoon Combine the oats, fenugreek leaves, Kissan Fresh Tomato Ketchup, semolina, curds, coriander powder, cumin powder, turmeric powder, green chilli paste, asafoetida and salt in a bowl. Mix well and knead into a soft dough using a little water. Grease the steaming dish with oil. Divide the dough into 2 equal portions and shape each portion into a tikki.

3 Arrange the tikki on a sieve and steam in a steamer on a high flame for 5-6 minutes. Remove and keep aside to cool slightly for 10 minutes. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the sesame seeds and cook on a medium flame for 30 seconds. Pour the tempering over the tikki pieces and toss it lightly. SOYA DOSA: Soya Dosa is a fun and healthy new way to cook up a dosa. It s another great recipe to ensure the tiffin comes back empty at the end of the day! Kissan Fresh Tomato Ketchup gives the recipe just the right taste, colour and consistency. Dosa rice / Normal rice: 1 cup Soya bean: ½ cup Urad dal: ½ cup Fenugreek seeds: 1 teaspoon Split bengal gram: 1 tablespoon Kissan Fresh Tomato Ketchup: 4 tablespoons Oil for cooking For Stuffing Mustard seeds: ½ teaspoon Chana dal: 1 tablespoon Chopped ginger: ½ teaspoon Chopped green chilli: ½ teaspoon Curry leaves: 5-6 leaves Chopped onions: 1 cup Chopped mix vegetables (bell peppers, beans, carrot): 1 cup Green peas: ½ cup Turmeric powder: ½ teaspoon Boiled and mashed potatoes: 1 cup Water Wash and soak soya bean, rice, urad dal, chana dal and methi (fenugreek) in adequate water for 6-8 hours. Discard the excess water and grind to a fine batter using a blender or grinder. Keep it aside for fermentation overnight or for 6-8 hours. By morning, the batter would have fermented well. Stir the fermented batter and add Kissan Fresh Tomato Ketchup and salt into it. Check the consistency. If required, add some more water For the stuffing, heat a pan and add oil to it. Then add mustard seeds.

4 As soon as it crackles, add chana dal, chopped ginger, green chilli and curry leaves. Saute chopped onions and add chopped bell peppers, beans, green peas, salt, turmeric powder, mashed potatoes, grated carrots, Kissan Fresh Tomato Ketchup and water to mix the masala stuffing. Heat a griddle and grease with oil. Now pour a spoonful of batter and turn in clockwise to small circles. Drizzle a few drops of oil around it and cook on a medium flame for about 1-2 mins. No need to flip over and cook. Once it's done, spread some masala stuffing in the centre, the dosas come out easily from the tawa. Sprouts Cheesy Paratha: Cheese Paratha with Sprouts is a healthy yet tasty recipe packed with fibre & protein. It will ensure that hunger doesn t trouble your child and they feel full until they re back home! Kissan Fresh Tomato Ketchup lends a nice moistness to the dish and of course, an amazing tangy flavour. For The Dough Whole wheat flour (gehun ka atta): 1 cup For The Stuffing Boiled and mashed potato: 1 Boiled green peas: 20 grams Mixed sprouts: 25 grams Finely chopped onion: 1 Cheese slices (per paratha): 10 grams Kissan Fresh Tomato Ketchup: 3 tablespoons (45g) Other Ingredients Whole wheat flour (gehun ka atta) for rolling Ghee for cooking For the stuffing Combine the potatoes, green peas, sprouts, salt and onions in a bowl and mix well. For the dough Knead the whole wheat flour into a soft dough, using enough water. How to proceed. Roll out each portion of the dough into thin rotis. Spread Kissan Fresh Tomato Ketchup on it. Place a portion of the potato mixture and spread evenly. Place cheese slices on top of the mixture. Cover with another roti and seal the sides by pressing them.

5 Heat a tava and cook the paratha, using oil, till golden brown spots appear on both the sides. Repeat the same with remaining dough and ingredients to make more parathas. Serve hot. Mini Mixed Vegetable Turnovers: Mini Vegetable Uttapam is a delectable south indian recipe and is just loved by kids as a lunchtime treat. Kissan Fresh Tomato Ketchup adds colour to the mix, balances the flavour and ensures that the mini mixed veggie turnover is nice & moist. Dosa batter: 1 cup Grated carrots: 10 grams Green peas: 10 grams Green beans: 10 grams Grated cauliflower: 10 grams Chopped cabbage: 10 grams Chopped onions: 10 grams Powdered roasted peanuts: 15 grams Chopped coriander leaves: 30 grams Sugar: 5 grams Chilli powder: 5 grams Sesame seeds: 10 grams Oil: 10ml Kissan Fresh Tomato Ketchup: 30 grams Combine together the dosa batter, vegetables, peanuts, sugar, chilli powder, salt and Kissan Fresh Tomato Ketchup in a bowl. Mix it well and keep aside. Heat a nonstick pan and grease it lightly with oil. Sprinkle ½ teaspoon of sesame seeds on it. When they crackle, pour a ladleful of the batter and spread it evenly to make a circle Cook using ½ teaspoon of oil, till both sides are golden brown in colour. Create gashes in it, in order to cook it properly from the inside Repeat with the remaining batter to make more turnovers.

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