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Sahyadri-Flare of India

投稿者 : Bela

bela0927bento_prajakta-keskar

My son is working hard from early in the morning to night. He likes variety in taste at the same time I have to take care of nutritional value as per basic Ayurvedic guide line. This lunch-box is a thought of little spicy and less oily, and provides good amount of all the nutritional elements. I used Japanese Somen noodles in Indian sweets called Khir. Sahyadri is a name of mountain-range in Maharashtra state and a symbol of vigour, hard-work and dedication.

Sweet : Khir (Indian sweets) Bitter : Fried Bitter Gourd Sour : Cucumber Raita Spicy : Brinjal (eggplant)-Potato-Tomato Mix Fry, Spinach Paneer Saulty : Stuffed Potato Paratha, Carrot Pickle Umami : Vegetable Rice, Apple and Honey

作り方

  • Khir - Fry crushed Somen with butter. Add Milk and boil. Add sugar when Somen cooked. Remove from flame and add almonds, saffron, and cardamom.
  • Fried Bitter Gourd – Fry bitter gourds slices, salt, Mung dal (green gram) flour with oil. Apply salt to the slices and keep them aside for 10 minutes, then make a batter of Mung dal flour. Deep-fry the slices.
  • Cucumber Raita – Add salt on finely chopped cucumber and keep it for 10 minutes. Squeeze extra water and add green chilli. While serving it, add fresh cow milk curd.
  • Mix Vegetable - Eggplant, potato, tomato, ground peanuts, handmade local spices (corianders seeds, cumin seeds etc.). Cut all the vegetables. Heat oil, add curry leaves, turmeric, asafoetida and cut vegetables, and fry it. Add little water. Add spices and peanuts powder.
  • Spinach Paneer – Boil spinach. While making paste, add fresh mint leaves. Make paste of onion and tomato, chilli and ginger. Heat butter and add black papers and bay leaf. Add onion paste and finally add spinach paste.
  • Stuffed Potato Paratha – (a) Stuffing – boiled and smashed potatoes, green chilli, ginger, fresh mint leaves, fine copped coriander leaves, and salt. (b) Cover – Mix flours with wheat flour (un-refined) sorghum flour, salt, and oil. (c) Make dough of mix flours. Mix all stuffing ingredients with smashed potatoes. Roll out the dough and fill the stuffing in it. Close it and again role it by applying flour. Heat a pan and fry paratha dry. Finally apply butter.
  • Carrot Pickle - Cut carrot in small pieces. Add salt and squeezed lemon. Add red chilli powder and seasoning.
  • Vegetable Rice - Basmati rice with French-been, mutter, carrot, cauliflower, black papers, green cardamom, bay leaf, cinnamon, salt to taste, and butter. Heat pan and add butter, spices and cut vegetables. Then add pre-cooked rice in it. Add salt.
  • Apple and Honey

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