Indian Style Bento (With Ayurvedic benefits)

投稿者 : Suja

This Indian style bento has been made to look fresh and vibrant keeping the Indian flag in mind. Methi (Fenugreek) Paratha, Chicken Cashew Curry, Chicken Tandoori Salad, Mint Paneer, Carrot Halwa (Pudding).

[Bitter & Pungent] Methi Paratha: 1/4th cup Fenugreek Leaves, Half cup wheatflour, 1 tbsp gram four, Salt, Sugar, White sesame seeds, Carom seeds, Oil, Water. [Spicy] Chicken Cashew curry: 1 Cup boneless chicken, Half cup cashew paste, 2 tsp red chilli powder, ½ tsp turmeric powder, 1 tsp salt, Half onion chopped, 5-6 garlic cloves chopped. [Umami] Chicken Tandoori Salad: Bite sized chicken strips 4-5 nos., 1 tbsp tandoori masala, 2 tbsp Honey, 1 tbsp Mustard sauce, 1 tsp Salt, Oil. [Savoury] Minty Paneer: 1 cup crumbed paneer (Cottage cheese), 1 tsp Mint chutney, Salt and pepper pinch. [Sweet] Carrot Halwa: 1 cup grated carrot, half cup milk, 1 tbsp Sugar, 2-3 Almonds, 2-3 Raisins, 1 Tbsp butter For Garnish: Lettuce leaves, beetroot, Amla (Gooseberry) Pickle.

作り方

Methi Paratha: Mix all ingredients to form a dough, knead the dough with water and roll. Put over pan and cook on both sides.
Chicken cashew curry: Fry onions and garlic in heavy bottomed pan, add chicken mixed with cashew paste, red chilli powder, turmeric powder, salt. Cook until tender.
Chicken Tandoori Salad: Mix chicken with tandoori masala, honey, mustard sauce and salt. Cook on pan with oil until tender and juicy.
Minty Paneer: Mix Crumbed paneer with mint chutney. (Mint chutney: blend mint leaves with curd, salt, sugar and lemon), Serve on lettuce with mint garnish.
Carrot halwa: Cook grated carrot in butter, add milk and cook until mixture thickens, add sugar and stir till dissolved. Garnish with almonds and raisins.