Lunch dabba or the Lunch Box series in food carrier is always a healthy option as the food is prepared at home, likewise you will save your pocket as well as health. I hope many of you will agree to what i say 😉 Before i start this, would like to disclose that I prefer stainless steel instead of plastic as most of the Indian dishes has turmeric and the color of it will stain the box, and i somehow feel its not healthy to reheat or have food from that. And regarding lunch dabba series, Its just the thought supported by my friend who is been asking me to do for long time and wanted to see my version of health vegetarian south indian dishes that can be carried by adults as well as kids to school. I will try my best to provide what i know and can via, my dabba series. Stay tuned to my page here as well as my instagram for the videos of dabba and their recipes on my stories.
My focus is to give healthy and quick lunch dabba meals that will be easy in making for all of us, and sometimes little pre-preparation will be a helpful task to achieve a quick cooking.
Let’s see what i have done for the LUNCH DABBA-1
On my Dabba:
- Green Beans and Cabbage Masala Baath
- Curd rice with Curry leaves podi (powder)
- Cucumber Raita
- Fryums (Fritters/crispies)
Making this quite simple and healthy as well doesn’t consume much time. Giving a twist of masala items in this rice, invites adults or kids to enjoy a little more. You can choose to make this ignoring onions and garlic. I have added only garlic but totally an option.
Let’s see quickly how to do this.
- Finely chop the cabbage and keep it aside, and for green beans cut into small finger size. (You can slice the cabbage as well finely chop the beans) suit your comfort. I have used cabbage of 3/4th cup and beans of 1/2 cup in measuring cup.
- In a pan add 3 teaspoons of oil, add biryani flower and 1 teaspoon of fennel seeds. Then to it add 2 green chilies and garlic pieces. (finely chopped) You can also swap it with garlic paste as well you can use ginger paste or pieces too.
- Then once you saute them, add The green beans and the cabbage. Give it a stir and then add the required salt and garam masala powder of 1&1/2 teaspoon. Mix well together.
- Add 1/4 cup of water and keep the flame to medium to low and cover the pan with lid and cook for 5-8 minutes, by stirring in between to check the cooking consistency or texture of beans.
- Then once the veggies are cooked, add the cooked rice to it, mix and then garnish with coriander leaves. Let it settle down a bit before packing. If you want to pack hot use a thermostat lunch container. I have them too.
As i have said earlier the focus is to make quick and easy meals yet can be enjoyed by all age groups.
you can do your own alterations with this recipe by adding or ignoring rice and go to millets and try the same ingredients, or can also use brown rice or basmati rice.
Onions can be added or ignored. Adding mint leaves will enhance the flavor.
Of Course why not add a teaspoon or two of curd. Try them out next time.
The garam masala powder can be substituted with curry powder thats available in the store also why not try making this spice powder by grinding 1 teaspoon of cumin, 1/2 teaspoon of black peppercorns and also 1-2 piece of cinnamon stick. Try this powder to one of ur rice recipe if you don’t have curry powder or garam masala powder.
Notice that turmeric powder isn’t been added to this dish. Its kept very simple. You can do your own exploration.
And i served this along with Cucumber Raita
I would say nothing can be easy and delicious at the same time in the name of accompaintment like the Raita’s which is the dish made with thick indian curd.
You can make this by either finely chopping or small dices, or grated version or shredded version of cucumber.
Remove the skin, all you need is just the quarter portion of it. Grate them and remove the water of it by adding salt and gently squishing it. Add 1 long green chili, and then add the curd. Mix together. You can choose to temper it by adding 2 teaspoons of oil or ghee,with 1/4 teaspoon of mustard, and add it to the raita. That’s all. 🙂
It’s always a joy to finish your lunches with a small cup of Curd/plain yoghurt or Curd rice.
I thought why not add that to the menu, by just giving a slight tempering by adding a pinch asafetida powder, and tempered with mustard, and to keep a mild hope of spice, red or green chilies been slit and added. I didn’t garnish with the flavor of curry leaves or coriander leaves as while packing this in dabba we don’t want them or ourselves to keep picking while eating. Unless you are one among like me who likes to chew and eat them. Has more health benefits. that’s altogether a different topic. And so i kept it very simple.
To serve this along i have added Curry leaves powder (Karuveppilai Podi) The recipe for this is already here in my blog do check them out as well as different version of it is there in my instagram page in my reels. I hope it helps.
And to conceal this lunch i had to pack some fryums thats an indian fritter like chips, But fried at home. It always fun to have some crunchy items along with your meals. But, hey not healthy to have daily.
For further details and visual ideas, Do check me on my Instagram. I post my reels video and don’t forget to check my stories too.
Being this as my happy space and a place to write. I always go in detail. I will see you all soon with my next Lunch Dabba Series soon. Until then keep reading. 🙂
*Dabba Series* of videos in Instagram will be in my native language ” Tamil” For other lovely people who don’t understand the language, Read here or I have the ingredients and Tips On my story saved on Highlights on Insta and will share here on story too. Thanks guys.!
The Homemade cooking 