We invited Get Ahead readers to share quick-fix office recipes with us -- easily-prepared foods that takes less than an hour to whip up before you head to work in the morning. We've been flooded with responses and as part of an ongoing series, present three lunch recipes that you can carry in your dabba.
Here's a recipe for Mangalore Mushroom Curry from Sudheen Kamath:
Ingredients:
- 100 gm button mushrooms
- 2 medium size onions
- 2 medium size tomatoes
- 150 ml coconut milk
- 1 tsp ginger-garlic paste
- 1/4 tsp pepper powder
- 1/4 tsp turmeric
- 1/4 tsp garam masala
- Salt to taste
- 2 green chillies
- 10 curry leaves
- 1 tsp coriander leaves
Method of preparation:
- Clean and cut the mushrooms into halves and add boiling water.
- Cook for five minutes till mushrooms are soft.
- In a seperate pan, heat oil and add the ginger-garlic paste and turmeric powder.
- Add finely chopped onions and fry till golden brown on a low fire.
- Add tomatoes, pepper powder and green chillies and cook till the tomatoes are soft.
- Next add the coconut milk and bring to a boil.
- Add the mushrooms and stir for two minutes.
- Add salt and garam masala and cook for a minute.
- Serve hot, garnished with coriander leaves and curry leaves.
Lakshmi sent in her recipe for Onion Parathas:
Ingredients:
- 2 cups wheat flour
- 1 large onion
- 1/2 tsp red chilli powder
- Salt to taste
- 1 pinch ajwain (carom seeds)
Method of preparation:
- Mix the wheat flour with water to make a soft dough.
- Mince the onions and add the rest of the ingredients.
- Take the dough and knead in the onion mixture.
- Roll out the parathas and roast on a hot tawa. You can add a little oil or butter to prevent the paratha from sticking.
- Serve with curds adding salt and a little red chilli powder or any pickle.
Divya Vikram also sent her recipe for Channa Pulav:
Ingredients
- 2 cups Basmati (long grained) rice
- 3 1/2 cups water
- 1 cup channa (chickpeas)
- 1 large onion
- 1 large tomato
- 2 pods cardamom
- 4 clove
- 1 inch cinnamon stick
- 2 tbsp ghee/oil
- Salt to taste
- 2-3 cashewnuts
- Raisins (optional)
For the masala (spices mixture)
- 1 inch ginger
- 6 pods garlic
- 1/2 cup coriander leaves
- 1/2 cup mint leaves
- 1 tsp chilli powder
- 2 green chilly
- 1 tsp garam masala
- 2 tbsp grated coconut
- 1 medium size onion
Method of preparation
- Soak the channa (chickpeas) overnight. If you're using canned chickpeas you can use them directly.
- Wash and soak the rice for about 30 minutes. Grind the masala ingredients with a little water to form a smooth paste.
- In a pressure cooker/pan, heat the ghee/oil. Fry the cashews and raisins. Once they turn golden brown, remove them and keep aside. In the same ghee/oil, add cloves, cinnamon and cardamom. Fry until it gives a nice aroma. Add the washed and soaked rice and fry for a while. Add the water and salt. Keep closed and cook until the rice is done.
- Heat some oil/ghee and saute the chopped onion until translucent. Add the ground masala and cook till the raw flavour is lost. Add the diced tomato and saute for a while. Add salt to taste. Now add the channa and simmer for a few minutes so that it blends with the spices.
- Finally, add the cooked rice and mix gently. Garnish with fried cashews, raisins and chopped fresh coriander leaves.
- Serve with a simple raita or kurma of your choice.
Do you have any quick-fix preparations that you'd like to share with us and other readers? It has to be something appetising and easily whipped up (in under an hour). Simply mail in your tiffin recipe ideas to getahead@rediff.co.in and we'll publish them right here on rediff.com
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