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Geetika's Recipes!

a collection of practical recipes

Lunch box meals

Quick Bean Wraps

April 27, 2020 by Geetika Leave a Comment

Veggie Beanwrap

These vegetarian wraps with beans and veggies make the perfect breakfast or on the go lunch. Beans are an amazing source of protein and are packed with fiber, which will keep us nice and full. Topped with herbs, cream cheese, crunchy veggies, and flavored mayo make our taste buds happy!

Ingredients (for 4-5 wraps)

  • 1 Onion
  • 2-3 Cloves of Garlic
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • 1 Green bell pepper
  • 1 Tomato
  • 1 Teaspoon tomato purée
  • 1 tin of red Kidney beans / baked beans / black beans
  • Few olives
  • Sriracha mayonnaise/mint mayonnaise/ any other mayo of your choice
  • Cream cheese or shredded cheddar cheese (optional)
  • 1 teaspoon Smoked paprika/Chili flakes
  • 1 tsp dried Oregano / Mixed herbs
  • Salt and black pepper
  • Olive oil
  • 4 large Tortillas
  • handfuls of mixed lettuce leaves

How to proceed;

To start with, peel and crush the garlic and chop all the veggies into small cubes. Leave some for long slices for the topping.

Heat a little olive oil in a frying pan over medium heat and fry garlic and then fry the onion until softened. Then add bell pepper and fry for a few seconds.

Add the tomato purée and the tomatoes, add chili flakes or paprika powder, cook it for 1-2 minutes, then drain and add the kidney beans. I used baked beans and added them with the sauce.

Cook for 5 minutes, then season to taste with salt, mixed herbs/oregano, and black pepper. The bean mixture is ready for stuffing.

Spread the tortillas with the bean mixture, then add finely sliced onions, tomato, bell peppers, lettuce, and olives. Sprinkle some grated cheese or add mayonnaise of your choice. I used Sriracha mayonnaise for a different flavor. You can skip adding mayo if you are using cheese. Roll up the tortillas and place them on a heated pan. Cook the wraps with butter until golden and crispy from the top.

Serve hot with salad lettuce, tomatoes, and olives alongside your bean wraps.

Filed Under: Breakfast, Lunch box meals, Snacks Tagged With: Beans, mexican

Cheese and Broccoli Tikkis

January 20, 2012 by Geetika Leave a Comment

Ingredients

1 tsp olive oil
1/4 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1/2 tsp finely chopped broccoli
salt to taste
1/2 cup boiled and grated potatoes
2 tbsp grated mozzrella cheese
1/4 cup whole wheat bread crumbs for coating
2 tsp olive oil for cooking

Method

Heat the oil in a non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté for 2 minutes while stirring continuously.
Add the broccoli and salt and sauté on a slow flame for another 5 to 7 minutes or till the broccoli is almost cooked.
Remove from the flame, add the potatoes and cheese and mix well. Keep aside to cool.
Divide the mixture into 4 equal portions and shape each portion into flat tikkis. Alternatively make tikkis of desired shapes using different moulds as shown in the picture.
Roll each tikki in the bread crumbs and keep aside.
Heat a non-stick pan and cook each tikki using ½ tsp of oil till it turns golden brown on both the sides.

Filed Under: Lunch box meals, Snacks

Pindi Chole Roll

August 25, 2011 by Geetika Leave a Comment

Ingredients

For The Pindi Chole Stuffing
3/4 cup kabuli chana (white chick peas)
1 1/2 tsp chana dal (split Bengal gram)
1 black cardamon
25 mm (1″) stick cinnamon
1 teabag
4 tbsp oil
3/4 cup chopped onions
1 1/2 tsp pomegranate powder
3/4 cup chopped tomatoes
1 tsp chopped ginger (adrak)
1 1/2 tsp chopped green chillies
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp garam masala
3/4 tsp chole masala
salt to taste

Other Ingredients
1 cup onion rings
chaat masala to taste
4 rotis
4 tsp readymade carrot ka achaar
4 tbsp finely chopped coriander (dhania)

Method
For the pindi chole stuffing

1. Wash and soak the kabuli chana and chana dal for 6 to 8 hours or overnight.
2. Drain, wash again, add 1½ cups of water, big cardamom, cinnamon and teabag and pressure cook on a high flame for 3 whistle.
3. Lower the flame and pressure cook for another 3 whistles.
4. Allow the steam to escape before opening the lid.
5. Discard the tea bag and strain the kabuli chana.
6. Heat the oil in a kadhai, add the onions and sauté till they turn translucent.
7. Add the pomegranate powder and cook on a medium flame till the onions turn dark brown, while stirring continuously
8. Add the tomatoes, ginger and green chillies and sauté on a medium flame for another 3 to 4 minutes.
9. Add the coriander powder, chilli powder and garam masala and cook on a medium flame for 4 to 5 minutes or till the tomatoes are cooked and the mixture leaves oil.
10. Add the cooked kabuli chana, chana masala, 2 tbsp of water and salt and mix well.
11. Cook on a medium flame for another 3 to 4 minutes till the liquid dries up. Keep aside.
12. How to proceed
13. Combine the onion rings with chaat masala in a bowl, mix well and keep aside.
14. Place a roti on a clean dry surface and place ¼th of the chole in a row in the centre of the roti.
15. Arrange ¼ cup of onions and spread 1 tsp of gajar ka achaar over it.
16. Finally sprinkle 1 tbsp of coriander over it and roll it up tightly.
17. Repeat with the remaining ingredients to make 3 more rolls.
18. Wrap a tissue paper around each roll and serve immediately.

Filed Under: Lunch box meals, Main Course

Paushtic Parathas

December 8, 2010 by Geetika Leave a Comment

Ingredients

1 1/2 cups whole wheat flour (gehun ka atta)
1/4 cup besan (Bengal gram flour)
3/4 cup peeled, boiled and grated potatoes
1 cup chopped spinach (palak)
1/4 cup grated carrot
2 tsp finely chopped green chillies
4 tbsp curd
2 tsp oil
salt to taste

Other ingredients
whole wheat flour (gehun ka atta) for rolling
1 tsp oil for cooking

Method

1. Mix all the ingredients and make a soft and smooth dough.
2. Divide the dough into 8 equal portions and roll out each portion into triangles with the help of a little whole wheat flour.
3. Cook on a non-stick tava (griddle) using a little oil on both sides till they turn golden brown.
4. Serve hot.

Filed Under: Breakfast, Lunch box meals, Main Course Tagged With: Health recipes

DOODHI MUTHIA

March 13, 2010 by Geetika Leave a Comment

Cooking Time : 30 min.
Preparation Time : 10 to 15 min.

Serves 4 to 6.

Ingredients

For the muthias
2 cups white pumkin (lauki), grated
1 onion, grated (optional)
1 cup whole wheat flour (gehun ka atta)
3/4 cup semolina (rawa)
1/2 cup Bengal gram flour (besan)
2 tablespoons green chilli-ginger paste
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon fennel seeds (saunf)
juice of 1 1/2 lemons
2 tablespoons sugar
2 tablespoons chopped coriander
4 tablespoons oil
1/2 teaspoon soda-bi-carb
1/2 teaspoon asafoetida (hing)
salt to taste
For the tempering
2 teaspoons mustard seeds
1 tablespoon sesame seeds (til)
1/2 teaspoon asafoetida (hing)
4 tablespoons oil
For the garnish
2 tablespoons chopped coriander
2 tablespoons grated coconut

Method

1.     For the muthias
2.     Strain the water out of the grated pumpkin and onion, keeping liquid aside to use if required to knead the dough.
3.     Combine all the ingredients for the muthia in a bowl and form a soft dough adding the strained vegetable liquid if required.
4.     Using oiled palms, divide the mixture into 3 parts and roll out into cylindrical shapes 200 mm. (8″) long.
5.     Steam for 25 to 30 minutes till done.
6.     Cool and slice into 20 mm. (3/4 “) long pieces and keep aside.
How to proceed
1.     Heat the oil and add the mustard seeds. When they crackle, add the sesame seeds and asafoetida.
2.     Add the sliced muthia and stir for 5 to 10 minutes till they are light brown in colour.
3.     Garnish with coriander and coconut.
4.     Serve hot with green chutney.

Filed Under: Breakfast, General, Lunch box meals, Snacks Tagged With: Doodhi, Suji

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Geetika Ramachandran

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