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EPICURIOUS: TIFFIN FOR YOU

Updated Apr 21, 2017 07:56pm

In today’s fast-paced life who has the time to slog in the kitchen for hours preparing elaborate meals. For working women who are always short on time getting the children ready for school, seeing to the needs of hubby dear and then getting ready for work themselves, the rush often leads to their own mealtimes being compromised. You can’t always eat out as it can damage your pocket and your health so you binge on the wrong food such as biscuits or fast-food even though you would rather eat something simple but nutritious and home-cooked. Here are some easy-to-make options that can be prepared for anyone who takes a tiffin to work or school.

These recipes do not take much effort and can be partly prepared at night and left in the fridge to be quickly put together in the morning.


Pack yourself a lunchbox to look forward to with some healthy, simple and easy-to-make options


Tandoori Chicken Wrap

INGREDIENTS

Chicken breast 250gms, cut into thinly sliced strips
Tandoori masala 1 tbsp
Ginger/garlic paste ½ tsp
Yoghurt 2 tbsp
Lemon juice 2 tsp
Salt to taste
Cooking oil 2 tbsp

For wrapping
2 whole wheat large and very thin chapattis

For stuffing
Fried onion rings 1 cup
Kachumar salad ½ cup (tomatoes, green chillies, fresh coriander and lettuce leaves)
Garlic mayo (2 tbsp mayonnaise, ½ tsp freshly grated garlic, 1 tsp lemon juice)

Method
Marinate chicken strips with all the ingredients for a few hours or overnight in the fridge. Heat oil in a sauté pan, and fry the chicken until almost dry. Let it cool.

On a chapatti (you can cook it at the time or keep a stock of store-bought ones in the freezer), place chicken, fried onion rings and salad. Wrap tightly in butter paper. Serve with garlic mayo.

Asian Mushroom & mixed vegetable wraps

Ingredients

Iceberg lettuce (whole leaves) 10
Sautéed mushrooms 1 cup, chopped
Grilled or sautéed vegetables 1 cup chopped (zucchini, eggplant)
Garlic chopped 1 tbsp
Red chilli flakes ½ tsp
Sweet corns ½ cup
Chopped tomatoes ½ cup
Fresh basil (chopped) 2 tbsp
Salt and pepper to taste
Olive oil 1 tbsp

Method

Heat oil and sauté garlic and red chilli flakes. When done, turn off the stove and add the vegetables. Place sautéed mushrooms in a bowl; add corn, tomatoes and fresh basil. Place a tablespoon of the mixture on an iceberg leaf, wrap and enjoy!

Note: Add grilled chicken, shrimps or minced meat cooked with light spices for non-vegetarian variety.

Beef BBQ Sandwich

Ingredients

Burger buns or large bread slices with edges trimmed
Leftover cooked beef 1 cup (shredded)
Onions sliced 1 cup
BBQ Sauce 2-3 tbsp
Salt and pepper to taste
Olive oil tbsp
Iceberg or other lettuce ½ cup (shredded)
Tomatoes (thinly sliced) 2

Method

Heat oil, add onion and cook until very soft and light golden. Add beef and fry for a few minutes. Add BBQ sauce, salt and pepper, and remove from heat. Slightly toast the bun or bread slices, spread beef mixture on one half of the bun or slice, top with finely chopped lettuce and place a few tomato slices.

Cover with the other half of the bun or another bread slice, press firmly, cut into half and enjoy!

Berry Maja Blanca (Filipino Dessert)

Ingredients

Milk 2 cups
Coconut milk 2 cups
Condensed milk 1 cup (unsweetened)
Cornstarch 2 tbsp
Vanilla essence 1 tsp
Sugar ½ cup
Strawberries chopped 1 cup
Strawberries sliced for garnish

Method

Combine the first six ingredients in a pan, slowly stir on low heat until the mixture comes to a boil and is very thick. Take the pan off the heat and add chopped strawberries.

Pour into a lightly oiled shallow round glass bowl, and refrigerate until firm.

Turn it over on a platter, arrange strawberry slices all over, cut into wedges and enjoy!

Published in Dawn, EOS, April 16th, 2017