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5 tiffin recipes - marathi recipe

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madhurasrecipe.com
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Ingredients

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Instructions

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Step 1

For Paneer Pulao

Step 2

Heat up oil in a pan.

Step 3

Add cumin seeds and let it splutter.

Step 4

Add onion and fry until onion gets a light golden color.

Step 5

Add tomato, green peas and mix well.

Step 6

Fry for about 2-3 minutes.

Step 7

When tomato and peas are cooked, add paneer, and mix well.

Step 8

Fry for another 2-3 minutes.

Step 9

Add rice, pav bhaji masala, red chili powder, salt and mix well.

Step 10

You can use leftover rice too.

Step 11

When everything is mixed well add finely chopped coriander leaves and mix well again.

Step 12

Paneer Tawa pulao is all-ready.

Step 15

For Aloo Paratha

Step 16

Grate cooked and peeled potato.

Step 17

Add wheat flour, garam masala, coriander powder, turmeric powder, ajwain, cumin seeds, salt, red chili powder, spinach, lemon juice and mix everything well together.

Step 18

You can add 1/2 cup curd in place of lemon juice.

Step 19

Add a little water at a time and knead dough.

Step 20

The dough should have semi soft consistency, neither too stiff nor too soft.

Step 21

You can keep this dough ready previous night and store it in freeze.

Step 22

Rub a little oil on the dough so that it won’t dry up.

Step 23

You can make 3-4 parathe from this dough.

Step 24

Take a small portion of the dough and make it smooth.

Step 25

Dip the dough ball in dry flour and roll a paratha as you roll chapatti.

Step 26

To make the edges even, cut it with a circular zakan of a daba. Remove the edges.

Step 27

Heat up a pan on medium heat and transfer the paratha on it.

Step 28

Roast until lower side gets light brown spots.

Step 29

Flip over and roast until it turns light golden from other side as well.

Step 30

Spread a little oil on upper side and flip it over.

Step 31

Spread a little oil on other side too and roast it well.

Step 32

Aloo paratha is all ready.

Step 33

Pack it in the lunch box.

Step 34

Do not pack it when hot. Let it cool down a little and pack.

Step 35

Serve with any favourite chutney or sauce.

Step 37

For Mix Flour Ghavan

Step 39

Take jawar flour in a bowl.

Step 40

Add nachani flour, wheat flour, rice flour, besan, rava, coriander powder, turmeric powder, cumin seeds, ajwain, salt, red chili powder and mix everything well together.

Step 41

You can add bajra flour too.

Step 42

Add a little water at a time to make batter.

Step 43

The consistency should be like ghavane batter, a little runny.

Step 44

You can keep the batter ready previous night and store it in freeze.

Step 45

Add carrot, spinach, lemon juice or curd and mix well.

Step 46

Cover and rest it for about 10-15 minutes.

Step 47

If you make it previous night, then no need to rest.

Step 48

Heat up a pan on medium heat.

Step 49

Spread oil and add batter on it.

Step 50

Start from the edges of the pan and end up at then center.

Step 51

and cook for about 2-3 minutes.

Step 52

Remove the lid and roast until lower side is cooked kharpus.

Step 53

Flip over and roast well from other side as well.

Step 54

Mix flour ghavan is all ready.

Step 55

Let it cool down a little and pack for lunch box.

Step 58

For Chili Veg Sandwich

Step 59

Heat up oil in a pan.

Step 60

Add garlic and fry for about a minute.

Step 61

Add sliced onion, sliced capsicum and fry for about a minute. Do not overcook the veggies.

Step 62

Add cabbage, carrot, soya sauce, tomato sauce, salt and mix well.

Step 63

Fry for about a minute.

Step 64

Stuffing for sandwich is ready.

Step 65

You can keep this ready previous night.

Step 66

Take bread slices and spread mayonnaise on it.

Step 67

Spread the stuffing, place a cheese slice and close the sandwich with other bread.

Step 68

Heat up a pan on medium heat.

Step 69

Add butter and transfer the sandwich on it.

Step 70

Roast well until bread gets nice golden color form lower side.

Step 71

Spread butter on upper side and flip it over.

Step 72

Roast well from other side too.

Step 73

Chili veg sandwich is all ready.

Step 74

Let it cool down a little and pack for lunch box.

Step 76

For Veg Cutlet

Step 77

Wash pohe really good and drain all the water. Do not soak pohe.

Step 78

Mash cooked potato well.

Step 79

Add carrot, capsicum, coriander leaves, grated garlic, mixed herbs, chili flakes, salt, washed pohe and mix everything well together.

Step 80

Add lemon juice, corn flour and mix well to make dough.

Step 81

Corn flour gives binding and helps to make cutlet crispy and crunchy.

Step 82

You can keep it ready previous night.

Step 83

You also can roll patties and store them in freeze.

Step 84

Make small patties form the dough.

Step 85

You can shallow fry, deep fry or make appe from this.

Step 86

Heat up a pan on medium heat.

Step 87

Add little oil and transfer the patties in it for shallow frying.

Step 88

Fry until these become nice and crispy from both sides.

Step 89

Veg cutlet is all ready.

Step 90

Pack for lunch box with any chutney or sauce.

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