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Photo of Office Tiffin by Archana Bhargava at BetterButter
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Office Tiffin

Dec-01-2016
Archana Bhargava
270 minutes
Prep Time
40 minutes
Cook Time
1 People
Serves
Read Instructions Save For Later

ABOUT Office Tiffin RECIPE

Tiffin consisting of lobia , pyaz wali bhindi , potato tomato salad in hung curd , mint chaach , phulke

Recipe Tags

  • Tiffin Recipes
  • Basic recipe
  • Healthy

Ingredients Serving: 1

  1. For the Lobia -
  2. 1/ 2 cup lobia
  3. 1 finely chopped onion
  4. 2 freshly pureed tomatoes
  5. 1 tsp ginger- green chillies paste
  6. 1/2 tsp garlic paste
  7. 1/2 tsp red chilly powder
  8. 1 tsp dhania powder
  9. Pinch of turmeric
  10. salt to taste
  11. 1/2 tsp jeera
  12. 2 cloves
  13. 1 small cinnamon stick
  14. 1 tsp chole masala
  15. water as required
  16. 2 tbsp oil
  17. For Pyaz ki bhindi -
  18. 250 gms bhindi , chopped
  19. 1 finely chopped onion
  20. 1 tbsp mustard oil
  21. 1 tsp jeera
  22. 1 tsp red chilly powder
  23. 2 tsp dhania powder
  24. 1 tsp fennel powder
  25. Pinch of turmeric
  26. 1/2 tsp amchur powder
  27. salt to taste
  28. For Potato and tomato Salad in Hung Curd-
  29. 1 boiled and chopped potato
  30. 1 chopped tomato
  31. 2 tbsp Hung curd
  32. salt to taste
  33. 1/4 tsp garlic paste
  34. 1/2 tsp Oregano
  35. For masala Chaach-
  36. 1 cup curd
  37. 1/2 glass water
  38. 1 tsp mint leaves and greenchillies paste , 15 - 20 mint leaves with one greenchilly
  39. salt to taste
  40. Pinch of kala namak
  41. 1/4 tsp jeera powder
  42. For Phulke -
  43. 1 cup wheat atta
  44. water as required to knead the dough
  45. Other ingredients
  46. 1 chopped cucumber
  47. 1 apple
  48. 1 water bottle

Instructions

  1. For Lobia -
  2. Soak lobia for at least 4 hours
  3. Then wash it properly and put in a pressure cooker along with salt , haldi and water
  4. Close the lid and cook on high for one whistle , then make the flame low and cook further for 20 minutes
  5. In the meantime prepare gravy on the other gas burner
  6. Heat oil in a pan and put jeera , cinnamon stick , cloves , let them splutter then add chopped onion
  7. Cook onion , on low heat , stirring occasionally , until.becomes brown
  8. Then add ginger greenchillies paste and garlic paste , stir and cook for a minute
  9. Then add red chilly powder , dhania powder , mix well , then add tomato puree
  10. Cook the masalas until the oil comes out
  11. Then add the boiled lobia and chole masala , mix nicely
  12. Let it simmer on low heat for 5 - 7 minutes
  13. Lobia is ready
  14. For Pyaz ki Bhindi -
  15. Heat oil in a pan and put jeera , let it splutter , then add onion
  16. Saute the onion on low heat , until becomes light brown
  17. Then add chopped bhindi , haldi and amchur powder , mix well
  18. Cover and cook for 5 - 7 minutes
  19. Then uncover and stir a little and add salt at this stage
  20. Add red chilly powder , dhania powder and fennel powder , mix well
  21. Let it roast on low heat until becomes little crispy
  22. Bhindi is ready
  23. Potato and Tomato Salad-
  24. In a mixing bowl put together hung curd , salt , oregano , garlic paste , blend nicely
  25. Then add chopped potatoes and tomato , mix gently
  26. The salad is ready
  27. For Phulke -
  28. In a mixing bowl put atta and by adding little water knead a smooth dough
  29. Heat a tawa
  30. Make balls from the dough and start making rotis with the help of a rolling pin
  31. Place the roti on the hot tawa , when small bubbles start coming then turn it
  32. Again when bubbles come on the other also then take out the roti from the tawa and cook on direct heat as a phulka
  33. In this way make all the phulkas
  34. For minty masala Chaach -
  35. In a mixer jar put together curd , mint chilly paste , salt , black salt , jeera powder and water
  36. Blend into a smooth mixture
  37. When done put it in a glass with a lid
  38. Pack the sabjis and salad in the tiffin compartment
  39. Pack the phulkas in an aluminium foil

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