Recipe

Instructions:
1. Preparing Tomato Pulao:
1. Wash and Soak Rice:
- Wash 1 cup of Basmati rice thoroughly and soak it in water for 30 minutes. Drain and set
aside.
2. Prepare Masala:
- Heat 2 tablespoons of ghee and 1 tablespoon of oil in a pressure cooker.
- Add 1 tejpatta (bay leaf), 1 black cardamom, and 2 black peppercorns. Sauté for a few
seconds.
- Add 1 teaspoon of cumin seeds and let them sizzle.
- Add 1 thinly sliced onion and sauté until golden brown.
- Add 1 teaspoon of ginger garlic paste and cook for a minute.
- Add 2 chopped tomatoes and cook until they become soft.
3. Add Spices:
- Add 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, and salt to taste.
- Cook until the tomatoes are well-cooked and the oil starts to separate.
- Add 1/2 teaspoon of pulao masala (or garam masala) and mix well.
4. Cook Pulao:
- Add the soaked and drained rice to the cooker and mix gently.
- Add 1.25 cups of water and stir.

- Close the pressure cooker lid and cook for 1 whistle on medium heat.
- Let the pressure release naturally.
5. Cool and Fluff:
- Allow the pulao to cool slightly before fluffing with a fork to maintain the texture of the
rice.
2. Preparing Lauki Chana Dal:
1. Prepare Ingredients:
- Soak 3/4 cup chana dal for 30 minutes. Drain and set aside.
- Peel and chop 300 grams of lauki (bottle gourd).
2. Cook Lauki Chana Dal:
- Heat 2 tablespoons of oil in a pressure cooker.
- Add 1 teaspoon of cumin seeds and 1/2 teaspoon of asafoetida (hing). Sauté for a few
seconds.
- Add 1 teaspoon of garlic paste and sauté until fragrant.
- Add the chopped lauki and soaked chana dal.
- Add 1/2 teaspoon of turmeric powder, 2 teaspoons of red chili powder, 1 teaspoon of salt,
1/2 teaspoon of kitchen king masala (or garam masala), and 1/2 teaspoon of aamchur
powder. Mix well.
- Add 2-3 teaspoons of coriander-cumin powder and 1.5 cups of water. Stir to combine.
- Close the pressure cooker lid and cook for 2 whistles on medium heat.
- Let the pressure release naturally before opening.
3. Preparing Capsicum Besan:
1. Toast Besan:
- Dry roast 1/2 cup of gram flour (besan) in a pan over low heat for 2-3 minutes until
fragrant. Transfer to a plate and set aside.
2. Cook Capsicum Besan:
- Heat 2 tablespoons of oil in a pan.
- Add 1/2 teaspoon of mustard seeds and let them crackle.
- Add 1/4 teaspoon of asafoetida (hing) and 1/2 teaspoon of turmeric powder. Sauté briefly.
- Add 3 chopped capsicums and cook for a few minutes.
- Add 1 teaspoon of red chili powder, 1 teaspoon of aamchur powder, 2 teaspoons of
coriander powder, and salt to taste. Mix well.
- Add the roasted besan and mix until the capsicum is well-coated.
- Add 3 tablespoons of coarsely ground roasted peanuts and mix.
- Add 2 teaspoons of sugar (optional) and cook for another 2 minutes.
- Garnish with fresh coriander leaves.
4. Preparing Methi Paratha:
1. Make Dough:

- In a mixing bowl, combine 1 cup wheat flour, 1 tablespoon kasuri methi, 2 teaspoons of
oil, and salt to taste.
- Gradually add water and knead into a soft dough.
- Cover the dough and let it rest for 15 minutes.
2. Roll Paratha:
- Divide the dough into equal-sized balls.
- Roll each ball into a circle, apply a little oil, sprinkle with dry flour, and fold into a triangle.
- Roll out the triangle into a paratha of medium thickness.
3. Cook Paratha:
- Heat a tawa (griddle) over medium heat.
- Cook the paratha on one side until bubbles appear, then flip and cook the other side.
- Apply oil or ghee on both sides and cook until golden brown.
- Repeat with the remaining dough balls.

Assembling the Tiffin:
1. Ensure Cooling:
- Make sure all dishes have cooled slightly before packing to avoid condensation in the
tiffin box, which can make the food soggy.
2. Pack Tiffin:
- In an airtight tiffin container, start with the tomato pulao at the bottom to prevent any
spillage.
- Add a portion of lauki chana dal in another section. Ensure it’s sealed well to avoid any
leakage.
- Place the capsicum besan in a separate compartment.
- Add methi parathas in another section or wrap them in foil to keep them soft and warm.
3. Ready to Serve:
- Your tiffin is now ready. This balanced meal will provide proteins, carbohydrates, and
vitamins to keep you energized throughout the day.
Conclusion:
That’s our delicious and nutritious Tuesday tiffin ready for you! Enjoy your meal and stay
tuned for more tiffin recipes throughout the week. Remember to like, share, and subscribe to
Kitchen kraft

Additional Tips:
- Efficient Cooking: To save time, multi-task by soaking rice and dal while chopping
vegetables. Cook multiple items simultaneously if possible.

- Dough Consistency: Ensure the dough for the paratha is soft and pliable for better texture
and ease of rolling.
- Oil Temperature: While cooking, maintain the right oil temperature to ensure even cooking
and prevent burning.
- Spice Adjustments: Adjust spices as per your preference. Taste as you go to make sure
the seasoning is to your liking.
- Hydration: Keep a small bottle of water in the tiffin to stay hydrated throughout the day.
You can also add a small container of yogurt or a salad for added nutrition.
Feel free to share your feedback and let us know how you liked today’s recipe. Stay tuned
for Wednesday’s tiffin recipe!