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Tiffin sabzi recipe| quick and easy sabzi for lunch-box | office tiffin sabzi

Nehas Cook Book
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Curry, Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

For Gujarati bharela shak no masalo

  • ¼ cup roasted peanuts
  • ¼ cup bhavnagari gathiya
  • 3 tbsp white sesame seeds
  • 2 tbsp fennel seeds
  • 1 tsp asafoetida
  • 2 tbsp coriander powder
  • 2 tbsp red chilli powder
  • 1 tbsp roasted cumin powder
  • 2 tbsp jaggery
  • 1 tsp dry mango powder
  • Salt to taste
  • 1 tsp garam masala
  • 1 tbsp oil

Bharela binda nu shak

  • 500 grm bindi okra
  • 4 tbsp oil
  • Few methi dana
  • 1 tbsp jeera
  • Pinch of hing
  • 2 chopped green chilli
  • 1 tsp ginger paste
  • 1 tsp turmeric powder
  • Salt to taste
  • ½ cup bharela shak no masala
  • 1 tsp lemon juice
  • Some coriander leaves

Paneer nu shak

  • 150 grm paneer medium thick slices
  • 1 tbsp ghee
  • 2 tbsp oil
  • 2 dry red chilli
  • 2 chopped green chilli
  • 1 inch ginger paste
  • 6-7 chopped garlic cloves
  • 2 medium size onion slices
  • 1 medium size capsicum slices
  • 2 medium size tomato slices
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • 2 tbsp fresh cream or homemade malai
  • Some coriander leaves

Batata chips nu shak

  • 500 grm or 3 large size potatoes
  • 4 tbsp oil
  • 1 tbsp jeera
  • Pinch of hing
  • Some curry leaves
  • 2 green chilli slits
  • 1 tsp ginger paste
  • ½ tsp turmeric powder
  • 2 tbsp slightly crushed sesame seeds
  • 2 tbsp slightly crushed peanuts
  • 1 tsp red chilli flakes
  • 1 tsp coriander powder
  • 1 tsp sugar
  • 1 tsp lemon juice
  • ½ tsp garam masala
  • Garnish with coriander leaves

Potato capsicum sabzi

  • 4 medium size potatoes pieces
  • Oil for frying
  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 2 medium size chopped onion
  • 2 chopped green chilli
  • 6-7 chopped garlic cloves
  • 1 tsp ginger paste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp kitchen king masala
  • 1 tsp kasuri methi
  • 2 medium size tomato pieces
  • Salt to taste
  • 2 medium size capsicum pieces
  • 1 tsp lemon juice
  • Some coriander leaves

Dry dhokli nu shak

  • Making dhokli batter
  • 1 cup water
  • 1/8 tsp turmeric powder
  • Salt to taste
  • ¼ tsp red chilli powder
  • ¼ tsp ajwain
  • Pinch of hing
  • 1 cup besan
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 2 chopped green chilli
  • 1 inch ginger
  • Some curry leaves
  • 2 medium size chopped onion
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • Salt to taste
  • ½ tsp dry mango powder
  • ½ tsp garam masala
  • Some coriander leaves

Instructions
 

Making Gujarati bharela shak no masalao

  • In a mortal-pestal, add roasted peanuts, bhavnagari gathiya, white sesame seeds, and fennel seeds. Crush it into a coarse powder.
  • Take out into mixing bowl, add hing, coriander powder, red chili powder, roasted cumin powder, jaggery, dry mango powder, salt, and garam masala. Mix well.
  • Add 1 tbsp oil and mix well.
  • Gujarati bharela shak no masalo is ready. Store it in an air-tight container.

Making Bharela binda nu shak

  • Wash and dry the bindi with a cotton cloth. Remove its upper and lower part and cut it into slices.
  • In a pan, add oil, a few methi dana, cumin seeds, pinch of hing, chopped green chili, and ginger paste. Saute it.
  • Now add turmeric powder and mix well.
  • Then add bindi slices and mix well.
  • Now cook bindi on medium flame till become soft. Do not cover the pan, also do not stir continuously.
  • When bindi is adequately cooked, add salt and bharela shak no masalo. Mix well.
  • Cover and cook sabzi on low flame for 5 minutes.
  • Switch off the flame and add lemon juice and coriander leaves. Mix well.
  • Bharela binda nu shak is ready. Serve with roti and raita.

Making Paneer nu shak

  • In a pan, add 1 tbsp ghee and add paneer slices. Roast on medium flame till it is slightly golden brown on both sides.
  • Now in a pan, add oil, dry red chili, chopped green chili, ginger paste, and chopped garlic cloves. Saute it
  • Then add onion slices and saute till it is slightly transparent.
  • Now add capsicum slices and saute them.
  • Then add tomato slices and salt. Saute till the tomato becomes slightly soft. Do not over-cook it.
  • Now lower the flame, add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and kasuri methi. Saute it.
  • Then add paneer pieces and mix well. Cover and cook sabzi on low flame for 5 minutes.
  • Now add fresh cream and mix well.
  • Garnish with coriander leaves and serve paneer nu shak with paratha and raita.

Making batata chips nu shak

  • Cut potatoes into medium thick chips and keep them aside.
  • Now in a pan, add oil, cumin seeds, hing, some curry leaves, green chili slits, and ginger paste. Saute it.
  • Then add turmeric powder and mix well.
  • Now add potato chips and saute them for 5 minutes.
  • Then add salt and mix well. Cover and cook potato chips till they become soft.
  • Now add slightly crushed sesame seeds, crushed somewhat peanuts, red chili flakes, coriander powder, sugar, lemon juices, and garam masala. Mix well.
  • Cover and cook sabzi for 5 minutes on low flame.
  • Garnish with coriander leaves and serve with thepla and raita.

Making batata capsicum nu shak

  • In a pan, add some oil and medium size potato pieces. Fry it on medium-high flame till it is cooked 90%.
  • Take out fried potato pieces on a plate and keep them aside.
  • Now in a pan, add oil, cumin seeds, and chopped onion. Saute till the onion is slightly transparent.
  • Then add chopped green chili, ginger paste, and chopped garlic cloves. Saute it.
  • Now add turmeric powder, red chili powder, coriander powder, kitchen king masala, kasuri methi, and some water. Saute it.
  • Then add potato pieces and mix well.
  • Now add medium size tomato pieces and salt. Saute till the tomato becomes slightly soft.
  • Then add capsicum pieces and saute them.
  • Cover and cook sabzi on a medium flame for 5 minutes.
  • Switch off the gas and add lemon juice and some coriander leaves.
  • Serve batata capsicum nu shak with roti and raita.

Making dry dhokli nu shak

  • In a mixture jar, add water, turmeric powder, salt, red chili powder, ajwain, thing, and besan. Grind it. Dhokli batter is ready.
  • Add batter into the pan and stir continuously on low-medium flame till it leaves the sides of the pan.
  • Take out cooked mixture into grease plate and spread it evenly. Cool down and cut into square pieces.
  • Now in a pan, add oil, mustard seeds, chopped green chili, ginger paste, and some curry leaves. Saute it.
  • Then add chopped onion and saute till onion is translucent.
  • Now lower the flame, and add turmeric powder, red chili powder, coriander powder, salt, dry mango powder, and garam masala. Saute it.
  • Then add dhokli into the masala and mix well.
  • Cover and cook sabzi on low flame for 5 minutes.
  • Serve dry dhokli nu shak with roti and raita.