Five easy-to-pack lunch dabbas for work

If you are sick of staring at that plate of idlis or heap of veg pulav every lunch hour, here's a quick guide to putting together a healthy and scrumptious tiffin, in under 30 minutes

If you are sick of staring at that plate of idlis or heap of veg pulav every lunch hour, here's a quick guide to putting together a healthy and scrumptious tiffin, in under 30 minutes

"I just don't get time in the mornings." "My frugal office doesn't have a microwave or fridge." "Lunch is usually caught at a restaurant with a client".

You don't have to be creative head at a fancy ad agency to conjure up any of these excuses for not eating healthy, says Aban Davar Sukhia, author ofu00a0 Tiffins Cook Easy.

Rather than have a burger and chips for lunch, a dabba you pack from home is far more nutritious and scrumptious

The latest release to hit book stands is packed with ample ideas to stir up nutritious and easy-to-cook Indian, Thai, Continental, Chinese and Parsi dishes, all in record time, so you can pack your lunch before rushing to work.u00a0

"One of the best ways to save money is to carry your own lunch to work. It takes a bit of time, but I can't think of an easier way to stay fit," smiles the 40 year-old, who has been in the tiffin service business for three years.

When you stir up your own meal, you tend to use less oil and spices, and if you manage to keep these two ingredients under control, staying healthy and keeping fit will come easily, she promises.

Cheese Potato Pie

Ingredients:
500 gms potato
25 gms butter
A little hot water
1 thinly sliced tomato
8 tbsps grated cheese
Pre-heat oven at 170 degrees celsius

Method:
>>Cook potatoes and mash, mixing in the butter and a little hot water. Make sure it's smooth. No lumps.
>>Add in the cheese. Mix well.
>>Place in a baking dish and bake 30 minutes at 170 Degrees Celsius. Place tomatoes slices on top and further bake for 10 minutes. Brown the top.

Preparation Time:
20 minutes
Cooking Time: 45 minutes
Serves: 4 people

Soya Chicken

Ingredients:
1 kg boneless chicken, cut into thin long strips
2 tbsps olive oil
1 chopped onion
3 thinly sliced green capsicumu00a0
1/2 tsp garlic paste
1/2u00a0tsp sage (herb with oblong gray-green leaves)
2 thinly sliced carrotsu00a0
1/2 cup soya sauce

Method:
>>Heat oil and fry chicken till brown. Add onion, capsicum, garlic paste, sage, carrots and soya sauce.
>>Stir fry 10 to 15 minutes till chicken is cooked.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4 people

Mushroom Rice

Ingredients:
3 cups cooked white rice
1 packet packaged Mushroom soup (Knorr/Maggi)
1 cup chopped mushrooms
1 tbsp oil
1 onion chopped
1 tsp black pepper

Method:
>>Heat oil and fry onion. Add mushrooms and fry till soft.
>>Add soup, rice and pepper. Mix well, then boil, simmer for 5 minutes.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 people

Jewish Mutton Curry

Ingredients:
1 kg cubed mutton pieces
3 tbsps oil
3 tbsps olive oil
1 large onion-chopped
1 tsp black pepper
1 tsp haldi
4 tbsps dhania (coriander) seeds
4 whole red Kashmiri chillies
1 u00bdu00a0 tsps garlic paste
1 cup brown vinegar
2 tsps salt
1 cup hot water

Method:
>>Pour both oils in a pressure cooker, let it heat, add onion. Fry till brown.
>>Add pepper, haldi, chillies, garlic paste and dhania seeds. Fry for 5 minutes.
>>Add mutton, vinegar, salt and water. Mix well. Pressure cook to 2 whistles, and simmer for 10u00a0 minutes.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 people

Kaju Palak Paneeru00a0u00a0

Ingredients:
250 gms cubed paneer, and shallow fried
2 small bunches of palak, blanched and drained
5 medium tomatoes, blanched and pureed
2 onions, grind to a paste
20 cashewnuts, grind to a paste with a little water
3 tsps dhania (coriander) powder
3 tsps jeera powder
2 tsps ginger-garlic paste
1/4u00a0tsp haldi (turmeric)
1/2u00a0tsp salt
2+6 tbsps butter
1 tsp red chilli powder

Method:
>>Heat 2 tbsps butter and fry the palak till soft. Make a fine paste. Keep aside.
>>Heat 6 tbsps butter and fry onion paste till light brown. Add ginger-garlic paste and simmer it for 5 minutes.
>>Now add tomato puree and cashew paste. Cook for 5 minutes.
>>Add salt, chilli powder, haldi, jeera and dhania powder. Mix well and cook for 5 minutes.
>>Add palak. Cover and cook on simmer for 10 minutes.
>>Lastly add paneer. Mix well.u00a0

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4 people

For more easy-to-pack tiffins, pick up Aban Davar Sukhia's Tiffins Cook Easy Vol 2, available for Rs 139, at Oxford Bookstore, near KC College, Churchgate.