Lunch Box Series : LBS#26

Published: Feb 22, 2008 · Modified: Sep 23, 2020 by Srivalli · 25 Comments

The thoughts of a lovely puff takes me back to one summer day, when I first dug my teeth on a crisp, greasy but heavenly puff. During my 11th grade summer holidays, being very ambitious to secure a place in our chosen field, my parents along with few others, decided to send us off for summer coaching. That being our first outing alone, the first day we were accompanied by my friend's father. It was too much to travel with a parent, so we convinced the parents that we can travel ourselves to and fro. So there we were, all of 16 years and being so bold to think of traveling ourselves and going to far off place to study. Of course, there were many who did that everyday even then, but for us, school being a walking distance and having never ventured alone, this was a big trip into the world on our own. We were three of us and we used to meet at a spot and then go to the railway station to catch the metro to reach central station and then from there to T. Nagar by Bus. We used to commute by the 10 series. That being my almost, first time traveling in a bus, was real fun. You want to learn life, travel in a public transportation. It shows you the city and its people in a miniature! It carries all sorts of people, cruel and mean too. Its left to you how you handle. But for the young girls that we were then, all we could think of was helping others. We used to offer our seats, if we see old people or pregnant ladies or differently abled ones. But at times, we used to feel dishearten to see meanness in some. But life is never a bed of roses right!

It was during that summer, I remember eating my first puff. And its still the best I ever remember. On the way to the coaching center, was this shop from which tantalizing aromas used to sneak out. It used to lure us on our way to and fro to our center. One day, after much debate if we should eat it and if we do, should we tell our parents, we decide to throw the caution to air. We marched in to conquer! Oh we came out conquered. Thus started our affair with the puffs, which went on for weeks after that. Till this date, I haven't confessed to mom and dad about this. But I am sure, they will get a freak knowing on this affair. The bus fare costed us 1.50 Rs each and all three of us used to take turns in buying the tickets and the puffs. The puffs part was the best. My friends knew I love them, so they generally assume we will stop there for a bite before catching the bus back home. It used to be crispy and tasted heavenly. I realise, the month and odd, I spent going to that place to learn, never really impressed me, as much as that puff did. I went to that place long after that time, to see if that shop still sold that same brand of puffs, I was sad to see no such shop existed anymore. I left back, carrying a heavy heart at a lost childhood and memories full of an earthly and heavenly tasting puffs, in my memories. Oh, how I wish I could get back, just one day of that time again. I wish I paid more attention to that boring lecture, than romancing with the aroma of a bewitching filter coffee, sneaking from the nieghbouring house or day dreaming about the date with the puff down the lane. The woes and follies of our youth!

Today's lunch box will not leave you craving, atleast for me. But if you are the types for greens and cabbages, then by all means scroll down to have a look!

Today's Lunch Box had

Cabbage Pappu ~ Cabbage in Toor Dal
Siru Keerai Poriyal ~ Amaranth Leaves Stir Fry
Pepper Cumin Rasam
Plain Rice
Curd Rice

Cabbage Pappu ~ Cabbage in Toor Dal

Ingredients Needed:

Cabbage finely chopped - 100 gms
Tur Dal - 100 gms
Green chillies - 5 -6 (depending on your choice)
Tomatoes - 2 medium
Turmeric a pinch
Tamarind - 1 piece

Coriander leaves few
Salt to taste

Seasoning
Mustard seeds + Urud dal - 1/2 tsp
Onions - 1 small
Curry leaves
Garlic pods - 4
Oil - 1 tsp

Method to prepare:

Place all the ingredients from Cabbage to Tamarind in a pressure cooker with enough water and put for 3 to 4 whistles.

Once the pressure is off, remove the water and mash well with a pappu guthi or a lenthil masher. Add back the water to the dal.

Heat a pan with Oil and sputter with mustard, urud and sauté onions and garlic well. It can even be little brown.

Tamper this to the dal and let it cook on high flame with salt.

Cabbage is not seen in the dal but gives out a wonderful taste and variety to the Dal.

Siru Keerai Poriyal ~ Amaranth Leaves Stir Fry

Ingredients Needed

Siru Keerai - 1 bunch
Chopped Onions - 1 small
Garlic flakes - 3-4
Dry Red chilis - 2-3
Curry leaves few
Mustard seeds + urud dal + Bengal Gram - 1 tsp
Salt to taste
Oil - 1 tsp

Method to prepare

Wash the greens well and let it drain. Chop the leaves to fine pieces.

Heat a pan with Oil, splutter mustard, Urud dal and Channa Dal. Then add the onions, crushed garlic and red chili and sauté well. Once they get brown, squeeze out water again from the greens and add to the pan.

Add salt and simmer and cover with a lid for 15 mins or till its cooked.

Serve with pappu.

Enjoy a classic Andhra Pappu with healthy greens. We sneak the cabbages into pappu, whenever possible, hubby is not even aware! So its even more fun.

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