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    Home » Vegetarian Side Dishes » Lunch Box Series : LBS#38

    Lunch Box Series : LBS#38

    Published: Aug 2, 2008 · Modified: Sep 23, 2020 by Srivalli · 16 Comments

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    This entire week I have been wrongly calculating the days. When it was actually Friday, I was still thinking that it was Thursday. And I was happy that I had a Lunch Box recipe for my Lunch Box series. But it was very late when I realized that Friday was the 1st and I had to post the MEC Round up. Well, it doesn't hurt to post them today I guess. I have got so used to posting these series on Fridays, that it feels strange when I do it any other day. What a creature of habits I turn out to be!

    Ok for today's lunch box, we have something different from the usual fare. Have I told you that it's been a while since I started chapatis for lunch? So it's rice and the rest for hubby dear, while I take chapatis for myself. My lunch is now so interesting and I look forward to it in fact. There is nothing like a quick lunch! Anyway, I can't compromise on the rice factor for hubby as we have chapatis for dinner.

    As usual, we were thinking about what to make for lunch, we thought we will get the wise man's opinion. He asked if we have a potato, and naturally have tomatoes. He suggested we make Aloo tamatar subji. But the only condition is it got to be made as to how North Indians make. Hubby dear was having that glazy look when he starts thinking of his days in Delhi and the good food he had there.

    Aloo Tamatar was one common dish that gets made frequently, yet he used to enjoy it every time. So he said pliss pliss, don't modify it to a southy! Since a vegetable fry is a must, I thought I will choose Carrots, its been really long time since I made it. Amma used to make it so very often. I wonder how I miss out a few dishes that I grew up on!

    Today's Lunch Box had

    Aloo Tamatar Subji ~ Curried Potato in Tomato Curry
    Chapati
    Curried Carrot Stir Fry
    Curd Rice


    Aloo Tamatar Subji ~ Curried Potato in Tomato Curry

    Potatoes - 2 medium
    Onion - 1 big
    Tomatoes - 2 medium
    Garlic, finely minced - 4 pods
    Ginger, finely minced - 1 "
    Green chili - 2 slit lengthwise
    Red Chilli powder - 1 tsp
    Coriander powder - 1 tsp
    Cumin Powder - 1/2 tsp
    Turmeric powder - 1/4 tsp
    Salt to taste
    Coriander leaves for garnish
    Oil - 2 tsp

    For Seasoning

    Mustard seeds - 1/4 tsp
    Dry red chillis - 3
    Curry leaves - 10

    Method to prepare

    Cube the potatoes and boil till well cooked. Once they are cooled, peel and roughly mash to get small chunks. Keep it aside

    Heat oil in a pan, add the mustard seeds. When they start crackling, add the red chilies and curry leaves. Fry for a few seconds. Then add finely chopped onions, ginger, and garlic and sauté till the onions turn light brown.

    Add the green chillis and all the powders. Mix well and cover for a few mins.

    Once the powders are blended with the onions, add the tomatoes and fry till the oil separates and it gets mushy. This gets done fast if salt is added and cooked covered.

    Finally, add the cooked potatoes, mix well, and cook it covered on low flame for 5 mins.

    Then remove the lid and cook further for another 5 mins, constantly stirring. Adjust salt and spice and add enough water to cover the potatoes. Bring it to a boil and let it simmer on low flame till you get a thick consistency.

    Garnish with chopped coriander leaves. Serve with chapatis/Sautéed rice.

    Carrot Stir Fry with Groundnut powder

    This is yet another famous dish from my childhood. Amma used to prepare this frequently for Sambar and rice. I almost stopped making this as hubby dear says fresh carrots are more preferable!

    Ingredients Needed:

    Carrots - 250 gms
    Red Chilli powder - 1 tsp
    Coriander powder -1 tsp
    Turmeric powder a pinch
    Salt to taste
    Oil - 1 tsp
    Groundnut powder - 2 tsp

    Seasoning

    Mustard Seeds, Urad Dal - 1/4 tsp
    Curry leaves - 10
    Dry Red chili - 1

    Method to prepare:

    Wash and scrub the carrots. Cube them into 1 inch pieces. Parboil them in little water in a covered vessel.

    Heat a pan with oil. Add mustard seeds, Urad dal, and curry leaves. Then add the red chilies. Fry till the mustard sputters.

    Then add the parboiled carrot without water. Mix all the powders. Sauté them well. Add salt and simmer for 5 mins. This takes about 5 mins for the powders to get cooked. So remove the cover and finally add the groundnut powder.

    Garnish with chopped coriander leaves. This does not taste sweet and gets so well along with Sambar and Rice.

    Hope you enjoyed my simple lunch box of Chapatis with Aloo Tamatar and Carry Fry. Curd Rice follows for sure!

    Have a nice weekend!

    Print Pin
    5 from 1 vote

    Lunch Box Series : LBS#38

    Cuisine Andhra Pradesh, North Indian
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    « Beetroot Kurma
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    Reader Interactions

    Comments

    1. notyet100 says

      August 02, 2008 at 4:32 pm

      lunch box looks yum..carrot fry was new for me,..thnks for sharin.

      Reply
    2. SriLekha says

      August 02, 2008 at 6:22 pm

      good combination of dishes for lunch box

      Reply
    3. KALVA says

      August 02, 2008 at 6:59 pm

      carrot fry with peanuts is interesing

      Reply
    4. sra says

      August 02, 2008 at 5:22 pm

      Groundnut powder in carrot fry? How unusual! Must try this sometime!

      Reply
    5. meeso says

      August 03, 2008 at 2:02 am

      Everything looks good, I would take that for lunch anytime!

      Reply
    6. Usha says

      August 03, 2008 at 2:24 am

      Hi both of these look yummy,I particularly liked the twist of adding peanut powder to carrot fry,that was really good 🙂

      Reply
    7. homecooked says

      August 03, 2008 at 7:51 am

      Wow...this is yum! I love your carrot fry.Will try this out!

      Reply
    8. Shreya says

      August 03, 2008 at 10:49 am

      Really yummy! I have never used peanut powder in any dish, will definitely try it..

      Reply
    9. A_and_N says

      August 03, 2008 at 3:06 pm

      Oh I have used groundnut powder too, for Alu bhindi 😉 thanks to my hostel days in Hyderabad.

      I guess this is the Andhra way of doing stuff.

      Reply
    10. Rajitha says

      August 03, 2008 at 8:02 pm

      groundnut powder in carrot sabji...should try that out

      Reply
    11. SAI says

      August 03, 2008 at 9:44 pm

      HAPPY FRIENDSHIP DAY TO EVERYONE

      Reply
    12. Srivalli says

      August 04, 2008 at 10:03 am

      Thank you guys, ground nut powder in everything is at least rayalaseema way of cooking..!..try it and you will get hooked

      Reply
    13. ANJALI J. says

      August 04, 2008 at 7:15 pm

      lunch box is all set to be served.. huh..lovely dishes sri.. happy friendship day (belated) 😀

      Reply
    14. Alpa says

      August 06, 2008 at 4:20 pm

      srivalli, you put my lunch to shame as usual. I've never had the carrot fry, sounds so healthy.

      Reply
    15. Srivalli says

      August 07, 2008 at 7:12 am

      Anjali Its good to see you back!...yeah its all set to be served...thank you for the wishes and Wish you a very happy friendship day too!

      Alpa How strange, I was thinking how nice it would to be carry a lunch like yours. Do try out carrot fry when you get a chance!

      Reply
    16. Coffee and Vanilla says

      August 10, 2008 at 10:51 pm

      Beautiful, thank you for your entry and apologize for late reply... have a wonderful day, Margot

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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