Spinach Pasta- tiffin box recipe

Pastas are always kids’ favorites. What if we add variety of veggies and greens to the pasta and make it healthier and colorful? Isn’t it a Wow idea! Here is Spinach pasta recipe Aps Kitchen way. There are 4 important steps to this recipe – 1)Steam and puree the spinach. 2)Boil the pasta. 3)Make the bechamel/white sauce. 4)Sautee the veggies if adding in another pan.
Ingredients measuring cup used ,1 cup = 250ml 1.5 cup Boiled whole wheat or multi grain Farfalle Pasta (1 Cup Raw Farfalle Pasta) 1 cup Spinach Puree (made from 3-4 cups of raw spinach (i dint blanch spinach in this recipe) 2 Garlic cloves, minced 2 tbsp All-purpose flour/wheat flour 1.5 cups milk 1 tablespoon grated Parmesan Cheese 1 tablespoon Olive oil or butter 2 tsp of mixed herbs 1/4 teaspoon Black pepper powder salt to taste Instructions Bechamel Sauce: Heat Olive oil in a pan on medium flame. Add a tsp of minced garlic and sauté for 30 secs. To this add the flour (I use wheat and Maida mix) . roast the flour until you get a good aroma m…

Pumpkin Paratha

Paratha is the best thing to pack for the kids tiffin. a new variant for Paratha. 
Pumpkin Paratha recipe
Ingredients :
Pumpkin Puree – 1cup Wheat flour – 1 ½ cups Red chilli powder – ½ tsp Cumin/Jeera powder – 1/4th tsp Carom seeds/ajwain – 1/4th tsp Garam masala powder- 1/4th tsp Salt to taste Water to knead Ghee or oil for frying


To make pumpkin puree- peel and chop the pumpkin into cubes, cook them with little water until cooked. You can even pressure cook them. Allow it to cool and puree them in a blender.

To make Paratha
In a bowl add all the ingredients mentioned above apart from water. Mix well and add water if required. Knead into a soft pliable dough. Rest the dough for 10 minutes. Make small balls of the dough and roll them into round parathas by dusting some dry flour to it. (just like chapathis). Heat a griddle/tawa and cook the rolled paratha on both the sides until brown spots appear on both the sides. Apply ghee/oil on both sides and take it off the griddle. Serve with pickle/achar …

Tiffinbox essentials

I always get messages about how I pack my tiffin where do I buy them what do I use for compartments and many more.This post is dedicated to all those questions.
Let's avoid plastic as much as possible, it might not be possible to remove everything in a go but lets take a step forward to avoid plastic. First are these main tiffins which I got from I got the basic size first later they introduced combo tiffins where steel chutney or sauce box was also available. You can check it there. The best part of this lock and lock clippers are they are detachable and can be fixed again. These tiffinboxes are easy to open and is airtight. Now that I stay in UAE I have noticed these tiffin boxes are available on just type veigo steel lunchboxes and you will find them. The other boxes with pink and green lids are from Al Maya supermarket a supermarket here in UAE.

The round one with red clippers are from Safeermarket. No…

Theek Layi / Spicy Puffed Paddy

Theek Layi is a Konkani dish served in temples around Mangalore during some auspicious days. A very light and easy snack can be made easily.
Ingredients: Puffed paddy 3 cups Freshly grated Coconut 1 cup heaped Green chillies 4 no’s Ginger 2 inch piece Coconut oil – 1 tbsp Salt to taste.
Spread layi/puffed paddy on a plate and take out paddy skin if any and keep for later use. In a mortar and pestle add green chillies and crush then finely. Now in a large bowl add freshly grated coconut, ground chilli and ginger, raw coconut oil and salt and mix it with your hands well. To this add the layi/ puffed paddy and press it with your hands to make sure that the layi incorporates all the flavours. Serve and enjoy.

Isn’t it very simpl? Do try and let me know how you liked it. Notes: Removing the rough paddy skin if any is very important as it doesn’t give a pleasing taste and can get stuck in your throat. If you don’t have mortar and pestle then you can just pulse it in mixie/mixer grinder.

Happy Cooking, …

Chatpata Potatoes / Tangy potatoes

Chatpata Potatoes This recipe was specially made for the kids at home. It instantly turned to be a hit.

Here is the recipe for Chatpata potato.
Ingredients : 500 grams Baby Potatoes (boiled and peeled) 1 tsp Roasted  Cumin seeds powder/Jeera powder 1 tsp Red Chili powder 1 tbsp Coriander powder 1/2 tsp Turmeric powder 1 tsp Raw mango powder (amchur) 2 tsp chat masala 1/2 tsp Garam masala 1 tbsp oil +oil to brush Salt to taste to taste

Cook the potatoes till done. Make sure they do not overcook. Peel these potatoes and keep aside. In a large bowl add 1 tbsp oil to this add roasted jeera powder, coriander powder, red chilli powder, turmeric powder, raw mango powder, chat masala salt and mix well. To this mixture add the peeled baby potatoes, using your hands mix the masala well to the potatoes and allow it to marinate atleast for an hour. * see notes Now take a flat pan , drizzle oil and roast the masala coated potatoes evenly. Serve it with a lemon wedge and Mint and yogurt chutney or mint chutney…

Karibevu Chitranna/Curry leaves rice -Tiffinbox series

This is a typical south Indian recipe which I have made after seeing various blogs and videos. This rice can be made for breakfast,lunch or dinner too A perfect lunchbox/tiffinbox recipe. Karibevu Chitranna

Ingredients: For the curry leaf masala powder: 2 tsp oil 1 tbsp urad dal 1 tbsp chana dal
½ tsp coriander seeds ½ tsp jeera / cumin 3 dried red chilli 1 tbsp dry coconut, sliced Tamarind -size of 2 peanuts or a small ball ½ cup curry leaves For the rice mixture: 3 tsp oil 1 tsp mustard pinch hing / asafoetida few curry leaves 2 tbsp peanuts 2 cup cooked rice 1 tsp salt 2 tbsp Coriander leaves finely chopped

Green Moong Appe/Green Moong Appo/paniyaram -Tiffinbox series

A healthy and filling breakfast as well ad tiffinbox recipe.
Green Moong Appe Ingredients : 1/2 cup green moong soaked over night 2 tbsp rice flour 2 green chillies 1/2 tbs eno 1 tbs Ginger 2 tbsp chopped coriander leaves To taste Salt For tadka: 1 tbsp oil 10-15 curry leaves ½ tbsp mustard seeds 1 tbsp urad dal

Method:    Wash and soak green moong overnight. Rinse well add rice flour to this in a mixer and grind with ginger and green chilli. Heat a tsp oil add urad dal,mustard seeds when it splutters add curry leaves (tear the curry leaves into small pieces) Add tadka to ground dal. Add chopped coriander leaves and salt as needed  Heat appe pan and put few drops of oil in each cavity. Add eno to the batter and mix well with a ladle and pour a small amount into the appe pan. When cover with a lid and cook on low flame for 2 mins. Turn all the appe upside down and cook for further 2 minutes till the outer layer starts to brown and appe cooks from inside. Keep the flame on low to medium so that the appe doe…