Tag Archives: packed lunch recipes

Masala paneer, roasted red pepper and spinach wraps

21 Mar

Recipe 5: Masala paneer, roasted red pepper and spinach wraps

I was in London the other day in the wrong shoes.

It was an experience I would have, a few years ago not imagined myself having.   As the wind gave me a totally dishevelled look, my mind felt the same for a while because I was in a meeting within a pub around the corner from the Bank of England, where I worked many years ago, except the meeting was not financial, pricing or lecturing related. My water tasted faintly of beer, the table looked outwards. People in shiny shoes hurried past me, lots of purple shoes. They were not purple/maroon when I was working around there. Workmen told me they did not know where number 21 was even though they were standing two doors away and I could not find any macaroons.

I left my meeting feeling hungry and the air had left me.  I combed through the local eateries for a vegetarian sandwich, a humble request. Dry falafel wraps, stinky red onion humus and thick slabs of cheese with chunky pickle. I get frustrated without food but I just did not fancy any of those ‘options’. I was turning into the angry hungry girl I was when I worked in the corporate offices where the restaurants offered burritos, salad, jacket potato and something else that I did not fancy in the restaurant at work.  This is why I make my own.

The folk from Savera paneer sent me some paneer recently and I made lots of wraps for,’lunch on the go’. I found the paneer moist, spongy and a great sponge for flavours.  Some packaged paneer can feel rubbery but this one was closer to the homemade stuff. I recommend eating these wraps when the paneer hot, so if you can keep the paneer hot and heat it up in the microwave when you are ready to eat, all the better. The spicy and succulent paneer contrasts well sweet red roasted peppers and crisp, raw spinach.  As far as vegetarian fast food goes, this is immensely tasty and makes for a quick and easy meal.

 

Ingredients to make 8 wraps/ to serve 4-6
Prep time: 30 minutes
Cooking time: 10 minutes

Two large red peppers
One medium red onion, finely diced
100g chopped, tinned tomatoes
2 tbsp. cooking oil
½ tsp. ground turmeric
1 tsp. cumin seeds
4-5 curry leaves
Salt to taste
1-2 green chillies, finely chopped
1 tsp. coriander powder
¾ tsp. garam masala
¾ tsp. paprika
1 tbsp. lemon juice
275g grated paneer
100g baby spinach leaves, washed and dried
8 plain flour tortilla
Cooks tip; remove any excess liquid from the paneer before marinating it by wrapping it in kitchen paper and letting it rest for 15-20 minutes.
Method
1. Roast the peppers by placing them in the oven at 180 degrees until they start to blister and brown. It should take 30-40 minutes depending on your oven. When the peppers have cooled to handling temperature, put them into a food bag and let the skin slip off. Cut each pepper into 8, thick slices.
2. To make the paneer filling heat the cooking oil in a non-stick pan and then add the cumin seeds, turmeric, curry leaves and chillies and allow the cumin seeds to sizzle before introducing the onion.
3. Add salt to the onion and sauté until the onion has softened before stirring in the paneer, paprika, garam masala, and coriander powder and lemon juice.
4. Now add the chopped, tinned tomatoes and cook the paneer for 7-8 minutes before turning off the heat.
5. Heat the tortilla wraps per the packet instructions and then places a generous handful of spinach leaves in the centre. Next add a couple of thick slices of roasted red pepper and two dessert spoons of paneer. Fold the tortilla into a wrap.

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Fragrant Indian spiced mung dhal, potato, feta, toasted coconut and beetroot salad wraps-leftover Lunches

28 Jan

wrap 1

It is one of those months where I need to grow ten extra arms, have superior and life enhancing technology, must have more restorative sleep, want to eat more energy-giving nutritious food, definitely spend less money, get hold of a magic wand, time machine…you get the picture.  Maybe not just this month but generally, we know that planning smartly helps in all aspects of life, not least food.

Vouchercodes.co.uk got in touch with me about a theme they are running which really resonates with what I am trying to do; making full, scrumptious and fabulous dinners that can then be incorporated for lunches for the next day…you know, the sort of food we enjoy and look forward to at lunch and not just a dull, lack lustre, floppy sandwich.

So here’s some colourful, deep and nutritious ingredients combine to deliver the sort of ‘salad’ that is modest with its simple ingredients but utterly enchanting to eat because all of these ingredients and spices so work in delightful harmony.

The bonus? Once you have a bag of mung dhal and desiccated coconut, you could make this salad again and you’ll just have to top-up on the fresh ingredients, which are pretty inexpensive.  Mung dhal cooks very quickly, so this is an added benefit!

Fragrant Indian spiced mung dhal, potato, feta, toasted coconut and beetroot salad wraps-leftover Lunches

Ingredients to serve 4-6

2 medium potatoes, peeled diced

200g cooked beetroot, diced

100g mung dhal

4-5 curry leaves

200g feta cheese, cubed

2½ tbsp. vegetable oil

2 long green chillies, halved and then slit open

1/3 tsp. turmeric

Salt to taste

2 tbsp. lemon juice

1 tsp. cumin seeds

¼ tsp. brown mustard seeds

30g coriander, finely chopped

1 cup desiccated coconut

8-10 plain flour tortillas

Method

  1. Wash the mung dhal and boil it in roughly 600ml water, for approximately 15 minutes. Remove any froth as it appears but do wash the dhal in cold water once it is cooked. It should be cooked but have a bite.
  2. In a separate pan boil the cubes of potato for roughly ten minutes, or until they are cooked. Drain the potatoes and let them cool to room temperature.
  3. When the potato and mung dhal are cooked and cooled turn them into a large and shallow bowl
  4. Make a tempering by heating the vegetable oil and adding the mustard seeds, cumin seeds and allow the seeds to sizzle and pop. Add the curry leaves, chillies, and turmeric then infuse them into the oil. Turn the heat off and allow the tempering to cool to room temperature before adding it to the potatoes and mung dhal.
  5. Toss the mixture with the finely chopped coriander, lemon juice and salt and make sure there is even coverage. Stir in the feta and beetroot.Ingredients to serve 4-6 2 medium potatoes, peeled diced 200g cooked beetroot, diced 100g mung dhal 4-5 curry leaves 200g feta cheese, cubed 2½ tbsp. vegetable oil 2 long green chillies, halved and then slit open 1/3 tsp. turmeric Salt to taste 2 tbsp. lemon juice 1 tsp. cumin seeds ¼ tsp. brown mustard seeds 30g coriander, finely chopped 1 cup desiccated coconut 8-10 plain flour tortillas  Method  1.	Wash the mung dhal and boil it in roughly 600ml water, for approximately 15 minutes. Remove any froth as it appears but do wash the dhal in cold water once it is cooked. It should be cooked but have a bite.  2.	In a separate pan boil the cubes of potato for roughly ten minutes, or until they are cooked. Drain the potatoes and let them cool to room temperature.  3.	When the potato and mung dhal are cooked and cooled turn them into a large and shallow bowl 4.	Make a tempering by heating the vegetable oil and adding the mustard seeds, cumin seeds and allow the seeds to sizzle and pop. Add the curry leaves, chillies, and turmeric then infuse them into the oil. Turn the heat off and allow the tempering to cool to room temperature before adding it to the potatoes and mung dhal.  5.	Toss the mixture with the finely chopped coriander, lemon juice and salt and make sure there is even coverage. Stir in the feta and beetroot.
  6. Toast the desiccated coconut lightly and quickly on a non-stick frying pan and introduce it to the salad too.coconut 1
  7. Prepare the plain flour tortilla per packet instructions and then fill them generously.
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