Musical beginnings and a tiffin from leftovers

Wednesday, February 07, 2007

Posted by Unknown

February has so far been a music filled month. We had the One Tree Music Festival in Mumbai (Bombay) on 2nd-4th Feb with an incredible line up of rock and blues. Day 1 was Alan Parson's Live Project, Day 2 - Walter Trout and the radicals, Day 3 - The one and only Buddy Guy. Are you guys swooning at our good luck? True blue music lovers can read reviews of Day 1 and 2 here.

Continuing with the musical month, we attended this absolutely ethereal concert yesterday at NCPA . Ustad Zakir Hussain on the tabla and Ustad Sultan Khan on the sarangi, along with his budding genius of a son. The concert was from 7-9.30pm, by the end of which I was transported to another planet. Anyone who has heard both these musicians live will swear by it. I had kept dinner ready by afternoon, preparing for the fact that we'd be home late. But as luck would have it, a group of us went straight from the concert to Mondegar's Cafe in Colaba which is a 5 minute ride. Being the lady in the sari etc, I stuck to wine while my buddies guzzled the beer.

Tiffin this morning was no hassle at all, with all the leftovers from yesterday.

List of left-overs

Atta for the rotis (Indian bread)
A vegetable spread
A spring onion dry curry with chickpea flour (Inspired by Nupur's Cabbage Zunka)

I got them out of the refrigerator when I woke up this morning. All I had to do was assemble them into a delicious quesadilla kinda tiffin.

The whole wheat flour dough (atta) was rolled out into Shaheen style Kerala porotta without the oil brushings though, about 4" in diameter and 1/4" thick. The vegetable spread was then generously patted on one side of the parathas which were then layered with the 'zunka'. I folded them in half and voila - tiffin ready.

Was this balanced, you may ask! Carbs from the bread, veggie dose from the spread, greens from the spring onions zunka and protein from the chick pea flour in the zunka made it perfectly balanced. Another small box for a spiced up yogurt dip and it doesn't get yummier than that!

You can do the same thing for your kids. The veggie spread is a great substitute to mayo or readymade sandwich spreads once in a while. It also lets you sneak in some veggies in a way they really cannot find out. You may ofcourse reduce the chillies to make it more kid friendly. You could also roll them into frankies instead of folded semicircles to secure the stuffing in a better way. Pita pockets are very kid friendly as in the stuffing cannot drop out from below as kiddies are busy trying to chew a bit off the top.


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This Post was written by Nandita from Saffron Trail


Now thats a good idea and presentation to the regular roti-sabzi routine,Nandita! Really healthy too.:)

J said...
February 8, 2007 at 5:49:00 AM GMT+1  

Hey thanks Jyothsana! And the spread makes sure the stuffing sticks inside- good for kids :) and hubbies too

Unknown said...
February 8, 2007 at 6:30:00 AM GMT+1  

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