Although Winter might be winding down, you still might find yourself in colder weather looking for a warm, healthy meal to keep you cozy until the weather breaks. And though wintertime foods are mostly considered hearty and hefty, that doesn’t mean they can’t also be healthy. So as you pack your school lunches, work-day snacks or even as you head out for a cold winter vacation, Takenaka Bento is here to help you prepare with some fun, filling and warm recipes to carry you through to Spring.
Pressure Cooker Ingredients: Add and give few whistles
1 cup Chickpea
2 tea bags
1 inch cinnamon
1 bay leaf
3 pods cardamom
¼ tsp baking soda
½ tsp salt
3 cup water
- In a large kadai heat 3 tsp oil and saute 1 bay leaf.
- Add 1 onion followed by 1 tsp ginger garlic paste and 1 chilli.
- Saute well until the onions turn golden brown.
- Add chana spice powder.
- Add 2 tomato and saute well.
- Cook until the tomatoes turn mushy and oil is separated.
- Add cooked chana and ½ tsp salt.
- Cover and simmer for 15 minutes.
- Add 2 tbsp coriander and mix well.
1 tbsp oil
1/2 tsp cumin
1/2 tsp mustard seeds
1/3 cup finely chopped onion
1/2 cup finely chopped tomatoes
1/4 tsp red chili powder
1/2 tsp pav bhaji masala
1/4 cup water
- Heat 1 tbsp oil in a pan. Add 1/2 tsp cumin and mustard seeds, let them crackle.
- Then add 1/3 cup finely chopped onion and saute till the onions turn a light brown.
- Now add 1/2 cup finely chopped tomatoes and bell peppers. Sauté till they soften.
- Then add a pinch of turmeric powder, 1/4 tsp red chili powder and 1/2 tsp pav bhaji masala. Also add salt as per taste. Mix the spices.
- Add 1/4 cup water. Mix well.
- Then add the chopped idlis. Mix them gently.
- Switch off the flame and lastly add chopped coriander leaves and green onions. Mix well.
Millet & brown rice ramen
sautéed garlic mushrooms
roasted brussels sprouts
green onions + sesame seeds to garnish
For the Tahini Almond Sauce:
1 tbsp tahini
1 tbsp smooth almond butter
2 tbsp soy sauce
1/2 tbsp toasted sesame oil
1/2 tbsp maple syrup
juice of 1/4 lemon
1 tsp garlic powder
1/2 tsp mushroom umami seasoning
1/4-1/2 tsp chili flakes (to taste)
1/3 cup water
- Pre-heat oven to 425°
- Toss halved brussels sprouts in extra virgin olive oil, garlic powder, salt and pepper.
- Roast at 425° for 20-25 mins, or until brussels sprouts are deeply golden brown.
- In the meantime, heat a small pan with some olive oil over medium heat.
- Add in sliced mushrooms and toss with some soy sauce.
- Once mushrooms are starting to brown, add in some minced garlic and other seasonings of choice.
- Stir occasionally until cooked through. Set the mushrooms aside.
- Cook noodles of choice as directed on package.
- In the meantime, combine the sauce ingredients in a small pan over low to medium heat.
- Continue to stir until sauce is well heated and fully combined.
- Once the noodles are ready, strain and rinse with cold water.
- Add the noodles to the pan and toss with the sauce.
- Top with roasted brussels sprouts, sautéed mushrooms, green onions and sesame seeds to garnish.
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