I am finicky when it comes to food. Food while traveling was my nightmares. While studying in Delhi, i had to undertake long train journeys from my home- Bangalore to Delhi...the good old Karnataka Express. Though the pantry on board served a decent fare i was not the one to be satiated. I experimented with a lot of recipes that could last for the whole of 42 hours (even in the peak of sultry North-Indian summers). Here are a few of my regular 'train foods'. These foods not only tickled my taste buds but also lasted well. (In fact the achari baigan lasts for more than 3 days if careful) I generally roll individual portions in aluminum foil for each planned meal. This minimizes the chance of contamination and food spoilage.
Methi Roti and Aloo Subzee
For the Methi Roti:
Whole Wheat Flour 4 cups
Fresh Fenugreek Leaves ½ a cup
Kosher Salt
Oil 3 tablespoons
Curds 1 tablespoon
Method:
Combine the flour with all other ingredients and water to knead into a tight dough. Pinch small balls from the dough and roll out rotis. Cook on a Tawa applying oil liberally on both sides. Set aside and cool.
Aloo Subzi
Potatoes 1/2 lb
Chilly powder 1 tablespoon
Dhania 1 tablespoon
Turmeric ½ teaspoon
Amchoor ½ tablespoon
Garam Masala ½ tablespoon
Salt
Oil ¾ cup
Jeera
Method
Wash and cut potatoes into cubes. Heat oil in a non-stick pot, add jeera followed by the potatoes. Sprinkle salt, lower the heat and cover. When the potatoes are half done sprinkle all the dry spices and toss well to coat. Cook till potatoes are tender and the moisture is evaporated.
Achari Baigan
Eggplant (Indian variety) ½ lb
Chilly powder 1 tablespoon
Dhania 1 Tablespoon
Amchoor ½ teaspoon
Garam Masla ½ tablespoon
Jeera
Hing
Oil for deep frying
MethodCube Eggplant and deep fry till stiff but not brown. (Brown tends to be bitter). Drain it on a paper towel to remove excess moisture. Heat about a table spoon oil in a kadai. Add Jeera and Hing add the fried eggplant pieces and all the spices, toss well to coat. Stir fry for a few minutes till thoroughly warmed. Set aside to cool before packing
For the Methi Roti:
Whole Wheat Flour 4 cups
Fresh Fenugreek Leaves ½ a cup
Kosher Salt
Oil 3 tablespoons
Curds 1 tablespoon
Method:
Combine the flour with all other ingredients and water to knead into a tight dough. Pinch small balls from the dough and roll out rotis. Cook on a Tawa applying oil liberally on both sides. Set aside and cool.
Aloo Subzi
Potatoes 1/2 lb
Chilly powder 1 tablespoon
Dhania 1 tablespoon
Turmeric ½ teaspoon
Amchoor ½ tablespoon
Garam Masala ½ tablespoon
Salt
Oil ¾ cup
Jeera
Method
Wash and cut potatoes into cubes. Heat oil in a non-stick pot, add jeera followed by the potatoes. Sprinkle salt, lower the heat and cover. When the potatoes are half done sprinkle all the dry spices and toss well to coat. Cook till potatoes are tender and the moisture is evaporated.
Achari Baigan
Eggplant (Indian variety) ½ lb
Chilly powder 1 tablespoon
Dhania 1 Tablespoon
Amchoor ½ teaspoon
Garam Masla ½ tablespoon
Jeera
Hing
Oil for deep frying
MethodCube Eggplant and deep fry till stiff but not brown. (Brown tends to be bitter). Drain it on a paper towel to remove excess moisture. Heat about a table spoon oil in a kadai. Add Jeera and Hing add the fried eggplant pieces and all the spices, toss well to coat. Stir fry for a few minutes till thoroughly warmed. Set aside to cool before packing
2 comments:
Thanks for the lovely entries...even i have travelled quite a lot on long distance trains and know how difficult it is to get good food on route..thanks for sharing these recipes
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