In the Smart Tiffin series, we bring to you clever tiffin ideas, be it doing the preparations, cooking and even packaging. We give you dishes that are simple, can be made in less time and with quickly readily available components. The very first in the series, we have Beetroot Parantha, Energy Balls and Paneer Bhurji.

BEETROOT PARANTHA

Ingredients

1 1/2 cups whole wheat flour (gehun ka atta) + for cleaning
1/2 tsp carom seeds (ajwain).
Salt to taste.
1 tsp ginger-green chilli paste.
1 cup boiled beetroot puree.
1 tablespoon oil.
Ghee for using.

Method.

1. Take entire wheat flour in a big parat. Add carom seeds, salt, ginger-green chilli paste, and beetroot puree and mix well.
2. Add 1/2 cup water, and knead till a soft dough is formed. Include oil and continue to knead for 1-2 minutes. Cover with a wet muslin cloth and reserve for 10-15 minutes.
3. Dust the worktop with some flour, take a small portion of the dough and shape it into a ball. Place it over the cleaned worktop, and dust some whole wheat flour over it and roll it into a disc.
4. Heat a non-stick tawa. Place the disc on it and cook for 1-2 minutes. Flip and cook the opposite for 1-2 minutes also. Apply some ghee and cook for a few seconds.
5. Organize the paranthe in the tiffin box and serve.

PANEER BHURJI.

Components.

300 grams mashed cottage cheese (paneer).
1 tbsp oil.
1 tsp cumin seeds.
2 green chillies, chopped.
1 tsp finely chopped ginger.
1 medium onion, finely chopped.
1/4 cup boiled green peas.
1/2 cup chopped combined coloured capsicums (green, red, and yellow).
1/4 cup boiled sweet corn kernels.
1/4 tsp turmeric powder.
Salt to taste.
1/4 tsp garam masala powder.
1/2 tsp dried fenugreek leaves (kasuri methi).
2-3 tbsps chopped fresh coriander leaves.

Method.

1. Heat oil in a non-stick pan. Include cumin seeds and let them alter colour.
2. Add green chillies, and ginger and mix well. Cook for a minute.
3. Add onion and mix well. Prepare till translucent.
4. Include boiled green peas, capsicums, boiled sweet corn kernels and mix well. Cook for 1-2 minutes.
5. Include turmeric powder, salt, garam masala powder, and squash the dried fenugreek leaves between your palm and include into the mixture. And mix well. Prepare for 1 minute.
6. Add paneer and mix till well integrated. Include coriander leaves and blend well. Cook for 1 minute.
7. Take the pan off the heat and permit to cool a little.
8. Pack it in tiffin box and serve.

ENERGY BALLS.

Active ingredients.

1/2 cup approximately chopped walnuts.
1/4 cup approximately sliced pistachios.
1/4 cup roughly sliced almonds.
1/4 cup chopped golden apricots.
1/4 cup sliced dried figs.
12-15 seedless dates.
1 tablespoon flax seeds.

Technique.

1. Put the walnuts, pistachios, and almonds in a mixer jar and coarsely grind. Include apricots, dried figs, dates, and flax seeds and grind to a coarse paste. Transfer the mixture into a bowl, take little portions and shape each portion into a ball.
2. Organize a few pieces in a tiffin box and function as required.

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