Tasty tidbits on-the-way- recipes of snacks can be carried during traveling

Carrying packed tiffin from home has become a habit with travelers. Make these tiffins exciting and lip smacking to enjoy while you travel. The article gives you the ingredients required and the method of preparing the various recipes easily at your home. keep reading!

Recipe of Bread rolls

Ingredients need to make bread rolls:
- 6 big slices bread
- oil for deep frying

Ingredients need for filling bread rolls:
- 200 gm grate paneer
- 200 gm boiled, peeled and mashed potatoes
- 1 cup shelled peas
- 1/2 tsp roasted cumin powder
- 2 tsp lemon juice
- 1/2 tsp red chilli powder
- 2 tbsp oil
- salt to taste

Method to prepare bread rolls:
To prepare the filling:
•Heat the oil and add all the ingredients and stir-fry for 2-3 minutes.
•Put off the heat and keep aside.

To prepare the bread rolls: Work with one slice at a time:
•Dip one bread slice into a bowl of water and quickly squeeze out the water between your palms.
•Place a portion of the filling in the centre and roll over.
•Use both your palms to give the bread a round shape with the filling inside it. Prepare all the rolls in this way.
•Heat the oil and deep-fry 2 at a time, turning over so that all the sides are crispy.

Pack in a tiffin accompanied by wafers to enjoy during the journey.

Recipe for Semolina dumplings with spices (Idlis)

Ingredients need to make Semolina dumplings with spices:
- 1 cup semolina (sooji)
- 1/2 tsp haldi powder
- 1 tsp lemon leaves chopped
- 1 tsp mustard seeds
- 1/2 tsp red chilli powder
- 1 tbsp sesame seed oil
- 11/2 cup curd

Method to prepare Semolina dumplings with spices
•Dry-roast the semolina (sooji) till it begins to change color.
•Roast on low heat and put off the heat when the color has changed to golden brown.
•Put off the heat and mix in the spices and the very finely chopped lemon leaves. Mix well with a spoon.
•Now gently mix in the curd and if required 2-3 tbsp of lukewarm water.
•Blend well till the mixture is neither wet nor too dry.
•Grease idli moulds and place a portion of the batter in these moulds and steam till the idlis are risen and cooked and set.

Place in boxes together with fried potato 'smiles' for a travel journey.

Recipe to make Carrot parathas with alu sabji

Ingredients to make Carrot parathas with alu sabji :
For parathas:
- 1 cup wheat flour
- 1/2 tsp ajwain
- 1 tbsp ghee
- ghee for frying the parathas
- salt – 2 pinches
- 2 cups grated carrots
- pepper powder to taste
- 1/2 tsp ajwain
- 1 tbsp oil
- 1/2 tsp jeera powder
- salt to taste

For alu sabji:
- 3-4 boiled potatoes
- 1/2 tsp jeera whole
- 1/2 tsp haldi powder
- 1/2 tsp curry powder
- 2 tbsp oil
- salt to taste
- chopped coriander (for garnishing)

Method to prepare Carrot parathas
• Heat the oil and add the carrots.
• Mix in the spices and stir-fry for 2-3 minutes.
• Remove from fire and keep aside.
• Knead the dough with the spices and mix the oil/ghee.
• Add little water to knead into dough.
• Divide the dough into six portions.
• Roll out each portion into a chapatti.
• Place a portion of the filling on one chapatti and cover with another chapatti.
• Prepare the parathas in this way.
• Fry the parathas on a tava on low heat adding ghee from time to time.
• Carry these with the alu ki sabji.

Method to prepare Alu ki sabji
•Cut the boiled potatoes into cubes.
•Heat the oil and add the whole jeera.
•Mix in the potatoes adding salt to taste and the haldi powder.
•Also mix the curry powder and toss gently.
•Garnish with coriander leaves.

Recipe for Spaghetti with vegetarian balls

Ingredients to make Spaghetti with vegetarian balls
- 150 gm spaghetti
- 2 tbsp olive oil
- 1/2 tsp rosemary
- oil for deep frying

For the vegetable balls:
- 1 cup grated paneer
- 1 cup spinach puree (boil the spinach and grind it to make a smooth paste)
- 11/2 cups bread crumbs
- 1/2 tsp or more red chilli powder
- 1 tsp lemon juice
- 1 tsp roasted jeera powder
- salt to taste

Method to prepare Spaghetti with vegetarian balls
• Boil the spaghetti with salt.
• Drain out all the excess water.
• Mix all the ingredients for the vegetable balls.
• Shape into small balls and deep-fry a few at a time till crispy and golden brown.
• Serve vegetable balls without any gravy with the spaghetti.
• Gravy might turn a little soggy and may spoil while traveling, so better to keep the vegetable balls dry.

Recipe for Macaroni with spinach and carrots

Ingredients to make Macaroni with spinach and carrots
- 1 cup macaroni — any size or shape
- 2 tbsp oil
- 1 cup finely chopped spinach (long strips)
- 1 cup carrots cut into small pieces
- 2 tsp mixed herbs salt to taste

Method to prepare Macaroni with spinach and carrots:
• Boil the macaroni with salt till just tender.
• Drain out the water and sprinkle 1 tbsp oil and stir gently.
• Heat the remaining oil and add the carrots and stir-fry for minute.
• Mix in the spinach and put the heat.
• Now, mix in the macaroni and the spices and mix gently.

Recipe for Minced meat rice with veggies

Ingredients to make Minced meat rice with veggies
- 1 cup long-grained rice
- 200 gm minced meat
- 2 tbsp oil
- 1 piece cinnamon stick
- 2 cloves
- 2 cardamoms
- 6-8 parval
- 1 tsp turmeric
- 1 tbsp coriander powder
- 1 tsp jeera powder
- salt to taste

Method to prepare Minced meat rice with veggies:
•Scrape the parvals gently and cut into halves.
•Wash the rice in water, drain out all the water and keep aside.
•Heat the oil and fry the minced meat adding salt to taste.
•Stir-fry for 3-4 minutes or until the water in the minced meat has dried up.
•Lower the heat and mix in the parvals.
•Cook for a further 2-3 minutes. Also mix in the washed rice and the spices at this stage.
•Stir gently and cook for 3-4 minutes more, stirring from time to time.
•Add 2 1/2 cups of water and mix gently.
•Cover with a lid and cook till all the water is evaporated and the rice grains are cooked. Carry some aachar (pickle) to go with the rice.

Recipe for Chicken fingers

Ingredients to make Chicken fingers :
- 12-14 pieces chicken cut into fingers about quarter inch in thickness and - 2-3 inches in length.
- 1 1/2 cup bread crumbs
- 2 beaten eggs
- oil for frying

For the marination:
- pepper
- 1 tsp oregano powder
- salt to taste

Method to prepare Chicken fingers :
•S prinkle the salt, pepper and oregano powder on the chicken strips and keep aside for 10 minutes.
• Dip each of these in the beaten egg and roll in the bread crumbs.
• Heat the oil for deep frying and fry 2-3 pieces at a time in hot oil till crispy and golden brown.
• You may need to strain the oil after frying a few fingers because of the bread crumbs. Serve with potato wedges, nuggets or French fries.


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