Here are easy and fun tiffin recipes to get you through the back-to-school season! – APN News

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Here are easy and fun tiffin recipes to get you through the back-to-school season!

Published on June 14, 2022

It’s indeed difficult to find tiffin dishes that are healthy, quick, and easy to prepare.  Especially during the back-to-school time! Your kids are undoubtedly both excited and sad that summer is coming to an end. Meeting up with pals your children haven’t seen in a long time can make their first day of school joyful. But, you can make their day even better by bringing them a tasty tiffin! So here are a few handpicked recipes curated by Chef Ranveer Brar for Hershey India that will make your life easier! Celebrate the warmth of your childhood days, this time with your kids and, have some fun!

1)            HERSHEY’s Superhero Paratha

Ingredients:

  • 1/4 cup HERSHEY’s Strawberry Flavoured SYRUP
  • 1/3 cup HERSHEY’s Chocolate Flavoured SYRUP
  • ¼ cup finger millet flour (Ragi)
  • ¾ cup wheat flour
  • ¼ cup beetroot juice
  • Salt as per your taste
  • 2 tablespoons ghee
  • ½ cup cheese grated
  • Few mint leaves

               Equipment Needed:

  • Frying pan
  • Dough roller
  • Bowl

 Method:

For Chocolate Flavoured Paratha

  • Take ragi flour & wheat flour in a bowl, HERSHEY’S Chocolate Flavored Syrup, ghee and knead into firm dough. Add water if required.

For Strawberry Flavoured Paratha

  • Take wheat flour in a bowl, add HERSHEY’S Strawberry Flavoured Syrup, beetroot juice, ghee and knead into firm dough. Add water if required.

Roll out the parathas & cook with ghee. Decorate as desired. Garnish with cheese & serve.

 Time:

2)            HERSHEY’s Emoji Idli

               Ingredients:

  • 1/4 cup HERSHEY’s Strawberry Flavoured SYRUP
  • 1/3 cup HERSHEY’s Chocolate Flavoured SYRUP
  • 1 bowl ready Idli batter
  • 1 cup rice flour
  • 1 tablespoon oil
  • ½ cup beetroot juice

               Equipment Needed:

  • Idli steamer
  • Piping bag

              Method:

  • Wash and soak urad dal, fenugreek seeds and white/brown rice separately.
  • Drain the water from urad dal and grind together with fenugreek seeds in wet grinder adding ¼ cup water only. Keep aside.
  • Now grind the poha into a fine powder. Mix it with urad dal batter.
  • Drain the water from the white/brown rice and grind the rice in the wet grinder. Add ½ – ¾ cup water while grinding.
  • Mix all the batters together and add salt, mix again thoroughly. The dough should be thick in consistency.
  • Keep the batter in a large bowl and allow it to ferment in a warm place for 4-5 hrs.
  • Once the batter is fermented, give a nice mix.
  • Separate three equal parts of batter in separate bowls.
  • In the first part of the batter, add little beetroot juice and strawberry syrup and mix well. Add rice flour if needed to thicken the batter.
  • Divide the second part of the batter into two bowls. In one bowl, add little beetroot juice and strawberry syrup and mix well. In another bowl, add chocolate syrup and cocoa powder and mix well.
  • Make two cones from butter paper or take piping bags and fill separately the strawberry flavour batter in one and chocolate flavour batter in another and keep aside.
  • Keep the third part of the batter as it is.
  • Heat water in idli steamer. Grease the idli plates with oil, and put muslin cloth over mold.
  • Pour the strawberry batter in idli mold and in another mold pour the white batter and keep idlis for steaming.
  • Once the idlis are cooked at about 75% (about 10 minutes), then using the piping bag batter make emoji’s on the idlis. On the white idlis, use the strawberry batter and on the strawberry idlis use the chocolate batter.
  • Wipe the idli steamer lid and put the idlis back to cook fully for about 5-10 minutes.
  • Remove the idlis, when slightly cool, and serve.

              Time:

•              15 mins

3)            HERSHEY’s Chocolatey Sheera

Ingredients:

  • 1/3 cup HERSHEY’s Chocolate Flavoured SYRUP
  • 3 tablespoon ghee
  • 100 gm semolina
  • 200 ml water
  • ¼ cup sugar
  • Finely chopped almonds and pistachios for garnish

               Equipment Needed:

  • Non-stick saucepan
  • 1 spatula
  • 2 serving bowls

              Method:

  • Put a saucepan on medium heat, add the ghee and let it melt.
  • Once the ghee melts, add semolina and roast till the color changes to a light golden brown.
  • Add water slowly followed by HERSHEY’S Chocolate Flavored Syrup.
  • Keep stirring.
  • Cover the pan and let the mixture simmer for 2 minutes.
  • Garnish with sliced almonds and serve hot.

             Time:

4)            HERSHEY’s Nutty Broccoli Salad

  • Ingredients:
  • 2 tablespoons HERSHEY’s Strawberry flavoured SYRUP
  • 1 cup broccoli (florets)
  • ½ cup apple (chopped)
  • 1 tablespoon lemon juice
  • Pinch orange zest
  • 1 tablespoon sea salt
  • 1 tablespoon chilli flakes
  • ½ tablespoons black pepper
  • ½ cup almonds
  • 1 tablespoon fresh dill (sprig)
  • ½ cup iceberg lettuce
  • 5 tablespoon olive oil

               Equipment Needed:

  • 1 large mixing bowl

              Method:

  • In a bowl add HERSHEY’S Strawberry Flavoured Syrup, lemon juice, orange zest, salt, chili flakes black pepper, mix well, and olive oil. Keep this aside.
  • Blanch chopped broccoli for 15 seconds.
  • Soak it in ice water.
  • Next, chop some apples.
  • Tear the lettuce leaves carefully.
  • Chop some almonds.
  • Now in another bowl add broccoli, apples, salt, almond, cranberries, dill, and iceberg. Mix and keep aside.
  • When serving to add the dressing to the broccoli mixture and toss the salad together.
  • The dish is now ready to be served.

              Time:

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