• Published on 14-Jun-2024
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Packing a lunch box that combines the vibrant flavors of Indian cuisine with the nutritional needs of your child can be both fun and rewarding. Here are some creative and wholesome Indian lunch box recipes that will keep your kids excited about their midday meal.



1. VEGETABLE PULAO  


INGREDIENTS:


  • 1 cup basmati rice 
  • 1 cup mixed vegetables (carrots, peas, beans, corn) 
  • 1 onion, finely chopped
  • 2 tomatoes, chopped 
  • 2 cloves garlic, minced 
  • 1 tsp ginger, grated 
  • 1 tsp cumin seeds 
  • 1 bay leaf 
  • 1 tsp garam masala 
  • Salt to taste 
  • 2 tbsp oil or ghee 
  • Fresh coriander leaves for garnish

INSTRUCTIONS: 

  • Wash the basmati rice thoroughly and soak for 15-20 minutes. 
  • Heat oil or ghee in a pan, add cumin seeds and bay leaf. 
  • Once they splutter, add onions, garlic, and ginger. Sauté until golden brown. 
  • Add chopped tomatoes and cook until soft. 
  • Add mixed vegetables and sauté for a few minutes. 
  • Add soaked rice, garam masala, and salt. Mix well.
  • Add 2 cups of water, bring to a boil, then reduce heat, cover, and simmer until the rice is cooked and water is absorbed. 
  • Garnish with fresh coriander leaves before packing. 

TIP: 
Pair it with a small container of yogurt or raita for a complete meal.


2. PANEER PARATHA

 


INGREDIENTS: 

  • 1 cup whole wheat flour Water for kneading 
  • 1 cup grated paneer (cottage cheese) 
  • 1 small onion, finely chopped 
  • 1 green chili, finely chopped (optional) 
  • 1 tsp cumin seeds 
  • 1 tsp garam masala 
  • Salt to taste 
  • 2 tbsp fresh coriander leaves, chopped 
  • Ghee or oil for cooking 

INSTRUCTIONS: 

  • Knead the whole wheat flour with water to make a soft dough. 
  • Cover and set aside.
  • In a bowl, mix grated paneer, chopped onion, green chili, cumin seeds, garam masala, salt, and fresh coriander leaves. 
  • Divide the dough into small balls. Roll each ball into a small circle. 
  • Place a spoonful of the paneer mixture in the center, fold the edges over to seal, and roll gently into a flatbread. 
  • Cook on a hot griddle with a little ghee or oil until golden brown on both sides. 
  • Pack with a side of ketchup or yogurt. 

TIP: 
Cut the parathas into bite-sized pieces for easy eating.


3. MINI IDLI WITH COCONUT CHUTNEY 


INGREDIENTS: 

  • 1 cup idli batter 
  • 1/2 cup grated coconut 
  • 2 tbsp roasted chana dal 
  • 1 green chili 
  • 1/2 inch ginger 
  • Salt to taste 
  • 1 tsp mustard seeds 
  • 1 tsp urad dal Curry leaves 
  • 1 tbsp oil 

INSTRUCTIONS: 

  • Pour the idli batter into mini idli molds and steam for 10-12 minutes until cooked. 
  • For the chutney, blend grated coconut, roasted chana dal, green chili, ginger, and salt with a little water to a smooth paste. 
  • For the tempering, heat oil in a small pan, add mustard seeds, urad dal, and curry leaves until they splutter. Pour over the chutney. 
  • Pack the mini idlis with a small container of coconut chutney. 

TIP:
Add a drizzle of ghee over the idlis for extra flavor.


4. ALOO POHA


INGREDIENTS: 

  • 1 cup flattened rice (poha) 
  • 1 potato, peeled and diced 
  • 1 small onion, finely chopped 
  • 1 green chili, finely chopped 
  • 1/2 tsp mustard seeds 
  • 1/2 tsp turmeric powder 
  • Salt to taste 
  • Fresh coriander leaves, chopped 
  • 2 tbsp peanuts Lemon wedges 
  • 2 tbsp oil 

INSTRUCTIONS: 

  • Rinse the poha in water and drain well. Set aside. 
  • Heat oil in a pan, add mustard seeds. Once they splutter, add peanuts and sauté until golden. 
  • Add onions and green chili, sauté until onions are soft. 
  • Add diced potatoes and turmeric powder. Cook until potatoes are tender. 
  • Add the drained poha and salt. Mix well and cook for a few more minutes. 
  • Garnish with fresh coriander leaves and pack with lemon wedges. 

TIP:
Add a boiled egg or a small fruit for a balanced meal.


5. RAJMA WRAPS


INGREDIENTS: 

  • 1 cup cooked rajma (kidney beans) 
  • 1 small onion, chopped 
  • 1 tomato, chopped 
  • 1 tsp ginger-garlic paste 
  • 1 tsp cumin powder 
  • 1 tsp coriander powder 
  • 1/2 tsp garam masala 
  • Salt to taste 
  • Whole wheat tortillas or chapatis 
  • Lettuce leaves 
  • Grated cheese 
  • 2 tbsp oil 

INSTRUCTIONS: 

  • Heat oil in a pan, add chopped onions and ginger-garlic paste. 
  • Sauté until golden brown. 
  • Add chopped tomatoes, cumin powder, coriander powder, garam masala, and salt. 
  • Cook until tomatoes are soft. 
  • Add cooked rajma and mash slightly. 
  • Cook for a few more minutes until well combined. 
  • Place a lettuce leaf on a tortilla or chapati, add the rajma mixture, and sprinkle with grated cheese. 
  • Roll up tightly and pack.

 TIP:
Serve with a side of sliced cucumbers and carrots.  


6. VEGETABLE UPMA


INGREDIENTS: 

  • 1 cup semolina (rava) 
  • 1 small onion, chopped 
  • 1/2 cup mixed vegetables (peas, carrots, beans) 
  • 1 tsp mustard seeds 
  • 1 tsp urad dal 1-2 green chilies, chopped 
  • Curry leaves 
  • 2 cups water 
  • Salt to taste 
  • 2 tbsp oil or ghee 
  • Fresh coriander leaves, chopped

INSTRUCTIONS: 

  • Dry roast the semolina in a pan until golden brown. Set aside. 
  • Heat oil or ghee in a pan, add mustard seeds and urad dal. 
  • Once they splutter, add green chilies and curry leaves. 
  • Add chopped onions and sauté until soft. 
  • Add mixed vegetables and cook for a few minutes. 
  • Add water and salt, bring to a boil. 
  • Gradually add the roasted semolina, stirring continuously to avoid lumps. 
  • Cook until the semolina absorbs the water and is cooked through. 
  • Garnish with fresh coriander leaves before packing.

TIP:
Add a small fruit or a yogurt cup for a balanced meal. 

With these delightful and nutritious lunch box recipes, you can ensure your child enjoys a variety of flavors and maintains a healthy diet. Happy lunch packing!