Tasty and Delicious Lunch Box Recipes for Kids
Here are some tasty and delicious lunchbox ideas for your kiddos. Make these delicious dishes and serve with lots of love!
1. Egg Fried Rice
Ingredients
- Basmati rice 1 cup
- 4 eggs
- 1 onion (finely chopped)
- 1 large carrot (finely chopped)
- 1 tomato (finely chopped )
- 1 small green capsicum (finely chopped)
- 1 green chilli (chopped)
- Soy sauce 2 tablespoon
- Refined oil 2 tablespoon
- Black pepper 1/2 tablespoon
- Salt to taste
- Water as required
- Coriander leaves for garnish
How to make
- Wash the rice and boil it with 2 cups of water. When cooked, switch off the gas and keep the rice in the refrigerator for 30 minutes (this will stop the rice from sticking).
- Heat pan on a medium flame and put some oil in it.
- Add the chopped onion to the pan and sauté it till it becomes a light golden colour.
- Add the chopped carrot, tomato, capsicum and green chilli to the pan and sauté it well. Add the required salt and pepper powder, cover the pan and cook for 3 minutes.
- After the veggies cooked, pour 2 tablespoons of soy sauce.
- In another pan, heat some oil and crack the eggs into it. Add a pinch of salt and stir for 3-4 minutes on a low flame.
- Take the boiled rice and add it to the vegetable mix. Add the scrambled eegs to the veggie mix and mix it all on a low flame.
- Garnish with coriander leaves.
2. Veg Sandwich
Ingredients
- 4 bread slices
- Butter 1 tablespoon
- Oil 1 tablespoon
- Ginger and garlic paste 1 tablespoons
- Pinch of turmeric powder
- 1 green chilli
- Chilli powder 1/2 tablespoon
- 1 onion (finely chopped)
- 1 small capsicum (finely chopped)
- 1 tomato (finely chopped
- 1 small carrot (finely chopped)
- Salt as required
How to make
- Heat oil in a pan.
- Add ginger-garlic paste and sauté it till it releases an aroma.
- Add the chopped tomato to the pan and sauté. Cover it for some time till it becomes soft.
- Add a pinch of turmeric powder, chilli powder and salt as required, and mix well.
- Add the chopped carrot, onion, capsicum and chopped green chilli, cover and cook till it becomes soft. Then, turn off the gas.
- In another pan, and add ghee and toast the two bread slices on both sides.
- Then take the veggies and transfer them on the bread slice. Cover it with another slice of bread and press down with a spoon or press. Serve immediately.
3. Veg Chapati Roll
Ingredients
- 4 chapati
- 1 small onion (finely chopped )
- 1 carrot (grated)
- Oil 1 tablespoon
- 1 green chilli
- 1 potato (cooked, smashed)
- Cumin seeds half tablespoon
- Coriander leaves 2 tablespoon
- Garam masala 1 /2 tablespoon
- Ginger paste
- Salt as required
How to make
- Heat a pan and heat some oil in it.
- First, add cumin seeds to the pan.
- Next, add ginger paste to the pan and sauté.
- Then add onion to the pan and sauté it.
- Then, add grated carrot to the pan and sauté it.
- Add green chilli, garam masala and salt. Continue mixing.
- Cover the pan and cook for 5 minutes until it becomes soft. Then, add the smashed potato and mix it well.
- Add coriander leaves and turn off the gas.
- For rolling, take 1 chapati and transfer a small amount of the potato mixture on to it.
- Roll the chapati tightly, and serve it.
- Tip: if your kid likes spicy food, you can add 1/2 tablespoon of red chilli powder as well.
4. Upma
Ingredients
- Rava 1 cup
- Water 2 cup
- Oil 2 tablespoon
- Salt as required
- Mustard seeds 1 tablespoon
- Cumin seeds 1/2 tablespoon
- Ginger 1/2 tablespoon (finely chopped)
- Carrot 3 tablespoon (finely chopped)
- Green peas 3 tablespoon
- 1 onion finely chopped
- Curry leaves 3 sprigs
- 10 cashew nuts roasted, for garnish
How to make
- Heat the pan and roast the rava for 5 minutes until it becomes light golden. Keep it aside to cool.
- Heat oil in a kadhai.
- Add mustard seeds to the oil, and when you hear the crackling sound of the seeds, add cumin seeds.
- Then add chopped garlic and sauté. Add the onion, carrots, green peas, green chilli and curry leaves and saute for 3 minutes. Cover cook in between.
- Pour 2 cups of water to the kadai and add the required salt. Cover with a lid for the water to boil.
- After the water has boiled, add the roasted rava to the kadai.
- Cook 3-4 minutes on low heat, the rava will absorb the water. Cook through for some time and add roasted cashew nuts as garnish
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