Indian Lunch Box Recipes- Part 1 I Healthy & quick Kids Lunch Box Recipes I Quick Lunch Box

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Indian Lunch Box Ideas I Kids Lunch Box Recipes I Quick Lunch Box

I am sharing 3 Healthy Indian Lunch Box ideas for school and work. All the recipes are full of minerals, vitamin and essential nutrients and high on protein. These are super quick lunch box recipes for kids and office.

INGREDIENTS

Patties

1 cup thick flattened rice , washed and soaked for 5 min
1 large potato
1 small carrot finely chopped
1/2 cup grated cottage cheese
1 inch piece of grated ginger
1/2 Onion chopped
Chopped Coriander leaf
1 teaspoon mango powder
Salt to taste
1/2 teaspoon turmeric powder

Method:

Mix all the ingredients and add salt , turmeric , coriander powder , mango powder and mix properly… you can always taste the mixture to balance the spice level …

Make the patties of any desired shape , today I am using this cookie cutter to give a star shape , kids always gets fascinated with different shapes and dark colours of the food. So this can be a great idea.

Apply some oil on the plate before using the cookie cuter, this way the shape will come out clean and clear.

And then shallow fry them till it gets brown from both the sides.

Along with the cutlets I am adding some fruits in the lunch box …you can also add tomato ketchup to make it more interesting for your child.

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Veggie Macaroni

1 cup macaroni
Some Broccoli
Onion
Bell pepper
Peas
Salt and pepper
Pasta sauce / home made tomato garlic sauce

Method:
Boil macaroni and broccoli together with some salt and oil so that they don’t stick.

Add onion, bell pepper , peas , you can add any vegetable of your kids choice.

Saute all the veggies , add salt and pepper …look at the colour it’s so refreshing… at last add macaroni and broccoli , give it a good mix and add pasta sauce …I am adding home made tomato sauce very easy to make just some garlic, tomato puree and Italian herb. And your yummy macaroni is ready.

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Mix Veggie pancake

1 cup Gram flour
1 small onion
1 small Zucchini , cut in thin slices
1 teaspoon ginger garlic paste
1 small shredded carrot
1/2 cup of blanched and chopped spinach
1/2 teaspoon carom seeds
1/2 teaspoon coriander powder
Few pinch of turmeric
Salt as per taste
Oil as required

Method:
Mix all the vegetable and then add chickpea flour , some salt , turmeric powder, coriander powder, carom seed

and whisk it nicely by adding little bit of water, consistency should be thick ..

Heat the pan in medium heat and spread the batter and try to keep it thin to get a crispy pancake.

Cook for 2-3 minutes until both the sides are lightly browned.

As making for kids I am not adding any green chilli.

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