Delicious and easy-to-pack lunch box recipes that your child will love
Ruchira Ramanujam 5 Mins Read
Written by Ruchira Ramanujam and published on 12 May 2021.
Presenting delicious and wholesome lunchbox recipes that can be whipped up quickly and are easy to pack as well
Honey-Chilli Capsicum Noodles
When it comes to foods rich in vitamin C, amla and orange come instantly to mind, but did you know capsicum too is loaded with this vital nutrient? So, let's get the best of the bell pepper. Considering noodles are always a lunchbox favourite for children, we've created this power-packed dish that can be quickly stir-fried even on a busy morning. You can find fibre-rich whole-wheat noodles in speciality stores. Regular whole-wheat spaghetti won't be a bad choice either.
|Ingredients (serves 4)|
- 150g whole-wheat noodles
- 4 medium capsicums, thinly sliced (any colour)
- 2 tbsp peanut or sesame oil
- 1 tbsp chopped garlic
- Salt to taste
- 1/4 cup crushed roasted peanuts
|For the sauce|
- 2 tbsp honey
- 1 tsp soy sauce
- 1 tsp vinegar
- 1/2 tsp red chilli flakes
- 1/2 tsp white pepper
- 1/2 tsp red chilli sauce, or to taste
- Boil the noodles as per the instructions given on the package. Do not overcook.
- Meanwhile, stir the sauce ingredients together in a small bowl and set aside.
- Heat a large wok with the oil and add the chopped garlic. Fry for a few seconds. Then, add the sliced capsicums. Stir-fry on medium-high heat until tender-crisp. Add the drained noodles and continue to fry for a couple of minutes.
- Pour the sauce all over the noodles and season with salt. Toss for a minute so that the sauce can glaze the noodles.
- Garnish with peanuts and pack in those lunch boxes!
Channa and Oats Tikki
The crunchy, crusty appeal of a tikki or cutlet can be quite irresistible, especially to young children. Tikkis can be healthy, balanced snacks, and when made with a wholesome blend of channa and oats, they can easily turn into a fun meal. Use this recipe as a base and add in some mashed vegetables or grated cheese if you please.
|Ingredients (makes 10 tikkis)|
- 1/2 cup oats
- 1 cup cooked channa, mashed
- 2 boiled potatoes, mashed
- a handful of coriander leaves
- 1 tbsp tomato ketchup
- salt to taste
- 1/4 tsp red chilli powder
- 1/2 tsp amchur
- 1/2 tsp roasted jeera powder
- 1/2 tsp garam masala
- Oil for shallow frying
- Dry roast the oats for 3-4 minutes.
- Mix the oats, channa, mashed potatoes and coriander leaves with ketchup, salt and spices.
- Divide the mix into equal-sized portions and shape them into patties.
- Shallow fry the patties with a drizzle of oil until brown on both sides.
Bean and Cheese Wraps
Hola! Red beans and cheese - the quintessential Mexican duo bring their mild, buttery goodness to these super easy and zesty wraps. Here's a useful tip when you boil rajma or any other beans, cook a little extra and freeze them to add to wraps like these or even salads and stir-fries.
|Ingredients (serves 2)|
- 2 tsp oil
- 3-4 garlic cloves, minced
- 2 tomatoes, chopped
- 1 tbsp Mexican seasoning (alternative recipe is given below)
- 1 cup cooked rajma
- 1/2 cup cooked corn
- Salt to taste
- 100g Cheddar or processed cheese, grated
- 2 wraps (rotis, chappathis)
- 3-4 lettuce leaves
- Heat the oil in a small saucepan and add the garlic. After a few seconds, tip in the tomatoes. Cook until the tomatoes turn mushy. Then, stir in the Mexican seasoning.
- Mash the rajma roughly and add them to the pan. Stir in the corn. Taste and season with salt as needed. Let the filling cool slightly.
- Spread half the filling in a line in the middle of the wrap, leaving about an inch of space on either end of the line. Add half of the grated cheese over the beans and top with some lettuce.
- To roll the wrap, start at the ends where an inch of space was left and fold them in. Now, hold the folded sides in and roll up the wrap from one of the open sides to the other. Cut the wrap into two pieces and wrap it in foil before packing in an airtight box.
Note: You can substitute the Mexican seasoning in this recipe with 1 tsp cumin powder, 1 tsp paprika or Kashmiri chilli powder, 1 tsp crushed oregano and 1/4 tsp red chilli powder.
Hummus and Vegetable Sandwiches
Jam or cheese sandwiches may be easy to make but they do get boring after a while. Why not try our peppy and colourful variant? It is loaded with creamy hummus for protein and a layer of tasty vegetables, providing both nutrition and crunch.
|Ingredients (makes 4 sandwiches)|
- 2 tsp oil
- 2 cups chopped vegetables (like spring onions, capsicum, baby corn, zucchini)
- Salt and pepper to taste
- 8 slices whole-wheat bread
- 3/4 cup hummus, any flavor, if hummus is not available, replace with chutney
|For the hummus:|
- 1 cup boiled channa
- Juice of 1 lemon
- 1 heaped tbsp tahini (sesame seeds paste) or peanut butter
- 1 garlic clove, minced
- 2 tbsp extra virgin olive oil
- 1/4 tsp paprika or red chilli powder
- 1/4 tsp pepper
- Salt to taste
- To make the hummus: Place all the ingredients in a mixer jar and process until smooth. Scrape down the sides of the mixer jar and add water by the tbsp as needed to achieve a fine consistency. You can store the hummus in a covered container in the fridge and use it for 2-3 days.
- Heat the oil in a frying pan and add the chopped vegetables. Saute on medium-high heat for 3-4 minutes or until the vegetables become slightly tender. Season with salt and pepper. Set aside to cool.
- Spread the hummus on one side of all the bread slices. Put the sauteed vegetables over the hummus on the four slices and top with the other four slices. Cut the sandwiches into triangles or squares and pack them in an airtight box.