Indian Lunchbox Recipes: This healthful Instant Pot Vegetable Lo Mein is an easy and fast dinner that will be ready in less than 30 minutes. It can be eaten along with a salad or a soup.
This sabudana vada is a healthier take on the classic Maharashtrian snack that is prepared using tapioca pearls, potatoes, peanuts and aromatic herbs. This recipe is tested and tested to create soft and perfect sabudana vadas each and every time!
Besan Chilla Stuffed with Paneer
Indian Lunchbox Recipes: Besan chilla is a type of savoury pancake that is prepared with besan or chickpea flour and dry mixed spices. This is typically prepared as breakfast food and can quickly be made, customized with various ingredients, herbs and spice blends.
There is also a type in which the besan ka cheela is filled with paneer rendering it filling and a complete meal. Paneer stuffed besan ka cheela is a simple recipe and can be easily made at home and within a few minutes a healthy and delicious breakfast can be made.
The preparation of this dish entails first dipping paneer in hot water and allowing it to soften. and then drain the surplus water and crumble it. Add prepared paneer to besan chilla batter and mix.
To a mixer jar add besan, rava, red chilli powder, turmeric, coriander seeds, cumin seeds, cooking soda, pepper powder, asafoetida and salt and mix to obtain a smooth batter. Pour the batter in the outer circle in a tawa and heat it to create a dosa. As soon as the batter is golden on all sides, add paneer mixture and cook.
Poha-Peanuts Vegetable
Indian Lunchbox Recipes: Poha (flattened rice) is a nutritious, nutritious dish that is popular in a large number of regions in India. Prepares a great breakfast, lunch or snack which can be served with sev, or with any other crispy namaak, like aloo bhujia and accompaniment with a glass of hot chai.
It is fast and simple to prepare at home, and a substantial and healthy meal that the whole family can enjoy to kick off their day.
To a strainer add 1 1/2 cups of thick poha and rinse them under running water until soft (check by pressing one flakes between your thumb & index finger it should break easily). When the poha is soft, add turmeric, salt and fine or powdered sugar. Blend and put a lid on until it is time to make the tadka in the pan.
Heat oil in a pan with mustard seeds, hing and curry leaves so that they crackle. Then add chopped onions (finely) and cook till the onions turn pink. Add chopped potatoes (as needed), mix and saute 2 more minutes.
Add prepared tadka to the poha mixture, and stir. Cautiously sprinkle with water should it be necessary, but do not make it too much since the poha can be too mushy.
Tikki of Moong Dal, Vegetable
Indian Lunchbox Recipes: In this dish, the entire amount of green moong dal is applied and it gives the dish a filling and plant based protein. It is also highly spiced with green chillies, peppers and spices and the creaminess of paneer. It is simple to prepare and can be prepared in advance.
Weathering can be used on wet nights and is a great idea. Serve with a bit of chutney and a cup of masala chai to enjoy as a snack during monsoon.
Print and add the baby spinach, mint leaves, cornflour, salt, amchur powder, black pepper powder and chaat masala to a food processor, with the green chilies, ginger, cooked dal. Blend until well blended and leave the mixture a bit rough and wet to prevent the mixture being overly smooth.
Break the mixture into lemon sized pieces and mold the pieces into a flat round tikki. Stuff a cashew in between the tikkis. Lightly fry each tikki, heating oil in a non-stick tava until golden on either side.
To have mint and coriander chutney served. These moong dal tikkis have got a kick of flavour and nutrient value, and can be consumed by the entire family.
Brown Rice Veg Pulao Ragi
Indian Lunchbox Recipes: This Brown Rice Vegetable Pulao is a healthy take on the traditional pulao, which is made of brown rice instead of white rice. It is one of the easiest meals to cook in a one-pot pressure cooker, and has numerous variations, based on the vegetables involved.
It makes a wonderful vegetarian lunchbox meal and is served with any gravy of choice like Choley or Rajma.
This pulao is prepared unlike the biryani where since there are layers, this pulao is prepared by sauteing the vegetables and spices separately in a pan and then adding cooked rice and combining the two in the same pot. By doing so, vegetables are left to be crunchy and the rice is softened.
To make this pulao, rinse brown rice 2-3 times and then rinse an hour. Meanwhile, heat down heat oil+ghee in a pan, then saute onions until they become transparent. Add finely smack-smack coriander-pudina-green chillies and cook further 5 mts. Add turmeric, red chili powder and mix.
Add the cubed mixed vegetables, and cook 6-7 mts. To the vegetables add salt, garam masala pwd and cooked brown rice. Blend and cook 7 whistles on medium-high heat. Once the cooker is cooled, open it and, with a fork, fluff the pulao.
Vegetable Uttapam
Indian Lunchbox Recipes: Uttapam is a traditional & typical South Indian breakfast prepared using fermented rice and lentil batter, and topped with vegetables and spices. It is gluten-free, vegan and healthy in nature. A meal will be complete with veg uttapam with chutney, sambar or podi.
The only difference between this uttapam batter and the standard idli dosa batter is that it should be coarse and thicker, and thus the finely chopped veggies should stick and cook well. A little gram flour can also be added in the batter to give it additional binding.
It is also an addition to this simple onion uttapa in mixed vegetables which is normally prepared in this uttapam. Using multiple vegetable toppings makes it a nutritious and tasty kid friendly breakfast, that is packed with carbs, vitamins and fiber.
Fermented regular dosa batter (in 1:3 or 1:4 dosa batter ratio of dal and rice) is combined with a cup of ragi flour (or sprouted ragi) and water in a required quantity in order to prepare the veg uttapam.
Instant rava can be used in place of ragi flour too. Add the chopped veggies that are finely chopped and mix. Set aside until you are prepared to make the uttapams.