Kids Lunch Box Special

6 Days 6 Lunch Box Ideas

6 Mins read
Gluten Free Kids Lunch Box Ideas

Here are 6 days of week 6 lunch box ideas. Do let me know in comment box if you would like to see more lunch box ideas or a meal planner .

Green Peas – Sweet Potato Cutlet

This Recipe is free from :

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients – 

For Stuffing –

Matar / Green Peas – 1 cup

Vegetable oil – 1 TBSP

Hing powder – ¼ Tsp

Ginger-Garlic – green chilies paste – 1 TBSP

Turmeric powder – 1 Tsp

Garam Masala – 1 Tsp

Coriander – cumin seeds powder – 1 Tsp

Salt to taste

Water – 3-4 TBSP

For Covering –

Sweet Potatoes – boiled – 2

Corn Flour – 2 TBSP

Salt to taste

Vegetable oil – for shallow fry .

Method:

For Stuffing.

In a pan add oil . Once hot , hing powder and ginger-garlic-green chilies paste. Saute for a minute or two.

Add fresh green peas and mix well. Add water 2-3 TBSP . Cover and cook for 5-7 minutes.

Add garam masala , coriander-cumin seeds powder , turmeric powder and mix well. Add salt to taste and mix well. Cover and cook for another 2-3 minutes. Mash the green peas. Add freshly squeezed lemon juice and mix well. Let the mixture cool down completely.

For Covering –

Add boiled sweet potatoes and mash or grate them. Add corn flour , salt and mix well.

For Assembling –

Take a lemon size ball of covering . Roll into a ball and then dent in between with your fingers.

Add a ½ Tsp stuffing. Collect all the sides of the covering and cover the stuffing. Roll into a ball and shape into a patty.

Shallow fry in vegetable oil on medium heat till they turn a nice golden brown color.

Serve Hot with ketchup or chutney of your choice.

Dhokla Idli – 

This Recipe is free from :

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients – 

Besan / Gram flour – 1 cup

Idli Rava – 1 TBSP

Ginger paste – 1 Tsp

Green chili paste – 1 Tsp

Turmeric powder – 1 Tsp

Lemon juice – 1 Tsp

Vegetable oil – 1 TBSP

Sugar – 1 Tsp

Salt to taste

Water – ½ cup

Hing powder – ¼ Tsp

Fruit Salt / Eno – 1 Tsp

Vegetable oil – 1 TBSP

Mustard seeds – 1 Tsp

Hing – ½ Tsp

Sesame seeds – 1 TBSP – ( Optional )

Green chilies – slit in half – 3-4

Curry leaves – 4-5

Cilantro – finely chopped – 1 TBSP

Salt to taste

Sugar – 1 Tsp

Water – ¼ cup

Lemon juice – 1 Tsp

Method – 

In a bowl add besan , idli rava , turmeric powder , lemon juice , sugar , vegetable oil , salt to taste and ¼ cup water. Mix well. Add ginger paste , green chili paste . Mix well. Add water as needed to get a smooth batter .

Grease an idli pan with vegetable oil . Also bring to a boil 2 to 3 cups of water in a steamer .

Add 1Tsp fruit salt to besan mixture and 1 Tsp water and mix well. Pour the mixture in an idli pan . Place the pan in a steamer , close the lid and steam for 15 minutes on medium heat.

For Tadka – Heat a tadka pan , add oil. Once hot add mustard seeds. After they splutter add hing , sesame seeds , green chilies and give a nice stir. Add curry leaves . Add ¼ cup water , salt to taste , sugar and lemon juice . mix well till the sugar dissolves.

Pour the tadka on hot idlis and let the water soak in for 5-10 minutes. Serve the idlis hot with tamarind or mint chutney .

Moong Toast – 

This Recipe is free from :

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients

Moong Dal – soaked for 4-5 hours – ½ cup

Green chilies – 1-2

Cilantro – finely chopped

Onion – finely chopped – ½

Carrot – finely shredded – 1

Capsicum – finely chopped – ½

Coriander seeds powder – ½ Tsp

Cumin seeds powder – ½ Tsp

Turmeric powder – ½ Tsp

Red chili powder – ½ Tsp

Salt to taste

Water to adjust the consistency.

Vegetable oil – 1 -2 TBSP

Bread – 3-4 pieces

Method

Wash and soak the moong dal overnight or for at least 4-5 hours.

Add the soaked dal in a grinder jar , add green chilies , Add 1-2 TBSP water and grind into a smooth paste.

Add onion , capsicum , carrot and cilantro. Add coriander – cumin seeds powder , turmeric powder and salt to taste and mix well. Get the batter to a dropping consistency.

Spread the moong dal mixture on one side of the bread. Heat a pan on medium heat . Add 1 Tsp vegetable oil . Place the bread with moong dal side down. Spread the moong dal mixture on the other side of the bread . Flip the bread and cook it till golden brown color on both sides.

Veg Club Sandwich

This Recipe is free from :

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients – 

Tomato Omelete –

Ingredients

Chickpea flour / besan – ½ cup

Rice flour – 1 TBSP

Vegetable oil – 1 tbsp

Turmeric powder – 1 Tsp

Coriander powder – 1Tsp

Cumin powder – 1Tsp

Red chilli powder – 1 Tsp

Hing powder – ¼ Tsp

Onion – finely chopped – ½

Tomato – finely chopped – ½

Cilantro – finely chopped – 1 TBSP

Green chilies – finely chopped – 2-3

salt to taste

Water as needed

Sandwich –

Bread – ( Gluten Free if needed ) – 3 slices

Mint Chutney – 1 TBSP

Vegan Butter – 2 TBSP

Cucumber – sliced

Tomato – sliced

Vegan cheese – 1 Tsp

Method Tomato Omelette –

Add all the dry ingredients – chickpea flour , rice flour , turmeric powder , red chilli powder , coriander powder , cumin powder , hing powder , salt. Mix them well.

Add onion , tomatoes , cilantro , green chilies and mix well.

Add water as needed to get the batter to a consistency same as dosa or pancakes.

Rest the batter for 15-20 minutes. If thick again add 1-2 Tsp water as needed.

Heat a skillet / pan on medium heat.Spray some oil on the pan and then spread the batter to make a nice medium size circle of pancake thickness.

Cover and let it cook till it gets a nice golden brown color.

Flip the omelette and cook till it gets golden brown color.

Method – Sandwich

Apply vegan butter on one side of all 3 bread slices. Place tomato omelette on a slice. Place another slice , butter side up.

On the second slice , apply mint chutney, place cucumber slices , tomato slices , vegan cheese . Place the third bread slice , butter side inside.

Mix Veg Daliya –

For a gluten free version replace the Daliya with rice or small millets like Fox tail millet or Barnyard millet

This Recipe is free from :

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients – 

Daliya / Cracked wheat – 1 cup

Mix vegetables of your choice – 1 cup

haldi / turmeric powder – 1 Tsp

Red Chilli powder – 1/2 Tsp – Optional

Biryani masala or garam masala – 1 TBSP

Hing / Asafoetida – 1/2 Tsp

Mohri / Black Mustard Seeds – 1 TSP

Jerra / Cumin seeds – 1 Tsp

finely chopped onion – 1

finely chopped tomatoes – 1

Oil – 1 TBSP

Water – 2 cups

Salt to taste

Method – 

In a pan heat ½ TSP oil , add daliya (cracked wheat). Roast daliya on medium flame till it changes colour to golden brown and starts releasing aroma.

Heat Pan , Add oil. After oil is hot add mustard seeds , once they clutter , add cumin seeds and hing.

Add diced onion . Saute them till they turn translucent.

Add tomatoes and saute them till they are nice and mushy

Add the turmeric powder , red chilli powder , biryani masala or garam masala. You can skip the red chilli powder , just the biryani or garam masala gives it a nice flavor.

Add cut mic vegetables and give them a nice stir.

Add roasted daliya and mix well.

Add Water and mix it well.

Let the daliya cook on medium to low flame for 15-20 minutes. Alternatively you can use the pressure cooker and cook it for 2 whistles.

Butternut Squash Paratha / Sweet Paratha

For gluten free version, replace the wheat flour with gluten free multi grain flour or other grains flour like oats. 

Butternut squash can be replaced with pumpkin.

This Recipe is free from :

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients – 

Butternut Squash pieces – 1 Cup

Whole wheat flour – 1 – 2 cups

cooking oil – 2 TBSP

Jaggery – grated – ¼ Cup

Cinnamon Powder – ½ Tsp

Cardamom Powder – ¼ Tsp

salt to taste

Method – 

For the dough:

Pressure cook butternut squash pieces for 3 whistles in a pressure cooker. Let the pressure release naturally.

Blend the cooked butternut squash to a puree using a hand blender or a mixer.

Add jaggery , cinnamon powder , cardamom powder , salt to taste and mix well .

Add whole wheat flour little at a time . Knead into a soft dough. Only add flour required to make a soft dough. Do not add any water to dough. Rest it for 5-10 minutes.

For the Paratha:

Take a lemon size ball of dough. Roll it into a circle of around 4 inches diameter.

Spread some oil on dough circle and fold into half. Again spread some oil on the half dough circle and fold into half making a triangle shape.

Dust some flour onto triangle and began to roll the folded triangle. Add some flour if required and roll it into a 6-7 inches diameter circle. Tip over her is to roll on the edges of the triangle which makes it into a circle.

Dry roast the paratha on a griddle/skillet/non-stick pan on medium heat.

Then flip and apply little oil or butter on both sides, and cook till both sides are golden brown and crisp.

Sprinkle some powdered sugar and serve hot as a snack or lunch box menu.

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