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.
