100 KIDS LUNCH BOX IDEAS – VEGETARIAN – 5 INGREDIENTS – 15 MINUTES COOKING TIME

100 Kids Lunch Box Ideas – Vegetarian – 5 Ingredients and 15 minutes Cooking time in the morning with 15 minutes Preparation time Day Before ( Roti”s with Chutney or Tomato Raita , Idli with Lentils and Grains, Pakora’s , Patties and Pancakes , With Different Grains, Pasta , One pot meals with Rice, Lentils and Vegetables) .

INSTANT POT PASTA to pack for KIDS LUNCH BOX . THESE will be ready even before your kids wake up . INSTANT POT RICE recipes with VEGETABLES and LENTILS . 5 main INGREDIENTS and 15 minutes COOKING TIME .

All Recipes are prepared with 5 Main Ingredients with Cooking time 15 minutes in the morning and Preparation time : 15 minutes Day Before. I pack One pot meals , so Kids can eat in given time with fruit or Dessert.

20 EASY TO PREPARE DESSERTS FOR AFTER SCHOOL SNACK /BEFORE GOING TO AFTER SCHOOL ACTIVITIES. One or two will keep them full till Dinner time . Most of the Desserts doesn’t need Cooking and stays good for more than 2 weeks . Here is the RECIPE LINK . 

RECIPE:

https://vegetarianhomestylecooking2015.wordpress.com/2017/06/24/TEN 

RECIPE for INSTANT POT DESSERTS to pack for KIDS LUNCH BOX :

https://vegetarianhomestylecooking2015.wordpress.com/2018/06/01/Ten 

1. ROTI’S with Different flours and Beans . Pack with Tomato Raita . 5 Ingrdients and 15 minutes Cooking time in the morning.

Recipe:

https://vegetarianhomestylecooking2015.wordpress.com/2018/07/10/Ten 

2. 20 HEALTHY IDLI RECIPES to pack for KIDS LUNCH BOX with CHUTNEY ( MIXED NUTS CHUTNEY , Capsicum Almond chutney , Edamame Beans chutney , Walnuts chutney , Peanut Chutney and COCONUT RAITA) . Prepare the Chutney little Soupy . When kids dip the idli in chutney , they just melt in mouth . 

IDLI with Lentils and Barley , Idli with Black chickpeas ( Kala channa ) , Lentils and Rice , Idli with Green Moong dal and Daliya, Red kidney Beans Idli , Quinoa Idli , Jowar and Bajra Idli , Oats Idli . Instant Idli with Cabbage , Cauliflower , Indian Broad Beans etc.

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2017/08/04/Ten 

3. TEN HEALTHY INDIAN BREAKFAST RECIPES YOU CAN PACK FOR KIDS LUNCH BOX . 5 ingredients and 15 minutes Cooking time for whole family . 

Recipe:

https://vegetarianhomestylecooking2015.wordpress.com/2017/09/12/10

4. Ten Toddler friendly  SELF FEEDING PATTIES AND PANCAKES  you can pack for KIDS LUNCH BOX . For all ages. Prepared with 5 ingredients. Easy way to feed vegetables for Kids is to hide in Patties and pancakes.

https://vegetarianhomestylecooking2015.wordpress.com/2017/03/13/Ten 

5. TEN VEGETABLE LENTIL PAKORA’S. I guarentee Kids will bring their empty LUNCH BOX. Prepare night before and refrigerate. It takes less than 15 minutes to prepare 2 Kids Lunch Box. 5 main ingredients.

RECIPE :

https://vegetarianhomestylecooking2015.wordpress.com/2018/05/23/Ten 

6. Ten BREAD recipes to pack for  KIDS LUNCH BOX .

7. Ten PASTA recipes to pack for KIDS LUNCH BOX . Pressure cooker PASTA recipes  and Instant pot  PASTA recipes .

RECIPE:

https://vegetarianhomestylecooking2015.wordpress.com/2017/10/05/10 

8.TEN POHA RECIPES TO PACK FOR KIDS LUNCH BOX. 5 main Ingredients and 15 minutes Cooking time in the morning. 

RECIPE :

https://vegetarianhomestylecooking2015.wordpress.com/2017/07/12/Ten 

 9 .TEN INSTANT POT PASTA to pack for KIDS LUNCH BOX. These will be ready even before your Kids wake up . ONE POT MEALS. One pot to cook and One pot to clean. 5 main INGREDIENTS and Less than 10 minutes Cooking time .

RECIPE:

https://vegetarianhomestylecooking2015.wordpress.com/2018/05/15/Ten 

10.TEN INSTANT POT RICE RECIPES with LENTILS and VEGETABLES. 5 main Ingredients and Less than 15 minutes cooking time . i pack with VEGETABLE RAITA. 

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2018/07/22/Ten 

 11. TEN KIDS LUNCH BOX IDEAS with DIFFERENT GRAINS. 5 Ingredients and 15 minutes Cooking time in the morning .

RECIPE :

https://vegetarianhomestylecooking2015.wordpress.com/2017/02/11/10

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INSTANT CRISPY GREEN DOSA WITH CAULIFLOWER MASALA – INSTANT POT – 5 MAIN INGREDIENTS

Crispy Green Dosa( Instant )  with Cauliflower Masala  – Instant Pot – 5 Ingredients 

Crispy green Dosa is an Instant Dosa prepared with Lentils ( 4 types ) and rice or Daliya( cracked wheat ) or Quinoa . Soak for couple of hours and grind in a regular blender with sufficient water , salt and Vegetables. No need to rest the batter . You can prepare Dosa immediately . Stuffing I cooked in Instant pot. It’s a dry Cauliflower masala  prepared with good amount of vegetables ( Not regular Potato curry ) and  Mild spices. I added potatoes too for binding . No need to add water and no burnt bottom. Here are 2 simple recipes .  INSTANT Crispy Green Dosa and CAULIFLOWER MASALA .

INGREDIENTS and METHOD  FOR CAULIFLOWER MASALA  cooked in INSTANT POT : 

INGREDIENTS: 

No need to add ANY WATER 

1.  VEGETABLES :  Cauliflower florets ( small)  – 3 cups , Potato – 2 ( Peeled and cubed)and Frozen green peas – 1/2 cup , Chopped carrot ,    Onion – One big ( Finely chopped ) , Green chilli paste – 1 tbsp , Crushed Garlic – 4 cloves , Crushed Ginger – 1 tbsp

2. Spice powders – Red  chilli powder , Coriander and Cumin powder – 1 tbsp ,                  Dry mango powder or Juice of Lime or Grated raw Mango OR Sambar powder and MTR PULIGORE POWDER 

3. Oil – 2 tbsp , Salt and Turmeric – 1 /4 th tbsp

4. Seasoning – Mustard seeds – 1/2 tbsp , Cumin seeds – 1/2 tbsp and Red chillies

5 . Curry leaves and Finely chopped coriander leaves

METHOD : 

1. Peel the Potatoes and cut into small cubes . Keep them in water till you are ready to cook and to avoid discoloration. Moisture  from potatoes will help build the pressure without adding any water .

2. Turn Instant Pot to saute mode . When warm add Oil . Splutter Mustard seeds, Cumin seeds, Red chillies.

3. Add crushed garlic, Ginger and green chilli paste. Fry for a minute.

4. Add finely chopped Onions . Season with Salt and Turmeric. Mix well . Close with lid and cook for 2 minutes. Uncover and fry till onions are light brown.

5. Add Cauliflower florets , cubed potato . Mix  well . DON’T ADD ANY WATER . Close the  instant pot lid. Manual 4 minutes. Unplug when silver button pops. QPR after 5 minutes. 

6. Open the lid . Saute for 2 minutes ( Optional) . Add  frozen green peas , red chilli powder , Coriander and Cumin powder .  Add Chopped coriander and Mint leaves.

7. Squeeze Juice of lime or dry mango powder or grated raw mango. Mix gently .

                            TASTE for Salt and Spices and add accordingly .

INGREDIENTS FOR CRISPY GREEN DOSA : 

1. Urad Dal – 1 Cup,  Channa Dal – 1/2 Cup,  Toor Dal – 1/4 th Cup,  Yellow Moong Dal – 1/4 ,th Cup,  Split Green Moong Dal – 1/4 th Cup ,  Brown Basmati Rice  or Quinoa or Cracked Wheat ( Daliya)  – 2 Cups

Note : Quinoa only 1 Cup . Water for Grinding and Salt 

2. Onions – 1/2 Cup chopped and Chopped Squash or Zucchini or Yellow squash and carrot

3. Green Chillies – 2 to 4 accordingly and small piece of ginger 

4. Coriander leaves with Stems – 1/2 Cup Chopped or SPINACH ( PALAK) 

5. Oil – For Frying

METHOD:

1. Soak the Dals for One or 2 hours  . Wash before and after Soaking .                                       Don’t get rid of the Skin of Green Moong Dal if you are Using Split Green Moong Dal . Gives nice taste for the Dosa.

2. Grind the Dal’s with Green Chillies ,  ginger ,Onions, Coriander leaves , Chopped Vegetables ,Salt and enough Water.Grind the Lentils and rice    by adding little water so they grind evenly.

3. Transfer the batter to a Bowl .  Mix the batter and if needed add Water and it should  be of Spreading Consistency.

4.When the batter is ready heat a Non stick Pan and grease with little Oil and try out small    Dosa. For Second Dosa Pour 2 laddle full  of Batter on to the Pan and Spread it in a Circular Motion.

5. Cook on  a Medium or Medium High Flame. Drizzle Oil over the edges of the Dosa and in the Middle .  After it Cooked little Spread the excess Batter evenly with Spatula so it doesn’t taste raw . Spread the Cauliflower masala on cooked Dosa and fold . 

6. For next dosa Sprinkle some Water and wipe with a paper towel to bring down the temperature. Repeat the same process for remaining Dosa’s .

IMG_2206

If you want it a little spicy or for extra flavor Sprinkle Black chutney  Powder before spreading Cauliflower masala . 

ROUND SAMOSA – NOT DEEP FRIED – INSTANT POT – 5 INGREDIENTS – KIDS LUNCH BOX/BREAKFAST/APPETIZER

Round Samosa – Not Deep fried – Instant pot – 5 ingredients – Kids Lunch Box/Appetizer 

Samosa is a popular street food of India which is deep fried with Spicy Potato filling that has Crispy and Outer flaky layer made with APF flour or Wheat flour served with Green Chutney and Sweet Chutney as an afternoon snack / appetizer / Tea time snack .

For today’s recipe I made a little change , instead of triangle  shaped  , I shaped them round , so that I can fry in Paniyaram Pan ( 12 at the same time) instead of deep frying or shallow frying ,believing shortcut to innovative dish is not to spend hours in Kitchen . I never tried samosa at home because of all the work . We enjoy this famous snack at restaurants /Movie theater . This week I decided to prepare at home by giving make over to the traditional dish . Believe me it tasted so good. The outer covering is Crispy like the traditional Samosa . The filling is very tasty prepared with Cooked Potato , green peas , Bell pepper and for flavor I added Ginger garlic paste and seasoned with Curry powder. For tanginess I added mango powder . While traditional samosa are deep fried , instead I  fried in Paniyaram pan  . No compromise in taste.

GI is a measure of how quickly a food raises your levels of Blood sugar . Eating lower GI foods tends to sustain your energy levels as these foods digest more slowly . The same amount of White potato and Sweet potato contain the same amount of Carbohydrates ( 1/2 cup = 15 grams of carbs) . Sweet potatoes however have more fiber and slightly lower in GI . Fiber is essential for helping to control appetite , burn fat , maintain healthy digestion and build muscles. If you are trying to loose weight Sweet potatoes are a great food because of high amount of dietary fiber and low Calorie content. Other benefits of Sweet potato includes 52 percent of the daily recommended intake of Vitamin C and excellent source of Vitamin A ( in the form of beta carotene) . One cup of Sweet potato contains 114 Calories and whopping 377 percent of your daily intake of Vitamin A . Source :HM

INGREDIENTS: 

1.  Sweet potato – 1 medium ( Optional) and White potato –  3 ( Peeled and Cubed )  or 2 Sweet Potato and 2 White potato .

2. Onion – medium ( finely chopped),   grated Ginger – small piece  and Crushed Garlic ( 4 cloves) , Green chilli paste 

3. Green peas – 1/2 cup, Finely chopped vegetables of your choice

4. Red chilli powder, coriander and cumin powder –  1 tbsp and  Juice of Lime or Dry raw mango powder( to supress the sweet taste of Sweet potato)

5. Salt accordingly  and Turmeric- 1/4 th tbsp

6. Oil – 2 tbsp ,  Cumin seeds and Mustard seeds – 1/2 tbsp each

               and finely chopped coriander  n Mint leaves 

METHOD : 

1.  Turn IP on Saute mode add   Oil and Mustard seeds followed by Cumin seeds. Add finely chopped Onions . Season with salt and Turmeric. Mix well . When Onions are light brown add Grated ginger ,crushed garlic and green chilli paste . Fry for couple of minutes.

2. Add Green peas and finely chopped vegetables. Cook for couple of minutes.

3. Add  cubed  white potato and  sweet potato  , Red chilli powder , Coriander and Cumin powder or Sambar Powder  . Mix well . Cancel Saute .  Close lid. Manual 5  minutes . NPR after  5 to 10 minutes. 

NOTE : No need to add water. Keep chopped potato in water till you add to the pot to avoid discoloration. Washed potato will help build the pressure and no burnt bottom.

4.  Mash the  curry lightly  . Cool and squeeze Juice of lime or Mango powder . Taste for salt and spices and add accordingly . Transfer to a Bowl . Mix well and cool the mixture .

5. Divide the mixture into  24 equal parts .

6. Prepare dough with whole  wheat flour. Take small  Lemon size dough and roll palm size roti with 1/2 inch thick. Place the Potato ball on the rolled roti . Seal from all sides. Grease hands with little oil and shape them like round balls . Repeat the process . 

7.  Heat the Paniyaram pan on medium heat. Grease the cavities of Paniyaram pan with Oil.

8. Place  round samosa in the cavities and cook on medium flame  on four sides .

9. When you flip drizzle Oil on each ball. Cook on four sides. It takes 5 to 7  minutes.

10.  Cool and  Pack in Kids Lunch Box with Dates and Tamarind chutney or Ketchup. 

Pack for Luch Box / Breakfast/Appetizer 

 

STEAMED BREAKFAST – INSTANT POT – 5 INGREDIENTS

Instant Pot Steamed Breakfast 

Easy to prepare breakfast for busy mornings. Serve it as a Breakfast or pack for Lunch Box as Dessert . You can prepare night before and refrigerate. Warm in the morning before you serve. With fruit of your choice. My kids like it with Strawberries. Kids won’t trouble to eat their Breakfast as it is different from regular Breakfast and easy to swallow. . Keeps them full till Lunch time. I grinded with Dates . You can add sweetner of your choice. Here is the simple recipe with 5 main Ingredients. 

Recipe for 4 Cups . Preparation time : 5 Minutes and Steaming time : 15 minutes .

INGREDIENTS :

1. Almonds and Cashews – Handful each ( Soak and peel the skin of Almonds) 

2. Milk ( 2 Percent Milk) – 12 Ounces 

3. Sweetner of your choice accordingly or Dates or  Jaggery ( Brown sugar) 

4.  Organic  Oats – 1/2 Cup

5. Cardamom – 3 ( powdered) 

6. Ghee – 1 tbsp. to grease the steel cups 

7. Chopped Nuts and Raisins

METHOD :

1. To a Blender add Cashews , Almonds , Cardamom , Dates , Oats,  and Milk . Blend altogether . Taste for the Sweetness and add accordingly. Add chopped Nuts( Cashews , Almonds and Pistachios ) and Raisins .

2.  Grease the Cups with GHEE . Pour  the liquid in the Cups ( 3/4 th of the Cup) 

3. Pour 2 measuring cups  water in the inner pot. Place trivet . 

4. Place the Cups in a steel Bowl or directly on trivet   . Cover with lid and Steam( for 15 minutes  ) with vent open  . Open the lid and Check with toothpick or knife whether it is cooked . Take out the steel Bowl  and top it with little GHEE ,

5. Serve warm or if you refrigerate warm for One Minute in Microwave . ( Place the steel cup in a microwave  SAFE bowl and warm . Stop the microwave for every 30 seconds ) or SERVE WARM with FRUITS of your choice. 

INSTANT POT CHICKPEAS MASALA CURRY WITH OATS WHEAT FLOUR PARATHA – 5 INGREDIENTS

Instant pot Chickpeas Masala curry with Oats Paratha – 5 ingredients

If you cook chickpeas curry frequently for Lunch /Dinner , then try this new Chickpeas Masala curry prepared with Homemade Masala Powder. Not only for flavor but enhances the taste of the curry . By the time you prepare Paratha or Phulka your curry will be ready  in Instant pot . Enjoy warm dinner without loosing its flavor and taste.  It is simple recipe that you can prepare in the morning to pack for Lunch Box. You can prepare Masala powder in your free time and refrigerate it . To go along with it I prepared Oats Paratha . This is the first time I tried Oats Paratha with wheat flour. They are soft and you don’t find  any difference from regular paratha . Sharing recipe at the end of the post. Here is the recipe with few ingredients .

Recipe  for 3  . Preparation time : 15 minutes Cooking time : Less than 15 minutes 

INGREDIENTS : 

1 cup – One measuring cup 

1. Cooked chickpeas – 1 cup or Canned Chickpeas 

2. Vegetables – Onion – medium ( finely chopped) , Garlic – 4 cloves ( Peeled and crushed) , Ginger – small piece grated , Tomatoes – 2 ( finely chopped) , Potatoes – 3 ( Peeled and cubed – 12 pieces)

3. Water – 1/4 th cup

4. Oil – 2 tbsp , Salt – accordingly , Turmeric – 1/4 th tbsp , Cumin seeds and Mustard seeds – 1/2 tbsp each . Ghee – 1/2 tbsp ( optional) 

5. Masala Powder – Dry roast 5 Almonds , 2 tbsp sesame seeds , 1/2 tbsp  Cumin seeds, 1/2 tbsp Coriander seeds, 2 cloves , 2 cardamom, small cinnamon stick and 2 red chillies . Cool and grind with 2 tbsp Coconut . RED CHILLI POWDER or Sambar powder – 1/2 tbsp 

Finely chopped Coriander and Mint leaves . 

METHOD: INSTANT POT 

1. Turn IP on saute mode . When warm add Oil followed by Mustard seeds and Cumin seeds . Add finely chopped Onions . Season with salt and turmeric. Mix . Close the lid and cook until Onions are light pink .

2. Add crushed garlic and Grated ginger. Fry for a minute.

3. Add finely chopped tomatoes. Cook for couple of minutes or until tomatoes are soft.

4. Add red chilli powder or Sambar powder, Chickpeas, cubed potato and water. Mix well .

5. Close lid. Manual 7 minutes . NPR ( 10 minutes) .

6. Open lid and add HALF of the masala powder and Ghee . Mix gently . 

7. Taste for salt and spices and add accordingly . Garnish with finely chopped Coriander and mint leaves . 

RECIPE FOR OATS WHEAT FLOUR PARATHA : 10 Paratha’s ( Roti’s) 

1 cup – One measuring cup 

1. Mix 1 1/2  cup Wheat flour with 1 1/2 cup Oats flour and little salt . Add One cup milk . Mix . Add 1/2 cup water slowly and mix well . Add 1 tbsp Oil and knead the dough .  Rest for 10 minutes while you chop Vegetables for  Chickpeas Curry .

PRESSURE COOKER : 

1. Add Oil to pressure cooker followed by Cumin seeds and Mustard seeds. Add finely chopped Onions . Season with salt and turmeric. Mix well and fry onions till light brown .

2. Add Crushed galic and ginger. Fry for a minute.

3. Add finely chopped tomatoes. Cook for couple of minutes. Add 3/4 th  cup water , Soaked Chickpeas, Cubed potato  and red chilli powder . Close the lid.

 Pressure cook for 4 whistles .

4. When Pressure comes down , open the  lid and add Ghee, Masala powder and finely chopped Coriander and mint leaves.

5. Taste for Salt and Spices and add accordingly .

                        SERVE WARM with OATS WHEAT FLOUR PARATHA. 

INSTANT POT APPETIZER – BREAD PAKORA – 5 INGREDIENTS

INSTANT POT APPETIZER –   BREAD PAKORA ( Not Deep fried) – 5 ingredients 

Now it is easy to prepare Vegetable potato filling in Instant pot. No need to cook Potatoes separately and prepare the curry . I didn’t add any water and no burnt bottom. Prepare the filling and batter to coat the bread  in your free time and refrigerate . So you can prepare the appetizer before you serve. I applied coriander chutney and Dates tamarind chutney on bread slices on bottom and top of the filling  for extra taste. You can use store bought chutney’s( Optional ) The pakora’s taste good without chutney’s  . Simple recipe prepared in 2 easy steps and with everyday ingredients from your pantry . Filling , Batter for outer covering, chutney’s( Optional) and Bread slices. You don’t need to shallow fry the Pakora. Pan fried are crispy as if they are shallow fried. If you try share your feedback with me.

INGREDIENTS : In 3 qt . No need to add ANY WATER 

1.  VEGETABLES : Potato – 4 big or 8 Medium and Frozen green peas – 1/2 cup , Chopped carrots and Bell peppers – 1/2 cup ,  Onion – One  ( Finely chopped ) , Green chilli paste – 1 tbsp , Crushed Garlic – 4 cloves , Crushed Ginger or chopped  – 1 tbsp

2. Spice powders – Red  chilli powder , Coriander and Cumin powder – 1 tbsp ,                          Dry mango powder or Juice of Lime or Grated raw Mango  

3. Oil – 2 tbsp , Salt accordingly and Turmeric – 1 /4 th tbsp

4. Seasoning – Mustard seeds – 1/2 tbsp , Cumin seeds – 1/2 tbsp 

5 . Finely chopped coriander leaves and Mint leaves 

METHOD : 

1. Peel the Potatoes and cut into small cubes . Keep them in water till you are ready to cook and to avoid discoloration. Moisture  from potatoes will help build the pressure without adding any water .

2. Turn Instant Pot to saute mode . When warm add Oil . Splutter Mustard seeds, Cumin seeds .

3. Add crushed garlic, Ginger and green chilli paste. Fry for a minute.

4. Add finely chopped Onions . Season with Salt and Turmeric. Mix well . Close with lid and cook for 2 minutes . Uncover and fry till onions are light brown.

5. Add  Chopped carrots and Bell peppers , cubed potato . Mix  well . DON’T ADD ANY WATER . Close the  instant pot lid. Manual 4 minutes. Unplug when silver button pops. QPR after 5 minutes. 

6. Open the lid . Saute for 2 minutes ( Optional) . Add  frozen green peas , red chilli powder , Coriander and Cumin powder .  Add Chopped coriander and Mint leaves.

7. Squeeze Juice of lime or dry mango powder or grated raw mango. Mix gently .

                            TASTE for Salt and Spices and add accordingly .

PAN FRIED BREAD PAKORA : 

 

 1. Mix  Chickpea flour and Rice flour , Red Chilli Powder, Coriander powder, Cumin Powder, Aajwain and Salt.Add Water slowly  and Mix well without any Lumps. Batter must be little thick to coat the Bread . 

3.. Cut the Bread into triangle .  Apply Coriander Chutney on one Side  of the Bread Slice.

4. Spread the  vegetable potato  filling .  Wet your fingers and Spread the Mixture evenly on ONE SIDE. Now Spread Tamarind and Dates Chutney on Potato Filling. Cover with another Bread traingle . Seal the edges with wet fingers . 

5. Heat a Non stick Pan and Grease the Pan with little Oil . Dip the Bread Pieces in Chickpea flour Batter and Place the Bread triangles in a Single Layer and Pan fry them on both sides till golden Brown.

                          Serve with Tomato Ketchup or Onion and Tomato Salad.

             NOTE : APPLYING CORIANDER CHUTNEY AND DATES TAMARIND CHUTNEY IS OPTIONAL . BUT TASTE GOOD .