Schools across the country have reopened after the 64-weeks pandemic lockdown of education institutions and many parents are cautiously sending children back to school. Here are some tried and tested lunch box recipes, writes Sabrina Rajan
Mini idli fry with coconut chutney
Ingredients
• ½ kg Idli batter (homemade or readymade)
• 2 tsp ghee
• 10 curry leaves
• 2 tbsp chutney powder
• ½ tsp mustard seeds
Preparation guide
• Grease the idli tray with oil, and some batter into each mould.
• Pour water into the idli dish or cooker and steam for about 15 minutes. Use a toothpick to pierce and check if the idli is done.
• If you don’t have the tray to make ‘mini idlis’, make regular size idlis and then dice them into bite-sized cubes.
• Heat ghee and toss in the mustard seeds. After they crackle, add the curry leaves and toss in the idlis.
• Stir fry, and add the chutney powder. Continue to stir till the idlis are fully coated with chutney powder.
Homemade cutlets with fresh vegetables and herbs.
Health benefits
The lentils used in idli batter provide protein and iron. The rice provides carbohydrates. Moreover, the batter is fermented, which aids gut health.
Ingredients
• 3 medium-sized potatoes
• 1 beetroot
• 2 carrots
• ½ cup peas
• 1 tbsp olive oil
• ¾ tsp salt
• ½ cup bread crumbs
• Oil (for frying)
Traditional pancakes with banana, almonds and honey in a white plate.
Preparation guide
• Grease a baking pan.
• Peel and dice the potatoes, carrots and beetroot, and spread inside the pan. Peel the peas and add
• Drizzle olive oil over the vegetables, and sprinkle salt over them. Stir, then spread them evenly in the pan.
• Add ¼ cup of water.
• Bake at 2200 C for 20 minutes.
• Allow to cool, then dry out the baked veggies in a pan over the stove, till the water disappears.
• Once cool, shape them into flat patties.
• Coat them with bread crumbs.
• Shallow fry them, cool and serve with rotis or rice.
Health benefits
Potatoes are rich in fibre and aid digestion. Beetroot is rich in folic acid, which aids bone growth and development, and heart health. Carrots provide much-needed vitamin A, good for ocular health.
Ingredients
• 1-1½ cup maida
• ¾ cup sugar
• 1 tsp vanilla essence
• 1 banana (firm)
• 1 tbsp cashews
• 1 tbsp raisins
• 1 tbsp roasted peanuts
• 3 eggs
• 2 tbsp milk
• 1 tsp baking powder
• 4 tsp butter
Preparation guide
• Beat the eggs, and add in sugar, vanilla essence and baking powder.
• Add the maida, and continue to blend the batter, till it’s thick.
• Crush the roasted peanuts and cashews. Chop the raisins into little bits. Cut half the banana into small cubes. Slice the remaining part of the banana.
• Heat a pan, add a little butter, and pour a spoon of pancake batter. Lower the flame to prevent burning.
• Sprinkle the crushed peanuts, cashewnuts, chopped raisins and banana.
• Turn over when done.
• Remove the pancake from the stove, and make the remaining pancakes.
• These can be served hot for breakfast with honey or caramel sauce, topped with banana slices, or packed into the school snack box.
Health benefits
Nuts are rich in good fats, antioxidants and protein. Eggs provide protein, choline, iron, vitamins D and B12. The bananas and raisins are hi-energy foods. Children benefit from a mix of protein and carbohydrates. This is an excellent breakfast or mid-morning snack. If you want a healthier option, use whole wheat flour.
