School Lunchbox RECIPES

With the new academic year set to begin in June-July, we present four healthy and nutritious school lunch box meals you can rustle up quickly: writes Khushboo Nehaal Jashnani PROTEIN RICH PANEER TIKKI Ingredients • 1 cup crumbled or grated paneer • ½ cup grated carrot • ½ capsicum • ¼ cup onion • ½ tsp ginger garlic paste • Handful of chopped coriander leaves • Breadcrumbs • ¼ tsp red chilli powder • Salt • ¼ tsp pepper powder Preparation guide • Mix all ingredients in a bowl, except breadcrumbs. • Make medium size balls and flatten them gently. Grease palms with oil and shape them into tikkis. • Heat a non-stick saucepan with oil or ghee of your choice. • Dip tikkis in breadcrumbs. Shallow fry until golden brown. • Remove and place on tissue paper, to drain excess oil. • Serve with chutney or sauce. CARROT POORI Ingredients • 1 cup ground wheat flour • 1 medium sized grated carrot • Handful of coriander leaves • Handful of chopped pudina leaves • 2 tbsp oil (to knead dough) • ½ tsp jeera • 1 chopped green chilli (if required) • 3 tbsp yogurt/dahi • ¼ tsp turmeric powder • 1 tsp red chilli powder • ¼ tsp garam masala powder • Salt • Water to knead soft dough Preparation guide • Mix flour and yogurt. Add warm water and knead the dough. Set aside. • Mix grated carrot, chopped coriander and pudina leaves, jeera, chopped green chillies and masala powder. Add salt and mix well. This is the filling for the poori. • Roll the dough with a rolling pin, make a big circle-shaped roti. Place a small amount of filling. Fold in edges to cover the filling and roll again. • Use a heart cutter or circle-shaped tiffin box lid and make cut-outs of the rolled roti. • Heat oil in a kadai • Fry the cut-out pooris one by one. • Remove and place on tissue paper, to drain excess oil. • Serve with sauce or jam. NO OVEN BREAD PIZZA Ingredients • 2 bread slices • ¼ cup chopped vegetables of your choice (onion, tomato, capsicum, black olives) • 1 tsp pizza sauce • Italian seasoning of your choice • ¼ tsp black pepper • Salt • 2 tbsp mozzarella cheese Preparation guide • Take bread slices and spread pizza sauce over them. • Sprinkle vegetables on top. • Grate mozzarella cheese and sprinkle over the veggies. • Heat a non-stick pan and add butter to grease well. • Place bread slices on pan. • Cover pan with a lid. • After three minutes, check if cheese is melted. If done, remove and sprinkle oregano or Italian seasoning. • Serve with ketchup. COLOURFUL MINI VEGETABLE IDLIS Ingredients • 1 cup idli batter • ¼ cup chopped veggies of your choice – grated carrot, boiled corn, beans, peas, coriander leaves • ½ cashew for every idli Preparation guide • Pour batter into a mini idli…