Back To School – Ready For New Lunch Box Recipes!

Schools have started and with that the million dollar question every day has also popped up! What to make in tiffin? As adults, we know the importance of food and nutrients in the daily diet. What best it would be in growth years for kids to eat? What gives them perfect nourishment? Which food items help them grow? And many more what, which and hows. We know all of these. And also the faces kids make while we serve the same old dishes in their lunch boxes. The food we think which are nutritious would have the wonderful expression of “I Won’t Eat” on or kid’s faces. So here we are, with few recipes, to make their day cheerful and food finger liking good with lots of health benefits.

A. Rice And Cucumber Pancakes

Ingredients:
• Nutrapoorna Rice flour: 1 cup
• Curd: 1/4th cup
• Cucumber: 1, peeled and grated
• Salt and pepper to taste
• Curry leaves: 10 to 12, chopped
• Mint leaves: handful, chopped
• Coriander leaves: a tbsp, chopped
• Water: 1/4th cup roughly for the batter
• Oil for cooking

Method:
1. In a bowl, mix in all the above ingredients except oil to make thick but a flowy batter.
2. Let it rest for 15 mins. Heat a non-stick pan.
3. Add some oil and pour around 2 tbsps of batter.
4. Spread a little to make a thin pancake. Cook both sides till browned.

B. Peas Paratha

Ingredients:
• Nutrapoorna Multigrain Atta: 2 Cups
• Water: 1 Cup
• For rolling Dry Flour: For Rolling
• For the Filling (grind together)
• Greens Peas (shelled), boiled: 1 Cup
• Asafoetida, powdered: 1/8 Tsp
• Cumin seeds, roasted: 1 1/2 Tsp
• Chilli powder: 1/2 Tsp

Method:
1. Steam/boil peas in little water and mash roughly.
2. In a wok heat couple of tbsps of desi ghee. Add jeera mashed peas.
3. Season with salt, coriander powder, bhuna jeera and garam masala. Cook till there is no moisture. Let it cool before making paranthas.
4. Knead the dough with peas filling using a little water and make the delicious healthy parantha.

C. Urad Dal Pancakes

Ingredients:
• Nutrapoorna Urad dal: 1 cup
• Nutrapoorna barik Rava/Semolina: 1 cup
• Salt as per taste
• Ginger: 1″
• Green chilli: as per taste (optional)
• Water as required
• Ghee/Oil: 1 tbsp +for cooking
• Fenugreek seeds/Methi dana: 7 to 8
• Curry leaves: 3 or 4 sprigs
• Mustard seeds: 1 Tsp
• Hing/Asafoetida: a pinch

Method:
1. Wash and soak Nutrapoorna urad dal and fenugreek seeds in enough water for 5 to 6 hours or overnight.
2. Drain the water and grind the dal, ginger and green chilli to a fine paste. Use some of the water for a smooth blend.
3. Take out the paste in a bowl. To this add Nutrapoorna barik semolina/rava and salt. Put enough water to get a smooth, thick but flowy consistency batter.
4. Heat a tbsp of oil/ghee. Add mustard seeds, hing and curry leaves. Let it all crackle. Pour this tempering in the batter.
5. Let it rest for ten minutes.
6. Heat a nonstick or heavy iron skillet. Drizzle some oil or ghee. Pour in one scoop of the batter and spread it nicely.
7. When the top has set, add some more ghee or oil on the sides and little one top. When the pancake starts leaving the sides then gently flip it and cook the other side.

D. Chapati Pockets

This one is the best recipe which could be tried with various filling in the chapati

Ingredients:
• Olive oil: no more than 1 tbsp
• Bell peppers: red, yellow and green finely chopped, half of each
• Broccoli: Boiled, 100 gms
• Paneer cubes: small size, a handful or more
• Boiled corns: a handful
• Par-Boiled peas: a handful
• French beans: 7 to 8 finely chopped
• Tomato ketchup: 1 tbsp
• Red chilli sauce: 1 tbsp
• Rice vinegar: 1 Tsp
• Salt as per taste
• Seasoning: oregano, basil, pepper, chilli flakes, rosemary, and thyme.
For chapati pockets:
• Nutrapoorna Chapati Atta: 2 Cups
• Water: 1 cup
• Oil: 1 Tbs

Method:
1. In a non-stick pan add the bell peppers. Cook for a min.
2. Put in broccoli, beans, peas, corn. Add salt n mix well. No need to add water. The veggies will release enough juices to make it moist and this will retain the flavors. Cook for 5 mins covered on low flame. Keep stirring in between.
3. Add the seasoning n paneer cubes. Put in both the sauces and vinegar and give a good mix. After a min or so switch off the flame.
4. Transfer this in a bowl. When it cools down add abt 2 tbsps or more of grated mozzarella cheese.

You can store the filling in the refrigerator and make chapati pockets in the morning.

For chapati pockets
1. Roll the chapatis small in size and thin. Apply little water on it. It will help in sealing.
2. Put the filling little away from the centre. Do not overload. Keep the edges clean. Then the side which is empty and bigger in size, lift it and cover the filling. Press gently to smoothen the surface. This step is important. It will help in even cooking.
3. Now take a knife and cut off the extra edges to give a rectangular shape or any desired shape. This will seal the edges properly.
4. Put this on a normal preheated tawa and cook like u cook normal paratha. First cook one side, flip, brush the cooked side with little butter, flip, brush the other side with little butter and cook till golden brown n crisp.

E. Besan Pancakes Loaded With Greens

Ingredients:
• Nutrapoorna Besan: 1 cup
• Hing: A pinch
• Salt, red chilli powder, pepper and a bit of garam masala
• Veggies: Of your choice (tomato, capsicum, yellow bell pepper, and Spinach leaves)
• curry leaves: 8 to 9
• Water for the batter.

Method:
1. Mix everything apart from veggies. Add water and mix. Batter consistency should be thin pouring consistency. Let the batter rest for 30 mins.
2. Add veggies and mix well.
3. Heat a griddle and brush with some oil/ghee.
4. Add 3 to 4 tbsps of batter and spread well. When the top sets completely, pour a little oil on top. Flip and cook both sides till golden brown and crisp

F. Spiral Tricolour Puris

Puris are everyone’s all time favorite. Add more health to your puris by including veggies and treat your kids with these delicious and color puris.

Ingredients:
• Nutrapoorna MP Lokwan Atta
• Ajwain: 1 Tsp
• Salt: To taste
• Ghee: 3 Tbs
• Spinach Leaves: A Few
• Coriander Powder: 2 Tsp
• Red Chilli Powder: 2 Tsp
• Red capsicum: 1

Method:
1. In Nutrapoorna MP Lokwan Atta, add ajwain, salt, and ghee. Add water in batches to knead a soft but firm dough. Refrigerate it.
2. Blanch few Spinach leaves with some salt. Puree it. Then add some more salt, ajwain, coriander powder, red chilli powder, and ghee. Knead a firm dough with spinach puree. If required add water.
3. For the third dough, grate red capsicum with the smallest part of the grater. Add this to the flour. Mix in salt, ghee, ajwain, coriander powder, turmeric and red chilli powder. Add some water and knead a firm dough.
4. Refrigerate the dough for 30 minutes before rolling.
For the spiral poori:
5. Roll a plain dough the normal way like you make a chapati. Keep aside. Similarly, roll spinach dough and carrot dough.
6. Now place the green on top of white one followed by orange. Now roll the three stacked doughs and make a tight log.
7. Cut the log into equal sizes and roll like a normal puri with a rolling pin.
8. Heat oil in the Kadai and deep fry both sides. Press them gently so that it puffs.

Use healthy, fresh and loaded with nutrients Nutrapoorna products to make you kid’s lunch break memorable.

Recipe source: https://www.facebook.com/babytummy1/posts/589501161435365