KIDS LUNCH BOX - CORN TOAST AND BROILED ASPARAGUS !

LUNCH BOX :  CORN TOAST, STRAWBERRY AND BROILED ASPARAGUS !

SNACK BOX :  CHOCOLATE BISCOTTI, TORILLA CHIPS, PISTACHIO AND DATES !

RECIPES FOR 

CORN TOAST In original recipe I used  Multigrain bread but for lunch I used mini baguettes because thin bread gets soggy.  Still if you want to go ahead with normal breads follow this procedure.

 

LUNCH BOX 

 

SNACK BOX 

 

Here is another Method for CORN TOAST without white sauce !

Ingredients :

Corn - 1/2 tin

Green chilli - 1 deseeded

Cilantro - few finely chopped

Mozzarella grated - 1/8 cup

Cheddar cheese grated - 1/8 cup

Olive oil 

Bread - 4 cut diagonally

Pepper and salt as needed

 

Method :

1. Drizzle some olive oil in the bread and toast in the oven or toaster slightly.

2. Now mix the above ingredients in a bowl .

3. Divide and top the mixture in the bread equally.

4. Bake it in 350 f preheated oven until cheese melts and start to show brown spots.

Enjoy !!!

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KIDS LUNCH BOX : OLIVE EGG RICE AND SEASONED BLACKEYED PEAS !

LUNCH BOX:  OLIVE EGG RICE, SEASONED BLACK EYED PEAS/ SUNDAL, CUCUMBER FOR LUNCH!

SNACK BOX: ORANGES, DARK CHOCOLATE POPCORN BAR WITH PUMPKIN SEEDS AND FLAX SEEDS WITH HINT OF SEASALT, PEPPER JACK CHEESE!

LUNCH BOX

SNACK BOX

RECIPES FOR

1. OLIVE EGG RICE

2. SEASONED BLACK EYED BEAN / SUNDAL 

3. DARK CHOCOLATE POPCORN BARS

INGREDIENTS:

Black eyed peas - 1 cup

Onion - 1 medium size finely chopped

Tomato - 1/2 finely chopped

Curry leaves few

Lemon juice - 1/2 tbsp or more if you want

Oil - 1 1/2 tbsp

Salt - as needed

For Tempering:

Mustard seeds - 1/4 tsp

Urad dhal - 1 tsp

Asafoetida - couple of pinches

Turmeric - 1/8 tsp

To Grind:

Saunf - 1/2 tsp

Green chilli - 2

Peppercorns - 4 to 5

Coconut grated - 1 tbsp

Cilantro - handful

Ginger - 1 tsp grated

Grind the above ingredients to coarse paste.

METHOD:

1. Soak Black eyed peas for minimum 4 hours or overnight.  Pressure cook for 3 whistles.  Make sure it’s not mushy, it should be soft but hold its shape. After pressure is released drain the peas and keep it aside.

2. Heat oil in a pan, add Mustard, urad dhal, curry leaves and asafoetida.

3. Now add onion and tomato, sauté till tomato is mushy. Add turmeric.

4. Add the ground paste, Black eyed peas and salt.

5. Sauté for few minutes in low flame until everything is blended well.

6. Finish it with lemon juice.

 

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KIDS LUNCH BOX : LEMONY RICE NOODLES , SEASONED BLACK GARBANZO !

LUNCH BOX : LEMONY RICE NOODLES, SEASONED BLACK CHICKPEAS/GARBANZO, DATES FOR LUNCH !

SNACK BOX : FIGS AND CHOCO ALMOND STICKS FOR SNACKING !

RECIPE FOR LEMONY RICE NOODLES AND SEASONED BLACK GARBANZO COMING SOON............

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KIDS LUNCH BOX : EGG CHEESE PARATHA !

LUNCH BOX : EGG CHEESE PARATHA, GREEN PEA GARLIC FRY AND OLIVES !

SNACK BOX : CHOCOLATE COOKIE !

RECIPE FOR

EGG CHEESE PARATHA AND GARLIC GREEN PEAS COMING SOON..........

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KIDS LUNCH BOX : ALOO/POTATO TIKKI WRAP !

LUNCH BOX :  ALOO TIKKI WRAP , GRAPES AND CHERRY TOMATO !

SNACK BOX : CHOCOLATE GRANOLA BAR FOR SNACKING !

RECIPE FOR ALOO TIKKI WRAP :

COMING SOON............

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KIDS LUNCH BOX - COCONUT RICE AND POTATO FRY !

LUNCH BOX : COCONUT RICE, SPICY POTATO FRY,  CARROTS !

SNACK BOX :  GRAPES, SEASONED GARBANZO/ CHICKPEAS AND TORTILLA CHIPS FOR SNACKING !

RECIPE FOR 

SEASONED GARBANZO/ CHICKPEAS

Ingredients:

Garbanzo bean - 1 cup

Mustard - 1/8  tsp

Urad dhal - 1/2 tsp

Curry leaves - few

Asafoetida - A pinch

Lemon - 1/2 tbsp

Coriander - few for garnishing

Shredded Coconut - 1 tsp

Oil and salt

Coriander leaves - 1 tbsp finely chopped

Ginger - 1/4 inch piece 

Green chilli - 2 

Make Paste of ginger and green chilli.

Method:

1. Soak the Channa overnight. Pressure cook by adding salt.  It has to be soft but firm.  (Do not over cook then it becomes mushy which we do not want)

2. Drain the water.

3. Heat oil in a pan.  Add mustard, Urad dhal and curry leaves.

4. Now add the Asafoetida.

5. Add ginger and green chilli paste.

6. Add cooked Garbanzo.   Now add lemon juice and salt.

7. Add the coconut, mix well until everything is blended well.    Garnish with chopped coriander.

COCONUT RICE

Ingredients :

Basmati rice - 1 cup (cooked and cooled)

Coconut - 1/4 cup grated

Curd chilli or Red chilli - 3 or 4

Curry leaves - few

Cilantro - chopped 1/2 tbsp

Coconut oil - 3/4 tbsp

Salt as needed

Tempering:

Mustard seeds - 1/4 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

Method:

1. Heat oil in the pan, add mustard seeds once they starts spluttering add the dhals.

2. Now add the chillies and curry leaves.

3. Add coconut and sauté slightly, now add the cooked rice and salt.

4. Mix well and when the rice gets warm enough switch off the flame.

5. Garnish with Cilantro. 

SPICY POTATO FRY

Ingredients :

Potato - 2 medium size chopped to small cubes

Red chilli powder - 1 tsp (Increase or decrease accordingly)

Turmeric powder - 1/8 tsp

Garlic powder - 1/8 tsp (If you don't have garlic powder add 1 crushed fresh garlic but again its optional to use garlic powder and garlic)

Oil - 1 1/2 tbsp

Curry leaves - few

Mustard seeds - 1/4 tsp (optional)

Salt as needed

Method:

1. Wash potato in fresh water, drain and keep it aside.

2. Heat oil in the pan. Add potato fry for few minutes by closing the lid once in a while until potato is half cooked.

3. Now add all the powders, salt and curry leaves.

4. Cook/ fry the potato in low to medium flame till the potato are slightly crisp on the outside.

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KIDS LUNCH BOX - SAGO / SABHUDHANA MOONGDHAL UPMA

LUNCH BOX : SAGO/ SABHUDHANA MOONGDHAL UPMA, CUCUMBER, RASPBERRY !

SNACK BOX : PEACH AND HOMEMADE WALNUT COOKIES DIPPED IN MILK CHOCOLATE FOR SNACKING !

RECIPE FOR 

SAGO/ SABHUDHANA MOONGDHAL UPMA 

WALNUT COOKIES

Use the same recipe and add some chopped walnuts when you mix the dough.

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KIDS LUNCHBOX - BLACK BEAN SPAGHETTI(GLUTEN FREE) WITH ASIAN DRESSING !

Lunch:  Black Bean Spaghetti, Vegetables and Tofu with Asian dressing, Boiled corn and Orange !

Snack: Pear, Seaweed snack, Cheez- It !

RECIPE

Today it’s kind of Asian dish for lunch box.  I used Black bean Spaghetti shape which is organic, gluten free, high in Protein, fiber and rich in Iron.  Don't expect the texture of this Black bean Spaghetti like other normal ones.  It’s very nutty and little chewy.  When it is dressed with flavorful sauce and crunchy it tastes good.  Make sure you make this couple of hours before to get full flavor and taste. 

LUNCH BOX 

SNACK BOX

YOU CAN GET BLACK BEAN SPAGHETTI

Black bean Spaghetti with Asian dressing

Ingredients:

Black bean Spaghetti - 300 gm
Colored Peppers - 1 /2 cup julienned (I used red, orange, and yellow)
Edamame - 1/4 cup
Pressed Tofu - 1 block (How to press TOFU???)
Cut Tofu to 1 inch cubes, sauté in the pan with little oil till golden brown.
Snow peas - 1/4 cup chopped to halves
Spring onion - 4 cut to 1 inch pieces
Garlic - 1/2 tbsp. finely chopped
Ginger - 1/2 tbsp. finely chopped
Cilantro - few chopped
Peanut oil - 2 tbsp
Salt as needed

Sauce:

Soy Sauce - 4 tbsp
Rice Vinegar - 2 tbsp
Brown Sugar - 2 tbsp (tightly packed)
Sriracha (Chili sauce) - 2 tbsp (Increase of decrease according to your preferance)
Pure Sesame oil - 1 tsp
Whisk the dressing in a bowl and keep it aside.

Method:

1. Cook Black bean Spaghetti as per the package instruction. (Cook, drain and wash in cold water), keep it aside.
2. Now heat peanut oil in a wok, add ginger and garlic.
3. Once raw aroma disappears add the peppers, edamame, and snow peas sauté couple of times and make sure it is 3/4th cooked but firm. 
4. Now add the dressing and switch of the flame.
5. Now in the same wok add the cooked Spaghetti and fried Tofu.  Toss well so that everything is mixed well and sauce is coated all over.
6. Now again switch on the flame and sauté once in a while until it is slightly warm.
7. Put off the flame, add the Spring onion and cilantro.

Note:

This tastes good after couple of hours.  When noodles soaks up in the dressing it tastes great with Crunchy colorful vegetables .

 

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