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Imagine the delight on your kids’ faces when they find a totally unexpected favourite in their snack box! Treats like Pizzas , tacos, etc., are generally reserved for special occasions, and often enjoyed only at home or at eateries because most people think they will not be good if packed in a lunch box. But, if prepared the right way, you can pack these surprises to school! These Mini Bean Tacos, for example, stay good in the dabba for 5 hours. The taco shells can be made in advance and stored in an airtight container. The rajma too can be soaked, pressure-cooked and refrigerated the previous night itself, so that in the morning you just need to cut and assemble the rest. The shell and topping are packed separately, so that it does not get soggy. At school, your child can have fun filling in the shells and munching on it along with friends. If you wish to make more taco shells, just double the quantity of the ingredients.

An interesting twist to the homely thepla makes it an exciting snack that will fascinate young kids. To make this sumptuous Cheesy Thepla Potato Wrap, fenugreek flavoured theplas are rolled up with a crispy potato mixture, which is flavoured with peppy masalas like amchur powder. You can make the theplas in advance if you wish to save time, but make sure you add enough oil so that it does not dry up and break when rolling. You can even give the thepla and the crispy potato separately, but rolling it up with a layer of cheese spread will make it more handy to eat and tastier too. Pack some Kurmura Chikki also, it will be an after lunch sweet treat for their taste buds.

Tasty, sumptuous and convenient to handle, the Jhatpat Aloo Roll is a wonderful dish to send in your kids’ tiffin box, as it stays fresh for at least 5 hours. While we have made it with fresh rotis you can also make use of leftover rotis to make these rolls, because they will regain enough moisture and flavour from the chutney lining and potato stuffing. The potato mixture is also quite unique in that it combines potatoes with bread for volume and an excellent texture. Not only that, the addition of chaat masala, chilli paste, lemon juice, etc., imparts a tongue-tickling flavour to the rolls, making them really irresistible to your kids. You can also alter this recipe to your kids’ liking by including or omitting ingredients like onions and ginger-garlic paste. If your child has a sweet tooth, pack a sweet delicacy like Date and Almond Balls or Cocoa Walnut Squares in another tiffin for an after lunch treat.

coleslaw sandwich recipe | Indian style coleslaw sandwich | creamy coleslaw sandwich | with 22 amazing images. When your kids get bored of the same old butter-jam and cheese sandwiches, try this exciting quick coleslaw sandwich instead. Learn how to make coleslaw sandwich recipe | Indian style coleslaw sandwich | creamy coleslaw sandwich | Hot dog rolls packed with a sumptuous mixture of veggies held together with mayonnaise and ketchup, this Indian style coleslaw sandwich is creamy, tangy, juicy and crunchy. Kids will love to bite into this creamy coleslaw sandwich and enjoy its many flavours too. This quick treat can also be easily prepared with bread slices, in case you forgot to stock up on hot dog rolls. The best part is that it stays good for around three hours, so you can even pack it in the tiffin box for your kids to enjoy at school. Tips to make coleslaw sandwich: 1. If you do not find hot dog rolls, you can also use any baguette or slice bread. 2. You can also add little fresh cream to make it creamier. 3. You can also add boiled corn. Enjoy coleslaw sandwich recipe | Indian style coleslaw sandwich | creamy coleslaw sandwich | with detailed step by step images.

An all-time favourite tiffin treat, the Vegetable Fried Rice is a tasty and satiating one-dish meal, which can be made in minutes, but stays fresh for over five hours. The crunchy veggies add a splash of colours and myriad flavours to the dish, while the readily available sauces add an enjoyable pungency to it. The wide assortment of veggies and bean sprouts in the Fried Rice also ensure that your kids get ample nutrients.

Your children will be unable to hold back the delight that wells up in the hearts when they see Mumbai’s favourite street food, Pav Bhaji, packed with mom’s love in their tiffin box! In fact, this element of surprise adds to the taste of this all-time favourite snack. With loads of veggies, sprouts and tongue-tickling pav bhaji masala, the bhaji is a perfect match for butter-roasted ladi pav. Cool the bhaji and the pav completely and pack them as suggested in the recipe, to ensure that they remain fresh and tasty at lunch time. Pack some Mint Chaas in a thermos flask, to cool off after the chatpata Pav Bhaji treat.

tomato onion paratha recipe | healthy onion tamatar paratha | tomato onion paratha with whole wheat flour | with 30 amazing images. tomato onion paratha recipe is a Punjabi paratha made with simple ingredients. Learn how to make tomato onion paratha with whole wheat flour. For those days when you want to have something chatpata but made quickly, tomato onion paratha is what you can choose! With tomatoes, onion, coriander and spices, the masala tomato onion paratha is nice and tangy but also easy to make. Since the stuffing is salad-like, it is also crunchy and refreshing to bite into. tomato onion paratha is a sumptuous Indian flat-bread that can be relished with curd, pickle, raita or even sabji. tomato onion paratha is rich in Vitamin C, Phosphorus, Vitamin B1, Fiber. If you are on weight loss, diabetic, heart issues then relish tomato onion paratha. Pro tips for tomato onion paratha. 1. Make sure the onions are finely chopped or they will break the paratha while rolling. 2. The tomatoes are de seeded so that no water is released. Make sure the tomatoes are finely chopped or they will break the paratha while rolling. 3. Roll the paratha again into a 125 mm. (5”) diameter circle using whole wheat flour for rolling. Note the paratha will crack in places and that is okay as it's due to the stuffing. 4. Use coconut oil always in your cooking. 5. Use a spatula to press down while cooking the paratha Enjoy tomato onion paratha recipe | healthy onion tamatar paratha | tomato onion paratha with whole wheat flour | with step by step photos.

paratha stuffed with vegetables and cheese recipe | mixed vegetable and cheese paratha | stuffed vegetable and cheese paratha | with 50 amazing images. Paratha stuffed with vegetables and cheese is a filling Indian breakfast meal. Learn how to make stuffed vegetable and cheese paratha. Paratha stuffed with vegetables and cheese is a mouthwatering Indian flatbread that is made with whole wheat flour, plain flour, mixed vegetables, and cheese. The vegetables can vary depending on your personal preference, but some popular options include potatoes, carrots, peas, onions, and bell peppers. The cheese can also vary, but some popular options include processed cheese, cheddar cheese, mozzarella cheese, and paneer cheese. Main ingredients for paratha stuffed with vegetables and cheese. Carrots : You can add any vegetables of your choice like grated beetroot, bottle gourd, cabbage, etc. Cauliflower has a mild and slightly sweet flavor that compliments the other ingredients in the paratha, such as vegetables, cheese, and spices. Cauliflower adds bulk to the paratha, making it more filling and satisfying. Potatoes are a relatively inexpensive ingredient, making them a good choice for budget-minded cooks. Potatoes add a bit of texture to the paratha, making it more interesting to chew and swallow. Make sure that all the veggies are either finely chopped or grated. This helps in rolling the vegetable and cheese paratha easily. Serve paratha stuffed with vegetables and cheese with curd or low fat curds or raita. Pro tips for paratha stuffed with vegetables and cheese. 1. Green peas have a slightly sweet and nutty flavor that pairs well with the other ingredients in the paratha filling. Green peas add a bit of texture to the paratha filling, making it more interesting to chew and swallow. 2. Processed cheese has a strong, salty flavor that compliments the other ingredients in the paratha. Processed cheese melts easily, which gives the paratha a gooey and creamy texture. Processed cheese is relatively inexpensive, making it a budget-friendly option for adding cheese to paratha. 3. Add 2 tsp finely chopped green chillies. Alternatively, you can make use of red chilli powder or skip adding the chillies altogether as we have already added chillies in the spicy paste. 4. Add 1 cup whole wheat flour (gehun ka atta). We have used a combination of maida and atta to keep the paratha healthy yet soft. Enjoy paratha stuffed with vegetables and cheese recipe | mixed vegetable and cheese paratha | stuffed vegetable and cheese paratha | with step by step photos.

rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with 45 amazing images. rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice is a one dish satiating meal in itself. Learn how to make stuffed rice paratha. To make rice paratha, first make the dough. For the spicy rice stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the ginger-garlic paste and sauté for a few seconds. Add the green chillies, chilli powder, turmeric powder, cooked rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the mint and coriander and mix well. Allow to cool completely and divide the stuffing into 8 equal portions. Keep aside. The to make stuffed rice paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the spicy rice stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 125 mm. (5") diameter circle with the help of a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the parathas, using a little oil, till they turn brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 7 more parathas. Serve immediately with fresh curds. A great way to use up left-over rice or pulao and create an altogether new recipe. These spicy rice parathas with left over rice are very common in Gujarati homes, where the rice left-over from dinner is seasoned further, stuffed into parathas and served for breakfast or lunch the following day. Although the stuffed rice paratha is a simple preparation perked up with green chillies, cumin seeds, ginger garlic paste and fresh herbs; the outcome is exotic and luxuriant which you can enjoy with Methambo or Quick Mango Chunda. A bowl of curd too is a satiating accompaniment. Tips for rice paratha. 1. Serve rice paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. Serve rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with achar. Enjoy rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with step by step photos.

veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli | with 28 amazing images. veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli is a unique way of serving idli. Learn how to make soft stuffed idli. To make veg stuffed idli, wash and soak the idli rawa, poha and urad dal in enough water in a deep bowl for 2 hours and drain well. Blend in a mixer using ½ cup of water till smooth. Transfer the mixture into a deep bowl, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 6 to 8 hours. For the vegetable stuffing, heat the oil in a broad non-stick pan, add the urad dal, mustard seeds and curry leaves and sauté on a medium flame for a few seconds. When the seeds crackle, add the green chillies, vegetables and salt and sauté on a medium flame for 2 to 3 minutes. Keep aside. Put 1 tbsp of the idli batter into each greased idli moulds. Put approx. 1 tsp of the prepared vegetable stuffing over the idli batter and finally top it with ½ tbsp of the idli batter evenly over it. Steam in a steamer for 12 minutes. Allow the idlis to cool slightly and then demould them using a spoon. Repeat steps 1 to 3 to make 1 more batch. Serve hot with sambar and coconut chutney. A delicious snack that combines the sumptuousness of idlis with the great taste and goodness of mixed veggies. The idli batter for this South Indian stuffed idli is relatively easy to make, as you just need to soak and blend all the ingredients together and ferment. This batter is steamed with a stuffing of mixed veggies sautéed with a simple, traditional tempering, which gives it a superb aroma and taste. The softness of the South Indian stuffed idli together with the juiciness and myriad flavours of the veggies make the Veg Stuffed Idlis a really rare and delightful treat. You can also try other innovative idli recipes like the Stuffed Potato Idli and the Sweet Idli. Veggies like carrot and French beans add crunchiness to the masala stuffed idli. You don’t need to boil the vegetables as they are sautéed. So just chop them finely. Enjoy these idlis with sambar and coconut chutney. Tips for veg stuffed idli. 1. Keep the batter to ferment in a dark and warm place. In the winter season, it might take 1 to 2 hours extra for fermenting. 2. Remember to grease the idli moulds before putting the batter, so demoulding becomes easier. 3. Cool slightly before demoulding. This helps to demould a perfect idlis. Enjoy veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli | with step by step photos.

This tongue-tickling rice treat is prepared with readily-available ingredients, but has an unforgettable flavour and pleasing texture. The key ingredients, which endow this South Indian Stir-Fry Rice with such irresistibility, are sesame seeds and peanuts. These ingredients are perfectly complementary to the rustic tanginess of tamarind, and together, they make this stir-fried rice recipe a perfect winner! Eat with Cucumber Pachadi if you wish to mellow down the spicy flavours.

soya palak masala recipe | soya chunks in spinach gravy | soya palak curry | with 33 amazing images. soya palak masala recipe is very tasty and nutritious recipe. Learn how to make soya palak masala recipe | soya chunks in spinach gravy | soya palak curry | soya palak masala is a delicious dish that is made with soya chunks, spinach, and a variety of spices. It is a great option for a vegetarian or vegan meal, and it is also a good source of protein. You can serve this soya palak curry in lunch, or in dinner or in your kid’s lunch box. This dish is a great way to get your daily dose of protein and nutrients. This flavorful serve this soya palak curry in lunch, or in dinner soya chunks in spinach gravy is sure to please everyone at the table. Tips to make soya palak masala: 1.You can also add fresh cream in the curry to make it richer and creamier. 2. Here is link to learn to make spinach puree. 3. Make sure to add salt while soaking soya chunks. Enjoy soya palak masala recipe | soya chunks in spinach gravy | soya palak curry | with detailed step by step photos.

The Sweet Potato Roti is an off-beat roti with the pleasant flavour of sweet potatoes, perked up with spice powders and coriander. The scrumptious mouth-feel and peppy flavour of this mildly-sweet roti is sure to be loved by young and old alike. It is comparable to thepla but quite different too, which makes it a must-try! You can serve it as a snack or for breakfast, with your favourite subzi or just curds and pickle. You can also try other sweet potato recipes like Sweet Potato Tikki or Sweet Potato Khichdi.

aloo beans sabzi recipe | potato and French beans curry | French beans aloo sabzi | with 27 amazing images. French Beans Aloo Sabzi is a simple yet flavorful North Indian dish. Learn how to make aloo beans sabzi recipe | potato and French beans curry | French beans aloo sabzi | Aloo Beans Sabzi is a hearty and flavorful Indian sabzi recipe that combines the creamy texture of potatoes with the vibrant green colour and crunch of beans. This stir-fried sabzi is a great accompaniment to rotis or plain parathas, making it perfect for a quick weekday meal. The potato and French beans curry is spiced with basic Indian spices like cumin, turmeric, coriander, and red chilli powder, giving it a comforting, homestyle taste. The vegetables are sautéed until tender, retaining a slight crunch in the beans, while the potatoes are soft and nicely coated in spices. The result is a wholesome, mildly spiced sabzi that pairs beautifully with Indian breads or can be served as a side dish with rice and dal. The aloo beans sabzi recipe is easy to follow and involves minimal ingredients. Super easy to make and quick, this French beans aloo sabzi recipe is made with minimum ingredients and yet tastes very good. It's a versatile dish that can be enjoyed as a side dish or a main course. pro tips to make aloo beans sabzi: 1. A squeeze of lime juice at the end can add a bright, tangy flavor. 2. You can also use baby potatoes to make this recipe. 3. For a richer flavour, you can cook this sabzi in ghee instead of oil. Enjoy aloo beans sabzi recipe | potato and French beans curry | French beans aloo sabzi | with detailed step by step photos.
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