Getting ideas for kid’s lunch box is a challenging task for most of the mums, particularly if the kids are fussy or demanding. Which is why we have put together some very easy recipes that are super-healthy and delicious. Try them out and watch your kids bring home empty lunch boxes!

1.Capsicum Paneer Rolls


Capsicum paneer roll is a great choice of lunch for kids filled up with proteins, vitamins, and minerals. This will keep your child sharp, strong and boost immune health.

Prep Time :10 minutes, cooking time 20 minutes

Serves 4 rolls

Ingredients Required

1. Wheat flour 1/2 cup

2. Salt ¼ teaspoon

3. Oil 1 tablespoon

For the Stuffing

  1. Oil - 1 tbsp.
  2. Garlic - 2 cloves
  3. Onion - 1
  4. Ginger-garlic paste - 1/2 tsp
  5. Capsicum/Bell Pepper - 1 cup (all colors)
  6. Salt needed
  7. Chilli powder - 1/2 tsp
  8. Turmeric powder - 1/4 tsp
  9. Coriander powder - 1 tsp
  10. Roasted cumin powder - 1/2 tsp
  11. Garam masala -1/2 tsp
  12. Coriander Leaves - 2 tbsp, finely chopped
  13. Paneer - 1/3 cup grated

Method

Take wheat flour, salt and oil together, add warm water slowly and make a soft dough. Knead well and let it rest for 20 minutes.

Finely chop bell peppers, onions and garlic into small pieces.

Heat oil in a pan add the chopped onions, garlic and sauté until it turns soft. Add the ginger garlic paste and cook it for few minutes.

Add chopped bell peppers, spices, garam masala and salt as needed. Cook for few minutes until capsicum turns soft. Now add the grated paneer, chopped coriander leaves and mix it well.

Roll the dough into a thin small circle and cook it well adding little oil. Once the roti’s are done place the stuffing in the center and roll it using a toothpick.

Delicious yummy rolls are ready to be packed in the lunch box.

 2. Beetroot Quinoa Pulao


A colourful power packed pulao with vitamins and minerals. This pulao provides the kids the needed nutrients to boost stamina, and immunity.

Preparation Time 10 minutes, Cooking time 20 minutes, Servings 2

Ingredients Required:

  1. Instant Quinoa - 1/2 cup
  2. Water - 1 cup
  3. Salt - 1/4 tsp
  4. Onion - 1 thinly sliced
  5. Ginger-garlic paste - 1/2 tsp
  6. Grated beetroot - 1 cup
  7. Turmeric powder - 1/4 tsp
  8. Chilli powder - 1/2 tsp
  9. Mint leaves - fistful
  10. Salt to taste

   For the Seasoning

  1. Oil - 2 tbsp.
  2. Cumin Seeds - 1 tsp
  3. Cinnamon - 1-inch piece
  4. Clove - 1
  5. Bay leaf – 1

For Garnishing

   Coriander Leaves - 2 tbsp. finely chopped

Method

Take ½ cup of instant quinoa in a bowl. Add ¼ tsp salt and 1 cup of boiling water, mix well and keep it covered for 10 minutes. The quinoa would have absorbed the water, stir it well and keep it aside.

Heat oil in a pan, add cumin seeds, when it splutters, add cinnamon, bay leaf and cloves.

Add sliced onions and sauté until onions turn soft, now add ginger garlic paste and sauté for a few minutes.

To this add grated beetroot, mint leaves, spices and salt. Mix well and cook covered for 10 minutes.

Once done add the cooked quinoa and blend well, keep it closed for another 5 minutes.

Garnish with coriander leaves and serve with raita.

3. Colourful Penne Pasta


Kids love pasta, and when blended with vegetables it adds to the nutrient value and provides kids with a wholesome meal.

Preparation Time: 15 mins   Cooking Time: 6 mins   Servings :2

Ingredients Required

  1. 1 cup cooked penne
  2. 2 tbsp olive oil
  3. 1 tsp finely chopped garlic
  4. 1/2 cup blanched broccoli florets
  5. 3/4 cup coloured capsicum cubes (red and yellow)
  6. 1/2 cup zucchini cubes
  7. 2 tsp dry mixed herbs
  8. 1 tsp dry red chilli flakes (paprika)
  9. salt to taste
  10. 2 tbsp grated processed cheese

Method

    Heat the olive oil in a non-stick pan, add the garlic and sauté on a medium flame for a few seconds.

    Add the broccoli, capsicum, zucchini and salt and sauté on a medium flame for 2 to 3 minutes.

    Add the dry mixed herbs, chilli flakes and penne and sauté on a medium flame for 1 to 2 minutes.

    Switch off the flame, add the cheese and mix well.

    Allow it to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.