Healthy and tasty recipes for child’s lunch box with left-overs
Preparing sumptuous dishes for your child’s school tiffin is one of the most challenging tasks for most women. There are many interesting dishes you can prepare out of leftover food and here’s one out of the bucket:
Egg chicken roll with leftover bread (1 serving)
A very tasty and filling snack for kids who . It can be prepared with a left-over paratha or roti. You can add to its nutritional value by adding vegetables of your choice as a filling. Your child will get a good dose of all the essential vitamins, protein, fibre and carbohydrate from this platter. Give it a try and see how in just 10 minutes you can bring a happy smile on your child’s face.
- 1 roti (left over)
- 1 egg
- 2-3 pieces of leftover chicken (deboned and shredded)
- Salt (according to taste)
- Cucumber grated finely 1 tbsp.
- Onion grated finely 1 tbsp.
- ½ of a lemon squeezed into juice
- Black pepper ½ tsp.
- 1 tbsp. red and yellow bell pepper cut in stripes (optional)
- Tomato sauce 1tsp. (optional)
- Oil for frying
Beat the egg in a bowl with a pinch of salt and pepper. Now, heat oil in a frying pan and pour in the beaten egg mixture. Put the roti on top of the egg and press lightly with a spatula till the egg sticks on the surface of the roti and it becomes golden brown. Turn over the roti and fry the other side too. Now, take a bowl and mix cucumber, onion, shredded chicken, remaining black pepper, salt, lemon juice and other ingredients well. Put the mixture on the egg roti and roll it. Wrap a paper around and fold both ends well. Your lunch box tiffin is ready!
Curd Rice with French Fries (1 serving)
Curd rice is a dish which is prepared for lunch in almost every household and food joints of South India. Due to addition of coloured fruits and vegetables it looks attractive and tasty. It is a great summer cuisine that keeps your digestive system cool and tantalises your taste buds. Curd rice is usually served with pickles and papaads. But, you can apply your own innovative culinary skills to make it yummier for your kid.
- 1 cup of cooked rice
- 1 cup of pomegranate
- 1 cup of finely grated carrot
- ½ tsp. grated ginger
- ½ tsp. toor daal
- ½ tsp. chopped coriander leaves
- 1 tbsp. curry leaves
- ½ tsp. mustard seeds
- Salt to taste
- 2 cups yoghurt
- A few cashews (optional)
- One or two dried red chillies
- Oil for frying
- 1 potato sliced for French fries
- A pinch of black pepper powder
Curd rice- Mash the rice well with the help of a vegetable masher till the rice has a lumpy texture. Beat the yoghurt (add a little water to give it a semi solid consistency) and add to the rice. Gradually add pomegranate, carrot, ginger, coriander leaves and salt. Mix everything well so that every ingredient infuses well within the rice and curd. Now, heat a little oil in a pan and add the mustard seeds along with the red chillies. Once the mustard seeds start spluttering, add the toor daal, cashew nuts and curry leaves. Toss everything for a minute and turn off the flame and finally add this to the curd rice. Give it a final blend with a spatula and your curd rice is ready to serve.
French Fries- Heat oil in a frying pan till it starts fuming. Add the potato slices and fry till they are crisp and golden brown. Add black pepper powder and salt to taste. Take them from oil and let the extra oil be soaked by keeping the fries in a blotting paper. Your French fries are ready to serve with curd rice.