31 May The ‘Back to School’ Tiffin Recipes!!
So the kids are finally getting ready and excited for the new session where they will actually go to school, play with friends and share their lunch boxes; we as parents have mixed feelings about sending them to school, starting a super early day, cooking and packing the lunch boxes, taking care that they eat what is been sent and enjoy it too.
I have never sent a tiffin with M till date and now she is looking forward to the experience, and here I am getting chills thinking about what all I can cook super fast ‘n’ easy while giving her happiness ‘n’ health packed in her lunchbox.
So the mom in me tried to make a list, a ready reckoner, of the dishes that can be made in a jiffy, that do not require much preparation, are fun and healthy enough.
Bonus: Chutneys that can be stored for a few days and can be packed as accompaniments in the kids’ Dabba.
Here goes the list:
- Rawa Idli with *Peanut chutney’ – Soak Rawa/Suji in equal quantity curd. Add Salt, Grated Carrot and a pinch of Garam Masala for flavour. Leave the batter for 15 min for fermentation. Meanwhile, get the steamer, idli stand ready and give another wake-up call to the sleepy little one. After 15 minutes, add Eno fruit salt, put the batter in an idli stand and steam for 5 minutes. Cool down and pack with previously made ‘*Peanut Chutney’.
- Rawa Uttapam with veggies served with Ketchup– The same batter used for making ‘Rawa Idli’ can be used without Eno fruit salt to make uttapam. Add chopped vegetables(onion, capsicum, tomato, carrot etc.) on one side and cook on both sides with little oil. Pack with Peanut Chutney or ketchup.
- Methi Parantha with **Tomato-jaggery chutney– Instead of chopping methi, I prefer mincing methi in a grinder because my family doesn’t like eating leaves as leaves. Add grated ginger, ajwain, salt, amchur and garam masala. Knead the flour with water adding a little ghee or oil at the end. Make soft paranthas and pack with chutney or ketchup.
- Cheese Capsicum Sandwich – This one is quick and super yummy. Chop Capsicum and Onion. On a slice of bread, spread tomato ketchup, layer capsicum, onion, sprinkle salt, cumin powder, oregano and add a cheese slice. Cover with another slice of bread. Grill or toast and add little butter on the top. Cut into 4 parts and pack.
- Savoury Vermicelli – Chop onion, tomatoes, capsicum and roast in 1 teaspoon oil. Add haldi, salt, garam masala. Add Roasted vermicelli and enough water to immerse the vermicelli. Put on medium to low flame and cover with a lid. Meanwhile, pack another snack box and fill the water bottle for your little one. Open after 10 min. Once it cools down a bit, pack the yummy healthy dish.
- Sprouts Cheela– Make a paste with green sprouted moong dal in the grinder adding little water. Add a spoon of besan, crushed garlic(optional), ajwain, salt, hing and a pinch of garam masala to make the batter. Cook like pancakes on both sides. Chopped tomatoes can also be added on one side while cooking, like Uttapam. Kids will love the tanginess of tomatoes. Pack with ketchup/ *peanut chutney/**tomato jaggery chutney.
- Paneer Bhurji Roll – Our good basic Paneer Bhurji is made with sautéed chopped onions, tomatoes (optional), fresh coriander, haldi, salt, garam masala and lastly, hand crushed Cottage Cheese. Mix well wrapping the paneer in spices while keeping the paneer moist and soft. Wrap the cooled down Bhurji in ajwain parantha to make a healthy homemade Roll. Fix the roll with a toothpick (sharp edges broken). Pack with tomato ketchup.
Bonus: These chutneys go with most of the tiffin foods and can be stored in the refrigerator for a couple of days.
- *Peanut chutney – Roast a cup of peanuts and take down on a plate for cooling. While it cools, roast half onion in 2 drops of oil and just 1 min before putting the flame off, add 4-5 peeled cloves of garlic, a teaspoon of whole jeera and one green chilli(optional). Roast for half a minute to bring out the aroma, put the flame off and keep the pan down. Combine the roasted peanuts and the onion mix in a grinder jar and add enough water to make a paste. Run the blender and adjust the chutney consistency as needed. Take out in a bowl, add common salt and black salt in 6:4 ratios and mix well. This one hardly stays for 2-3 days at my home because M wants it with almost everything.
- ** Tomato Jaggery chutney – Take a teaspoon of oil in a small pan and add Methi-dana(Fenugreek seeds), Rye (Mustard seeds) and Saunf (Fennel). Once they crackle, add a pinch of haldi, add chopped Tomatoes, Cumin powder and salt. Cover with a lid and put on low flame. Once the tomatoes turn mushy and tender, add a spoonful of jaggery powder and mix well till all comes together at a chutney consistency. One can use masher or just leave it a little lumpy. When the aroma of yummy chutney is attained in place of tangy tomatoes and sweet jaggery, put the flame off and let it cool down before packing or storing.
I hope these recipes help me and you to keep ourselves satisfied and the kids happy, during long days at school.
Do share more quick tiffin recipes in the comments and help fellow parents.
May these tots, who are going back to school after almost 2 years, flourish and come out in flying colours in times to come.
So mommies, gear up, charge up – It’s Showtime.
Happy ‘Back to School’ time!! 🙂