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Top 9 recipes for kid’s lunchbox/tiffin

Top 9 recipes for kid’s lunchbox/tiffin

Posted by: Blog Recipes

Every day, making lunchboxes for kids can be a hell of a task. Kids want to have tasty & fancy food while as a parent, mother searches for something that is healthy for their kids.

If you are stuck on a dead end of ideas for worry no more. Oddy Uniwraps presents ten easy to make & healthy lunch ideas for to pack in lunchbox.

1. One pot one shot pasta

 

ONE POT ONE SHOT PASTA
Pasta Recipes

Ingredients:

  • Macaroni /pasta – 1 cup
  • (can be any millet also)
  • Grated tomato – 1 cup
  • Water – 1⁄2 cup
  • Butter – 1 table spoon
  • Sliced onion – 1
  • Garlic cloves, minced – 2,3
  • Chilli flakes – 1⁄2 tsp
  • Pizza seasoning
  • (oregano)- 1⁄2 tsp
  • Salt – 1⁄2 tsp

Method:

  1. Mix all ingredients in a small pressure cooker and cook on medium heat.
  2. Cook for 2 whistles.
  3. Don’t open the lid immediately. Open after 10 mins.
  4. Pack it in organic wrapping paper to retain its taste & health.

Fast & easy to cook without compromising the taste of your kids.

2. Tandoori tofu with spinach Macaroni

 

Tandoori tofu with spinach Macaroni
spinach Macaroni Recipes

Ingredients:

  • Macaroni – 300 grams (cooked)
  • Marination for Tandoori Tofu
  • Tofu – 150 grams
  • Salt – 3⁄4 tsp.(to taste)
  • Kashmiri red chilli – 1⁄2 tsp.
  • Eastern Tandoori masala – 2 tsp. or you can
  • use any Brand sham, Basha kitchen king etc.
  • Lemon juice – 1⁄2 tsp.
  • Ginger garlic paste – 1⁄2 tsp.
  • for tempering
  • butter + oil – 2 + 2 tsp.
  • green chilli – 2 nos(chopped)
  • chopped capsicum – 2 tbsp.
  • Mixed vegetable (frozen) – 100 grams
  • Corn – 50 gram (frozen)
  • Sugar – 2 pinches
  • Knor vegetable Stock – 1⁄2 cube
  • Soy sauce – 1 tbsp.
  • Chilli sauce – 1 tsp.
  • Tomato ketchup – 1 tbsp.
  • White pepper – 1⁄2 tsp.
  • Salt – 1⁄4 tsp.
  • (left over) Spinach pesto – 2 tbsp.
  • Garnishing
  • Walnut – few (Chopped)

Method:

  1. Cook macaroni as per packet direction and strain it, mix little olive oil and keep aside.
  2. Add above (marination) masala to tofu and marinate for 10 min, then heat a nonstick pan add 2 tsp. oil + butter do shallow fry.
  3. In a wide nonstick pan add 2 tsp. butter + oil add green chilli, sugar, add all the veggie,knor vegetable stock stu soy sauce, chilli sauce, tomato ketchup, salt stir it well and cook for 2 min in low flame
  4. Now add fried tofu, cooked macaroni and gently mix it well, and sprinkle white pepper stir it and remove from the heat. You can also Send this kids to lunch, may be his whole class will be around his box for his yummy Tandoori tofu macaroni.

3. Three pepper casserole

Three pepper casserole
pepper casserole Recipes

Ingredients:

  • Cooked rice – 2 cups
  • Red, yellow, orange peppers – 1 cup, chopped
  • Crushed tomatoes – 1/2 cup
  • Garlic – 2, chopped
  • Onion – 1, medium, chopped
  • Olive oil – 1 tbsp.
  • Salt, pepper – to taste
  • Italian seasoning – 1 tsp
  • Mozzarella cheese – 1 cup

Method:

  1. Heat oil in a saucepan.
  2. Add the garlic and sauté for a minute followed by the onions.
  3. Sauté till brown. Add the peppers and sauté for 2 mins.
  4. Add the tomatoes and combine them together.
  5. Season with salt, pepper and Italian seasoning.
  6. Transfer to a greased loaf pan and top with loads of grated cheese.
  7. Preheat oven to 350F.
  8. Bake the casserole for 25-30 mins or until the cheese is melty and bubbly.

4. Avo-Carrot Savory MUFFINS

Avo-Carrot Savory MUFFINS
Carrot Savory MUFFINS Recipes

Ingredients:

  • 3/4 cup flour
  • (Multi-grain or all-purpose flour)
  • 1/2 Tsp Coriander powder
  • 1/2 Tsp. Cumin powder
  • 1/2 Tsp. Baking powder
  • 1/2 Tsp. Baking soda
  • 1/4 – 1/2 Tsp. Paprika
  • 1/8 cup – Flax seed / sunflower seeds/
  • chopped nuts
  • 1/8 Tsp. Grated Nutmeg (Optional)
  • Salt – as needed
  • 1 serving cup of
  • Unsweetened Apple sauce (100 gm)
  • 2 carrots – grated/chopped fine
  • 1/2 an Avocado – mashed
  • 1 egg – at room temp

Method:

  1. Preheat oven to 375 F.
  2. Line muffin cups with paper baking cups or grease generously.
  3. Mix the first 9 ingredients in a large bowl.
  4. Stir in Apple sauce, Carrots & Avocado.
  5. Whisk the egg in a bowl & mix gently with the batter.
  6. Spoon batter into prepared cups until 3/4th full.
  7. Bake until they are golden brown & slightly firm to the touch and a toothpick inserted in the center comes out clean.
  8. Cool for a few minutes & serve warm for breakfast or snack
5. Dairy Free Strawberry MUFFINS
Dairy Free Strawberry MUFFINS
Strawberry Muffins Recipes

Ingredients:

  • All Purpose Flour 1.5 cups
  • Granulated sugar 3/4 cup
  • Baking powder2 tsp
  • Cinnamon powder 1/2 tsp
  • Olive oil 1/3 cup
  • Egg 1 large
  • Coconut milk 1/3 – 1/2 cup
  • Vanilla essence1.5 tsp
  • Diced strawberries 3/4 – 1 cup
  • Salt 1/2 tsp

Method:

  1. Preheat the oven to 400 degrees F.
  2. In a mixing bowl, add the dry ingredients namely flour, sugar, baking powder, cinnamon powder and salt. Using a wire whisk, mix them well.
  3. In a measuring jug which can hold up to 1 cup of liquid ingredients, pour in the oil and add the egg. Whisk well. Fill the measuring jug to the 1 cup line with dairy free milk of your choice. I used coconut milk (Koko brand). You can use any type of milk. Add the vanilla essence and whisk well. Now we have our wet ingredients.
  4. Pour the wet mixture into the dry mixture after making a well at the center of the dry ingredients. Mix them together but be careful not to overmix.
  5. Add the fresh strawberries
  6. Line the muffin tray with paper cups and pour the batter on each cup. Do not fill the cups to the top as the muffins would rise when they get baked.
  7. Bake the muffins for 15 – 20 minutes or till a tooth pick when inserted comes out clean and the tops are golden brown. It took exactly 20 minutes for mine to be ready.
  8. Cool them completely on a wire rack and enjoy!!
6. Whole Wheat Date MUFFIN
Whole Wheat Date MUFFIN
Date Muffin Recipes

Ingredients:

  • Dates – 20
  • Milk – 1 cup
  • Whole Wheat Flour (Atta) – 1 1/2 cup
  • Baking soda – 2/3 teaspoon
  • Oil – 2/3 cup
  • Sugar – 2/3 cup
  • Cashew Nuts – 10 to 12

Method:

  1. Deseed the dates and chop them.
  2. Soak the chopped dates in a cup of warm milk for 3 to 4 hours.
  3. Add Sugar into the milk and make a smooth paste out of it. If you find one or two pieces of dates in that let them be.
  4. Sieve Wheat Flour and baking soda, keep it aside.
  5. Now in that paste add oil and mix well. After that fold, sifted flour into the mixture. Keep your muffin molds ready using cake liners. Place batter in each mold (fill 3/4th of the mold).
  6. Place cashew nuts on top.
  7. Preheat oven in baking mode for 180-degree C for 10 minutes.
  8. Keep the batter filled molds inside the oven and bake for 15 minutes at 180-degree C.
  9. Insert toothpick, if it does not come out clean bake for another 5 minutes.
  10. Serve it with tea or coffee.

7. Pumpkin PANCAKES

Pumpkin PANCAKES
Pumpkin Pancakes Recipes

Ingredients:

  • To make Pancake Mix:
  • All-purpose flour – 1 1/2 cups
  • Baking powder – 1 1/2 tablespoon
  • Sugar – 1 1/2 tablespoon
  • Salt – 1/2 tsp
  • Wet ingredients:
  • Eggs – 1 number
  • Pumpkin puree – 1 cup (Click here for the recipe)
  • Vanilla Extract – 1 teaspoon
  • Milk – 1/2 cup
  • Water – As needed
  • To Serve:
  • Butter
  • Maple Syrup

Method:

  1. Take a large mixing bowl. Add all the dry ingredients and mix. The dry ingredients are All purpose flour, Baking powder, Sugar and salt and mix well. Set aside.(Theready-made pan cake mix could also be used. It is available in the grocery store.)
  2. Take the pumpkin puree in a bowl, add the egg and Vanilla Extract.
  3. Add the Milk to it and whisk all the contents together.
  4. Pour the wet ingredients over the dry ingredients (Pan cake Mix)
  5. Add some water if required and mix without lumps. Do not beat the contents Only fold the ingredients. The batter should be thick and not too thin.
  6. Heat a Griddle. Spread some butter on the griddle. Pour a ladleful of batter on the griddle and allow it to cook till the bubbles are formed.
  7. Flip to the other side once the bubbles are seen. Cook on both sides. Serve hot.
  8. Serve the pancakes with Butter and Maple syrup

8. Colorful Protein PANCAKES

Colorful Protein PANCAKES
Protein Pancakes

Ingredients:

  • 1/2 cup split moong dal (soak in a water for 3 hours)
  • 2 tbsp. chopped spinach
  • 1/3 cup chopped carrot
  • 1/2 tsp green chili ginger paste
  • 2 tsp rice flour
  • 2 tsp soji flour
  • oil as needed
  • salt to test
  • 3 to 4 tbsp. water

Method:

  1. Once daal is soaked properly, split it in two equal parts.
  2. Add spinach in one part and carrot in another part.
  3. Grind each part in grinder. Add little water as needed to make smooth batter.
  4. Now add 1tsp rice flour and 1tsp soji flour in each (green and orange batter).
  5. Add chili ginger paste and salt. Mix it very well.
  6. As you can see in picture below, at this point you should have bright colored batter ready.
  7. Turn on stove top on medium heat and put griddle on top of it.
  8. Spread some oil on griddle and spread some batter on griddle. Flip it on other side when bottom looks slightly brown and cooked.
  9. This is a healthy dish– cooks fast, but tastes great!

9. Crispy and Creamy DOUGHNUTS

Crispy and Creamy DOUGHNUTS
Crispy and Creamy Recipes

Ingredient

  • 2 (0.25 ounce) envelopes active dry yeast
  • 1/4 cup warm water (105 to 115 degrees)
  • cups lukewarm milk
  • 1 1/2
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • 1-quart vegetable oil for frying
  • 1/3 cup butter
  • 2 cups confectioners’ sugar
  • 1 1/2
  • teaspoons vanilla
  • 4 tablespoons hot water or as needed

Method:

  1. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour.
  2. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.
  3. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover.
  4. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  5. Turn the dough out onto a floured surface, and gently roll out to 1/2-inch thickness. Cut with a floured doughnut cutter.
  6. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  7. Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Re- move from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery.
  8. Set aside.
  9. Then Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C).
  10. Slide doughnuts into the hot oil using a wide spatula.
  11. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until they turn golden brown and then remove.
  12. from hot oil, to drain on a wire rack.
  13. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess.
  14. Keep a cookie sheet or tray under racks for easier clean up.
  15. 15.You also can use Rainbow sprinkles/ Vanilla/ Strawberry Sauce to decoration.


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