Kids’ Healthy Tiffin Series

 1. Mini Veggie Idli Bites

Ingredients:

• Idli batter – 2 cups
• Grated carrot – 2 tbsp
• Finely chopped spinach – 2 tbsp
• Fine chopped capsicum- 1 tbsp.
• Salt – as needed
• Ghee – 1 tsp

Preparation:

1. Add all the vegetables into the idli batter.
2. Mould Grease mini idli with ghee.
3. Bake batter and steam 56 minutes.
4. Chutney or podi Cool and pack.

2. Sweet Corn Veg Upma

Ingredients:

• Rava/sooji – 1 cup
• Sweet corn – ½ cup
• Carrot (finely chopped) – ¼ cup
• Peas – ¼ cup
• Mustard seeds – ½ tsp
• Oil – 1 tbsp
• Curry leaves – few
• Water – 2 cups
• Salt – to taste

Preparation:

1. Roast rava till aromatic. Keep aside.
2. Fry oil, and curry and temper mustard leaves.
3. Add carrot, peas, corn; sauté 23 minutes.
4. Add water, salt; boil.
5. Put in roasted rava little by little and stir.
6. Bake 3 minutes, fluff, and stuff.

3. Vegetable Paratha Roll

Ingredients:

• Wheat flour – 1½ cups
• Boiled & mashed potato – 1
• Grated carrot – 2 tbsp
• Grated beetroot – 1 tbsp
• Salt – as needed
• Curd – 1 tbsp
• Ghee – 1 tsp

Preparation:

1. Add the wheat flour and combine the ingredients and then knead to soft dough.
2. Roll parathas and prepare using little ghee.
3. Cubed into small roll pieces to make tiffin easily.

4. Moong Dal Veg Khichdi

Ingredients:

• Yellow moong dal – ½ cup
• Rice – ½ cup
• Carrot, beans (chopped) – ½ cup
• Turmeric – ¼ tsp
• Ghee – 1 tsp
• Salt – little

Preparation:

1. Wash dal and rice. Add veggies, turmeric, salt.
2. Pressure cook for 3–4 whistles.
3. Mash a little and squeeze ghee.

5. Paneer Veg Sandwich

Ingredients:

• Brown/white bread – 4 slices
• Crumbled paneer – ½ cup
• Grated carrot – 2 tbsp
• Chopped capsicum – 1 tbsp
• Pepper powder – ¼ tsp
• Butter – 1 tsp

Preparation:

1. Combine paneer, vegetables, pepper and salt.
2. Spread on bread slices.
3. Toast with little butter. Cut into small squares.

6. Millet Lemon Rice

Ingredients:

• Cooked black-eyed pea/safoti -1 1/2 cups.
• Lemon juice – 1½ tbsp
• Turmeric – ¼ tsp
• Peanuts – 1 tbsp
• Mustard – ½ tsp
• Curry leaves – few
• Oil – 1 tbsp

Preparation:

1. And heat oil; and add mustard, peanuts, curry leaves.
2. Add turmeric and switch off.
3. Combine stewed millet and lemon juice.
4. Pack with cucumber slices.

7. Veggie Oats Cutlets

Ingredients:

• Rolled oats – 1 cup
• Boiled potato – 1
• Grated carrot – 2 tbsp
• Peas – 2 tbsp
• Salt & pepper – little
• Oil – for shallow frying

Preparation:

1. Add veggies and oats, mash potato.
2. Shape into mini cutlets.
3. Shallow fry till golden.
4. Pack with tomato ketchup.

8. Wheat Muffins with Banana Jaggery.

Ingredients:

• Wheat flour – 1 cup
• Ripe banana – 1
• Jaggery powder – ½ cup
• Baking powder – ½ tsp
• Milk – ½ cup
• Ghee/oil – 2 tbsp

Preparation:

1. Mash banana; and jaggery, milk, ghee.
2. Add baking powder + wheat flour.
3. Pour into muffin moulds.
4. Bake 12–15 mins at 180°C.