Kids Lunchbox Recipes

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Lunch box link :LunchBot Stainless Steel lunchbox

Sharing some usual Lunch box items with a nutritious twist. In the morning it's really hard to get the sleepy kids ready and on top of it, packing lunch that they like and we approve is hard. I try to sneak healthy stuff into the food they like, like Spreading Kale chutney on Chapathi (trust me, it's yummy, many of my readers tried and appreciated). At the same time I want quick recipes that can be done under 15 minutes. Sometimes I do pre prep before night which makes it lot easy. So lets dive into the recipes and start packing healthy and yummy lunches. I will keep these recipes short so you can get to them quick:-).

And one more thing, Healthy does not stop at cooking home made food but also how you are packing lunch. Chose a Stainless Steel lunchbox over Plastic. It might be pricy but it’s a healthy choice and one time investment.  It's perfect for my Kid. I got the one with 3 compartments as I pack at least 3 different things in Lunchbox.It's dishwasher safe. I use Lunchbots Bento trio container, and it's perfect size even till high school. They have several other models too. They even have a Insulated container  if your kid loves hot meals. Pick the model that works for you. They also have tiny Containers to pack liquid sides.

Pin this post so you can find it when you need Lunch ideas: 
https://www.pinterest.com/Veggibites/

1.Spinach Paratha:

Paratha dough made in one go using Ninja Mega Kitchen System . I used it's food processor attachment with chopper blade. It was so easy. No chopping, no sticky dough on my hands. Alternatively you can just chop/mix with hands. I like to add a veggie or two in my Parathas. Also Tofu/cheese/Paneer goes in. I like to make Parathas where I mix in ingredients into dough which makes it easy to roll em in the mornings.Today I made spinach Paratha to excite my little one with the green color ;-). I made 2 cups dough so I can refrigerate and use next day too. If you want less, change proportions accordingly.

Make modifications as you like. Spice levels can be adjusted according to your Kid’s tolerance. You can add extras like Grated ginger, Garam Masala, Jeera powder. You can even add Cheese, Tofu, Paneer, another vegetable like Carrot to the dough.

Servings: 

Makes 6-8 Paratha 

Ingredients(I use US standard measuring; 1cup=8oz=250ml):

• 2 Cups Spinach 
• 1.5 Cups Wheat flour (I use Aashirwad Atta)
• Sea Salt Iodized  or any salt
• 1/2 tsp Chilli powder or adjust 
• 1/3 Cups water approx
• 1 tbsp Avocado oil/ Olive oil (Or use any oil)

Spinach Paratha Recipe

Spinach Paratha packed with Aloo masala, Strawberries; my kid's favorite

1. Chop spinach first. I used chopper blade, added whole organic spinach leaves. Bought Organic Spinach from Costco. It’s triple washed so no cleaning job. 
2. Pulse few times. Add little water and pulse few more times. Or chop spinach finely with Knife. 
3. To the food processor, add everything else from Ingredient list. Make dough. Always add water gradually.Adjust spices according to the kid's preference.

Little bit about Ninja Mega Kitchen System ; I have been using this for last few years. It came with blender, food processor, small blender attachments n blades. I use this mainly for, daily grinding of masalas, chutneys, chapathi , paratha dough making, cookie dough making, grating carrots, chopping veggies etc. The big jar can be used for batters or dry grinding but I own Ultra wet grinder so I don't use it much for batters.I do make big batch of Peanut powder, Karappodi etc in that.The food processor jar is perfect for Chanadal vada batter. Small blenders are perfect for daily smoothies, chutney and dry grinding.

1. Cover and Rest the dough ball for 30 minutes. If you are in a hurry you can use immediately. I make dough in the night to save time. 
2. Take a ball of dough and roll into a circle. (I rollParatha and place em in a plate separated by wax paper. Finally wrap the plate in cling wrap and refrigerate.I do this so in the morning all I have to do was cook em on a griddle.It hardly takes 10 minutes).
3. Heat a griddle.
4. Add the rolled Roti.
5. Cook few sec. Flip. Spread oil on top. After few sec, flip again and spread oil other side. 
6. Cook both sides till brown spots appear. 
7. Repeat to make more. 
8. While dough is resting, you can make my easy, quick Aloo masala gravy to go with Roti. You can also pack Paratha as it is since we added spices to it. Or with Almond butter or try my Tomato Chutney, Kale Chutney which can be used as spread.

2.Avocado Paratha :

My Kids are not fans of Avocado. So I pick this route of sneaking it into Paratha. By mixing Avocado into dough, the Roti/Paratha comes out so soft and yummy.Avocado burst with healthy fats, Potassium, fiber. It helps lower your cholesterol levels. I used my Ninja Mega Kitchen System with chopper blade for this dough. Alternatively you can use hands:-).

You can make modifications to the recipe, like adding more Avocado, adding spices according to your kid's taste, adding more veggies like carrot. I would not load it with more fat sources like Paneer, cheese as Avocado itself has fats.

Servings: 

Makes 4 Parathas

Ingredients(I use US standard measuring; 1cup=8oz=250ml):

• 1 Cup Flour
• 1 Avocado
• Sea Salt Iodized
• 1/2 tsp chili powder or adjust 
• water as needed for a soft dough

Avocado Paratha Recipe

Avocado Paratha, spinach Paratha packed with  grated Lauki Toordal curry, Blueberries.These are all, not just healthy but my middle schooler's favorites. 

1. Cut Avocado in half. Scoop out the flesh. Add to food processor. Pulse couple of times. Once minced, add Flour, salt, Chilli powder and water. Add water gradually.It takes very less water as Avocado already has moisture.
2. Pulse till dough forms.
3. Rest the dough for 30 minutes.
4. Take a ball of dough and roll into a Circle.
5. Heat a griddle.
6. Add the rolled Roti.
7. Cook few sec. Flip. Spread oil on top. After few sec, flip again and spread oil other side. 
8. Cook both sides till brown spots appear. 
9. Repeat to make more.  

3.Idli friedRice (Srihali):

Its called Idli upma/Srihali/Idli fried rice. The recipe is my favorite since childhood. I used to hate Idli, so my Mom used to make this for me. Basically it's made with crumbled left over Idli. In my case I make Idli night before and in the morning rest is done in 10 minutes. Even better, prepare seasoning night before and you can finish it in 5 minutes in the morning.You can make it with Jowar Idli, Ragi Idli and Quinoa Idli too.Gave link below.

You can add finely chopped carrots, Peas to this recipe to make more wholesome.Pack it with String cheese, Fruit, Sundal (Seasoned Chickpea) or any of your Kid’s favorite. I packed it with Veggie chips today as Kiddo loves the combo.

Check Idli recipes :
Idli :
https://veggibites.blogspot.com/2015/04/idli-steamed-lentil-cakes.html
Jowar Idli:
https://veggibites.blogspot.com/2015/04/jonna-dosajowar-dosachola-dosai-millet.html
Quinoa Idli:
https://veggibites.blogspot.com/2014/12/quinoa-idli-steamed-multi-grain-lentil.html

Servings:
One (1)

Total time:
15 minutes

Ingredients(I use US standard measuring; 1cup=8oz=250ml):

• 4 Idli
• 2 Tbsp Oil or adjust
• 1/4 onion
• 1green chilli or 1/2 tsp chillies powder
• 1 Tsp grated ginger 
• 1 Tablespoon Peanuts
• 1 Teaspoon Chanadal (senagapappu)
• 1 Tsp Urad Gota (Minapappu)
• 1/4 Tsp Mustard seeds(Aavalu)
• 1/2 Tsp Cumin seeds(Jilakara)
• Few curry leaves finely chopped
• 1/2 carrot, 2 tbsp Peas (Optional)

Idli Fried rice Recipe

Idli fried rice, Veggie chips, Apple and, cheese (not in pic) in Lunchbox

1. Chop 1/4th onion into small pieces.Cut 1 green chillie into small pieces. I use 1/4 tsp Chilli powder for my kids as it gives spice evenly and they don't have to pick chillies.
2. Grate 1 tsp Ginger.
3. Now heat pan and take oil n it. Add 1/4 tsp mustard seeds, 1/2 tsp cumin seeds. Add 1 tbsp peanuts as they take more time to brown, then add 1 tsp Chana dal , 1 tsp Udad dal/gota next. Once they turn brown, add curry leaves.
4. Add green chillies, then onions.
5. Sautee the onions till they turn brown.Add ginger. You can do all this the night before and store. In the morning
6. Crumble the Idlis and add to the pan. Add salt to taste. Remember Idli already have some salt.Mix well.
7. Heat few minutes. Turn off stove and pack when it's cool.

4.Spinach Artichoke Pasta :

When ever I get Spinach Arichoke dip from Costco, this is one recipe that goes into Lunchbox. It's a family favorite and more over quick to make in mornings.You can find this dip in many American grocery stores. Once you have the dip, you can use it with Chips as an appetizer or for no cook lunch box. You can also spread it on toasted bread. Pack the dip with colorful Corn chips in Lunch along with Fruits n salad, on a hectic day. 

Servings: 
One (1)
Total time: 
15 minutes

Spinach Artichoke Pasta recipe

1. Boil 1/3 cup Pasta according to the directions on box. ThisI use small shells or Tri color Penne Riatte usually. Takes about 10 minutes.Pick any pasta you like for this recipe.
2. Meanwhile heat 1/3 cup milk (you can also use half and half or whipping cream instead for richer sauce) in a pan.No need to boil. Add 1/3 cup Spinach Artichoke dip or more if you like more sauce (You can prep the sauce night before and keep it refrigerated. Just add boiled Pasta in the morning and heat it).
   
3. Mix sauce well.
4. Cook couple minutes and add boiled Pasta to it.
5. Optionally, add sautéed veggies to Pasta; Onions, Peppers, Zucchini, olives, Broccoli, Asparagus are my favorites.Usually, in lunchbox I wouldn't add these because of time crunch. Rather I give him a salad on the side for veggies. Simple salad with Lettuce, Carrots, cucumber, grape tomatoes drizzled with Ranch or mashed Avocado as a dressing would be good.

Tips for Sauce and alternatives:

• Alternatively you can use 1/3 cup milk, 1/3 cup Parmesan cheese, 2 tbsp Spinach Artichoke dip) to make sauce.I use both these recipes regularly.I use Kraft Parmesan cheese in my sauce, as it does not have Rennet (enzyme from Animal source). If you don't mind rennet, You can use any freshly grated Parmesan cheese. When you add fresh Parmesan cheese, do not add to boiling milk. Just add it to heated milk and cook couple minutes on low. 
• Alternatively you can also use 1/3 cup milk, 1/3 cup Parmesan cheese, 2 tbsp Spinach Artichoke dip) to make sauce.I use the above two recipes.I use Kraft Parmesan cheese in my sauce, as it's handy for longer storage, if you want to make pasta unexpectedly all you need is Milk and this cheese. FYI It does not have Rennet (enzyme from Animal source). If you don't mind rennet, You can use any freshly grated Parmesan cheese. When you add fresh Parmesan cheese, do not add to boiling milk. Just add it to heated milk and cook couple minutes on low.

• If you don't have Spinach Artichoke dip, You can also use 1/3 cup Milk/Half n half/whipping cream along with 1/3 cup Parmesan cheese to make sauce. To do this, Melt 1-2 Tbsp butter, add milk and heat. Add Parmesan cheese, little salt and crushed black pepper. Cook few minutes till sauce gets thick.To make sauce thicker, I use a tsp or two Rice flour/All purpose flour to water and add to sauce and cook few minutes. I add it after adding cheese to milk.
• Add crushed Pepper according to your kid's preference. spinach Artichoke dip will have salt n pepper. Parmesan cheese will be salty too.
• You can make this sauce night before and refrigerate.For longer storage Freeze sauce  in freezer safe container.
• Multiply ingredients to make a whole family meal and serve with simple salad or garlic bread.
• Check more stainless steel Lunch Box models below and pick the one that's perfect for your kid. I have also shared the link for Stainless steel bottle that I use. It comes with a brush to clean too:-). And lastly it's cheaper than many models :-).

 5. Egg Paratha:

It is very common to pack chapathi with omelette in lunch box but they could get separated and messy while eating, especially with little kids.This recipe fixes that problem. Coz the egg is cooked directly on top of chapati while it's on pan.This makes egg stuck on chapathi. This is my son's favorite lunch box item. Mine too since it’s done quickly.

Servings:
one (1), makes 2 Parathas
Total time:
15 minutes

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
Chapathi dough:

• 1/2 cup flour
• 2 tsp oil
• salt
• 1 Avocado (optional)

Omlette:

• 1 Egg
• 1 teaspoon oil
• salt to taste
• 1/4 tsp chilli powder or adjust

Optionally add grated carrots, onions or other veggies of your preference.

Egg Paratha Recipe:

Dough

1. Take all the ingredients in a bowl.Knead the Atta using water to a soft dough.
2. cover the bowl tight and refrigerate.
3. If using same day,the dough needs to be rested atleast 30 minutes to achieve softness.

Egg Paratha

1. Break one egg into a bowl.Add little salt and 1/2 tsp chill powder. Whisk with a fork.Keep it aside. You can add veggies optionally.
2. Heat a pan and place the rolled chapati on the pan.Keep the pan on medium low heat. I use a Cast Iron Griddle for making Roti/Chapathi.
3. Cook the chapati for a 30 sec.Flip.
4. spread a teaspoon  oil on top.Pour the egg mixture slowly and spread with a  spoon to cover the whole circle.Top it with 1 tsp oil.You can use more oil if you want. 
5. 
6. when the egg mixture settles down flip the chapati.Spread 1 tsp oil on this side.
7. Cook for couple minutes or you see egg is completely cooked.
   
8. Remove chapathi on to a plate. Roll it, cut in half.Pack in lunch box or have it for breakfast.

​

6.Vada (with Urad Gota/ Minapa Vada): 

Don’t be surprised. I feel it’s not that hard to make Vada for Lunchbox with some pre prep. I do it once in a while as my elder one likes it. Keep everything ready night before. You can make 2 lunch boxes in15-20 minutes.

Servings:

2
Total Time: 

4 hrs 20 minutes (4 hrs Soaking time) 

Ingredients:

• 1/2 cup Urad gota skinned
• Couple pinches Baking Soda
• Salt to taste
• Oil to deep/shallow fry
• Appe pan to shallow fry
• Chopped onions, chillies Optionally

Urad Vada Recipe:

1. Soak 1/2 Cup Urad Gota for 4 hrs in water. 
2. Drain water. Grind to smooth, thick batter using no or very little water. It took less than 5 minutes in my Ninja blender. I used very little water. The batter came out perfectly smooth n thick. 
3. Add salt, couple pinches baking soda and refrigerate. 
4. Optionally add chopped onions, green chillies or chilli paste or Pepper powder. I didn’t do all this as my little one likes plain. 
5. In the morning, heat oil in a Fry Pan . Pour enough for deep frying. Or you can shallow fry using Appe pan/Paniyaram Pan.
6. Mix batter once. Add batter with a spoon or hand to oil as small balls or as big as you want.
7. Fry till golden brown. Flip vada while frying to fry both sides. 
8. Place em on a napkin to drain excess oil.
9. If you decide to shallow fry, add little oil in each cavity of Appe pan/Paniyaram Pan, add batter, cover with lid.Cook few minutes and then flip vada when bottom is fried. Now cook few more minutes with out covering.
10. Pack in lunch with a Chutney/powder or as it is. 
11. I packed it with Karappodi (less spicy version made for my son). The podi has lentils, spices. You can also pack with Ketchup, sriracha sauce or Chutney as per your liking. Also packed Apple cubes on side.
    
     

Tips:

• If batter came out thin, fix it by adding Rice flour. 
• If Vada don’t puff up, add little bit Baking soda. Also make sure oil is hot enough.

7.Masala Utappam recipe 

Today left over Vada Pav stuffing met Dosa batter and the pair turned into Masala Utappam for Kids Lunch Box .

.  

Ingredients (I use US standard measuring; 1cup=8oz=250ml):

• 1 Cup Dosa batter
• 1/3 cup Batata vada  mixture
• pinch of baking soda optionally
• Oil to make Utappam

Dosa batter 

• 1 Cup Urad Gota
• 3 Cups raw Rice 
• 1/2 tsp Fenugreek seeds
• 2 tbsp Sago (Sabudana) optionally to help with fermentation

Batata vada (Potato) mixture:

• 2 Potatoes 
• 1/2 tsp Mustard seeds 
• Few Curry leaves chopped 
• 2 tsp Ginger garlic paste 
• Salt to taste
• 2 tsp Chili powder 
• 1/4 tsp Turmeric 

Masala Utappam recipe

Dosa batter:

• Soak all ingredients under Dosa batter for at least 8 hrs, grind it to smooth batter. Ferment in a warm place for overnight or at least 12 hrs. Add little salt to batter, Mix gently and store batter in refrigerator.You can make Dosa, Utappam, Guntapongalalu  with this batter. I use Ultra  Wet Grinder for making batter and it's the best investment I made.Been using it for 5 yrs now. 

Vada pav Potato mixture:

• Boil 2 medium size Potatoes. Prick em with fork in multiple places and microwave them in water for 5 minutes or pressure cook for 2-3 whistles.
• Peel skin and smash them. 
• In a Pan heat 1 tbsp oil, add 1/2 tsp Mustard seeds, few curry leaves. Once splutter, add 2 tsp ginger garlic paste, 1/4 tsp turmeric, 1 tsp Chili powder. Mix
• Now add Smashed Potatoes.  
• Add salt to taste and mix well. 
• Cook the mixture for couple minutes. 
• Turn off stove.Refrigerate for later use. You can use it for Masala dosa, Vada pav or even wrap in Chapathi for Lunch box.

Masala Utappam:

• Take 1 cup Dosa batter in a bowl. 
• Add 1/3 rd cup Potato masala in the batter. You can add more or less stuffing.
• Mix well. Add pinch of soda optionally. It helps the Utappam to cook thru.
• Heat a griddle. Add few drops oil. I use only  Cast Iron Griddle in my kitchen. No more nonstick.
• Pour batter on griddle. Spread to keep it thick enough as per your liking I made mini size Utappam. 
• Top it with tsp oil. For kids I use generous oil as more oil will make em tasty.
• Cook covered till top looks cooked and bottom is browned. 
• Pack wth Powder of your choice, Ketchup or as it is. I packed with Peanut powder. You can mix it with oil/Ghee but my Son loves dry powder. And cookies for Snack/dessert. 

Tips: 

• You can add finely chopped onions, grated Carrot, chopped spinach on top. 
• Top Utappam with Garlic Chutney (Vellulli karam) if u have left over from Vada pav toppings. 

Related recipes

• Ragi Idli/Dosa batter
• Jowar Idli/Dosa batter
• Quinoa Idli batter 
• Quinoa Dosa batter
• Chutney recipes for Dosa, Rice,Idli and Roti