What drives your tween? The homework load and inconsistent mood swings, just to begin with! One of the things that become harder when your child enters his or her tween years is to make them eat healthy food. But, it is during this phase that their body demands extra nutrients and calories, as it is a phase of rapid growth. Their food should be rich in calcium and iron as these are absorbed more by a tween’s body. So to make it a bit easier for you, here’s bringing to you 4 tiffin hacks! Take a vacation from the classic lunch and pack in these yummy nutritious treats!
#1. Egg-Carrot Chapati Roll
Soft chapati (2)
Grated Carrot (1 cup)
Beaten Eggs (2)
Finely sliced onion (1)
Finely Grated tomato (1)
Ginger garlic paste (1 teaspoon)
Chilly paste: (1/2 teaspoon)
Salt to taste
Heat oil in pan, add onions and sauté them until they turn transparent.
Add ginger-garlic paste and sauté it until there is no raw smell. Add tomato and sauté until the oil is clearly visible on the sides.
Now, add grated carrot and sauté until it is well cooked. Add salt to taste.
Add beaten eggs (or grated paneer) and stir well. Your filling is ready. You can make chapati rolls. Wrap it in aluminum foil. Pack it with tomato ketchup, mint chutney or a homemade dip!
(you can replace egg with grated paneer )
#2. Carrot-Corn Pasta in Creamy Cashew Sauce
Cashew nut chopped and soaked overnight (1/4 cup)
Corn flour (2 tbsp)
Macaroni pasta (preferably whole-wheat) (1 cup)
Finely chopped onion (1)
Finely chopped garlic (2 cloves)
Capsicum chopped (2-3 tbsp)
Lemon juice (1 tsp)
Oil (2 tbsp)
Carrot chopped (1/2 cup)
Sweet corn boiled (1/2 cup)
Salt and Pepper to taste
In a blender, add drained cashews, corn flour, lemon juice, one tbsp of oil, and half a cup of water. Blend well to a smooth paste. Keep aside.
Boil pasta until it is soft and cooked. Drain the water, however keep a cup of drained water aside.
In a heavy bottomed pan, add remaining oil. Sauté onions until transparent.
Add garlic and sauté for two minutes. Add carrot and sauté until it becomes tender.
Add the sauce. Stir well and add seasoning. If you feel it is too thick, adjust its consistency with the remaining pasta water.
Add cooked pasta and boiled sweet corn. Stir well until everything is well coated with sauce. Voila! Yummy pasta is ready to eat!
#3. Cheese, Onion and Green Peas Pulao
Grated processed cheese (3/4 cup)
Finely chopped onions (1/2 cup)
Green peas (3/4 cup)
Long grained (basmati) rice soaked for 30 minutes and drained (1 ¼ cups)
Oil (1 tbsp)
Cumin seeds (1 tsp)
Cinnamon (dalchini) stick (2 pieces)
Bayleaf (tejpatta) (1)
Green chilli paste (3/4 tsp)
Salt to taste
Finely chopped coriander Leaves (1/2 cup)
Heat oil in a deep pan, add the cumin seeds, clove, cinnamon and bay leaf. Sauté on a medium flame for a minute.
Add onions and green chilli paste to the pan. Sauté on a medium flame for 1 to 2 minutes. Then, add rice and sauté for another 1 to 2 minutes.
Add green peas, salt and 2½ cups of hot water. Mix well. Cover and cook on a slow flame for 5 minutes. Stir occasionally to avoid burning.
Add cheese and coriander leaves, mix gently and cook on a medium flame for a minute, while stirring occasionally. When slightly cooled, pack in an airtight lunch box. The rice will stay fresh in a tiffin box for five hours!
#4. Peri Peri Paneer Toast Recipe
Finely chopped Onion (1 medium-sized)
Finely chopped capsicum (1 medium-sized)
Finely chopped tomato (1 medium-sized)
Small cube sized paneer (100gm)
Salt to taste
Oregano and Chilli flakes to taste
Peri-Peri sauce (2 tbsp)
Butter (2-3 tbsp)
Cheese Cube (2)
Crusts removed Bread (4)
Add all the chopped vegetables and the small cubes of paneer in a bowl. Sprinkle half a teaspoon of salt, oregano and chili flakes over it. Pour Peri-Peri sauce into this and mix. Keep aside.
Apply butter on the bread slices. Take a spoonful of the stuffing and spread it evenly on the slices. Grate cheese over the stuffing. Now, place a pan on a medium flame. Once the pan is hot, add butter, place the bread slices inside and cover the pan with a lid. Cook for 1-2 minutes on a low flame.
Once the cheese melts and the bread base is crisp, take it out of the pan. Place it on a plate. With help of pizza cutter, cut the Peri-Peri Paneer toast into triangles. Wrap it in aluminum foil. Now it is ready to go in your tweens lunch box.
I hope you try these recipes and are able to impress your tweens to lick their tiffin boxes empty!