10 Delicious Lunch recipes Indian Style

Delicious Indian Style School Tiffin Your Kids Will Love

Packing a nutritious and tasty tiffin for your child can be a delightful yet challenging task. Indian cuisine, with its rich flavors and diverse dishes, offers numerous options that can make lunchtime exciting and healthy. Here are ten different school tiffin in Indian style, complete with ingredients and step-by-step preparation, that are sure to keep your kids happy and energized throughout the day.

1. Veggie Paratha Roll

Ingredients:

• 2 cups whole wheat flour
• 1 cup mixed vegetables (carrots, peas, potatoes) boiled and mashed
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• Ghee or oil for cooking

Preparation:

1. Make the Dough: Mix whole wheat flour with water to form a soft dough. Set aside.
2. Prepare the Filling: In a pan, heat a little oil and add the boiled and mashed vegetables. Add turmeric, cumin, coriander powder, and salt. Mix well and cook for a few minutes.
3. Roll the Parathas: Take a small portion of dough, roll it into a ball, and flatten it. Place a spoonful of the vegetable mixture in the center, fold the edges over the filling, and roll out into a flat paratha.
4. Cook: Heat a tawa (griddle) and cook the paratha with a little ghee or oil until golden brown on both sides.
5. Serve: Roll up the paratha and pack it with a side of yogurt or mint chutney.

2. Idli with Coconut Chutney

Ingredients:

• 2 cups idli batter (made from fermented rice and urad dal)
• 1 cup fresh grated coconut
• 2 green chilies
• 1 small piece of ginger
• Few curry leaves
• Salt to taste

Preparation:

1. Steam the Idlis: Pour the idli batter into greased idli molds and steam for 10-12 minutes or until a toothpick comes out clean.
2. Prepare the Chutney: In a blender, combine grated coconut, green chilies, ginger, curry leaves, and salt. Blend to a smooth paste with a little water.
3. Serve: Pack the idlis with a side of coconut chutney.

3. Paneer Tikka Sandwich

Ingredients:

• 200g paneer (Indian cottage cheese)
• 1/2 cup yogurt
• 1 tsp tandoori masala
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• Salt to taste
• Whole wheat bread
• Sliced veggies (onions, bell peppers)
• Mint chutney

Preparation:

1. Marinate the Paneer: Cut paneer into cubes. In a bowl, mix yogurt with tandoori masala, turmeric, chili powder, and salt. Add paneer cubes and marinate for at least 30 minutes.
2. Grill the Paneer: Preheat a grill or oven and cook the paneer until golden brown.
3. Assemble the Sandwich: Spread mint chutney on whole wheat bread slices. Layer with paneer tikka and sliced veggies. Close the sandwich and cut into halves.
4. Serve: Pack with extra chutney or ketchup if desired.

4. Lemon Rice

Ingredients:

• 2 cups cooked rice
• Juice of 1 lemon
• 1/2 tsp turmeric powder
• 1 tsp mustard seeds
• Few curry leaves
• 2 tbsp peanuts
• Salt to taste
• Oil for tempering

Preparation:

1. Temper the Spices: In a pan, heat oil and add mustard seeds. When they splutter, add curry leaves and peanuts. Fry until peanuts are golden brown.
2. Mix the Rice: Add cooked rice to the pan, followed by turmeric powder, salt, and lemon juice. Mix well until the rice is evenly coated.
3. Serve: Pack the lemon rice with a side of raita or vegetable stir-fry.

5. Chole with Kulcha

Ingredients:

• 1 cup chickpeas (soaked overnight)
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• Kulcha (store-bought or homemade)

Preparation:

1. Cook the Chickpeas: Pressure cook the soaked chickpeas until soft.
2. Prepare the Masala: In a pan, heat oil and sauté onions until golden brown. Add tomato puree, cumin, coriander powder, and salt. Cook until the oil separates.
3. Combine: Add the cooked chickpeas to the masala and simmer for 10-15 minutes. Sprinkle garam masala and mix well.
4. Serve: Pack chole with soft kulchas.

6. Mixed Veg Pulao

Ingredients:

• 1 cup basmati rice
• 1 cup mixed vegetables (peas, carrots, beans)
• 1 onion, sliced
• 2-3 whole spices (cinnamon, cardamom, cloves)
• 1 tsp cumin seeds
• Salt to taste
• Saffron strands (optional)
• Oil or ghee for cooking

Preparation:

1. Prepare the Rice: Wash and soak basmati rice for 30 minutes. Drain and set aside.
2. Cook the Pulao: In a pot, heat oil or ghee. Add whole spices and cumin seeds. Once they crackle, add sliced onions and sauté until golden. Add mixed vegetables and sauté for a few minutes. Add rice, salt, and water (1.5 times the rice quantity). Cook until rice is done. Garnish with saffron strands soaked in warm milk, if using.
3. Serve: Pack with a side of raita.

7. Corn and Spinach Sandwich

Ingredients:

• Whole wheat bread
• 1 cup corn kernels
• 1 cup spinach, finely chopped
• 1/2 cup grated cheese
• Salt and pepper to taste
• Butter for grilling

Preparation:

1. Prepare the Filling: In a pan, sauté spinach until wilted. Add corn, salt, and pepper. Mix well and cook for a few minutes. Let it cool and mix in the grated cheese.
2. Assemble the Sandwich: Spread the filling on a slice of bread and cover with another slice. Butter the outside of the sandwich.
3. Grill the Sandwich: Heat a pan and grill the sandwich until golden brown on both sides.
4. Serve: Cut into halves and pack with a side of ketchup.

8. Poha

Ingredients:

• 2 cups thick Poha (flattened rice)
• 1 medium-sized onion, finely chopped
• 1 medium-sized potato, peeled and diced
• 1 green chili, finely chopped (optional)
• 1/4 cup peanuts
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida (hing)
• 8-10 curry leaves
• 2 tbsp oil
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving (optional)

Preparation:

1. Rinse the Poha: Place the Poha in a colander and rinse it under cold water for a few seconds. Gently fluff the Poha with your fingers to separate the grains. Let it sit in the colander to drain excess water while you prepare the other ingredients.

2. Prep the Ingredients: Finely chop the onion, green chili (if using), and coriander leaves. Peel and dice the potato into small cubes.

3. Roast the Peanuts: Heat a dry skillet over medium heat. Add the peanuts and roast them until they turn golden brown and aromatic. Remove them from the skillet and set aside.

4. Cook the Potatoes: In the same skillet, add a tablespoon of oil. Once hot, add the diced potatoes and sauté until they are cooked through and golden brown. Remove them from the skillet and set aside.

5. Temper the Spices: In the same skillet, heat the remaining oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter.

6. Add Aromatics: Add the chopped onion, green chili (if using), and curry leaves to the skillet. Sauté until the onions turn translucent.

7. Seasoning: Sprinkle turmeric powder and asafoetida over the onion mixture. Stir well to combine.

8. Combine Poha: Lower the heat and add the rinsed Poha to the skillet. Gently toss everything together until the Poha is well coated with the spices. Be careful not to break the Poha grains.

9. Add Potatoes and Peanuts: Add the cooked potatoes and roasted peanuts to the skillet. Mix well to combine all the ingredients evenly.

9. Egg Fried Rice

Ingredients:

• 2 cups cooked rice (preferably long-grain rice, cooled)
• 3 eggs
• 1 cup mixed vegetables (carrots, peas, bell peppers, corn) - chopped
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Optional: sesame oil for extra flavor

Preparation:

1. Prepare Ingredients: Cook the rice according to package instructions and let it cool completely. Chop the mixed vegetables, mince the garlic, and finely chop the green onions.

2. Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Crack the eggs into the skillet and scramble them until they are fully cooked. Remove the scrambled eggs from the skillet and set them aside.

3. Stir-fry Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and chopped mixed vegetables. Stir-fry for 3-4 minutes until the vegetables are tender yet still crisp.

4. Combine Rice and Vegetables: Add the cooked rice to the skillet with the vegetables. Stir well to combine and break up any clumps of rice.

5. Season with Sauces: Pour the soy sauce and oyster sauce (if using) over the rice and vegetables. Stir continuously to evenly distribute the sauces and ensure that the rice is well-coated.

6. Add Scrambled Eggs: Once the rice and vegetables are evenly coated with the sauces, add the scrambled eggs back into the skillet. Mix everything together until the eggs are evenly distributed throughout the rice.

10. Tomato Rice

Ingredients:

• 1 cup basmati rice
• 2 medium-sized tomatoes, finely chopped
• 1 onion, finely chopped
• 2 green chilies, slit lengthwise
• 1-inch piece of ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• A pinch of asafoetida (hing)
• 2 tablespoons cooking oil or ghee
• Salt to taste
• Fresh coriander leaves for garnish

Preparation:

1. Rinse the Rice: Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 15-20 minutes, then drain and set aside.

2. Cook the Rice: In a pot, bring 2 cups of water to a boil. Add the soaked and drained rice to the boiling water. Stir once, reduce the heat to low, cover the pot, and simmer for 12-15 minutes or until the rice is cooked and fluffy. Once cooked, remove the pot from the heat and let the rice sit covered for 5 minutes. Then, fluff the rice gently with a fork and set aside.

3. Prepare the Tomato Mixture: Heat oil or ghee in a large skillet or pan over medium heat. Add mustard seeds and cumin seeds and let them splutter. Then, add the grated ginger and minced garlic. Sauté for a minute until fragrant.

4. Add Aromatics: Add the chopped onions and green chilies to the skillet. Sauté until the onions turn translucent.

5. Tomato Base: Add the finely chopped tomatoes to the skillet along with turmeric powder, red chili powder, coriander powder, garam masala, and a pinch of asafoetida. Mix well and cook for 5-7 minutes until the tomatoes break down and the mixture becomes thick and pulpy.

6. Combine with Rice: Once the tomato mixture is cooked down and aromatic, add the cooked rice to the skillet. Gently mix everything together until the rice is well-coated with the tomato mixture. Be careful not to break the rice grains.

7. Garnish and Serve: Garnish the tomato rice with freshly chopped coriander leaves for a burst of freshness and color. Serve hot as a standalone dish or with raita, papad, or pickle on the side.

Tips for Packing a Perfect Tiffin

1. Variety is Key: Keep the tiffins interesting by rotating different dishes throughout the week. This not only ensures a balanced diet but also keeps your child excited about their lunch.

2. Use Fresh Ingredients: Always use fresh vegetables, fruits, and ingredients to ensure the meals are healthy and full of nutrients.

3. Balance the Meal: Include a mix of carbohydrates, proteins, and healthy fats. Pair grains like rice or roti with proteins such as paneer, legumes, or chicken, and add a portion of vegetables or salad.

4. Easy to Eat: Ensure that the food is easy to eat and doesn’t require much assembly or effort from your child. Finger foods and neatly packed dishes are ideal.

5. Keep It Fun: Use colorful vegetables and fun shapes to make the tiffin visually appealing. Sometimes, a fun presentation can make a big difference in encouraging kids to eat their meals.

6. Prepare Ahead: Some dishes like parathas, cutlets, or even certain curries can be prepared the night before to save time in the morning.

7. Use Insulated Containers: Invest in good-quality insulated tiffin boxes to keep the food warm and fresh until lunchtime.

8. Include a Treat: Occasionally, include a small treat like a piece of fruit, a homemade sweet, or a healthy energy bar to surprise and delight your child.