6 days 6 Healthy and Tasty Kids' Tiffin Box Recipes | Tiffin Box Ideas | Kids Lunch Box Recipes
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6 days 6 Healthy and Tasty Kids’ Tiffin Box Recipes | Tiffin Box Ideas | Kids Lunch Box Recipes

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6 days 6 Healthy and Tasty Kids’ Tiffin Box Recipes | Tiffin Box Ideas | Kids Lunch Box Recipes

00:00 Introduction
00:40 Cheese corn sandwich
03:26 Veg uttapam
06:49 Soya chunks rice
10:01 Paneer roll / paneer wrap
13:45 Veg mayo sandwich
15:42 Non stuffed aloo paratha

Ingredients Required
FOR CHEESE CORN SANDWICH
whole wheat bread – 4 slices
capsicum – 2 tablespoons ( chopped)
carrot – 2 tablespoons (chopped)
corn seeds – 2 tablespoons
diced cheese – 2 tablespoons
veg mayo – 2 tablespoons
tomato sauce – 1 teaspoon
chilli flakes – 1/2 teaspoon
oregano seasoning – 1/2 teaspoon
ghee for roasting

VEG UTTAPPAM
sooji – 1 cup (cup size 120 ml)
rice flour – 1/2 cup
curd – 1 cup
water – 1 & 1/2 cup
salt as per taste
carrots – 1 small sized ( chopped)
onion – 1 small sized (chopped)
capsicum – 1 small sized( chopped)
red chilli powder to sprinkle
ghee for roasting

FOR SOYA CHUNKS RICE
rice – 200g
soya chunks – 1 cup
salt – 1/2 teaspoon
oil / ghee – 2 tablespoons
mustard seeds – 1/2 teaspoon
jeera – 1/2 teaspoon
curry leaves – 10-15
green chilli – 1
onion – 1 med sized
potato – 1 med sized
tomato – 1 small sized
turmeric powder – 1/4th teaspoon
red chilli powder – 1/2 teaspoon ( optional)
salt as per taste
coriander leaves

FOR PANEER ROLL
paneer – 100g
curd – 2 tablespoons
turmeric powder – 1/4th teaspoon
red chilli powder – 1/2 teaspoon
jeera powder – 1/2 teaspoon
kasuri methi – 1 teaspoon
butter – 1 tablespoon
mustard seeds – 1/2 teaspoon
jeera – 1/2 teaspoon
onion – 1 med size
capsicum – 1 med size
salt as per taste

FOR VEG MAYO SANDWICH
whole wheat bread – 4 slices
capsicum – 2 tablespoons (chopped)
carrots – 2 tablespoons (chopped)
veg mayo – 4-5 tablespoons
black pepper powder – 2 pinch
ghee for roasting

FOR NON STUFFED ALOO PARATHA
boiled potato – 4-5
coriander leaves
turmeric powder – 1/4th teaspoon
red chilli powder – 1/2 teaspoon
jeera powder – 1 teaspoon
ajwain (carrom seeds) – 1/2 teaspoon
salt as per taste

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