Lunch Box Recipes

 By: Chetan Chopra
Every parent who packs lunch for their kids, knows that it is difficult to pack a nutritious lunch box that actually comes home empty at the end of the day. In an ideal world, parents would not have to worry about striking a balance between taste and health when it comes to their kids. Unfortunately, with the growing predominance of lifestyle conditions such as obesity, lethargy and juvenile diabetes in children, parents find themselves trying various means to safeguard their kids. Hence, constantly struggle to find a mid-path to the perfect lunch box that would keep their children’s energy levels up.

Here are some recipes to help you do exactly that.

Badam & Anjeer Salad

Ingredients
Spinach baby leaves - 3 cups
Almonds (blanched& peeled) - 1/2 cup
Anjeer (dry) - 8 nos
Tomato diced - 1 cup
Watermelon diced - 1 cup
Onions thinly sliced - 1/2 cup

For dressing
Olive oil - 4tbl spn
Tamarind paste - 2 tblspn
Salt - 1/2 tsp
Black salt - 1/2 tsp
Ginger powder - 1/2 tsp
Jeera bhunna - 2 tsp
Red chilly pwd - 1/2 tsp

Preparation
Soak anjeer overnight in water. Drain the water and cut into quarters. Mix anjeer with the rest of the veggies, fruits and sliced almonds.
For the dressing mix all the ingredients and whisk it. Pour over the salad and toss it. Serve immediately

Badam ki Nan Khatai

Ingredients
Butter (unsalted) - 250gms
Powdered sugar - 250 gms
Maida - 250gms
Baking powder - 1/2 tsp
Almonds (finely chopped) - 100gms
Cardamom pwd - 1/2 tsp

Preparation
Soften the butter and mix with the sugar. Mix vigorously and then gently fold in the maida, baking powder and cardamom powder.
Now fold in the chopped almonds. Work it to a dough. Now grease a baking tray and sprinkle some maida. On this tray make equal sized round balls of the dough.
Bake the nan khatai at a temp of 140c for 20-25mins. Take out of the oven. Allow to cool and store in an air tight jar.

Roasted Almond dip with Baked Namakpara

Ingredients

Ingredients for Almond Dip:
Almonds roasted & crushed - 1/2 cup
Tomato chopped - 1 cup
Garlic cloves - 2 no
Sprig Basil - 1 no
Lemon - 1/2 no
Salt - 1/2 tsp
Pepper - 1/2 tsp

Ingredients for Namak Para:
Refined flour - 250 g
Sugar - 10 g
Salt - 1 tsp
Olive oil - 20 ml
Water - 150 ml

Preparation

Method for the dip:
For the dip, place the tomatoes in a bowl
Crush and then chop the garlic, add to the tomatoes
Finely chop the basil sprig and add to tomatoes with rest of the ingredients
Refrigerate for a while

Method for the Namak Para:
Prepare dough with the above ingredients
Give it a rest for 10 minutes
Now roll out very thin sheet and bake it in a pre- heated oven at 200c for 10-12 minutes
Remove and break into pieces. Serve with the almond dip

Almond, Oranges and Roast Pumpkin salad

Ingredients
Pumpkin - 50 g
Fresh Orange - 50 g
Mixed Lettuce - 200 g
Almond Flakes - 50 g
Olive oil - 25 g
Honey - 10 g
Mustard - 10 g
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