5 best recipes for your child’s lunch

Confused what to cook for your child’s lunch box now that school is back?
It’s really hard to please children, and harder when it comes to food. No child would love the same old dishes in lunch everyday especially when others around him bring tasty food. And you certainly don’t want your child to be running off to the canteen and gulp down fast food, do you? Packing your child a nutritional yet tasty lunch is no small feat and you can get all the help that you need by reading on.
Many nutritionists advise that your child’s lunch should be filled with at least three nutrient groups. Adding a bit of fruit or salad to the box can make it a complete meal for your child. And to involve them even more by shopping for groceries with them, and if you’re a fan of online shopping, there are some great offers today on groceries on grofers.

These are the top 5 recipes for your child’s lunch to keep him both happy and healthy:

Paneer Bhurji Rolls:

recipes for toddlers

These are a personal favourite of mine and are easy to make and you can do most of the prep work the night before if you wish to do that. This is one truly balanced meal, full of nutrients, having carbohydrates, proteins and fibre through the vegetables, all in one delicious meal. The taste is bound to make your kid ask for this again

What you will need:

• Whole wheat flour – about 1 cup
• Salt – according to taste
• Crumbled Paneer – 200 grams
• 2 finely chopped medium sized Onions
• 1 finely sliced large Tomato
• 2 Lengthwise split green chillies (optional)
• 1 tablespoon finely chopped coriander leaves
• 1 tablespoon Kasuri methi
• 1 tablespoon Cumin seeds
• 0.5 tablespoon Turmeric powder
• 0.5 tablespoon Dhaniya powder
• Chaat masala to taste
• 0.5 tablespoon Garam masala
• 2 tablespoon Oil
• 1 tablespoon butter

How To Make:

For the Dough:
• Knead the whole wheat flour, add a little salt and make the dough by adding water bit by bit.
• Cover it and keep it aside for a few minutes.
• Knead again and divide the dough into 10 parts.
• Roll out each part to the maximum thinnest length
• Cook using a preheated griddle and keep aside for now.
For the Paneer Filling:
• Add oil and clarified butter to a preheated medium sized pan or kadhai.
• As the oil is heating, throw In the cumin seeds and allow them to splutter.
• Add onions and green chillies and then saute on medium heat until dark golden brown.
• Add half of the chopped coriander leaves and give the mixture a quick stir.
• Add the sliced tomatoes and cook until the mixture is free of moisture.
• Add turmeric powder, chaat masala, dhaniya powder, garam masala, and salt according to taste.
• Stir a little.
• Add kasuri methi leaves and cook for a minute or two.
• Add crumbled paneer and cook for 2 minutes while giving a stir every now and then.
• Turn off the flame and add seasoning according to taste.
Prepare the Dish:
• Divide the filling into ten parts and butter the filling from the top.
• Place the filling on one end of the dough piece and roll.
• You can also provide coriander chutney or ketchup with it according to your child’s liking.

 Paneer Sandwich:

A classic dish that works for both breakfast and lunch, it truly an any-time snack. Easy to make and high in nutritional values, this one will make your child keep asking for more. The freedom of adding veggies makes this full of fibre, carbohydrates and a healthy amount of fat for your child.

What you will need:

• 12 slices of Whole wheat bread
• Butter
• Tomato ketchup according to need
• 1 peeled, thinly sliced, Boiled Potato
• 1 peeled, thinly sliced, boiled Carrot
• 1 peeled, thinly sliced, medium sized Onion
• 1 thinly sliced, medium sized Tomato
• Chaat masala according to taste
• 200 grams crumbled Paneer
• 1 tablespoon finely chopped Coriander leaves
• Salt according to taste
• Black pepper powder according to taste
• 2 finely chopped Green chillies (optional)

How To Make:

For Paneer Filling:
• In a large bowl add crumbled paneer, coriander leaves, green chillies, black pepper powder and salt.
• Use a spoon to mix well and ensure even distribution of flavours.
For The Sandwich:
• In about 1 tablespoon oil, sauté onions until they are golden brown and keep them on a tissue to drain excess oil.
• Brush melted butter on the top of all the butter slices.
• Cut paneer into 12 parts and place one each on the top of 6 bread slices.
• Season the paneer pieces with a little chaat masala.
• Add the sliced vegetables to the bread along the paneer and evenly add a little ketchup.
• Place one portion each of the paneers that are left above this and cover with a bread slice that has been buttered too.
• Let the sandwich maker heat for a minute or two.
• Sprinkle a little butter or oil on the surface and put the sandwich and toast until both the sides turn golden brown.
• With ketchup and coriander according to taste, serve hot.

Paneer Dosa:

The Indian cottage cheese is a good source of protein and all that milk has to offer. Paneer is very versatile and can be crafted into a lot of things to amaze your children and have them eating both tasty and healthy at the same time.This is definitely going to make your child’s lunch box interesting.

What you will need:

• 1.5 cups of Whole wheat flour
• Salt according to taste
• Enough Water for making the batter
• 1 cup crumbled Paneer
• 1 medium sized Onion
• A pinch of Turmeric
• 1 tablespoon of Red chilli powder
• A Green chilli (optional)
• Salt according to taste
• 2 tablespoon chopped Coriander leaves
• 2 tablespoon Oil
• A tablespoon of Cumin seeds

How To Make:

• Add oil to a deep kadhai and heat and let the cumin seeds splutter
• Throw in green chillies and onions and fry until golden brown
• Add spices and mix it
• After adding crumbled paneer and coriander leaves, cook for about 2 minutes and keep aside.
• Mix water, wheat flour and salt to make a batter with pouring consistency.
• Put the griddle on heat and brush it with a little oil.
• Keep the griddle on medium heat and spread ¼ cup of batter in concentric circles.
• Spread a few drops of oil on the batter and cook until the lower part is golden.
• Flip to the other side and cook for a couple of minutes.
• Flip once more and spread a spoonful of filling on the dosa.
• Fold the dosa from the middle and press in the edges.
• Serve hot and add in spicy coconut chutney according to your taste.

Vegetable Poha:

Poha is an easy to prepare dish that is quite tasty. And you can easily zest up the nutritional value by adding in a plethora of veggies which also make it tastier. The peas and the peanuts are the sources of proteins. You can also throw in curd or garnish with chat masala for even better taste.

What you will need:

• 3 cups of Thick poha
• 1 large potato
• 4 table spoon Green peas –
• 2 tablespoon Peanuts
• 1 large finely chopped Onion
• 2 tablespoons of Oil
• 1 tablespoon Mustard seeds
• 2 lengthwise slit Green chillies
• 1, medium sized, peeled and finely grated Carrot
• 1.5 tablespoons of Turmeric powder
• 2 tablespoons of finely chopped of Coriander leaves
• Juice of 1 lemon
• About 10 Curry leaves
• Salt according to taste

How To Make:

• Wash the poha with water thoroughly, drain it well, and keep it aside.
• In a deep wok, heat oil and add mustard seeds, allowing them to splutter.
• Add the peanuts and sauté them to roast them nicely.
• Throw in onion and chillies and sauté until the onions are golden brown
• Add carrots, grated potatoes, and peas and curry leaves and saute for a few minutes so that the veggies are free of their raw flavour.
• Season with turmeric powder and salt.
• Mix it with the poha.
• Stir the mixture well and on low flame, cook for 5 minutes.
• Turn off the heat and add lemon juice and mix it all.
• Serve hot, you can also garnish it with coriander leaves.

 Coriander Carrot topped Idli:

Idli’s are a wonderful breakfast or lunch option. They can be served as a side dish or as the main dish with various types of chutneys and spicy sambhar. The vegetables on top of them and the idlis are a great source of fibre and other nutrients and a great choice to make a healthy lunch.

What you will need:

• 1 cup of Idli rice
• 1/3 cup of Urad Dal
• Salt according to taste
• 2 peeled, finely grated, medium sized Carrots
• A peeled, finely chopped, medium-sized Onion
• 1 tablespoon of Coriander leaves
• ½ tablespoon of Red chilli powder
• ½ tablespoon of Dhaniya powder
• Salt according to taste

How To Make:

• After washing urad dal and idli rice, soak for 3 to 4 hours separately on clean water.
• Add the rice with water in a blender and grind it until it becomes smooth.
• Grind urad dal with a bit of water and add water accordingly to make the batter fluffier.
• Mix the batters together and add salt according to taste.
• Keep it aside for 8 hours to let it ferment.
• In a little oil, sauté onions until they turn golden brown.
• Add onions, carrots, coriander leaves and green chillies along with the spices to season to the idli batter.
• With a little bit of sesame oil, grease the little idli pans.
• On each of the spaces, add about a tablespoon of the idli batter.
• Steam for about 10-11 minutes and check by inserting a toothpick into the centre and if it comes out clean the Idli is cooked.
• Serve the idlis hot with ketchup or chutney.

Those were the top recipes to make for your child’s lunch box this summer. School time would only be perfect and happier for your kiddos with tasty food. Don’t forget to include them in the process of making by shopping with them or including them in the cooking, to make them love it even more!!

Child's lunch box


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My new identity is I am a mother of a two year old. I am a teacher and a learner too but as of now a SAHM or rather WFHM as I always like to be financially independent...

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