Weekly Lunch Box Recipes & Ideas from Doddak recipe, Lauki paratha, Thenga Manga Soya Sundal & More

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We are back again this week with our super delicious, no repeat lunchbox and snack box ideas, as filling the lunch box with nutrition and also with new flavours every day is a task. From Doddak recipe, Lauki paratha, Thenga Manga Soya Sundal & more. Plan your groceries and stock them to use these ideas and recipes to pack it into your kid's lunch boxes. When you plan ahead and keep things ready it becomes easy for the packed routine mornings.

Lunch Box Recipes

MenuSnack Box (4yrs & above)Lunch Box (6yrs & above)
Monday Doddak Recipe (Konkani Lentil Pancakes), Whole Wheat Eggless Pineapple Muffins Recipe Lauki Paratha Recipe (Bottle Gourd Flatbread), Tomato Onion Gravy Sabzi Recipe, Jwarichya Lahyancha Chivda Recipe
Tuesday Khaman Dhokla Recipe, Mumbai Style Masala Khichiya Churi Recipe Green Moong Dal And Vegetable Idli Recipe, tomato chutney and fresh fruits.
Wednesday Lauki Thepla Recipe, tomato chutney, Thenga Manga Soya Sundal Recipe

Sprouted Moong And Methi Pulao Recipe, curd, Whole Wheat Flour Murukku Recipe

Thursday Kara Sevai Recipe (Lemon Vermicelli), Indian Style Black Chickpea Salad Recipe  Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy), Steamed rice, fruits 
Friday

Masala Bhurji Cheese Sandwich Recipe, Peanut Butter and Chocolate Oatmeal Bars Recipe

Paneer Burjee Wraps Recipe,  Dhaniya Pudina Chutney , Puffed Rice Bar Recipe

Tips for Planning


MenuPlanning & Tips
Sunday Get the batter prepared for the Doddak recipe with soaking the urad dal and also make the coconut chutney and keep it in the fridge to use it next day.  Make the whole wheat eggless pineapple muffins during the weekend and stock them to use it next day. For the lauki paratha you can grate and sauté the lauki and keep it in the fridge or you can also prepare the dough and refrigerate to use it next day. Tomato onion gravy sabzi is an easy and quick preparation once all the ingredients are ready with chopped onions and tomatoes.  Make the healthy chivda on the weekend and store it in airtight to pack it in school or as after school snack.

 

Monday Make the Khaman Dhokla batter but do not add the baking soda and fruit salt into it; you can add them when you are just about to steam the dhoklas. Make the green chutney and store it in the fridge. Make the batter for green moong dal and vegetable idli and you can steam them in the morning. Make the tomato chutney and store it in the fridge. Also, stock with fresh fruits to pack to school or office.

 

Tuesday Make the dough and keep it in the fridge or you can keep the ingredients ready with spices and grated lauki to make it quickly in the morning. Make the tomato chutney and refrigerate. Soak the soya beans and make the sundal and keep it in the fridge. For the sprouted moong and methi pulao make sure you have sprouted the moong and cleaned the methi leaves and all the ingredients are kept ready to quickly in the morning. Stock with curd. Make snacks like whole wheat flour murukku and store it in airtight for you to pack whenever required.

 

Wednesday Stock with sevai and also keep all the other ingredients ready.  Soak black chana and chop all the vegetables ready for the salad, it is high protein salad and good for a snack box.  Soak the chickpeas for Himachali Chana Madra recipe and make the grounded masala and keep the other ingredients prepared and rest to make in the morning quickly.

 

Thursday

Make the bhurji stuffing and keep it in the fridge and also stock with sandwich bread. Make peanut butter and chocolate oatmeal bars and puffed rice bars during the weekend and store them in an airtight container. Make the paneer bhurji stuffing, stock with tortilla wraps and dhaniya pudina chutney for Paneer Burjee Wraps .

 

Kavitha Mohanlal

Kavitha Mohanlal

     
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