Weekly Lunch Box Recipes & Ideas from Healthy Black Bean Burger Without Bun, Healthy Spinach Idli, Aloo Gobhi Matar Ki Sabzi & 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 Mixed Sprouts Coriander Dosa With Idli Dosa Batter, Masala Akki Roti, Grilled Rajma Masala Sandwich and much more. Plan your groceries and stock them to use these ideas and recipes to pack it into your kids 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 Healthy Black Bean Burger Recipe Without Bun, Ketchup, Fruits and nuts
Vegetable Biryani Recipe With Chatpata Aloo,  Mixed Vegetable Noodle Cutlet Recipe
Tuesday Matar Poha Recipe (Flattened Rice Stir Fry with Green Peas), with sev mixture and pomegranate Cabbage and Methi Paratha Recipe, curd, No Bake Peanut Butter Granola Bars
Wednesday Moong Dal Palak Cheela Recipe, tomato chutney, Almonds and Raisins

Penne with Creamy Pumpkin Sauce Recipe with Broccoli, Walnuts and almonds. 

Thursday Ragi Vermicelli/Semiya Recipe, Chocolate Crinkle Cookies Recipe Potato Sagu Recipe for Rava Idli, Ragi Rava Idli Recipe, seasonal fruits

Healthy Spinach Idli Recipe (Steamed Spinach Savory Cake), Kadale chutney, Fruits

Aloo Gobhi Matar Ki Sabzi Recipe, Tawa paratha

Tips for Planning

MenuPlanning & Tips
Sunday Make the Burger Patties dough and refrigerate so that you can quickly make and grill the patties in the morning. Also clean and chop Veggies for salad. Keep the Spices ready and also stir fry the chatpata aloo and keep it in the fridge For Chatpata aloo biryani. Stock with mint, pomegranate and curd for raita. Make the noodle cutlet mixture and refrigerate to quickly make noodle cutlets and pack it with ketchup.

Make sure you have green peas for matar poha, bhujia and de seed pomegranate and refrigerate. Have the cabbage and methi dough prepared for the paratha, Also stock your fridge with curd. Make the Granola bars during the weekend and keep it in airtight to use it during the weekdays for snack time. 


Make cheela batter and keep it in fridge for using it quickly in the morning. Make tomato chutney and refrigerate. Make pumpkin sauce, Cook Pasta and also clean broccoli and stock it in the fridge to use it quickly when ever required. 


Make sure you have ragi vermicelli or buy it if required, chop veggies and keep. Make coconut chutney and refrigerate. Make chocolate crinkle cookies during the weekend and keep it in airtight. Have boiled and mashed potatoes in the fridge. Make the ragi rava idli batter and refrigerate. 


Make the Idli batter and also add the blanched and pureed spinach into the batter and keep it in fridge. Make kadle chutney and keep. Clean Cauliflower, cut into florets and refrigerate along with boiled potato and matar.