Tasty Tiffin options for your Tween

Preparing lunch for tweens may seem an uphill task when all they want is different and tasty things every day. Do you remember the first time they did not finish their lunch box because the food was not tasty or she was not hungry… well one off ‘not-hungry’ will happen but we need to make sure that the child eats whatever is given to her on a regular basis.

Below given are 5 quick fix lunch menus which will surely be a hit with your child and not kill you in terms of the time taken to prepare it.

Eggs With Ham, Cheddar, and Chives

Preparation time – 15 minutes

Ingredients

• 1 1/2tablespoons unsalted butter
• 3 eggs
• 2tablespoons milk or water
• 1teaspoon kosher salt
• 1/4teaspoon freshly ground black pepper
• 1 1/4cups diced cooked ham
• 1 1/2cups shredded sharp Cheddar
• 1/3cup chopped fresh chives

Preparation

Heat butter in a large nonstick skillet over medium heat. Add ham and sauté until browned.

In a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon pepper.

Pour the mixture over the sautéed ham and cook, stirring occasionally, for 4 to 5 minutes,

Add the cheddar and chives just before the eggs are set.

Serve with toasted bread

Vermicelli Pulao

Prep time: 15 min

Cook time: 30 min

Ingredients

• Vermicelli – 2 cups (roasted in 2 tsps ghee on low to medium flame till golden brown)
• Onion – 1, large, sliced
• Carrot – 1, medium sized, peeled and cubed
• French beans – 5 chopped
• Potato – 1, medium sized, peeled and cubed
• Green peas – fistful (optional)
• Mint leaves – 12-15
• Coriander leaves for garnish
• A big pinch of Garam Masala
• Oil – 1 tbsp
• Water – 3 1/2 cups (hot)
• Salt to taste

A paste of the following

• Fresh coconut – 2 tbsps
• Fennel seeds – 1 tsp
• Ginger – 1/2″ piece
• Green chilies – 2-3
• Coriander leaves – 2 tbsps, finely chopped

Preparation

Heat a heavy bottomed vessel, add oil, add cumin seeds and allow to brown. Add the garam masala and sauté for few seconds.

Add sliced onions and sauté. Add mint leaves and ground paste and sauté for 3 to 4 minutes.

Add the vegetables and sautéfor 8 to10 minutes. Remove lid and mix well.

Add the roasted vermicelli and green peas (if using) mix well. Add 3 1/2 cups of hot water and bring to a boil. Reduce the flame, and cook till the vermicelli and vegetables are cooked.

Remove the vermicelli pulao to a serving bowl and garnish with fresh coriander leaves.