two quick lunch box receipt for kids

2 Quick Lunch Box RecipeFor Kids To carry on Handyware

Kid's Lunch Box

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Introduction• Coming up with new ideas for your child’s lunch box every day can be tricky.

Also, you have to be sure that the food your child is having is balanced on diet and they are eating it right. Being a parent you have to keep that in mind that, to keep your children engaged in lunch is a creative task. Eating is always better when combined with fun and taste and of course, variety. Once you get the clear idea of your child’s like and dislike, it will be easier for you to be creative.

• At times, the amount of food can be demotivating for the children, try to downsize the meal. A great presentation is another boost for children to eat on time and lessen wastage.

• Try not to eliminate any time if that is the only kind of food your child is fond of. Incorporate that along with other items in the lunchbox.

1.Penne pasta and Broccoli with Pumpkin Sauce

Ingredients• Broccoli (500 gms)• Penne Pasta (500 gms)• Creamy pumpkin sauce• Basil leaves• Italian seasoning• Salt and black pepper to taste• Oil(of your choice)

Process• Boil the pasta with a pinch of salt a little oil so that they don’t get stuck

together.

• Boil the pasta until they are cooked, but they must not be soft. Prepare the creamy pumpkin sauce and keep it aside.

• Heat a teaspoon of oil in a pan on medium heat. Add broccoli florets and fry until they are soft. Keep it aside.

• Toss the pasta with creamy pumpkin sauce and bring it to a boil.

• Add salt and black pepper to taste. Mix the pasta with broccoli and garnish it with some Italian seasoning.

2.Beetroot rice

Ingredients• Cooked rice (2 cups)

• 1/2 teaspoon of cumin & mustard seeds each

• Beetroots(2 small), finely chopped and grated

• Onions (10-12, finely chopped)

• A spring of chopped curry leaves

• Ginger (an inch)

• Tomato (2 nos, pureed)

• 1 teaspoon of sambar and cardamom powder each

• 1/2 teaspoon turmeric powder

• Oil for cooking

• Salt to taste

• 1 tablespoon ghee for flavour

• A small bunch of coriander leaves, chopped

Process• The rice should be precooked and grainy texture. The rice should be

cool before adding the beetroot masala. • In a heavy bottomed pan heat 1 spoon oil and add mustard and

cumin seeds and wait until they crackle. Add ginger, curry leaves and onions to that and saute until onions are tender.

• Add turmeric and sambar powder and the tomatoes and stir it. Next add grated beetroot and salt and mix well. Now simmer the beetroot for some more time till it is cooked. Wait until the beetroot is juicy. Once the beetroot is done, add cardamom, sambar and turmeric powder and combine them all together.

• Once everything is combined, turn the heat off and the rice is ready to serve.

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