Vegeterian Kids Lunch Box

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Vegeterian Kids Lunch Box


A lunch box filled with scrumptious dishes for kids to enjoy their lunch time.  Kids love to be enterained with varieties and I have compiled into delectable dishes for the little ones to munch on.

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min


Serves : 2
  • For Masala Veg Idly : Idly batter 1 cup

  • 1/3 cup finely chopped carrot, peas and corn

  • 1/4 teaspoon turmeric powder

  • 1/4 teaspoon chilli powder

  • 1 teaspoon Ghee

  • 2 Pinches of Himalaya salt for Idly batter

  • For Babycorn Capsicum Stir Fry : 3/4 cup chopped Baby corns

  • 1/3 cup sliced Red and Yellow capsicum

  • 1 Finely chopped onion

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon Chilli powder

  • 1/4 teaspoon Himalaya salt

  • For Curd Rice : 1 Cup cooked rice

  • 2/3 cup thick yogurt

  • 1/4 teaspoon plus 2 pinches of Himalaya salt

  • 1 teaspoon Soyabean flour

  • 1" peeled Ginger

  • 1/2 Green chilli

  • 3 curry leaves

  • 1 teaspoon chopped green coriander leaves

  • 1 teaspoon Oil

  • 1/4 teaspoon mustard seeds

  • 1/4 teaspoon Urad dhal

  • 1/4 teaspoon Asafoetida

  • For Dates Cashewnut Kozhukattai : 1/2 Cup rice flour

  • 1 cup water

  • 2 pinches of Himalaya salt

  • 6 Pitted Dates

  • 3/4 teaspoon Ghee

  • 6 Cashew nuts

  • 1 Apple


  • In a bowl add idly batter, soyabean flour, turmeric powder, chilli powder, vegetables, ghee and salt and mix together. Keep aside
  • For outer layer of Kozhukattai, boil 1 cup water, add 1/2 teaspoon ghee and salt. Mix rice flour slowly. Switch off the flame and close the lid for 3 minutes.
  • Grind green chilli, ginger, coriander leaves and curry leaves listed in Curd rice. Keep aside
  • Stuff dates with cashew nuts.
  • Babycorn capsicum stir fry : In a pan, heat oil and add onions, saute till it turns translucent.
  • Then add baby corns, turmeric powder, chilli powder and salt. Mix and cook for 2 minutes without adding water on medium flame.
  • Then add capsicum and cook for another 2 minutes. Remove from heat
  • By now the rice flour should be warm. Grease the kozhukattai/modhak mould with the remaining ghee listed in kozhukattai ingredients.
  • Fill the mould with rice flour and place the stuffed dates inside and close the bottom.
  • In the bottom idly plates grease and pour the vegetable idly batter.
  • On the top plate place the kozhukattai and steam for 7 minutes.
  • In a tempering pan heat oil, add mustard seeds, after it splutters add urad dhal and asafoetida.
  • Now add the ground ingredients ( green chilli, ginger, coriander leaves and curry leaves) and saute for 1.5 minutes.
  • In a bowl add rice and tempered ingredients.
  • Next add yogurt, salt and mix.
  • Wash the apple and drop in a hot water to get rid of covering wax. Cut into pieces and drop in water and wipe with a cloth.
  • Now pack the cooked dishes into a stainless lunch box.
Vins Raj

Vins Raj