Tips for lunch box:
1. Boil rice in the cooker the previous night but do not open the cooker.
2. Make the corn and potato mash the previous night and keep in fridge.
All measurements are for one child.
1. Corn cutlets
Ingredients :Potato - boiled and mashed - 1/2
sweet corn - boiled - 1/2 cup
bread - 1/2 slice
Cumin (Jeera) - 1 pinch
Red Chilli Powder - 1 pinch
Turmeric powder - 1 pinch
Coriander powder - 1 pinch
Garam masala powder - 1 pinch
Ghee/Olive oil - 1/2 tsp
Add all the powders, 1/2 slice damp bread and chopped coriander and mint leaves to the potato and corn, mash well along with a little salt and keep in fridge.
Next morning, shape into cutlets, and shallow fry using ghee or oil.
Pack ketchup or Mint chutney in separate box.
2. Tomato Rice
White rice/Basmati boiled with a pinch of salt- 1 cup
Tomato - 1 - finely chopped
Mustard seeds - 1/2 tsp
dry Red chilli - 1/2 piece
Curry leaves - 2
Ghee - 1 tsp
Take a pan, add ghee, when slightly hot, add mustard, red chilli and curry leaves, when they splutter add tomato and fry well till oil separates, then add rice.
Pack curds in a separate box.