Eat in LunchBox

Sprouted moong crunch

Serves100g sprouted green lentils (moong). Sprinkle a little water to soften them. Add salt, remove from the flame and add 1 boiled potato, chopped, a Carry a taste of home in your lunchbox with these easy recipes sprinkling of coriander leaves and chopped green chilli, a squeeze of lime, roasted peanuts and 1/4 green mango and tomato, chopped finely. Mix in a little sweet chutney. Serve with a little sev and crushed puris.

Veggie khichdi

 Soak 100g rice and 50g split green lentils (moong) for 30 minutes. Meanwhile stir fry 100g mixed, chopped veggies along with a dash of turmeric, coriander, cumin andgaram masala. Add a small grated tomato and keep stirring till dry. Fry 2 onions, add 1/2 tsp ginger-garlic paste, add the rice and lentils and fry for approximately 2 minutes. Add the veggies and mix well. Pour in double the quantity of water as the dal-rice mixture combined, add salt to taste and 1 tbsp ghee. Once the water starts boiling, keep simmering till cooked.

Cauliflower parathas

200g cauliflower. Sprinkle a little coriander powder, cumin powder, red chilli powder, garam masala and salt. Let it cool. Make chapatis with a dough made of 100g atta, a little water and a splash of oil. Stuff the cauliflower mixture on one chapati, spread evenly and place another chapati on top, sealing the edges tightly. Roast on a tawa with a little oil. Serve with boondi raita.

Spicy potato cakes with chilli and coriander

Ingredients:

potatoes 400g, peeled and cut into chunks egg yolk 1 coriander a handful, chopped spring onions 5, slicedsalt and pepper to taste lemon 1, zested Cheddar cheese 75g, grated red chilli 1, seeded and choppedbreadcrumbs 75gvegetable oil for shallow frying

Method:

Cook the potatoes in salted boiling water until tender. Drain and leave to dry for 5 minutes. Mash the potatoes and add the egg yolk, coriander, spring onions, some salt and pepper, the lemon zest, Cheddar cheese and chilli. Mix well and shape into 6 medium cakes.n Put the breadcrumbs on a plate. Roll the cakes firmly in the breadcrumbs. Heat the vegetable oil in a non-stick frying pan and brown the cakes on both sides. Serve with mango chutney and a green salad.