Category Archives: School Lunch Recipes

A wholesome, fiber-rich, and protein-packed roti ideal for school lunchboxes.

Ingredients

• Whole wheat flour – 1 cup
• Besan (gram flour) – 2 tbsp
• Flax seeds (chopped or powdered) – 1 tsp
• Carrot – 2 tbsp, grated
• Spinach – 2 tbsp, finely chopped
• Milk – 2–3 tbsp (optional, for softer dough)
• Salt – to taste
• Water – as needed for kneading
• Oil – 1 tsp (optional, for cooking)

Preparation

1. In a bowl, combine whole wheat flour, besan, flax seeds, grated carrot, chopped spinach, and salt.
2. Add water gradually (or a mix of water and milk) and knead into a soft, pliable dough. Let it rest for 10–15 minutes.
3. Heat a non-stick pan or tawa.
4. Cook each roti on medium heat for 1–2 minutes on one side, flip, and cook until golden brown spots appear. Apply a tiny amount of oil if desired.
5. Serve with a vegetable curry, paneer, or a sandwich-style filling or yogurt

Benefits for Kids

• Protein & Fiber: Besan and flax seeds support growth, digestion, and sustained energy.
• Vitamins & Minerals: Carrot and spinach boost immunity and overall health.
• Energy & Satiety: Whole wheat provides long-lasting energy for school activities.
• Kid-Friendly & Nutritious: Soft, colorful, and appealing for children.

A protein-rich, creamy, and wholesome sandwich ideal for children’s lunchboxes

Ingredients

• Paneer (cottage cheese) – 50 g
• Yogurt (curd) – 2 tbsp
• Salt – a pinch
• Black pepper – a pinch (optional)
• Chives or coriander – 1 tsp, finely chopped
• Lemon juice – ½ tsp (optional)
• Whole wheat bread slices – 4
• Cucumber – ¼ small, thinly sliced
• Tomato – ¼ small, thinly sliced
• Carrot – 2 tbsp, grated

Preparation

1. In a bowl, mash paneer until smooth.
2. Mix in yogurt, salt, pepper, chopped chives/coriander, and lemon juice. Stir until creamy.
3. Spread the cream cheese filling evenly on two slices of whole wheat bread.
4. Layer cucumber, tomato, grated carrot, and lettuce on top.
5. Cover with the remaining bread slices and press lightly.
6. Cut into halves or triangles for easy packing in lunchboxes.

Benefits for Kids

• Protein & Calcium: Paneer and yogurt support bone and muscle growth.
• Vitamins & Fiber: Vegetables promote immunity and digestion.
• Healthy & Wholesome: Whole wheat bread provides energy and satiety.

A light, nutritious, and easily digestible meal packed with vegetables and fiber

Ingredients

• Sooji (semolina/rava) – ½ cup
• Water – 1 ½ cups
• Carrot – ½ small, finely chopped or grated
• Green peas – 2 tbsp
• Capsicum – ¼ small, finely chopped (optional)
• Onion – ¼ small, finely chopped
• Ginger – ½ inch, grated
• Green chili – 1 small, finely chopped (optional)
• Curry leaves – 4–5
• Mustard seeds – ½ tsp
• Oil – 1 tsp
• Salt – to taste
• Coriander leaves – 1 tbsp, chopped

Preparation

1. Dry roast sooji in a pan on low-medium heat until it turns light golden and aromatic. Remove and set aside.
2. Heat oil in a pan. Add mustard seeds and curry leaves. Once they splutter, add ginger, green chili, and onion. Sauté until onions turn translucent.
3. Add carrots, peas, and capsicum. Sauté for 2–3 minute
4. Pour in water, add salt, and bring to a boil. Slowly add roasted sooji while stirring continuously to avoid lumps.
5. Cook on low heat for 3–4 minutes until the water is absorbed and upma reaches a soft, fluffy consistency.
6. Sprinkle chopped coriander leaves on top. Serve warm in a lunchbox or plate.

Benefits

• Energy & Satiety: Semolina provides slow-releasing carbohydrates.
• Vitamins & Fiber: Mixed vegetables boost immunity and aid digestion.
• Easy to Digest: Light on the stomach, ideal for school lunch.

A light, nutritious, and protein-rich meal perfect for school lunches

Ingredients

• Cooked rice – 1 cup (preferably cooled)
• Fresh yogurt (curd) – ½ cup
• Carrot – ½ small, grated
• Cucumber – ½ small, grated
• Green beans – 3–4, finely chopped (optional)
• Coriander leaves – 1 tbsp, chopped
• Ginger – ½ inch, grated
• Green chili – 1 small, finely chopped (optional)
• Curry leaves – 4–5 (optional)
• Mustard seeds – ½ tsp
• Oil – 1 tsp
• Salt – to taste

Preparation

1. Wash and finely chop or grate carrots, cucumber, and beans.
2. Heat oil in a small pan. Add mustard seeds and curry leaves. When the mustard seeds splutter, add ginger and green chili. Sauté for 30 seconds.
3. In a bowl, combine the cooled rice and yogurt. Add salt to taste.
4. Stir in the prepared vegetables and tempered spices. Mix well to distribute evenly.
5. Sprinkle chopped coriander leaves on top. Serve slightly chilled or at room temperature in a lunchbox.

Benefits

• Protein & Calcium: Yogurt supports bone and muscle development.
• Satiety & Energy: Rice provides sustained energy and keeps kids full.
• Easy to Digest: Gentle on the stomach, ideal for school meals.
• Vitamins & Fiber: Vegetables enhance nutrition and support immunity.