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Home > Categories > Food and Beverages > Recipes > View Advice  

Query from: sridevi, chicago, 08/28/06
Topic: RECIPES      Submitted on: Ammas.com
Subject: vegetarian lunch box ideas for kids

i need some nice ideas for luch box for kids ....i tried parathas and pastas but i am running out of ideas ...please share your ideas

Rate = 3 (Rated by 7 Council Members)
[ This query closed ]
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Response from: Vini K ,   
Council Member on Ammas.com
Hi Sridevi,see these links for recipes for Kids'luch boxes:

http://southernfood.about.com/cs/lunchboxideas/a/school_lunch.htm

http://vegkitchen.com/kid-friendly-recipes/school-lunch-recipes.htm

http://www.care2.com/channels/solutions/food/864

http://parents.berkeley.edu/advice/eating/lunches.html

Hope these help you.Goodluck.

Rate = 2 (Rated by 5 Council Members)

Thank this advisor   
 
Response from: Alka Jaiswal,   
Featured Member on Ask Agent
Every one knows that the kids are fussy eater. The recipes here I have give can be used in birthday parties and for their lunch box too. You can also give different types parathas in tiffin box. I am sure they will like and its healthy too.

Vegetable Cutlet

Ingredients: 4 Potatoes 1 Onion (chopped) 1 1/2 cups Chopped vegetables (carrots, cauliflower, beans, peas)

1/2 cup Cheese (grated) 2 Green chilies (chopped) (optional for kids) 1 tsp Red chilli powder 1/2 tsp Garam masala 1/2 cup Coriander leaves 1 cup Fine flour (maida) 1 cup Bread crumbs Oil for Frying Salt to taste

Method:

Boil and mash the potatoes. Boil the other chopped vegetables. Heat oil in a pan and fry the chopped onions until brown.

Add green chillies, first fry chopped vegetables then add mashed potatoes, mix well and cook for few minutes. Add chilli powder, garam masala and salt. At last add coriander leaves.

Make lemon sized balls out of this veg mixture. Make a paste of all-purpose flour and water. Mix maida in little water.

Dip them in the paste and then roll them in bread crumbs. Heat oil in a shallow frying pan and fry cutlets until both sides becomes brown. Serve hot vegetable cutlets with tomato sauce.

Tips: The mixture can be used as to make veg paratha and also used as burger filling.

Aloo Tikki

Ingredients: 4 Potato 2 tbsp Bread crumbs 1 tsp Red chilli Powder 1/2 tsp Garam masala powder 1 tsp Corn flour Chopped coriander leaves Oil for Frying Salt to taste

Method:

Boil, skin and mash the potatoes. Add coriander leaves, chilli powder, garam masala powder, corn flour and salt and mix it. Make flat tikkis using small quantity of the mixture and roll it in bread crumbs.

Deep fry the tikkis in oil. Serve this hot aloo tikki with tomato chutney or sauce.

Veg Sandwich

Ingredients:- 12 Slices bread 1 Cucumber (peeled, sliced) 1 Tomato (sliced) Butter Cheese spread Salt and pepper as per taste

Method:

Spread each bread slice with butter. Spread a thin layer of cream cheese on six bread slices.

Arrange the cucumber slices on top of the cheese. Sprinkle salt and pepper on it.

Then arrange the tomatoes over the cucumbers and sprinkle again. Cover it with the remaining buttered slices.

Serve the tomato sandwiches on a serving plate with tomato sauce. One can place in refrigerator to chill for 30 minutes and serve to your kid.

for more kids recipes go to http://www.info123info.com/alka/Recipes%20main.htm

Rate = 3 (Rated by 5 Council Members)

 
Response from: NEERAJA NAVEEN,   
Registered Member on Ask Agent
U TRY THE FOLLOWING RECIPES:

1).Poha:

INGREDIENTS: 2 cups poha (flattened rice) 2 tbsps vegetable/ canola/ sunflower cooking oil 1 tsp mustard seeds 5-6 curry leaves 2 green chillies slit lengthwise (optional) 1 medium onion chopped fine 1 large/2medium potatoes quartered and sliced very thin Handful of unsalted peanuts (skins removed) Pinch of turmeric powder Juice of 1/2 a lime Salt to taste Chopped coriander to garnish PREPARATION: Put the poha in a sieve and wash under running water. Transfer to a bowl and fill with enough water to just cover the poha. Keep aside. Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies

Fry till the spluttering stops and then add the onion. Fry till soft and translucent. Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes. Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients. Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well. Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney!

2).Vada Pav:

INGREDIENTS: 8-10 potatoes boiled, peeled and mashed 2 tsps garlic paste 1 tsp ginger paste 3 green chillies 1/2 tsp tumeric powder 1/2 tsp black mustard seeds 6-7 curry leaves Salt to taste 2 cups bengal gram flour Vegetable/ canola/ sunflower cooking oil for deep frying 6 Pav buns (square buns that look like burger buns but are smaller, so you can substitute) 1 cup Tamarind Chutney (recipe below) 1 cup Mint-Coriander Chutney (recipe below) 1/2 cup Shengdaana Lehsun Chutney (peanut garlic chutney) - recipe below PREPARATION: Mix the gram flour with enough water and salt to taste, to make a thick, smooth paste. Keep aside. Mix the ginger and garlic pastes and add the green chillies to them. Grind into a smooth paste in the food processor. Mix this paste with the mashed potatoes.

Season with salt. Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds, curry leaves and tumeric powder. Fry till the seeds stop spluttering. Add this to the potato and mix well. Divide the potato mix into portions slighter smaller than a tennis ball. Smoothen by rolling between slightly greased palms. Heat the oil for deep frying on a medium flame. When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels.

Take one Pav bun, slit in half (not completely - leave one edge joined) and put a spoonful each of Tamarind Chutney, Mint-Coriander Chutney and Shengdaana Lehsun Chutney (peanut garlic chutney) each on it. Place a potato ball on the bun and fold over, pressing down gently. Serve while the potato ball is still hot.

3)Sabudana Vada (sago patties):

INGREDIENTS: 4 large potatoes boiled, peeled and mashed 1/2 cup sabudana (sago) Water 1 large onion chopped very fine 2 green chillies chopped very fine 2" piece of ginger grated 1/4 cup peanuts roasted and crushed coarsely 1 tsp raw mango powder 1 tsp cumin seeds Salt to taste Vegetable/canola/sunflower cooking oil for shallow frying PREPARATION: Soak the sabudana (sago) in warm water overnight. It will puff up and become translucent. Mix the sabudana with all the other ingredients and form a paste. Add salt to taste. Make the paste into equal-sized balls and flatten slightly to form patties. Heat oil in a wide, flat pan and shallow fry the patties till golden. Drain on paper towels and serve with tamarind chutney, mint-coriander chutney .

4)Spicy Veggie Cutlets:

INGREDIENTS: 1 cup mixed veggies (you can also use any leftover mixed veggies) 4-5 large potatoes boiled, peeled and mashed well Salt to taste 3-4 dry red chillies Vegetable/ canola/sunflower cooking oil to shallow fry cutlets PREPARATION: Mash the veggies and mix with the mashed, boiled potatoes to make a smooth, firm mix. Season with salt and red chilli flakes (made by gently roasting and then coarsely grinding dry red chillies) to taste. Form the mix into patties and shallow fry till crispy and golden on both sides. Drain on paper towels and serve hot with Tamarind Chutney and Mint-Coriander Chutney.

ANYTHING SHOULD BE COLOURFUL FOR U'R KID.DAILY U CAN GIVE ONE VARIETY.

U CAN SEE THE SANDWICH RECIPES FOR KIDS IN htpp://www.tarladalal.com AND TRY THEM FOR U'R KID.

Rate = 3 (Rated by 5 Council Members)

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Response from: Lathaa Manavalan,   
Council Member on Ask Agent
Keep your lunch-making supplies together in one place to make the process more efficient during morning “rush hour.” In one cabinet, you can store the lunch boxes, sandwich bags, thermoses, plastic spoons and forks, toothpicks, and small plastic storage containers.

Put flat dry ice containers in your child’s lunch box during warm weather, or any time you are sending perishable foods such as dairy products or egg dishes. These are available wherever lunch boxes or camping supplies are sold.

Vary the types of bread used for sandwiches. Bagels, rolls, pita pockets, English muffins, raisin bread, and even fresh flour tortillas or “wraps” can add interest to standard sandwich fare.

Dishes that taste just as good at room temperature are more successful thermos dishes than those that need to stay hot (but usually don't). If your child’s school has a microwave available, your thermos offerings can include macaroni and cheese, soups, and leftover casseroles.

I always pack fruit into lunch boxes, but it often came home uneaten until I resorted to some simple tricks. Small chunks of fruit, such as strawberries, grapes, melon, tiny seedless orange sections, and such, served on a skewer (long cocktail toothpicks are perfect), are always eaten; similarly, apple slices are more likely to be eaten if I supply a tiny container of peanut butter to dip them into.

Similarly, raw vegetables become more of a draw when you supply a dip; When sending carrot stocks (or baby carrots), celery, or bell pepper strips, add a tiny container of natural, low-fat ranch or Thousand Island dressing.

For very young children—preschoolers, especially—a sandwich becomes more appealing when cut into shapes with a cookie cutter. refer http://indianfood.about.com/ All these tiffin (lunch box) foods are not just yummy, they are also nutritious and really filling to keep your kids going through the day.

Poha Upma Dhokla Vada Pav Sabudana Vada Samosas Vegetable Cutlets and Mint Chutney Veggie Sandwiches

With a large number of Indians being vegetarian, the variety of veggie dishes available in Indian cuisine, is mind-boggling. In fact, no matter which veggie is your favorite (or least favorite) there's always something you can try and love! If you're new to Indian cooking or have just run out of ideas, here are some simple yet tasty vegetarian meal suggestions for you to try in your kitchen.

Aaloo Mutter (peas and potatoes) with Parathas (pan-fried Indian flatbread) Bhindi Ki Subji (stir-fried okra) with Lehsuni Daal (garlic flavored lentils) and Chapatis (Indian flatbread) Malai Kofta (vege-balls in a thick sauce) with Jeera Rice and Kachumbar Sarson Ka Saag and Makki Ki Roti (pan-fried maize bread) Rajma (red kidney bean curry) with Bharvaan Bhindi (stuffed okra) or Kurkuri Bhindi (crispy okra) and Rice. Sookha Aaloo-Simla Mirch (dry potato-capsicum/bell pepper) with Kaali Daal (black lentil curry) and Chapatis. Idli: As soft as cotton balls, these fermented dumplings are a healthy beginning to any meal.

Dosai: Crisp and golden, the dosai is the pearl of South Indian cuisine.

Masala Dosai: Dosai stuffed with a tangy mixture of potatoes, onions, peas and curry leaves.

Vadai: These fried lentil delicacies fortify many a young student during exams.

Pongal: A healthy mixture of rice and lentils, Pongal is as filling as it is tasty and nutritious. Served with chutney and sambhar.

Rate = 3 (Rated by 5 Council Members)

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Response from: Tara Kushwaha,   
Registered Member on Ammas.com
Following could be tried to intoduce some variety in the lunch box:

- Vegetable Sandwiches with cucumber, tomato, boiled potato, lettuce leaf placed in between slightly buttered brown bread slices to make a nutritious lunch.

- Sprout Sandwiches with udad sprouts mixed with mayonise. U can sprinkle a bit of chaat masala to add taste.

- Pav Bhaaji. U can prepare bhaaji using lots of nutritious vegetables in addition to mashed potato, tomato and paav bhaaji masala.

- Roasted brown bread Sandwich

- Roasted Vegetable Burger with cheese. For tikki inside - Mash few boiled potatoes and add salt, a bit pepper, peas, beans pieces and coriander leaves. Do a shallow fry only to refreain excess oil. After placing the tikki, put some lettuce and cheese and grill it.

- Bread Roll : Take or prepare chapaties.Just keep in mind that its not too thin in thickness. Add some salt and ajwain seeds in the dough. U can even go for Maida instead of the normal flour. Prepare filling of a stuff your kids loves like paneer, sprouts, potato etc. Put the filling and roll it in the chappati prepared. Perfect for lunch boxes :)

Rate = 3 (Rated by 5 Council Members)

 
Response from: srividhya venkatesan,   
Registered Member on Ammas.com
hi sridevi,

You can try Noodles, chappathi rolls, Peanut butter sandwich or even vegetable sandwich.

you can try vermicelli upma with all vegetable and say that as noodles upma.. Try aval upma(poha)

You can get Frozen idiyappam, which is very easy to make and tastes very good too.you can make lemon sevai or coconut sevai too with that..

if your kids eat rice,then you can make lemon rice, puliyotharai or coconut rice, even pulav.

you can try pizza slices(if your kids dont prefer the food to be hot).

Try Garlic Bread from frozen and bake it.. Easy and quick.

You can give Small idlies, and make small Dosa (in small idly size) with ketchup

YOu can find dinner rolls in near ready to bake section.. I usually use pillsbury cresent dinner rolls.. thats good and easy to make too.. You can stuff the masala in Dinner Roll and bake it. It will have 8 triangle pieces together rolled.. Just keep the masala, roll and bake..YOu can do that without masala too. In the same way, pastry puff sheet inthe frozen section. YOu can make this as an appetizer for guest,and also as an evening snack and can give this for kids for lunch.

hopefully my answers would help you little bit.

Rate = 3 (Rated by 5 Council Members)

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Response from: savithri menon,   
Registered Member on Ammas.com
cut bread into different shapes with katories, square, round, trianle , aplly butter, jam ets. small button sized dosas, small sized idlies.

Rate = 2.5 (Rated by 5 Council Members)

 
Response from: Keep Smiling .,   
Council Member on Ammas.com
Here are few Veggielicious Lunchbox Dishes Spread some veggie ham with vegan cream cheese and roll up for a fun and easy-to-eat lunch box treat. Make a veggie dog in a blanket—wrap a veggie dog in a crescent roll and bake. Pack ketchup for dipping. Create crunchy triple-decker PB&Js: Cut rice or corn cakes in half with a sharp knife and spread on jam and a nut butter, and then top with the other half. Spread bread with eggless mayonnaise (try Nayonaise or Vegenaise) and pile on veggie deli slices—such as faux ham, faux turkey, or “phony baloney”—and Tofutti American soy cheese slices (www.Tofutti.com). Cut into triangles or fun shapes using cookie cutters. Make a mock chicken-salad sandwich with Morningstar Farms Meal Starters Chik’n Strips or Worthington’s Chic-ketts, available at health-food stores. Pack P.B. Slices (www.PBSlices.com), individually wrapped slices of peanut butter, with bread or crackers; kids can combine them at lunchtime. On those hectic mornings, toss a Smucker’s frozen PB&J sandwich in your child’s lunchbox; it will be thawed and ready to eat by lunchtime. Make burrito roll-ups by spreading tortillas with Tofutti Better Than Cream Cheese; add olives or diced veggies, roll up, and cut into bite-size pieces. Olé! Make your own “good lunch” by packing meat-free Smart Deli Pepperoni slices (www.Lightlife.com), soy cheese slices, and crackers. Spread a bagel with Tofutti Better Than Cream Cheese, top with veggie pepperoni, and cut into halves or quarters. Make a mock tuna-salad sandwich by substituting Worthington’s Tuno (Available at health-food stores or at www.NoMeat.com) for tuna in your favorite recipe. For a healthy alternative to egg-salad sandwiches, try eggless “egg” salad: Mash together tofu, soy mayo, turmeric, salt, and spices. Click here for a recipe. Pair veggie kebabs (try cherry tomatoes, cucumber slices, sweet peppers, and baked tofu cubes) with “ranch” dip (combine Tofutti Sour Supreme with McCormick Spring Onion Dip Mix—it’s vegan!). Cut mini-pitas in half, and stuff them with hummus and chopped tomatoes, falafel, or your favorite sandwich filling. Prepare an easy pasta salad by combining cooked spiral pasta with diced cucumbers, tomatoes, and/or peppers and chunks of baked tofu, veggie Canadian bacon, or Morningstar Farms Meal Starters “chicken” or “steak” strips; mix with your favorite vinaigrette. “Shake ’N Bake” mock chicken chunks instead of the real thing. Several Shake ’N Bake flavors are vegan—just use chopped Chic-ketts, Morningstar Farms Meal Starters Chik’n Strips, or White Wave’s wheat meat (www.WhiteWave.com); it’s great hot or cold. Pack hard breadsticks with dip, such as pizza sauce, peanut butter, or hummus. Make a mini pizza by topping toasted English muffins (Wonder Bread-brand muffins are vegan) with a dollop of pizza sauce, a slice of soy cheese, and veggie pepperoni.

http://www.vegcooking.com/backtoschool.asp

Rate = 3 (Rated by 5 Council Members)

 
Response from: Smile Always,   
Registered Member on Ammas.com
Hi Sridevi..

The most difficult part in cooking is the 'planning'. What to cook...often makes us go crazy.

I would suggest tht u can give ur kids :

1. Salads: just cut long, thin strips of carrot or cucmber. Or you can do things according to ur imagination.

2. Idly : Especially those small idlys (called the ghee idly in hotels).

3. Sandwhiches: With vegegies, or just jam or cheese.

As long as the food looks nice...kids will definitely gobble things up.

Hope this helped.

Rate = 2.5 (Rated by 5 Council Members)

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Response from: sadia siddiqa,   
Registered Member on Ammas.com
dear sridevi

here are some of the recipes of vegetables and fruits for kids lunch boxes.

5.Baked French Fries 3 potatoes 1/4 cup olive oil salt to taste Preheat oven to 425 degrees. Pierce potato skins with fork; microwave for 5 minutes. Cool slightly and cut each potato into 8 wedges. Drizzle potatoes with oil; sprinkle with salt. Arrange in a single layer on a baking sheet. Bake 40-45 minutes, until crispy and browned. 6 Servings.

2.Avacado Dip 1 large or 2 small avacados 8 oz. cream cheese 1/2 cup diced fresh tomato 1/4 cup diced onion 1 tbsp. lemon juice With a fork, mash avacado and cream cheese in a bowl. Add tomatos, onions, and lemon juice. Several Servings

3.Applesauce Sandwiches ½ cup applesauce 4 slices bread 2 tbs light margarine, softened ½ tbs sugar 1/8 tsp ground cinnamon Spread the applesauce on two slices of bread; top with remaining bread. Lightly spread margarine on the outside of the sandwiches. Toast in hot skillet or on griddle until golden brown, flip and repeat. Combine sugar and cinnamon, sprinkle over sandwiches; serve. 2 Servings

4.Baked Bananas 4 bananas, peeled ½ cup brown sugar ¼ cup raisins 1 tsp nutmeg 2 tbs lemon juice Serve with: vanilla frozen yogurt Preheat oven to 375 degrees. Spray shallow dish with non-stick cooking spray. Cut bananas in half lengthwise; place in dish. Combine brown sugar, raisins, and nutmeg in small bowl, sprinkle over bananas. Drizzle lemon juice over bananas. Bake 20-30 minutes, or until bananas are […]

5.Banana Berry Shake 2 cups sliced banana 1 cup quartered strawberries 1/4 cup orange juice 3 cups vanilla ice cream/frozen yogurt Place first 3 ingredients in blender container. Blend until smooth. Add ice cream. Blend until smooth. 4 servings Banana Bonkers 2 bananas 1 ½ cups grapefruit juice 2 scoops lemon sherbet ½ cup crushed ice Puree bananas in a blender. Add grapefruit juice, lemon sherbet and crushed ice, stir and serve. 3 Servings

6.Banana Bread A favorite recipe for banana bread that is nutritious as well as delicious. 2/3 cup white sugar ¼ cup margarine, softened 2 eggs 1 cup mashed bananas (about 3) ¼ cup water 1 2/3 cups all-purpose flour 1 tsp baking soda ½ tsp salt ¼ tsp baking powder Optional: 1 cup chopped nuts Preheat oven to 350 degrees. Beat the white sugar and margarine until smooth […]

7.Banana Chocolate-Chip Muffins 1 1/2 cups all-purpose flour 1 1/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/8 tsp salt 2 eggs, beaten 1 cup mashed bananas 3/4 cup sugar 1/4 cup applesauce 1/2 cup semisweet chocolate chips Preheat oven to 350 degrees; coat a 12 cup muffin tin with nonstick spray. Whisk together flour, baking powder, soda, cinnamon, salt, and sugar. Mix in eggs, […]

9. PEANUT HONEY BALLS Makes 24 balls

1/4 cup crushed wheat flake cereal; (1 cup = uncrushed) 3 tablespoon honey 1/4 cup peanut butter 1/4 cup nonfat dry milk solids Non-stick cooking spray

Reserve two tablespoons crushed cereal. Mix honey and peanut butter. Gradually add nonfat milk, mixing well. Spray hands with non-stick cooking spray and shape into 1/2 inch balls. Roll in reserved cereal. Chill until firm, about 1 hour. Store in refrigerator.

10.PEANUT CHEWS Makes 48 pieces

1 cup dark corn syrup 1 cup sugar 1 cup smooth peanut putter 1-1/4 cup salted or dry roasted peanuts; (6-1/2 oz can) 5 cups corn flakes

Combine corn syrup and sugar in 3-quart heavy saucepan. Bring to a full boil, stirring constantly. Remove from heat; quickly stir in peanut butter. Add peanuts and corn flakes, stirring to coat. Press into buttered 13 x 9 x 2 inch pan. Cool and cut into 48 pieces.

also visit:

http://www.osweb.com/kidzkorner/tre… http://www.healthy-kids-snacks.com/

hope it helps

Rate = 3 (Rated by 5 Council Members)

 
Response from: Hari Rama,   
Council Member on Ammas.com
Hi, http://healthy-eating-made-easy.com/lunch-boxes-for-kids.html Sandwiches are top favourite lunch box item Milk A good example of a healthy drink for lunch boxes. My son likes drinking milk – but only if it’s ice cold, and even with a cool pack I can’t pull off that trick in lunch boxes for kids. Flavoured milks are a possibility, but they are inevitably sweetened and contain additives. Yogurts and fromage frais are a good thought, especially the type guzzled straight from the tube, so you don’t need a spoon, but my, do you need hawk-eyes when you’re checking labels. Most are likely to be sugar-laden, with even a mini-pot containing more than 1 tsp of sugar. They might contain little or no real fruit, and the fact that they may be marketed for children doesn’t necessarily mean they’re healthy. Instead, you could make them a little container of plain yogurt with stewed or raw fruit stirred through it. Cheese. Kids loved lunchbox cheeses – strings, strips, triangles, mini-cheeses – but you do need to check the label over before buying, although weight for weight they don't always have any more saturated fat and salt than cheese bought in the block. ‘Lite’ versions may be lower in fat but, can you believe this, they sometimes contain sugar! What next? Play safe and pack a foil-wrapped finger of ordinary cheese.Buy small, sweet apple varieties, but don’t serve apples every single day. Oranges are hard for small hands to peel. I cut them into eighths then put them back together and wrap tightly in foil. Small soft citrus are perfect, but not always available. Pears bruise too easily, but kiwis are more robust – add a teaspoon for scooping. Small bunches of grapes always go down well. A handful of dried fruit – apricots, raisins, pear – makes a change. Bananas are wonderful for an energy boost but need protection. Try a brightly coloured plastic banana guard. I’m told you can have sword fights with them, too… Invest in some small, sealable pots, and send cubed melon or watermelon, mixed blueberries and raspberries, stewed apple with cinnamon, stewed dried apricots, diced peach. Never let a sandwich leave your home unless it’s bursting with greenery. I put it in so relentlessly that they get tired of trying to pick it out, and so they eat it. The sandwich is a brilliant way to get green leafy veg on to the menu, unless you are blessed with children who actively engage with spinach. It’s not just leaves that find a home in a sandwich. Grated carrot or cabbage, sliced cucumber, finely chopped peppers – pile ‘em in. Make a vegetarian sandwich filling, like hummus or roast veg. Carrot sticks, yes. Also celery, peppers of all colours, sugar snap or snow peas (mangetout), cherry tomatoes. A small pot of dip with these is fun, go for homemade hummus or something low fat. Soup is lovely in winter, and you can use just about any combination of vegetables to make it. Heat to just below boiling, pour it into a small, warmed flask and it’ll be just the right temperature at lunchtime.

Rate = 3.5 (Rated by 5 Council Members)

 
Response from: Sapna Korecherla,   
Council Member on Ammas.com
Did you try, putting curries in chapathis, rolling them and cutting them into 1/2-1 inch pieces? Try small idlies and dosas like the above chapathi method. Try frying paneer pieces and sprinkle them with little salt and pepper. kids like bajjis too, aloo ones are their favs. make smaller ones bit size... samosas too are good. Hope they help u.

Rate = 2.5 (Rated by 5 Council Members)

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Response from: Seetha Hariharan,   
Council Member on Ammas.com
hi, You can make sandwiches with cucumber, tomato/cheese.vegetable pulav,rotis with salads, idli, vegetable upma etc.

Rate = 2 (Rated by 4 Council Members)

 
 
 
 
 
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