Easy 6 Lunch Recipes for Kids | School Lunch box Recipes | Pulao Recipes | Quick Lunch box Ideas

Easy 6 Lunch Recipes for Kids | School Lunch box Recipes | Lunch Recipes | Quick Lunch box Ideas

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Chapters:
Promo – 00:00
Tawa Pulao – 00:23
Matar Pulao – 04:47
Navratan Pulao – 07:52
Mint Pulao – 13:05
Paneer Pulao – 16:08
Tomato Pulao – 18:40

Tawa Pulao

To Make Tawa Pulao

Water
Basmati Rice
Salt – 1 1/2 Tsp
Turmeric Powder – 1 Tsp
Butter – 50 Gms
Oil – Tbsp
Onion – 2 Nos
Ginger Garlic Paste – 1/2 Tsp
Capsicum – 1 No.
Tomato – 3 Nos
Chilli Paste – 2 Tsp
Kashmiri Red Chilli Powder – 1 1/2 Tsp
Garam Masala – 1 1/2 Tsp
Pav Bhaji Masala – 3 Tsp
Boiled Potato – 2 Nos
Boiled Peas

Method:

1. To a large saucepan, add water till 3/4th level and drop in the soaked basmati rice.
2. To this, add salt and turmeric. Boil the rice completely.
3. Strain the cooked rice and keep it aside.
4. Take an iron tawa or a wide pan and place butter on it.
5. Add some oil to it and then add onions. Saute.
6. Add ginger garlic paste and saute till the raw smell is gone.
7. After approximately 2 mins, add the chopped capsicum, tomato and stir gently to saute.
8. Next add chili paste, mix well and add red chili powder. Mix again.
9. Add salt, garam masala powder and pav bhaji masala powder for seasoning and give it all a quick mix.
10. To this add boiled potatoes, peas and mix well. Put in chopped coriander leaves.
11. Add the cooked rice to this and mi very gently to prevent breakage of rice.
12. Check for seasoning and add salt if required.
13. Serve the delicious Tawa Pulao with raitha, chilies, lemon and papads by the side.

Matar Pulao

To Make Matar Pulao

Basmati Rice – 1 Cup
Water
Green Chilli – 4 Nos
Piece Of Ginger
Garlic – 4 Cloves
Ghee – 1 1/2 Tbsp
Oil – 2 Tsp
Whole Spices
( Bay Leaf, Cinnamon, Cardamom, Cloves )
Cumin Powder – 1/4 Tsp
Onion – 2 Nos
Green Peas – 200 Gms
Salt – 1 Tsp
Coconut Milk – 1 /14 Cup
Mint Leaves ( Optional )

Method:

1. Wash the basmati rice and soak it in water for 30 mins.
2. To a mixer jar, add green chilies, ginger, garlic and grind into a coarse paste. Keep it aside.
3. To a pressure cooker, add ghee, oil, the whole spices and cumin seeds. Saute.
4. Add onions, green chilies and saute till the onions are transparent.
5. To this add the ground the ginger-garlic-green chili paste and mix well.
6. Next add, fresh peas, salt and mix again. Cook for 5 mins.
7. Then add soaked basmati rice and mix everything gently.
8. After 2 mins, add diluted coconut milk, mix and add mint leaves. Mix again.
9. Cover the pressure cooker with the lid and after the steam starts coming out, place the weight on it.
10. Keep the flame on medium and pressure cook for 1 whistle.
11. Delicious Matar Pulao is ready to be served.

Navratan Pulao

To Make Navratan Pulao

Basmati Rice – 1 Cup
Paneer – 200 Gms
Salt
Ghee
Almonds
Cashew Nuts
Potatoes
Carrots
Cauliflower
Beans
Green Peas
Whole Spices
( Cinnamon, Cardamom, Bay Leaf, Star Anise, Cloves )
Peppercorns – 1 Tsp
Shah Jeera – 1 Tsp
Juice Of 1/2 Lemon
Saffron Milk
Fried Onions

Tomato Pulao

Ingredients

Ghee – 2 Tbsp
Whole Spices
(Cinnamon, Cardamom, Clove, Bay leaf, Star Anise, Mace & Stone Flower)
Cashew Nuts
Basmati Rice – 1 Cup
Tomato – 4 Nos Chopped
Onion – 2 Nos Thinly Sliced
Turmeric Powder – 1/4 Tsp
Coriander Powder – 1 Tsp
Kashmiri Chili Powder – 1 Tsp
Salt – 1 Tsp
Sugar – 1/2 Tsp (Optional)
Few Coriander Leaves
Few Mint Leaves
Water – 1 1/2 Cups

To Make Masala Paste
Ginger – 1 Inch Piece
Garlic – 2 Cloves
Green Chili – 2 Nos
Onion – 1/2 No.
Red Chili – 5 Nos
Few Mint Leaves
Few Coriander Leaves
Water – 1 Tbsp

To Make Boondi Raita
Curd – 200 Ml
Salt – 1/4 Tsp
Boondi – 1/3 Cup
Mint Leaves

Paneer Pulao
Ingredients

Paneer – 200 gms
Basmati rice – 1 cup ( soaked )
Onions – 2 nos ( thinly sliced )
Cumin seeds – 1/2 tsp
Carrots – 1/2 cup
Beans – 1/2 cup
Peas – 1/2 cup
Green chilli – 4 nos
Garam masala – 1 tsp
Oil – 3 tbsp
Ghee – 2 Tsp
Mint leaves
Coriander leaves (finely chopped)
Bay leaf
Cardamom
Cloves
Peppercorns
Cinnamon
Water – 2 cups
Salt – 1 tsp

Mint Pulao

Ingredients

Ghee – 3 Tbsp
Whole Spices
(Bay Leaf, Cinnamon, Cloves, Cardamom, Star Anise, Cumin Seeds & Peppercorns)
Onion – 2 Nos Thinly Sliced
Tomato – 1 No. Thinly Sliced
Salt – 2 Tsp
Garam Masala – 1 Tsp
Mint Leaves
Coriander Leaves
Basmati Rice – 300 Ml
Water – 600 Ml

To Make Masala Paste
Ginger – 1 Inch Piece
Garlic – 3 Clove
Green Chili – 5 Nos
Mint Leaves – A Handful
Coriander Leaves – A Handful
Coconut – 1/4 Cup Grated
Little Water

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