Easy Lunch Box Recipes | Lunch Box Ideas

Easy Lunch Box Recipes

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Soya Chunks Pulao

#SoyaChunksPulao

Ingredients

To marinate Soya chunks
Soya Chunks – 1 Cup
Hot Water
Curd – 1/4 Cup
Turmeric Powder – 1/4 Tsp
Chili Powder – 1 Tsp
Salt – 1/2 Tsp

To make pulao
Basmati Rice – 1 Cup (250 Ml)
Ghee – 2 Tbsp
Oil – 1 Tbsp
Whole Spices
(Cinnamon, Clove, Cardamom, Bay Leaf & Cumin Seeds)
Onion – 2 Nos Chopped
Green Chili – 2 Nos Chopped
Pound Ginger & Garlic – 1 Tsp
Tomato – 2 Nos Chopped
Turmeric Powder – 1/4 Tsp
Chili Powder – 1 Tsp
Garam Masala – 1 Tsp
Mint Leaves
Coriander Leaves
Salt
Water – 1 1/2 Cups

Method
1. Soak soya chunks in hot water for 15 mins
2. Soak rice for 20 mins
3. Squeeze the soya chunks and marinate it with curd, red chili powder, turmeric powder, salt.
4. Let it sit for 20 mins
5. Heat a pressure cooker with some oil, add cumin seeds, cardamom, cloves, bay leaf, cinnamon and roast them
6. Add onions, green chilies and saute
7. Add pound ginger garlic and saute along
8. Add tomatoes and saute
9. Add turmeric powder, red chili powder, garam masala and saute
10. Add the soya chunks and cook for 5 mins
11. Add coriander leaves, mint leaves, salt and mix well
12. Add the soaked rice and add enough water
13. Pressure cook for 2 whistles and let it rest for 10 mins
14. Serve the Soya chunks rice hot with some raita.

Egg Noodles

#EggNoodles

Ingredients

To cook noodles
Water
Salt – 1/2 Tsp
Hakka Noodles – 300 Gms
Oil – 2 Tsp

To make egg noodles
Oil – 1 1/2 Tbsp
Garlic – 1 Tbsp Finely Chopped
Ginger – 1 Tbsp Finely Chopped
Onion – 1 No. Thinly Sliced
Capsicum – 1/2 Cup Thinly Sliced
Carrot – 1 No.
Shredded Cabbage – 1 Cup
Vinegar – 1 Tsp
Soy Sauce – 2 Tbsp
Chili Sauce – 2 Tbsp
Spring Onion Whites
Oil – 2 Tsp
Egg – 4 Nos
Pepper
Spring Onion Greens

Method:
1. Boil some water, add salt and the noodles, and cook the noodles
2. Strain the noodles once they are done
3. Add some oil to the noodles and keep them aside
4. Heat a wok with some oil, add ginger, garlic, onions
5. Add cabbage, carrots, capsicum and stir fry them on high flame
6. Add vinegar, soy sauce, red chili sauce and mix well
7. Add spring onions whites and stir it
8. Make a well in the centre, add some oil, add eggs
9. Season it with pepper and scramble them
10. Add the cooked noodles and mix well, be careful not to break the noodles
11. Finally, add some spring onions and turn off the stove
12. Serve the Egg Noodles hot.

Mushroom Fried Rice

#MushroomFriedRice

Ingredients

Basmati Rice – 1 Cup
Mushroom – 500 Gms Sliced
Oil – 1 1/2 Tbsp
Chopped Garlic – 1 Tsp
Chopped Green Chili
Onion – 1 No. Finely Chopped
Capsicum – 1 No.
Pepper
Vinegar – 2 Tsp
Soy Sauce – 2 Tsp
Schezwan Paste – 2 Tbsp
Spring Onion Greens
Water
Salt

Method:
1. Take 1 cup of basmati rice
2. Rinse it with water a couple of times
3. Take a pot and add enough water to cook the rice
4. Once the water comes to a boil, add 1/2 tsp of salt.
5. Cook the rice till it is 3/4th done
6. Strain the rice and leave it aside
7. Take a wide pan and add 1 1/2 tbsp of oil
8. Add 1 tsp finely chopped garlic, 2 finely chopped green chilies, 1 large onion finely chopped
9. Saute till the onions turn transparent
10. Add 1 capsicum cut into wedges
11. I have 500 gms of mushrooms, cut into thick slices
12. Add them to the pan
13. Saute the mushrooms for 2-3 mins
14. Season it with 1/2 tsp of salt and some fresh pepper and saute
15. Add 2 tsp of vinegar, 2 tsp of soy sauce, 2 tbsp schezwan paste
16. Saute the mushrooms till they are well combined with the sauces
17. The mushrooms are cooked well and the gravy is thickened, add the 3/4th cooked rice and mix well
18. Be careful not to break the rice while mixing
19. Finally, add spring onion greens and serve the mushroom fried rice hot.

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