7 Everyday Indian Lunch recipes ( for 2+ year toddlers & kids ) Lunch ideas for Indian toddlers & kids

RECIPE #1 – Rice, dal & beetroot fry

Ingredients: ( for #1 – rice, dal & beetroot fry)

For rice:
1 cup – rice (rinsed)
2 cups – water
1/4 tsp – salt

For dal:
1/2 cup – dal ( moong dal )
2 cups – water
2 tsp – oil
1 – tomato ( chopped )
1 – garlic (finely chopped)
1 tbsp -coriander leaves (chopped)
1/4 tsp – turmeric powder
1/4 tsp – chilli powder
1/4 tsp – cumin powder
salt to taste
 
For beetroot fry:
1/4 tsp – mustard seeds
1/4 tsp – turmeric powder,
pinch – chilli
1 – beetroot (peeled & cut 1″ pieces )
2 tsp – oil
pinch – salt

RECIPE #2 – Rice, Sambar & greenleaf stirfry

Ingredients: ( for #2 – rice, Sambar & greenleaf stirfry )

For Sambar:
1/2 cup – toor dal
2 cups – water
1 garlic
1 – tomato chopped
1/4 tsp – turmeric powder
1/4 tsp – salt
2 tsp – oil
1 – tomato ( chopped )
1 tsp – ginger (paste)
some curryleaves
1 carrot – chopped (1″ pieces)
8 beans – chopped (1″ pieces)
1/4 tsp – turmeric powder, 1/4 tsp – chilli powder
1 tbsp – sambar powder, 1/4 tsp – cumin powder
salt to taste , 1 cup water
pinch – asafoetida
1/4 tsp – mustard seeds
2 dried red chilles
1/4 cup – tamarind juice ( or 1/2 tsp concentrate )
 
For greenleaf stirfry:
2 tsp – oil
1 garlic – chopped
1/4 cup – onion (chopped)
2 cups – greenleaf (chopped)
1/4 tsp – turmeric powder
pinch – cumin powder
1/2 tsp – coriander powder
salt to taste

RECIPE #3 – Rice & Kerala Fish curry

Ingredients:  ( for #3 – rice & kerala fish curry )

For kerala fish curry:
To grind coconut gravy:
1 cup – roasted coconut ( for this, dry roast the coconut until light brown)
2 cups – water
9 – 10 shallots ( small red onion or use 1/4 cup of regular onion )
1 tsp – pepper
1/2 tsp – turmeric powder
1 – chilli powder
1 tbsp – coriander powder
2 tbsp – fennel powder
 
To cook the fish:
500 gms – fish ( fillet or with bone )
1/4 tsp – fenugreek seeds
some curryleaves
1 tomato – chopped,  2 green chillies, .. salt to taste
1 cup – water

RECIPE #4 – Lauki (bottle gourd) dal & rice

Ingredients: ( for #4 – lauki (bottle gourd) dal & rice)
1 cup – chopped lauki ( bottle gourd/ sorekai/ chorakka/ lau/ dudhi/ ghia
gardudde/ sorakaya/ halu gumbala/ pandhara bhopla)
1 onion – chopped
1 tomato – chopped
1/2 tsp – garlic paste
1 – green chilli
1/2 cup – dal (moong dal)
1/4 cup – chana dal
1 tbsp – oil ( or ghee)
2 cups – water
1 tbsp – coriander leaves
1/4 tsp – turmeric powder
1/2 tsp – chilli powder
2 tsp – coriander powder
1/4 tsp – cumin powder
1/4 tsp – garam masala powder
salt to taste

RECIPE #5 – Rice & chicken curry

Ingredients: ( for #5 – rice & chicken curry )

For chicken curry:
1 chicken ( cut .. can use boneless also)
1 onion – finely chopped ( or paste )
2 tomato – finely chopped
1 tsp – ginger-garlic paste
1 – green chilli
1 tbsp – oil ( or ghee)
1/2 cup – water ( add more if you need more curry )
2 cardamom, 2 cloves, 1″ cinnamon stick
1 tbsp – coriander leaves
1/2 tsp – turmeric powder
1 tsp – chilli powder
1 tbsp – coriander powder
2 tbsp – fennel powder
1/4 tsp – pepper powder
salt to taste

RECIPE #6 – ghee paratha & beetroot stirfry

Ingredients: ( for #6 – ghee paratha & beetroot stirfry )

1 cup – atta ( wheat flour / wholewheat / wholemeal flour )
1/4 tsp – salt
1 tsp – oil
ghee – as needed (clarified butter)
water – as needed
 
For beetroot stirfry, refer recipe #1

RECIPE #7 – Easy Vegetable Pulao

Ingredients: ( for #7 – Easy Vegetable pulao )
1 onion – thinly sliced
1 cup – rice ( basmati or jeera/zeera rice )
1 tsp – ginger-garlic paste
1 tbsp – oil ( or ghee)
2 cups – water ( for 1 cup rice, use 2 cups water )
2 cardamom, 2 cloves, 1″ cinnamon stick
1 tbsp – coriander leaves ( optional )
1/4 tsp – turmeric powder
1/4 tsp – chilli powder
1 tsp – coriander powder
1/4 tsp – pepper powder
1/2 cup – peas
1/2 cup – carrot ( finely chopped )
1/2 cup – green beans ( finely chopped )
salt to taste
 
For full written recipe, visit recipe page at

For easy Salmon fish curry, click this link –

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