Lunch box ideas – 20 recipes

1. Vegetable Pulao

Here is a simple and delicious recipe for vegetable pulao:

Ingredients

– 1.5 cups basmati rice (rinsed and soaked for 20-30 minutes)

– 1 medium onion, thinly sliced

– 1 green chili, slit

– 1 medium carrot, chopped

– ½ cup green peas

– 4 French beans, chopped

– A handful of mint leaves (optional)

– 1½ tsp ginger garlic paste

– Whole spices: 1 bay leaf, 2-inch cinnamon stick, 4 cloves, 4 green cardamoms, ½-¾ tsp cumin or shahi jeera, 1 star anise (optional), pinch of nutmeg (optional)

– 2 tbsp oil or ghee

– 2½ cups water (for stovetop cooker) or 1¾ cups (Instant Pot)

– Salt to taste – Optional: cashew nuts or soya chunks for added texture

Instructions

Heat oil or ghee in a pot or pressure cooker on medium flame. Add the whole spices and sauté until fragrant.

Add sliced onions and slit green chili; sauté until onions turn golden.

Add ginger garlic paste; sauté for 30-40 seconds until raw smell disappears.

Add the chopped vegetables and mint leaves; sauté for 2-3 minutes until vegetables get coated with spices.

Pour water and add salt. Bring to a boil.

Add drained soaked rice and stir well.

If using a stovetop pot, cover and cook on low heat until rice is cooked and water is absorbed (about 15-20 minutes). If using a pressure cooker, cook for 1 whistle and then simmer for 3-4 minutes.

Once cooked, fluff rice gently with a fork. 9. Serve hot with raita or gravy.

This recipe combines fragrant spices with mixed vegetables and basmati rice to make a flavorful vegetable pulao that is perfect as a main or side dish.

2. Aloo paratha

Here is a detailed recipe for making classic Aloo Paratha, a popular North Indian stuffed flatbread:

Ingredients For the dough:

2 cups whole wheat flour (atta)

1 tsp salt

2 tbsp gram flour (optional)

½ tsp carom seeds (ajwain)

1 tbsp ghee or oil – Water as needed for kneading

Ingredients For the filling:

2 large potatoes, boiled and grated

1 inch ginger, grated

23 green chilies, finely chopped

1 tbsp fresh coriander leaves, chopped

½ tsp coriander powder

1 tsp red chili powder

½ tsp cumin powder

1 tsp garam masala

½ tsp dried fenugreek leaves (kasuri methi)

¼ tsp dry mango powder (amchur)

Salt to taste

For cooking:

Ghee or oil for roasting

Butter cubes for garnish (optional)

Yogurt and pickle to serve

Instructions

Prepare the dough: Mix whole wheat flour, gram flour, salt, and ajwain seeds. Add ghee and mix until crumbly. Add water little by little and knead into a soft dough. Cover and rest for 20 minutes. Knead again with a little oil till smooth.

Make the filling: In a bowl, combine boiled grated potatoes, ginger, green chilies, coriander leaves, and all the spices including salt. Mix thoroughly to get an even stuffing.

Shape the parathas: Divide dough into equal portions. Roll each portion into a small disc. Place a spoonful of the potato stuffing in the center. Pull the edges over the stuffing and seal it to form a stuffed ball. Roll gently into a flat disc without tearing.

Cook the parathas: Heat a tawa or skillet. Cook each paratha on medium heat, flipping occasionally. Apply ghee/oil on both sides while cooking until golden brown spots appear and it is cooked through.

Serve: Garnish with butter cubes, if desired, and serve hot with yogurt and pickle.

This recipe gives you soft, flavorful aloo parathas perfect for breakfast or any meal.

3. Egg curry

Here is an authentic Indian egg curry recipe that is flavorful and comforting:

Ingredients

– 5 hard-boiled eggs, peeled

– 2 tsp oil + 2 tbsp oil (divided)

– 6 garlic cloves, sliced

– 1-inch piece ginger, sliced

– 1 green chili, sliced

– 3 large onions, sliced

– 3 tomatoes, roughly chopped

– 1 tsp cumin seeds

– 1 inch cinnamon stick

– 2 cloves

– 1 cardamom pod

– 1 green chili

– ¼ tsp turmeric powder

– 1 tsp Kashmiri red chili powder (for color and mild heat)

– 1 tsp coriander powder

– 1 tsp garam masala powder

– Salt to taste

– ¼ to ½ cup water (adjust consistency)

– 2 tbsp fresh cream or thick curd (optional for creaminess)

– Fresh coriander leaves for garnish

Instructions

1. Heat 2 tsp oil in a pan. Add sliced garlic, ginger, and green chili. Sauté until golden, then remove and set aside.

2. In the same pan, add onions and cook until transparent.

3. Add tomatoes and cook until mushy and the raw smell is gone. Transfer onions and tomatoes to a blender with the garlic, ginger, and green chili and blend into a smooth paste with a little water.

4. Boil eggs for 12-14 minutes until hard boiled and prick them with a fork.

5. Heat remaining oil in a pan. Add cinnamon, cloves, cardamom, green chili, and cumin seeds; let them splutter.

6. Add turmeric powder and Kashmiri red chili powder. Stir quickly.

7. Add the prepared onion-tomato paste to the pan, mix well, and cook with salt and about ¼ cup water for 5 minutes on medium heat.

8. Add coriander powder and garam masala. Cook covered for 5 minutes.

9. Add ½ cup water and mix. Let it simmer until oil separates.

10. Stir in fresh cream or beaten curd if using.

11. Add the eggs, mixing gently to coat well with the gravy.

12. Boil for a few minutes until the gravy thickens. Garnish with coriander leaves.

13. Serve hot with roti, naan, or steamed rice. This egg curry is rich, aromatic, and perfect for pairing with Indian breads or rice as a wholesome meal.

4. Paneer tikka wrap

Here is a delicious recipe for Paneer Tikka Wrap, a flavorful and satisfying Indian street food-style wrap:

Ingredients

For Paneer Tikka:

– 250 grams paneer, cut into cubes

– 2 tbsp yogurt (curd)

– 1 tbsp gram flour (besan)

– 1 tbsp ginger garlic paste

– 1 tsp red chili powder

– 1 tsp turmeric powder

– 1 tsp garam masala

– 1 tsp chaat masala

– 1 tbsp lemon juice

– 1 tbsp oil

– Salt to taste

– 1 bell pepper, cut into cubes (optional)

– 1 onion, cut into cubes (optional)

For the Wrap:

– 4 large whole wheat or flour tortillas/rotis/naan

– Thinly sliced onions and cucumbers

– Mint chutney or green chutney

– Fresh coriander leaves

– Sliced tomatoes

– Yogurt or mayonnaise (optional)

Instructions

1.Marinate paneer cubes and vegetables (if using) with yogurt, gram flour, ginger garlic paste, red chili, turmeric, garam masala, chaat masala, lemon juice, oil, and salt. Mix well and marinate for at least 30 minutes.

2.Cook paneer tikka by grilling on a pan, or baking at 200°C (390°F) for 15-20 minutes until golden and slightly charred, or by cooking on a stovetop skillet until cooked through.

3.Warm the tortillas or rotis on a skillet.

4.Assemble the wrap: Spread a layer of mint chutney or mayonnaise on the tortilla. Add paneer tikka pieces, sliced onions, cucumbers, tomatoes, and sprinkle fresh coriander leaves.

5.Roll tightly and secure with foil or parchment paper if needed.

6. Serve hot with extra chutney or salad on the side.

This wrap is perfect for a quick lunch or snack, combining smoky paneer tikka flavors with fresh crunchy veggies in a soft wrap.

5. Mushroom biriyani

Here is a delightful recipe for Mushroom Biryani, a rich and aromatic rice dish with mushrooms and spices:

Ingredients

For the rice:

– 1.5 cups basmati rice, washed and soaked for 30 minutes

– 3 cups water

– 2-3 green cardamom pods

– 4 cloves

– 1 bay leaf

– 1 cinnamon stick

– Salt to taste

For the mushroom masala:

– 2 tbsp oil or ghee

– 1 large onion, thinly sliced

– 1 tbsp ginger garlic paste

– 2 green chilies, slit

– 2 tomatoes, chopped

– 250 grams mushrooms, cleaned and sliced

– 1 tsp red chili powder

– ½ tsp turmeric powder

– 1 tsp coriander powder

– 1 tsp garam masala powder

– Salt to taste

– A handful of chopped mint and coriander leaves

– 2 tbsp yogurt (curd)

– 1 tbsp lemon juice

– 2 tbsp fried onions (for garnish)

– Saffron strands soaked in 2 tbsp warm milk or food color (optional)

Instructions

1. Cook the basmati rice in water with whole spices and salt until 70-80% done. Drain and keep aside.

2. Heat oil or ghee in a pan. Add sliced onions and sauté until golden brown.

3. Add ginger garlic paste and green chilies, sauté until raw smell disappears.

4. Add chopped tomatoes and cook till mushy.

5. Add mushrooms and cook for 5-7 minutes until they release water and start to brown.

6. Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.

7. Stir in the yogurt and cook for another 2-3 minutes.

8. Add garam masala, mint, and coriander leaves. Mix thoroughly.

9. In a heavy-bottomed pot, layer half the mushroom masala, then half the rice.

10. Sprinkle half the saffron milk, fried onions, and lemon juice.

11. Repeat the layering with remaining masala and rice, topping with the rest of the saffron milk and fried onions.

12. Cover tightly and cook on low heat (dum) for 20-25 minutes.

13. Let the biryani rest for 10 minutes before serving.

14. Serve hot with raita or salad.

This mushroom biryani is a delicious vegetarian alternative, full of deep flavors and perfect for festive meals or special occasions.

Instructions

1. Grind mint leaves, coriander leaves, ginger, garlic, green chilies, coconut, coriander seeds, and cumin seeds with a little water into a smooth paste.

2. Heat oil or ghee in a pressure cooker or heavy pan. Add whole spices and sauté on low heat until aromatic.

3. Add sliced onions and sauté until golden brown.

4. Stir in the mint paste and cook for 1-2 minutes until the raw smell disappears.

5. Add turmeric powder, red chili powder, chopped potatoes, tomatoes, peas, and salt. Sauté well.

6. Drain the soaked rice and add it to the pan. Mix gently to coat the rice with the masala.

7. Add water, stir, and pressure cook for 2-3 whistles or cook covered till the rice is done and water is absorbed.

8. Once cooked, fluff the rice gently and garnish with fried onions and lemon juice if desired.

9. Serve hot with raita or plain yogurt.

This Pudina Rice is vibrant, aromatic, and perfect for a refreshing meal option that pairs well with any side dish.

6. Palak paratha (Spinach Paratha)

Here is a detailed recipe for Palak Paratha (Spinach Paratha), a nutritious and flavorful Indian flatbread made with spinach:

Ingredients

– 1½ cups whole wheat flour (atta)

– 1½ cups fresh spinach (palak), chopped and pureed

– ½ inch ginger or 1-2 garlic cloves (optional)

– 1 small green chili (optional)

– ¼ tsp garam masala (optional)

– ½ tsp salt (adjust to taste)

– 1 tbsp oil (for kneading)

– Water as needed for kneading

– Ghee or oil for cooking

– Optional spices: carom seeds (ajwain), turmeric powder

Instructions

1. Wash spinach thoroughly and blanch in boiling water for 4-5 minutes. Drain and cool.

2. Blend blanched spinach with ginger/garlic and green chili to a smooth puree (add 1-2 tbsp water if needed).

3. In a large bowl, combine whole wheat flour, salt, garam masala, and any optional spices like ajwain or turmeric powder.

4. Add the spinach puree and oil, mix well. Add water as needed to form a soft, pliable dough.

5. Cover and rest the dough for 20-30 minutes.

6. Divide the dough into equal-sized balls.

7. Roll each ball on a floured surface into a slightly thick circle (paratha).

8. Heat a tawa or skillet and cook each paratha, applying ghee or oil on both sides, until golden brown spots appear and it’s cooked through.

9. Serve hot with yogurt, pickle, or curry.

Palak Paratha is a healthy, flavorful meal, perfect for breakfast or lunch, combining the goodness of spinach with whole wheat flatbreads.

7. Coconut milk Pulao

Here is a delicious and creamy recipe for Coconut Milk Pulao, a fragrant South Indian-inspired rice dish cooked with coconut milk and mild spices:

Ingredients

– 1.5 cups basmati or sona masoori rice, washed and soaked for 20 minutes

– 1 cup freshly grated coconut or 1 cup coconut milk

– 2 tbsp ghee or oil

– 1 tsp mustard seeds

– 1 tsp cumin seeds

– 1-2 dried red chilies

– 10-12 curry leaves

– 1-inch piece ginger, julienned or finely chopped

– 2-3 green chilies, slit or chopped

– 1 medium onion, thinly sliced

– 1/4 cup cashew nuts or cashew halves (optional)

– 3 cups water (adjust depending on rice variety)

– Salt to taste

– Fresh coriander leaves for garnish

Instructions

1. If using fresh coconut, blend the grated coconut with ½ cup water to make coconut milk. If using canned milk, use as is.

2. Heat ghee or oil in a heavy-bottomed pan. Add mustard seeds and cumin seeds. When they splutter, add dried red chilies, curry leaves, green chilies, and ginger. Sauté briefly.

3. Add sliced onions and sauté until translucent.

4. Add cashew nuts and fry until golden (optional).

5. Add soaked and drained rice, stir gently for 2-3 minutes to coat with spices.

6. Pour in the coconut milk and water mixture and add salt. Mix gently.

7. Bring to a boil, then reduce heat, cover, and cook on low flame until rice is cooked and liquid is absorbed (about 15-20 minutes).

8. Turn off the heat and let it sit, covered, for 5 minutes.

9. Fluff rice gently and garnish with fresh coriander leaves.

This coconut milk pulao is rich, aromatic, and pairs well with spicy curries or raita, making it a perfect comforting meal.

8. Paneer fried rice

Here is a flavourful recipe for Paneer Fried Rice, a fusion dish combining the goodness of paneer with the ease of fried rice:

Ingredients

– 1.5 cups cooked rice (preferably cooled)

– 150 grams paneer, cut into small cubes

– 1 medium onion, finely chopped

– 1 tablespoon ginger garlic paste

– 1-2 green chilies, finely chopped

– 1 cup mixed vegetables (carrots, beans, capsicum, peas), finely chopped

– 2 tablespoons oil

– 1 tablespoon soy sauce

– 1 tablespoon chili sauce or tomato ketchup (optional)

– ½ teaspoon black pepper powder

– Salt to taste

– 2 spring onions, chopped (for garnish)

– Fresh coriander leaves for garnish

Instructions

1. Heat 1 tablespoon oil in a pan. Add paneer cubes and lightly fry until golden on all sides. Remove and keep aside.

2. In the same pan, add remaining oil. Sauté chopped onions, ginger garlic paste, and green chilies until fragrant.

3. Add mixed vegetables and cook on high flame for 3-4 minutes till slightly tender.

4. Add cooked rice to the pan and mix well with the vegetables.

5. Add soy sauce, chili sauce (if using), salt, and black pepper powder. Mix thoroughly so the rice is evenly coated.

6. Add the fried paneer cubes and toss gently without breaking the rice.

7. Garnish with chopped spring onions and coriander leaves.

8. Serve hot with a side of raita or salad.

Paneer fried rice combines the Savory flavors of paneer with the comforting texture of stir-fried rice, making a quick and delicious meal.

9. Vegetable noodles

Here is a simple and tasty recipe for Vegetable Noodles, a popular stir-fried dish with crunchy vegetables and noodles:

Ingredients

– 200 grams noodles (egg noodles, Hakka noodles, or any preferred type)

– 2 tablespoons oil

– 1 tsp sesame oil (optional, for flavor)

– 1 medium onion, thinly sliced

– 2-3 garlic cloves, minced

– 1-inch piece ginger, minced

– 2 green chilies, slit

– 1 cup mixed vegetables (carrot, capsicum, cabbage, beans), thinly sliced or julienned

– 1 cup bean sprouts (optional)

– 2 tablespoons soy sauce

– 1 tablespoon chili sauce or tomato ketchup (optional)

– ½ tablespoon vinegar

– Salt to taste

– 1 teaspoon black pepper powder

– Spring onions for garnish

Instructions

1. Cook noodles according to package instructions. Drain, rinse with cold water, and keep aside.

2. Heat oil and sesame oil in a large wok or pan. Add minced garlic, ginger, and green chilies; sauté until aromatic.

3. Add sliced onions and stir-fry until translucent.

4. Add mixed vegetables and stir-fry on high heat for 3-4 minutes until crisp-tender.

5. Add bean sprouts (if using) and cook for 1 minute.

6. Add cooked noodles and toss well.

7. Pour soy sauce, chili sauce or ketchup (if using), vinegar, salt, and black pepper powder. Mix everything gently but thoroughly to coat noodles and vegetables evenly.

8. Garnish with chopped spring onions.

9. Serve hot with chili sauce or as is.

This vegetable noodles recipe is quick, healthy, and perfect for a light lunch or dinner.

10. Kadai Mushroom curry

Here is a detailed recipe for authentic Kadai Mushroom Curry:

Ingredients

– 3 cups sliced mushrooms (button mushrooms)

– 1 medium capsicum (cubed)

– 1 medium onion (cubed)

– 2 medium tomatoes (pureed)

– 1 tbsp ginger garlic paste

– 1-1.5 tsp garam masala powder

– 1 tsp kasuri methi (dried fenugreek leaves)

– 3 tbsp cooking oil or ghee

– Salt to taste

– 2 slit green chilies

– Fresh coriander leaves for garnish

For Kadai Masala Powder (roast and grind)

– 4 tbsp coriander seeds

– 8 dry red chilies

– 1.5 tsp fennel seeds

– 7 green cardamom pods

Instructions

1.Prepare Kadai Masala Powder: Dry roast coriander seeds, dry red chilies, fennel seeds, and cardamom in a pan on medium heat until aromatic. Cool and grind to a coarse powder. Set aside.

2.Prepare Tomato Puree: Chop tomatoes finely and blend into a smooth puree.

3.Sauté Mushrooms: Heat oil in a kadai or wok on medium flame. Add sliced mushrooms and sauté until they release water and turn golden at edges. Remove and keep aside.

4.Make the Gravy: In the same kadai, add more oil if needed. Add cumin seeds and sauté briefly. Add cubed onions and ginger garlic paste; cook until onions turn translucent and slightly brown.

5. Add the tomato puree and cook on medium heat until thick and oil starts releasing around the edges (about 15 minutes).

6. Add the prepared kadai masala powder, salt, red chili powder (optional for more heat), and garam masala powder. Mix well and cook for 2-3 minutes.

7. Add some water (about ½ to 1 cup) to make gravy. Bring it to a boil.

8. Add the sautéed mushrooms, capsicum, and slit green chilies. Mix and cook covered on low-medium flame for 8-10 minutes.

9. Crush kasuri methi between palms and add to the curry. Mix well and cook for 2 more minutes.

10. Garnish with chopped coriander and ginger juliennes if desired.

11. Serve hot with roti, naan, or steamed rice.

This Kadai Mushroom Curry is flavorful with a tangy and spicy onion-tomato base combined with aromatic homemade kadai masala, making it a perfect dish for lunch or dinner.

11. Pasta with vegetable sause

Here is a simple and tasty recipe for Pasta with Vegetable Sauce Indian style:

Ingredients

– 1 cup pasta (penne, fusilli, or macaroni)

– 1 medium onion, finely chopped

– 2 tomatoes, pureed or finely chopped

– 1/2 cup chopped capsicum

– 1/2 cup chopped carrots

– 1/4 cup beans or peas

– 2-3 garlic cloves, finely chopped

– 1 green chili, slit (optional)

– 1/2 tsp cumin seeds

– 1/2 tsp red chili powder

– 1/2 tsp garam masala powder

– 1/2 tsp mixed dried herbs or oregano

– 1 tbsp oil or butter

– Salt to taste

– Fresh coriander leaves, chopped for garnish

– Water as needed

Instructions

1. Cook the pasta in salted boiling water until al dente. Drain and set aside.

2. Heat oil or butter in a pan. Add cumin seeds and let them splutter.

3. Add chopped garlic and green chili; sauté for a minute.

4. Add chopped onions and sauté till pink.

5. Add chopped carrots, capsicum, beans/peas, and chopped tomatoes or tomato puree.

6. Cook on medium flame till the vegetables soften and oil separates from tomato.

7. Add red chili powder, garam masala, mixed herbs, and salt. Mix well.

8. Add a little water if the sauce is too thick. Cook for about 5 minutes until the flavors blend.

9. Add the cooked pasta and toss well to coat with the vegetable sauce.

10. Garnish with chopped coriander leaves and serve hot.

This Indian-style vegetable pasta sauce is mildly spiced and packed with colorful veggies, making it nutritious and quick to prepare for lunch or dinner.

12. Stuffed Ragi Rotti

Here is a recipe for Stuffed Ragi Rotti with a healthy vegetable filling:

Ingredients

– 1 cup ragi (finger millet) flour

– Salt to taste

– Water to knead dough

– Whole wheat flour for rolling

– 1/2 cup grated carrot

– 1/2 cup grated cabbage (optional)

– 1/4 cup finely chopped onion

– 1/4 cup grated bottle gourd/lauki (optional)

– 1-2 green chilies (finely chopped or paste)

– 2 tbsp peanut powder or roasted peanuts (optional)

– 2 tbsp chopped coriander leaves

– 1/2 tsp cumin seeds

– Oil or ghee for cooking

Instructions

1. In a mixing bowl, combine ragi flour and salt. Add water gradually and knead into a soft dough. Cover and keep aside.

2. For the stuffing, mix grated carrot, cabbage, onion, bottle gourd, green chili, cumin seeds, peanut powder, coriander leaves, and salt.

3. Divide the dough into equal-sized balls.

4. Dust rolling surface with whole wheat flour. Roll out one dough ball into a small circle.

5. Place a portion of the vegetable stuffing in the center. Bring the edges of the dough together to seal the stuffing inside like a ball.

6. Carefully flatten and roll out the stuffed ball into a rotti, dusting lightly with wheat flour to prevent sticking.

7. Heat a tawa or griddle. Cook the stuffed ragi rotti on medium heat until both sides are cooked and golden brown, applying oil or ghee as needed.

8. Repeat with remaining dough and stuffing.

9. Serve hot with yogurt, chutney, or pickle.

This stuffed ragi rotti combines the nutritious benefits of finger millet with the goodness of mixed vegetables, making it a wholesome and tasty meal option.

13. Chapathi with Channa Butter Masala:

Here’s a simple and delicious recipe for Chapathi with Channa Butter Masala:

Ingredients

For the Chapathi:

– 2 cups whole wheat flour

– Salt to taste

– Water as needed

– Ghee or butter for brushing (optional)

For the Channa Butter Masala:

– 1.5 cups chickpeas (soaked and cooked or canned)

– 2 tbsp butter

– 1 large onion (finely chopped)

– 2 tomatoes (pureed)

– 1 tbsp ginger garlic paste

– 1 tsp cumin seeds

– 1/2 tsp turmeric powder

– 1 tsp coriander powder

– 1 tsp garam masala

– 1 tsp red chili powder

– 1/2 tsp amchur (dry mango powder)

– Salt to taste

– Fresh coriander leaves for garnish

– 1/4 cup cream (optional)

Instructions

For the Chapathi:

1. Mix flour and salt in a bowl. Add water gradually and knead into soft, pliable dough.

2. Cover and let it rest for 15-20 minutes.

3. Divide into small balls, roll out into thin circles.

4. Heat a tava or skillet. Cook each chapati till brown spots appear, flipping as needed.

5. Brush with ghee or butter if desired. Keep warm.

For the Channa Butter Masala:

1. Heat butter in a pan. Add cumin seeds and let them splutter.

2. Add chopped onions and sauté until golden.

3. Add ginger garlic paste, sauté for 1-2 minutes.

4. Add tomato puree, turmeric, coriander, chili powder, and salt. Cook until oil separates from the masala.

5. Add cooked chickpeas and mix well. Add some water if needed.

6. Cook for 10 minutes on medium heat to absorb flavors.

7. Add garam masala, amchur, and cream (if using). Mix well.

8. Garnish with coriander leaves.

Serve hot chapatis with the flavorful chickpea butter masala. This hearty combination is perfect for any meal.

14. Paneer Bhurji

Here is a simple and flavorful recipe for Paneer Bhurji:

Ingredients

– 250 grams paneer (crumbled)

– 1 medium onion (finely chopped)

– 2 tomatoes (finely chopped)

– 2 green chilies (finely chopped)

– 1/2 tsp ginger garlic paste

– 1/2 tsp cumin seeds

– 1/2 tsp turmeric powder

– 1 tsp red chili powder

– 1 tsp coriander powder

– 1/2 tsp garam masala

– Salt to taste

– 2 tbsp oil or ghee

– Fresh coriander leaves (chopped) for garnish

Instructions

1. Heat oil or ghee in a pan on medium heat. Add cumin seeds and let them splutter.

2. Add finely chopped onions and sauté until golden brown.

3. Add ginger garlic paste and green chilies; cook for 1-2 minutes until raw smell disappears.

4. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes become soft and oil separates.

5. Add crumbled paneer and mix well with the masala.

6. Cook for 3-4 minutes, stirring frequently.

7. Add garam masala and give a final mix.

8. Garnish with chopped coriander leaves.

9. Serve hot with chapati, paratha, or bread.

This quick and delicious Paneer Bhurji is perfect for a nutritious meal anytime.

15. Puri with Potato Curry

Here is a classic recipe for Puri with Potato Curry:

Ingredients

For Puri:

– 2 cups whole wheat flour

– 2 tbsp semolina (rava)

– 1 tbsp oil or ghee

– Salt to taste

– Water as needed for kneading

– Oil for deep frying

For Potato Curry (Aloo Sabzi):

– 3 medium potatoes (boiled and cubed)

– 1 medium onion (finely chopped)

– 2 green chilies (slit)

– 1 tsp mustard seeds

– 1/2 tsp cumin seeds

– 1/4 tsp turmeric powder

– 1 tsp red chili powder

– 1 tsp coriander powder

– 1 tsp garam masala

– Salt to taste

– 2 tbsp oil

– Fresh coriander leaves for garnish

Instructions

To Make Puri:

1. Mix whole wheat flour, semolina, salt, and oil in a bowl.

2. Add water little by little and knead into firm, smooth dough.

3. Cover and rest for 15-20 minutes.

4. Divide dough into small balls. Roll each ball into small discs (not too thin).

5. Heat oil in a deep frying pan.

6. Fry each puri in hot oil until it puffs and becomes golden brown on both sides.

7. Remove and drain on kitchen towels.

To Make Potato Curry:

1. Heat oil in a pan. Add mustard seeds and cumin seeds; let them splutter.

2. Add slit green chilies and chopped onions; sauté until onions turn translucent.

3. Add turmeric, red chili powder, coriander powder, and salt. Mix well.

4. Add cubed boiled potatoes and toss to coat with the spices.

5. Add water (about 1/2 cup) to make a gravy. Cover and simmer for 5-7 minutes.

6. Add garam masala and stir well.

7. Garnish with fresh coriander leaves.

Serve hot puris with the flavorful potato curry for a perfect meal.

16. Cauliflower Manchurian

Here is a popular recipe for Cauliflower Manchurian (Gobi Manchurian), an Indo-Chinese crispy and flavorful appetizer or side dish:

Ingredients

– 500 grams cauliflower florets (small bite-size)

– 4 tbsp all-purpose flour (maida)

– 4 tbsp cornflour (cornstarch)

– 1 tsp black pepper powder

– 1 tsp Kashmiri red chili powder or paprika

– Salt to taste

– Water (to make batter)

– Oil for deep frying

For the Manchurian Sauce:

– 2 tbsp oil (can use same oil after frying)

– 4-5 garlic cloves (finely chopped)

– 1 inch ginger (finely chopped)

– 2-3 green chilies (slit or chopped)

– 1 medium onion (chopped)

– 1 medium capsicum (chopped)

– 2 tbsp soy sauce

– 2 tbsp tomato ketchup or hot sweet sauce

– 1 tbsp red chili sauce (optional)

– 1 tbsp vinegar

– 1 tsp sugar

– Salt to taste

– 3 tbsp water

– 1 tbsp cornflour mixed with 1/4 cup water (cornflour slurry)

Instructions

1. Mix all-purpose flour, cornflour, black pepper, red chili powder, salt in a bowl. Add enough water gradually to make a smooth, medium consistency batter.

2. Dip each cauliflower floret in the batter and coat well.

3. Heat oil for deep frying. Fry battered florets on medium heat until golden brown and crisp. Remove and drain on paper towel.

4. In a pan, heat 2 tbsp oil. Add chopped garlic, ginger, and green chilies; sauté until fragrant.

5. Add chopped onions and capsicum; sauté for 2-3 minutes till slightly tender.

6. Add soy sauce, tomato ketchup, chili sauce, vinegar, sugar, and salt. Mix well.

7. Add 3 tbsp water, bring the sauce to a boil.

8. Add cornflour slurry little by little, stirring continuously till the sauce thickens.

9. Add fried cauliflower florets to the sauce and toss gently to coat them well.

10. Cook for 2 minutes and garnish with chopped spring onion greens or coriander.

Serve hot as an appetizer or side with fried rice or noodles.

17. Chicken Malai Tikka

Here is a delicious recipe for Chicken Malai Tikka, a creamy and mild marinated grilled chicken appetizer:

Ingredients

– 500 grams boneless chicken (cut into cubes)

– 1/2 cup hung curd (thick yogurt)

– 1/4 cup fresh cream

– 2 tbsp grated cheese (optional)

– 2 tbsp cashew nut paste (blend cashews with some milk)

– 1 tbsp ginger garlic paste

– 1-2 green chilies (finely chopped or paste – adjust to taste)

– 1 tbsp lemon juice

– 1 tbsp oil or melted butter

– 1 tsp white pepper powder

– 1 tsp garam masala powder

– Salt to taste

– Fresh coriander or mint leaves for garnish

– Skewers for grilling

Instructions

1. In a bowl, combine hung curd, cream, grated cheese, cashew nut paste, ginger garlic paste, green chili, lemon juice, oil, white pepper, garam masala, and salt. Mix well to form a smooth marinade.

2. Add chicken cubes to the marinade, coat well, and refrigerate for at least 3-4 hours or overnight for best results.

3. Preheat grill or oven to 200°C (392°F). If using skewers, thread the marinated chicken pieces onto skewers.

4. Place the skewers on a baking tray lined with foil or grill rack.

5. Grill/bake for 20-25 minutes, turning halfway, until the chicken is cooked through and slightly charred on edges.

6. Optionally, baste with butter while grilling for extra flavor.

7. Garnish with fresh coriander or mint leaves and serve with green chutney and lemon wedges.

This creamy and mildly spiced Chicken Malai Tikka is perfect as an appetizer or party starter loved by all.

18. Semiya Biryani

Here is a flavorful recipe for Semiya Biryani (Vermicelli Biryani), a quick and delicious South Indian style biryani made with vermicelli:

Ingredients

– 1 cup semiya (vermicelli)

– 1.5 cups mixed vegetables (carrots, beans, peas, potatoes, chopped)

– 1 large onion (thinly sliced)

– 2 tomatoes (chopped)

– 2 green chilies (slit)

– 1 tbsp ginger garlic paste

– 1 tsp cumin seeds

– 1 bay leaf

– 2-3 cloves

– 2-3 green cardamom pods

– 1 inch cinnamon stick

– 1/2 tsp turmeric powder

– 1 tsp red chili powder

– 1 tbsp biryani masala or garam masala

– 2 tbsp oil or ghee

– Salt to taste

– 2 cups water

– Fresh coriander and mint leaves for garnish

– Fried onions for garnish (optional)

Instructions

1. Dry roast vermicelli in a pan until light golden and aromatic. Set aside.

2. Heat oil or ghee in a heavy-bottom pan. Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon. Sauté for a minute.

3. Add sliced onions and green chilies; sauté until golden brown.

4. Add ginger garlic paste and cook until raw smell disappears.

5. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes soften.

6. Add chopped vegetables and mix well. Cover and cook until vegetables are half done.

7. Add biryani masala or garam masala, mix well.

8. Add water and bring to boil. Add roasted vermicelli, stir gently.

9. Cover and cook on low heat until vermicelli and vegetables are cooked and water is absorbed (about 10-12 minutes).

10. Turn off heat, garnish with fresh coriander, mint leaves, and fried onions if using.

11. Serve hot with raita or yogurt.

This quick and aromatic semiya biryani is perfect for a flavorful lunch or dinner, combining the ease of vermicelli with traditional biryani spices.

19. Egg Frankie

Here is a tasty recipe for Egg Frankie, a popular Indian street food wrap filled with spiced eggs and veggies:

Ingredients

For the Frankie Wrap (Paratha or Roti):

– 2 cups whole wheat flour

– Salt to taste

– Water to knead dough

– 1 tbsp oil or ghee for dough

For the Egg Masala Filling:

– 4 eggs

– 1 medium onion (finely chopped)

– 1 medium tomato (finely chopped)

– 2 green chilies (finely chopped)

– 1 tsp ginger garlic paste

– 1/2 tsp turmeric powder

– 1 tsp red chili powder

– 1/2 tsp garam masala

– 1/2 tsp chaat masala

– Salt to taste

– 2 tbsp oil

– Fresh coriander leaves, chopped

– Lemon wedges (optional)

For Assembling:

– Green chutney or spicy sauce

– Thinly sliced onion and cucumber for crunch

Instructions

Preparing the Dough:

1. Mix whole wheat flour, salt, and oil in a bowl.

2. Add water gradually and knead into a smooth, soft dough.

3. Cover and rest for 20-30 minutes.

4. Divide dough into small balls and roll out into thin rotis or parathas.

Preparing the Egg Masala:

1. Boil eggs, peel and chop them roughly. Alternatively, you can scramble the eggs in the pan.

2. Heat oil in a pan. Add chopped onions and sauté until translucent.

3. Add ginger garlic paste and green chilies; sauté for a minute.

4. Add tomatoes, turmeric, red chili powder, garam masala, salt, and cook until oil separates.

5. Add chopped eggs and chaat masala. Mix gently and cook for 2-3 minutes.

6. Garnish with chopped coriander leaves. Turn off heat.

Assembling the Egg Frankie:

1. Spread green chutney or sauce on the rolled paratha.

2. Place the egg masala filling in the center.

3. Top with sliced onions and cucumber.

4. Fold one side and then roll tightly like a wrap.

5. Optionally, grill the wrap on a tawa with a little butter for crispness.

Serve hot with extra chutney or ketchup on the side.

This Egg Frankie is a quick, filling, and flavorful street-style wrap perfect for lunch or snack time.

20. Thepla with yogurt and chutney

Here is a classic recipe for Gujarati Thepla served with yogurt and chutney:

Ingredients

For Thepla:

– 2 cups whole wheat flour

– 1 cup fresh fenugreek leaves (methi), finely chopped

– 1/4 cup yogurt (curd)

– 2 tbsp besan (gram flour)

– 2 green chilies, finely chopped

– 1 tsp ginger paste

– 1/2 tsp turmeric powder

– 1/2 tsp red chili powder

– 1 tsp cumin seeds

– 1 tsp sugar

– Salt to taste

– 2 tbsp oil (for dough) + oil for cooking theplas

– Water as needed for kneading

For Accompaniments:

– Fresh yogurt (curd)

– Green coriander chutney or mint chutney

Instructions

Preparing Thepla Dough:

1. In a mixing bowl, combine whole wheat flour, finely chopped fenugreek leaves, besan, green chilies, ginger paste, turmeric powder, chili powder, cumin seeds, sugar, and salt.

2. Add yogurt and 2 tbsp oil. Mix well.

3. Add water little by little and knead into a soft, pliable dough.

4. Cover the dough and let it rest for 20-30 minutes.

Rolling & Cooking Thepla:

1. Divide dough into small lemon-sized balls.

2. Roll each ball into thin round theplas using a rolling pin, dusting with flour as needed.

3. Heat a tava or flat pan. Place the rolled thepla on it.

4. Cook on medium heat till brown spots appear on one side, then flip.

5. Apply oil on the cooked side and flip again. Apply oil on the other side as well.

6. Cook till both sides are golden and cooked through.

7. Remove and keep warm. Repeat with remaining dough balls. Serve hot theplas with fresh yogurt and green chutney for a wholesome and delicious meal or snack. This combination is perfect for lunch boxes.