Lunch Box Recipes

Every guardian who packs lunch for their children, understands that that isn't modern to pack a nutritious lunch activity that actually comes homestead empty at the belief of the day. In an even global, individuals doesn't want to be apprehensive roughly more particular a steadiness among taste and wellbeing in the case of their children. Unfortunately, with the altering into predominance of means of dwelling circumstances just like weight problems, lethargy and juvenile diabetes in tots, individuals uncover themselves making an attempt extraordinarily extraordinarily much of ability to security their children. Hence, invariably combat to uncover a mid-direction to the preferrred lunch activity that will just deal with their childrens calories ranges up.

Here are a host of recipes to assist you to do just that.

Badam & Anjeer Salad

Ingredients
Spinach teen leaves - 3 cups
Almonds (blanched& peeled) - 0.5 cup
Anjeer (dry) - eight nos
Tomato diced - 1 cup
Watermelon diced - 1 cup
Onions thinly sliced - 0.5 cup

For dressing
Olive oil - 4tbl spn
Tamarind paste - 2 tblspn
Salt - 0.5 tsp
Black salt - 0.5 tsp
Ginger powder - 0.5 tsp
Jeera bhunna - 2 tsp
Red chilly pwd - 0.5 tsp

Preparation
Soak anjeer overnight in water. Drain the water and cut into quarters. Mix anjeer with some factor else of the greens, conclusion result and sliced almonds.
For the dressing mixture every frame of the can provide and whisk it. Pour over the salad and toss it. Serve correct away

Badam ki Nan Khatai

Ingredients
Butter (unsalted) - 250gms
Powdered sugar - 250 gms
Maida - 250gms
Baking powder - 0.5 tsp
Almonds (finely chopped) - 100gms
Cardamom pwd - 0.5 tsp

Preparation
Soften the butter and mixture with the sugar. Mix vigorously and then calmly fold in the maida, baking powder and cardamom powder.
Now fold in the chopped almonds. Work it to a dough. Now grease a baking tray and sprinkle a host of maida. On this tray make equal sized around balls of the dough.
Bake the nan khatai at a temp of 140c for 20-25mins. Take out of the oven. Allow to cool and shop in an air tight jar.

Roasted Almond dip with Baked Namakpara

Ingredients

Ingredients for Almond Dip:
Almonds roasted & overwhelmed - 0.5 cup
Tomato chopped - 1 cup
Garlic cloves - 2 no
Sprig Basil - 1 no
Lemon - 0.5 no
Salt - 0.5 tsp
Pepper - 0.5 tsp

Ingredients for Namak Para:
Refined flour - 250 g
Sugar - 10 g
Salt - 1 tsp
Olive oil - 20 ml
Water - 150 ml

Preparation

Method for the dip:
For the dip, network the tomatoes in a bowl
Crush and then chop the garlic, upload to the tomatoes
Finely chop the basil sprig and upload to tomatoes with leisure of the can provide
Refrigerate for ages

Method for the Namak Para:
Prepare dough with the above can provide
Give it a leisure for 10 minutes
Now roll out very thin sheet and bake it in a pre- heated oven at 200c for 10-12 minutes
Remove and excursion into pieces. Serve with the almond dip

Almond, Oranges and Roast Pumpkin salad

Ingredients
Pumpkin - 50 g
Fresh Orange - 50 g
Mixed Lettuce - two hundred g
Almond Flakes - 50 g
Olive oil - 25 g
Honey - 10 g
Mustard - 10 g