Lunch-time delights

Bored of the same recipes? Here are a few alternatives

There’s nothing better than delicious, home-cooked lunch on a busy day at work. It’s easy to keep packing the same sandwich, paratha and rice throughout weekdays. But at some point, you’ll realise you cannot have any more of the same lunch. To help you prepare healthy lunch everyday, here are a few fresh ideas that can be cooked in no time. Indian salads are a healthy option because they contain nutritious fruits, veggies and sprouts that can boost your energy levels. You can give an interesting twist to your roti and subzi by preparing a variety of wraps and rolls with fillings of your choice. Chicken pita, stuffed bagel, multi grains chips with a dip or fresh fruits, yogurt and vegetable pie are other options that should keep your taste buds interested.

Here are a few easy lunch recipes:



1 pound chicken tenders

3 tspn garam masala

1/2 spn turmeric powder

1/2 cup all purpose flour

4 tspn oil

5-6 cloves garlic minced

1 onion chopped

4 tspn ginger grated

1 cup tomato chopped

1/2cup whipping cream

Chopped coriander for garnishing

Salt to taste


Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with half teaspoon of spice mixture and add flour. Reserve remaining spice mixture and flour. Heat two teaspoons of oil in a large pan over medium heat. Cook chicken until it turns brown in colour. Transfer to a plate. Heat remaining oil in the pan over medium heat. Add garlic, onion, ginger; stir often till it gets brown. Add reserved spice mix and cook until it’s fragrant. Sprinkle with reserved flour and stir until cooked. Add tomatoes. Bring to simmer, stirring and breaking up tomatoes with a spoon. Keep stirring often until thickened and onion is tender. Stir in cream. Add chicken and the accumulated stock to the pan. Bring to simmer and cook over medium heat until chicken is cooked. Garnish with chopped coriander.



1 cup cooked rice

5-6 okra cut into small pieces

6 baby onion cut into small pieces

1/2 tbspn thick tamarind paste

1/4 tspn turmeric powder

1/2 tspn black pepper powder

Pinch of cinnamon powder

1tspn chana daal

5-6 cashew nuts

1tspn mustard powder

Few curry leaves

Oil for cooking

Salt to taste


Heat oil in a heavy-bottomed pan over medium heat. Add onion, okra and salt and stir fry over medium heat until okra is cooked and roasted. Add turmeric powder, curry leaves, cinnamon powder, black pepper powder, thick tamarind paste and sauté it till it gets coated well with all ingredients. Now in another pan, heat a teaspoon of oil. Add in mustard seeds, chana daal, and cashew nuts. Allow them to crackle and get roasted until lightly browned. Add this to the okra mixture. Stir the seasoning well into okra mixture. At this stage add in cooked rice. Stir together all the ingredients until well combined. Turn the heat to low, cover the pan and simmer for 4-5 minutes. Turn off flame and transfer the rice to serving dish.



10 bread slices

50gms butter

100gms cheese

3 green chillies chopped

Small bunch of chopped coriander leaves

Salt and pepper to taste


Beat butter till smooth and fluffy. Grate cheese and mix chopped chilli and coriander leaves. Cut out the sides of the bread. Butter the slices well. Sprinkle a pinch of salt and pepper and cover it with layer of cheese mixture. Sprinkle again pinch of salt and pepper. Cover with another buttered slice and press. Cut diagonally. Wrap sandwiches in a foil and put them in the refrigerator for sometime before packing it in the lunch box.

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Printable version | Apr 7, 2020 4:00:06 AM |

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