{"id":2443,"date":"2025-04-29T20:32:35","date_gmt":"2025-04-29T15:02:35","guid":{"rendered":"https:\/\/kuchaman.in\/foodbooking\/school-lunch-box-recipe-ideas-4\/"},"modified":"2025-05-08T04:47:36","modified_gmt":"2025-05-07T23:17:36","slug":"school-lunch-box-recipe-ideas-4","status":"publish","type":"post","link":"https:\/\/kuchaman.in\/foodbooking\/school-lunch-box-recipe-ideas-4\/","title":{"rendered":"College Lunch Field Recipe Concepts 4"},"content":{"rendered":"\n\n
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My son is a really choosy eater, and he likes only a few greens. So in immediately\u2019s college lunch field, I used beet-cooked water to make the chapati dough since chapati is his favourite. The remainder of the dishes are detailed under.<\/p>\n

Learn extra: College Lunch Field Recipe Concepts 4<\/span><\/p>\n

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College Lunch Field<\/figcaption><\/figure>\n<\/div>\n

Immediately\u2019s College Lunch Field Menu has<\/h3>\n

The best way to make Mushy Beets Chapati<\/h2>\n

I often save the pressure-cooked beet water and add it to the chapati dough as a substitute of normal water. Moreover, I take advantage of this beet water in preparations similar to ammini kozhukattai, pink pasta, sambar, and so on. Should you like, you may as well add spices to make masala chapati by mixing them into the dough.<\/p>\n

You can even think about think about another North Indian dishes for Chapati.<\/p>\n

Uncooked Banana Stir Fry \/ Vazhakkai Poriyal<\/h2>\n

Substances<\/strong><\/p>\n

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Uncooked Banana \u2013 2 Numbers<\/p>\n

Onion \u2013 1 Medium dimension<\/p>\n

Grated Coconut \u2013 2 Tbsp<\/p>\n

Sambar Powder or Chili Powder \u2013 1tsp<\/p>\n

Inexperienced Chili \u2013 1 Quantity<\/p>\n

Turmeric Powder \u2013 1\/4tsp<\/p>\n

Curry Leaves \u2013 1 Sprig<\/p>\n

Salt \u2013 As Wanted<\/p>\n

Tempering<\/strong><\/p>\n

Mustard Seeds \u2013 1\/8tsp<\/p>\n

Chana Dal \u2013 1 Tbsp<\/p>\n

Oil \u2013 As Wanted<\/p>\n<\/blockquote>\n

Preparation<\/h4>\n
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  • Wash, peel off the pores and skin, and chop the uncooked banana into even cubes.<\/li>\n
  • Add the chopped vazhakkai in chilly water till use.<\/li>\n
  • In a pan, add oil and mood mustard seeds when it\u2019s sizzling.<\/li>\n
  • As soon as finished, add chana dal and saut\u00e9 till golden brown.<\/li>\n
  • Now add finely chopped onion, a pinch of salt, and saut\u00e9 till translucent.<\/li>\n
  • Now add inexperienced chili, curry leaves, turmeric, and chili or sambar powder.<\/li>\n
  • Saut\u00e9 the powders for a minute over low flame.<\/li>\n
  • Now add chopped uncooked banana, essential salt, and provides a pleasant combine in order that the masala coats all around the banana.<\/li>\n
  • Cowl and cook dinner for 8-10 minutes over medium flame.<\/li>\n
  • Do sprinkle water if wanted.<\/li>\n
  • As soon as cooked, add shredded coconut and take away from the flame.<\/li>\n<\/ul>\n

    YouTube Shorts For Immediately\u2019s College Lunch Field <\/h2>\n
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