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The lunch box, also referred to as a lunch pail or lunch kit, is used to store food to be taken anywhere. The concept of a food container has existed for a long time, but it was not until people began using tobacco tins to haul meals in the early 20th century, followed by the use of lithographed images on metal, that the containers became a staple of youth, and a marketable product.
The lunch box has most often been used by schoolchildren to take packed lunches, or a snack, from home to school. The most common modern form is a small case with a clasp and handle, often printed with a colorful image that can either be generic or based on children's television shows or films. Use of lithographed metal to produce lunch boxes in the 1950s, 1960s, 1970s and 1980s gave way in the 1990s to use of injection-molded plastic.


Sandwitch Parantha/Sandwitch paratha 


Hot and Crispy Sandwitch paratha combo of traditional with trendy retaining the taste and heritage,The perfect treat for the whole family is just a few steps away

Main Ingredients

2 cups all purpose flour (Maida flour)
1/2 tsp salt
1 T spoon Dry active 1/2 t spoon sugar(available in pharmacy or in bakery items shops)
2 table spoon oil
1 t spoon curd 
1/2 spoon sugar 
3/4 cup warm water 

For stuffing

100 grams cheese
2 garlic flake crushed
100 grams cabbage (finely chopped)
1 Capsicum/bell pepper(shimla mirch)
1/4 th pepper cons freshly grounded powder
1/2 inch ginger finely copped or 1/2 tsp ginger paste
1 green chili-finely chopped 
1 tsp chopped coriander leaves
 1/2 Tsp salt or as per your taste
2 table spoons edible oil for shallow fry
3-4 boken cahew nuts (kaju)


Add salt to maida (all purpose flour)
Add sugar 
add 1 tsp Curd
add Direct active salt
Add 2 table spoon oil 
Mix well with warm water (just like chapathi dough)
knead the dough to smooth and tender 
knead with little oil 
(Water to be used 3/4 cup) or as per the dough

Rest the dough for 2 hours for fermentation 


Chop the Cabbage 
Chop the Capsicum removing stem and seeds
chop baby corn to pieces
grate the cheese 
mix all 
add pepper powder,ginger paste,salt,coriander leaves
add little oil to pan 
shallow fry the vegetables for 5-8 minutes
Keep aside

Making of stuffed  Parantha 

again knead the dough with your hands

Now make flat bread on chapati round

Dust your hands with Maida (all purpose flour) and divide the dough in two parts

Take one part,roll in nicely and dust in dry flour

Roll into circle with 5-6 dia with roller pin 
Now add half stuffing on the top of the circle (in center place)
Now close the ends carefully 
Seal from all sides 
Now dust with dry flour again and keep aside for 10 minutes,so that it becomes puffy again 

After 10 minutes

First flatten the stuffed ball with your hands so that
stuffing spreads evenly

Now with the help of rolling pin roll the paratha

Keep the thickness to 1/2 inch

Heat the non stick pan(Tawa/skillet) ,add oil to pan

Now fry the paratha adding oil in all sides of oil,fry the paratha till you get brown spots
turn to other side 

and fry adding oil on top and sides

Make it crispy by turning up side down

Now remove from pan and cut into four parts with pizza knife or with any sharp knife and serve  Hot

Kids luv this as breakfast or Lunch Box item


Bread Rolls as lunch box item

Main Ingredients
  • 5-6 slices of white bread or brown bread or any multi     grain bread
  • 2 medium sized potatoes
  • ½ tsp dry mango powder(or you can use tomoto            ketchup,just to give little sourness to the stuff)
  • ½ tsp crushed black pepper or ¼ tsp black pepper powder
  • ¼ tsp red chilli powder
  • 1 green chilli, chopped
  • ¼ tsp garam masala powder
  • ¼ tsp cumin powder
  • ½ tsp chaat masala
  • 2 to 3 tsp chopped coriander leaves
  • salt as required
  • 2-3 cups oil to fry/cook stuffing 
  • 4-5 garlic flakes
  • 1 table spoon of Corn flour made into thick batter with    water
  1. boil the potatoes.
  2. when they are still warm, peel and mash them and keep aside.
  3. crush the garlic flakes to a paste
  4. add the Dry mango, crushed black pepper, red chili powder, chopped green chilies, coriander leaves, garam masala powder, cumin powder and chaat masala powder and salt.add crushed garlics add 2 t soon Tomato ketch up if Dry mango (am chur ) is not with you  
  5. mix the whole filling well.
  6. make small to medium rolls of the filling depending on the size of the bread and how many you are going to use.
  7. taste and add more salt or spice powders if required.
  8. trim the edges of the bread 
  9. take a slice of edges trimmed bread and dampen it with water,
  10. squeeze the water from the bread.
  11. place the filling in the center of the bread.
  12. roll the bread and close the edges so as to get an even outer cover.Close the edges with corn flour thick paste to seal the edges perfectly(this will avoid spilling)
  13. make all bread rolls this way and keep aside.
  14. heat oil in a kadai or vok.
  15. fry the bread rolls till they become crisp and golden in color.
  16. drain the bread rolls on kitchen paper tissues to remove excess oil.
  17. serve the bread rolls with tomato sauce or green chutney.


Bread Upma 

is Easy breakfast or snack or even lunch box idea for your kids,So simple to make just tadka (seasoning/Tampering) and add Bread cubes,cook for few minutes,your dish is ready to serve


10 slices of bread, white or brown
4 tablespoons oil
1/4 teaspoon black mustard seeds
1/2 tea spoon white urad dal
1/2 tea spoon Chana Dal
1 tea spoon Cashew Nuts or pea nuts(de husked) Optional
1/2 cup coarsely chopped  onion (1 small onion)
1/2 teaspoon minced ginger, optional
1 green chili, (chopped)
1/4 teaspoon turmeric powder
1/4 th Tea spoon red chili powder (optional)
1/2 teaspoon, or according to taste red chili powder
1 tomato de -seeded and chopped
1 teaspoon lime juice
2 tablespoons chopped cilantro for garnish


1. Cut off the crust of the bread. Discard the crust or save for making bread crumbs. This is optional, you can leave the crust on if you like. Cut the bread into cubes.

2. Heat oil in a large wok. Add the mustard seeds,Urad Dal,Chana Dal,Cashew nuts/pea nuts,curry leaves. When they pop, add the onion, ginger and green chili. Saute on medium heat till the onion is translucent,please cook in low flame


3. Then add the turmeric and red chili powders. Stir for a few seconds.

4.Add tomato,cook for 2 -3 minutes

5. Add in the bread cubes to wok/kadhai

6.Add 1/2 cup of water and stir gently ( little water )

7 Add .lime juice and salt

8. Stir gently till everything is evenly combined and the bread has absorbed all the spices and turned yellow. About 4 minutes,

9. Garnish with chopped coriander leaves/ cilantro.

Note : 

1)You may Add other vegetables of your choice such as chopped Carrot/shredded cabbage/green peas,Sweet corn etc (optional)

2)Non vegetarians may Add Egg (add little milk) and then Add to hot oil in the Wok/Kadhai.