Indian Healthy Lunch Ideas is a collection of several different Indian healthy lunch ideas. There are many Indian people who enjoy this type of cuisine. More and more restaurants and resorts which serve authentic Indian dishes have been opening up throughout the world. If you have yet to try these dishes, you are missing out on some excellent choices. South Indians are usually fans of
vegetarian food. But they like to sprinkle some masala in lunch as well and it makes the lunch full of taste. If you want great lunch, VahChef is the best option for it. They are providing premium healthy lunch ideas for the people of India. These healthy lunch ideas are quite different from the regular and so tasty that you throw away all your other plans just to try out these Indian healthy
lunch ideas . The best thing about them is that these healthy lunch ideas are really good for our health too. They are most of the times prepared at home itself as we know only what’s good for us. The fresh veggies are seasoned with homemade masalas and we get plenty of nutrition along with taste. These healthy lunch ideas can be prepared in less time and can be carried to office or even on a picnic very easily. It’s a win-win situation here as we get quick and tasty food along with added benefit of being fit!
Indian Healthy Lunch Ideas
Ideas for nutritious Indian lunches that are ideal for the workplace. Only a few simple materials and roughly 30 minutes are required for preparation. You are about to take your lunch break (or not, depending on whether you work from home), but you are hungry and in need of food. How will you proceed? Make stomach noises that frighten everyone? or eat in front of your coworkers, making them uncomfortable? perhaps dine on some Indian food outside?
It goes without saying that Indian food is delicious and high in fiber and low in fat. The list of healthy Indian lunch options below will assist you in sorting through the noise and concentrating on scrumptious dishes that are also excellent for you.
Indian Lunch Recipes To Try At Home.
Indian Lunch Recipes-
Who doesn’t want a filling lunch? However, in the times we currently live in, taking even 15 minutes off to enjoy our food seems improbable. As a result, we frequently grab a lunch on the go without giving the calories or nutritional value any thought. This is where we err and hurt ourselves. The time of day when our metabolism is at its highest is around around lunchtime. You’re feeling a little worn out and eager for the day’s first extended break. What you need to keep in mind is that lunch helps you recover from the first half of your day and recharges you for what is about to come. You might huddle in front of a television, eat at your desk, or at the small table in your office cafeteria. Because of this, it must contain the perfect ratio of protein, fiber, sugar, and fat—basically, all the good stuff.
The author of the book How to Maximize Your Brain, Rev. Benita Francis Chemnitz, asserts that “the calories you consume at lunch should have fewer carbohydrates and more protein.” Increase your consumption of foods high in protein, such as turkey, tofu, shellfish, and beans. And since they’ll stimulate your brain, eat them before you eat any carbohydrates. Your muscles can get the amino acids they need to keep repairing and reshaping themselves from a light, lean protein diet.
We guarantee that if you add some vegetables to this mixture, you’ll feel better than ever. Healthy chickpea and corn salad, chicken sandwiches, quinoa, poha, or a sizable bowl of soup with chicken are some simple foods you might want to try. “Adding vegetables and fruits to your lunch provides lots of valuable vitamins and minerals to a person’s overall eating plan,” writes Roger Troy Wilson, author of the book “Let’s do Lunch.” This comprises potassium, folate, niacin, vitamin C, minerals, phytochemicals, vitamins A, B6, and B12. Additionally, he advises that you cut out items produced with flour, rice, and potatoes. This excludes bread products including rolls, buns, bagels, spaghetti, and crackers. except if they are made with whole wheat flour.
Indian Chickpeas With Poached Eggs
Ingredients
- 1 tbsp rapeseed oil
- 2 garlic cloves, chopped
- 1 yellow pepper, deseeded and diced
- ½ – 1 red chilli, deseeded and chopped
- ½ bunch spring onions (about 5), tops and whites sliced but kept separate
- 1 tsp cumin, plus a little extra to serve (optional)
- 1 tsp coriander
- ½ tsp turmeric
- 3 tomatoes, cut into wedges
- ⅓ pack coriander, chopped
- 400g can chickpeas in water, drained but liquid reserved
- ½ tsp reduced-salt bouillon powder (we used Marigold)
- 4 large eggs
Method
- STEP 1
-
Indian Butternut Squash Curry
Garlic, pepper, chili, and the whites of the spring onions are added to heated oil in a nonstick sauté pan and fried for 5 minutes at a medium-high heat. Set a sizable pan of water to boil in the interim.
STEP 2
In the sauté pan, combine the chickpeas, tomatoes, and most of the coriander. Cook for an additional one to two minutes. Add the bouillon powder and just enough chickpea juice to moisten everything, then boil gently.
STEP 3
Eggs should be cracked into boiling water and allowed to poach for two minutes before being removed with a slotted spoon. Then, very lightly mash a few of the chickpeas with a fork or potato masher after stirring in the spring onion tips. Place the chickpea mixture on plates, sprinkle with the coriander that was set aside, and then top with the eggs. If desired, top the dish with an additional sprinkle of cumin.
Ingredients
- 200g brown basmati rice
- 1 tbsp olive oil
- 1 butternut squash, diced
- 1 red onion, diced
- 2 tbsp mild curry paste
- 300ml vegetable stock
- 4 large tomatoes, roughly chopped
- 400g can chickpeas, rinsed and drained
- 3 tbsp fat-free Greek yogurt
- small handful coriander, chopped
Method
- STEP 1
Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
- STEP 2
Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
- STEP 3
Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.
Ingredients
For The Alu Masala
- 500g potatoes, Maris Piper or King Edwards, quartered
- 2 tomatoes, blanched, roughly chopped
- 2 onions, diced
- 4 garlic cloves
- 4 tbsp sunflower oil, plus extra for rolling
- 1½ tsp cumin seeds
- 3 Indian bay leaves (tez patta) or 4cm cinnamon stick
- ½ tsp ground turmeric
- ½ tsp Kashmiri chilli powder
- 1 tsp ground coriander
- 2 tbsp fresh chopped coriander
For The Puris
- 125g chapati flour (chapati atta) or wholemeal flour
- 125g plain flour
- ½ tsp fine salt
- 2 tbsp sunflower oil, plus extra for deep-frying
Method
- STEP 1
Put the potatoes, diced tomatoes, onion, and garlic in a pan to prepare the alu masala. Put the potatoes in a pot with just 3 centimeters of cold water, cover, and then boil until the potatoes are cooked.
STEP 2
To retain the texture rough and chunky, scoop out the potatoes and lightly crush them with a fork. Reserve both the cooking liquid and the onion mixture that is still in the sieve after straining the cooking liquid into a jug.
STEP 3
Cumin seeds, Indian bay leaves, or cinnamon are fried in oil in a wok or karahi over medium heat for a short period of time until the cumin emits its aroma.
STEP 4
Add the remaining onion mixture and sauté for a further 8 to 10 minutes, or until the onions are golden brown. Reduce the heat, add the turmeric, chili powder, and ground coriander, and simmer for an additional minute while constantly stirring.
STEP 5
Add the potatoes and the cooking liquid that was set aside. 5 minutes of simmering, then remove from the heat and mix in the coriander. While you prepare the puris, cover and allow the flavors to meld.
STEP 6
Sift the flours and salt into a basin to start making the puris. Use your fingers to incorporate the oil into the flour, then add just enough cold water to create a very firm dough. After roughly five minutes of smooth kneading, form the dough into a ball. Place in a bowl that has been lightly greased, cover, and let for at least 30 minutes.
STEP 7
The dough should be given another minute of kneading before being divided into 20–22 identical balls with a diameter of 2.5 cm apiece. Each ball’s top should be slightly flattened before being rolled out to 11 cm-diameter discs that are about a penny’s thickness thick on an oiled surface. While rolling, you can flip the dough over once or twice.
STEP 8
Heat a karahi or wok to 180C, or until a bread cube dropped in browns in 30 seconds, and then fill it no more than two-thirds full with oil. Gently place a puri into the oil. Within a few seconds, it will start to sizzle and ascend to the top. Use a fish slice to gently press on the top of it so that it puffs up during cooking. Fry for 1 minute, then turn it over and continue to fry for 1 minute on the other side. Repeat with the remaining dough balls, then drain on kitchen paper.
STEP 9
When ready to eat, thoroughly reheat the potato masala and serve it with the puris.
Ingredients
- 700g potato , sliced
- 400g sweet potato , sliced
- 1 onion , chopped
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 2 garlic cloves , crushed
- 1 red chilli , finely chopped
- 1 thumb-size piece ginger , grated
- 1 tsp each ground cumin, coriander and garam masala
- pinch dried chilli flakes
- 200g frozen pea
- juice 1 lemon , plus extra wedges to serve
- small bunch coriander , chopped
- 25g butter , melted
- 275g pack filo pastry
- ½ tsp poppy seeds
Method
- STEP 1
-
Place the potatoes in a sizable pot and cover with cold, salted water. Bring to a boil. Add the sweet potatoes and simmer for an additional 8 minutes, or until the sweet potatoes are just soft, over a low heat. truly drain
STEP 2
The additional spices should be stirred in after the onion has been softened and the cumin seeds have been toasted for one minute. Cook for an additional 1-2 minutes, then turn off the heat and toss the peas, coriander, and lemon juice into the potatoes.
STEP 3
Oven temperature: 190°F/170°F fan/gas 5. When lining a 22 cm loose-bottomed cake pan, use two-thirds of the filo sheets, overlapping them slightly. Brush each sheet with melted butter as you lay it in, then cover the remaining space with a fresh tea towel. Place filling inside and lightly press down. Cover with the remaining filo, then tuck pastry near the edges and fold overhanging sides.
STEP 4
Make many slits in the pastry’s top, then brush it with additional butter. Add some poppy seeds on top. golden brown, around 40 to 45 minutes of baking. With lemon wedges, serve hot or at room temperature.
Ingredients
- 3 carrots
- bunch radishes
- 2 courgettes
- half a small red onion
- small handful mint leaves, roughly torn
For The Dressing
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp mayonnaise
- 2 tbsp olive oil
Method
- STEP 1
Grate the carrots into a large bowl. Thinly slice the radishes and courgettes and finely chop the onion. Mix all the vegetables together in the bowl with the mint leaves.
- STEP 2
Whisk together the vinegar, mustard and mayonnaise until smooth, then gradually whisk in the oil. Taste and add salt and pepper, then drizzle over the salad and mix well. Leftovers will keep in a covered container in the fridge for up to 24 hrs.
Ingredients
- 1 tsp rapeseed oil
- 1 onion , halved and sliced
- 1 tsp ground turmeric
- 1 tsp black mustard seeds
- ½ tsp cumin seed
- ¼ tsp ground fenugreek
- ¼ tsp chilli flakes
- ½ thumb-sized piece ginger , finely chopped
- 1 large garlic clove , finely grated
- 400g can chopped tomato
- 210g can chickpea , drained
- ½ fish stock cube, crumbled
- 2 tbsp tamarind paste (optional)
- 350g fresh mackerel , cut into thick pieces (or use boneless fillets if you prefer)
To Serve
- 250g pack cooked brown rice
- 25g flaked almond
- small bunch coriander , chopped
Method
- STEP 1
In a large, covered nonstick pan, heat the oil. Add the onion, cover, and simmer for 5 minutes, periodically stirring, until golden. Then, add the tomatoes, one can of water, the chickpeas, and stock cube after stirring for about 30 seconds to unleash the flavors of the whole and ground spices, ginger, and garlic. For 20 minutes, cook covered.
STEP 2
Add the mackerel, stir in the tamarind (if using), then cover and simmer for an additional 8 minutes. Rice should be heated in accordance with the directions on the package before being poured into a bowl and combined with almonds and coriander. Offer alongside the curry.