Share
The monsoon has finally arrived in the majority of India. Now, for the coming two months, people will witness perpetual rain and high humidity levels. One of the major setbacks to high humidity is that it spoils the food a lot faster than regular.
Video Credits: YouTube
Higher humidity means higher chances of bacterial growth. The tiffin boxes are generally kept in the bag for at least 3 to 4 hours before they are finally consumed. Hence, it becomes important for a person to be highly selective when choosing food items to pack for lunch. Here are some delicious and nourishing foods that one can pack in the tiffin box without having to worry about the food getting spoiled.
* Vegetable Stir-Fry And Brown Rice
Stir-fried vegetables are a very practical and easy way of adding different types of monsoon vegetables to one's meal and that too in a healthy way. One can simply cut vegetables such as carrots, broccoli, bell, peppers, potatoes, and any other vegetable that they would like to add. Now, in a saucepan, add a little bit of vegetable oil along with ginger, garlic and some low-sodium soy sauce. Add the vegetables and finish off with some salt and black pepper. These vegetables can be packed in the tiffin box along with some steamed brown rice for that fibre.
Image Credits: Instagram
* Whole Wheat Sandwiches
Whole wheat sandwiches are delicious, flavourful, and extremely appetising. These are also quite easy to make, especially when one is running short on time. To make the sandwiches, one has to take whole wheat bread or multigrain bread. For a delicious spread, one can prepare hummus or dip made from chickpea, lemon juice, garlic, and some other handful ingredients. Spread it on the top of the slice of bread, and then add cucumber, bell pepper, and other such crunchy vegetables. As hummus is made from chickpeas, it helps in adding protein and healthy fats. Pack the sandwich in parchment paper as it is going to prevent it from getting soggy.
Image Credits: Instagram
* Millet Pulao
Millet pulao can be made from different types of millet, such as barnyard millet or even foxtail millet. Instead of making a pulao from white rice, which is very high in carbohydrates and may also start smelling after some time, making a pulao from different types of millet is a great option. These millets can be mixed with some fresh and aromatic spices, such as cloves, cumin seeds, coriander leaves, salt, black pepper, and a little bit of red chilli powder. The best part about this recipe is that it is gluten-free. One can also add different types of vegetables to the pulao to make it more fibrous and fulfilling.
* Quinoa Salad
Quinoa is a very healthy choice, specifically for people who have an early lunch. Generally, schools have lunch periods somewhere between 11 AM to 12 PM. During this time, it is right for a person to have a meal that is light and not heavily based on carbohydrates. A quinoa salad can be made by simply mixing well-cooked quinoa with lots of fresh vegetables. One may include bell peppers, corn, cherry tomatoes, and cucumbers to make it crunchy. Adding some pieces of paneer can also be a great idea. To give it a more flavourful touch, one may prepare a dressing made from lemon juice and some yoghurt along with Italian herbs and sprinkle it evenly over the quinoa salad.
Image Credits: Unsplash
* Vegetable Upma
A vegetable upma is a very famous breakfast option from the southern part of India. It is made from shoji, some basic Indian spices, and lots of fresh vegetables such as carrots, onions, tomatoes, and bell peppers. There is very minimal to negligible usage of oil in making this dish. A person has to first begin by dry roasting soji in a saucepan and then adding some water into the saucepan and wait until the mixture starts thickening. Then, in the mixture, one has to add some curry leaves, turmeric, salt, and red chilli powder. Let the mixture thicken, and then serve it as a comforting meal.
* Buckwheat Dosa
Buckwheat flour can be used to make an instant dosa so that one doesn't have to spend extra time in the fermentation process. Simply mix the buckwheat flour with a little bit of water and ground sabudana. Add a little bit of water to make a very thick batter. If one doesn't have sabudana, then they can also use urad dal. Now spread this mixture evenly on a flat pan and cook it from both sides. One can enjoy it as it is or add some stuffing inside the dosa.
