What’s in your kids' lunchbox?

When the rains arrive it can be a challenge to decide what to pack in tiffin boxes for kids given the high levels of humidity We reach out to Nitya Hegde a home chef and culinary expert to come to the rescue with a few healthy recipes ldquoBoth recipes can be quickly prepared in the morning while the kids get ready for school They can be enjoyed as standalone meals or paired with jam ketchup and butter without any hasslerdquo adds HegdeShe also suggests a few food items and handy tips to ensure a spillfree lunchtimeBanana buns Mangalore bunsldquoAlthough they work all round the year if you think your kids might not prefer fried banana buns during the monsoon due to its tendency to become greasy consider making parathas made out of bananas instead These parathas taste good and are less likely to get soggy Pack them in an insulated container to maintain their texture and warmthrdquo suggests HegdeIngredients 3 ripe bananas 1 cup whole wheat flour 1 tsp salt 1 tbsp jaggery 4 tbsp curd 14 cup water to knead dough Oil for deep fryingMethodIn a large bowl mash add the bananas followed by curd salt and jaggery Mix well Add flour to make a soft dough Roll the dough into thick poori and deep fry it Pack it with your favourite chutney or bhaji or enjoy as it is For easy access in the tiffin split the poori from one side making a pocket and add your chutney or bhaji in the pocket so that it stays secure and is hasslefree You can do the same with the parathas simply roll it or fold it in halfMoringa parathaldquoMoringa paratha is a great choice because it doesnrsquot require additional dips It can be paired with butter homemade jam or pickles Ensure itrsquos packed in a moistureresistant airtight container to keep it fresh and prevent it from getting soggy due to the humid weatherrdquo shares HegdeIngredients 1 cup moringa leaves 2 cup whole wheat flour 1 spoon garam masala 12 spoon red chilli powder 14 teaspoon turmeric powder 1 spoon chopped green chilli 12 spoon cumin powder 1 1 spoon oil Salt to taste WaterMethodIn a bowl add one cup of chopped moringa leaves two cups of whole wheat flour salt chopped green chilli turmeric powder chilli powder garam masala oil and water to make a stiff dough Make mediumsized balls of dough Dust the dough ball with some flour and roll the moringa paratha Place the moringa paratha on a hot tawa grease the oil and press the paratha edges with a spatula to get cooked Pack it with butter pickle and curd or enjoy as it isDabbasmart ideas1 Pack the meal in a moistureresistant airtight container to keep it fresh and prevent it from getting soggy2 Use leakproof containers like bento boxes or small airtight steel dip containers for items like chutney or sambar This ensures that the liquids donrsquot spill and mix with other food items keeping it intact and edible3 Use separate compartments within the lunchbox to keep wet and dry food items apart This will help in preserving the texture and taste of the dish4 Choose foods that hold up well over a few hours without becoming soggy or losing their taste Also choose foods that are easy for kids to handle and eat quickly during their lunch break Sandwiches with thick spreads wraps quiches in muffin tins or cut fruit that doesnrsquot release too much juice are ideal5 Place sauces and chutneys inside the prepared food item If not try packing ketchup pouches or yoghurt tubes