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Home » Recipes » Kids Lunch Box

Coconut Rice + Masala Corn + Blueberries & Black Dry Grapes

May 20, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Coconut Rice + Masala Corn + Blueberries & Black Dry Grapes

Disclaimer: I am not a nutritionist or a dietician,  I am doing what is best for my kid to create a balanced lunch.

KIDS LUNCH BOX #24 - Coconut Rice + Masala Corn + Blueberries & Black Dry Grapes

Some kids school lunch box ideas to try…

  1. Lemon Idli + Yogurt + Strawberry
  2. Carrot Rice + Cucumber + Fruittellas
  3. Veg Vermicelli Upma + Peanut Sundal + Mango
  4. Potato Spinach Pancakes + Sprouted Moong & Corn Salad+ Grapes
  5. Pineapple Fried Rice + Fryums + Blueberries

Here is what I packed for school lunch…

LUNCH - Coconut Rice - Here’s the detailed Coconut Rice Recipe Link.

Tried this recipe?Don’t forget to give a ★ rating below
Coconut Rice|Quick and Easy South Indian Rice Recipe

Coconut Rice (Thengai Sadam)

Bhavana Patil
One of South Indian's favorite rice dishes that is made often for quick lunch or lunch box.
5 from 1 vote
Print Recipe Pin Recipe
Servings: 2
Calories : 701
Course: Main Course
Cuisine: Indian, South Indian
Diet: Gluten-Free, Vegan, Vegetarian
Method: Stovetop
Prep Time : 10 minutes
Cook Time : 5 minutes
Total Time : 15 minutes

Ingredients
  

  • Measuring cup used 1 cup = 250ml
  • 1.5 cup cooked rice (any kind of rice)
  • ½ cup grated coconut (fresh or frozen)
  • 2 green chillies slit lengthwise
  • 1 broken red chilies optional
  • 1 teaspoon chopped ginger
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin (jeera) seeds
  • 1 teaspoon chana dal
  • 1 teaspoon split urad dal
  • a few curry leaves
  • a few cashew nuts or peanuts
  • a pinch asafoetida(hing) (optional)
  • 1 tablespoon coconut oil ghee or any oil
  • salt as needed

Instructions
 

  • Heat 1 tablespoon of oil/ghee in a Kadai. Add mustard, cumin seeds, dals, red chili, hing saute for 1 minute till dals turn light brown.
  • Add cashew nuts, green chilies, curry leaves, ginger. Saute for another 1 minute.
  • Then add freshly grated coconut, salt & saute it for 1-2 minutes.
  • Once cooked, add cooked rice and adjust salt, mix well and turn off the flame.
  • Coconut Rice is Ready & serve hot with raita.

Notes

Variations

    1. I have prepared this dish using freshly grated coconut but you can also use frozen shredded coconut. Just thaw before using.
    2. You can increase or decrease grated coconut for this recipe according to your preference and liking.
    3. You can replace peanuts with cashews in this recipe.
    4. For gluten-free, skip asafetida.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 701kcalCarbohydrates: 92gProtein: 12gFat: 32gSaturated Fat: 13gSodium: 688mgPotassium: 434mgFiber: 8gSugar: 5gVitamin A: 215IUVitamin C: 36.4mgCalcium: 32mgIron: 3.8mg
Keyword coconut recipes, coconut rice, easy coconut rice, healthy, under 30 minutes
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

SNACK - Masala Corn - This spicy and tangy chaat can be prepared for your loved ones in under 20 minutes.

Tried this recipe?Don’t forget to give a ★ rating below
lunchboxidea24 coconut rice

Masala Corn

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Servings: 2
Calories :
Prep Time : 5 minutes
Cook Time : 5 minutes
Total Time : 10 minutes

Ingredients
  

measuring cup used 1 cup = 250ml

  • 1 cup sweet corn (fresh or frozen)
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon chaat masala powder
  • salt to taste
  • 2 teaspoon butter
  • ½ teaspoon lime juice

Instructions
 

  • Boil the sweet corns in water over medium flame in a deep-bottomed pan. Add some salt in it, and when done, switch off the burner.
  • Next, put a pan on medium flame and melt butter in it. Then add the boiled corns along with garam masala powder, chaat masala red chili powder and salt as per your taste. Saute the ingredients for about 2-3 minutes .
  • The corns will turn light brown in color. Once cooked, turn off the flame and add lime juice, mix well and serve hot!

Notes

1.I use frozen corn when fresh corn is not available.When i am in hurry i microwave the corn for 3 minutes instead of boiling in water.
2.You can increase spices according to your preference.
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

SNACK - Blueberries & Black Dry Grapes - I mixed blueberries with dry grapes because my daughter likes this combo.

PREP WORK FOR THE PREVIOUS EVENING

  1. You can grate fresh coconut the previous night and refrigerate it in an air-tight container. If you do not have time you can use frozen shredded coconut as well for this recipe.

NOTES

  • Packed in a stainless steel tiffin box called Lunchbots which is Eco-Friendly, Dishwasher Safe, BPA-Free and is easily available on Amazon. Do not use plastic lunch boxes to your kids, they are toxic.
  • You can increase or decrease quantity based on your child's appetite.

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  • Aloo Masala Puri + Aamras + Grapes
  • Masala Pasta + Rice Krispies + Apple
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Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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