7 Tiffin Recipes Perfect For Preparing The Night Before

Are you tired of spending precious morning hours scrambling to prepare your office tiffin? Imagine waking up to a stress-free morning, with your delicious and nutritious lunch ready to go! In this article, we bring you seven lip-smacking Indian office tiffin recipes that can be easily prepared the night before. These recipes are non-messy and require only minimal heating before you head out the door. So, let's dive into these delectable delights that will make your coworkers envious of your lunch!

Also Read: Kid's Tiffin: 7 Indian Chefs Share Yummy Kids Lunchbox Recipes

Masala Vegetable Paratha:

Indulge in the flavours of India with this mouthwatering Masala Vegetable Paratha. Packed with the goodness of vegetables and aromatic spices, this paratha is perfect for a fulfilling lunch. Here's what you need:

Ingredients:

• 2 cups whole wheat flour
• 1 cup mixed vegetables (carrots, peas, beans, etc.), finely chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• Oil for cooking

Method:

1. In a mixing bowl, combine the whole wheat flour, chopped vegetables, ginger-garlic paste, cumin seeds, turmeric powder, and salt.
2. Knead the mixture into a soft dough, adding water if needed.
3. Divide the dough into small balls and roll them into parathas.
4. Cook each paratha on a hot griddle with a little oil until golden brown on both sides.
5. Let the parathas cool completely before storing them in an airtight container.
6. These parathas can be stored for up to 2 days in the refrigerator.

Paneer Tikka Wrap:

Enjoy the flavours of a traditional paneer tikka in a convenient wrap form. This recipe is a delightful combination of grilled paneer, fresh veggies, and tangy sauces.

Ingredients:

• 200 grams paneer, cut into cubes
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 4 whole wheat tortillas or rotis
• Sliced onions, bell peppers, and tomatoes
• Mint chutney and tamarind chutney for dressing

Method:

1. In a bowl, mix yoghurt, ginger-garlic paste, red chilli powder, garam masala, and salt.
2. Add paneer cubes to the marinade and let them marinate for at least 30 minutes.
3. Grill the marinated paneer cubes until golden brown.
4. Warm the tortillas or rotis and place a generous amount of paneer, sliced onions, bell peppers, and tomatoes in the centre.
5. Drizzle with mint chutney and tamarind chutney for extra flavour.
6. Roll the tortilla tightly and secure it with a toothpick.
7. Store the wraps in an airtight container and refrigerate. They can be stored for up to 2 days.

Aloo Jeera Rice:

This simple and comforting dish combines fragrant jeera rice with flavorful sautéed potatoes. It's a classic combination that will leave you wanting more.

Ingredients:

• 1 cup basmati rice, cooked
• 2 medium-sized potatoes, boiled and diced
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1 teaspoon ginger, finely chopped
• 1 green chili, finely chopped
• Salt to taste
• Fresh coriander leaves for garnish

Method:

1. Heat ghee in a pan and add cumin seeds.
2. Once the seeds start to splutter, add the chopped ginger and green chili.
3. Sauté for a minute and then add the boiled and diced potatoes.
4. Sprinkle salt and mix well, ensuring the potatoes are coated with the spices.
5. Add the cooked basmati rice to the pan and gently mix everything together.
6. Cook for a few minutes until the flavors meld together.
7. Garnish with fresh coriander leaves before storing in an airtight container.
8. This dish can be stored for up to 3 days in the refrigerator.

Palak Moong Dal:

Loaded with the goodness of spinach and protein-packed moong dal, this recipe is a wholesome and nutritious option for your office tiffin.

Ingredients:

• 1 cup yellow moong dal
• 2 cups spinach leaves, finely chopped
• 1 medium-sized onion, finely chopped
• 2 tomatoes, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Fresh lemon juice for garnish

Method:

1. Wash and soak the moong dal for about 30 minutes.
2. In a pressure cooker, heat some oil and add cumin seeds.
3. Once they splutter, add the finely chopped onions and sauté until golden brown.
4. Add the chopped tomatoes and cook until they become soft and mushy.
5. Drain the soaked moong dal and add it to the pressure cooker along with turmeric powder, red chili powder, and salt.
6. Add the chopped spinach leaves and mix well.
7. Pressure cook for 2-3 whistles or until the dal is cooked.
8. Once the pressure is released, give it a gentle stir and garnish with a squeeze of fresh lemon juice.
9. Let it cool before transferring to an airtight container.
10. This dal can be stored for up to 2 days in the refrigerator.

Veggie Pulao:

Elevate your office lunch with this aromatic and flavorful veggie pulao. It's a one-pot meal that is loaded with colorful vegetables and fragrant spices.

Ingredients:

• 1 cup basmati rice, soaked for 30 minutes
• 1 cup mixed vegetables (carrots, beans, peas, etc.), finely chopped
• 1 medium-sized onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• Whole spices (1 bay leaf, 2 cloves, 2 green cardamoms, 1 cinnamon stick)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves for garnish

Method:

1. Heat oil in a pan and add the whole spices along with cumin seeds.
2. Once they release their aroma, add the sliced onions and sauté until golden brown.
3. Add the minced garlic and grated ginger, and cook for another minute.
4. Drain the soaked basmati rice and add it to the pan, along with the chopped vegetables, turmeric powder, and salt.
5. Stir well to combine all the ingredients.
6. Add 2 cups of water and bring it to a boil. Then, reduce the heat to low, cover the pan, and let it cook for 15-20 minutes, or until the rice is cooked and the water is absorbed.
7. Fluff the rice with a fork and garnish with fresh coriander leaves.
8. Allow the pulao to cool before storing it in an airtight container.
9. It can be stored for up to 3 days in the refrigerator.

Chana Salad:

For a refreshing and light office tiffin, try this zesty and protein-packed chana salad. It's a great option for those looking for a healthy and filling lunch.

Ingredients:

• 1 cup boiled chickpeas (chana)
• 1 cucumber, diced
• 1 tomato, diced
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon chopped coriander leaves
• Salt and black pepper to taste

Method:

1. In a mixing bowl, combine the boiled chickpeas, diced cucumber, tomato, onion, and green chilli.
2. Add lemon juice, chopped coriander leaves, salt, and black pepper.
3. Toss everything together until well combined.
4. Adjust the seasoning according to your taste preferences.
5. Store the chana salad in an airtight container and refrigerate.
6. It can be stored for up to 2 days.

Fruit Yogurt Parfait:

End your office tiffin on a sweet note with this delightful fruit yoghurt parfait. It's a healthy and refreshing dessert option that will satisfy your sweet cravings.

Ingredients:

• 1 cup Greek yoghurt
• Assorted fruits (strawberries, blueberries, mangoes, etc.)
• 2 tablespoons honey
• Granola or muesli for crunch

Method:

1. In a glass or jar, layer Greek yogurt, chopped fruits, and drizzle with honey.
2. Repeat the layers until the glass is filled.
3. Top it off with a sprinkle of granola or muesli for a crunchy texture.
4. Seal the jar tightly and refrigerate overnight.
5. The fruit yoghourt parfait can be stored for up to 2 days.

With these seven easy office tiffin recipes, your mornings will become hassle-free and your lunches will be a treat to look forward to. Prepare these delectable dishes the night before, store them properly, and enjoy delicious Indian flavours without any mess. So, say goodbye to last-minute lunch preparations and indulge in these delightful meals that will keep you fueled and satisfied throughout your workday.