By Suprita Mitter
September 22, 2024
In most households across the world, weekday mornings are associated with chaos. When you have to cook and pack a nutritious lunch box, if you prep the night before, half the battle is won. Leftovers make for the easiest lunch box fixes. Here are some ideas.
Soak overnight and pre-boil Bengal Gram (Black Chana), chickpeas, or kidney beans a night before and add tomatoes, onions, cucumber, and coriander with olive oil, lime juice and spices.
Keep the veggies chopped the previous night. Throw them in the oven with light oil, salt, and pepper as you get ready for work. When you’re ready, the veggies will be too. Season them with some soy sauce and toss in leftover rice.
Whisk an egg. Add salt, pepper, and oregano or any seasoning of your choice and mix. Dunk a slice of bread in the egg mixture and pan-fry with a tsp of oil.
Take pre-boiled potatoes and add them to any vegetable leftover from the night before. Mash them together. Adjust salt and spices. Pan-fry them and they are ready.
Cook roughly chopped bread pieces with mustard seeds, cumin seeds,onions, tomatoes, green chillies, ginger garlic paste and salt, turmeric, red chilly powder and coriander powder.
Cook pre-boiled sweet corn with mustard seeds, cumin seeds, ginger, curry leaves and a teaspoon of Black Gram (Urad Dal) and saute for a few minutes. Season with salt and turmeric and cook it for a few minutes.