5 healthy lunchbox recipes by Masterchef India contestant Harish Closepet

Yes, breakfast is the most important meal of the day and dinner is something that most people don’t skip. This leaves us with the most neglected meal of the day: lunch. Because it’s the very daylight, it’s not only ignored, but judged to be a luxury that most people can only buy if they have the time. However, most people do not understand that it is very important to eat lunch on time. This is essential as it provides energy and nutrients to keep your body and brain working efficiently throughout the afternoon. While it’s important, you need to have a healthy lunch that not only gives you energy but also promotes your overall health.

MasterChef India contestant Harish Closepet, affectionately known as ‘Harry’ and owner of the Instagram page ‘Harry’s Lunchbox’, shares tips on how to make your daytime meals more interesting and healthier. We’re sharing 10 healthy bento recipes with Health Shots.

Healthy Lunch Box Recipes by Harish Closepet aka Harry from Masterchef India

Here are 10 healthy and delicious recipes from our chefs that you can try at home.

1. Poha Fusion Delight

A. Paneer Poha

material:

• 1/2 cup thick poha
• (appropriate amount of oil)
• small amount of urad dal
• Mustard seeds (if desired)
• 1/2 teaspoon turmeric
• green chili pepper (optional)
• grated ginger (optional)
• Diced carrots (about 1 cup)
• 1/4 cup diced paneer
• 1/2 teaspoon Kashmiri chili powder (adjust to taste)
• salt (optional)
• A pinch of garam masala
• chopped coriander (as desired)
• Optional: lemon juice (if desired)

Method:

1. Soak 1/2 cup of strong poha in water for 7 minutes and drain the water.
2. Heat oil in a pan and add urad dal and mustard seeds. Let it splatter.
3. Add 1/2 teaspoon turmeric, green chilli and grated ginger. Fry for 1 minute.
4. Add about 1 cup of diced carrots and sauté until softened, about 5 minutes.
5. Add 1/4 cup diced paneer and 1/2 teaspoon Kashmiri chili powder. Mix well.
6. Add the soaked poha, season with salt and a pinch of garam masala.
7. Cover the pot and simmer for 5 minutes.
8. Open the pot and add the chopped coriander and optionally a squeeze of lemon juice for added flavour. Mix and enjoy.

B. Tomato cashew nut chutney

• coriander seeds (optional)
• dried red chili pepper (optional)
• cashew nuts (optional)
• Chopped onion (medium size)
• Diced tomatoes (2 medium-sized tomatoes)
• salt (optional)
• 20ml water (adjust as necessary)
• Chopped curry leaves for garnish (if desired)

Method:

1. Dry roast coriander seeds, dried red chili peppers, and cashew nuts in a frying pan until fragrant and lightly browned.
2. Add the chopped onions and fry until transparent.
3. Add the diced tomatoes and cook until softened, about 3 minutes.
4. Add salt to taste and about 20ml of water. Mix well.
5. Transfer the mixture to a blender and blend until you get a smooth chutney consistency.
6. Garnish with chopped curry leaves.

Lunch box tips: Finishing both dishes with cherry tomatoes gives them a balanced flavor. Enjoy a delicious lunch!

Lunch box 2: Portein stuffed lunch box

A. High protein upma

material:

• Soybean chunks (200 grams)
• 1 liter of boiling water
• 1/2 teaspoon turmeric
• 1 teaspoon sambar powder
• Salty as you like
• Chopped curry leaves (a handful)
• Grated ginger (1 tablespoon)
• oil (2 tablespoons)
• Urad dal (1 tablespoon)
• Mustard seeds (1/2 teaspoon)
• Roast Lava (semolina) – 1 cup (approx. 150ml)
• 2 chopped tomatoes (medium size)
• chopped coriander for garnish

Method:

1. Start by soaking 200 grams of soybean chunks in 1 liter of hot water.
2. Add 1/2 teaspoon turmeric, 1 teaspoon sambar powder, salt (to taste), chopped curry leaves, and 1 tablespoon grated ginger to the water.
3. Heat 2 tablespoons of oil in a separate pan and prepare the seasoning by adding 1 tablespoon of urad dal and 1/2 teaspoon of mustard seeds.
4. Add 1 cup (about 150 ml) of roasted rava (semolina) to the seasoning and mix well.
5. Pour boiling water with soybean chunks, cover and let stand for 7-10 minutes.
6. Then open the lid and add 2 medium-sized tomatoes.
7. Garnish with chopped coriander and serve.

B. Dry coconut chutney

material:

• desiccated coconut (1/2 cup)
• Onion (1 small)
• green chili pepper (2)
• Salty as you like
• Lemon (juice of 1 lemon)

Method:

1. In a hand chopper, mix 1/2 cup desiccated coconut, 1 small onion, 2 green chillies, salt (to taste) and juice of 1 lemon.
2. Chop for 1 minute until you get a fine chutney consistency.

Also read: Have you ever eaten whey protein as pancakes or curry?try these recipes

C. Carrot vinegar salad

material:

• grated carrots (2 cups)
• Vinegar (2 tablespoons)
• Chopped coriander (a handful)
• Salty as you like

Method:

1. Make a refreshing carrot and vinegar salad by adding 2 cups of grated carrots, 2 tablespoons of vinegar, a handful of chopped cilantro, and salt.
2. Mix well and enjoy this tangy and nutritious side dish.

Lunch box tips: Pair high-protein upma with dry coconut chutney and carrot vinegar salad for a balanced and satisfying meal. Enjoy a protein-packed meal box!

Lunch Box 3: Italian Delight Lunch Box

A. Italian pea sandwich

material:

• 1 cup cooked peas
• Chopped green olives (optional)
• chopped black olives (optional)
• chopped jalapeno (optional)
• Salty as you like
• Italian dry spices (optional)
• Bread (as needed)
• oil (for toast)
• crushed pepper (as needed)

Method:

1. Mash 1 cup of cooked peas with a fork in a mixing bowl.
2. Add chopped green olives, black olives, or jalapenos, if desired.
3. Adjust to your taste with salt and dry Italian spices.
4. Mix well to make sandwich filling.
5. Add some oil to the bread slices and toast until lightly browned.
6. Spread the filling evenly over the bread slices.
7. Sprinkle with some crushed pepper and close the sandwich.

B. Oregano dip

material:

• 1/2 cup yogurt
• 1 teaspoon dried oregano
• Peri Peri (as desired)
• pinch of salt

Method:

1. In a mixing bowl, combine 1/2 cup yogurt, 1 teaspoon dried oregano, your favorite peri peri, and a pinch of salt.
2. Using a hand blender or beaters, blend the mixture until smooth and well combined.

Lunch box tips: Complete your meal by adding cherry tomatoes or fresh fruit to your Italian Delight Lunchbox. Enjoy an Italian inspired lunch.

Lunch Box 4: Spice Delight Lunch Box

A. Peas pepper rice

material:

• Rice (as needed)
• 1 spoonful of oil
• pinch of salt
• boiled peas (about 1 cup)
• Salty as you like
• Ground pepper (optional)
• coriander (optional)

Method:

1. Add 1 tablespoon of oil, a pinch of salt, and twice the amount of water to a rice cooker and cook an appropriate amount of rice.
2. In a mixing bowl, combine the cooked rice and about 1 cup of the boiled peas.
3. Season with salt and add ground pepper and ground coriander to taste.

B. Chili broccoli

material:

• Broken byaji chili (optional)
• (appropriate amount of oil)
• Broccoli (moderate amount)
• Garlic paste (1 teaspoon)
• Water (1-2 tablespoons)
• pinch of salt
• roasted peanuts (as desired)

Method:

1. Heat oil in a frying pan, add crushed bya dogi chili peppers and fry for about 30 seconds.
2. Add broccoli and fry for about 1 minute.
3. Mix 1 teaspoon of garlic paste with 1-2 tablespoons of water and add to the pot.
4. Season with a pinch of salt and continue frying for another 2 minutes.
5. Finally, add the roasted peanuts and toss for about 30 seconds to complete.

C. Tomato crush

material:

• onion (optional)
• chopped tomatoes (optional)
• Sambar powder (optional)
• Rasam powder (optional)
• green chili pepper (optional)
• Salty as you like

Method:

1. Fry the onions in a pot until translucent.
2. After 2 minutes, add the chopped tomatoes and mix well.
3. Lightly mash the tomatoes to make them juicy.
4. Add sambar powder, rasam powder, green chilli and salt to taste.

Lunch box tips: Finish off your Spice Delight Lunchbox with a few cherry tomatoes for a refreshing touch. Share with your friends and enjoy a delicious lunch!

Lunch Box 5: Italian Kiwi Fusion Lunch Box

A. Juicy tomato pasta

material:

• Choose vegetables (if desired)
• 4 juicy tomatoes (chopped)
• 50ml water
• Italian spices (1/2 teaspoon)
• olives (as desired)
• Salty as you like
• Boiled pasta (100g)

Method:

1. First, sauté your favorite vegetables and set them aside.
2. In the same pot, add 4 chopped juicy tomatoes and pour 50 ml of water.
3. Simmer, covered, for 15 minutes.
4. Lightly crush the tomatoes with a spatula and add the stir-fried vegetables.
5. Add half a teaspoon of Italian spices and the olives.
6. Season everything with salt and mix.
7. Add 100g of boiled pasta.
8. Mix well and enjoy.

B. Golden Kiwi Salad

material:

• iceberg lettuce (if desired)
• Golden kiwi cubes (if desired)
• a little salt
• sprinkle with black chia seeds

Method:

1. Chop iceberg lettuce and mix with diced golden kiwi to create a refreshing golden kiwi salad.
2. Add a pinch of salt and some black chia seeds.
3. Mix and enjoy this healthy and vibrant salad.

C. Ginger Garlic Herb Bread

material:

• Regular bread (if needed)
• oil drizzle
• Ginger garlic paste (optional)
• chili flakes (optional)
• pinch of salt

Method:

1. Cut regular bread into finger-shaped pieces.
2. Add a little oil, ginger garlic paste, chili flakes and a pinch of salt.
3. Mix well with your hands to ensure all parts are marinated.
4. Place on hot frying pan and let stand for 5 minutes.
5. Toss a few times until ready after 2 minutes.
6. Enjoy the flavorful bread fingers.

Lunch box tips: Combine juicy tomato pasta with golden kiwi salad and ginger garlic herb bread for a fun and unique lunch box. enjoy!

Want to break out of your lunch rut and try some healthy bento recipes? However, don’t forget to check with your health care professional before adding any new recipes to your diet. Also, make sure that you are not allergic to any of the ingredients listed in the article.