Quick 10-minute Lunchbox Recipes

When you have to pack your husband’s or kids’ lunchbox early in the morning, it gets very tiresome to wake up early in the morning and make all the good, delicious food. Especially when you don’t have enough time left, you may need to think of some quick, delicious recipes that you can make within half an hour. My husband goes to the office at 7 am. And my son goes to school at 6.40 am. So, I have to wake up early at 4 am or 5 am to make breakfast and lunch together. And it’s not like we eat bread, sandwiches, Maggi, macaroni, oats, or simple muesli. We eat proper south Indian breakfast and lunch, so I have to get up early to make it, as it is time-consuming. Sometimes, when I am too tired or unable to wake up early, I pack lunchboxes within half an hour at 5.30 am or 6 am. I make some quick and easy recipes at that time. In this article, I will share with you all the quick and delicious recipes that you can make when you have very little time left.

1. Carrot Rice with Curd: –

1. Carrot has many health benefits. They are rich in nutrients, good for eye health, promote skin health, boost immunity, and aid digestion. Consuming them twice or thrice a week is very good for overall health. Some kids don’t like to eat raw carrots. For them, you can either give them grated carrots or carrot rice.
2. To make carrot rice, cook one cup of any normal or basmati rice separately, or you can also use already-cooked rice.
3. For one glass of rice, you may need 2 to 3 big size carrots, one onion, one tomato, few curry leaves, 3 green chilies, and few cashews if you like.
4. If you don’t have any of these items at home, you can also make carrot rice only with carrots.
5. Take 2 carrots and grate them with the help of a grater.
6. Take a big pan and add some oil and butter to it.
7. Add zeera, mustard seeds, urad dal, and chana dal. Add 2 green chillis, 4 to 5 cashews, a few curry leaves, and 2 red chillis.
8. Now add one long-sliced onion and half a tomato. Cook them till they become soft.
9. Add grated carrot and salt, red chili powder, turmeric powder, chicken masala powder, sambar powder, and coriander powder.
10. Cook the carrots on a low flame for 5 minutes.
11. Now add cooked rice and mix it with the grated carrots.
12. Turn off the flame and keep it aside.
13. You can enjoy this dish directly or with curd. It’s very simple to make and delicious too.

2. Beetroot Rice with Green chutney: –

1. Beetroot is very easily available nowadays and also has many health benefits. They are rich in nutrients, good for heart health, improve blood pressure, boost exercise performance, have anti-inflammatory properties, and aid digestion. You can eat it as a salad, beetroot juice, or add it to your meals. Many kids don’t like to eat raw beetroots. For them, you can either give them grated beetroot, beetroot juice, or beetroot rice.
2. To make beetroot rice, cook one cup of any normal or basmati rice separately, or you can also use already-cooked rice.
3. For one glass of rice, you will need one large beetroot, one onion, a few curry leaves, three green chilies, and a few cashews or peanuts.
4. If you don’t have any of these items at home, you can also make beetroot rice only with beetroot.
5. Take one beetroot and grate it with the help of a grater.
6. Take a big pan and add some oil and butter to it.
7. Add zeera, mustard seeds, urad dal, and chana dal. Add 2 green chillis, 4 to 5 cashews, a few curry leaves, and 2 red chillis.
8. Now add one long-sliced onion. Cook till it becomes soft.
9. Add grated beetroot and salt, red chili powder, turmeric powder, chicken masala powder, sambar powder, and coriander powder.
10. Cook the grated beetroot on low flame for 5 minutes.
11. Now add cooked rice and mix it with the grated beetroot.
12. Turn off the flame and keep it aside.
13. You can enjoy this dish directly or with curd. You can also try it with tomato chutney and mint chutney.

3. Lemon Rice with any type of Pickle: –

1. This is one of the traditional foods in southern part of India.
2. Its also kids favorite and look very colorful.
3. Kids love it as it has so many roasted peanuts and its yellow in color.
4. Peanuts are high in protein, has healthy fats, rich in vitamin and minerals, and has antioxidants which help in blood sugar control, healthy weight, good heart health, and supports brain health.
5. To make lemon rice or also called Puli hora in India, take one cup of cooked rice.
6. Add some salt and 3 small size lemon juice in it.
7. In another pan, roast some peanuts on low flame.
8. Them add some oil, mustard seeds, mash dal, chana dal, curry leaves, 2 green chili, 2 red chili, and half spoon of turmeric powder.
9. Turn off the flame and keep it aside.
10. Once it cools down, mix it with the cooked rice.
11. Thats it. Your lemon rice is ready.
12. You can enjoy this dish directly or with any type of pickle like lemon, mango, amla, or non-veg pickles.
13. You can also eat it with peanut chutney.

4. Egg Fried Rice with Raita: –

1. Eggs have a very high-quality protein, nutrients, amino acids, and help in weight management, heart health, eye health, and brain health. They are very cheap, delicious, and easily available at all marketplaces in bulk quantities. It is very useful in our day-to-day life. It’s also very easy and quick to cook. Most of the kids like eggs. Some like boiled eggs, some like omelet, and some like egg curries. You can try and add eggs in different dishes, and it will turn out delicious. Doctors also recommended to include eggs in your day-to-day life especially for children to boost immunity. Thats why I also try to give eggs to my children in all forms. Sometimes when I don’t get enough time to make lunch box or them or for my husband, I make this quick egg fried rice, which takes only 10 minutes of your time and is delicious and healthy too.
2. To make egg fried rice, cook one cup of any normal or basmati rice separately, or you can also use already-cooked rice.
3. For one glass of rice you may need 3 to 4 eggs, one onion, one tomato, little ball pepper slices, few curry leaves, 2 green chillis, one spoon of ketchup, one spoon of white vinegar or lemon juice, half spoon of red chili sauce, half spoon of green chili sauce, one spoon of soya sauce, and 2 spoons of carrot, green peas, and sweet corn if you want to make it more delicious and healthy.
4. If you don’t have any of these items at home, you can also make egg fried rice only with eggs and some homemade masala like garam masala, black pepper powder, lemon, and coriander powder.
5. Take a big pan and add some oil and butter to it.
6. Add zeera, 2 green chillis, one sliced onion, half tomato, other veggies, a few curry leaves, and 2 red chillis.
7. Cook them on medium flame or till they become soft.
8. Once they become soft, keep all these veggies on one side of the pan and make some space to add eggs and fry them in the other half of the pan till they become solid.
9. Now add salt, red chili powder, turmeric powder, chicken masala powder, sambar powder, garam masala powder, vinegar, ketchup, red chili sauce, green chili sauce, soya sauce, coriander leaves, and coriander powder.
10. Cook the egg mixture on a low flame for 5 minutes.
11. Now add cooked rice and mix it with the egg mixture.
12. Turn off the flame and keep it aside.
13. You can enjoy this dish directly or with curd. It’s very simple to make and delicious too.

5. Curry Leaves Rice: –

1. This dish sounds very new right? I was also shocked when I heard the name of the dish because I never knew curry leaves that we use in our kitchen daily can be made into a completely new recipe without adding any other ingredients to it.
2. Curry leaves or kadi Patta have many health benefits. They are rich in nutrients like vitamin a, b, c, e, calcium, iron, phosphorus, fiber, antioxidants, good for eye health, promote skin health, boost immunity, and aid digestion.
3. We use curry leaves in all south Indian dishes for dal tadka and chutneys, but in a very few quantities. And some people remove these curry leaves when they eat the food thinking this doesn’t taste good and its of no use. Children do this a lot as the curry leaves cause choking while eating food. For these people curry leaves rice id the best option to include this wonderful kadi Patta in their diet.
4. To make curry leaves rice, cook one cup of any normal or basmati rice separately, or you can also use already-cooked rice.
5. For one glass of rice, you may need one handful of curry leaves, one onion, 2 red chili, 3 green chilies, and few cashews if you like.
6. Take a big pan and add some oil and butter to it. You can also roast the dry spices without oil.
7. Add one spoon of zeera, urad dal, coriander seeds, sesame seeds, tuvar dal, and chana dal. Roast them on low flame.
8. Now add 2 green chillis, a handful of curry leaves, and 4 to 5 red chillis.
9. Turn off the gas and let them cool down. Grind it into a fine powder without adding water and keep it aside.
10. In the same pan, add some oil.
11. Now add one long-sliced onion and 4 to 5 cashews or peanuts. Cook them till they become soft and turn red.
12. Now add the cooked rice.
13. Add some salt, red chili powder, turmeric powder, chicken masala powder, sambar powder, and coriander powder.
14. Now add the curry leaves mixture that you grinded it before to the rice.
15. Mix all of this evenly.
16. Turn off the flame and keep it aside.
17. You can enjoy this dish directly or with curd. It’s very simple to make and delicious too.

6. Podina or Mint Rice:-

1. Green leafy vegetables are best known for their health benefits among all the other vegetables. They look so simple, light, green just like grass but are packed with so many nutrients and minerals. Pudina also called mint leaves also has many health benefits. They are rich in vitamins, antioxidants, freshens breath, relieves irritable bowel syndrome (IBS), Eases respiratory issues, supports oral health, helps in weight management, soothes skin, reduces nausea and headaches, boosts brain function, and aids digestion.
2. To make pudina or mint rice, cook one cup of any normal or basmati rice separately, or you can also use already-cooked rice.
3. For one glass of rice, you may need one big bunch of washes pudina leaves, one onion, one tomato, few curry leaves, 3 green chilli, and few cashews or peanuts if you like.
4. Take a grinder and put mint leaves, 2 green chili, 2 garlic cloves, and grind it into smooth paste. Keep it aside.
5. Take a big pan and add some oil or butter to it.
6. Add zeera, mustard seeds, urad dal, and chana dal. Add 2 green chillis, 4 to 5 cashews or peanuts, a few curry leaves, and 2 red chillis.
7. Now add one long-sliced onion and half a tomato. Cook them till they become soft.
8. Add the pudina paste, salt, red chili powder, turmeric powder, chicken masala powder, sambar powder, and coriander powder.
9. Now add cooked rice and mix it with the pudina paste mixture.
10. Cook for 5 minutes and turn off the flame.
11. You can enjoy this dish directly or with curd, tomato chutney, or pickle. It’s very simple to make and delicious too.

7. Simple bhindi curry with Rice: –

• Bhindi, okra, or lady finger, is something which most of us don’t like to eat. Many people don’t like its texture as its gummy when cooked. But this simple bhindi is very good for our gut health. It is very light on stomach and yet has all the essentials nutrients and minerals. It can be made into different types of dishes, each with its unique flavor. But my family like this simple bhindi curry which does not require any special ingredients to make.
• It is rich in folate, magnesium, vitamin C and K. It aids digestion, controls blood sugar, supports brain health, good for heart, boosts immunity. strengthens bones, promotes eye health, and good for pregnant mothers.
• To make simple bhindi curry, take half kg of small size fresh bhindis. To make sure you are picking the right ones, break the tail of each bhindi when you buy. If the tail of the bhindi breaks very easily when you press you thumb against it, it’s good. If it does not break at all and just gets a crack, that means the bhindi is still raw and hard to eat.
• Wash all the okra in water for at least three times or soak them in water for 5 minutes.
• Take 2 medium sized onions and cut it into very small pieces. Take 2 or 1 medium sized tomato and cut it into small slices.
• Take a pan, add some oil and zeera to it.
• Add finely chopped onions and 2 slit green chillis.
• Fry them on medium flame till they become soft and add finely chopped tomato and salt to it.
• Cover the pan and cook the tomatoes till they become very soft or till the oil separates from the mixture.
• Now add half tablespoon ginger garlic paste and fry it.
• Add medium cut bhindi pieces and cook them on medium flame for 5 minutes without adding any water.
• Now add turmeric powder, red chili powder, coriander powder, and little sambar powder.
• Add one and half glass of water and cook the bhindi on low flame for 10 to 15 minutes, or till the becomes soft.
• Avoid overcooking to retain nutrients and to prevent stickiness.
• At last, add a few coriander leaves and turn off the flame.
• You can enjoy this dish with simple rice or roti.

8. Mixed vegetable biryani:-

9. Palak Paneer with Roti:-

• This is one of my favorite recipes.
• Take palak leaves and wash them in water.
• Take a pan add 2 glasses of water and let it boil on the gas stove.
• Once the water boils, add palak leaves into the water and cook it for 2 minutes.
• The leaves should become dark green.
• Then strain the water and add some cold water to the palak leaves to cool them down.
• Grind it into a fine paste and keep it aside.
• In another pan add some oil, two finely chopped onions, one finely chopped tomato, 2 green chillis, jeera, and one spoon of ginger garlic paste.
• Fry them on low till the oil separates.
• Now add some salt, turmeric powder, coriander powder, jeera powder, garam masala powder, and chicken masala powder.
• Add the palak paste and panner cubes to it.
• You can also fry panner in ghee in another pan to make it a little crispy before adding it to the palak paste.
• Since kids like soft food, I never fried them.
• Let the palak and paneer cook for 10 minutes on medium flame.
• At last, add fresh cream on top of the palak paneer or malai and serve it hot.

10. Butter Paneer with roti or rice: –

• This is one of my favorite recipes and to all those paneer lovers.
• Also known as cottage cheese, is a fresh, non-aged cheese made from milk. It is very high in protein, rich in calcium, low in carbs, contains vitamins A, D, E, K , helps in weight loss, promotes heart health, high in fat, contains probiotics, safe for lactose intolerance people, and aids digestion.
• Since panner is calorie dense and high in fat, it should be consumed in moderation. Here the delicious recipe of butter panner.
• Heat 1 tbsp oil and 1 tbsp butter in a pan.
• Add 2 chopped onions and sauté until soft.
• Add one spoon ginger-garlic paste and cook for 1–2 minutes until the raw smell disappears.
• Add 2 chopped tomatoes and cashew nuts. Cook until tomatoes turn soft and pulpy (about 5–7 minutes).
• Now turn off the stove.
• Let the mixture cool slightly. Blend it into a smooth paste (add a little water if needed).
• In the same pan, heat 1 tbsp butter.
• Add the blended paste and cook for 2–3 minutes on medium flame.
• Add turmeric, chili powder, coriander powder, and salt. Cook until the oil/butter starts to separate.
• Add water to adjust the consistency.
• Gently add paneer cubes. Simmer for 3–4 minutes on low heat.
• Stir in cream, garam masala, and crushed Kasturi Methi.
• Cook for 1–2 minutes. Don’t boil too much after adding cream

11. Matar Paneer with roti: –

• Paneer is rich in protein and calcium and best for kids who don’t like to drink milk regularly.
• Matar also contains iron, phosphorous, folate, protein, vitamins A, C, and K.
• Take 2 onions, 2 tomatoes, 3 green chillis, one small cup of matar or green peas, and 10 medium-sized paneer cubes.
• Cut the onions and tomatoes roughly.
• Take a pan, and add some oil.
• Once the oil is heated add onions and tomatoes.
• Add salt and cook them till they become soft or half-cooked.
• Now add coriander powder, jeera powder, black pepper powder, sambar powder, chicken masala powder, red chili powder, and turmeric powder.
• Once they become soft, turn off the gas stove and leave it to cool down.
• Grind it not a thick smooth paste.
• Some people don’t like the taste of grinded onions and tomatoes. For them, you can just cut the onions and tomatoes into very small pieces, cook them till oil separates from them, and then add panner and green peas to it.
• After grinding it into a smooth paste, take the same pan and add butter to it.
• Add all garam masala like cloves, zeera, green chili, ginger garlic paste, elachi, dalchini, and black pepper.
• Add the grinded paste to it.
• Add a little water and let it cook on medium flame till the oil separtes from it.
• Now at last add paneer cubes and frozen green peas.
• You can also use fresh green peas but you have to add them along with onions and tomato paste to cook completely.
• If you want your paneer to be a little crispy in texture, then fry it slightly in ghee or oil till it becomes a little brown, and then add it to the onion and tomato paste.
• Cook it for 10 minutes and at last add coriander leaves and a spoonful of ghee.
• Serve it hot with naan or roti.

12. Rajma Rice: –

• Rajma also known as kidney beans has many health benefits. It is rich in protein, high in dietary fiber, helps control blood sugar, promotes heart health, rich in antioxidants, supports weight loss, good for bone health, and boosts energy levels.
• You can eat rajma in many ways; you can either boil it with some salt and pepper and consume it directly or make a gravy out of it and enjoy with roti. Here is the delicious recipe of rajma rice or rajma chawal.
• Wash the rajma and soak it overnight (8–10 hours).
• Drain and rinse.
• Pressure cook with 2½ cups water and a pinch of salt and baking soda for 15–20 minutes (4–5 whistles) or until soft. Set aside.
• And now to make the masala base, heat oil or butter in a pan.
• Add cumin seeds. Once they splutter, add 2 onions and sauté until golden.
• Add ginger-garlic paste and 2 to 3 green chilies. Cook for 1–2 mins.
• Add one cup of tomato puree and cook until the oil separates (5–7 mins).
• Add turmeric, chili powder, coriander powder, and salt. Cook for 1–2 mins more.
• Add cooked rajma along with its water to the masala.
• Mash a few beans lightly to thicken the gravy.
• Add more water if needed. Simmer uncovered for 15–20 minutes until it thickens and flavors blend.
• Add garam masala, Kasturi Methi or coriander leaves and mix well.
• Serve hot rajma with steamed rice or zeera rice, a spoon of ghee (optional), and maybe some onion salad or curd on the side.

13. Soya chunks Pulao: –

• Soya chunks also known as soya meat is made from defatted soya flour and it is a byproduct of extracted soyabean oil. It is called a complete protein as it has all the 9 essential amino acids. It supports weight loss, good for heart health, helps manage diabetes, strengthens bones, supports hormonal health, and is budget friendly.
• You can make so many dishes out of soya chunks like soya fry, soya curry, and soya biryani or pulao. Here is the recipe of soya chunks pulao.
•  Boil water with ½ tsp salt, add soya chunks, and boil for 5–7 minutes.
• Drain and rinse in cold water.
• Squeeze out excess water and set aside.
• Now make the rice.
• Heat oil or ghee in a pressure cooker or heavy pan.
• Add cumin seeds, bay leaf, cinnamon, cloves, peppercorns, and cardamom. Let them splutter.
• Add one sliced onions and sauté until golden brown.
• Add ginger-garlic paste and 3 green chilies. Cook for 1–2 minutes.
• Add 2 tomatoes and cook until soft.
• Add chili powder, turmeric, garam masala, coriander powder, and salt. Mix well.
• Add the boiled soya chunks and mix to coat with the masala.
• Add soaked and drained rice. Sauté for 1–2 minutes.
• Pour in 2 cups of water. Taste and adjust salt.
• Cover and simmer on low heat for 12–15 minutes until rice is cooked and water is absorbed.
• Fluff gently with a fork.
• Garnish with coriander or mint leaves.
• Serve hot with raita, pickle, or curd.

14. Mushroom curry with rice: –

• Mushrooms are low in calories, fat free and cholesterol free. They are rich in nutrients, contains vitamin D, supports immunity, helps prevent cancer, good for hart health, supports gut health, helps in weight management, regulates blood sugar, and supports brain and nerve health.
• Here is a simple and delicious curry of mushrooms.
• Heat oil in a pan over medium heat. Add cumin seeds and bay leaf. Let them sizzle.
• Sauté onions until golden brown. Add the ginger-garlic paste and cook until the raw smell disappears.
• Add tomatoes and green chilies. Cook until tomatoes break down and the mixture becomes thick.
• Add turmeric, coriander powder, red chili powder, and salt. Cook for a minute.
• Add mushrooms and stir well to coat them in the masala. Cover and cook for 5–7 minutes on medium heat until mushrooms release water and are tender.
• Finish with garam masala and (optional) coconut milk or cream. Simmer for 2 more minutes.
• Garnish with chopped fresh coriander.
• Serve hot with steamed rice, jeera rice, or roti/naan.

15. Paneer biryani: –

• To make paneer biryani, lets first cook the rice.
• Boil 6–7 cups water with whole spices and salt.
• Add one and half cup of washed and soaked rice and cook until 90% done (grains should still have a bite).
• Drain and set aside.
• In another pan, make the gravy or biryani base.
• Heat oil or ghee. Sauté paneer cubes until golden. Set aside.
• In the same pan, sauté one or two onions until golden.
• Add ginger-garlic paste and sauté for a minute.
• Add one tomato and cook until soft.
• Stir in spices like turmeric, coriander powder, chili powder, and biryani masala.
• Add 4 to 5 spoons of yogurt and cook until oil separates.
• Add paneer, mix gently, and simmer for 2–3 minutes.
• Add chopped mint, coriander, and lemon juice. Mix and turn off heat.
• Now layer the biryani.
• In a thick-bottomed pan or pot, layer half the rice.
• Add all of the paneer masala.
• Top with the rest of the rice.
• Drizzle saffron milk, fried onions, and ghee.
• Cover tightly with a lid or foil.
• Cook on very low heat for 15 minutes (or bake at 180°C / 350°F for 20 minutes).
• Let it rest 5–10 minutes before serving.
• Serve hot with raita, salad, and papad.
• Add a side of mirchi ka salan or pickle.

16. Curd Rice: –

• Curd contains probiotics which are excellent for digestion. It strengthens immunity, high in calcium and phosphorus, good source of protein, cools the body naturally, helps with weight management, good for skin and hair, improves mental health, and helps treat dandruff too.
• To make a simple curd rice, you need to follow only a few easy steps.
• Prepare rice and mash the warm cooked rice with a spoon or fork.
• Add half glass of milk (if using) and mix well. Let it cool.
• Once rice is cool or at room temp, add curd and salt.
• Mix until creamy. Adjust curd/milk for desired consistency.
• Foe tempering, heat oil or ghee in a small pan.
• Add mustard seeds; let them splutter.
• Add urad dal, dried chili, green chilies, ginger, few cashews, and curry leaves.
• Add a pinch of Hing and sauté till dal is golden.
• Pour the tempering over the curd rice.
• Mix gently. Add grated carrot/cucumber or coriander if desired.
• You can also add pomegranate seeds to make it look more beautiful and colorful.
• Best served slightly chilled or at room temperature.
• Great with a side of pickle, papad, or fried mor milagai (sun-dried chilies).

17. Aloo Matar curry with roti: –

• Potatoes are a rich source of carbohydrates and are loaded with vitamins and minerals. Theya re naturally gluten free, has antioxidant properties, and good for gut health. Green peas are high in plant protein, rich in fiber, packed with nutrients, supports heart health, and controls blood sugar. Dishes like aloo Matar curry offer a nutrient balanced combo of carbs, protein, and fiber.
• To make aloo Matar curry, boil or pressure cook diced potatoes until fork-tender but not mushy.
• If using fresh peas, boil them until soft; frozen peas can go straight into the curry.
• Now make the curry base.
• Heat oil or ghee in a pan.
• Add cumin seeds; let them splutter.
• Sauté 2 onions until golden brown.
• Add ginger-garlic paste and green chilies. Cook till raw smell goes.
• Add 2 chopped tomatoes and cook till soft and oil separates.
• Stir in turmeric, coriander powder, red chili powder, garam masala powder, and salt.
• Cook for 1 minute.
• Add boiled potatoes and green peas.
• Pour in water based on how thick or soupy you want the curry.
• Simmer for 8–10 minutes to let flavors blend.
• Garnish with fresh coriander.

18. Egg masala curry with zeera rice: –

• Eggs are amongst the most nutritious foods on planet. They are high in protein, rich in vitamins like B12, D, A, Choline, iron, zinc, selenium, supports brain health, good for eyes, aids in weight management, helps build muscles and strength, budget friendly and versatile.
• To make a simple egg masala curry, Boil 4 to 6 eggs.
• Boil eggs (10–12 minutes), cool, peel, and optionally make small slits to help absorb flavor.
• Lightly fry the eggs with a pinch of salt and turmeric for extra flavor and color. Set aside.
• In another pan, Heat oil or ghee in a pan.
• Add cumin seeds and bay leaf; let them splutter.
• Sauté 2 onions until golden brown.
• Add ginger-garlic paste and 2 green chilies; cook until raw smell disappears.
• Add 3 chopped tomatoes and cook until soft and oil separates.
• Add turmeric, chili powder, coriander, cumin, and salt.
• Cook the masala well for 2–3 minutes, stirring occasionally.
• Add 4 to 5 cashew paste or cream at this stage for a richer curry.
• Add water to adjust the consistency.
• Let it come to a boil, then reduce heat and simmer for 5–7 minutes.
• Add boiled (and optionally fried) eggs.
• Add garam masala and (optional) Kasturi Methi.
• Simmer for another 3–4 minutes so eggs soak up the flavor.
• Sprinkle fresh coriander before serving.
• Best served with roti, paratha, steamed rice, or jeera rice.
• Add a side of onion salad or pickle.

19. Egg rolls with ketchup: –

• To make this roll you will first need to cook rotis.
• To make an egg roll, boil 2 to 3 eggs.
• Cut the boiled eggs into small pieces and keep them aside in a bowl.
• Add some salt, pepper, red chili flakes, garam masala powder, and chaat powder to the egg.
• Take one roti and add some mayonnaise and ketchup to it.
• Put some sliced egg, cucumber slices, tomato slices, onion, and pepper slices on one side of the roti.
• Fold it into a roll and bind it with aluminum foil.
• To make paneer roll, Take 200 g of paneer cubes.
• Add some salt, pepper, red chili powder, garam masala powder, coriander powder, half lemon juice, and 3 spoons of curd.
• Mix all the ingredients with a hand or spoon and coat it evenly on the paneer.
• Take a pan and add butter to it.
• Add some onion and paneer cubes and fry them on medium flame.
• Cook the paneer till it becomes brown.
• Now add some chopped bell pepper, tomatoes, and cucumber slices to the paneer mix.
• Take one roti and add mayonnaise and ketchup to it.
• Put the paneer mixture on one side of the roti.
• Roll it and bind it with aluminum foil.

20. Vegetable cheese sandwich with mayo: –

• Take 2 brown bread slices. You can take any bread. Brown bread, white bread, burger bread, and long sandwich bread.
• Apply some kitchen on one side of both breads.
• Apply some mayonnaise on one side of both breads.
• Apply some pasta sauce.
• Add some onion and tomato round slices.
• Add some cucumber slices.
• Add some shredded cheese or normal cheese to the vegetables.
• Keep the other slice of the bread on top of it.
• Take a hot pan and add some butter to it.
• Fry the bread on both sides on medium flame till they become brown.
• Take it out on a plate and cut it into half to serve.