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Week 4 – Lunch Box Menu Plan
Monday: A truly Punjabi style lunch box menu Dum Aloo (Main Course), Green Boondi Raita (Side Dish), Lobia Salad (Snack), Paratha Meal Prep Tip: Peel, core, and masala coat the potatoes. Transfer them to an airtight container. Make cashew paste for gravy. Soak and boil black eye peas (lobia) a day before. Chop onion and tomato. Prepare paratha dough. Store it all in the fridge over the weekend. Tuesday: A light and tasty gluten-free lunch box Mushroom Pulao (Main Course), Boondi Raita (Side Dish), Grilled Veggies (Snack), Murruku (Munchies) Meal Prep Tip: Chop vegetables, onion, garlic (use ready-made peeled garlic), and mushrooms. Store them in airtight containers in the fridge. Wednesday: A simple yet delicious and fulfilling lunch box Green Beans Aloo Sabzi (Main Course), Onion Raita (Side Dish), Paratha, Suji Uttapam (Snack), Coconut Chutney (Dip) Meal Prep Tip: Chop vegetables for sabzi, uttapam, and raita. Make coconut chutney. Prepare paratha dough. You can do it all in one day in advance or at night. Thursday: A wholesome and vibrant lunch box menu Kala Chana Masala (Main Course), Green Boondi Raita (Side Dish), Salad, Paratha Meal Prep Tip: Soak brown chana. Chop onion, tomato, and vegetables for salad. Use leftover paratha dough from the previous day. Friday: A fusion lunch box for Friday fun Basil Pesto Pasta (Main Course), Paratha Quesadillas (Side Dish), Fresh Melons (Snack), Vanilla Muffin (Sweet) Meal Prep Tip: Boil pasta and store in the fridge. Chop vegetables. Cut fruits. Use ready-to-eat paratha for the quesadillas. Subscribe to our weekly newsletter or follow us on Instagram Youtube for video recipes.