1 pack fresh mushrooms (any variety)
1 medium onion roughly chopped
3/4 garlic cloves roughly minced
1 cup 2% milk
1 cup water
1 tablespoon olive oil

A pat of butter
Rosemary to garnish
Salt to taste
Pepper to taste

Lunchbox ideas: Vegetable fried rice

When I was a school kid, I would always look forward to "tiffin" in school. That was thanks largely to mom who packed something interesting everyday. And I do mean every single day. Since our break was at 10-30am, which was neither here nor there, my sister and I (well mostly I, since she was not as fussy and demanding when it came to food as I was) would be very disinclined to eat lunch-y items, for what we considered was snack-time.​

​​So off we would go to school armed with pumpkin pooris or butter-idlis, aloo-parathas at times or my favorite - cheese sandwiches. There was never a dull meal. So you see, I really had no choice but to turn out a food-lover.

Only after all these years, now that it's my turn to pack lunches can I truly appreciate her waking up at 5am to get everything done before she dashed off to work herself.

It's quite a headache to hustle up something interesting for the lunchbox day-in and day-out and we need all the help we can get in that department. So I really wanted to share some ideas that work for me. This is one such lunchbox staple which I like since it's so quick to make plus a complete meal, and tastes great hot or cold. Also, since my kids love tofu I don't have to worry about whether they have managed to finish it.


1 cup cooked rice (rice should be fluffy and dry. If just cooked, gently separate grains with a fork and let cool. It's a good idea to cook it the previous night).
1/2 cup finely chopped cabbage (any combination if vegetables is fine)
1/2 cup finely chopped carrot

1/2 cup chopped tofu (If you like, you can substitute with egg or chicken or protein of choice if your child does not like tofu)

1 tbsp light soy sauce

1 tbsp olive oil

1/2 tsp garlic powder or a small garlic clove

Salt to taste
Pepper to taste


  • Heat half the oil in a non stick pan
  • Add chopped tofu and stir-fry with salt and pepper till browned lightly. Remove from heat and reserve.
  • Heat remaining oil and add the cabbage and carrot and saute for 2-3 minutes.
  • Add the garlic, black pepper and soy sauce and saute for another minute

    Tip: If your kids don't like the smell of garlic, try using a pinch of garlic powder instead. It is less pungent but still adds good flavor
  • Add cooled riced and salt and gently toss till everything is combined well.
  • Add tofu to the rice and transfer to the lunchbox. healthy lunch ready in 10 minutes!
  • The rice tastes great even when cool so the kids will enjoy.