5 quick lunchbox recipes for your husband

It’s that time of the day again when you trudge into the kitchen and stand there wondering: “What do I pack in my husband’s lunchbox today?” We hear you ladies, and that’s why we have brought you five simple and quick lunchbox recipes for your hungry husbands. Take a look:

Tawa pulao

One pot meal, no grinding of masalas and gets done in minutes! No jokes. For added nutrition, pack a box of carrot raita too.


Rice: 1 cup

Mixed vegetables: 1 cup (Carrots, beans, cauliflower, potato)

Ginger garlic paste

Onion: 1

Tomatoes: 1

Red chilli powder: ¾ tsp

Pav bhaji masala: 3/4 tsp

Turmeric powder: 1/4 tsp

Salt: as needed

Cumin powder: 1/4 tsp

Oil: 1 tbsp

Coriander leaves to garnish


  • Soak the rice for 20 minutes in 1 and 1/2 cup of water. Cook the rice by adding little oil and little salt. Spread the rice in a wide plate and keep it aside.

  • In a pan, add oil and the ginger garlic paste. Add sliced onions and saute.

  • Add the finely chopped tomato and saute well.

  • When the tomatoes are mushy add the mixed veggies to this. You can parboil the veggies in microwave too.

  • Add salt, turmeric powder, pav bhaji masala and red chilly powder and cumin powder.

  • Mix well and cook on a low flame till the veggies gets cooked.

  • Add the cooked rice once the veggies are cooked.

  • Mix gently and cook for 2-3 minutes on a low flame.

  • Garnish with coriander leaves.

Find this recipe here.

Egg pulao

Want to add a  little dose of power-packed protein to his lunch? Try this egg pulao recipe.


Basmati rice: 2 cups

Eggs: 2 or 3

Ghee/ Butter/ Oil: 2 tbsp

Cilantro: for garnishing

Onion: 1/4 (Sliced)

Green chillies: 5 (Slit)

Tomato: 1 small size (chopped)

Ginger garlic paste - (1 1/2 spoon)

Whole garam masala: (1 bay leaf, 3 cloves, 2 inch cinnamon, 1 star anise)

Salt - to taste

Water - 3 cups


  • Heat the ghee in a pan and add the whole garam masala.

  • Saute the onions with ginger garlic paste, tomato, green chillies and salt.

  • Break the eggs and cook with the above mixture.

  • Scramble the eggs until cooked and add the water.

  • Once the water begins to boil add the soaked rice and let it cook on low flame. You can also cook the rice with water, the above sauteed mixture and required salt in a rice cooker.

  • Garnish with cilantro and serve with any curry.

Find this recipe here.

Semiya Biryani

If you don’t want to pack rice in your hubby’s lunchbox and prefer something healthier, you can experiment with vermicelli too, and this biryani is just the right recipe.


Vermicelli /Semiya: 1 cup heaped

Water: 1 ½ cup

Onion: 1

Ginger-garlic paste: 3/4 tsp

Green chillies: 2 slit

Mint leaves: few

Coriander leaves: few

Mixed vegetables: 1 cup (mix of beans, carrot, peas, potato, cauliflower)

Chilli powder: 1 tsp

Biryani masala: 1 tsp (available ready made)

Oil: 1 tbsp

Whole Garam Masala: Cinnamon (1 inch piece), Cloves (2), Cardamom (1), bay leaf (1)

Salt as required  


  • Heat a tsp of oil and roast semiya till light brown. If you have bought roasted semiya, then you can skip this step.

  • Cut all the vegetables into medium sized pieces. Steam the vegetables and keep it aside. Do not over cook the vegetables. (alternatively you can cook the vegetables in little water)

  • Cut onion lengthwise and slit green chillies.

  • Finely chop coriander and mint leaves.


  • Heat a tbsp of oil, add whole garam masala (the spices), when it splutters, add onion, green chillies and fry till onions turn translucent.

  • Then add ginger garlic paste and saute for a few more minutes.

  • Add mint leaves, coriander leaves, chilli powder, biryani masala and saute for a few seconds.

  • Add vegetables, water, salt needed.When water starts boiling, simmer, add roasted vermicelli  and cook covered in low flame till done.Keep stirring now and then to prevent it from sticking to the pan.

  • Serve hot with any pachadi (raita).

Find the recipe here.

Masala paratha

If rice isn’t your thing and you’d rather pack a roti for the hubby, try this masala paratha recipe. Filling, yet delightfully light on the stomach. You can add any spice of your choice based on what you have. You can add crushed, roasted peanuts, flax seeds podi or roasted sesame seeds for a bit of crunch and flavour. Serve with raita.


Fennel seeds, coriander, cumin, fresh coriander and mint and desi ghee.


  • One method involves mixing all the spice powders in melted ghee and spreading this paste over the flat round paratha dough, rolling the paratha and shaping into a coil and finally rolled into a flat round paratha.

  • The other method is to spread a layer of ghee over the rolled paratha dough, sprinkle the spice mix and herbs. Both these methods work equally well.

Find this recipe here.

Veggie pasta salad

If you’re looking to change it up slightly and try western instead of Indian, this vegetarian pasta salad is right up your alley. It’s easy to prepare and very filling. Just keep in mind the pasta is not refined flour but whole wheat.


3/4 cup elbow pasta,

2 cups bell pepper cut to the bite size – use different color bell pepper of your choice

2 cups zucchini with skin on cut to the bite size

2 cups tomatoes cut to the bite size

1 tablespoon oil

1/2 teaspoon salt


2 tablespoons olive oil

2 tablespoon vinegar

1 teaspoon lemon juice

1 teaspoon ginger zest

1 teaspoon salt

1 teaspoon sugar

1/8 teaspoon black pepper


  • Cook pasta as directed on package. Set aside.

  • For dressing mix all the dressing ingredients oil, vinegar and seasonings in small bowl and whisk until well blended. Set aside.

  • Add the oil in a frying pan with a spatula spread the oil to coat the frying pan. Notes: wide bottom frying pan works the best. Add the zucchini and bell peppers, sprinkle the salt.

  • Turn the heat to high and grilled the vegetable moving the around slowly until they are nice brown color looking like grilled. This should take 4-5 minutes.

  • Add the tomatoes and cook just for a minutes stirring continuously. Tomatoes should not be soft. Toss the pasta with vegetables.

  • Transfer salad into the bowl. Add the dressing and toss the salad making sure all the vegetables and pasta are coated.

  • Let salad sit for about fifteen minutes before packing.

Find this recipe here.