The word tiffin is also used as a name for a lunchbox. Tiffin’s (or dabbas) come in all shapes and sizes, but traditionally they are round, with three or four stacking stainless-steel compartments firmly sealed with a tight-fitting lid and a side clip to avoid any nasty spillages and a handle for carrying on top. In India food cooked at home with care and love is considered to deliver not only healthy (and relatively cheap) food but also divine contentment. Lunch is usually eaten thali-style, with a tantalising selection of regional delicacies that may include any combination of spicy vegetables, dhal, rice, yoghurt, pickles, bread and pudding served on a big steel plate or a banana leaf. The separate compartments in the tiffin lunchbox accommodate thali lunches perfectly. 

Tiffin culture is now to be found all over India. Everyone from women in brightly coloured saris working in the fields to giggling families on long train journeys – carries a tiffin to provide a compact, portable, homemade lunch. in British India tiffin has evolved to create a fascinating world of its own, a world that involves a whole range of dishes and equipment and above all of suppliers, from the tiffin wallas of Bombay to the sellers of spiced tea and savoury snacks who cater for busy punters on the run. Today tiffin might mean a packed lunchbox or afternoon tea, a savoury snack or a sweet treat. As long as it is munched between breakfast and dinner, it is simply tiffin. In India we also have a constant and dedicated effort in working on our daily tiffin’s to work being carried from home as well which can be challenging and time consuming as well if not planned ahead of time. Tiffin planning plays a crucial role in cooking and packing meals to carry at work in order to sustain the day all along and to be able to manage the hunger pangs and cravings as well in between meals.

“To me a perfect tiffin refers to variety of temptations packed in a safe manner which offers a perfect balance between color, flavour, taste, temperature and texture which is not only convenient to eat but to also please the palate on the whole!” – Dr. Kaviraj Khialani – Celebrity Master Chef.

Here are a few ideas on daily meal tiffin plans which can be prepared well in time with a little plan of action and pre-preparation to offer a good variety for in meal tiffin boxes & dabbas to work to enjoy with work mates during lunch time.

Recipe-1] ALOO MATTAR KI PESHGI

Ingredients: 

Potatoes- 2-3 medium sized, peeled and cut into cubes

Green peas- 1 cup

Oil-2 tsp

Ghee-1 tsp

Cumin seeds- 1 tsp

Curry leaves- 10-12 no

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder- 1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp 

Water-1/2 cup

Fresh coriander- 2 tbsp. chopped

Grind to a puree/paste:

Onion-1 no

Tomatoes- 2-3 medium sized

Green chilies- 2-3 no

Ginger-1-inch piece

Using ½ cup water grind and keep side.

Method:

1. Prepare all the ingredients for the recipe as listed.

2. Cut the potatoes, prepare the green peas as well, grind the puree.

3. To start cooking, using a pressure cooker add oil/ ghee and allow the cumin seeds to crackle add in curry leaves, now add in the prepared onion tomato puree.

4. Cook the mixture for 2-3 mins, add in salt to taste, all powdered spices and add potatoes, peas and bhunao for 2 mins, add little water.

5. Pressure cook for 3-4 whistles and carefully open when the steam subsides, check for texture and salt and adjust as needed, add in fresh coriander leaves and mix, pack up the tiffin with the subzi and go along with rotis/ salad/ pickle.

Recipe-2] RASMISE VATANE

Ingredients:

Oil-2 tsp

Ghee-1 tsp

Green vatana- 1 cup boiled

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Hing-1/4 tsp

Curry leaves- 8-10

Slit green chilies- 2-3 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coconut milk- 1 cup thick

Fresh coriander- 2 tbsp. chopped

Coriander powder-1 tsp

For the masala paste:

Red chilies-2-3 no

Black peppercorns-4-5 no

Green cardamom-1-2 no

Onion-1 med sized

Tomatoes-2 med sized

Ginger-1 tsp

Garlic-2 tsp

Water-1/2 cup

Method:

1. Prepare all the ingredients for the vatana recipe as listed.

2. Soak the vatana overnight and boil, keep aside.

3. Prepare the paste using the ingredients as listed.

4. To start cooking, heat oil and ghee in a pan add in the cumin, mustard, curry leaves, green chilies and allow to crackle/ splutter.

5. Add in the prepared paste and all powdered spices, salt to taste and mix well, cook for 1-2 mins.

6. Add in the coconut milk and boiled vatana and give it a nice mix, cover and cook for 10-12 mins, add in fresh coriander and turn off the flame, cool a little and pack up the tiffin, this can be enjoyed with roti/ pao/ bread/ rice and some raw salad/ pickle on the side.

Recipe-3] GOBI GULISTAN

Ingredients:

Cauliflower- 400 gms, cleaned.

Potato- 2 small, cut into cubes

Green peas-1/2 cup

Oil-2 tsp

Ghee-1 tsp

Hing-1/4 tsp

Bayleaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick-1 piece

Onion paste-1/2 cup

Tomato puree-1/2 cup

Ginger-garlic- chili paste- 2 tsp mix

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Kasuri methi-1 tsp

Water- ½ cup

Fresh coriander-2 tbsp. chopped

Ginger juliennes-2 tsp for garnish.

Method:

1. Prepare all the ingredients for the subzi recipe as listed.

2. Clean the cauliflower and soak in salted water for 3-4 mins and refresh.

3.Prepare all the pastes ahead of time and keep them ready for the cooking.

4. To start cooking, heat oil and ghee in a pan, add in the whole spices and start with the onion paste, cook for 2-3 mins, add in the ginger- garlic- chili paste, add in tomato puree, salt and all spices one by one and bhunao the masala well.

5. Add in the cauliflower, potato, peas and mix well, cook for 1 minute. Now add in water, mix, cover and close the pressure cooker and allow to have 3-4 whistles, turn off the flame, open the cooker and check for salt and texture, adjust as per taste, add fresh coriander leaves and garnish with ginger juliennes and serve it hot with rotis/ phulkas etc.

Recipe- 4] JHATPAT SCHEZUAN FRIED RICE

Ingredients:

Boiled basmati rice-2 cups

Oil-2 tsp

Butter-1 tsp

Ginger-1 tsp chopped

Garlic-2 tsp chopped

Green chilies-1 tsp chopped

Onion-1/2 cup chopped

Carrots/ cabbage/ capsicum-1 cup mix chopped as desired

Mushrooms/ boiled corn/ Babycorn/ zucchini etc can be used.

Boiled cut chicken pieces’/ chicken sausages sliced/ chicken salami/

Shredded chicken tikka or leftover grilled chicken can be used too.

Eggs- 2-3 no

Salt and pepper to taste

Soy sauce- 2 tsp

Water-1/4 cup

Schezuan sauce- 2-3 tsp

Spring onion greens- 2-3 tbsp. chopped

Method:

1. Prepare the ingredients for the recipe as listed.

2. The rice in this case needs to be pre-cooked, leftover white rice can be used as well.

3. Prepare the options for the veg/ non-veg choice of ingredients and to get started with the cooking process.

4. Heat oil in a pan add in the ginger, garlic, chilies, saute for a few seconds, add in the chopped onions and saute it for a few seconds.

5. Add in your choice of veggies/ non-veg ingredients, eggs and give it all a nice toss.

6. Add salt and pepper to taste, schezuan sauce, soy sauce and a little water to ensure even blending of the flavours. Cook for 2 mins.

7. Now finally add in the cooked white rice and give it all a nice toss. Add in the spring onion greens, can also add a little grated cheese as well towards the end for a little distinct flavour in the rice recipe. pack up the tiffin and enjoy with some raw salad.

Recipe-5] PANEER BHURJI BEMISAAL

Ingredients:

Paneer- 250 gms, crumbled

Oil-2 tsp

Ghee-1 tsp

Cumin seeds-1/2 tsp

Slit green chilies-2 no

Curry leaves- 3-4 no

Onion-1 small chopped

Tomato- 1 small chopped

Ginger-1 tsp chopped

Green capsicum-1/2 chopped

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Water-1/2 cup

Curd- 2-3 tsp

Malai-1-2 tsp

Fresh coriander leaves- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the recipe as listed.

2. Heat oil and ghee in a pan and add in the ingredients one by one and allow to cook for a few seconds.

3. Add in the onions, light brown them add ginger, tomato and all powdered spices, salt and little water and allow to cook for 2-3 mins.

4. Now add in the green capsicums and cook for 2-3 mins, now add in the curd and malai, paneer and gently mix them together and cover and simmer for 4-6 mins.

5. Check for salt and adjust accordingly, finally add fresh coriander leaves and pack up the bhurji for lunch with pao/ phulkas, rotis with some raw cut salad.

Recipe-6] ANDA MASALA CURRY

Ingredients:

oil-2 tsp

ghee-1 tsp

eggs- 4-5 no boiled, peeled

salt to taste

fresh cream- 2-3 tsp

salt to taste

kasuri methi-1 tsp

coriander powder-1 tsp

turmeric powder-1/4 tsp

red chili powder-1/2 tsp

garam masala powder-1/4 tsp

Curd-2-3 tsp

Cream-2-3 tsp

in a saucepan combine together:

onion-1 sliced

tomato-2 small chopped

ginger-1 tsp

garlic- 3-4 cloves

Bayleaf-1 no

Peppercorn- 4-5 no

Cinnamon-1 small piece

Green cardamom-1-2 piece

Cashews- 2-3 tsp

Water-1 cup

Cook the above all together for 8-10 mins, cool and grind to a fine paste.

Method:

1. Prepare all the ingredients for the Anda curry masala.

2. To start cooking, using the saucepan add in all the ingredients for the paste and cook for a few mins, cool and grind to a puree.

3. To prepare the gravy, heat oil and butter in a pan, add in the cooked and blended spice mix and cook it for 2-3 mins.

4. Add in the salt, powdered spices and mix well. cook for 3-4 mins, simmer the gravy, add in some curd/ cream as desired to offer a creamy texture. Cook the gravy well until the oil starts leaving the sides.

5. Now add in the sliced boiled eggs and allow them to steep a little in the masala to get the flavours well balanced.

6. Finally add in the fresh coriander leaves and pack up the tiffin with the egg masala curry which goes with boiled rice as well or phulkas, rotis etc.