vegetarian potato salad roll

Ingredients
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Potatoes : 2-4 medium
thick curd / sour cream : 1/4 cup to 1/2 cup
Green onions thinly cut : half cup
Coriander leaves / Parsley leaves : half cup
fresh cut beans cooked : half cup
carrots grated : half cup
fine chopped celery : half cup
melted unsalted butter / olive oil : 1 tbsp
salt and pepper to taste
Premade indian chapattis OR store bought whole grain tortilla
original recipes also call for lemon zest/lemon juice, mustard, vinegar and a whole lot of things which I found my kids dont eat at this point if added to the salad.

Cook whole potatoes with water in a pressure cooker or a covered pan till they are tender to center (cooker  is faster). Let them cool down and peel the skin. You can cut the potaoes into small cubes or completely mash them - I prefer to mash.
Mix all the ingredients in till completely blended.

Heat a pan and place the tortilla over it, lightly cook both sides of the tortilla (but not too much to make it stiff). Remove to a plate, put 3-4 tbsp of potato salad in the center of the tortilla and roll. Pack it in a foil for lunch.
You can also make it as a sandwich with bread of your choice.

20 min Mac and Cheese (vegetarian)

While I do love cooking, On typical weekday mornings I find myself shuttling between kitchen, the kids while attending a con-call or two and getting myself ready for office and so there is no time to indulge in elaborate recipes.

At the same time, I am also a foodie and definitely like to try something different every morning (other than the usual bread and cheese or Idli).  While I am not against boxed foods, I have used and continue to use them (although sparingly now) on occasions when there is no other option, but I do like to give my kids fresh cooked homemade meals. What can I say - I want to do it all ...

So on my quest to find lunches which can be prepared fresh at home in 15-20 mins, I have searched the web  and modified a lot of recipes I found to suit my needs. Here I share them for all those out there looking for a quick fix homemade lunch.


20 min Mac and Cheese (vegetarian)
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Ingredients :-
uncooked elbow macaroni : 3/4 cup
salt to taste
unsalted butter : tbsp
milk -: 1 cup
water : 3-4 cups
Cut vegetables :  I usually make this recipe with small cut carrots, peas (sometimes broccoli and potato
or just spinach)
cheese  : (Here is where you can improvise, usually I use medium cheddar and mozarella combined - but there are occasions when I am out of both and the kids just have to have Mac-n-Cheese, then I use the Kraft cheese slices and Mozarella cheese sticks - which we usually have handy as a snack)

Heat 3 cups of water in a saucepan and bring it to boil, add macaroni, salt,  let the macaroni cook till its soft to touch all over but not overly cooked.

In another pan, heat the butter, add vegetables, cook for 4-5 mins covered under medium heat till the carrots and peas (or any other veges) are tender, add milk and salt, keep stirring till the milk boils. Then keep it on low heat and add the 1/2 cup of grated medium cheddar and 1/2 cup mozarrella (Or 4-5 cut slices of kraft + 2-3 mozarella cheese sticks cut into small pieces (if the cheese is not cut into pieces it just forms globs of cheese which requires a lot of stirring to mix).)

By now the macaroni would have cooked, drain the water and add macaroni to the above and mix properly.
Keep on low heat for 3-4 mins and remove the pot add additional butter if you want and black pepper to taste and mix till its blended. Allow it to cool slightly till its edible for kids, pack for lunch OR serve and enjoy.