OFFICE

TIFFIN RECIPES
give lunchtime a gourmet twist
 All recipes courtesy celebrity chef

VARUN ARORA

Chef Varun Arora enlightened his expertise in the culinary

world with The Leela Palaces and Resorts, Udaipur & continued
illuminating his experience at The Jamavar Restaurant in The
Leela Palaces and Resorts, Bangalore. He went on to work with
The Hyatt Regency, New Delhi advancing his quest for
unearthing great recipes & flavours. Following the same lines, he
continues exploring his passion for demystifying more original
recipes and palates from across the globe.
 Think
INSIDE-The-Box

In today’s hustle bustle,

it’s not uncommon to see
working individuals forget-
ting to take care of their
physical health and nutri-
tion. Call it work pressure,
mismanagement of time,
busy lifestyle or simply the
fact that they wouldn't prefer to put that extra effort
in the meals they consume every day.

I understand how difficult it is to cook fresh food

in-between getting out of bed and getting the kids
ready or that last train/bus to reach office on time. I
also know that whether it's for school or work, pack-
ing a lunch box can be a bit of a challenge as you
try to keep the meal as tasty, balanced and perhaps
even as easy to whip up as possible. Which is why
to avoid falling into a rut and to make lunch a time
of the day worth looking forward to I have curated
a list of super-fast, easy, delectable and lip-smack-
ing recipes to brighten your afternoons.

Looking only into the Indian culinary sphere for

lunch ideas threw a few curve balls at first, as lunch-
es in our country can still be fairly elaborate affairs.
Which is why I curated the best of the palette from
across the globe to transform simple food to magical
odysseys every afternoon at lunch.

This book is crafted to help you to be inspired to

think outside the box, oops! inside-the-box, with
creative, healthy office lunch recipes that are full of
flavour, taste and nutrition.
 A wholesome breakfast; the perfect amalgamation of
essential nutrients with extraordinary taste.
Fortify your mornings!

Cooking utensils - Frying pan, Grill Pan.

Serving utensils - Serve directly on a platter or a plate.
 B reakfast Burrito
Preparation Time: 10 mins
Cooking time: 3-4 mins

INGREDIENTS
Tortilla bread 1
Eggs 3
Onions 1 Starting your day off with eggs not
Tomato 1 only gives you the nutrition to live a
Jalapeños 3-4 healthy life, it also provides you with
the energy to get you through the
Coriander 1 Tbsp
day. The protein content helps in
Hot sauce 1 Tbsp building your body and mind giving
Cheddar cheese 1/2 cup you all round wellness.

METHOD
Heat some oil in a pan and add chopped onions, tomatoes and jalapeños.

Add beaten eggs and scramble them to prepare a mixture.

Add seasoning.

On the tortilla bread, apply hot sauce and place the prepared filling.

Roll the filled tortilla bread and grill it on a grill pan.

Cut in halves and serve.

Alternatives: In case you are in a hurry you can always stuff the burrito
with the leftovers from the night before and it will still taste amazing
with all the cheese and the tanginess.
 A global twist to the traditional kheer (Indian rice
pudding) enriched with the creaminess of the coconut
and healthy wholesomeness of black rice.

Cooking utensils - Saucepan.

Serving utensils - Serve in a glass.
 Black Rice
Coconut Pudding
Preparation Time: 1 hour
Cooking time: 3-4 mins

INGREDIENTS
Black Rice 150 gms
Coconut Cream/Milk 150 ml
Honey 10 ml
Also called The Forbidden Rice.
Condensed Milk 50 ml Despite being less popular than
brown rice or wild rice, black rice,
Cardamom Pods 3-4 no. known as forbidden rice, is an ancient
Cinnamon Powder Pinch to taste grain that has even more impressive
health benefits than most other closely
related rice varieties.

METHOD
Soak black rice for an hour.
Cook the rice until soft; just like regular rice.
In a saucepan heat the coconut cream and add condensed milk to it while
continuously stirring.
Add the cardamom & cinnamon pods & let them reduce at slow heat to a thick sauce.
Add honey as per your taste.
Layer the rice & coconut cream in a shot or martini glass
Garnish with toasted pine nuts or fruits of your choice, chill and serve.

Alternatives: Use fresh mangoes to garnish for a seasonal twist;

a great combination of rice with coconut.
 A healthy alternative to the traditional Aloo Tikki,
sans potatoes & greasiness.

Cooking utensils - Frying pan.

Serving utensils - Serve directly on a platter or a plate.
 Daliya and
Pine Nut Tikki
Preparation Time: 15 mins
Cooking time: 10 mins

INGREDIENTS
Daliya 100 gms
Roasted Pine Nuts 50 gms
Ginger 20 gms
Chilly 2-3
Garam Masala 1 Tsp Dalia improves digestion. It is high
in protein but low in calories. Dalia
Red Chilli Powder 1 Tsp or cracked wheat helps reduce
Roasted Cumin 1 Tsp weight. It is a good source of energy.
Dalia or cracked wheat is a rich
Fresh Coriander 2 Tsp source of vitamin B1 and B2.
Arhar dal 50 gms

METHOD
Boil daliya and dal until soft, strain properly and keep aside.
In a mixing bowl, mix the soft daliya, dal, chopped ginger, chilly & roasted pine nuts.
Add the powdered spices, seasoning, roasted cumin, coriander & give it a good stir.
Make round patties and keep them in the freezer for 10 mins to set.
In a skillet or frying pan heat 1 spoon of ghee.
Shallow fry the patties until crispy on both the sides and cooked well till the centre.
Serve with hung curd mixed with Tamarind chutney.
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 A typical accompaniment for your active game
days/bar food with a crispy crust encasing
delightful cheese inside.

Cooking utensils - Kadai.

Serving utensils - Serve directly.
 Cheese Stuffed
Jalapeño Popper
Preparation Time: 10 mins
Cooking time: 4 mins

INGREDIENTS
Jalapeño 3
Mozzarella cheese 100 gms
Black olives 10-12
Delicious with cornbread, mango
Parsley 1 Tsp salsa, stuffed with cream cheese or
Refined Flour 100 gms often enjoyed as poppers at the local
pub mostly. One serious pepper with
Cornflour 50 gms
a taste so powerful that makes it a
Oil For Frying power pepper nutrition-wise.

METHOD
Slit the whole jalapeño lengthwise and pull out all the seeds.
Grate the mozzarella and mix it with chopped olives, seasoning and parsley.
Stuff the jalapeños with the mixture.
Make a thick batter using refined and corn flour.
Dust the stuffed jalapenos with refined flour.
Dip in the batter and deep fry until crispy and golden.
Serve hot with spicy mayo or any dip of choice.

Alternatives: Try using tempura flour batter for a crispier crust.

 A great breakfast dish where your essential nutrients
for the day are packed into edible potato cups.
Perfectly suited for both kids and adults.

Cooking utensils - Frying pan/saucepan.

Serving utensils - Serve directly on a platter or a plate.
 Mashed Potato
B reakfast Cups
Preparation Time: 20 mins
Cooking time: 20 mins

INGREDIENTS
Potato 1
Onion 2
Bell Peppers 1
Jalapeños 3
Parmesan Cheese 1 Tsp
Potatoes are edible tubers, avail-
Eggs 2 able worldwide and all year long.
Cream 10 ml They are relatively cheap to grow,
rich in nutrients, and they can
Butter 10 gms
make a delicious treat.

METHOD
Wash and cut the potato in half.
Boil the scooped out potato until completely mashed. Keep the potato skin bowl aside.
Heat some butter in a pan and add the mashed potato and cook it until smooth.
Add chopped onions, bell peppers, herbs and seasonings.
Bake the potato skins in the oven till they are crispy and cooked properly.
Fill the cups with mashed potato mixture and place an egg yolk on top.
Bake again in the oven for 5 mins until egg yolk is 50% cooked.
Garnish with grated parmesan and serve.

Alternatives: Add breakfast sausage or bacon along with the eggs

to twist this version.
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Anti-scratch ridged interior
High performance non-stick design for low-fat healthy cooking

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 Your south Indian favourite- the power-packed
quinoa for dynamic mornings.

Cooking utensils - Frying pan

Serving utensils - Serve in a bowl
 Quinoa Upma
Preparation Time: 15 mins
Cooking time: 5 mins

INGREDIENTS
Quinoa 100 gms
Onion 1
Tomato 1
Mustard Seeds 1 Tsp
Curry Leaves 8-10
Chana Dal 1 Tsp Quinoa is gluten-free, high in
protein and one of the few plant
Coriander For garnish foods that contain all nine essential
Milk 100 ml amino acids. It is also high in fibre,
magnesium, B-vitamins, iron,
Desi Ghee 1 Tsp
potassium, calcium, phosphorus,
Ginger 1 knot vitamin E and various beneficial
Chilli 2 antioxidants.

METHOD
Boil quinoa then strain it and keep aside.
In a frying pan heat some ghee and add chopped ginger, chilli,
curry leaves, mustard seeds and dal.
When dal & the spices start splitting, add onions when it becomes golden brown.
Next, add the tomatoes after the onions become brown.
Add the boiled quinoa, milk and combine
Check the seasoning, garnish with coriander and serve

Alternatives: You can use any kind of millet like buckwheat or

quinoa to prepare a superfood.
 A Maharashtrian tea time complement
for a quick hunger fix.

Cooking utensils - Frying pan.

Serving utensils - Serve directly on a platter or a plate.
 Kot himbir Vadi
Preparation Time: 10 mins
Cooking time: 10 mins

INGREDIENTS
Besan (chickpea flour) 150 gms
Fresh coriander 1 bunch
Red chilli powder 1 Tsp
Salt To taste
Green chilli 1
Turmeric powder 1 Tsp
Asafoetida (Hing) 1 Tsp Marathi cuisine is the food of the
Carrom Seeds (Ajwain) A pinch Marathi people from The Indian
state of Maharashtra. It has
Ginger 1 knot distinctive attributes while sharing
Garlic 2 cloves much with other Indian cuisines.
Cumin Seeds 1 Tsp Maharashtrians consider their
food to be more austere than
Ghee 1 Tsp others.

METHOD
In a bowl mix besan with all the dry spices.
Gradually add water while stirring continuously to make a thin batter.
In a pan heat some ghee and add cumin, ginger, garlic & green chilli.
When the chilli splutters. add chopped coriander to it and saute.
Add the batter to the pan and cook till it becomes thick with a doughy consistency.
Spread the dough on a baking tray into a sheet of 1 cm thickness like a barfi.
Cut it into small squares and shallow fry these squares until it has a crispy crust.
Serve with chutney of your choice.

Alternatives: Add other flavours to your Vadi by adding spinach,

beetroot or carrot.
 A heart-healthy recipe
which is not just delectable but also
very easy to prepare.

Cooking utensils - Grill Pan.

Serving utensils - Serve directly on a platter or a plate.
 Tofu Steak wit h
Salsa Verde
Preparation Time: 10 mins
Cooking time: 5 mins

INGREDIENTS
Firm tofu block 1
Coriander 1 bunch
Basil 10 leaves
Tofu is made from soybean curds. It
Parmesan cheese 30 gms is naturally gluten-free and low in
calories. It contains no cholesterol
Black olives 1 Tsp
and is an excellent source of iron
Olive oil 50 ml and calcium. It is an important
source of protein, especially for
Salt and pepper To taste vegans and vegetarians.

METHOD
Cut the tofu block into 1 cm thick steaks.
Grill the tofu steaks on a grill pan and keep aside.
In a blender add coriander, olive oil, cheese, basil, salt and pepper.
Blend until smooth.
Lay the grilled tofu on a platter and spoon out the sauce on top.

Alternatives: For many, the taste of tofu can be strong.

You can alternatively use cottage cheese(paneer) steak with the salsa.
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 An easy recipe for pleasing
crowds in a party.

Cooking utensils - Frying pan.

Serving utensils - Serve directly on a platter or plate.
 Vietnamese Rice
Paper Rolls
Preparation Time: 10 mins
Cooking time: 5 mins

INGREDIENTS
Rice paper sheets 5
Bell peppers 1 Vietnamese cuisine features a
combination of five fundamental
Carrot 1 tastes in the overall meal. Each
Spring Onion 2-3 Vietnamese dish has a distinctive
flavor which reflects one or more
Tofu 1 cube of these elements.
Common ingredients include fish
Beetroot 1 sauce, shrimp paste, soy sauce,
rice, rice paper, fruit & vegetables.

METHOD
Soak rice paper in cold water for 5 mins and keep aside.
Finely julienne bell peppers, beetroot, spring onion, carrot and soak them
in ice water to make them crunchy.
In a frying pan heat some butter and add garlic to it.
Lay down the rice paper sheet and place the salted tofu.
Place the julienned vegetables and roll.
Cut in the middle and serve chilled with sweet chilli sauce.

Alternatives: You can also use fresh prawn or other blanched

seafood for a savoury zest.
 Couscous or cornmeal is an excellent gluten-free
replacement for the traditional flour/ starch.

Cooking utensils - Frying pan.

Serving utensils - Serve directly on a platter or a plate.
 Couscous cake
Preparation Time: 15 mins
Cooking time: 20 mins

INGREDIENTS
Couscous 150 gms
Marinara sauce 200 ml
Onion 4
Zucchini 50 gms
Dry Parsley 1 Tsp A single serving of couscous has
more than 60% of the daily
Mozzarella cheese 50 gms suggested intake of selenium,
Garlic 2-3 cloves making it one of the richest
sources of selenium in any food.

METHOD
Boil the Couscous until soft. Keep aside.
In a frying pan, heat some oil and add garlic, onions, zucchini to saute.
Lastly, add the marinara sauce and cook.
In a cake mould layer with couscous and marinara sauce
and top with grated mozzarella cheese.
Bake in oven at 180 degrees till the cheese is melt. Serve hot.

Alternatives: Try replacin grice in your general day to day diet with
couscous for a healthier diet without compromisng on the taste.
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