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Thursday, October 28, 2021

No burger, samosa to be sold in school canteens? Pack these healthy snacks for kids

Parents can also discourage kids from buying outside food by giving them delicious healthy snacks. Here are some healthy tiffin recipes you can make for your child.

By: Parenting Desk |
Updated: November 7, 2019 12:20:51 pm
childhood obesity, healthy food for kids FHSS has proposed that school canteens should not sell foods high in fat. (Source: Getty Images)

The Food Safety and Standards Authority of India (FHSS) has reportedly proposed that foods high in fat, sugar and salt should not be sold in school canteens or within 50 m of a school campus. The proposed regulations hope to ensure children do not eat unhealthy food to tackle childhood obesity.

Parents can also discourage kids from buying outside food by giving them delicious healthy snacks. Here are some recipes, courtesy Irfan Sayyed, chef de cuisine, Renaissance Mumbai that you can pack for school.

BBQ (barley, beets, quinoa)

BBQ (barley, beets, quinoa)


White barley 50 gm, quinoa 35 gm, baby beet 75 gm, granny smith apple 40 gm, baby arugula 50 gm, lemon 1 nos, dejon mustard 2 gm, pommery mustard 2 gm, sea salt a pinch, black pepper to taste, microgreens assorted 20 gm

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Make the dressing with lemon juice, dujon, pommery, salt and pepper and keep aside.

Soak barley a day in advance and boil for 20 mins drain and chill.

Boil quinoa for 20 mins check for doneness and strain.

Boil baby beets, peel and chill in refrigerator.

Slice the granny smith apples just before combining with vinaigrette.

For plating wash the arugula in chilled water so that the leaves become crisp.

Place the arugula on the plate so as to form bed for the salad, lightly toss the remaining ingredients with vinaigrette, check for seasoning and place on bed of arugula.

Garnish with micro greens and serve.

Fennel scented sweet banana fritters

Fennel scented sweet banana fritters


Wheat flour 200 grams (1 cup), bananas 100 gm, jaggery 80 gm (less than 1/2 cup), fennel seed 1tsp, milk/water 1 cup, oil or ghee to fry, filter flour in a utensil using a strainer


Put jaggery in milk/water and dissolve it, sift flour in this sweet milk/water and add mashed ripened bananas.

The mixture for fritters has to be thick. Cover the mix and keep in cool dry place overnight allowing the flour to ferment.

Now whisk this mix properly. Add fennel seeds.

Pour oil in a pan and heat. When oil is sufficiently heated then take little amounts of mixture at a time and put it in hot oil and fry till golden brown, enjoy with tea.

Avocado falafel burger

Avocado falafel burger

Avocado ingredients

Fresh avocados, ripe but somewhat firm 01 pc, lemon ½, crisp iceberg lettuce leaves 4 pcs, carrot thinly shaved 1 pcs, tomato sliced 4 pcs, chipotle-flavored vegan mayonnaise 2 tbls, sesame seeds ½


Carefully run a sharp knife around your avocados to halve them, lengthwise.

Remove the pits and place the avocados cut side down on a cutting board.

Very gently, peel away the skin from the avocado halves.

Carefully rub a bit of lemon juice onto each avocado half, as you go, to prevent the flesh from turning brown.

Prepare the veggie burgers according to the instructions on the box.

Flip the avocado halves over and gently pile on lettuce, tomato, carrot, vegan mayo and veggie burger patties. Top with the other avocado halves and sprinkle with sesame seeds.

Falafel Ingredients

Extra virgin olive oil 1 cup, 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator, roughly chopped red onion 1, fresh parsley ½ cup, fresh cilantro ½ cup, garlic cloves 4pcs, sea salt as per taste, freshly ground black pepper ½ tsp, ground cumin ½ tsp, ground cinnamon ½ tsp


With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit.

Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.

In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about one minute.

Using your hands, scoop out about two tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.

Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides.

Take first half cut Avacado in a serving plate arrange with the iceberg lettuce, tomato slice, carrot slice, falafel patty, spread vegan chipotle mayo, now covered with other half avacado sprinkle some sesame seeds on top of it.

Your dish is ready to serve.

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