Gourmet kids tiffin recipes

Sometimes, we all look for recipes which will make our kids smile when they open the tiffin, and while we are all pressed for time early morning. These recipes are classic, gourmet and can be prepared in a jiffy if you prep the night before.

Whole Wheat Apple-Raisin French Toast

served with apple slices, maple syrup and raisins garnish


Whole Wheat Raisin Bread: 4 slices

Orange Juice: 100 ml

Maple Syrup: 35 gram

Butter: 5 ml

Vegetable oil: 5 ml


  • Blend eggs, orange juice and vanilla
  • Dip bread into egg mixture
  • Place 1 tbsp. veg oil on a pre-heated griddle at medium heat and cook for 3 min per side
  • In a medium high skillet place 1tsp of butter and 1tsp of vegetable oil and add apple slices and bring to a simmer add maple syrup.
  • Arrange French toast on plate placing one as a base and lay over caramelized apple alternating another layer
  • Garnish with raisins

 Thai Chicken & Apple Curry with Jasmine Rice

Chicken, apple, green peppers and peas in curry sauce served with jasmine rice


Vegetable oil: 2 tbsp

Chopped onion: 1

Green Pepper: 1

Medium Apple: 1

Red Curry Paste: 2 tbsp

Light soy sauce: 1 tbsp

Chicken broth: 2/3 cup

Diced Chicken Breast: 450 gram

Frozen peas: 1 cup

Cooked Jasmine Rice: Half cup


  • Pre-heat sauté pan with vegetable oil
  • Add onion and cook until tender
  • Add garlic, green onion and curry paste and cook for one minute
  • Stir in soy sauce, coconut milk and chicken broth
  • Add chicken and apples and simmer for 8-10 minutes until chicken is cooked through
  • Add peas and cook for 2 more minutes and season with salt and pepper and serve over 1/2 cup cooked Jasmine Rice.

Chicken & Vegetable Kebabs

Served with zucchini, mushrooms, cherry tomatoes and sides of cornbread, tzatziki sauce and tropical salsa


Chicken cut into one cubes: 100 gram

Zucchini: 2

Mushroom: 2

Whole cherry tomatoes: 3

Tropical Salsa: 60 ml

Tzatziki sauce: 60 ml
Cornbread: 50 gram


• Mix marinade and ingredients together in a bowl. Cut chicken into cubes (1 inch square) and place in marinade. Cover and refrigerate for 1.5 hours

•Thread chicken onto skewers that have been soaked in water for several hours

•Drizzle chicken w/oil and sear in a hot fry pan and finish in a 350°F – 175° oven for 10 minutes

•Thread vegetables alternately onto separate skewers and begin cooking 5 minutes after you started the chicken ensuring the vegetables won’t burn

•Serve on banana leaf and garnish with tropical salsa and Tzatziki and cornbread

Recipes by: The Westin Gurgaon