When Twinkle Khanna asked her celebrity friends what was in their dabba, everyone wrote in and sent their recipes as well.
What does Katrina Kaif like to include in her dabba? She tells us here.
'My mom has always told me that healthy eating should be a way of life and not a diet ... so I completely agree with @akshaykumar on this one,' Katrina writes.
She gives us a sneak peek of her mid-morning snack or as she quotes Lord Of The rings, 'a second breakfast', and says that she likes to eat simple and not afraid to eat rice. 'So what better then idli chutney?' she asks. 'Traditionally Idli is made from naturally fermenting the rice and Urad dal batter. I also end up adding some yoghurt to ferment it further. (this makes the idlis fluffier).
'I prefer having a spread of accompaniments. I usually do three chutneys -- moringa spinach chutney, tomato and beetroot chutney and plain coconut chutney. The other accompaniments can be sambhar or rasam depending on my mood.'
Neelam, who claims she's 'hungry all the time', tells us what's in her breakfast menu:
Juice: Few spinach leaves, half a cucumber, two amla, one lemon juice, one inch piece of ginger, one pomegranate. Wash all produce well. Peel cucumber, ginger. Juice all ingredients through a juicer and enjoy!
Salad: Take two cups of moong sprouts in a big bowl or vessel. Add a small sized finely chopped onion and a medium-sized finely chopped tomato. Next, add a finely chopped green chili. Then add 1/4 teaspoon red chili powder and 1/2 or 1 teaspoon chaat masala (optional). Stir very well. Lastly, season with salt and pour one teaspoon lemon juice or as required. Mix well.
Tusshar Kapoor tells us what's for his lunch.
'I usually eat healthy vegetarian for lunch and today it was ‘Karele’ ka masala with ‘toor’ dal and wheat rotis!' he writes.
'The Karela is first roasted in olive oil and then mixed with masala. Likewise, the dal is roasted in olive oil and mixed with a tadka of lasoon, jeera etc,' he adds.
Maheep Kapoor says that she can eat oats for breakfast, lunch or dinner!
Then she gives us a healthy, delicious-looking recipe:
'Soak oats in almond milk, dates and cinnamon overnight. Chuck in goji berries and chopped walnuts. Top it with flax seeds, pomegranate and pumpkin seeds... basically whatever rocks your boat Taaa daaa it’s ready to eat ... YUM'
Sophie Choudry shares some interesting recipes from her lunch box.
'I'm not a vegetarian or vegan but I am veggie at least twice a week & on those days this is one of my favourites! Quinoa and sweet potato cutlets with avocado sauce and a carrot, mint and Thai red chilli salad,' she writes.
Quinoa and sweet potato cutlets: Half cup quinoa, wash in bowl of water, discard the water, add fresh water and boil for six-seven minutes til quinoa becomes soft and water is absorbed. Take out in a bowl and let it cool. Add finely chopped green chilli, finely chopped ginger, salt to taste, red chilli powder, cumin powder, black pepper and a pinch of chaat masala. One medium sweet potato boiled. Grate and mix into the quinoa. Add 2 tablespoons of roasted channa powder and the soaked Kasturi methi (without the water). Mix everything together and make tikkis. Take a flat plan, add a drop of oil and fry til golden.
Avocado sauce: Half avocado cut into chunks, one cup fresh cilantro, half a clove of garlic roughly chopped, 1/2 cup Greek yoghurt, two tbsp lime juice, sea salt to taste and two tbsp water. Blend in a mixer.
Carrot salad with mint and Thai chilli: Three large carrots peel and grate and cover in a kitchen paper towel, so that moisture from them is absorbed. Add 20 mint leaves in a bowl, dry roast a few cashews and sesame seeds. Mix with the carrots.
Salad dressing: Juice of three limes in a bottle, add salt, black pepper, one Thai chilli finely chopped, one inch of ginger, grated. Add everything together, sprinkle a little garlic powder and two tbsp of honey, mix it and add to the salad. Voila!! Enjoy!