13 Tiffin Recipes That Stay Fresh Until Lunchtime

5. Vegetable Upma

Upma made with semolina (rava) is another tasty option that travels well when prepared with the tiffin in mind. Cook the semolina slightly firmer than you normally would and keep vegetable pieces small so they don’t release excess water. Temper mustard seeds, urad dal, curry leaves, and green chilies in oil, add finely chopped carrots, peas, and beans, then combine with the semolina. Finish with a little ghee to keep the grains separated and flavorful. Let it cool before packing; warm up any steamy food will create condensation that makes upma gummy. A trick from many home cooks is to keep a paper napkin between the lid and food to soak any early condensation. If you like tang, carry lemon in a separate small cup. For longer trips or very warm days, an insulated container and a cold pack in the carrier are smart precautions.