Category Archives: Kids Special Menus

Mixed Pulses Vadapav

Mixed Pulses Vadapav

Ingredients
2 cup mixed pulses (sprouted)
1 mashed Potato,
1/2 cup Besan
1/2 tsp Turmeric powder,
1 tsp Red Chilli powder,
1 tsp Dhania Jeera powder
Chopped Coriander leaves,
1 to 2 Green chillies
1 inch Ginger
Salt to taste
5 to 6 pav (bread)
Butter

Method
Grind the sprouted pulses with ginger, green chilly into a fine paste. Now in a large bowl, pour this mixture. Add turmeric, red chilli powder (optional), Dhania Jeera powder, mashed Potato, Besan , Chopped Coriander leaves, Salt and mix well. The batter should be thick enough like the one we make for Thalipith.

Prepare flat vadas out of the batter. Apply some butter on a pan and place the vadas over it. Roast till golden brown. Now, slice a pav into half and spread some butter and green chutney inside, place the roasted pulses vada in pav and serve immediately.

Minty Veg Stir Fry Idli

Minty Idli
Ingredients
Idli Batter

For Stir Fry
1 Chopped Green Capsicum
1 Chopped Yellow Capsicum
1 Chopped Red Capsicum

For Seasoning
1 Tsp Mustard Seeds
1 Tsp Jeera
7/8 Curry Leaves
½ Tsp Turmeric Powder
½ Tsp Red Chilli Powder
1 Tsp Dry Mint Herb
A Pinch of Asafoetida
Salt to taste
Sugar to taste
Lemon Juice (As per taste)

Method
Prepare Idli in the Idli vessel and keep aside. Once cool, cut the Idli into pieces.  Prepare the seasoning and add the capsicums (cut in cube shape). Toss the idli in the mixture and serve hot.

Note
You can use a muffin mould to avoid oil on Idli before steaming.

Mix Fruit Dessert

 Mix Fruit Dessert
Ingredients
1 cup mix fruits (Banana, Pomegranate, Apple, Chickoo
1 cup Custard Powder
Mix well and chill all fruits for  2 hours
For serving
Take a small glass with wider base, add in a Sponge Cake and pour some Coffee Concoction.
Pour the Fruit Custard mix and again add some crushed pieces of Sponge Cake.
A lovely cool dessert, ready to be served…

Red Cabbage Dosa

Red Cabbage Dosa

Ingredients
1 cup soaked rice
1 cup soaked poha
1 tbsp methi seeds’
Salt to taste
1 green chilly
1 cup chopped red cabbage

Method
Soak the rice and poha separately for an hour or two. Add some methi seeds while soaking. Grind all the ingredients
except cabbage. Pour and spread dosa batter like Uttappa. Sprinkle some finely chopped red cabbage. Pour some ghee all over dosa and flip. Serve hot with ginger tea.

Note
You can substitute the topping with beetroots, blanched and chopped spinach. Also you can add some boiled broccoli.

Palak Dudhi Paratha with Stuffed & Baked Baingan

Baked Baingan & Palak Dudhi Paratha

Ingredients
7 to 8 Baingan (Brinjal/Eggplant) washed and slit for the stuffing
3 Tbsp Besan
1 Tbsp Rice Flour
1/2 Tsp Turmeric Powder
1 Tbsp Red Chilli Powder (as per taste)
1 Tbsp Dania Jeera Powder,
1 Tbsp Oil
A Pinch of Fennel Seed Powder
1/4 Tsp Hing
Salt to taste
Little jaggery (as per taste – optional)

For Palak and Dudhi Paratha
2 Cup Wheat Flour
1 Cup Blanched Palak puree (grind with ginger and green chilly )
1/2 Cup Grated Dudhi
Salt to taste

Method for Baked Baingan
In a bowl, mix all the ingredients for stuffing and stuff the Brinjal. In a baking tray, arrange the stuffed brinjal and spray some oil over it. Now, for seasoning add little Oil, Mustard seeds, Jeera, Hing, Curry leaves and remaining stuff masala. Stir for 1 minute. Sprinkle some water again and stir. Pour this mixture on the baked brinjal.

For Palak Doodhi Paratha
In a large bowl take wheat flour, grated dudhi (bottle gourd) salt, spinach puree, knead to a semi soft dough. No need to add water except if required, add little. Dudhi contains water. Now, divide the prepared dough equally to make small balls, flatten the balls slightly and roll out parathas. Roast the both side till cooked and has a golden brown look.

Serve hot.