Desserts, Fasting Snacks

Watermelon Sheera

Watermelon Sheera
Ingredients
2 cup Sooji (Semolina) roasted
1 cup Watermelon puree
1 cup Milk (as required)
1 cup Sugar (as per taste)
Cardamom powder,
Nutmeg powder
½ Tbsp ghee
 
For serving
Watermelon sauce
Milk powder,
Watermelon puree
Brown sugar
 
Method
Soak the Sooji for half an hour in watermelon puree. Now in a broad pan, heat ghee and add soaked rava. Roast till it mixes well and you get a nice aroma. Now add milk, sugar and mix well for another 5 mins. Now add nutmeg powder and finely add cardamom powder. Stir well till it becomes thick. You can add dry fruits as per choice.
 
For Sauce
In a small pan, add juice, milk powder and brown sugar, stir till the mixture becomes thick.
Garnish and serve as you desire.
 
 
Breakfast, Kids Special Menus

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.

Desserts, Kids Special Menus

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…
Breakfast, Kids Special Menus

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.

Kids Special Menus, Main Course

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.