Tasteful yummy recipes compiled by our loving mother teachers and mothers.
Delightfully Tasty Nutritious Paratha.
- 1 1/2 cups chopped spinach (palak)
- 1/2 tsp lemon juice
- 1 1/2 cup whole wheat flour (gehun ka atta) 1 tsp green chilli paste
- 1 tbsp ghee
- Salt to taste
- Whole wheat flour (gehun ka atta) for rolling
- Ghee for cooking
- Combine the spinach, lemon juice and 2 tbsp of water in a mixer and blend to a smooth purée.
- Combine all the remaining ingredients including the spinach purée and knead to a semi-soft dough using enough water.
- Divide the dough into 8 equal portions and roll out each portion into a circle, using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each paratha on both sides, using a little ghee, till brown spots appear on both the sides.
- Serve hot with fresh curds.
Vegetable Stuffed Idli
Idli with a surprise! Here is the recipe with some vegetables. It will make the kids happy in every bite.
- Onion – 1 finely chopped
- Carrot – 1 grated
- Beans – 10 chopped finely
- Capsicum – 1/2 chopped finely
- Green Chilli – 1 chopped finely
- Chilli powder – 1 tsp
- Coriander powder / Malli podi- 1 tblspn
- Turmeric powder / Manjal podi- 1 tsp
- Salt to taste
- Oil- 1 tblspn
- Mustard seeds / Kaduku – 1 tsp
- Channa dal / Kadala paruppu- 1 tsp
- Urad dal / Ulundu Paruppu – 1 tsp
- Curry leaves – 1 spring
- Start by making the filling. Heat oil in a kadai. Add all the tempering ingredients and sauté for a min.
- Add in onions and green chilli and mix well. Cook for 2 mins.
- Add in chilli, coriander, salt and turmeric powder and mix well. Add in all the vegetables and sauté for 5 mins.
- Pour a splash of water and mix well. Cover the pan and let it cook for 10 mins. Filling is done.
- Now take your idli plates and grease it. Spoon a tblspn of batter in the bottom and spoon a tblspn of this vegetable mixture on top. Now spoon a tblspn of batter again on top. Make sure that everything is totally covered.
- Put this in the idli stand and let it steam for 15 mins.
- Invert it on the plate and serve with chutney.
Creamy, fruity citrus smoothie made with orange, mango, banana, and not much else! Vitamin C has never tasted so good.
- 1 frozen ripe banana, previously peeled & sliced
- 1/4 cup orange juice
- 2 oranges, peeled and sliced1
- 1 cup frozen mango chunks ( optional)
- 1/2 cup frozen or fresh pineapple chunks
- Make sure you have a strong, powerful blender that will blend up the frozen banana and apple. I like this Ninjaor this Vitamix.
- Blend the frozen banana chunks and orange juice together until thick, creamy, and smooth – about 3 minutes. Scrape down the sides of the blender as needed. Add the oranges, mango, and pineapple. Blend until combined.
Chilas with Colourful twist
For The Batter
- 2 tbsp yellow moong dal (split yellow gram)
- 2 tbsp urad dal (split black lentils)
- 1 tbsp moong dal (split green gram)
- 1 tbsp
- Wash and soak all the dals in enough water for 4-5 hours, drain and blend in a mixer till smooth. Add little water while blending.
- Add the salt and divide the batter into 3 equal portions.
- To make 6 red coloured chilas, add tomato ketchup and carrots to one portion, mix well and keep aside.
- To make 6 yellow coloured chilas, add bottle gourd and turmeric powder to the second portion, mix well and keep aside.
- For, green coloured chilas, add spinach puree to the remaining portion, mix well and keep aside.
- Heat a non-stick pan, pour a spoonful of each red, yellow and green coloured batter and spread to make small thin rounds of approximately 50 mm (2”) diameter.
- Cook using oil till they turn golden brown and crisp on both the sides.
- Repeat with the remaining batter to make more coloured chilas.
- Arrange the red, yellow and green chilas in a row on a plate to make signals and serve immediately.
Toasted Stuffed Chapattis recipe
Healthy and yummy roti full of Proteins and Vitamins
- 1 tsp oil
- 2 tbsp chopped spring onions(with greens)
- 2 tbsp boiled sprouted moong (whole green gram)
- 2 tbsp grated boiled potato
- 2 tbsp grated paneer (cottage cheese)
- 2 tbsp chopped coriander (dhania)
- 1 tsp chilli powder
- salt to taste
- 4 whole wheat chapatis
- 2 tbsp grated mozzarella cheese
- 1/4 tsp oil for greasing
- 2 tsp oil for cooking
- Heat the oil in a non-stick pan, add the onions and sauté for 2 minutes.
- Add the moong, potatoes, paneer, coriander, chilli powder, and salt. Mix well and cook for another 5 minutes.
- Divide the stuffing into 2 equal portions and keep aside.
- Place a chapati on a flat dry surface, spread one portion of the stuffing evenly on the chapati and sprinkle 1 tbsp of cheese over it.
- Cover with another chapati and press it lightly.
- Heat a non-stick pan and grease it lightly with oil. Cook the stuffed chapatis using 1 tsp of oil till brown spots appear on both the sides.
- Repeat with the remaining chapatis and stuffing to make 1 more stuffed chapati.
- Cut each stuffed chapati into half and serve hot.
This unique biryani is full of flavour, aroma, and taste! An easy way to boost nutrients in the children’s diet.
- Onion – 1
- Sprouts – 250 gms
- Basmati rice – 2 cups
- Curd – 1 tablespoon
- Lemon juice – 1 teaspoon
- Water – 4 cups
- To season:
- Cloves – 4
- Bay leaf – 2
- Cinnamon – 2
- Cardamom – 1
- Grind together:
- Garlic – 2 cloves
- Ginger – 1-inch piece
- Green chillies – 3 or 4
- Heat oil in a non-stick kadai.
- Add the ingredients mentioned under seasoning & fry till golden brown.
- Add the coarsely ground mixture & fry for a minute.
- Add finely chopped onions, chilli powder, turmeric powder & fry for a couple of minutes.
- Add sprouts, curd & lemon juice, sauté for a minute.
- Add the cooked contents along with rice & water to an electric rice cooker. (If cooking in a pressure cooker, cook until 2 whistles)
- Once cooked garnish with coriander leaves & serve hot with raita.