Yummy Mummy

Tasteful yummy recipes compiled by our loving mother teachers and mothers.

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Palak Paratha

Delightfully Tasty Nutritious Paratha.

Ingredients:

• 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

Method:

1. Combine the spinach, lemon juice and 2 tbsp of water in a mixer and blend to a smooth purée.
2. Combine all the remaining ingredients including the spinach purée and knead to a semi-soft dough using enough water.
3. Divide the dough into 8 equal portions and roll out each portion into a circle, using a little whole wheat flour for rolling.
4. 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.
5. Serve hot with fresh curds.

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Vegetable Stuffed Idli

Idli with a surprise! Here is the recipe with some vegetables. It will make the kids happy in every bite.

For Stuffing:

• 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

For Tempering:

• Oil- 1 tblspn
• Mustard seeds / Kaduku – 1 tsp
• Channa dal / Kadala paruppu- 1 tsp
• Urad dal / Ulundu Paruppu – 1 tsp
• Curry leaves – 1 spring

Method:

1. Start by making the filling. Heat oil in a kadai. Add all the tempering ingredients and sauté for a min.
2. Add in onions and green chilli and mix well. Cook for 2 mins.
3. Add in chilli, coriander, salt and turmeric powder and mix well. Add in all the vegetables and sauté for 5 mins.
4. Pour a splash of water and mix well. Cover the pan and let it cook for 10 mins. Filling is done.
5. 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.
6. Put this in the idli stand and let it steam for 15 mins.
7. Invert it on the plate and serve with chutney.

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Sunshine Smoothie

Creamy, fruity citrus smoothie made with orange, mango, banana, and not much else! Vitamin C has never tasted so good.

Ingredients:

• 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

Method:

1. Make sure you have a strong, powerful blender that will blend up the frozen banana and apple. I like this Ninjaor this Vitamix.
2. 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.

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Signal Chilas

Chilas with Colourful twist

Ingredients:

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

Method:                                                             

1. 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.
2. Add the salt and divide the batter into 3 equal portions.
3. To make 6 red coloured chilas, add tomato ketchup and carrots to one portion, mix well and keep aside.
4. To make 6 yellow coloured chilas, add bottle gourd and turmeric powder to the second portion, mix well and keep aside.
5. For, green coloured chilas, add spinach puree to the remaining portion, mix well and keep aside.
6. 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.
7. Cook using oil till they turn golden brown and crisp on both the sides.
8. Repeat with the remaining batter to make more coloured chilas.
9. Arrange the red, yellow and green chilas in a row on a plate to make signals and serve immediately.

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Toasted Stuffed Chapattis recipe

Healthy and yummy roti full of Proteins and Vitamins

Ingredients:

For Stuffing:

• 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

Other ingredients:

• 4 whole wheat chapatis
• 2 tbsp grated mozzarella cheese
• 1/4 tsp oil for greasing
• 2 tsp oil for cooking

Method:               

1. Heat the oil in a non-stick pan, add the onions and sauté for 2 minutes.
2. Add the moong, potatoes, paneer, coriander, chilli powder, and salt. Mix well and cook for another 5 minutes.
3. Divide the stuffing into 2 equal portions and keep aside.
4. 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.
5. Cover with another chapati and press it lightly.
6. 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.
7. Repeat with the remaining chapatis and stuffing to make 1 more stuffed chapati.
8. Cut each stuffed chapati into half and serve hot.

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Sprouts Biryani

This unique biryani is full of flavour, aroma, and taste! An easy way to boost nutrients in the children’s diet.

Ingredients:

• 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

Method:                               

1. Heat oil in a non-stick kadai.
2. Add the ingredients mentioned under seasoning & fry till golden brown.
3. Add the coarsely ground mixture & fry for a minute.
4. Add finely chopped onions, chilli powder, turmeric powder & fry for a couple of minutes.
5. Add sprouts, curd & lemon juice, sauté for a minute.
6. Add the cooked contents along with rice & water to an electric rice cooker. (If cooking in a pressure cooker, cook until 2 whistles)
7. Once cooked garnish with coriander leaves & serve hot with raita.

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