Category

Kids Recipe

Category

Cranberry Jam is sweet and sour bread spread. It has a rich and vibrant color that kids or even adults fall for it. Cranberries are in season now but are very sour and leaves a bitter taste when eaten raw. Tried this jam with fennel or saunf, to give it a very earthy aroma. Its easy to make with just 5 ingredients.

Cranberries is a popular superfood with 87% water content, 12% Carbs and moderate levels of Vitamin C and Dietary fiber. It has antioxidants which are good for immunity, reduces blood pressure. It reduces the risk of certain cancers and UTIs.

As its holiday time and families get ready for Thanksgiving and Christmas festivities, this Cranberry Fennel Jam can be a nice delish addition to the festive dinner table.

A video link to this recipe – https://youtu.be/gEZcQCkNpg4

INGREDIENTS:

  1. 2 Cups Cranberries
  2. 1 Cup Sugar
  3. 1 Cup Water
  4. 1 Teaspoon Fennel Seeds
  5. 1 Teaspoon Cornflour

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

  • Boil 1 Cup water and add in Fennel seeds to infuse its flavours
  • Add Sugar and let it dissolve
  • Add in the Cranberries , cover and let it cook for 5 minutes
  • Stir in between  and cook covered until the cranberries are mushy
  • Mash up the berries until a pulp like consistency is formed
  • Pour in cornflour mixed in 1/4 th cup water and  keep stirring
  • Cook until a thick consistency is achieved.
  • Pour  it in canning jars and close lid
  • Once cool refrigerate it.
  • Stays well in refrigerator for over a month.

Soups is kind of liquid food which i1s served either hot or cold. Its primarily water boiled with pureed fruits, vegetables or meat until the flavours are extracted or infused in water.

Tomato soup has tomatoes as its main ingredients. Its rich, luxurious and silky in taste. To give it another texture i added noodles this time. You can substitute noodles with rice noodles, rice or even pasta.  Its topped with dry mint to give it a nice minty flavour.

Check out other soup recipes:

Tomato and Carrot Soup

Peas and Mint Soup

Mixed Veg Lemon Soup

Chicken Clear Soup

TOMATO NOODLE SOUP

INGREDIENTS:

  1.  6 Red Tomatoes chopped
  2. 1 Onion Chopped
  3. 5 – 6 Cloves of Garlic Chopped
  4. 1 Cup Noodles
  5. 2 Teaspoon Butter/Ghee
  6. 1/2 Teaspoon Sugar
  7. Salt to taste
  8. Black Pepper to taste
  9. 3 Cups of Water
  10. 2 Tablespoon Fresh Cream
  11. A Pinch of Dry Mint

PREPARATION TIME: 15 minutes

HOW TO PREPARE:

  • Pre boil noodles to  70 %
  • Melt butter in a pan and add chopped garlic
  • Once garlic is turned brown add chopped Onions, cook until translucent
  • Add Chopped tomatoes and let it cook until water content reduces
  • Add Salt, pepper, and sugar and  keep cooking for 2 minutes
  • Take off flame and let it cool. Blend it in a puree and return it back to the pan
  • Add 3 cups water  and the pre boiled noodles to the puree and let it boil for next 5 minutes.
  • When done, serve hot topped with a spoon of Cream and a pinch of dry Mint

Chutneys are an essential part of any meal. They are made up of different fruits and vegetables or sometimes even the peel of the vegetable.  Its a pureed form or paste form of any fruit or veggie with spices and even a tempuring sometimes. Chutneys add a extra taste or dimention to a meal.

Today its Mango chutney, which is sweet in taste and is made up of half ripe or ripe mango. I have added paprika or red chilli too, for a spicy taste.  Looks so delectable and tempting. You can use Mango Chutney as a spread on bread or as a marinade for various meat cuts. Mango Chutney goes well with chicken wings, pork, and beef too.

I have not used vinegar as i am making in a small quantity to last a few days or probably a couple of weeks in refrigerator. Lets get started!

INGREDIENTS:

  1. 2 Ripe Mangoes
  2. 2 Tablespoon Oil
  3. 1/2 Cup Sugar /Jaggery
  4. 2 Dry Red Chillies
  5. 1 Teaspoon Panchphoran ( A mix of Cumin, Fenugreek, Fennel, Black Mustard and Nigella Seeds)
  6. 4-5 Peppercorns
  7. 1 Bay Leaves
  8. 1/2 Teaspoon Cumin / Jeera Powder
  9. 1/2 Teaspoon Paprika / Red Chilli Powder
  10. 1/2 Lemon juice
  11. Salt as per taste
  12. 1 Cup Water

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:

  • Wash, Peel, de-seed and puree the mango. Keep aside.
  • Heat up oil, and crackle bay leaves, dry red chilli , peppercorns and panchphoran.
  • Add Mango puree and cook until all water reduces.
  • Add sugar and keep cooking on low heat
  • Add water to get the consistency you want.
  • Add Salt to taste and red chilli powder.
  • Keep cooking until it gets thick and looks like a thick paste.
  • Take it off heat and let it cool. Once warm enough to touch squeeze lemon juice.
  • Mix the juice in and let it cool further
  • For more spiciness add more red chilli.
  • Once cooled, pour it in jar and refrigerate.

 

Laddoos  or a small sweet ball, originated in Indian Subcontinent. It is made out of  a combination of flour, nuts, ghee, and sweetner. It was originally used for medicinal purposes. Laddoos are delectable to the tongue and is liked by all ages.

Laddoos are of many varieties and each fulfill a nutrient in the body. basically these laddoos are immunity and strength builders.  One can make Ragi laddoos (whole wheat +ragi), Mueseli Laddoos (whole wheat + Mueseli) , Methi laddoos ( Whole wheat + Methi powder) etc.

Laddoos are also known as panjiri laddoos or Jaape ke laddoos. This variety has a number of ayurvedic or natural strenght giving ingredients like Cloves, Nutmeg, mace, Kamarkas Edible gum etc.  It is the most common variety as its given to new mothers or lactating mothers.

Today we are preparing Whole Wheat and Flaxseed Laddoos! Flaxseeds are rich in Omega 3 and dietary Fiber. Flaxseed improves Cholestrol and Lowers Blood Pressure.

INGREDIENTS:

  1.  2 1/2 Cup Atta or Whole Wheat
  2. 1/2 Cup Suji or Semolina
  3. 1/2 Cup Alsi or Flaxseed Powder
  4. 1 Cup Bura Cheeni or Powdered Sugar
  5. 1 teaspoon Elaichi or Cardamom Powder
  6. 1/2 Cup Almond Pulsed or Grounded
  7. 1 Cup Ghee or Clarified Butter

PREPARATION TIME: 1 Hour

HOW TO PREPARE:

  • Grind Almonds and Keep Aside
  • Grind the Sugar if using Granulated Sugar and keep aside
  • In a dry Wok, Dry roast Atta until it becomes aromatic and golden in colour
  • Add in Suji and Flax seed Powder,  Keep roasting till colour gets little darker
  • Add in Ghee and mix well until the atta gets wet and crumbly.
  • Add Elaichi powder, mix and keep cooking on low flame, stirring in between .
  • Once a nutty aroma comes, take it off flame and let it cool
  • Once its cool and you can touch it , add grounded almonds and powdered sugar, Mix well.
  • If mixture gets dry  and not forming laddoos then add little hot ghee.
  • If Mixture is too wet add more almond flour.
  • Make Laddoos and keep it in air tight containers.

 

This soft and spongy, little piece of art is a beauty on plate, with swirly swirls or waves of chocolate cake with the banana cake and added rich texture of  walnuts.  Well if you are craving for banana cake  and chocolate cake  both, then this delicious Banana Walnut Marble cake is the answer.

Bake this beauty to perfection with sugarfree granules or zero calorie sugar or artificial sweetener and enjoy a less calorie version of  the super moist Banana Walnut Marble cake.  Try making your own design or swirls, its pretty much fun thing to do with kids and family. When your cake turns out to be the centrepiece of the table, you are the one who is most proud.  Happy Baking!

INGREDIENTS:

  1. 1 2/3 Cups All Purpose Flour
  2. 1/3 Cup All Purpose Flour for dusting Walnuts
  3. 4 Teaspoon Cocoa Powder
  4. 1 Cup Sugar / Artifical Sweetner
  5. 1 Cup Vegetable Oil
  6. 2 Eggs
  7. 2 Ripe Bananas
  8. 1 Teaspoon Vanilla Essence
  9. 1/2 Cup Milk
  10. 1 Teaspoon Baking Powder
  11. Pinch of Salt
  12. 1/2 Cup Walnuts

PREPARATION TIME: 50 Minutes

HOW TO PREPARE:

  • Chop Walnuts and dust it with the flour and keep aside
  • Mash the bananas and keep aside
  • In a Bowl, blend sugar, eggs and oil till light and  fluffy.
  • Add in mashed bananas, vanilla essence and mix well
  • Add in flour, baking powder, salt and milk, mix well
  • Ensure there are no lumps, should be thick batter consistency
  • Divide the mixture into two parts
  • Add Cocoa powder to one part and mix well till the batter is dark and chocolaty
  • Fold in walnuts equally in both divided mixture parts
  • Pour little of the light coloured mixture in a greased pan
  • Next pour in little of the dark mixture on the light coloured mixture
  • Keep alternating until all batter is in the greased pan
  • Make swirls or diagonal lines to create a beautiful design with a knife
  • Bake for 40 minutes or until the cake leaves the pan sides at 190 degrees centigrade.

 

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 449.6 Calories from Fat 306
% Daily Value*
Total Fat 34.0g 52%
Saturated Fat 3.0g 15%
Trans Fat 29.1g
Cholesterol 47.8mg 16%
Sodium 114.3mg 5%
Total Carbohydrate 35.2g 12%
Dietary Fiber 2.9g 12%
Sugars 5.2g
Protein 6.9g 14%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sabudana cutlets or Sago vadas are traditional deep fried snack recipe from the western and eastern region of India. Sabudana cutlets are crunchy from outside and soft from inside. It is a quick and easy snack with teatime and is healthy and nutritious. To make it more healthy and calorie less, I have baked it instead of deep frying.  Best served with green Mint Chutney and Masala Tea.

Recipe of Mint Chutney –  https://www.desispiceworld.com/cuisines/coriander-mint-chutney/

Recipe of Masala Tea – https://youtu.be/E3cRUz2bWP4

INGREDIENTS:

  1. 1 Cup Sabudana / Tapioca Pearls
  2. 2 Potatoes
  3. 1 Green Chilly
  4. 1/2 Cup Fresh Coriander
  5. 1/2 Teaspoon Jeera / Cumin
  6. 1/2 Teaspoon Roasted Coriander seeds
  7. 1/4 Cup Roasted Peanuts (Optional)
  8. 1 Lemon Juice
  9. 1/4 Teaspoon Jeera/Cumin Grounded
  10. Salt to taste
  11. Black pepper to taste

PREPARATION TIME:  8 hours

HOW TO PREPARE:

  • Soak Sabudana pearls in water for about 4-5 hours.
  • Coarsely ground roasted Peanuts and keep aside
  • Boil potatoes, peel and mash them
  • Drain Sabudana Pearls and add them to mashed potatoes
  • Throw in chopped coriander and green chilly
  • Add Salt, Black Pepper, Jeera / Cumin Seeds, Coriander seeds and Cumin Grounded
  • Add grounded Peanuts and Lemon juice
  • Mix well till the mix is like a soft dough consistency
  • Make small cutlets, rolls or balls and set them on a greased tray
  • Apply a layer of oil on each roll and put it to bake for 40 minutes at 250 degree Celsius
  • Keep turning the sabudana cutlets and apply oil on other side as well
  • Let it bake until golden brown and crunchy from outside
  • Serve  healthy and hot Sabudana Cutlets with Mint Coriander Chutney at teatime or at parties
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 220.5 Calories from Fat 49.5
% Daily Value*
Total Fat 5.5g 8%
Saturated Fat 0.7g 4%
Trans Fat 3.8g
Cholesterol 0.1mg 0%
Sodium 56.9mg 2%
Total Carbohydrate 43.5g 15%
Dietary Fiber 3.6g 14%
Sugars 1.6g
Protein 4.1g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Zucchini is a vegetables which originates in America and belongs to the squash family.  It is used in many cuisines but not much famous in Indian cuisine. This low calorie vegetable is highly fibrous and full of nutrients.  Zucchini is high in Folate,  Potassium, and Provitamin A. It is a easy substitute for carbohydrates.

I have tried to use zucchini in parathas, seeing its nutritious values because kids just refuse to eat it raw or in any other form. Added garlic and green onion for a mouthwatering flavour and taking this paratha to just another level.

So lets see how Green Onion and Zucchini parathas are made:-

INGREDIENTS:

  1. 1pc Zucchini( Medium sized)
  2. 1 Onion
  3. 2-3 Spring Onion Stalks
  4. 6-7 Garlic cloves
  5. 2 Carrots
  6. 1 Green chilly
  7. 1 Cup Gram Flour
  8. 2 cup Whole Wheat Flour
  9. 1 Teaspoon Ajwain
  10. 1/2 Teaspoon Red chilly Powder
  11. 1 Teaspoon Cumin Powder
  12. 1/2 Teaspoon Coriander Powder
  13. Salt to taste
  14. 1 Tablespoon Oil

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

  • In a grinder, grind Garlic, Green Onion, Carrots, Green Chilly, Onion, and Zucchini
  • Add Gram Flour, Ajwain, Red Chilli powder, coriander powder, Cumin powder and salt
  • Pulse it until everything gets mixed
  • Add Whole Wheat Flour and blend it all together until everything combines
  • Take it out on a flat surface and dust flour and knead it until smooth
  • Apply oil and keep it in a air tight container in fridge
  • When required take it out and roll into equal sized balls
  • Flatten each ball into round parathas and cook both sides with ghee or clarified butter
  • Serve hot with Curd, Pickle or Tea.

 

Watch video on how to make this Green Onion and Zucchini Dough:-

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 260.2 Calories from Fat 34.2
% Daily Value*
Total Fat 3.8g 6%
Saturated Fat 0.3g 2%
Trans Fat 2.2g
Cholesterol 0.0mg 0%
Sodium 72.9mg 3%
Total Carbohydrate 48.9g 16%
Dietary Fiber 8.5g 34%
Sugars 3.2g
Protein 11.1g 22%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This is a ‘whatever is left at home’ kind of a savory cake recipe. I stumbled on it just combining various ingredients, but love it now. Also, hey, sweet potato and beans – two on two for super foods!

INGREDIENTS:

400 gms sweet potatoes shredded or ribboned

1 (450 gms) can black beans

1 cup grated parmesan cheese

1/2 cup flour

1 egg

2 teaspoons oregano

1 tablespoon cumin

Salt, pepper, paprika to taste

HOW TO PREPARE:

Preheat the oven to 450 degrees F. Roast the sweet potato until tender, about 10-15 mins.

Meanwhile, combine all ingredients beans, parmesan cheese, flour, egg. Add the spices.

Let the sweet potato cool down for a few minutes.

Now mix it into the mixture above, mash everything together.

Make small patties and pan fry until golden on both sides. Serve with salsa and guacamole OR a yogurt dip!

Pizza and red wine is my fave kind of a Friday night. Here is my go-to fall/ winter pizza! Butternut Squash has a nutty, sweet taste and is rich in Vitamin A and Vitamin C. It goes well with caramelized Onions! Both on Pizza is a classic quick recipe, best for weekend comfort food!

 

INGREDIENTS:

1 wheat pizza dough (store bought)

1 tub carmelized onion dip (any other white/ mayo based dip works also)

400 gms butternut squash cubed or ribboned

1 large onion

Baby spinach leaves (to taste)

1/2 packet mozarella cheese

1 packet goat cheese

Arugula leaves (optional)

HOW TO PREPARE:

Set the oven to preheat to 450 degrees F. Sprinkle salt and pepper on the butternut squash and roast until tender, about 20 minutes.

Chop the onion into thin slices, saute in a spoonful of olive oil on low heat until it turns golden brown, about 20 minutes.

Wash the spinach leaves and set aside, slice the mozarella cheese into thin slices and set aside.

Roll out the dough on a pizza pan until it is 12″ wide. Spread the onion dip, be generous on the edges.

Take the butternut squash out of the oven, let it cool for a couple minutes.

Add spinach and the carmelized onions on the pizza, add mozarella slices, then add the butternut squash. Lastly sprinkly goat cheese. Season with salt and pepper.

Let the pizza bake until the edges and the cheese is light golden brown. Let it rest for a couple minutes. Top with arugula, slice and serve!

Well this cake was made on my friend’s special demand. Its healthy, soft and moist. This Fennel and Cardamom cake is eggless, eggs is been substituted with Curd. Made with Whole wheat as the name suggests to avoid refined flour. Its super easy to make and bake it! See the greenish colour it gets from the Fennel seeds. All time favourite of my family and friends.

INGREDIENTS:

  1. 2 Cups Whole Wheat Flour
  2. 1 Cup Curd
  3. 1 Cup Fresh Cream
  4. 1.25 Cup Granulated Sugar
  5. 1 Teaspoon Baking Powder
  6. 1/2 Teaspoon Baking Soda
  7. 3 Tablespoon Warm Milk
  8. 1 Tablespoon Fennel Seeds
  9. 1 Teaspoon Cardamom Powder
  10. 4-5 Drops of Cardamom Essence

PREPARATION TIME: 1 Hour

HOW TO PREPARE:

  • Prepare the greased tray and keep it aside
  • Pre heat the oven at 180 degrees
  • In a Bowl take cream and sugar and beat it well till frothy
  • Add in the Curd and Cardamom essence, and beat till sugar dissolves
  • Add in the flour or Atta 1 Cup first and fold the mixture till all gets mixed
  • Add rest of the Atta, Baking Powder and Baking Soda
  • Fold the mixture till it becomes a smooth batter
  • If the mix feels too thick add in the warm milk and whisk till its smooth
  • Sprinkle Fennel seeds and Cardamom Powder, mix well
  • The batter should not have any lumps
  • Pour it in the greased tray and put it in oven for baking
  • Bake at 180 degrees for 40 minutes or till the cake leaves the side
  • Check if the middle is cooked with a knife, if not then keep further for 5 minutes
  • Once done take it out of mould and cool it on a wire rack!
  • Serve fresh with tea or coffee or enjoy as a snack!
  •