ATTA ROLLS

 INGREDIENTS

For complete video: https://www.instagram.com/easy_children_recipes/

2 cups whole wheat flour
2 1/2 cup water
1 large onion
2 medium size tomatoes
1 tsp mustard seeds
1 cup coriander leaves

Salt to taste 

METHOD

In a pan, heat oil, saute onion till translucent. Add tomatoes and cook on high flame till soft and mushy.

 

In a bowl, add atta, and water to make little runny batter. Add onion tomato masala.

Some coriander leaves.

salt to taste

Heat pan in oil, pour the batter and cook both the sides.

Let it cool down completely. 

Roll it and pack in kids school lunch box.

LAUKI PARANTHA

 INGREDIENTS 

Complete video on : https://www.instagram.com/easy_children_recipes/

2 cups heaped grated lauki
1-2 tbsp oil
1 tsp cumin seeds
1 tsp onion seeds
1 tsp fennel seeds
1/2 inch chopped ginger
1 large chopped onion
3 tbsp gram flour
1 tsp cumin powder
1 tsp amchur powder
1/2 tsp turmeric powder
Salt and chilli to taste

METHOD

Heat some oil. Add cumin seeds, onion seeds, fennel seeds. Saute chopped onion till translucent. Add besan and cook on low flame till fragrant.

Add grated lauki, and spices mentioned above.

Cook till it absorbs water.

Turn off the flame. Let it cool down.

Stuff in dough and make yummy paranthas.

DALIYA DOSA

 INGREDIENTS

1 cup urad dal

2 cups daliya

1 tsp fenugreek seeds

METHOD

Soak dal and daliya overnight.

Pulse it to fine paste.

Keep at warm place to ferment 

Add some water if required to get right consistency batter

Heat tawa spread the batter and let it cook on medium flame till crisp and golden in colour.

Enjoy hot healthy dosa

No Egg French Toast

 INGREDIENTS 

8-10 bread slices

For Batter 

1 cup washed, soaked and grinded moong dal

salt and pepper to taste For Filling: 2 tbsp oil 1 large chopped onion 1 medium sized chopped capsicum 1/2 chopped red bell pepper 6-7 chopped olives 1/4 cup blanched sweet corn 4-5 large boiled and mashed potatoes 1/4 tsp turmeric 2 tbsp tomato sauce 2 tbsp schezwan chutney salt to taste 1 tsp mixed herbs chilli flakes to taste

METHOD

Wash and soak moong dal for 4-5 hours

Grind to fine paste. Add salt and pepper to taste

Add water to get thin consistency as shown in video above

For Filling:

Heat oil in pan, add onion, saute till translucent. 

Add capsicum, red bell pepper, olives and sweet corn

Add mashed and boiled potatoes.

Add schezwan chutney, tomato sauce, mixed herb, red chilli flakes and salt.

Mix well and set aside

Trim the edges of the bread, place filling, roll the bread as shown in video

Dip in dal batter and cook in pan.

If batter becomes thick, keep adding little water to get right consistency.

Flip and cook from all the sides.

Pack in kids school lunch box, I bet they will love it.

CABBAGE PANCAKE

 INGREDIENTS

1 large cabbage

1 cup finely chopped onion 

1 inch finely chopped ginger

1/2 cup finely chopped fresh coriander leaves

1/2 cup besan (gram flour)

1/2 cup cornflour

1 tsp cumin powder

1 tsp kasuri meethi

salt and red chili to taste

METHOD

Mix all the ingredients mentioned

above. Squeeze the cabbage so that it releases it's water.

If required add some water to bind the ingredients

Make a small ball and spread it on greased tawa as shown in video above.

Put some oil, cook from both the sides.

Serve hot with chutney of your choice.

 

BUN DOSA

 INGREDIENTS 

1 cup rice

1 tsp meethi dana

1/2 cup poha 

1/2 cup fresh & chopped coconut

1 tsp salt

1 tsp baking soda

METHOD

Wash and soak rice overnight. Soak meethi dana too.

Grind together rice, poha, coconut. Add little water to make fine paste

Grease kadai with oil.

Pour ladle full of batter.

cook from both sides

Serve hot with chutney of your choice.

CHEESY MOONG BALLS

 INGREDIENTS

1 cup moong dal

1 medium sized finely chopped onion 

1 medium sized finely chopped tomato

1 small sized finely chopped capsicum 

2-3 tbsp boiled corn

1 tsp oregano or mixed herb

1/2 tsp chili flakes

1-2 tsp tomato sauce

1/2 tsp baking soda 

1/4 cup grated cheese (Mozzarella or processed cheese)

salt to taste

 

METHOD

Wash and soak dal overnight

 

Grind to make fine paste

 

Divide dal into two portions

 

Take half portion and set aside

 

For filling:

Mix together onion, tomato, capsicum, corn.

Add salt, oregano and chili flakes.

Add 1-2 tbsp of this mix in dal batter.

Add cheese in rest of the filling

Take appe pan.

Grease with oil, add 1 tsp batter, add filling on top with more cheese.

Cover it with some more batter

Let it cook on low flame

Flip after 5 minutes, cook the other side too

Serve hot.

MOONG DAL TRIANGLES

 INGREDIENTS 

1 cup Moong Dal 

1 small sized grated carrot

1 medium sized chopped tomato

1 cup finely chopped spinach 

1/4 cup grated bottle gourd

1 medium sized finely chopped onion

1/4 cup corn

1/2 tsp turmeric powder

salt to taste 

water for right consistency

METHOD

Wash and soak moong dal overnight. 

Next grind it to fine paste.

Divide the batter into half.

Take half the batter in one bowl, add all the vegetables mentioned.

Add salt and turmeric. 

Add water to get right consistency batter as shown in video.

Oil pan and spread the batter.

Cover and cook till the top part is cooked.

Flip and cook the other side too.

Cook for another 5 minutes.

Slice and serve hot!

MOONG DAL DOSA

 

 

 

 

 

 

 

 

 

 

INGREDIENTS 

1 cup rice

1 cup yellow moong dal

salt to taste

water for consistency

 

 

METHOD

Wash and soak rice and moong dal overnight.

 

Next day, discard the water.

 

Grind the rice and dal to make smooth paste.

 

Add salt to taste.

 

Add water to get right consistency batter as shown in video.

 

Heat tawa, splash water, and spread the batter in circular motion.

 

Drizzle some oil and cook till crisp.

 

Serve hot with your favorite chutney.

 

 

 

MOONG DAL IDLI

 INGREDIENTS: 

1 cup Yellow moong dal

1 medium sized grated carrot

1 tsp baking soda

some freshly chopped coriander leaves

handful of freshly chopped curry leaves

1 tsp mustard seeds

1-2 tsp roasted chana dal

1-2 tsp oil

For Tadka:

Heat some oil in pan, add mustard seeds, let it splutter add roasted chana dal and curry leaves.

METHOD

Soak moong dal overnight or for 4-5 hours. 

Drain the excess water and grind to make fine paste, don't add much water while grinding.

Transfer the batter in bowl.

Add grated carrot, coriander leaves.

Add tadka.

Add little water to get right consistency batter.

Add eno just before pouring the batter  in the moulds.

Steam idlis at high flame for 10 minutes.

De-mould idlis once it cool down a bit

Serve hot with chutney of your choice.

 

VEGETABLE PANCAKE

INGREDIENTS
2 cups besan
1 cup water





1/2 cup grated bottle gourd
1 small sized grated carrot
1/3 cup finely chopped spinach leaves
1 tsp turmeric powder (haldi powder)
salt to taste











METHOD
In a large bowl, add besan, salt and haldi.

Add little water and whisk it till no lumps are formed.

Once batter is smooth and free from lump, add more water to get thin batter.

Add all the vegetable and mix well.

Pour some oil on tawa or pan, spread the batter

Cook on medium flame.

Flip and cook from the other side too.

CHINESE POCKET

 





INGREDIENTS:
For Filling: 
1 medium sized finely chopped onion
1 medium sized finely chopped carrot
 1 medium sized finely chopped capsicum
1/3 cup boiled corn



3-4 boiled and mashed potato
2-3 tbsp pizza sauce
2-3 tbsp tomato sauce
1 tsp oregano or mixed herb
1/2 cup grated cheese
1-2 tbsp schezwan chutney
salt and pepper to taste



For Dough:
2 cups whole wheat flour
1 tsp salt
4 tbsp oil



METHOD: 
For Filling: 
In a pan, heat some oil, add onion till translucent. Don't turn it brown.

Add chopped carrot. Cover and cook it for 2-3 minutes.

Add chopped capsicum and boiled corn.

Add boiled and mashed potatoes.

Add salt and pepper according to your kids taste.

Add tomato sauce, pizza sauce and some schezwan chutney. Mix well adding oregano.

Add cheese, turn off the flame. Keep the filling aside.


For Dough:
Mix together 2 cups whole wheat flour, salt and oil.

Crumble the atta using fingertips to get breadcrumb like texture.

Make tight dough using little water at a time.

Cover and keep it aside for 15 minutes.

Divide the dough into 2 equal parts.

Roll the dough little thin. At the same time not too thin.

Using cookie cutter or small bowl cut in round shape as shown in video.

Place the filling and cover with other round dough sealing it with the help of water as shown in video.

Using fork press it from all the ends.

Deep in medium hot oil.

Serve in breakfast or pack in kids school lunch box.

LEFTOVER DAL STICKS

INGREDIENTS:
2 cups leftover moong dal
1 cup suji
1 tsp salt (adjust according to your taste)
1 tsp haldi (turmeric powder)
1 tsp coriander powder (dhaniya powder)
1 tsp cumin powder (jeera powder)
1/2 tsp amchur powder (dry mango powder)
1/2 tsp black pepper
1/2 tsp chaat masala
1 cup boiled and grated potatoes
1/2 cup grated paneer (optional) 
10-12 finely chopped curry leaves
1 tsp grated or finely chopped ginger
some freshly chopped coriander leaves
oil for roasting

METHOD: 
Mix together daal, suji and all the above ingredients expect for oil. Cook till forms like a dough.

Once it combine together like a dough, spread on a greased plate and set in fridge for 30 minutes or till it's nice and set firm.

Cut in desired shape and size.

Heat some oil in pan and roast till golden and crisp.

Serve hot.

SUJI VEGETABLE TOAST / RAWA TOAST / SUJI SNACKS

Suji toast is made with 100% suji or rawa with added vegetables.

It's crispy from top and soft melt in mouth from inside.

Made without deep frying it's a very healthy breakfast or school tiffin recipe for kids. 



INGREDIENTS 
1 cup suji / rawa
1 cup water
1 chopped onion
1 medium sized finely chopped carrot
1/2 cup grated bottle gourd (optional)
1 small finely chopped capsicum

2 large boiled potatoes
10-12 finely chopped curry leaves
some fresh coriander leaves
1 tsp mustard seeds (rai)
1 tsp fennel seeds (saunf)

Dry Spices:
1 tsp coriander powder (dhaniya powder)
1 tsp turmeric powder (haldi powder)
1 tsp kasuri meethi
1 tsp chaat masala
1/2 tsp cumin powder (jeera powder) (optional)

1/2 lemon juice
butter or oil for toasting 

METHOD
1. Heat oil in pan, add mustard seeds, let it splutter, add curry leaves and fennel seeds, add onion and roast till translucent, don't turn it brown.

2. Add finely chopped carrot. Saute and cook till it's tender.

3. Once carrot is tender, add finely chopped capsicum and grated bottle gourd.

4. Add roughly mashed potatoes and freshly chopped coriander leaves. Mix well.

5. Add all the dry spices mentioned above.

6. Add suji and water.  Mix well. Add lemon juice. Keep the flame low and keep stirring till you get thick dough like consistency. After few minutes it will start leaving the sides of pan. Turn off the flame.

7. Spread it evenly on greased plate or in square pan lined with baking paper.

8. Keep it in fridge for 30 minutes.

9. I always prepare it one night prior and keep it in fridge covered overnight, next morning it becomes very easy, Just toast and pack in kids school lunch box.

10. After 30 minutes or next morning, melt some butter with oil, cut it in squares and toast on hot tawa or pan.

11. Serve hot with sauce or chutney.


Pictorial:









1.  Heat oil in pan, add mustard seeds, let it splutter, add curry leaves and fennel seeds, add onion and roast till translucent, don't turn it brown. 










2. Add finely chopped carrot. Saute and cook till it's tender.










3. Once carrot becomes tender, add finely chopped capsicum. 

4. Add grated bottle gourd.

5.Mix well.










6. Add roughly mashed potatoes and freshly chopped coriander leaves. Mix well..












7. Add all the dry spices. 

8. Add suji.  Mix well.

9. Add water. 

10. Mix well. Add lemon juice. 

11. Keep the flame low and keep stirring till you get thick dough like consistency. After few minutes it will start leaving the sides of pan. Turn off the flame.

12. Transfer in greased plate. Keep in fridge for 30 minutes or overnight if you are planning to give kids in school lunch box.

13. Cut in squares or any desired shape.










13. Melt some butter and some oil.

14. Toast.










15. From both the sides.

WHOLE WHEAT STUFFED PINWHEEL / ALOO ROLLS

This recipe is a super healthy breakfast / tiffin option for kids and your family. This is a combination of parantha and samosa but in a very different and healthy way. 

I used wholewheat flour for making base and made filling with aloo. Filling can be made with paneer, Chinese style

The crunchiness and aloo taste in this recipe will remind you of samosas. 


INGREDIENTS 
1 finely chopped onion
1 tsp mustard seeds (Rai)
1 tsp fennel seeds (saunf)
1 tsp cumin seeds (jeera)

1 tsp coriander powder (dhaniya powder)
1 tsp cumin powder (jeera powder)
1/2 tsp turmeric powder (haldi powder) 
1 tsp chaat masala
1 tsp ginger paste or grated or finely chopped ginger 
salt and red chili to taste
few curry leaves
3-4 medium sized boiled potatoes
1/2 cup boiled peas
kneaded dough (atta) with added salt

METHOD
1. Knead soft dough using whole wheat flour and salt. Keep in fridge to set.

2. Boil potatoes, I boil them and refrigerate it one night prior as it not only saves time but potatoes become easy to handle and doesn't become mushy.

3. Boil peas and keep aside to cool .

4. Heat oil in pan, add mustard seeds, let it splutter, add cumin seeds and fennel seeds. Saute onion till brown.

5. Add ginger and all the dry spices except for salt and chaat masala.

6. Add mashed potatoes and boiled peas. Now add salt and chaat masala. Mix well. Cook for 2-3 minutes on low flame. Add freshly chopped coriander leaves.

7. Turn off the flame and let it cool down.

8. Take dough and roll it thin and flat. Keep filling and wrap it in cylindrical shape.

9. Cut the slices around 1/2 inch thick.

10. Take one portion in hand and press it flat between your palm gently.

11. Heat oil in pan, place all the rolls and let it cook on medium flame till it turns brown and crispy.

12. Serve hot or pack in kids school lunch box.

NOTES:
1. It's highly recommended to boil potatoes one night prior and refrigerate with open lid. 

2. You can prepare any filling of your choice.

Pictorial:

1. Heat oil, add mustard seeds, let it splutter, now add cumin and fennel seeds.

2. Add onion and saute till it's golden in color. Add all the dry spices except salt and chaat masala.

3. Add boiled and mashed potatoes, boiled peas.

4. Mix well add salt and chaat masala.

5. Take big sized dough. 

6. Roll it thin, keep the filling.

7. Roll it like this.

8. Cut it like this.

9. Take one part in your hand and press it between your palm.

10. After that you will get something like this.

11. Put oil in pan, Place all the rolls.

12. Cook till brown and crisp.

 13. Serve with ketchup.

14. Pack in kids school lunch box or serve in breakfast.

BREAD PAKORA / STUFFED BREAD PAKORA / ALOO BREAD PAKORA

Bread Pakora is a very famous breakfast or snack recipe mostly enjoyed during winters or rainy season.

I am sure we all have grown up eating this during our childhood, but I saw many people making it by just dipping the bread in the batter and deep fry but when you go to market they will make it more palatable, in market you will find paneer bread pakora, aloo bread pakora being more famous.

Today I am sharing recipe of aloo bread pakora with a special tip to make it more soft and fluffy. You can see in the picture above it's bubble-free, crack free and soft and silky. 



INGREDIENTS
FOR BATTER:
2 cups besan / gram flour
1/4 cup cornflour
1 tsp ajwain (carom seeds)
1 tsp jeera

1/2 tsp haldi powder
1/2  TSP baking soda
salt and red chili to taste
handful freshly chopped coriander leaves
warm water for making batter

For Filling: 
3-4 medium sized boiled potatoes
1 small finely chopped onion
1/2 inch finely chopped ginger
1 tsp coriander powder
1 tsp jeera powder
1/2 tsp black salt
1/2 tsp garam masala
1/2 tsp chaat masala
1 tsp kasuri methi
handful freshly chopped coriander leaves
cheese slice for cheesy version

10-12 bread slices
oil for deep frying

METHOD
For Batter:
1. Mix together all the ingredients except water.

2. Gradually add the warm water and make thick but flowing consistency batter.

3. Cover and keep aside for 10 minutes. Let's prepare filling during that time.

4. After 10 minutes you will see the batter have become thick, add little more water to get right consistency.

For Filling: 
1. Grate or mash boiled potatoes. Add all the ingredients mentioned under filling.

Assembling: 

1. Take bread slice, trim the edges, put generous amount of filling, close with other slice, if using cheese, add one or half cheese slice.

2. Cut the bread in triangular or rectangular shape.

3. Dip the slices in batter and deep fry in hot oil.


NOTES:
1. If you don't like the taste of onions in potatoes you can skip it, I feel it enhances the taste.

2.  It's better to use one day old refrigerated bread. Fresh bread will easily break while dipping in the batter and it becomes difficult to handle the fresh bread.


 
3. Adding cornflour and making thick batter is the key for smooth and silky pakoras. 

4. I will recommend to boil potatoes one night prior as it not only will save your time but potatoes will also become dry which will give good result. 

5. Make sure the batter is thick but of flowing consistency. If it will become thin, it will not get coated well and will result in hard pakoras.

1. Mix all the dry ingredients of batter.

2. Mix well.

3. Gradually add warm water.

4. Make a thick batter.

5. Cover and keep aside for 10 minutes.

6. If batter becomes too thick add some more water.

7. It should be thick but of flowing consistency.










8. Like this.











9. Mash boiled potatoes.










10. Add all the ingredients mentioned.

11. Mix well.

12. Trim the edges.

13. Keep generous amount of filling.

14. Keep cheese slice if you want.

15. Slice in desired shape.

16. This one with cheese.

17. Dip in batter.

18. Deep fry.

19. Look at this fluffy and soft pakora.

20. Closer look!!

21. Cheesy click!

22. Enjoy!!