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.

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.

VEGGIE WRAP

 INGREDIENTS 

1 cup onion

1/4 cup chopped carrot 

1/4 cup chopped capsicum

1/4 cup corn

2 tbsp pizza sauce

2 tbsp tomato sauce

2 tbsp schezwan chutney

3-4 large boiled and mashed potato

some freshly chopped coriander leaves

salt to taste

10-15 chapatis

 For Spreading: 

1/2 cup mayonnaise

1/2 cup pizza sauce

3-4 sliced tomatoes 

3-4 sliced capsicum

3-4 sliced tomatoes

6-8 cheese slices (optional)

METHOD

For Filling:

Saute onion till translucent. Add all the veggies and mashed potatoes 

Add pizza sauce, tomato sauce and schezwan chutney.

Mix well.

For Assembling:

Take a chapati, cut it from the center, spread mayo at one side, pizza sauce 

Place aloo filing and one cheese slice.

Wrap it as shown in the video above

Enjoy!

POTATO SANDWICH

 INGREDIENTS

5-6 boiled potatoes

1/4 cup finely chopped capsicum

1/4 cup finely chopped bell pepper

1/4 cup boiled sweet corn

1 tsp chaat masala

1/2 tsp black pepper

1 tsp mixed herbs

1/2 cup finely chopped fresh coriander leaves

salt to taste

METHOD

Mash boiled potatoes. Add above ingredients.

Mix well

Spread it on bread. Toast till crispy either on pan or toaster.

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.

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.

SOYA MANCHURIAN

 








 




















INGREDIENTS
For Boiling Nutrela:
2 cups soya balls (Nutrela chunks)
water for boiling nutrela
1 tsp salt
1 tsp sugar

For tempering: 
1 diced onion
1-2 diced capsicum
1 tsp finely chopped ginger
1 tbsp finely chopped garlic

1 tbsp soya sauce
1 tsp vinegar
1 tbsp schezwan chutney (optional)
2-3 tbsp tomato sauce
1/2 tsp sugar
2 cups water
2 tbsp cornflour
2-3 tbsp besan (gram flour)
salt to taste
few chopped spring onion leaves

Method:
Boil nutrela with salt and sugar with enough water. Once it doubles in size, strain the excess water.

Spread besan all over the balls.

In pan, add some oil and roast besan coated balls till brown and crisp.

In kadai or wok, add oil, roast onion till sweaty, add ginger-garlic, diced capsicum.


Add soya sauce, tomato sauce, vinegar and schezwan, sugar, salt.

Make slurry of cornflour with some water. Add it. Bring it boil.

Add roasted balls. Sprinkle with chopped spring onion leaves.

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!!