Brain-Boosting Recipes For Exam Success And Nutritious Bites To Keep Your Child Sharp

Ragi Almond Brownies

Makes 16

Want to include a healthy flour in your picky eater's diet but afraid they may not like the taste? Try baking these brownies in which the flavor of ragi is masked by chocolate!

Ingredients

• 100g unsalted butter
• 1 cup castor sugar
• 1cup cocoa powder
• 1cup ragi flour
• 1tsp baking powder
• 1tsp salt
• 3 eggs
• 1 tsp vanilla extract
• 1 cup chocolate chips
• 1cup chopped roasted almonds

Method

1. Preheat the oven to 180 degrees.
2. Grease an 8 or 9-inch square baking pan with oil. Line the pan with baking (parchment) paper and grease again.
3. In a large bowl, melt the butter and add the sugar. Stir on low heat until the mixture is well blended. Set aside to cool.
4. Sift together the cocoa, ragi flour, baking powder, and salt. Set aside the dry mix.
5. When the butter-sugar mixture has cooled, beat in the eggs one at a time and mix the batter after every addition. Add in the vanilla. Mix well.
6. Add the dry mix to the batter and stir until just combined. Stir in the chocolate chips and roasted almonds.
7. Pour the brownie batter into the greased pan and smoothen the top with a spoon. Bake for about 35 minutes or until a toothpick inserted in the center comes out with a few crumbs, but not wet batter. Do not overbake.
8. Cool the brownies in the pan before cutting into 16 pieces.

Masala Corn Muffins

Makes 6

Packed with corn, cheese and veggies, this delicious eggless muffin is a winner!

Ingredients

• 1 tbsp ground flaxseeds
• 2 tbsp warm water
• 1 tbsp oil
• 1 small onion, chopped
• 1 green chilli, chopped
• 1 green capsicum, chopped
• 1 small tomato, chopped
• 1cup melted butter, plus more for greasing
• 1 tsp sugar
• 2/3 cup thin/slightly liquid curd
• 1 tsp baking soda
• 1 tsp salt
• 1 cup cornflour (makki ka atta)
• 1 cup whole wheat flour (atta)
• 1cup of cooked corn kernels
• 1 cup coarsely grated cheese

Method

1. Preheat the oven to 180 degrees.
2. Liberally butter a 6-cup nonstick muffin tray, or use silicone muffin cups.
3. Mix the ground flaxseeds and warm water in a small bowl. Set aside.
4. Heat the oil in a frying pan. Add the onion and chilli and cook until the onion begins to brown. Add the capsicum and tomato and cook for 2 minutes. Set this onion masala aside to cool.
5. Pour the melted butter into a mixing bowl and whisk in the sugar. Add the flaxseed paste and curd. Whisk well. Now stir in the baking soda and salt, whisking until well mixed.
6. Gently mix the cornflour and whole wheat flour into the wet ingredients, combining until just mixed. Slowly stir in the onion masala, corn kernels, and half the cheese.
7. Transfer the batter to the prepared muffin cups. Bake for 30 minutes or until the tops are nicely browned and a toothpick inserted into the muffins comes out clean. Top the hot muffins with the remaining cheese.
8. Cool the muffins for 2 minutes in the pan before serving.

Baked Matar Kachoris

Makes 10

Keep your child happy and healthy with this khasta (flaky) kachoris. The filling is chock-full of nutritious peas, and the crust has the goodness of whole wheat and ghee.

Ingredients

For the filling:

• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp asafetida
• 2 tsp grated ginger
• 2 green chilies, chopped
• 2 cups green peas (fresh or frozen)
• Salt to taste
• 1 tsp red chili powder
• A pinch of turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp raw mango powder (amchur)
• 1 cup chopped mint leaves

For the crust:

• 1 cup whole wheat flour (atta)
• 1 tsp salt
• 1 cup melted ghee or vegetable oil
• 4 to 6 tbsp cold milk or water

For the kachoris:

• 1 to 2 tbsp ghee/oil for brushing

Method

To make the filling:

1. Heat ghee in a kadhai and add the cumin seeds and asafoetida. Once the seeds turn brown, add the ginger and green chilies and fry them.
2. Add in the peas, salt, chili, turmeric, coriander and cumin powders. Roast the peas in the masala for a minute, then add a splash of water.
3. Cover and cook until the peas are tender and the filling is dry.
4. Switch off the heat and add the raw mango powder and mint leaves. Use a potato masher to coarsely crush the peas. Set the filling aside to cool.
5. Divide the filling into 10 balls (each about 1 inch) and set aside.

To make the dough:

1. In a wide bowl, take the flour and salt and make a well in the center. Add the ghee and mix it with the flour.
2. Now add the milk or water, a little at a time, and mix. Then, knead it into a soft dough. Cover the dough with a damp kitchen towel and let it rest in the fridge for 15 to 30 minutes.

To make the kachoris:

1. Preheat the oven to 180 degrees.
2. Brush a baking tray with a little ghee and set aside.
3. Divide the dough into 10 lemon-sized balls.
4. Roll one piece of dough or press using your fingers until it looks like a thick puri. Stuff one filling ball into the dough and then bring the edges together and press to seal. Now, roll the kachori lightly to flatten it. Place the kachori on the prepared tray. Make the remaining kachoris the same way.
5. Brush the kachoris with a little ghee. Bake for about 25 minutes or until the crust turns brown. Brush the hot kachoris again with ghee, if desired.
6. Serve hot with green chutney or tamarind chutney, or both.

Ruchira Ramanujam writes a popular food blog - tadkapasta.com, with her partner Ranjini.