Easy And Yummy Recipes For Kids That Are Surprisingly Nutritious

Corn & Cheese Stuffed Mushrooms

Ingredients

• 6 button mushrooms

• ½ cup sweet corn (boiled)

• ½ cup grated cheese (cheddar or mozzarella)

• 1 tsp minced garlic (or ½ tsp if preferred milder)

• ½ tsp crushed black pepper

• ½ tsp salt (adjust to taste)

• 1 tbsp cooking oil

Instructions

1. In a bowl, combine the corn, cheese, garlic, crushed black pepper, and salt. Mix well and set aside.
2. Clean the mushrooms thoroughly. Remove the stems and gills to create space for the stuffing.
3. Heat oil in a non-stick skillet over medium heat. Add the mushrooms (hollow side down) and shallow-fry for 2–3 minutes until slightly tender.
4. Remove from the pan and carefully fill each mushroom with the corn-cheese mixture.
5. Place the stuffed mushrooms back in the skillet, cover, and cook on low heat for a few minutes until the cheese melts.
6. Serve hot and enjoy as a delicious appetizer or snack!

Poha Vada

Ingredients

• 1 cup poha (flattened rice)

• 2 tbsp rice flour

• 1 onion, finely chopped

• 2 green chilies, finely chopped

• ½ tbsp grated ginger

• 1 tbsp chopped curry leaves

• 1 tbsp chopped coriander leaves

• Salt to taste

• Oil for frying

Instructions

1. Rinse the poha under running water and soak for a few minutes until soft.
2. Drain any excess water and mash the poha well in a mixing bowl.
3. Add chopped onion, green chilies, ginger, curry leaves, coriander leaves, and salt.
4. Mix in the rice flour to form a thick dough-like mixture.
5. Shape into small flat vadas (patties).
6. Heat oil in a pan over medium heat and deep-fry or shallow-fry the vadas until golden brown and crispy.
7. Serve hot with chutney or ketchup of your choice.

Millet Uttapam Sandwich

Ingredients

• ¼ cup ragi flour

• ¼ cup millet flour

• 1 cup wheat flour (divided into ¾ and ¼ cup portions)

• 1 cup yogurt (divided into ¾ and ¼ cup portions)

• 1 onion, finely chopped

• 1 tomato, finely chopped

• 2 green chilies, finely chopped

• 1 cup spinach (blanched)

• 2 cheese slices

• 1 tbsp chipotle spread

• 1 tbsp chopped coriander leaves

• Salt to taste

• Water as needed

• Oil for cooking

Instructions

1. In one bowl, mix millet flour, ¾ cup wheat flour, ¾ cup yogurt, and salt. Set aside.

2. In another bowl, mix ragi flour with the remaining ¼ cup wheat flour, ¼ cup yogurt, and salt. Set aside.

3. Adjust the consistency of both batters by adding water if needed. The batter should be pourable but thick.

4. Heat a non-stick skillet or tawa over medium heat. Drizzle with a few drops of oil.

5. Pour a ladle of millet flour batter and spread it into a small circle like an uttapam. Top with onion, tomato, green chilies, and coriander leaves. Cook until golden and crisp. Set aside.

6. Repeat the same process to make one ragi uttapam and one more millet uttapam, topping them the same way.

7. To assemble the sandwich:

• Place one millet uttapam at the bottom and spread with chipotle spread.
• Place cheese slices on top.
• Add the ragi uttapam as the middle layer, then top with spinach and chipotle mayo (or more spread).
• Finish with the final millet uttapam on top.

8. Place the assembled sandwich in a preheated oven at 350°F (180°C) for 7–10 minutes, or until the cheese melts.

9. Slice and serve hot with sauce or chutney of your choice!

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