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Win Timios and Amazon Gift Vouchers worth upto Rs. 5000! Share photos and recipes of lunch box ideas for children! Contest closes on 31st August 2019. TERMS & CONDITIONS: 1. Send original entries only. 2. It is deemed that participants are responsiblle/liable for the photos/ content that they post. 3. ParentCircle may use the photographs for publishing purposes in the future at its discretion. 4. The decision of judges is final. ... more


Gearbest Nov 5, 2019

This is the best idea

Kanisha Oct 8, 2019

@Team ParentCircle

Many Many Congratulations to Winners!

Santoshbangar Sep 1, 2019

Methi pulav
basmati rice-2cups
methi leaves-1 bunch
tej patta-1
green peas--boiled 1/2 cup
carrot-2 cut finely
onion-1 cut into length
green chili-1
oil -2tbsp

clean and wash methi and cut it finely.soak rice for 1/2 an hour
heat oil in pan .add tejpatta and zeera(cumminseeds). when crackled add onion .saute for 2 minutes.add methi and green chili ,peas and carrot fry for minute.now add rice and water. when boiled slow the fire and cover it cook till done.
it is one pot meal eat with pickle or curd

Uzma khan Aug 31, 2019

Ingredients to make Speghetti Maggi Masala Magic Dosa
For stuffing, 1 Onion chopped
1/2 tsp Cumin seeds
2 chopped Tomato sliced
1 Carrot sliced
1 nicely chopped green Chilli
1/2 bowl Cabbage slice
1 green Capsicum sliced
2 boiled and mashed Potato
1/4 tsp turmaric powder
1 tbsp red Chilli powder
1 tsp corrineder powder
1/2 tsp rosted Cumin powder
1 packet maggi Masala magic
1 tsp red Chilli sauce
1 tsp Tomato sauce
1/2 cup grated cheese
1 tbsp chopped spring Onion
Salt as per taste
Oil for cooking
For Dosa, 1 bowl boiled speghetti
2 Egg whisked
3/4 cup milk
2 tsp rice Flour
1/2 tsp Salt
1 tsp Chilli flakes
Butter for greasing
How to make Speghetti Maggi Masala Magic Dosa
First heat oil in a pan add cumin when cracked add chopped onion,when translucent add sliced tomato stir and add turmeric and corrinder powder and stir
Add sliced carrots,cabbage,capsicum and green chilli and mix
Add red chilli powder,salt, cumin and maggi masala magic powder and mix for a minute and add boiled and mashed potato and mix
Now add red chilli sauce and tomato sauce and mix and keep aside
For making, spaghetti dosa take whisked egg,rice flour,milk, salt and chilli flakes in a deep mixing and whisk this no lumps remain
For making noodles dosa, Now grease a tawa with butter

Spread the boiled noodles on hot tawa on low flame

Now pour the whisk egg and milk mixture over it with spoon and left to cook for 45 seconds on low flame

And arrange the mixture inside the wrap and spread the cheese

When set the wrap, fold it carefully and cook again for few seconds to crisp

Now transfer in plate, sprinkle chopped spring onion over it and served with sauce or ketchup for more taste. Tasty Spaghetti Dosa is ready to serve, serve hot for more taste

Uzma khan Aug 31, 2019

Recipe name : Apple Donuts

Ingredients :
1. 6 to 8 apple slice
2. 1 tsp lemon juice
3. 2 egg white
4. 1 and 1/2 tbsp powdered sugar
5. 1 tsp vanilla essence
6. 2 tbsp corn flour
7. 4 tbsp all purpose flour
8. 1/2 tsp baking soda
9. 3/4 cup bread crumbs
10. 1 Cup desi ghee for fry
11. 6 to 8 jelly strawberry piece
12. Chocolate sauce for drizzle over the top

Method :
1. First take apple slice make hole in centre with cookie cutter and keep in bowl
2. Add lemon juice and mix well all over slice
3. Other side take corn flour, maida and baking soda mix well and prepare dry coating and keep aside
4. Take egg whites add vanilla essence and powdered sugar whisk well and prepare wet coating and keep aside
5. Transfer bread crumbs in a dish and heat oil in a pan
6. Take one slice of apple first coat with dry maida and corn flour coating, secondly coat with egg white wet coating, third coat with bread crumbs and left in hot oil to fry
7. Fry till both side done and light brown in colour
8. Fry all apple slice like this and keep in kitchen towel
9. Now arrange all slice in baking dish, place one one Jelly in centre in each fry apple slice and baked this in preheated oven at 170* to 180* for 8 to 10 minutes or till jelly melt
10. When done left it out, drizzle some chocolate sauce over it
11. Now Yummy, healthy and tasty Apple Donuts are ready to serve

Uzma khan Aug 31, 2019

For Dhokla Roll with Shezwan stuffing
1. 1 cup chickpea flour
2. 1/4 cup semolina
3. 1/4 cup all propose flour
4. 3/4 whisk curd
5. 2 green chillies chopped
6. 1/2 inch ginger nicely chopped
7. 1/2 tsp turmeric powder
8. 1/4 tsp tartaric acid powder
9. Pinch of assafotida
10. 1 tbsp nicely chopped fresh corriender
11. 1/2 tsp salt or as per taste
12. 2 tbsp oil
13. 1/2 tsp baking soda
14. 3/4 cup water to prepare better of dhokla
For Shezwan stuffing,
15. 1 cup boiled and nicely mashed potato
16. 2 tbsp spring onion white part only nicely chopped
17. 1 and 1/2 tsp garlic nicely chopped
18. 3/4 tsp ginger nicely chopped
19. 1 tsp red chilli sauce
20. 1 tsp tomato ketchup
21. 1 tsp sugar
22. 1/4 tsp black pepper powder
23. Salt as per taste
24. 1 tbsp shezwan sauce
25. Oil for cooking, greasing, and tempting
For Garlic Mayo,
26. 1/2 cup mayonnaise
27. 2-3 garlic nicely chopped
28. 1/4 tsp black pepper powder
29. 2 tbsp milk
30. 1 tsp corn flour
For tempting,
31. 1 tsp cumin seeds
32. 1 tsp black mustard seeds
33. Pinch of assafotida
34. 3-4 green chilli whole (slit)
35. 3 tsp sugar
36. Few curry leaves
37. 2 to 3 tbsp water
38. 1 tbsp fresh chopped Corriender
39. 1 tbsp grated coconut

Method :
1. Take whisked curd in a deep mixing bowl, add besan, suji , maida, turmeric powder and mix well
2. Now add chopped green chiili, ginger, corriender, powder sugar, hing, salt, oil and tartaric acid powder and mix (no lumps remaining in this mixture) add water gradually to make dhokla better whisk well 4 to 5 minutes continue and keep aside for 10 minutes
3. Other side to make shezwan sauce, heat oil in a pan add garlic, ginger and onion one by one
4. Now add chilli sauce, ketchup, sugar, shezwan sauce one by one and continue stir on high flame, now add salt and pepper and stir finally ad boiled and mashed potato and mix well till all ingredients Incorporated well
5. For Garlic mayo, add garlic in milk and cook for a minute and left to cool
6. When milk cool down discard the garlic from milk add corn flour and cook till slightly thick mixture prepare, keep aside
7. For Dhokla roll, prepare a deep pot with stand and heat it for 5 minutes in high flame
8. Other side in dhokla better add baking soda and mix well for a minute and now transfer in greased mold
9. Now keep the mold in hot baking pot to bake for 20 to 25 minutes to bake on low flame,
10. When done switch of gas and left to cool
11. Transfer over cling flim, spread garlic mayo and prepare shezwan potatao over it
12. Rolled it and keep in fridge
13. For tempting, heat oil in a fry pan add cumin and mustard seeds, when sluptter add water and finally add sugar and left to melt sugar
14. Now take roll from fridge, pour the tempting over the roll
15. Now cut in slice, garnish with grated corriender and coconut and serve.

Uzma khan Aug 31, 2019

Ingredients to make Chicken Jalapenos Poha
1 cup boneless Chicken
1/4 cup chopped Spring Onion only white part
2 Garlic nicely chopped
1 green Chilli nicely chopped
1 tbsp chopped Capsicum
1 tbsp chopped Carrot
1/2 tsp mixed herb
1/4 tsp dry basil
1/2 tsp black Pepper powder
1 tsp red Chilli flakes
2 chopped Jalapenos pickle slice
1 tbsp Jalapenos pickle sauce
Salt as per taste
1 tbsp mozerella cheese
1 tsp parmezan cheese
1.5 tbsp Olive oil for cooking
How to make Chicken Jalapenos Poha
First boil the chicken till tender when done rest to chill, shredded it and keep aside
Now take oil in a deep pan add chopped garlic and onion when it's tender add chopped carrot , capsicum, green chilli and saute for 30 seconds
Now add boiled and shreded chicken, salt and stir
Add mixed herb,dry basil,chilli flakes, jalapenos pickle sauce and chopped jalapenos slice and stir
Finally add grated mozerella cheese and mix
Now transfer in serving plate, sprinkle some grated mozzarella, parmezan and chilli flakes over the top
Now Chicken Jalapeos Poha is ready to serve

Neeru gupta Aug 31, 2019

Ingredients -

cup moong chilka dal
cup arhar dal
cup rice
1 pcs carrot sliced
1 cup chopped bottle gourd
1 cup spinach chopped
1 cup chopped tomato
2 tbsp achari masala
1 tbsp salt
cup desi ghee
1 tsp mustard seeds
1 tsp cumin seeds
tsp asafoetida
2 dry red chilli
7 - 8 curry leaves
5 cup water

Method -

In a bowl add both dal and rice wash it 4 - 5 times and soak in water for half an hour.

In a cooker add ghee heat it.

Add asafoetida, cumin seeds and saute it.

Add chopped veggies except tomatoes.

Roast it for 4 - 5 minutes.

Add tomatoes, soaked Dal and rice saute for 3 - 4 minutes.

Add salt, achari masala mix it.

Add water and cover the cooker with lid cook on high flame for 5 minutes.

After 5 minutes Cook on medium flame for 15 minutes.

After total 20 minutes our masala khichdi ready.

In a tadka pan add 2 tbsp ghee heat it up.

Add mustard seeds, curry leaves and dry red chilli.

Pour the tadka on the prepared khichdi.

Our Achari masala khichdi is ready to serve.

Santoshbangar Aug 31, 2019

Idli tomato Pasta
Button idly
Tamato puree: 1 cup
Onion: 2 finely chopped
Capsicum: 1 (cut in vertical pieces)
Carrot-1 finely chopped
Green chillies: 2
Curry leaves: 9-10
Cooking oil: 2 tbsp
Salt to taste
Soya sauce:[optional]

Heat oil in a pan andadd curryleaves and onion. Fry till it becomes transparent.
Add capsicum, green chillies, carrotand fry for 5 minutes. Add tamato puree and salt and cook till it leaves water. Add soya sauce (optional) andidly.Cook for another5 minutes.

Serve hot with Coconut chutney,Tomoto sauce or Coriander/Mint chutney.
It is good to have it for breakfast or evening supper.

Button idly can be replaced with leftover idlies.

Neeru gupta Aug 31, 2019

Medu Vada

Ingredients -
1 cup urad dal ( split black lentils)
1 tbsp roughly chopped green chilli
1 tsp black pepper
8 - 10 curry leaves
1 tsp ginger paste
1 tsp salt
2 cup oil for deep frying

Method -
1.Clean, wash and soak the urad dal in enough water for at least 4 hours.
2. Drain, add the green chilli, black pepper, curry leaves, ginger paste, salt and blend till smooth.
3. Immerse both your hands in a bowl full of water and wet your hands well.
4. Take a portion of the batter and place it in a palm and lightly flatten it.
5. Using your index finger of the other hand make a hole in the center of the vada.
6. Transfer the vada on the fingers of the other hand and carefully slide it in hot oil.
7. Deep fry on a medium flame till it turns golden brown in colour from both the sides.
8. You can deep fry 2 - 3 vadas at a time.
9. Repeat with the remaining batter to make more medu vadas.
10. Drain on an absorbent paper.
11. Serve hot with sambar and coconut chutney.


Ingredients -
Arhar daal : 1 cup
Drum stick : 2 pcs
Carrot : 1 pcs
Onion : 1 pcs
Red chilli : 1 pcs
Kari patta : 8 - 10 pcs
Mustard seeds : 1 spoon
Dry imli : cup
Shambhar masala : 4 spoon
Salt : 2 spoon
Red chilli powder : 1 spoon

Method -
The Arhar daal is soaked into water upto one hour. Then take a pressure cooker this daal is put here and add three cup of water add one spoon of Haldi powder and salt too. Close this pressure cooker. The whistle is upto 5 times. Then switch off the gas flame. Then all vegetables will be chopped and take a wok pour two table spoon of oil insert all vegetables and mix well then add four spoons of shambhar masala. On the other hand the dry imli is soaked into water upto three hours then sieve properly. Then add into this vegetables kadai then mix well and finally add this cooked daal with red chilli powder and salt. After five to ten minutes this shambhar is ready. Serve with medu vada.

Chandu Pugalia Aug 31, 2019

Bread aaloo parantha

8 slices bread
2 boiled potato
1 onion
Coriander leaves
Salt as per taste
1/4 tsp haldi
1 tsp red chilli powder
1 tsp coriander powder
1 tsp madhur powder
Butter for shallow frying


Take bread slices and cut them in round
Grate boiled potato in a bowl
Add chopped onion and coriander leaves
Add all spices and mix finely
Take one bread slice and spread upon it leaves all sides
Now take water and brush all side
Cover with other bread and stick them each other,prepare all parantu as likevv
Add butter on tawa and cook these yummy bread aaloo parantha
Serve with sauce

Prabha Aug 31, 2019

Ingredients ........

Boiled Basmati Rice... 4 cups
Ghee ........ 6 SPOONS
Cashew Nuts and Raisins and Almond ............... 1 cup
Cardamom Pods ........... 2
Salt to taste ...... 4 spoons
Coriender chopped
At first, boil rice and drain the excess starch. Keep it aside.Heat ghee in a non-stick pan Add cardamom pods into the ghee and fry for a while.Then add soaked cashew nuts and raisins Almond into the pan and saute until all the raisins are puffed up and the cashew nuts become golden brown in colour.Meanwhile, add some salt and give a stir.When the dry fruits are fried well, add boiled basmati rice into the pan, give a good stir and mix all the ingredients well.Then add coriender and give a final stir. Cook for 3-4 minutes more on low heat and then switch off the flame.Ghee Rice is ready to serve.very tasty and good healthy.

POTATO FRY----------------

Ingredients ------------
potato small pieces .......... 4 cups
oil ---- 1/2 cup
salt to tase
turmeric powder............. 1/2 spoon
red chilli powder ----------- 1 spoon
recipe method ..........
heat on kadai pan add oil heat add potato pieces fry in deep remove in extra oil next add in salt , turmericpowder,chilli powder lightly mixingg in fry in 2 mins switch of the flame next to serving in lunch box.good taste

Neeru gupta Aug 31, 2019

Curd pockets
Ingredients -
1 cup chopped onion
1 cup chopped capsicum
1 cup chopped carrot
1 cup chopped cabbage
2 tbsp oil
4 tbsp curd
2 tbsp fresh cream
2 tbsp mayonise
1 tsp salt
1 tsp pepper
2 tbsp maida
6 bread slices
2 cup Oil for frying

Method -
Firstly Chopped all veggies.
In a pan add 2 tbsp oil and saute all veggies for 5 minutes.
In a bowl add sauted veggies, curd, fresh cream, mayonnaise.
Mix well.
Cut the edges of bread slices.
All bread slices are ready.
In a bowl add maida and 3 tbsp water and mix well for slurry.
Roll the bread slices with rolling pin.
Apply maida slurry on edges.
Now fill the stuffing.
Fold the bread slice and press from edges.
All curd pockets are ready for frying.
Frying it.
Frying until golden.
Remove on napkin paper.
Now our curd pockets are ready for lunch box.

Chandu Pugalia Aug 31, 2019

Indian parantha burger

1 cup rajma 1 boiled potato 1 big spoon grated carrot 1 large spoonful of onion leaves 1/2 cup green coriander ginger chopped 1 teaspoon turmeric 1/2 teaspoon turmeric 1 teaspoon amchoor 1 teaspoon garam masala 1 teaspoon cumin powder 2 teaspoon lemon juice 1 onion and tomato sliced ??chopped 1 large spoon mayonnaise 1 Big teaspoon sauce 2 cheese slices 1 cup flour 1 teaspoon oilflower 1 teaspoon green chutney 7-8 mint leaves for cherry tomatoes leaves to oilseal Sauce

Indian parantha burger Banane Ki Vidhi Hindi Me

First mix the flour, chutney, salt, oil, mint leaves and mix all the dough.

Will cover

Sweet potato, green gram, grind it a little in a mixer

Then add all the vegetables and spices together

And keep the tikki

Paranthale bell cut with the size of tikki cutter

Take all the sacraments

Brad Kram will take a plate

Ticocio wrapped in a brad wrinkle and froze the shello

Mix well with mayonnaise and sauce

Now take a paratha to prepare burgers

Mayonnaise, put a sauce on it and apply it to a tiny piece of onion

Now add sliced ??slices to make tomato slices.

And in the end will cover the other parathas

Cherry will serve with tomato and lettuce with sauce

My tip:

We had to make a happy so we did not fry deep, you can

Chandu Pugalia Aug 31, 2019

palak oats idli


1 cup palak
1 cup oats
2 green chilli
1 garlic clove
1 tsp jeera
1/2 cup curd
1 tsp or as per taste salt
1 tbsp ginger
1 tsp oil
1 tbsp mustard seeds
1 tbsp urad daal
2 tbsp cashews pieces
Coriander leaves


Grind oats in mixi and make flour
Wash palak and add it in mixi along with green chilli ,ginger,jeera and garlic cloves
Blend it and make paste
Add this paste in oats flour
Add curd and salt also
Mix finely check consistency if required add water
Beat oil and add mustard seeds
Add urad daal and cashews
Roast them in oil and add in battar
Grease idli moulds pour battar and cook in steamer for 20 min.
Cool a little then unmould and serve with coconut chutney
Can give these lovely healthy idlies to your kids in tiffin also

Prabha Aug 31, 2019

Soya mung pancake-
Preapation time -10 time
Cooking time -10minute
Serve 4
Ingredients -
1.soak the mung in water 3 -4 hours
2.Soak the soyabean in water about 5-6 hours.
3.Grind the soaked soyabean and mung along with all the other ingredients and salt.
4. Add water to the batter if desired batter should be of pouring consistency.
5.Heat 2-3 drops oil on a nonstick pan.
6. Pour the batter to make a pancake about
1/4 inch thick.
6.Cook this on both the sides till medium brown.
Serve with Carrot raita

Carrot Raita -
Method :
2 cups curd
1cup grated Carrot
1/2 teaspoon cumin powder
1/4 teaspoon Red chilli powder
1/2 sugar
Salt to taste
1/2 teaspoon cooking oil
1/4 teaspoon mustard seeds
Curry leaves

Chandu Pugalia Aug 31, 2019


Tiffin is a main part of every women's kitchen because she had to think everyday about that how she can made her kids to have healthy food along with taste and variety. Today I bring recipes of appan which is very common but I make them with spinach,sprouts,carrot,beet.scool timing is too much here at 7 o'clock child leave home and came back nearly 4.30 so we use to give two Tiffin's..
1.fruit or fruit salad
2. healthy parantha,salad and snack

For appe--
2 cup idli battar
1/2 cup spinach
1/2 cup moong sprouts
1 tbsp grated carrot
1 tbsp grated beetroot
Salt as per taste
For tadka---
1 tsp oil
2 tsp mustard seeds
10 curry leaves
1 chop green chilli
2 tbsp roasted chana

For methi parantha----
1 cup wheat flour
1 tsp ginger paste
1/2 cup chop fresh methi
Salt as per taste
1/2 tsp carrom seeds
1/2 tsp red chilli powder
1/4 tsp haldi
1/4 ts garam masala
Oil for frying

For salad---
6 slices of cucumber
2 red and yellow cherry tomato
1 cheese slice
For fruit salad---
1/2 chop mango
1/2 chop apple
6-7 cherries
2 tsp dill leaves
Salt,pepper,1 tsp honey
1/2 tsp lemon juice

Chutney and sauce for serving


In a mixer jar add spinach, moong sprouts,idli battar,ginger paste and chilli
And blend them
Take out this batter in a bowl and add spices ,grated carrot and beetroot
Now make tadka with given ingredients
And add in mixture
Pour batter in apne pan and roop with chana and curry leaves
Add some oil and cook from both sides

Make dough by adding all ingredients in a bowl and roll down
I cut them in small shape so they will easily attract kids
Heat tawa add little oil and cook from both sides

Cut cucumber and cheese in slices
Cut cherry tomato
Insert in toothpicks

Fruit salad---
Chop mango,apple or any other desired fruits you have in your freeze and add them in a bowl
Add salt,honey,lemon juice and mix all oF them
Add some cherries or pomegranate pearls
I was already getting late today and I had cherries so I add them
Add sauce or chutney with appe and parantha .

So our kid's healthy and yummy tiffin is ready.

Neeru gupta Aug 31, 2019

Ginger Bread Cone With Chana Masala
Ingredients For Ginger Bread Cone -

1 cup refined flour
tsp salt
1 tbsp Ginger Powder
cup warm water
1 tsp yeast
1 tsp sugar
2 tbsp oil
2 tsp white sesame seeds
2 tbsp kasoori methi
2 tbsp milk

For chana masala -

1 cup kabuli chana
1 onion sliced
1 tsp ajwain
1 black cardamom
1 pcs Cinnamon
2 cloves
8 - 10 whole black pepper
1 tea bag
1 tsp salt
tsp black pepper powder
tsp cumin powder
1 tsp chana masala
1 tsp coriander powder
tsp dry mango powder
tsp garam masala
1 cup tomato puree
2 tbsp oil

Method for Ginger Bread Cone -

In a bowl add warm water, sugar and yeast mix with spoon and keep aside for 10 minutes.

In a another bowl add refined flour, salt, ginger powder and mix well.

After 10 minutes yeast rised. Add it in flour and knead a dough. Now add warm water according to need and knead soft dough.

Now grease the dough with oil, cover with cling wrap. Keep at warm place for 2 hours.

Now our dough is rised in double size.

Again punch it and remove air.

Now make small balls and roll in pipe shape.

Grease the cone mould with oil and stick pipe shape dough on it.

Repeat the same process for all. Cover with muslin cloth and keep aside for 10 minutes.

Now pre-heat the otg at180c for 10 minutes.

Brush the all cone with milk and sprinkle sesame seeds and kasoori methi on it.

Bake the all cone in otg at 180c for 30 minutes.

For chana masala -

Soak the kabuli Chana in water for 3 - 4 hours.

After 4 hours drain the water.

In a cooker add soaked Chana, salt, onion sliced, ajwain.

In a muslin cloth add cloves, cardamom, cinnamon stick, whole black pepper, tea bag and tie up tightly. Make a potli.

Potli put in a cooker add 200 ml water and cover the cooker with lid cook on high flame for 5 minutes.

After 5 minutes Cook for 15 minutes on medium flame.

After 15 minutes our chana boiled properly.

Remove the potli from the cooker.

In a wok add ghee heat it.

Add chana masala, coriander powder and black pepper powder saute it.

Add tomato puree and saute until masala leaves the ghee.

Now add dry mango powder, garam masala, salt and mix well.

Add boiled chana mix well. cook for 4 - 5 minutes on medium flame.

Now our chana masala stuffing is ready.

Now fill the stuffing in baked cones with the help of spoon.

Our Ginger Bread Cone with Chana Masala are ready to lunch box.

Chandu Pugalia Aug 31, 2019

Cheesy vegetable sandwitch

4 slices of bread
2 slices of cheese
1 tbsp boiled mashed potato
2 tbsp onion
2 tbsp tomato
2 tbsp capsicum
Coriander leaves
Salt as per taste
1 tsp chaat masala
1 tsp pepper powder
Butter to cook
Mix all ingredients in bowl and add spices
Mix all of them
Apply thin layer of filling upon all bread slices
Put 1 cheese slice on one bread and cover with other
Heat tawa and add butter
Cover and Cook for 2 min.on low flame
Flip it and cook from other side also
Sandwitch is ready to serve

Uzma khan Aug 31, 2019

Recipe name : Pavbhaji Soya Pinwheels

Preparation time : 10 minutes
Cooking time : 15 minutes
Serve : 4 serve

Ingredients :
1. 1 and 1/2 cup Nutrela soya nuggets
2. 1 tsp crushed cumin seeds
3..1 medium size chopped onion
4. 1 tbsp ginger and garlic paste
5. 2 to 3 green chilli nicely chopped
6. 1 tsp red chilli powder
7. 1/2 cup tomato puree
8. 3/4 cup boiled mashed potato
9. Salt as per taste
10. 1 and 1/2 tbsp pavbhaji masala
11. 1 and 1/2 piece fresh bread slice
12. 1 and 1/2 tbsp milk powder
13. 2 tbsp butter
14. 2 tbsp oil for cooking
15. 1 tsp lemon juice
16. 2 tbsp fresh chopped corriender
17. For chapati, 1 bowl whole wheat flour
18. 1/4 tsp salt
19. 1 -1 tbsp desi ghee

Method :
1. Boil water in a pan, add soya nuggets and cook for 3 to 4 minutes, now cover the lid and left as it is to cool
2. Other side heat oil in a pan add crushed cumin seeds and onion, saute this till translucent
3. Now add ginger and garlic paste and stir
4. Add green chilli and stir, now add tomato puree, red chilli powder and cook till pleasant smell
5. Meanwhile take cooked soya nuggets, squeeze out all water from this and transfer in a grinder jar and add bread slice and coarsely grind this
6. Now add grind soya nuggets in pan and mix well with tomato puree on low flame
7. Now add salt and mashed potatoes and stir on low flame
8. Take 3 tbsp water in a bowl add pavbhaji masala and melted butter and mix
9. Now add gradually this mixture on cooking pan and stir till oil seems on pan wall
10. Add milk powder and some corriender and stir till it's dry on low flame
11. Finally add lemon juice, mix and switch of gas and add remaining corriender and mix
12. Now take whole-wheat flour add salt and desi ghee and knead semi solid dough
13. Stuffed the pavbhaji mixture and roll this
14. Cut in round optional size and grill in sandwich maker till it's crispy
15. When done take out, wrap it and pack for the kids lunch box

Prabha Aug 31, 2019

Dear team here is my entry for the recipe contest


Purple cabbage leaves (I have taken big leaves but you can cut in small round shape )
quinoa 1 cup cooked
Mixe sprouts 1/4 cup
Paneer, corn, capsicum yellow, red,green chopped broccoli , spinach
Tomato 1 cup,
one lime , flaxseeds
paprika powder
red pepper flakes
salt and pepper
almond and coriander
peanut ball or peanut sauce

STEP 1: cook quinoa in about 10-12 minutes.
STEP 2: Rinse and drain the sprouts and the corn. In a medium-sized bowl, Mix paneer, flaxseeds,almonds and other ingredients with the quinoa.Add lemon juice, paprika powder, cumin, and chopped coriander Season with salt, pepper, and red pepper flakes.
STEP 3: Equally fill the quinoa mixture into the purple cabbage leaves and top them with some peanut balls .

Preparation time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

vegetarian purple cabbage with quina and sprouts, spinach, paneer,flaxseeds and corn make such an easy and vegetarian meal. super healthy and rich with protein , calcium and iron

combination with quinoa and sprouts, these vegetarian quinoa bites are SUPER HEALTHY and very tasty, colorful,yummy and easy

Uzma khan Aug 31, 2019

Recipe name : Maize Roll with Apple Peanut cream

Preparation time : 15 minutes
Cooking time : 15 minutes
Serve : 2 serve

Yummy, tasty, healthy and easy to make recipe for kids lunch box and they absolutely enjoy it.

Ingredients :
For Roll,
1.1/2 cup milk
2.1/2 tsp white vinegar
3.1/2 cup white powder sugar
4.1 tbsp milk powder
5.1/4 cup all purpose flour
6. 1/4 cup maize flour
7. 1/4 tsp baking soda
8. 1/2 tsp baking powder
9. 1 tsp vanilla essence
10. 3 tbsp oil (some for greasing)
For filling,
11. 1 apple chopped
12. 1/4 tsp lemon juice
13. 1 tbsp chopped walnuts
14. 1 tbsp roasted walnuts
15. 2 tbsp peanut butter
16. 1 and 1/2 tbsp brown sugar
17. 1 tbsp butter
18. 1/4 tsp cinnamon powder

Method :
1. First take milk in a bowl add vinegar and mix well
2. Now seive the maize and all purpose flour, powder sugar, baking soda, baking powder and milk powder and mix
3. Now take milk bowl add flour mixture and mix well
4. Now add vanilla essence and oil and mix
5. Now heat and grease tawa with oil and pour the flour mixture
6. Round slowly to spread the better evenly on tawa
7. Now cover and cook it for 4 to 5 minutes
6. Now check with fork when it comes out clean, it's done, now switch of gas
Immediately transfer the base on butter paper and fold it and keep in fridge for 15 to 20 minutes to cool
7. Other side , melt the sugar till caramelized, now add butter and mix
8. Now add chopped apple and 1 tbsp walnuts, lemon juice and cinnamon powder and stir and switch of gas to cool
9. When done coarsely mashed it
10. Now add peanut butter and roasted walnuts in this and mix
11. Take out the roll, open it, fill the apple cream and roll it and cut in slice
12. Now healthy and tasty, Maize Roll with Apple Peanut Cream is ready for the lunch box.

Jasmine Bose Aug 31, 2019

Spinach Puri

1 cup whole wheat flour
1/4 cup besan
2 cup spinach leaves(boil and then dry it properly)
1 green chilli
1/2 inch ginger
1/2 tsp salt
1/2 tsp cumin seeds
1/8 tsp asafetida
1 Tbsp oil


1. Blend the spinach, ginger and green chilli with about 1/4 cup of water, use more if needed.
2. In a bowl mix besan with whole wheat flour. Then add spinach paste, cumin seeds, asafetida, salt, and oil,
mix it well.
3. Make a firm and pliable dough. Add water as needed. Grease your palm and knead the dough. Cover the
dough and let it sit for 10 minutes or more.
4. Divide the dough into 12 equal parts and roll them into smooth balls. Lightly oil the surface you want to
roll the puries. Roll them into the size you like.
5. Heat at least two-inch of oil in a frying pan over medium-high heat. To check if the oil is ready drop a
small piece of dough into the oil this should come up without changing the colour.
6. Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly.
Turn the puris over. Puries should be light golden color both sides.
7. Take the puris out and place them on paper towels to absorb the excess oil. Repeat the process for
remaining puries.
8. Pack it in the lunch box with sweet and sour tomato sauce and dry potato-coriander spicy vegetable side

Prabha Aug 31, 2019

Healthy Beetroot Tomato Dhokla Muffins

A very healthy , Yummylicious and innovative starter to kick off the day with full energy and happiness....kids love to have...

1 cup semolina
1/2 cup curd
2 beetroot
1 tomato
1/2 tsp salt
1/2 tsp ginger garlic paste
Some beet root water for preparation of batter to adjust consistency

2 tbsp Hung curd for icing

For tempering
1 tsp mustard seeds
1/2 tsp white TIL
2-3 green chilli
1/2 tsp oil
5-6 kadhi patta

Pressure cook beet root and tomato in cooler by adding little amount of water and allow 2 whistles to blow.
Now in the meanwhile mix curd, sooji well and allow it to stay for 15 minutes
After 15 minutes sooji will become spongy and fluffy by absorbing all curd ... fully moist.
Now make a pure of tomato and beet root in a mixer grinder.
In the batter of sooji curd already prepared we will add this pure and mix it well by adding salt and ginger garlic paste. Adjust the consistency by adding beet root water.
Now preheat the oven at 180 c for 5 minutes and then pour this batter into greased heart shaped silicone moulds and bake it for 20 minutes.
Then allow it to cool down for 5 minutes and demould it .
Then apply hung curd on top of every muffin ( hung curd prepared by hanging 1/2 bowl curd in muslin cloth for 2 hours)
Finally prepare the tempering by taking little oil in a pan. Add mustard seeds or rye to crackle, add white TIL and some curry leaves and green chilli and saut it for a while. Pour this tempering over icing.
Yummylicious healthy dhokla muffins r ready to be served with green chutney or tomato ketchup....

Prabha Aug 31, 2019

Multigrain Idli

1/2 cup yellow moong dal
1/2 cup chana dal
1/2 cup urad dal
1/2 cup green moong dal
Handful masoor dal
1/2 cup Rice
1 tsp salt
1 tsp ginger green chilli paste

For tempering
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp hing
1 tbsp curry leaves

Mix all dals and wash thoroughly.
Soak for 4-5 hours. After 4 hours grind to paste and cover it and let it ferment for at least for 4 hours.
After fermenting add salt and green chilli ginger paste.
In the meanwhile grease idli stand and allow it to stand on flame for 5 minutes.
Now add Eno packet in the batter and mix vigorously and pour the batter into idli stand with the help of a spoon.
Steam for 20 minutes. Sprinkle some red chilli powder at top.
After 20 minutes healthy multigrain idli r ready to be served or by tempering with mustard seeds crackled in oil, pinch of hing and some curry leaves.
Serve it with tomato ketchup....
Enjoy endlessly...

Bhuvana Selvaraj Aug 31, 2019

Recipe name: sprouts tikki bun
Preparation time : 15 mini
Cooking time : 15 mini
Ingredients :
Green gram sprouts - 1 cup
Chopped onion - 1 cup
Green chili - 1
Garam masala - 1 tsp
Salt - 1 tsp
Chopped coriander - 1/2 cup
Oil - 5tsp

Method :
1. Soak green gram fr 5hrs. Keep it in hot box 4hrs fr sprouting
2. Grind the sprouts coarsely.
3.add chopped onion, coriander, chilli, garam masala, salt. Mix well
4. Take lemon size ball flatten .
5. In a pan keep this tikkis 2 mini.
6.slit the bun apply green chutney keep this tikkis inside.

Prabha Aug 31, 2019

Insalata al forno

A light Italian Starter served with lots of veggies , cheese and roasted egg plant... a very yummylicious starter for brinjal or eggplant lovers....enjoy this twist...kids love to have it as it is very cheeilicious...

#Insalata al forno


1 cup finely roasted eggplant
1 tsp lemon juice
2 tbsp butter
1/4 cup finally chopped onion
1/2 cup crumbled paneer
1/4 cup finally chopped red bell pepper
1/4 cup finally chopped yellow bell pepper
1 tsp chopped fresh green chilli
1 chopped tomato
1 tbsp processed cheese
1 tbsp tomato ketchup
1/2 tsp chilli flakes
Salt to taste
Black pepper powder
4 bread rounds roasted


Take butter in a bowl. Added lemon juice.
Add tomato ketchup.
Add cheese spread or processed cheese.
Mix all well.
Add little black pepper.
Now adding roasted egg plant .
Add green chilli, red bell pepper, Yellow bell peppers,onions and tomatoes.
Add crumbled paneer.
Add chilli flakes.
Finally add Salt and it is ready to be served..
Enjoy...with cheese ...by spreading on toast or roasted bread...
Must try... definitely u all will love it...

Prabha Aug 31, 2019

Nachos creamy delite

A very healthy and nutritious starter with homemade nachos and full of of different veggies .. yummylicious and awesome in taste...


15 Nachos
1/4 cup sweet corn boiled
1/4 cup red bell peppers chopped
1/4 cup green capsicum chopped
1/4 cup onions chopped
1/4 cup carrots chopped
1/4 cup cucumber chopped
1 tbsp paneer cubes
1/4 cup cabbage chopped
1/2 bowl of crumbled nachos
1 tbsp pomegranate seeds
1 tbsp eggless mayonnaise
1 tbsp oregano
1 tbsp chilli flakes


Chop all these ingredients well into small cubes.
Chill them for a while in fridge.
Mix all the ingredients well.
Now add chilled mayonnaise in it.
Mix it well and add manually crumbled nachos.
Now sprinkle oregano and chilli flakes..
Enjoy endlessly...
No tension when some guests arrive.. it gets ready shortly...

Prabha Aug 31, 2019

Sooji rolls

A very yummylicious recipe which is prepared very easily and in less than 15 minutes... so enjoy endlessly in this monsoon season
and give to kids in their tiffin also..

Ingredients for making sooji sheet

1 bowl sooji
1/2 bowl curd
1/2 bowl water
1/2 tsp salt
1/4 tsp black pepper powder
Some coriander leaves
1/2 packet Eno

For stuffing


2-3 boiled potatoes
1 small chopped onion
1/2 tsp garlic paste
1 cube of processed cheese
A pinch of mustard seeds
A pinch of cumin seeds
1 small green chilli chopped
A pinch of turmeric powder
1/2 tsp salt
Coriander leaves
1 tsp oil


Take sooji and curd in a bowl. Mix them well and add salt and black pepper powder.
Now add desired amount of water slowly so that proper consistency is formed to make sooji or dosa sheet.
Add Eno packet and let it settle for 2-3 minutes.

In the meantime take oil in a pan. Add mustard seeds and cumin seeds to crackle. Then add onions to saut for 2 minutes. Now add garlic paste.Now add green chilli followed by mashed potatoes and salt and turmeric powder.
Then add coriander leaves and switch off flame. This all process hardly takes 5 minutes.

Now take non stick tawa. Spread this batter prepared already and cook it for 3-4 minutes by flipping on both sides.. Then take it down.
Spread cheese and this potatoes batter with some chaat masala and tomato ketchup.
Roll it and cut it with the help of a knife.
Yummylicious cheesy sooji rolls r formed.
Enjoy endlessly...

Prabha Aug 31, 2019

Milky paneer semolina Bites

Presenting before u all a very Yummylicious and nutrition rich my innovative recipe... hope u all enjoy...


11/2 bowl milk
3/4 bowl semolina or sooji
1/2 bowl crumbled paneer
12 cloves garlic
2 green chilli chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp chilli flakes
Semolina to wrap
Oil for frying
Different shapes


Firstly take milk In a pan. Allow it to boil.
As it boils add green chilli and garlic cloves.
Allow it to boil in a milk for sometime by stirring.
Then add salt and black pepper powder and chilli flakes.
Add paneer.. mixture thickens little bit.
Finally add semolina and it becomes thickened like a dough.Give desired shapes.
Freeze it for 11/2 hours in freezer.
Take it out and fry in oil till golden brown.
Serve hot with tomato ketchup and green chutney or mayonnaise dip.

Chandu Pugalia Aug 31, 2019

Name of recipe?Moringa pulao
Cooking time-10 min.
Preparation time-10 min.

This is a nutritious and healthy recipe .Moringa is a super food but we can not make our kids easily to have it so we have to made them eat this when we.cleverly use in recipes as hidden ingredient. We can cook rice at night then we can make this quickly for kid's tiffin.


4 cup boiled Rice

1 tbsp moringa powder or 1 cup moringa leaves

4 Cloves of garlic

1 big Onion

1/2 cup boiled Peas

Salt as per taste

1 Lemon Juice

1 tbsp Ghee

1 tsp Jeera

For moringa mix---

4 cardmon

1 stick of Cinnamon

1 small piece of Mace

1/2 cup grated Coconut

1/2 tbsp Fennel Seeds

5 Peppercorns

2 Green Chillies

For moringa mix take a mixi and add all given ingredients
Add garlic cloves and half onion in it and grind coarsly
Heat ghee in pan add jeera and onion saute them
Add daalchini then take boiled rice and peas and mix
Add moringa mix,salt and mix finely
Squeeze lemon juice our pulao is ready
Add pomegranate seeds to make it more tasty
Pack in tiffin.

Gauri Kunde Aug 31, 2019

Garlicky coriander broccoli rice with chilli flakes. Boil a handful of broccoli florets in lightly salted water. Drain. Heat olive oil (extra virgin of course) throw in some finely chopped garlic, saute, chilli flakes and broccoli make a sizzling entry into the pan. Saute for 2 minutes, add rice, salt and coriander. Fry for another couple of minutes. Done!

I always add a fruit of the day to my little ones lunch box along with a simple snack like biscuits or cracker.

If you are looking for a quick and easy recipe, this is it. It's nutritious and lip smacking.

Aprajita Trivedi Aug 31, 2019

Recipe Name : pizza Rice
Ingredients : Boiled Rice 1 bowl
For pizza souce : Tomato 3
Garlic 1 TSP chopped
Onion chopped 1
Origano 1 pinch
Sugar 1 TSP
Salt to taste
Tomato sauce 1 tb.
Olive oil 1 tbs

For seasoning: onion 1 big size chopped
Calcium 1 cup (mixed of all colours)
Corn 1tbs blanched
Carrot 1 tbs blanched
Salt to taste
Origano 1 pinch
Chilli flakes 1 pinch
Cheese 1 cube grated
Olive oil 2 tbs
Firstly we need to prepare pizza slice so we take one pan and add 2 cup of water and put on the flame and let it boil and the Criss cross the tomato's and put in it for 5 minutes . Once it is done let it cool and take off the skin and de-seed it and grind into paste . Now take a pan and put on the flame and add 1 tbs olive oil and add garlic and saute it for 1 minutes then add onion in it and again spite it then add tomato paste and cook for 2 minutes then add salt sugar tomato ketchup and mix and cook for one minute then add origano and store and cook for few seconds and turn off the flame .
Now take another pan and add olive oil in it and add onion and saute then add capsicums and stire for a few minutes and then add corn and carrot in it and cook for a minute then add Ur pizza slice in it and stire then add rice and store for a few minutes and lastly add origano and Chilli flakes in it and turn off the flame and allow it to cool. When it cold flatten it and garnish with cheese.
This is simple and easy and quick recipe. And the best part is that u can hide as much veggies as u want on the name of pizza ingredients

Uzma khan Aug 31, 2019

Recipe name : Peanut and millet granola bars
Yummy, tasty, easy and very healthy granola bars recipe for kids lunch box, they will like and enjoy this recipe.

Preparation time : 15 mins
Cooking time : 10 mins
Serve : 3 to 4

Ingredients :
1. 2 tbsp millet flour
2. 1/4 cup peanut butter
3. 1/2 cup dark chocolate
4. 1/4 cup fresh cream
6. 1 cup already prepared popcorn
7. 1/4 cup rolled oats
8. 5 to 7 Oreo crushed
9. 1/4 cup corn flakes
10. 2 tbsp coasraly chopped walnuts
11. 2 tbsp coarsaly chopped almonds
12. 2 Some chopped red, green, yellow cherries

Method :
1. First dry roast the millet flour and keep aside
2. Dry roast the oats, almonds, walnuts, corn flakes and keep aside
3. Heat cream on low flame and melt chocolate with this not cook
4. Now heat peanut butter on low flame add already prepared popcorn, roasted millet flour, oats, corn flakes, roasted walnuts, almond, Oreo cookies and melted chocolate and mix well on low flame when start to thick
5. Finally add colourful cherries mix well
6. Now transfer in greased tray and spread evenly
7. When it's on room temperature cut in pieces and keep in fridge to set
8. Now separate the pieces and healthy and tasty Peanut and millet granola bars is ready for kids lunch box

Uzma khan Aug 31, 2019

Delicious, healthy, yummy and kids favourite recipe

Recipe name : Multi grain Cheeza Bread

Preparation time : 2 hours
Cooking time : 35 minutes
Serve : 4 serve

Ingredients :
1. 1/4 cup ragiFlour
2. 1/4 Cup SoyaFlour
3. 1/4 cup rajgeeraFlour
4. 1/4 cup whole wheatFlour
5. 1 cup all purposeFlour, extra for dusting
6. 1 and 1/2 tsp freshYeast
7. 1 and 1/2 tbsp Sugar
8. 3/4 tspSaltor according to taste
9. 1/2 cup lukewarmWater
10. 1/2 tspGarlicpowder
11. 1/2 tspOnionpowder
12. 1/2 tsp mixed herb
13. 2 tbsp gratedCarrot
14. 2 tbsp thinly gratedCapsicum
15. 1/2 cup grated cheddar cheese
16. 1/2 cup milk warm
17. 1Eggbeaten
18. 2 tbsp softButter
For Cheese Coating,
19. 1/4 cup meltedButter
20. 1/4 cup Milk
21. 1Eggbeaten
22. 4 gatlicClovesmince
23. 1/2 tsp fresh groundPepper
24. 1/2 tsp Oregano
25. 1/4 tsp dry thyme
26. 1/4 tsp dry basil
27. 2 tbsp chives
28. 2 tbsp fresh nicely chopped corriender
29. 2 cup grated cheddar cheese

How to make Multigrain Garlic Cheezza Bread
1. For dough, mix all flour in a deep mixing bowl add salt, garlic, onion powder mixed heb, grated carrot and capsicum and cheese and mix
2. In a small bowl add sugar dry yeast and luke warm water and left to dissolve and bubbling
3. Now add dissolved yeast, milk and beaten.egg in flour mixture, and knead the dough till smooth and soft
4. Now cover and left it for an hour to double in size
5. When dough double in size, devide the dough in 4 equal pieces and devide the pices in 5 to 6 equal size small balls
6. Now a medium bowl mix melted butter, milk, beaten egg, minced garlic, pepper, oregano, thyme, basil, chives, chopped corrinder and mix well
7. Greased the bount cake dish with butter
8. Now dip each ball of dough in melted butter and egg mixture, coat with grated cheddar cheese nicely and place in greased bount cake dish
9. Cover the pan with wrap and left the dough rise for 30 to 45 minutes
10. Now preheated oven at 180*c
11. After rising greased the rise dough with remaining egg and butter mixture and bake 25 to 30 minutes till dark brown in colour
12. Now left out pan sprinkle grated cheese over the top and again bake for 5 minutes or till cheese melt
13. Now remove pan from oven and let cool in the pan for 5 to 10 minutes
14. Remove bread from pan and serve with dipping sauce

Shubhangi Chavan Aug 31, 2019

Whole wheat sweet dosa

* whole Wheat flour - 1 cup
* suji - 1 tbsp
* jaggery -1/2 cup or according to taste
* water - 1/2 cup
* salt - pinch
* Cardamom powder- 1/4 tsp
* Ginger powder - 1/4 tsp
* Baking soda - a pinch
* oil / butter - as per required

* Mix jaggery and water make water little warm it will help to dissolve the jaggery faster.
* Once jaggery dissolved completely add pinch of salt, Cardamom powder, ginger powder, whole Wheat flour, suji to the mixture and mix it properly lump free batter. Batter consistency should be like dosa batter.
* keep batter rasting for 10 -12 min
* Heat up the pan and grease it with oil or butter.
* In the batter add in pinch of baking soda and give a quick stir.
* Now on the heated pan spread spoon full of batter like dosa. Sprinkle some oil on it. Cover it and cook for 2-3 min. Ten flip it and cook from another side also.
* your healthy Whole wheat sweet dosa is ready.
**Note - If you wish you can make small size pan cakes out of the same batter.

Meenakshi Kapur Aug 30, 2019

Oats Sooji Dhokla

1 cup oats dry roasted
1 cup soji dry roasted
4 tablespoon dahi
1 tablespoon salt
1 tablespoon black pepper powder
1 tablespoon red chilly powder
1/2 tablespoon baking soda
2 green chilies finely chopped
1/4 cup water to make thick batter
oil for greasing plate

for tadka
1 teaspoon oil
1 tablespoon zeera
5-6 peanuts
1 green chili cut lengthwise

In bowl, mix dry roasted oats, sooji, dahi, green chilies, salt, black pepper powder, red chili powder, baking soda and some water to make a thick batter.
Grease plate and pour mixture in greased plate and steam this dhokla for about 15-20 minutes.
For tadka, take a tadkedaani, add 1 tablespoon of oil, add zeera, green chili and then peanuts.
Pour this tadka on the soji oats dhokla and it is ready to be placed in lunch box .

Oats are highly beneficial for our health as these lower the cholesterol levels and enhance immune system for infections and also stabilize blood sugar level in our body. Oats have high amounts of zinc, biotin, magnesium and potassium and deficiency in these key nutrients can lead to more brittle hair and more breakage. sooji prevents over eating, boost energy, and it contains phosphorus, zinc and magnesium which is necessary for the maintenance of a good nervous system

Meenakshi Kapur Aug 30, 2019

Kids love to have sandwiches so I make Oats P3 smiling sandwiches for them

Oats P3 Smiling Sandwich
1 cup oats
1 cup peas boiled
1 cup palak blanched n finely chopped
1 cup paneer mashed
1 onion finely chopped
1 tablespoon zeera
salt as per taste
1 tablespoon black pepper powder
4 bread slices
1 tablespoons olive oil

In pan, dry roast oats and keep them aside.
In pan, add olive oil, and zeera.
When it gets brown, then add chopped onion.
Stir fry for about 5-6 minutes and add boiled peas and mash them little with back of ladle.
Add chopped palak, mashed paneer, oats and let it cook for other 5 minutes.
On tawa, spread a little oil, roast each of the bread slices.
Take one bread slice and evenly spread p3 filling on it. Cover it with other bread slice.
Raost them little on tawa till they turn light brown.
Cut it into triangles and garnish serve Oats P3 Smiling Sandwich.

Meenakshi Kapur Aug 30, 2019

Vermicelli Dry Fruits Upma

1 cup vermicelli
4-5 almonds fried
4-5 cashew nuts fried
1 carrot finely chopped
3 tsp oil
1/4 tsp mustard seeds
1/4 tsp split urad dal
1/4 tsp split channa dal
2-3 dry red chilies
1 sprig curry leaves
1 onion, finely chopped
1/2 tsp turmeric powder
Salt as per taste

In pan, add water and a pinch of salt and add vermicelli.
Boil it for about 5-6 minutes, strain it, run through cold water.
Strain it and keep aside.
Take a pan and add oil then add mustard, urad dal, channa dal, red chillies and curry leaves.
When the mustard seeds starts to splutter and the urad dal turns a healthy golden color, add finely chopped onion and turmeric powder for a nice color.
When onions starts to change color then add finely chopped carrot and corn and mix it well.
Cook it for 2 minutes and then add boiled vermicelli and add a little salt as per taste. Mix it well.
Add fried almonds and cashew nuts and serve Vermicelli upma

Meenakshi Kapur Aug 30, 2019

Kids usually hate vegetables like carrot, peas, spinach, and capsicum so I make sure to give them these veggies in any form so i usually make them sandwiches and they happily eat sandwiches as they love them and I am satisfied

knowingly that they have eaten their veggies that provides them nutrients, proteins, and minerals and these are made with soya granules so these sandwiches become more healthier as soya granules are rich in fiber and make our kids more healthy and i always place in handful of dry fruit as kids love to munch on these and they are also extremely healthy for kids

Soya Veggies Sandwich
1 cup soya granules
1 onion finely chopped
1 tomato finely chopped
1 cup spinach boiled and chopped
1/2 cup grated carrot
1/2 cup boiled peas
1 green capsicum chopped
1 green chilly finely chopped
1 tablespoon zeera
salt as per taste
black pepper powder
3 bread slices
2 tablespoons of oil n for greasing

Boil soya granules for about 4-5 minutes.
Run them through cold water and strain water from them.
Take frying pan and add oil.
Add zeera, when zeera splutters up, add onions and green chilly and stir fry for about 5-6 minutes.
Add tomato, chopped carrot, spinach, peas, capsicum, boiled soya granules. Stir well.
Let it cook for other 5 minutes.
In sandwich maker, grease with oil.
Take a bread slice and evenly spread soya-veggie filling on it. Cover it with other bread slice.
Place it in sandwhich maker and take them out when they turn light brown.
Cut and place these Soya Veggies sandwich in lunch box with a handful of dry fruits.

Uma mahadevan Aug 30, 2019

This dish is loaded with goodness of vegetables and multigrain flour.I have sprouted finger millets,bajra,jowar,wheat, added different kinds of tree nuts and seeds ,oats and fox nuts.I have prepared this flour at home .All the dishes I prepare with this flour are wholesome .And in this dish ,the necessary vitamins and fiber is derived from the mixed veggies .
So what more can somebody ask for!!!
Preparation time: 45 mins,
Cooking time:7 mins
Multigrain flour - 1cup
Boiled potato-1
Mixed veggies-(carrot,peas,beans)-2cups
Capsicum-2 tablespoon
Salt and spices-as per taste
(cumin,coriander,chilli,turmeric,chat masala powder)
Oats-1 cup
1.Boil all the veggies.
2. In a mixing bowl,add the boiled and cooled veggies,boiled potato,capsicum.Add all the spices.Add homemade multigrain flour to bind all the ingredients and make it into a dough.
3.Take small portion of dough and make it like kebabs.
4.Powder the oats and dust the kebabs in the oats crunch and keep it aside for 10mins.
5.Heat the tavva and spread some butter on it and shallow fry the kebabs till golden brown and serve it with green chutney or tomato sauce.

Sonam Sahoo Aug 30, 2019


Avni Shah Aug 30, 2019

No cheese pink sauce pasta
Children love pasta so let's make some healthy version of regular white sauce pasta with lots of vegetables and some healthy ingredients

1 cup boiled whole wheat pasta
1 cup boiled tomato puree with 1 to 2 red Kashmiri chilies
2 tsp low fat mayonnaise
1 bowl (300ml)- mix par boiled vegetables like bel peppers, corn, pumpkin etc. Of your choice
Salt to taste
Chili flakes and oregano
1 tsp of tomato ketchup
1 tsp of wheat flour
2 tsp of butter
1 cup cow milk

Heat pan and add butter and 1 tsp of whear flour and roast for 1 min on slow flame
Add 1 cup of milk and stirr continously
Add 2 tsp of mayonnaise and tomato pure and cook for 5 minutes
Add vegetables and pasta
Add salt, chili flakes, tomato ketchup, oregano and cook for 1 to 2 min
Pasta is read

The above dish is easy to carry complete meal option for tiffin. It's healthy and tasty and easy to cook.
It contains good amount of protein, fibre and healthy fat.

Sharmistha chandra Aug 30, 2019

Oats and rava dosa.
1.1/2 cup oats
2. 1/2 cup rava
3. 1/2 cup curd
4. 1 cup milk
5. 2 tbsp finely chopped coriander leaves.
6. 2 tbsp finely chopped curry leaves.
7.1 chopped onion
8. A pinch of salt
9. 1/2 tea-spoon sugar
10. 1 tea-spoon black pepper flakes.

1. Take all the ingredients in a bowl and mix it well.
2. Leave it undisturbed in a closed container for 1 hour at room temperature.
3. After 1 hour heat a non stick tawa on a gas oven for 2-5 mins.
4. And teke the batter and using a ladle pour it over the surface of the pre heated tawa in circles.
5. It is to be cooked in a loe flame.
6. After 1 mins, flip it and cook the other side.
7. It is now ready for kid's lunch box.
8.also don't forget to take tomato sauce in other container.

Anu Modi Aug 30, 2019

When Its About The Lunch Box Of For Kids Then It Must Be Healthy,Tasty And Looks Good As They First Notice The Presentation Of Food.
So I Am Sharing A Recipe Of "Tri-Color Sandwiches" Which Not Only Looks Good But Also A Complete Meal With Good Taste And Healthiness.

Ingredients :-

3 White Breads Or Can Also Use Brown Bread,
1 tsp Green Chutney,
1 tsp Tomato Sauce (Must Be Homemade),
1 tsp Butter Spread Or Can Also Use Mayonnaise,
1 Cheese Slice
1 tbsp Grated Carrot
1 tbsp Shredded Cabbage
Salt & Black Pepper As Per The Taste.

Steps To Prepare :-

-Take A Three Bread Slices,Cut The Edges Of Each Bread Slices.

-Flatten The Bread With Rolling Pin

-Now Apply Butter Spread With Cheese Slice On One Bread,Spread Green Chutney On One Bread,And Tomato Sauce On One Bread.

-Then Place The Butter-Cheese Bread Slice Over Green Chutney Bread Slice And Then Place The Tomato Sauce Bread Slice Over Which Place Grated Carrot And Cabbage.Sprinkle Little Bit Salt & Crushed Black Pepper.

- Now Slowly Roll The Sandwich,Tightly Holding All The Three Bread Slices Then Cut Rolled Sandwiches Into 1 Inch Pieces Or Bite Size.

- Now Your Tri-Colour Sandwiches Are Ready..

-Now Pack This Sandwich With Cucumber And With A Sweet Dish/Cake/Cupcake To Make It A Complete Meal.

Gokilavani G Aug 29, 2019

Channa pulao

Gokilavani G Aug 29, 2019

Channa pulao

Sakshi neema Aug 29, 2019

Idli fry for children's

Sanchita Mittal Aug 29, 2019

Schezuan Masala Idli Fry

This recipe is a delicious and unique fusion of south Indian Kaima Idli and chinese flavours.
It is healthy and nutritious and can be served as a breakfast or packed for lunch
Can also be served as an evening snack or a party dish.
The best part is that you can also prepare this when you have leftover idlis.
Idli fry recipe - my way

Prep time 5 minutes
Cooking time 10 minutes
Serve 4


8 Idlis (can use leftover idlis also)
1 green chilli chopped
1 green capsicum chopped
1 onion chopped
1 medium tomato chopped
2 tablespoon corn kernels boiled
1/2 teaspoon oregano
2 whole red chillies
1 tablespoon schezuan sauce
1 teaspoon white vinegar
1 tablespoon grated coconut
10 curry leaves
1 tablespoon chopped coriander leaves
1 teaspoon mustard seeds
1 teaspoon fresh ginger-garlic paste
1/2 salt or to taste
2 tablespoons oil(preferably coconut oil)

Cut each idli into 6 pieces depending upon the size of the idlis.
Heat 1 tablespoon oil in a pan and shallow fry the idli pieces with salt according to taste and keep them aside.
Now heat the remaining oil in a pan, add mustard seeds, curry leaves, green chillies and saut for 30 seconds.
Add chopped onion, capsicum, whole red chillies and saut well.
Add the tomatoes and saut until the tomatoes are cooked and mushy.
Add the corn kernels and oregano and mix well.
Then add the fried idli pieces, ginger garlic paste, schezuan sauce, grated coconut and half cup of water and mix well gently by turning the idlis upside down carefully.
Garnish with chopped coriander leaves.
Do the plating and serve hot with ketchup or coconut chutney.

Sanchita Mittal Aug 29, 2019

Sprouted Moong Dal Idli

Here sprouted moong dal, which is very low in carbohydrates and in sprouted raw form is combined with rice and urad dal to make healthy and delicious idlis.
It is a Low carb, low calorie diet as in Diabetic diet.

Ingredients Needed

2 cups Moong Dal sprouts
1 cup soaked rice
1 tablespoon soaked urad dal
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
2 green chillies
1 inch ginger juliennes
2 tablespoons curd

Grind the sprouted moong dal, urad dal, rice green chillies and ginger to a smooth paste.
Add water if required.
Add the salt and baking soda and mix very well in one direction for 5 minutes.
Keep it covered and let it ferment for 20 minutes.
When ready, grease the idli moulds and fill each cavity with idli batter
Steam for 20 minutes in an idli maker as you regularly do.

Serve with coconut chutney.

My tip

After steaming the idlis, leave it like that for 5 minutes , so that the idlis get out of the moulds easily.

Sanchita Mittal Aug 29, 2019

Healthy Broccoli Sprouts Kebabs

This protein packed kebab recipe is just perfect if you are looking for a way to combine health and nutrition in the form of vegetables into your meals.

It is a wonderful and flavourful one, that one can have as a snack with ketchup or chutney. Its a great combination of taste and nutrition and is a good source of fiber, protein, potassium and vitamins.

Preparation time is 10 minutes
Cooking time 10 minutes
Serves 10

1 Broccoli broken into florets
1 cup moong and moth Sprouts
1 Boiled Potato
1 small carrot peeled and grated
1 Onion finely chopped
2 green chillies finely chopped
1 tablespoon ginger garlic paste
2 tablespoons Cilantro or coriander leaves finely chopped
1/2 cup Organic Rolled Oats
1/2 cup bread crumbs
1 teaspoon Salt or to taste
1/2 teaspoon Black pepper
1 teaspoon Red chili powder
1 teaspoon Coriander powder
1 teaspoon kitchen king powder
1 teaspoon olive oil

Take the broccoli florets in a non-stick pan, add 2 tablespoons of water and cook for 2 minutes.
Drain them.
Now put them in the mixer grinder and pulse for a while at a time until they become granular but not mushy.
Now gather all the ingredients in a big plate or a bowl and mix well.
Add the ginger garlic paste and mix with your hands to make an even dough.
Knead well till mixture retains shape and stays together when pressed in hand and does not crumble.
Make even sized medallions or kebabs out of the mixture.
Heat olive oil in a non-stick pan and place the ready kebabs in it and lightly brush them with oil on the surface.
After 2 minutes flip them and cook on a medium flame until golden brown in colour.
The protein packed crispy kebabs are ready to be served.
Do the plating and serve with tomato sauce and green chutney.

Sanchita Mittal Aug 29, 2019

Suji rice balls or Rava Rice Kozhukattai

These suji balls or kozhukattai are soft, delicious and perfect as kids healthy breakfast or tiffin recipe or these can even be served as snacks or starters in any get together or a kitty party.
Must try this quick and easy recipe, whenever you want to impress your loved ones.
All love it to the core.

Preparation Time : 5 minutes
Cooking Time : 25 minutes
Serves : 4

1 cup Rava / Suji / Semolina
1/4 cup rice flour
1 Green Chilli chopped finely
1 1/2 cup Water
1 teaspoon lemon juice
1/2 teaspoon salt or to taste

For Tempering
1 tablespoon olive oil
1 teaspoon Mustard Seeds
1 teaspoon roasted white sesame seeds
1 teaspoon Urad dal
1/5 teaspoon Asafoetida / Hing
1/4 teaspoon chilli flakes (optional)
10 Curry Leaves
1 tablespoon chopped coriander leaves

Heat 1 teaspoon oil in a wok and add suji and rice flour and saut for a minute.
Mean while boil water and salt in a sauce pan.
Add the roasted suji and rice flour mixture and lemon juice into the boiling water and mix well.
Keep stirring continuously to avoid lumps until it forms into a mass.
Transfer it to a bowl and let it cool down.
Meanwhile heat one glass of water in a steamer.
Once the suji mixture is cooled, take lemon sized mixture and shape into smooth, small balls.
Now place these balls in steamer pot, cover with a lid and steam for 10 minutes.
For the tempering -
Heat oil in a wok and add mustard seeds, sesame seeds, hing, curry leaves, chilli flakes and urad dal, and saut over a low flame for a minute.
Add the steamed suji rice balls to the wok and mix well up and down so that all the tempering gets coated on to the balls.
Garnish with chopped coriander leaves
Serve hot or warm with any dip or chutney.

Sanchita Mittal Aug 29, 2019

Oats Quinoa Mix Veg Upma

Oats and quinoa mix veg Upma is my innovative version and a variation in regular South Indian upma.

Oats are very healthy and beneficial for health as they have a low glycemic index and make a good breakfast when cooked along with quinoa and a traditional, flavourful tempering and scrumptious, colourful veggies like carrots and peas, which add to the flavour, nutrition and visual appeal of the dish.

Quinoa is power packed cereal , gluten free, rich in fiber and minerals like iron, magnesium

Prep time 20 minutes
Cook Time 20 minutes
Servings 4

1 cup rolled oats
1/2 cup Quinoa white variety
1/2 cup green peas boiled
8 French beans chopped
1 small carrot chopped
1 onion medium chopped
2 cloves garlic chopped
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon Lemon juice
2 pinch turmeric powder
1 tablespoon Peanuts dry roasted
2 sprig curry leaves
1 Green chilli
1 inch ginger chopped
1/2 teaspoon salt or to taste
1 tablespoon Coconut powder
1 tablespoon Coriander leaves chopped
1 teaspoon olive oil
2 cups Water or as required

Wash quinoa thoroughly under running water to remove the soapy effect and soak for 10 minutes
Dry roast oats in a non-stick pan for 2 minutes and set aside.
Heat oil in another non-stick pan and add mustard seeds, curry leaves, urad dal and saut till fragrant.
Add ginger and green chillies and saut, add roasted peanuts and mix well.
Add chopped onions, garlic and saut until it turns translucent, add tomatoes and vegetables and saut for a minute.
Add oats, quinoa, salt, turmeric powder peas and 2 cups of water.
Mix everything well and bring it to a boil.
Now let it simmer covered for 5 minutes while stirring occasionally.
Drizzle one teaspoon lemon juice.
Do the plating and serve hot with coconut chana chutney or green mint coriander chutney after garnishing with coconut powder.

Nathiya Adiseshan Aug 28, 2019

Foxtail Millet Idli

Millets provide great energy with negligible number of calories.

1 cup Foxtail Millet
1/2 cup White Urad Dal
1/4 cup Poha (if grinding in Mixie)
Salt , to taste

1. Wash and soak the millets and urad dal with enough water overnight.
2. Drain the soaked millets, poha and urad dal into a mixer-jar and grind into a smooth batter using very little water.
3. Allow to ferment for 4-6 hrs.
4. Prepare the idli steamer with a little water in the bottom. Place the filled idli racks in the steamer. steam the idlis for 10 minutes on medium heat.
5. Remove the idlies and serve it with non-spicy idli podi or the sides as your child wish to eat.

Amina Khaleel Aug 28, 2019

Vegetable and cheese stuffed egg dip sandwich

Vegetables and cheese stuffed egg dip sandwich is a quick, nutritious and filling recipe of sandwich which is ideal for your kids lunch box. Here a filling is made with vegetables and cheese and then placed between the bread slices. The bread slices are then dipped in the egg mix and grilled on a skillet. The egg binds the bread slices together and the filling does not come out. Hence it is a spill free and no fuss sandwich.


4 bread slices
2 tbsp finely grated carrots
1 tbsp finely chopped cucumber
2 tbsp finely chopped onions
3 tbsp grated cheese
2 tbsp tomato ketchup
2 eggs
salt to taste
pepper powder to taste
2 tbsp oil

Take carrots, onions, cucumber and cheese in a bowl and give a quick mix.
Add salt, tomato ketchup and pepper powder to taste and mix well.
Cut each bread slice into 2 triangles.
Take 4 bread triangles on a plate and place the vegetable and cheese filling on it.
Place the remaining bread triangles over the filling and press well such that your four triangle bread sandwiches are ready.
Beat 2 eggs in a bowl, add salt and pepper powder as per your taste and mix well. Keep this ready as well.
Now heat a non stick pan with a tbsp of oil.
Dip the sandwich in the egg mix and place over the pan.
Cook the sandwich on one side and then flip over and cook on the other side as well.
In the same way make the remaining 3 sandwiches.
Place this in your kids lunch box and serve.

Urmi dhaval khunt Aug 27, 2019

Pizza pocket
For pockets
Wheat flour 1 cup
Ragi flour 1/2cup optional
For stuffing
Corn 1 cup boiled
Capcicum 1 cup fried mild
Onion 1 cup fried
Tomato 1 cup
1 tsp oregano
1 tsp black pepper
150 GM mozzerella cheese
Salt to test
Piza sauce(I used dr. Otker piza sauce u can use any)
First prepared dough for that mix both floral n 1tsp oil,salt mix well after that after add water and make a soft dough.leave for 20 min
Prepared stuffing
Mix all veg and spice also add cheese
After that shaped roti .do not make to thick or to thin.
Then spread 1 tbsp pizza sauce on roti after that spread on half roti mix vegetable with cheese.
And fold half of remaining.
Then heat tawa.cook both the side with butter until golden.
Keep cooking on medium flam.
Cut with cutter at mid
Healthy and test piza pockets are ready for lunch box .kid really enjoy this it's my experience.

Debarati Roy Aug 27, 2019

Nutri Veggie lollipop
Preparation time:15 min, Cooking time:20 min Serves:2

Ingredients:potatoes boiled, peeled&mashed:2
Green peas:1/2 cup
Chopped carrot:1/2 cup
Boiled massor dal:1/2 cup
Turmeric powder:1/4tsp
Green chilli:1-2 nos
Chopped ginger:1tsp
Onion chopped:1
Red chilli powdered:1/2tsp
Garom masala powder:1/2tsp
Chopped coriander leaves:2tbsp
Lemon juice:1tspsalt:to taste
Bread crumbs:1/2 cup
Muri:1/2 cup

Direction:Prepare smooth batter by mixing all purpose flour &4tbsp water in small deep plate. Crush green chilli & ginger paste.

Boil vegetables & smash them.

In a frying pan heat oil, add chopped onions &smashed vegetables ,boiled massor dal, salt mix & cook for 3-4 min.
Add red chilli powder, Corriender powder, turmeric powder, garom masala powder & mix well.
Turn off flame & transfer prepared mix in a large bowl. Let it cool for 4_5 min

Add boiled potatoes 1/4 cup bread crumbs chopped coriander leaves &lemon juice.

Mix the smashed potatoes with this veggie mixture & make 6 dough shaped of lollipop.

Coat the lollipops with maida batter & muri & bread crumbs.

Heat 2-3tbsp oil in a non stick frying pan shallow fry in medium flame till golden brown in both sides.

Serve with tomato sauce or green chutni.

Kavita Aug 27, 2019

I keep experimenting with different types of healthy ingredients for my kids tiffin. I try to normally incorporate ingredients easily available in my kitchen at any time of the day or night.
Using these, i make parathas, idli or utappa etc.

For parathas and puris....i combine all possible flours available at home ( besan, rava, wheat flour, makka atta, bajra atta ) and mix whatever vegetables there at home ( onion, tomato, capsicum, potato, lauki carrots).

I add ginger garlic paste, sesame seeds, cumin seeds, green chilies, pudina, ajwain seeds etc to almost all recipes for flavour and taste

Today i tried making healthy puri with all such ingredients available at home -


wheat flour - 1 cup
Besan - 1 tablespoon
Rava - 2 tablepoon
Nutri nuggets powder or any kind of soyabean powder - 2 tablespoon
Boiled and mashed potatoes 2-3 mediun sized
Grated ginger - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - as per taste
Green chilli - 1 very finely chopped
Black Sesame seeds - 3/4th teaspoon
Ajwain seeds - 3 /4th teaspoon
Amchoor powder or chat masala - 3/4th teaspoon
Coriander and curry leaves - optional to suit taste

Mix all flours and dry masalas. Add chopped green chillies and ginger paste. Mix well
Then add the boiled and mashed potatoes

Knead a tight dough without using water. If the need of water is felt..you can use little water or curd.

Cover the dough and leave it for half an hour.

Roll flat small puris using little oil sonit does not stick to the rolling pin. Deep fry in hot oil

This recioe i have kept it as simple as possible and used only the ingredients easily available in all homes.

You can add boiled palak puree or tomato puree or grated carrots also to the dough. You can even experiement adding finely chopped onions and capsicum to the dough.
Or even flours other than those i have given. Eg ragi flour or bajra flour etc

Health conscious people who dont eat lot of oil, can make parathas with the same dough.

Shilpa nahar Aug 27, 2019

Foxtail millet 1 cup
Onions, carrots ,beans , peas , capsicum chopped 1/2 cup each
Turmeric powder 1/8 the tsp
Green chillies finely chopped 2
Corriander and mint leaves finely chopped 2 tbsp
Oil 2 tbsp
Mustard seeds 1 tsp
Curry leaves
Urad dal 2 tsp
Lemon juice 1-2 tsp
Soak millet for 15 mins and cook in cooker
Heat oil in a pan add mustard seeds,let it splutter
Add urad dal Curry leaves and allveggies fry till tender
Add salt and cooked millet
Garnish with corriander and mint leaves
Serve hot
Healthy breakfast and lunch box recipe with all veggies for all age groups

Shilpa nahar Aug 27, 2019

White sesame seeds 1 cup
Mawa 1 cup
Jaggery 1 cup
Ghee 2 tbsp
Cardamom powder 1/4 tsp
Roasted sesame seeds 2 tbsp for garnishing
Sliced almonds 4-5
Heat a pan dry roast sesame seeds for 3-4 mins and let it cool
Grind to a coarse powder
Roast Mawa till color changes for about 4-5 mins,keep aside
Heat ghee in a pan add grated jaggery
Let it melts add sesame powder , cardamom powder and mix well
Transfer the mixture in a large bowl when it is warm add Mawa and mix well
Bind and give the shape of batti and roll in roasted sesame seeds and place sliced almond at the center of the batti
It's a very nutritious and healthy snacks for children

Saritha Arra Aug 27, 2019

*Kidney beans - 1/2 kg
*green chillies - 5 or 6
*jeera seeds - 1 teaspoon
*sesame seeds - 1 teaspoon
*rice flour - 3/4 th cup
*jowar flour - 3/4 the cup
*salt as per taste
Cut the kidney beans after that boil in a pressure cooker till one whistle comes.
In a mixie jar add green chillies, little salt, jeera seeds, coriander leaves. Then make a paste. In a bowl take rice flour, jowar flour, salt, sesame seeds, chilli paste and add boiled kidney beans. Mix it well. Make it like a dough. If required add little water. Make a shape of an idly. In an idly cooker put these for 10 to 12 minutes.

Prabha Aug 27, 2019

Colorful idli

Smitha.R P Aug 27, 2019

Red boiled rice - 1/4 kg
Urad dhal. 2 spoon
Moong dhal 2 spoon
Cumin seeds 1/2 spoon
Dhaniya 1/2 spoon
Drumstick leaves and spinach - 2 bunch
Dry red chilly (byadagi) - 2
Soak the rice, urad dhal and moong dhal for 2 hours. Then grind soaked ingredients along with roasted dry chiily ,cumin seeds and corriander seeds .Add salt . now we get dough .Chop the green leafy and mix it with dough . Now put this in Idly mould and steam cook it. (As cook you idli,)
Now we get pattrodde .Slice it neatly .
(This can be prepared in night itself)
Next morning for break fast prepare masala for it. This can be kept in fridge
Now Masaa for it has to be prepared whenever we want to eat it.

Masala preparation
Onion 1
Dry red chilly 4
Corriander seeds 1 spoon
Cumin seeds 1/2 spoon
Curry leaf
Grated coconut 1 cup
Roast the ingredients .Mix it in blender .Boil this masala and then add neatly sliced pattrodde to it . Add salt as per taste. This is very nutritious with high taste .Now the Pattrodde is ready.

Mrs.Raziya Banu M.Lohani Aug 27, 2019

Nutri Khauswe
1 packet spaghetti pasta
cup soya granules
cup green peas or chikpy
cup carrot
1 medium chopped onions
cup chopped tomato
cup chopped tomato
1 tbsp roasted chikpy flour
1 cup coconut cream
Salt to taste
Garam masala powder
2 tsp ginger garlic paste
2 tsp chopped green chilly
2 tsp finely chopped green coriander
cup finely chopped mint
1 tsp red chili powder
tsp turmeric
1 tsp coriander powder
cup fried potato slice
1 lemon
Heat oil in a pan and saut onion slice
Add ginger garlic paste and tomato and again saut it
Add masala powder and soya granules and add boil vegetables and saut
Add 1 tbsp chikpy flour into the gravy. Add water and add all the ingredients of the gravy
Thicken the gravy and add boiled pasta
Put khauswe into lunch box and garnish it with fried onion, potato chips, lemon juice, mint and coriander.

Mrs.Raziya Banu M.Lohani Aug 27, 2019

Nutri-Waffles with fruity yoghurt
Preparation time-1 day for sprouting moong, 10 mins
Cooking time- 10 mins
Ingredients for waffles 1 cup moong sprout, 1 cup finely chopped palak, cup oats, 1 tbsp ginger- garlic paste, 2 tsp green chili paste, 1 tbsp finely chopped onion, 1 tbsp chopped green coriander, 2 tsp finely chopped mint, 1 tsp garam masala powder, 1 tsp black pepper powder, salt to taste, oil for spreading, 1 tbsp raagi flour, 1 tbsp soyabean flour, 1 tbsp besan, 1 tbsp wheat flour
Ingredients for Fruity youghart - 2 cup hung curd, 1 tbsp sugar, 1 tbsp chopped strawberry, 1 tbsp chopped green grapes, 1 tbsp chopped black grapes, 1 cup chopped banana, salt to taste, 1 tsp cumin powder, 1 tsp black pepper, 1 tsp chopped coriander, 1 tsp chopped mint.
Method for waffles firstly churn the moong sprout in mixer grinder and put it in a bowl. Mix all the ingredients well one by one in it. Spread oil in waffles maker and make the waffles by putting this better in it.
Method for fruity yoghurt Mix all the chopped ingredients in the yoghurt. Add some cumin powder, salt and sugar, chat masala powder and make the yoghurt. Serve it with the waffles.
The combination of this two things in the breakfast will be more tasty.

Mrs.Raziya Banu M.Lohani Aug 27, 2019

Quick Egg Paneer Paratha [ indian cottage cheese ]
100 g Grated Paneer
1 Medium Sliced Grated Capsicum
1 egg
1 Medium sliced Grated Onion
1 tbsp Chopped mint leaves
1 tsp black pepper powder
Salt to taste
Ghee for spreading onto paratha
1 tsp Garam masala powder
1 Bowl flour dough
In a utensil mix all the ingredients of stuffing
Form the readymade dough make small chapattis
Spread stuffing on chapatti
Now fold chapatti in shape of square and fry it in a pan with ghee
Your paratha is ready. You can serve it with sauce

Mukti Sahay Aug 27, 2019

Minced chicken - 250 gms
Egg - 2
All purpose flour - 1 cup
Carom seeds - 1 pinch
Onion seeds - a pinch
Finely chopped onion - 2 tbsp
Finely chopped green chilly - 1/4 tsp
Finely chopped coriander leaves - 1 tbsp
Salt - to taste
Milk - 1/2 cup
Clarified butter - 2 tbsp
Oil - 2 tbsp

Heat two tbsp oil in a pan.
Add minced chicken and saute for 3 - 4 mins
Add salt and mix well
Now stuffing is ready.
Take a large bowl add all purpose flour,carom seeds,onion seeds,salt and one tbsp clarified butter and mix well.
Make a soft dough with the help of milk
Keep aside for 30 mins
Divide the dough into equal size balls.
Sprinkle the little flour and roll them with a rolling pin.
Add one tbsp minced chicken,one tbsp chopped onion,green chilly,coriander leaves.
Beat one egg and mix them.
Fold it like a enevelope
On a heated pan make mughlai paratha applying clarified butter on both sides.
Serve hot with sauce.

Mukti Sahay Aug 27, 2019

PATISHAPTA Bengali Recipe
For batter
All purpose flour - 1/2 cup
Suji - 4 tbsp
Rice flour - 2 tbsp
Sugar powder - 1 tbsp
Baking soda - 1/4 tsp
Milk - 1 cup
Clarified butter - 4 tbsp
For stuffing
Mawa / whole dried milk - 1 cup
Grated coconut - 3/4 cup
Sugar powder - 1/2 cup
Crushed cashew nuts - 2 tbsp
Raisins - 1 tbsp
Green cardamom powder - 1/4 tsp

Take a large bowl add all purpose flour,suji,rice flour,sugar powder and milk,
Make a smooth batter.
Keep aside for 30 mins.
For stuffing
Heat the pan.
Add mawa / whole dried milk on a medium flame.
Stir continuously when it color changes in light brown.
Switch off the gas.
Add coconut,crushed cashew nuts,raisins and cardamom powder.
Now stuffing is ready.
Heat oil in a non stick pan.
Spread the mixture.
Flip when done on one side.
Drizzle some oil in it.
Place the pan cake on the plate and add 2 tbsp stuffing in it and fold it in a roll.

Mukti Sahay Aug 27, 2019


Basmati rice - 1 bowl
Chana dal - 1/2 bow
Salt - to taste
Water - 3 cup
Yellow food color - a pinch
Green food color - a pinch
Cumin seeds
Oil - 2 tbsp

Take a bowl add basmati rice and chana dal and soak for 4 - 5 hours and grind it to make a fine paste.
Make a thin batter
Add cumin seeds and salt and keep aside
Take half cup of batter and mix a pinch of yellow food color and mix green food color in other half cup of batter
Heat pan and grease the oil ,make a dot of yellow food color batter
Now Add white batter and cover the pan for two to three mins in a medium flame.
Flip it and drizzle some oil.
Now the same way grease the oil and make a dot of green food color
Add white batter and cover the pan for two to three mins in a medium flame
Flip it and drizzle some oil
Turn off the flame.serve hot potato bhaji

Prabha Aug 27, 2019




Prabha Aug 27, 2019

hariom pandey Aug 26, 2019


Sanchita Mittal Aug 26, 2019

Kumaoni Aloo Gutke with Poori.
This palatable dish comes from Kumaon but is equally popular in Garhwal region as well.
Kumaoni Aloo Gutke with Poori.
Pahari aaloo recipe or aaloo gutke, a potato stir fry or sukhi sabzi is a traditional food of Uttarakhand. The traditional cuisine of Uttarakhand is highly nutritious and quite appealing to the palate.

Preparation time:5 min
Cookingtime : 30 min

For Aaloo Gutke
5 medium Pahari aaloo/potatoes
1 teaspoon Red chilli powder
1 teaspoon Coriander powder
1/2 teaspoon Turmeric powder
1/2 teaspoon salt or to taste
2 tablespoons?Fresh coriander leaves chopped for the garnish

For tempering:
2 teaspoonsMustard oil
1/2 teaspoon Cumin seeds
1/2 teaspoon mustard seeds
2Dry red chillies
1/2 teaspoon Jakhiya seeds
1/4 teaspoon asafoetida /heeng

Wash, Peel and cut the potatoes length wise and keep aside.
Heat mustard oil in a heavy bottomed vessel till smoking hot, add the cumin seeds, mustard seeds and jakhiya and allow to sizzle and splutter for 30 seconds.
Add asafoetida and dry red chilies and saut for few seconds.
Add turmeric powder, chilli powder, coriander powder and salt along with 3 tablespoons of water.
Immediately add the sliced potatoes and mix well to coat the spices and cover with a lid.
Cook on a low flame for 5 minutes, remove the lid and mix the contents to ensure that the potatoes are cooked properly.
Again turn the potatoes after a few minutes and mix again.
Once the potatoes turn soft and golden, cook on high flame and toss the contents continuously so that they do not burn.
Now switch off the flame, do the plating and garnish with fresh coriander leaves. Serve warm as a snack or with poori and Kumaoni Raita.

2 cups wheat flour
2 teaspoon semolina
1 teaspoon besan /gram flour
1 teaspoon oil
1/4th teaspoon salt
1/2 cup water for kneading the dough
1 cup oil for frying the pooris

Take all the ingredients in a big plate and make a tight dough the dough with the help of water, it should not be too hard.
Take a small lemon sized dough and make a small ball.
Roll out the ball in a shape of poori with a rolling pin using 2 drops of oil instead of of wheat flour.
When the oil is properly heated drop the poori carefully and fry the poori till it is golden brown turning occasionally from time to time.
Take out the fluffy pooris on an absorbent paper.
Serve hot with Kumaoni aaloo gutke.

Sanchita Mittal Aug 26, 2019

Oats Pesarattu/ Oats spinach Green Moong Dal Pesarattu

Pesarattu is a green moong dal dosa in Andhra cuisine , but here I have added oats and spinach to make a healthy version of dosa, which is full of nutrition, taste and is simple and easy to make.
It has high fiber and protein content to keep you healthy and full throughout the day.

Recipe Type: Dosa / Crepe
Cuisine: South Indian

Prep time: 5 hours
Cook time: 15 mins
Serves: 8 dosas

1 cup whole green moong dal
1/2 cup oats
1/2 cup spinach pure
1/2 cup raw rice
1/4 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 inch piece of ginger
2 green chillies
1 teaspoon salt
3 tablespoon Oil for roasting

For the batter
Soak the whole green moong dal, raw rice and fenugreek seeds for 6 hours or over night
After soaking, drain the water and grind the mixture to a fine paste along with the oats, cumin seeds, ginger, green chillies, and salt.
Add spinach pure little at a time, while grinding instead of water, otherwise the batter will become too runny.
For making Pesarattu
Heat a flat dosa griddle on medium flame.
Add 1/2 cup batter and swirl/rotate with the back of the ladle to spread the batter as thinly as possible and completely cover the griddle.
Drizzle a teaspoon of oil on the edges of the pesarattu.
Cover with a lid and cook for 20 seconds, until underside of the pesarattu dosa is golden brown.
Now carefully loosen the edges of the pesarattu dosa with a spatula.
Flip it and cook for another 1/2 a minute Remove pesarattu dosa from the griddle and repeat with remaining batter to make more such pesarattus.
Serve hot with sauce, green mint coriander chutney or coconut chutney

Saritha Arra Aug 26, 2019

*Corn - 4 (not sweet corn)
*onion -1
*garlic - 1teaspoon
*jeera seeds - 1/2 teaspoon
*dania seeds - 1 teaspoon
*green chillies - 4(as per your taste)
*salt - as per your taste
*oil for fry
*curry leaves
*sugar - 2 teaspoons
Remove seeds from corn (don't take too soft or too hard take medium) add onion pieces, garlic, jeera and dania seeds, green chillies, salt, sugar then grind into fine paste.
Note: don't add water at all either while grinding or after that.
Now add finely chopped coriander and curry leaves. Put oil for deepfry then make a shape like a vada fry until they turn into golden brown color. Serve with curd.

Nidhi agrawal Aug 26, 2019

Vegetables cheela
1 cup wheat flour/aata
1/2 cup suji/rawa
1/2 cup besan
1 onion
1 cucumber
1 capsicum
1 carrot
1 tsp fresh corrainder leaves
1/2 tsp ajwaien
1/2 tsp haldi powder
1/2 tsp red chilli powder
Salt as per taste
Water as per required
Oil or ghee for shallow fry

1 bowl me aata..besan..suji le usme thoda thoda paani milaye spoon se ache se fet le lumps nai hona chahiye.. ab sabziyon ko bareek kaat kr milaye jaise gazar,pyaaz,kheera, capsicum aur apki pasand k jo bhi sabziyan daalni ho ache se mix krke 10 minute tak chor de..Ab non stick pan ko garam hone rakhe.. batter me thoda paani aur milaye thoda namak..Haldi powder..ajwaein..n lal mirch powder..Sabko ache se mix krke ready krle jaise hi tawa garam ho slow flame pe spoon se batter ko failate jaye upar se thoda oil ya ghee daale jisse wo chipke nai aur 1 plate se dhak de..Beech beech me check krte rahe.. dono side se achi tarah seke & serve kre sauce ya chatni k sath.
Healthy snacks sabhi k liye & bacho ko acha lgta hai tiffin me..

Nidhi agrawal Aug 26, 2019

Vegetables cheela


Nidhi agrawal Aug 26, 2019

Cheese balls
?3,4 boiled potatoes
? 1 medium size carrot, capsicum,corn & onion
?3-4 Tbsp maida & cornflour
? breadcrumbs
? mozarilla cheese 1 cup
? chilli flakes, oregano

let's start making yummy cheese balls-

Sbse pehle boiled potatoes ko achhe se mash kr le. fir usme sari veggies,cheese mix krke salt, oregano & chilli flakes taste k according add kare..isme jitna potato liya h utna hi cheese mix krna h..ab sbko achhe se mix krke dough Bana kr choti choti balls Bana le..
Ab in balls ko breadcrumbs me achhe se cover kr de.
Next and last step - maida or cornflour same quantity me lekr ek thick batter Bana le..usme thoda sa salt dale..ab Jo balls hmne breadcrumbs se cover ki h unko is batter me dip krke ek bar fir se breadcrumbs se cover kr de. Ab in balls ko fry kr le oil me...yummy & crispy cheese balls ready h..

Nidhi agrawal Aug 26, 2019

kids lunchbox recipe#
Cheese balls

Nidhi agrawal Aug 26, 2019

Recipe for kids Tiffin, Breakfast recipe Rava Bread Uttapam easy to make

Bread Uttapam
10 piece bread
2 cup Rava/Suji
1 cup curd/ Dahi
Eno as required
1/4 cup chopped onion
1/4 cup chopped tomatoes
1/4 cup coriander leaves
1 tbsn grated ginger
1 tsp chopped Chilli ( optional)

1. Take 2 cup rava/suji
2. 1cup curd and mix well
3. now add water to make batter
4. Add salt according to taste
5. Add eno just before making and Mix all well but donot over beat it
6. Take a Pan ,sprinkle some oil over it
7. batter is ready,cut the bread sides,cut into different shapes
8. dip the bread slices into the batter and make sure bread is coated well with batter
9. Put Bread slice on medium heated Tawa or pan and spread onion , tomatoes, coriander leaves,ginger,chilli and press it to set
10.sprinkle oil ,in the same way make we will make another bread rava uttapam
11. turn both sides and roast it till well cooked and golden in colour
12. Rava bread uttapam is ready to serve with peanut chutney

Deepanjali Das Aug 26, 2019

Dalia Oats Khichdi
Here I am presenting this very healthy recipe.
Ingredients- 1/4 cup broken wheat, 1/4 cup oats, 1/4 cup moong dal, 1tsp grated ginger,. 1/2 cup tomatoes desseded, 1/2 tsp red chilli powder, 1/2 tsp cumin seeds, salt to taste, 2 cups water, 1 green chilli split ,1tsp ghee,vegetables like carrot,beans,cauliflower cuts into cubes.
Method- Wash & soak dakia,oats& moong dal together for 30 mints.Chop tomatoes,grated ginger & set aside.
Heat ghee in a pressure cooker,saute cumin seeds until it sizzles,fry ginger until it turns fragrant.
Add tomatoes, salt,turmeric powder,chopped vegetables like carrot ,beans,cauliflower.Add chilli powder & saute for a mint.
Drain water completely from dalia, oats & dal.Add them to the pan & saute for 2,3 mints.Add 2 cups water,cook for 2whistles.
Dalia Oats Khichdi is now ready.Pack it hot in kid's Launch Box.

Deepanjali Das Aug 26, 2019

@Deepanjali Das

Healthy Moong Dal Cheela with Stuffed Paneer
Ingredients- Soak yellow moong dal-1 cup(soak for 5 hours), Soak urad dal-1/2 cup(soak for 5 hours), grated Paneer/homemade Cottage cheese - 2 cups, Onion-2 ( chopped),1 inch ginger(finely chopped),2 green chillies finely chopped),1/2 tsp turmeric powder, 1 tsp cumin seeds(roasted), coriander leaves finely chopped,1/2 cup tomatoes,finely chopped
salt to taste,chat masala-1 tsp for seasoning, oil
Method- Grind soaked moong dal , urad dal, gingers, green chillies to make a soft batter.
In the batter add finely chopped onions, coriander leaves,turmeric powder, roasted cumin seeds, salt.Chilla batter is ready.
In another bowl mix grated Paneer, green chillies, chopped onions,chopped tomatoes,chopped coriander leaves, chat masala for filling.Keep aside.
Heat a skillet & pour a laddle full of Moong dal Cheela batter in circular motion from centre going outwards .
Drizzle 1/4 tsp oil around the spread Chilla batter.Allow the moong dal cheelas to cook to medium heat.You will notice brown spots appearing inside & around the sides.Let it get crisp & then flip & cook the cheelas for a mint.
Remove the cheeks from the skillet,place it on a platter with the bottom side facing down.Fill about scoop of paneer filling along centre diameter of cheeks & fold it lengthwise tightly.
Cut the roll diagonally into two or three pieces & sprinkle more chat masala on the top.
Pack these healthy moong dal cheela hot along with coriander chutney in kid's tiffinbox.

Amina Khaleel Aug 26, 2019

Vegetable spiral pasta

Vegetable spiral pasta is a healthy pasta dish that is perfect for your kids lunch box. This is an excellent way of making your kids eat vegetables. Vegetable spiral pasta not only looks great but also tastes awesome.


200 gms spiral pasta
4 tbsp oil
1 onion thinly sliced
1 tbsp ginger garlic paste
tsp red chilli powder
tsp salt
tsp pepper powder
3 tomatoes deseeded and pureed
1 cup vegetables finely chopped (potatoes, peas, carrot and French beans)
Chopped coriander and mint leaves
2 cheese cubes grated


Take the vegetables in a pressure cooker with cup water and a pinch of salt and cook for about 2 whistles. When the steam has come out, open the lid, strain the vegetables and keep ready. (You can use the vegetable stock to prepare soups or gravies.)
Boil plenty of water in a pan with 1 tsp salt. Add the pasta and cook for about 10 minutes till the pasta is cooked but holds its shape.
Drain off the excess water using a strainer and wash the pasta with running water. Remove all excess water and keep the pasta ready.
Heat oil in a pan, add onions and saute till the onions turn golden.
Add ginger garlic paste and saute till the raw smell goes.
Add salt, red chilli powder and pepper powder and mix well.
Add tomato puree and cook till oil starts separating.
Now add the cooked vegetables, coriander and mint leaves and mix well.
Finally add the cooked pasta and cheese and toss well.
Transfer to a serving bowl and serve hot.

anita Aug 26, 2019




binny kalra Aug 26, 2019

Receipe. Quick Tawa Rice
* 3 tbsp butter
* 2 cup cooked rice
* 2 tsp jeera
1.5 tbsp chilli garlic paste
* 1/4 cup chopped capsicum
* 1/4 tsp haldi
* 1 tsp chilli powder
* 1/4 cup chopped onions
* 1 cup chopped tomatoes
* 2 tsp pav bhaji masala
* 1/2 cup boiled peas
* salt to taste

1. Heat the butter on a large tawa, add the jeera
2. When seed crackle add the chilli garlic paste, mix well and saute on a medium flame for 2 mts.
3. Add the onions, mix well and sakte on a medium flame for 2 mts.
4. Add the capsicum, mix well, saute on medium flame for another 2 more mts..
5. Add tomatoes, mix well and again cook on a medium flame for 3 to 4 mts, while stirring occasionally.
6. Add haldi, salt, chilli powder, panchami masala and 1/4 cup of water, mix well and cook on a medium flame for 2 mts while stirring occasionally.
7. Add the rice and green peas, mix well and cook on a medium flame for 2 mts, while stirring occasionally
8.Serve the tawa pulao.
Perfect receipe for kids tiffin box, kids will love this colourful receipe

Rimjhim agarwal Aug 26, 2019

Vegetable dhokla
1 cup yellow split gram
1/4 cup split black lentils
1/4 cup rice
Salt as per taste
1 cup curd
1 cup grated carrot
1 cup finely chopped onions
1 spoon eno
2 spoon oil
4 spoon tomato sauce
4 spoon coriander sauce
Soak both lentils and rice together for 5 hours.strain into a strainer.grind into a smooth paste by adding curd.takeout in a bowl.add little water if required.cover and keep in a hot place for 2 hours.mix salt, onion,carrot,oil and eno into the batter.grease small steel bowls and pour 1 ladke full batter in each bowl.steam into a steamer for 10 minutes.takeout from steamer and demould from the bowl. spread coriander and tomato sauce on dhokla and pack in lunchbox.

Rimjhim agarwal Aug 26, 2019

Healthy beetroot Frankie
1 cup wheat flour
1/2 cup beetroot puree
Salt as per taste
Oil 4 tb spoon
200 gram cottage cheese
2 spoon mixed herbs
2 onion
1 carrot
1 cucumber
3/4 cup mayonnaise
3 spoon tomato sauce
Mix wheat flour,salt,beetroot puree,1 spoon oil in a bowl and knead a soft dough by adding water.cover and keep aside for 10 minutes.cut cottage chhese in long thick strips.mix cottage cheese,2 spoon oil,1 spoon mixed herbs in a bowl and keep aside for 10 minutes to marinate.grill marinated cottage cheese from both sides in a grilling pan.shred onion,carrot and cucumber and mix mayonnaise,tomato sauce ,1 spoon mixed herbs into it.devide the dough into equal portions and roll a thin wrap.slightly cook from both sides in pan.put 1 wrap on a plate and spread 2 spoon of onion mixture on it.put 2-3 cottage cheese in middle and roll tightly.cook from all sides by applying little oil on a pan.wrap into a aluminum foil and pack in kids lunchbox.

Jyotsna Pandey Aug 25, 2019

appe raagi rava recipe
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Vijayasri Parthasarathy Aug 25, 2019

Vegan Burrito Lunch Bix

Red Rice
Red kidney beans
Pico de Gallo
Sauteed bell peppers

Pico de Gallo is just chunks of tomatoes and onions tossed with salt, black pepper powder, cilantro and lemon juice.
I sauted the bell peppers in olive oil and salt till they were cooked but still crunchy.
Red rice was soaked for five hours. I discarded the water in which the rice was soaked and then cooked the 1 cup of rice in 3 cups of water.
I dont like just the boiled beans and to be honest refried beans look like baby food

Vijayasri Parthasarathy Aug 25, 2019

It is quick and healthy and I was really excited to try something.
Finger millets Veg Upma/ Poha.
Take the required quantity of the millet flakes. I took two cups. Sprinkle water on them in a sieve or colander till moist. Leave aside for 2,3 mins.
Heat some oil in a pan. Add mustard seeds, cumin seeds, white urad dal, roasted chana dal, pinch of hing, curry leaves and saute till the dals are golden brown. Add one finely chopped onion and fry till golden. Add finely chopped chillies as per taste and ginger.
Next add fresh veggies of choice such as beans, carrot, green peas, corn etc. Add salt, turmeric pd, little red chilli pd and cover n cook for few mins.Once veggies are almost done, add the moist millet flakes.Check the seasoning and just mix everything well.Does not need further cooking.
Can add pinch of sugar if preferred and just before serving, squeeze some lemon juice.
Garnish with fresh coriander leaves and coconut if desired.
This Upma/ poha would be very filling and healthy as breakfast or tiffin box and by now most are aware of the health benefits of millets. So try and include them in your diet.

Abhishek chauhan Aug 25, 2019

For busy mornings when you're pressed for time, make this quick egg fried rice ready in only 25 minutes. A delicious Chinese recipe with stir fried eggs squashed together with garlic, onion, rice and various spicy sauces and finally served with scrambled egg on top. This amazingly easy egg recipe is a great idea to satisfy those hunger pangs.

Kamaldeep Kaur Aug 25, 2019

Veggie Sooji Fingers and Roasted Fox nuts with Jaggery powder

Preparation time - 7 minutes
Cooking time- 10 minutes

Veggie sooji fingers
4tbs- sooji
2tbs- malai
1/2cup- chopped veggies ( corn, capsicum, onion,tomato) ur kids choice
1tsp- butter
2pc- bread
Salt, pepper, pizza seasoning according ur taste
Method- take a bowl put veggie, sooji, malai mix it together now add all spices, pizza seasoning
Take a bread slices spread the veggie mixture on it roaste both sides with butter on non stick pan
Cut in to fingers shape and pack with tomato ketchup
Roasted fox nuts -
1 cup- fox nuts
1tsp- desi ghee
2tbs- Jagger powder
Take a non stick pan put desi ghee roast fox nuts till it become crispy
Switch off the flame add jaggery powder mix it nicely
Jaggery foxnuts full of iron , calcium, vitamins
Full healthy tiffin for ur kids

Bobly Rath Aug 24, 2019

Dish name:
Fried Achari Vermicelli :

Fried Achari Vermicelli is a yummy, tasty and healthy lunch box recipe for kids. As the use of Achari masala this is so yummy and due to the use of veggies it becomes more healthier.

#Preparationtime: 10minutes
#Cookingtime: 20minutes
#Servingcounts: 3servings

#Ingredients :
-1cup vermicelli
-1/4cup chopped onion
-1/4cup chopped carrots
-1/4cup chopped cauliflower
-1/4 cup chopped beans
-1/4cup green peas
-1/4 cup chopped capsicum
-1/4 cup splitted cashew nuts
-3tsp oil
-1tsp achari masala
-Salt as per taste
-2 cup water

-Heat a wok or pan and put 1tsp of oil in it and roast the vermicelli till golden brown and keep it aside.
-In the same pan put remaining oil and put chopped onion in it.
-When they become transluscent then add the chopped veggies and cashew nuts in it and mix it well.
-Then cover it and cook it in low flame for sometime and then add water, salt in it.
-When the water starts boiling then add the fried vermicelli in it and again cover it for sometime.
-Add the achari masala in it and again cook it till the vermicelli becomes soft and dry.
-Now your fried achari vermicelli is ready to serve.
-Serve hot or pack it for the lunch box for kids.

Bobly Rath Aug 24, 2019

Dish name:
Peri Peri Prawn fritters in spicy spinach rice :

If your child is a non-vegetarian lover then this is the best option for the lunch box. It is also protein packed healthy recipe too. Peri Peri prawn fritters in spicy Spinach rice is a yummilicious maincourse dish. The Peri Peri sauce used in this dish enhances the taste of the dish. The beautiful colour of the dish really attract any non veg lovers towards it. I have also used Peri Peri sauce while making the spinach rice for which this dish is really so yummilicious.

#Preparationtime:10 minutes

#Ingredients :
For Peri Peri prawn fritters :
-200gm prawn
-2tsp gram flour
-2tsp semolina
-1/2tsp turmeric powder
-1tsp chilli powder
-2tsp Peri Peri sauce
-Salt as per taste
2tsp chopped coriander leaves
-1tsp vinegar
-Oil for deep frying
For spicy spinach rice:
-1.5 cup rice
-1tsp ghee
-1tsp lemon juice
-3tsp oil
-1bay leaves
-1inch cinnamon
-5-6black pepper
-1star anise
-3 cup chopped spinach
-10-12 cloves chopped garlic
-2 medium sized onion chopped
-2 chopped green chilli
-1/2cup green peas
-1/2tsp turmeric powder
-1tsp chilli powder
-Salt as per taste
-1/2tsp garam masala powder
-1/2tsp coriander powder
-2tsp Peri Peri sauce

#Preparation :
- First of all wash and prepare the rice with sufficient water.
-When 80%of the rice is cooked then drain all the water from it.
-Add ghee and lemon juice and keep it aside without covering it.
-In the meantime wash the prawn and mix all the ingredients except oil for making Peri Peri prawn fritters.
-Rest it for 5minutes and then heat a Kadai and deep fry the prawns till golden brown.
-Heat another pan and put oil in it and then add all the whole spices in it and saute it for 20-30seconds.
-Then add chopped garlic in it and when they become golden in colour then add the chopped onion in it and saute it till they become transluscent.
-Then add chopped spinach and green peas in it. Mix it well and add all spices and salt and mix it properly.
-After 3-4 minutes when the green peas and spinach half cooked them mix the rice and prawn fritters in it.
-Then add the Peri Peri sauce and cover the lid for 5minutes.
-After that switch off the flame and now your Peri Peri prawn fritters in spicy spinach rice is ready.
-Serve hot or may serve with any raita or pack it for the kid's lunch box.

Ambikamurali Aug 24, 2019

Sushree Satapathy Aug 24, 2019

Quinoa Upma
It is my passion to make healthy brunch or breakfast for my family
4 servings
1 cup quinoa
2 tsp ghee
1/2 tsp mustard seeds
1/2 tsp urad dal
1 pinch asafoetida
6-8 curry leaves
1 medium onion chopped
1 chopped green chillies
to taste Salt
1 tsp sugar
1 tbsp chopped coriander leaves
1/4 cup chopped carrot
1/4 cup chopped beans
1/4 cup broccoli
1 chopped tomato
1 chopped potato
as needed For garnish- strawberry slices with mango chutney
Dry roast the quinoa for 2 minutes. Then soak it in 1 cup of water. Heat ghee in a pressure cooker add mustard seeds, urad dal, asafoetida, curry leaves, saute for a few seconds then add onion chopped, green chilli chopped, saute till translucent. Add chopped vegetables saute little, then add salt to taste Add sugar. Then add soaked quinoa and mix it thoroughly. Now add 2 cups boiling water, coriander leaves and mix well.
Cover with lid and cook it for 7 minutes.After 10 minutes release the cooker then serve hot.

Jisha Varghese Aug 23, 2019

CREATIVITY ::-representing the beauty of Gulf especially UAE.
Burj Al Arab - internationally famous for its richness and quality service .
Image quality - captured using Canon 1200D

My child loves to finish off the breakfast at the earliest if such products are included.So it has become a creative job for me and all these healthy items have become part of our life.

whole kernel corn
Chocolate cake mix
Mixed vegetables
Garden peas
Tomato ketchup
Natural jam
Baking yeast
Along with other healthy balanced food like
Whole wheat tortilla
Chocolate flavored rice puffs
Boiled egg

Prabha Aug 23, 2019

Rava Idli
1 cup rava / semolina / suji, coarse
1 cup curd / yogurt
tsp salt
cup water
tsp eno fruit salt or pinch of baking soda
Firstly, in a large pan roast 1 cup rava for 5 minutes or till it turns aromatic.
allow it to cool completely, and transfer roasted rava to a mixing bowl.
add in 1 cup curd, tsp salt and combine well without forming any lumps.
allow to rest for 20 minutes or till rava / sooji absorbs water,
again add cup water or as required to prepare idli batter consistency and add onion , tomato and capsicum
just before steaming the idlis, add in tsp eno fruit salt or pinch of baking soda and give a gentle mix.
pour the batter immediately onto greased idli plate.
steam them on medium flame for 15 minutes or till the idli are cooked completely.
finally, serve soft sooji idli along with chutney and sambar.

Namita Tiwari Aug 23, 2019

Kids love variety and change in their tiffin and Badeel makes a delicious and healthy tiffin option for children. Badeel is popular Kumaoni snack. It is made of Bengal split grams (chana dal) and flavoured with garlic and ginger. Chana dal is a rich source of protein and B-complex vitamins. It is rich in folic acid and is high in fiber. Send Badeel in the lunch box with green mint chutney or ketchup

1 cup (240 ml) Bengal split gram (channa daal)
7 to 8 garlic buds peeled
1 inch piece of ginger peeled
2 to 3 green chilies (optional)
cup water
1 teaspoon salt
1 teaspoon turmeric powder
1 tablespoon mustard oil (or any other vegetable oil)
teaspoon cumin
2 to 3 tablespoons vegetable oil (for greasing the plate and for shallow frying)
Wash and soak Bengal split gram (channa daal) overnight or for a minimum of 5 hours.
Drain out water.
Transfer soaked daal to the mixer. Add cup water and grind it along with salt, garlic, ginger and green chilies. The paste should be fine.
Take mustard oil in a thick bottom steel wok. Heat mustard oil. Add cumin. Turn off the heat.
When the oil gets a little cold, add daal paste. Taste salt at this stage. Add more if needed.
Turn on the gas to the medium flame, stir the paste continuously. It will stick to the bottom of the wok and to the sides. Scrape down the mixture and keep stirring.
When it begins to boil, reduce the flame and cook on low flame stirring continuously.
The mixture begins to change colour, becomes thick and the raw smell goes away as it gets cooked. Keep stirring.
When the mixture becomes thick, reduces in quantity and begins to leave the bottom of wok while stirring, it is done. Turn off the heat.
Grease a plate. Let the mixture cool for about 10 minutes.
Drop the daal mixture in the plate. Apply some oil in the palms, and spread the mixture to a uniform thickness in the plate by pressing with hands. After 10 minutes, cut diamond shapes with a sharp knife. Keep aside to cool completely.
Heat a non stick pan. Add 1 tablespoon of vegetable oil. Add the badeel pieces and cook on medium flame till they turn pink. Turn and cook on the other side.
Serve hot or cold with coriander garlic chutney or ketchup
My notes: Take care not to overcook the mixture as it will become hard and dry. Turn off the heat when it just begins to leave the sides of the wok while stirring.

Namarta Aug 22, 2019

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Sanghamitra Mohapatra Aug 22, 2019

1/2 cup wheat flour
1/2 cup Maida
2 Eggs
1 tsp Milk
1 Onion
2 Green chillies
1 tbsp Spring Onion (Minced)
1 tbsp Tomato (Minced)
1/2 tsp Ginger (Grated)
1 tbsp Carrot (Grated)
Oil for frying Parathas
1/2 tsp Pepper powder
Salt as per taste
In a bowl add Wheat flour, Maida and Salt as per taste.
Knead the flour by adding water and make a soft dough and keep aside.
Beat the eggs with milk and add salt and pepper powder along with minced vegetables.
Take small parts of kneaded flour and roll it to make a thin roti.
Heat the Tawa and put the roti on it, add little oil and roll over on slow flame. Put the egg mixture in the center of the roti and fold it in triangular shape or just like parathas.
Add oil and fry till golden brown.
Serve hot with ketchup or schezwan chutney, with dum aloo it also tastes really good.

Prabha Aug 22, 2019

Crunchy munch corn cutlets
These fabulous Crispy Corn Cutlets are just the snack a child's tiffin needs. It gives nutrition along with variety in the tiffin, helping to break form the monotonous paranthas and sandwiches !!


Serves: 12-15 cutlets | Prep time: 10 minutes | Cook time: 10 minutes


- Sweet corn: 1 and half cup (boiled and mashed)
- Potato - 1 (boiled and mashed)
- Poha - 1 cup
- Green chillies - 2 (or as per taste, minced)
- Onion - 1 (finely chopped)
- Mint - cup leaves (chopped finely)
- Chilli Powder - 1 tsp
- Cumin powder - 1 tsp
- Amchoor - tsp or as per taste
- Salt - 1 tsp or as per taste
- Pepper - tsp
- Coriander - small handful
- Cornflakes - 1 cup
- Cornflour - 2 tbsp or as required


- Blend the boiled sweet corn to a rough paste.
- Soak the poha in water for 3 minutes and then drain the water.
- Add the boiled and mashed potato, poha, chopped onions, green chillies, red chilli powder, cumin, amchoor, mint, salt, pepper, coriander and mix everything together.
- Crush some cornflakes and mix with cornflour.
- Form small cutlets and dunk them in the cornflakes mixture.
- Deep fry these and serve hot!
- For a healthier option you can bake them for 10 minutes at 180C and then deep fry until golden and can use olive oil as well.
Additionally to make it more healthy, chopped veggies like cauliflower, carrots, diced beetroots, beans etc cab also be added to the cutlets to make up for the veggies which children resist to eat all the time.

Lipi Chakraborty Aug 22, 2019

My kid is bit finaky with non veg. Have to hide and give.
My preparation are all homemade :
1. Banana bread open sandwich loaded with chicken mayo and sezwan sauce topped with cheese and grated carrots
2. Vanilla cake with sprinkler
3. Handmade chocolate lollipop

Banana bread : 2 1/2 cup maida, 1 TSP instant dry yeast, 2 tbsp milk powder, 1 tbsp sugar, 1/2 tsp salt, mashed ripe banana, milk and 1 egg ( skip egg if veg)
Mix all ingredients to make dough and do bread proving as done for bread. Bake at 200 degrees for 20-25 minutes until done.
Cool and cut in required Slice.
For filling. Boiled and shredded chicken, mix with mayo and sezwan sauce, salt to taste. Layer on sliced bread. Cover with cheese and grated carrots. Heat on low flame on tawa for the cheese to melt.

Vanilla cake I have used premix to bake this cake. (Follow as per box). Added vanilla essence and sprinkler, for change in looks.

Chocolate lollipop. Dark chocolate melted and set in lollipop shape decorate with white chocolate and gems

Namra Khan Aug 22, 2019

Namra Khan Aug 22, 2019

140g ground almond
140g butter, softened
140g golden caster sugar
140g self-raising flour
2 eggs
1 tsp vanilla extract
250g raspberry
2 tbsp flaked almond
icing sugar, to serve
Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.

Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and then serve it

Mousumi Biswas Aug 22, 2019

Poha cutlets

Mousumi Biswas Aug 22, 2019

Oats shallow fried bread pakoras

Mousumi Biswas Aug 22, 2019

Mixed dal idlis

Sanchita Mittal Aug 22, 2019

Jowar-Bajra Khakhra Pizza

Pizza in desi style, totally Innovative to the core.
There are many aspects that make the Khakhra Pizza appealing to kids, and satisfying to moms too.
Instead of a plain flour base, the pizza base used here is nutritious jowar-bajra khakhra. As the base is thin and crispy, it also requires much less cheese than a traditional pizza. While fresh veggies like capsicum add crunch to the topping, exotic onion tomato salsa brings in a flavourful punch. Whats more, the Khakhra Pizza is also temptingly colourful, so no one can eat just one.

Recipe type: Side dish
Cuisine: Indian
Serves 2
Prep time 5 mins
Cook time 10 minutes

6 Jowar-bajra khakhras ( 8 " diameter)
For the Topping
1 teaspoon unsalted butter
2 medium onions finely chopped onions
1 medium capsicum finely chopped
1/4 cup shredded cabbage
1/2 cup grated processed cheese
2 tablespoons tomatoes chopped
2 tablespoons American sweet corn kernels
1/4 teaspoon Salt to taste
1/2 teaspoon sweet chilli sauce (optional)
4 tablespoons pizza sauce
1/2 teaspoon chilli flakes
2 teaspoon dried oregano
1 tablespoon tomato ketchup for serving

To Assemble Khakhra Pizza
Just before serving, place 3 jowar - bajra khakhras in a stack on a serving plate. (I have taken 3 as the Khakhras are very thin)
Spread a generous amount of Pizza sauce on the top most khakhra

Now add all the chopped veggies toppings one by one, add sweet corn kernels.
Put the grated cheese, and sprinkle oregano, garlic powder and chilli Flakes.

Next bake in microwave oven for 5 minutes, for 2 minutes at high and for next 3 minutes at medium.
Repeat the steps for topping to make 1 more khakhra pizza.
Serve immediately with tomato ketchup.

Kavita Aug 22, 2019

Before i share my recipe, i wish to thank parentcircle for this wonderful idea of starting this contest. This will make all moms happy as we will get so many lunch box recipe ideas for our kids .

I am not very particular about measurements of ingredients in my recipes. I add anything and everything thats healthy to my recipes, without worrying about perfect measurements. And they turn out good. All these are tried, tested and appreciated by my kid and her friends too.

Lets start -
I have 3 recipes here which use more or less the same ingredients with minor variations here and there


For cheela
Soak a handful each of variety of lentils of your choice. Eg. Tur dal, moong dal, masoor dal, urad dal, saboot moong etc. Mix them all together and soak in water for 4-5 hours.
You can take a tablespoon of each of these or add or reduce a particular lentil to suit your taste.

Soak a cup of rice separately alongwith a teaspoon of methi seeds.

After 4-5 hours drain the water and grind the dals. Then grind rice. Mix them together. You can add 1 inch piece of peeled ginger and 1 or 2 green chillies also with this batter.

Keep them for fermenting for 4-5 hours

Add salt to the batter. Stir well and then
make.cheelas with this batter directly by greasing a non stick tawa or pan and dropping a ladleful of this batter on the pan. Then spread it evenly to make thin dosa or cheela. Fry from both sides till golden brown

For a more nutritious version, add few ground raw vegetables to this batter. Eg beetroot, caosicum, onion, carrot, tomatoes etc.
Mix the ground dals.and vegetables and cook cheelas.

2. Parathas
some kids may not like cheela or dosa. We can make paratha for them using the same ingredients.

Take 2 cups wheat flour. Add spices like salt, turmeric powder, dhania powder, ajwain seeds, til or sesame seeds, kalonji seeds. Add a tablespoon of hot oil to this flour.
Then knead it with either the dal batter or both dal and vegetables batter together.
No need to add any water.
Roll into roti or parathas as per taste


Using the same dal and vegetable mixture, we can make appe. Just add little sour curd and a pinch of soda to the mixture before putting the batter in appe moulds

So with the same ingredients, we can make healthy cheela, paratha and appe too

Mukti Sahay Aug 22, 2019

Prep Time : 15 mins
Cooking Time 20 mins
Serve : 2

Wheat flour - 1 cup
Carom seeds - a pinch
Onion seeds - a pinch
Salt - to taste
Clarified butter - 1 tbsp
For stuffing
Finely chopped capsicum - 1/2 bowl
Sweet corn - 1/2 bowl
Mozzarella cheese - 100 gms
Salt - to taste
Black pepper powder - 1/4 tsp
Oil - 2 tbsp

Boil the corn.
Remove the water from corn.
Take a bowl add ,mozzarella cheese ,capsicum,sweet corn,salt and black pepper powder and mix well.
Now stuffing is ready.
Take a bowl add wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well.
Make a soft dough with the help of water.
Keep aside for 30 mins.
Divide the dough into equal size balls.
Roll them with rolling pin.
Add 2 tbsp filling in the center of paratha. close it like a lifafa/envelope.
On a heated pan make lifafa paratha applying oil on both sides.
Serve hot with sauces.

Mukti Sahay Aug 22, 2019

Bread - 4 slice
Grated processed cheese - 100 gms
Grated cucumber - 1 cup
Finely sliced onion - 1/2 cup
Hot n sweet chilly sauce - 2 tbsp
Butter - 50 gms
Black pepper powder - 1/4 tsp
Chilly flax - 1/4 tsp
Salt - to taste

Apply butter on the bread slice.
Spread hot n sweet chilly sauce on the bread.
Add cucumber and onion on the bread.
Now add grated cheese on the bread slice.
Sprinkle black pepper powder,chilly flax and salt.
Grease non stick pan with butter and place the bread slice.
Cover it and cook in a low flame for two mins.
Cheese melt on the bread now your open cheese sandwich is ready to serve.
Cut into two pieces.

Mukti Sahay Aug 22, 2019

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 2

Bread - 4 slices
All purpose flour - 2 tbsp
Milk - 1/2 cup
Butter - 100 gms
Lemon juice - 1/2 tsp
Grated cheese - 1 cube
Tri color bell pepper - 2 tbsp
Grated carrot - 1 tbsp
Grated cabbage - 1 tbsp
Finely chopped french beans - 1 tbsp
Finely chopped green chilly - 1/4 tsp
White pepper - 1/4 tsp
Parsley - 1/2 tsp
Salt - to taste

Heat one tbsp butter and all purpose flour in a pan.
Saute for few seconds.
Add milk little by little and stir continuously.
Add tri color bell pepper,cabbage,carrot ,french beans and green chilly and mix well.
Add parsley,white pepper,salt,lemon juice and cheese.
Turn off the flame.
Cut the edges of the bread.
Apply butter on the bread.
Spread the white sauce mixture on the bread
Cover the bread slice with other slice.
Heat non stick pan.
Grease the pan with butter and place the sandwich on medium flame and grill it.
Spread the butter both the sides gets golden brown.
Cut into triangle shape.
Serve hot with tomato ketchup.

Mukti Sahay Aug 22, 2019

Bread - 4 slices
Butter - 50 gms
Grated processed cheese - 50 gms
Green chutney - 1 bowl
Carrot - 2

Spread butter on the bread slices.
Now spread green chutney on the bread.
Cut in half.
Cut carrot in small round pieces and place on the sandwich
Arrange the bread slices on the plate like christmas tree
Sprinkle cheese on the plate.
Serve immediately

Mukti Sahay Aug 22, 2019

Prep Time : 20 mins
Cooking Time : 15 mins
Serve : 4

Bread - 4 slice
Grated carrot - 1/2 bowl
Grated capsicum - 1/2 bowl
Grated mozzarella cheese - 1/2 bowl
Butter - 50 gms
Black pepper powder - 1/4 tsp
Salt - to taste

Wash peel and grate the carrot.
Wash and grate the capsicum and also grate the mozzarella cheese.
Now stuffing is ready.
Take a bread slice first row we add grated cheese,second row we add grated capsicum and now third row we add grated mozzarella cheese
Sprinkle some black pepper powder and salt on it.
Now cover the bread slice with other slice.
Heat non stick pan.
Grease with butter and place the sandwich on medium flame and grill it.
Spread the butter both the sides get golden brown.
Cut into two pieces.
Serve hot

Mukti Sahay Aug 22, 2019

Prep Time : 15 mins
Cooking Time : 10 mins
Serve : 2

Bread - 4 slice
Grated cucumber - 4 tbsp
Grated processed cheese - 1 cube
Butter - 1 cube
Black pepper powder - a pinch

Grate the cucumber and cheese
Sprinkle some black pepper powder and mix well.
Spread the cheese cucumber mixture on the top of the bread.
Cover this stuffed slice to other slice.
Heat non stick pan.
Grease with butter and place the sandwich on medium flame and grill it.
Spread the butter both the sides get golden brown.
Cut into two pieces.
Serve hot with tomato ketchup.

Mukti Sahay Aug 22, 2019

Prep Time : 25mins
Cooking Time : 15 mins
Serve : 2

Eggs - 2
Grated cheese - 1 cube
Chopped onion - 1
Finely chopped green chilly - 1 - 2
Finely chopped tomato - 1
Finely chopped coriander leaves - 2 tbsp
Black pepper powder - 1/4 tsp
Salt - to taste
Bread - 4 slices
Butter - 100 gms

Take a large bowl break the eggs.
Whisk the eggs until fluffy.
Heat butter in a pan.
Add onion and saute for 2 - 3 mins.
Add salt,black pepper powder,tomato,green chilly and coriander leaves and mix well.
Now add egg and stir continuously
Now stuffing is ready.
Take a bread slice and spread the cheese.
Add 2 tbsp egg masala bhurji on the top of the bread..
Cover this bread slice with other slice.
Heat butter in a pan.
Place the egg bhurji masala sandwich on medium flame and grill it.
Spread the butter both the sides get golden brown.
Cut into two pieces.
Serve hot with tea.

Mukti Sahay Aug 22, 2019

Grated cheese - 1 cup
Green peas - 250 gms
Carrot - 250 gms
Finely chopped green chilly - 2
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Ginger garlic paste - 1 tsp
Salt - to taste
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Asafoetida - 1/4 tsp
For chapati
All purpose flour - 2 cup
Clarified butter - 4 tbsp
Onion seeds - 1/4 tsp
Clarified butter - 4 tbsp
Salt - to taste

For chapati
Take a bowl add all purpose flour,salt,2 tbsp clarified butter,carom seeds and onion seeds to make a soft dough using little water at a time.
Keep aside for 30 mins and knead the dough again
Divide the dough into four parts and roll out thin chapati
Heat pan and make four chapatis.
For matar stuffing
Heat one tbsp oil in a pan add asafoetida and cumin seeds to crackle.
Add 1/2 tsp ginger garlic paste and saute for one mins
Add matar,green chilly,red chilly powder,turmeric powder,coriander powder and saute for 4 - 5 mins.
Once cooled,grind to make a coarse paste.
Add salt and mix well.
Now matar stuffing is ready.
For carrot stuffing
Wash,chop and grate the carrot
Again heat one tbsp oil in a pan,add cumin seeds to crackle.
Add 1/2 tsp of ginger garlic paste and saute for one mins
Add grated carrot ,red chilly powder,turmeric powder,coriander powder and salt and saute for 4 - 5 mins.
Now carrot stuffing is ready.
Take one chapati and stuff with matar filling and cover with other chapati
Now spread grated cheese and cover with other chapati
Now add carrot filling and cover with the other chapati.
Grease the pan with clarified butter and place the stuffed chapati applying clarified butter on both sides.
Cook on a low flame till crispy
Serve hot.

Mukti Sahay Aug 22, 2019

Prep Time : 15 mins.
Cooking Time : 20 mins.
Serves : 2

Basmati rice - 1 cup
Chana dal - 1/2 cup
Chopped onion - 1 small size
Ginger garlic paste - 1 tsp
Whole black pepper - 2
Cloves - 2
Cinnamon - 1 inch stick
Green cardamon - 2
Black cardamom - 1
Cumin seeds - 1/4 tsp
Clarified butter - 2 tbsp
Salt - to taste
Coriander leaves - 1 tbsp

Soak chana dal for 4 - 5 hours and also wash and soak basmati rice for fifteen mins and strain it
Heat clarified butter / ghee in a pressure cooker
Add whole garam masala to crackle.
Add onion and saute for 2 - 3 mins.
Add ginger garlic paste and chana dal and saute for 3 - 4 mins..
Add rice and mix well.
Add salt and two and half cup of water and cover the lid of the pressure cooker
When pressure cooker release the whistle turn off the flame
Serve with raita. and salad

Meenu Ojha Aug 22, 2019

Paneer Paratha. My son love very healthy to kids. ALL THAT YOU NEED TO PREPARE THIS RECIPE
1/2 cup Whole wheat flour2 tbsp paneer1 tbsp chopped onionSalt to tasteAmchur a pinchRed Chili powder to tasteGaram Masala to tasteGhee as requiredButter for serving
Take half cup of whole wheat flour, a pinch of salt, a tsp ghee in a mixing bowl. Pour about 1/4th cup of water first. Mix knead the dough. Add more water as per requirement and knead into a soft dough. Cover and allow the dough to rest for 20-30 minutes. Grate paneer and add all the spices to the same as per the taste and requirement. To this mixture also add the chopped onion. Mix everything well so that the spices are uniformly mixed with the paneer and the onions. Pinch a small bowl from the dough and roll it in between your palms to make it even. Dust some flour and with a rolling pin (belan) roll it into a small circle. Place the paneer stuffing in the center on the rolled dough. Get the edges towards the center so as to give it a potli/pocket shape. Press it well so that stuffing doesnt come out. Sprinkle some flour and roll the stuffed parantha in a circle. Heat the tava and place the rolled parantha on it. Flip when one side in partly cooked. Apply ghee on this side with a spoon. Turnover and flip. Let the ghee side get cooked now. Spread some ghee on the top and flip again. Press the parantha edges with a spatula so that the edges are cooked. Flip once or twice till the paneer parantha has golden spots and is evenly cooked. Serve hot with curd or sauce.

Many school allow only paratha & vegetable only so some times I mix potato & pees in this above mixture & make a healthy n yummy vegetable paneer paratha.

Shireesha Siri Aug 22, 2019

Kheema balls , a perfect lunch box recipe for kids

Kheema :: 300 grams
Chillipowder:: 1/2 TSP
Salt : 1 TSP
Green chillies - 2
Ginger garlic paste -1/2 TSP
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mint leaves - Enough to taste
Oil - 1 tsp
Coriander - Some leaves


1) Mix kheema with chillipowder, Salt, Ginger garlic paste, turmeric powder, garam masala, onion.. Grind it..

2) Make balls with kheema mix..

3) Heat oil in a pan add finely chopped green chillies, mint..

4) Slowly add kheema balls into pan one by one..

5) Don't mix it for ten minutes.. After ten minutes slowly reverse the balls..

6) Some water will came out from balls.. Fry the balls until all the water dry.

7) It takes 30 minutes for perfect fry.. Now add coriander leaves..

8) So the tasty Kheema balls ready to serve..

This kheema balls are very tasty and mouthwatering dish.. Aashirvaad kura kaaram adds extra spicy taste to this kheema balls..
Hope you like my entry.

Wish to win..

Shabnam Desai Aug 22, 2019

Do your kids fuss with over capsicum. This recipe will make them more and more.
Capsicum delight sandwich
2 medium size onions
2 medium size capsicum deseeded
Few strands of coriander
Half teaspoons oregano
2 tablespoon Eggless mayonnaise
1 cube cheese
1 green chilli (optional)
2 teaspoon cooking oil
8 slices of bread
Salt to taste
Serving : 4 sandwiches
Step 1
Chop the onions, capsicum,coriander and chilli fine.
Heat the pan, add 1 teaspoon oil, add the chopped onions and capsicum and saute it for just 2 or 3 minutes. Add salt and the oregano. Mix well. Remove it from the gas. Step 2
Add the mayo, cheese and coriander in the onions and capsicum mix well. Let it cool
Step 3 once the mixture cools down.
Take a spoon spread it evenly on one side of the bread, cover the other side with the slice of bread. Now heat the griddle add few drops of oil and toast the sandwich on both sides until golden brown.
I hope you like this recipe.
I bet your kids will ask for more.

Divya konduri Aug 22, 2019

*Recipe...soya khati role*
1cup whole wheat flour
150grms soya
1cup chopped onion
1tsp chilli powder
1tsp salt
1tsp cumin powder
1tsp daniya powder
1/2tsp garam masala
2tsp tomato sauce
3tsp oil
1/2cup coriander

Method...boil soya chunks drain water keep a side..cut into small pieces..
1.Take a bowl put flour add salt pour water to make kneaded soft dough.
2.heat a cadai pour oil add chillies,onion keep statue ..
3.once onion becomes transparent add Ginger garlic paste fri well
4.t hen add soya crush add salt,chilli powder,turmeric,garam masala,daniya powder,cumin powder,coriander mix up well
5.well stuff is ready to stuff on roti
6.take a dough make role with roller fri on tavva both sides add oil once it get brown patches
7.take each roti apply tomato sauce place soya stuff on middle place onion , capsicum slices role up with roller place on tavva fri well ...once get stiffness take out cut by half serve with tomato sauce garnish with onion slices
7.ready to serve

Selvabhavani Aug 22, 2019


100th maida flour
1 tbsp granulated sugar
2 tbsp butter
1 tbsp milk
1tspsalt to taste
Oil for shallow frying
Choco powder or melted chocolate


1. Mix maida flour, sugar & salt in a bowl

2. Add butter use your fingers to crumble it.

3. Add milk, use a spatula to crumble it again.

4. Roll the mixture.

5. Fry the roll in oil.

6. Leave to cool completely

7. Dip the roll into melted chocolate or decorate as you like then make it cool

Selvabhavani Aug 22, 2019


1/2packetmaggi masala
1/2cupmixed vegetablescarrots, peas, cabbage
1/4cupboiled and mashed potatoes
1/2tspfinely chopped green chillies
1/4cupfinely chopped coriander
1tspCumin seeds if necessary
1/2cupchopped onions
1tspchaat masala
1tspsalt to taste
Oil for shallow frying


1. Make maggi masala according to packet instructions making sure all the water is drained.

2. Mix all the ingredients well with the cooked noodles and then divide them into equal portions.

3. Flatten each portion using your hands to make the cutlets.

4. Heat oil in a pan and shallow fry the cutlets.

5. Once the cutlets are golden brown, drain the excess oil on a kitchen towel and serve them immediately with ketchup or spicy chutney.

Ankita Aug 21, 2019

Desi Pizza
Moong dal pizza
Its a version of Indian Pizza. A breakfast filling snack.

_. Dhuli moong dal(mung bean-split green lentil) - 1 cup
__ Finely chopped vegetables of your - 1 cup.
_Salt and red chili as per taste
_1 Tsp ENO fruit salt _Cheese grated
-Soak moong dal for 2-3 hrs and grind it in mixer-blender.
-Make a fine paste; it should be thick batter like for dosa-pancake.
-Now take it out in a big bowl and add salt, garam masala and red chili powder according to taste.
-In a separate bowl just mix all the finely chopped vegetables and etc, now add a pinch of salt and mix.
-Heat a non stick tawa or fry pan on gas, put little oil and spread it evenly.
-Take 3/4 cup moong dal batter in a separate bowl, add 1/2 Tsp ENO fruit salt.
?- Add 2 tbsp water over the ENO and mix well. The batter will be becom fluffy.
- Immediately pour this batter on hot greased pan.
- After 1-2 minutes, put few drops of oil on the surface.
-Now slowly turn the side.
- put the cut marks on top or cooked side of dal pizza with the knife. Don't cut deep or bottom.
Flip the top layer towards outside.
Add salt, chilly powder to the chopped vegetables according to taste.
Now add the chopped vegetables and cheese over the pizza.
Cover with the top layer towards inside.
Add some oil or butter and slowly turn the side with the help of spatula.
Let it cook from both sides.
Serve hot

Mousumi Biswas Aug 21, 2019

Healthy Salad

Lakshmi Aug 21, 2019

Palak biryani
Palak- a handful
Basmati rice-1/2 cup
Salt and water- as needed
Chilli powder-1/2 spoon
Coriander powder-1 spoon
Kasoori methi n garam masala -1/4 tsp
Tomatoes n onions-2
Cream-1 spoon
Brown onions n kewra water ( optional)
Ghee -2 tsp
Take a cooker add ghee in it. Then fry onion n tomato slices until mushy then add ginger garlic paste, after the raw smell leaves add palak n all the masalas,salt and water,optional items and cream.close the lid leave it for two whistles n your lip smacking palak biryani is ready to pack with raitha.

Divya konduri Aug 21, 2019

Lunch to take a perfect meal this is perfect Delectable dish ...
Dish..panner peral biryani

120grms panner
2tsp cornstarch
1cup fried onions
1cup chopped onion
1cup chopped tomato
1 tsp Ginger garlic paste
Half cup ghee
1bowl Half boiled rice
1cup chopped coriander,mint
1tsp salt
1tsp chilli powder
2green chilli
Half tsp cumin,daniya powder
Half tsp biryani masala

Panner perals preparation...
1.take a plate grate panner add cornstarch mix up well soft kneaded dough take small amount make round shape
2.heat a fring pan pour 1tsp ghee put panner balls fri 1min keep a side
Biryani masala preparation..
1.heat a cadai pour ghee put whole masala spices then put chilli ,onion pieces add Ginger garlic paste fri well once raw ness left
3.add tomato,carrot pieces keep cook once veggeis soften then add spicyseasoning well main course gravy is ready now ready to assemble al those
Biryani preparation...
1.take thick bottom cadai pour ghee add coriander mint leaves place already prepared curry next add fried onions,fried panner perals then again place half boiled rice then curry,coriander,fried onions ,panner balls repeat combination like upto top of cadai
4.keep cadai on medium flame until it should bind flavours and fully cooked finally
5.take a serving bowl place biryani garnish with fried kaju,coriander ready to serve with raitha,gravy curry
7.very tasty innovative panner peral biryani lunch is ready enjoy the taste best for lunch and healthy????

binny kalra Aug 21, 2019

Receipe. _. Dora Cake

* 2 tbsp butter
* 1/4 cup cream
* 1/4 cup condensed milk
* 1/2 cup powdered sugar
* 1 tsp baking powder
* 1 cup maida
* 100gm chocolate spread
* 80ml + 2 tbsp water

1. In a mixing bowl add butter, cream, condensed milk, powdered sugar, mix well for 2 minutes.
2. Add water mix well, add baking powder mix well.
3. Add maida, mIx well, be sure there is no lumbs. Add water if required to get thick but flowing consistency.
4. Heat nonstick pan. Put batter on pan, cover the pan cook for 1 minute make sure flame is low.
5. After 1 minute there is lot of bubbles and dora cake is cooked from bottom but still raw from the top.
6. This is perfect time to flip it, cover it, cook for 30 seconds.
7. Take them out, similarly make remaining dora cake.
8. Take one cake apply chocolate spread on it, evenly.
9. Cover it with second one. Similarly do with all the Dora Cakes.
10. Dora cake is perfect receipe for kids tiffin box, kids always love it.

Reena Andavarapu Aug 21, 2019

A complete lunch is something tasty ,healthy and loaded with veggies ,vitamins ,good fat, proteins etc.giving the kid a tummy filling goodness with energy to cop up with the rest of the day. So here I have a tasty yummy veggies loaded Quiche to satisfy the fussy eaters too.

Wheat Veggie Quiche
Ingredients :
For the pastry dough :
2 cups whole wheat flour
1/4 cup clarified butter chilled
4 tbsp water chilled
2 tbsp curd chilled
1/2 tsp salt

For the filling : (Layer 1)
1/2 cup frozen corn ( thawed and boiled )
1/2 cup carrot chopped fine
2 medium sized potatoes chopped small
1/2 cup chopped onion
100 grams cottage cheese
Salt ,pepper and red chilli flakes for seasoning
1 tsp Curry powder (optional )
1 tsp chopped garlic
1 tbsp butter or oil
* Can add any veggies you wish to

For the filling : (layer 2)
200 grams cottage cheese
1 cup milk
1 tbsp cornflour
Salt to season

Layer 3 : 1/2 cup grated cheese or as required

1. Pulse the flour ,clarified butter and salt in a food processor or grinder jar to make crumb like texture . Just 1 or 2 times .
2. Remove on a plate. Add chilled curd and bind . Add a tbsp of water at a time and gather the dough. Do not knead just gather .
3. Now flatten a bit and cling wrap. Refrigerate for an hour .
4. Till then can prep for the filling.
5. Heat 1 tbsp butter. Saute the chopped garlic first. Next goes in the chopped onion. Saute till translucent.
6. Now start adding the veggies. Add carrot first then the boiled corn. Saute with some salt and pepper. Add curry powder .Cover and cook for few minutes.
7. Open add the cubed cottage cheese. Add the red chilli flakes. Saute and switch off to cool.
8.for the 2 layer grind the cottage cheese with milk ,salt and cornflour .Add a little water for grinding it smooth. Keep aside .
9. Now bake the tart shell. Preheat oven to 200 ?. Reduce temperature to 180?.
10. Roll the pastry dough extra large circle to fit your 9 inch pan.
11. Grease the pan well. Place the rolled dough 12. Press all over . Now layer with the cooked and cooled veggie filling.
12. Next layer with the cottage cheese spread.
13. Finally grate a generous amount of cheese.
14. Bake for around 30to 40 minutes till you see a nice golden crust around. But essentially the middle bottom crust must also be cooked .
15. Cool for 5 to 10 minutes and de mould.
16. Serve this wholesome meal in your kids lunch with some sauce and see the glow on their face for a new surprise in lunch.

Rameshwari Bansod Aug 21, 2019

This is my original, Innovative & home-made steps wise recipe photos for Recipe Contest. My New Recipe Sprouted Idli. As this is a home made recipe so there is not fear of contaminated food and quickly make at home.
Sprouted Idli recipe is very tasty & healthy recipe. Its best option for Tiffin Box too.

Sprouted Idli
Ingredients :-
Urad dal - 2 bowl , Rice -2 bowl, full brown moth beans (matki dal) 30 gm, Bengal gram (full brown chana dal) Green peas 30 gm, veg oil- 1 tea spoon, salt as per taste
Method :-
1. Soaked in water matki dal, chana dal & green pease 1 night then after separate the water from it and wrap into the muslin cloth (make a potli) for 1 day. Then your sprouted is ready.
2. Soaked in water Urad dal & Rice overnight separately and make a soft paste from grinder.
3. Above paste mix the matki dal, chana dal, Green peas and salt mix it well.
4. Pour some water into the pressure cooker and polish some oil idlipatra plate & stuff above sprouted mixture till 10-12 minute.
5. Make a funny face of Sprouted and serve with green chutney.
Green chutney
Ingredients :-
Fresh Garlic leaves 2 spring, cumin seeds 1 tea spoon, green chili 5-6, salt as per taste
Method cut the fresh garlic leaves & green chili. grind the fresh garlic leaves, cumin seed, green chili, salt and make fine paste.
Importance :-
Full beans are high in soluble fibre, and rich in many different nutrients, including postassium, niacin, thiamine, riboflavin and several other members of the vitamin B family. Theyre also a fantastic source of magnesium, zinc, iron, copper and manganese.
Bengal gram (Chana Dal) is widely appreciated as health food. It is a protein-rich supplement to cereal-based diets.

Rameshwari Bansod Aug 21, 2019

Fruit Pizza is very good break-fast, best kids tiffin box recipe too. Must try. As this way kids eat all fruits without any complaints.
Fruit Pizza
Pomegranate -100gm, Papaya -100gm, Black Grapes-100gm, Green Grapes 100 gm, Cheese 100 gm, small pizza base 4
Method :-
1. Wash all fruits and peel of pomegranate, cute grapes & papaya.
2. Take a small pizza base spread all above fruits and grated cheese.
3. Your Fruit Pizza ready to eat.

Rameshwari Bansod Aug 21, 2019

Recipe Name :- Energy Booster Corn Paratha
All over India wonderful showering Rainy season going on so I made Monsoon season favorite Garma Garam Corn Paratha. Now days Corn is easily available in market. Corn boost your digestion system those have constipation and its very beneficial for rainy season.

Energy Booster Corn Paratha is best tiffin-box recipe because its easily digestive dish. Generally kid denied drinking adequate water, juice so they cannot digest food. And problem starts from there like gas problem, constipation, acidity, in digest food etc. Corn boost your digestion system those have gas problem, constipation, acidity and its very beneficial kids.
As this is a home made recipe so there is not fear of contaminated food and quickly make at home. Try this dish its definitely will work good for health as well as satisfy taste buds & long time energy booster. Really this Energy Booster Corn Paratha dish is Annapurna for kid. Try this dish seeing Funny face of corn cob attract to all & definitely will work good for health as well as satisfy taste buds.

This Corn Paratha dish is my original and prepared by me.
I would like to share my home-made Energy Booster Corn Paratha dish to all. Hope you like it.
Recipe Name :- Energy Booster Corn Paratha
Fresh corn cob - 2 medium size, 2 tea spoon- besan, 1 tea spoon garlic paste, 1 tea spoon Cumin Seed powder (Jeera), 1 tea spoon ajwain powder, green chilly 1-2, 1 tea spoon lemon juice, tea spoon - turmeric powder, cup - refined ground nut oil, 2 springs green curry leaves, Salt - 1 tea spoon or as per taste, Water as per required.
Peel of the fresh corn and remove all corn nuts from corn cob& cut the green chilly.
Grind the corn nut, cut green chilly & green curry leaves coarsely from grinder.
Keep the above mixture into the plate & add besan, cumin powder, ajwain powder, lemon juice, turmeric powder, salt & water as per required mix it well.
Make wet the muslin or smooth cloth and take a small lump of corn mixture and spread on it & make a round shape paratha.
Heat the pan and sprinkle some veg. oil and set the corn paratha on the pan &fry the corn paratha with oil both side till golden brown.
For decoration make a funny face of corn cob hairs, corn nut and green curry leaves.
Serve hot with curd, chutney or tomato sauce.
This yummy dish definitely like by all age groups.
I love to eat Corn Paratha Because of following Benefit reasons:-

Corn Benefits :-
Corn is high in dietary fiber and its help in constipation and hemorrhoids as well as colon cancer.
Corn contains a significant amount of vitamin B12 and folic acid as well as iron which is one of the essential minerals required to form new red blood cells. Corn oil is particularly beneficial for heart health as it has an optimal fatty acid combination, thus enabling omega-3 fatty acids to remove the damaging bad cholesterol and replace them at the bonding sites. Pregnant women should include corn in their diet as it benefits the health of both the child and the expecting mother.
The yellow kernels of corn contain substances called carotenoids which reduce the risk of macular degeneration i.e. impairment of vision at the center of your line of sight. Corn starch is used as an ingredient in many cosmetic products and can even be applied topically to soothe skin rashes, irritation and hair problem.

Mukti Sahay Aug 21, 2019


Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

Wheat flour - 1/2 cup
All purpose flour - 1/2 cup
Paneer - 200 gms
Finely chopped onion - 1/2bowl
Finely chopped capsicum - 1/2 bowl
Cumin seeds - a pinch
Onion seeds - a pinch
Salt - to taste
Clarified butter - 4 tbsp
Oil - 2 tbsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1.4 tsp
Curd - 2 tbsp
Salt - to taste
Oil - 1 tbsp
Tomato sauce - 2 tbsp

Take a large bowl add wheat flour,carom seeds,onion seeds,salt and 2 tbsp clarified butter and mix well.
With the help of little water make a soft dough.
Keep aside for 15 mins.
Cut the paneer in cubes.
Marinate with curd,salt,red chilly powder and turmeric powder and keep aside for ten mins.
Heat oil in a pan and place the marinated paneer cubes and cook in a low flame from both the sides. until crispy.
Turn off the flame.
Take a dough and roll out chapati.
Spread some clarified butter and dry flour and cut in the middle and fold it and make a ball.
Now roll out and make paratha and place and place into the pan.
Apply clarified butter on both the sides and cook on medium flame ..
Now place the chur chur paratha on the the plate and crush it.
Spread one tbsp tomato ketchup add paneer cubes,onion and capsicum and fold it.
Serve hot chur chur paneer roll.

Mukti Sahay Aug 21, 2019


Prep Time : 25 mins
Cooking Time : 25 mins
Serve : 2

Wheat flour - 1 cup
All purpose flour- 1 cup
Baking powder- 1/2 tsp
Mozzarella cheese- 3 tbsp
Herb- 1 tsp
Chilly flakes- 1 tsp
Butter- 50 gms
Tomato sauce- 2 tbsp
Chilly sauce- 1 tsp
Capsicum- 1
Onions- 1
Finely chopped garlic cloves- 1 tsp

Take a bowl, add wheat flour, all purpose flour, baking powder & ! tsp butter and mix it well.
Make a soft dough and keep aside for an hour.
Heat pan and cook chapati from both the side. Turn off the flame.
Place the chapati on the plate and spread some butter, chilly sauce and tomato sauce over it
Also put mozzarella cheese, capsicum and onion on top of the chapati.
Now place chapati on the non stick pan, cover the pan and cook in a simmer.
After the cheese is melted and chapati is cooked, sprinkle few chilly flakes and herbs over it.
Serve hot

Prabha Aug 21, 2019

Grinder, Kadai (Wok) / Heavy Bottomed Pan
Prep in
20 M

Cooks in
30 M

Total in
50 M

4 Servings

350 grams Del Monte Penne Rigate Pasta
1/4 cup Cherry tomatoes , halved
1/2 cup Milk
Salt and Pepper , to taste
For The Spinach Basil Pesto
1 cup Spinach , chopped
1/2 cup Basil leaves , chopped
4 cloves Garlic
10 Badam (Almond) , blanched and skin removed
1 teaspoon Cumin powder (Jeera)
1 teaspoon Red chilli powder
Salt and Pepper , taste

How to make Penne Pasta Recipe In Spinach Pesto Sauce
To begin making Creamy Spinach Pesto Penne Pasta Recipe start by cooking the Penne Pasta.

In a large pot, add water and bring it to a boil. Once the water has boiled, add a teaspoon of salt and a teaspoon of oil.

Add the pasta to the boiling water and allow it to cook in boiling water until it is al dente. This process should take a good 10 minutes.

Once the pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process.

Drizzle some oil on top of penne pasta and make sure to coat all of the pasta with the oil so they don't stick together.

To make the Creamy Spinach Pesto Sauce
Wash and chop the spinach and basil leaves.

Blend it in the mixer grinder, along the the blanched almonds, salt, pepper, chilli powder, cumin powder and garlic. Make a smooth spinach basil pesto by adding a little water and keep aside.

The final step is to make the Creamy Spinach Pesto Penne Pasta Recipe

Heat olive oil in a saucepan, add in the spinach basil pesto, the cooked penne pasta, the milk and salt to taste. Toss until the penne pasta is well coated in the spinach pesto sauce.

Once done, turn of the heat and serve the Creamy Spinach Pesto Penne Pasta immediately.

Serve the Creamy Spinach Pesto Penne Pasta along with slice of Garlic Bread with Herb Butter and glass of Mulled Apple Juice.

Prabha Aug 21, 2019

Prabha Aug 21, 2019

4 ladi pav , horizontally
6 tsp butter
2 tsp garlic (lehsun) chutney
4 tsp finely chopped coriander (dhania)
8 boiled and peeled thick potatoes slices
8 tomatoes slices
4 sliced onions

To Be Mixed Into A Masala
1 1/2 tsp pav bhaji masala
1/2 tsp garam masala
1 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
Divide the masala into 4 equal portions and keep aside.
Heat 1 tsp of butter on a non-stick tava (griddle), add tsp of garlic chutney and one portion of the prepared masala and saut on a medium flame for a few seconds.
Add the coriander and mix well. Place the pav over it and cook it on a medium flame for a minute or till the masala coats the pav evenly from both the sides.
Place the pav on a serving plate, stuff it with 2 potato slices, 2 tomato slices and 1 onion slice and press it gently.
Repeat steps 2 to 4 to make 3 more pav sandwiches.
Serve immediately.

Reema Gupta Garg Aug 21, 2019

I feels that PAV BHAJI contains all vegetables that are good for the health and yummy too. Pav bhaji is one of the most popular street foods in India, loved by kids and adults alike! Now make your own healthier version with this simple and tasty recipe!
4-5 potatoes
2 carrots
1 bottle guard
9-10 beans
1 capsicum
3-4 small aubergine
A small piece of beetroot
3 onions, chopped
3 tomatoes, chopped
1 tsp ginger chopped
1 tsp garam masala
cup boiled peas
2 tsp pav bhaji masala
Red chilly powder accordingly
2 tbsp butter
1 tbsp lemon juice
Wash, peel and roughly chop all the vegetables.
Add the vegetables to a pressure cooker with a glass of water and salt to taste. Cook for up to 4 whistles.
When the pressure is gone, let it cool before grinding to a puree.
In a kadhai or wok, melt butter, and saute ginger.
Add onions and saute till dark brown. Add tomatoes and cook till the oil separates.
Mash the boiled peas slightly before adding to the pan. Follow with all the masala powders.
Now add the vegetable puree and mix well. Let it simmer on a low flame for 15-20 minutes. Squeeze lemon juice over the bhaji.

Sumathi Anand Aug 21, 2019

Kids love variety and unique dishes, this veg poha cutlet roll is the perfect lunch box recipe, Crispy and crusted outside yet a little mushy and full of flavors inside it will be loved by all kids

Veg poha cutlet and roll
1 Cup Flattened Rice(Poha)
2 Medium Size Boiled and Mashed Potatoes
1 Large Size Finely Chopped Onion
1/4 Cup Finely Chopped Coriander
1/2 Tbsp Chat Masala
1 Tsp Sesame Seeds
1 Tbsp Red Chili Powder
1 Finely Chopped or Crushed Green Chili
1/2 Tsp Dry Mango Powder
1/2 Tsp Garam Masala
1/2 Tsp Roasted Cumin Powder
1 Tbsp Cornstarch
Salt to Taste
Wash the Poha twice or thrice until the water comes off as clear.
Fluff the Poha and set it aside to rise for 10 minutes.
Once it rises, mash it with your hand nicely.
Add corn flour, mashed potatoes.
Now add red chili powder, chaat masala, dry mango powder, roasted cumin seed powder, garam masala, chopped green chilies, sesame seeds, chopped onions, finely chopped coriander leaves and finally salt to taste.
Mix all the ingredients well and ready into a dough.
Take a scoop full of batter, flatten and smoothen it in your palms. Prepare a few of these similarly.
The other shapes in which you can make these rolls are cylindrical. Same as above take a scoop full dough in your hand, roll and smooth it out so there are no cracks.
Now pat the rolls with some water. Now put the same roll in a bowl of bhujiya so it gets evenly coated with it and then gently press it in.
In a deep bottomed pan, heat oil.
One the oil is medium hot slide in cutlets and rolls.
Fry until they have the beautiful golden hue.
Take these out on a kitchen towel lined plate.
Serve it with homemade green chutney and ketchup

Divya konduri Aug 21, 2019

Lunch box is usually all are carries food for afternoon meal,i tried schejwanrice it's contains ,panner,veggeis,flavours and tasty it cm have with raitha happily..

Dish...panner schejwanrice

100grms panner dice
1bowl cooked rice
4 red chilli soaked
1tsp finely chopped ginger garlic
1cup finely chopped tomato
1cup finely chopped onion
Half cup chopped french beans
1cup coriander
1tsp soya sause
2tsp Tomato sause
1tsp salt
1tsp Butter
1tsp venigar

1.take a blender put red chilli drain water make fine paste
2.heat a cadai put butter add Ginger garlic minced
3.then add onion,keep statute then add chilli paste (prepared one) then add tomato,beans pieces
4.once veggeis soften add soya,tomato sauses then add salt,venigar finally add panner cubes onto gravy
5.once main course gravy is ready then add rice mix up gently add coriander
6.close lid 1min once flavour binds to rice it means ready to serve

Rachna Sharma Aug 21, 2019

Kids love innovative and interesting foods, this healthy hasty tasty recipe for their lunch box is a new trial to my innovation which includes lots of vegetables along with Paneer in fun way.

Veggie Paneer Cuboids :

Ingredients :
1 litre milk
tsp (teaspoon) citric acid dissolved in cup water (or 2 tsp lemon juice)
2 tbsps chopped carrot
2 tbsp chopped beet root
2 tbsp chopped capsicum
3 tbsp chopped cabbage
2 tbsp chopped onion
1 tbsp chopped green chilli
1/2 cup Corn flakes.
Salt to taste
2 tbsp olive oil
2 tbsp corn flour
cup corn flakes, lightly crushed
Some tomato ketchup
cup corn flakes, lightly crushed
3 tbsp grated cheese
2-3 tbsp chopped fresh coriander leaves

Method :
Boil milk in a saucepan, when it boils, add citric acid dissolved water to curdle the milk.
Immediately add all the vegetables, salt and oregano. Add 1/4 cup corn flakes.
Remove from the burner and strain in a muslin cloth and set in a rectangular mold.
Keep in freezer for 5-10 minutes.
Now unmold it and cut into cube shape.
Roll all cubes in corn flour and roast with olive oil on a pan.
Now apply tomato ketchup on all the sides of cube and coat with remaining corn flakes.
Garnish with grated cheese and coriander.
Serve hot with tomato ketchup and some vegetables.

Shruti Raman Aug 21, 2019

# Name of Dish : Soya sprouts kabab hot dog
#Description: Who does not like junk , but junk given with a healthy twist is a way to give kids.

1 cup green gram sprouts
100 grams soya chunks
1/2 teaspoon ginger garlic paste
1/2 teaspoon chilli powder
1/2 teaspoon chole masala
50 gms powder fried chanaDhal
1/2 cup maida with enough water to make batter
2 slices bread crumbs
1 cup chopped onions
1/2 teaspoon jeera
1/2 teaspoon or to taste Salt
For Mayo Salad:
1 grated carrot
1 chopped deseeded cucumber
1/2 capsicum
1 chopped onion
3 tablespoons mayonnaise eggless
1/2 teaspoon or to taste Salt
2 teaspoon salt or as required
6 Hot dog breads

To make mayo :mix grated carrot capsicum onion and cucumber with salt first very well then add mayonnaise and mix very well and chill it. Just before serving the hot dog take out of the fridge this will help the veggies to be crispy.

Fried grams add it to a mixie jar and make it into powder and keep aside.

Now take two slices of bread and add to the mixie jar and make it into powder. These are bread crumbs.

Now take maida add salt and add water to make a batter like you make for bhajiyas. It should be slightly thick. Now keep bread crumbs maida slurry and fried gram powder ready

Now for soya : Soak the soya in boiling salted water for ten mins then drain and squeeze the water out of it.

First add oil to kadhai then heat it add jeera hing and onions with ginger garlic paste and pinch of salt and cook well.Make a mixture of all the masala in water and keep aside.

Once onions are well cooked add the water to it and cook it raw smell goes. To this add the sprouts with a pinch of salt and cook well. Once cooked add the soya chunks with pinch of salt and cook till moisture evaporates. Cool completely.

Now add this to a mixie jar and blend it to coarse paste.Keep aside.

Transfer to a bowl and add fried gram powder to it and mix well.Now make kababs and keep aside. Chill for ten mins.

Now slowly and carefully lift with both hands and dip the kabab into the maida slurry(batter). Then dip it into the bread crumbs and coat it well. Chill once done with all kababs for ten mins so that bread crumbs are firm. Now preheat air fryer for 10 mins at 180 degrees and then take out chilled kababs and air fry them for 8 mins first then flip and air fry to 5 mins. Kababs ready.

Now cut the bread into half and spread butter over it evenly and then sauce. Over this place the mayo salad.

Now place the kabab on the mayo salad and serve with ready made chips and sauce.

Olivia Fernandes Aug 21, 2019

Roasted Potato Wrap
Ingredients for roasted potato wrap
4Tortillas , (Large)
1 teaspoonOlive Oil
4Potatoes (Aloo) , half boiled and cut into wedges
3 clovesGarlic , finely chopped
Dried oregano , for seasoning
1Green Bell Pepper (Capsicum) , cut into thin strips
1Onion , thinly sliced
4 tablespoonBritannia's Asli Pepper Cheese Spreadz
2 teaspoonSweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce)
Salt , to taste
How to make Roasted Potato Wrap/Roll Recipe With Spiced Cheese Spread
To begin the Roasted Potato Wrap/Roll Recipe With Spiced Cheese Spread, first get all the ingredients prepped and ready. It also helps when you have ready rotis and tortillas so you can make these rolls in just 15 minutes
To begin, we will first roast the potatoes in a wok.
Heat oil in a wok, add the garlic and allow it to sizzle for a few seconds. Add the bell peppers and saute them until softened just a bit. Once softened add the par boiled potatoes, sprinkle salt and saute on medium high heat until the potatoes are roasted well and cooked through.
Once the potatoes are roasted, stir in the oregano and chili sauce and turn off the heat.
The next step is to toast the tortillas with a little oil on the pan. Toasting the tortillas gives it a good crunch and taste to the roll, making it extra delicious.
Now that the tortilla is toasted its time to assemble our Cream Cheese Roasted Potato rolls.
Place a roti on a clean dry surface. Spread a tablespoon of Asli Pepper cheese spreadz over the roti. I love the way the cheese spreads beautifully with ease. It makes cooking so much fun.
And the best part of the cheese spreadz is that it makes a great high protein replacement for butter. It adds to the creaminess and what more the taste too.
Once you have spread the cheese, add the roasted potatoes, capsicum, onions and roll it up tightly.
Repeat with the remaining ingredients to make 3 more rolls.Wrap a parchment paper around each roll and serve immediately. You can serve a fresh fruit salad with this dish

Hem Lata Srivastava Aug 21, 2019

Bathua ki poori

Wheat flour 2 cup
Semolina 1 tbsp
Desi ghee 1 tbsp
Bathua leaves1 bunch
Salt to taste
Green chili 4
A pinch of heeng
Dry mango powder 1 tbsp
Red chili powder as per taste
Garlic cloves 4
Ginger 1 inch piece
Cumin powder 1 tbsp
Oil for frying

Remove the hard stem and select the fine leaves of bathua then wash them properly and boil with a glass of water.
Now strain the excess water and blend into the smooth puree with salt, garlic cloves, ginger, green chili, red chili, dry mango powder, cumin powder and heeng.
Now knead the soft dough with the bathua paste, semolina, wheat flour and ghee, cover with muslin cloth and rest it for 10 minutes.
Divide the dough into small equal portion and roll the poori by using the rolling pin.
Heat the oil and deep fry the poori both side until golden and crisp.
Serve hot with aloo bhaji, pickle and salad.

Hem Lata Srivastava Aug 21, 2019

Chana dal khichdi
Ingredients :-
Rice 2 cup
Chana dal 1/2 cup
salt to taste
red chili powder 1 tsp
whole red chili 4 no.
chopped spinach 2 cup
sliced tomato 2 no
turmeric powder 1 tsp
sliced onion 2 no.
cumin 1 tbsp
lemon juice 1 tbsp
ghee 2 tbsp
Wash, soak the dal and rice for 1/2 hour.
Boil 3 glass water add dal and rice, bring it to a boil then remove the dirt, add salt, turmeric powder and red chili powder, spinach, and sliced tomato, Cover and cook on low heat till done.
Heat the ghee in a tadka pan pop the cumin and fry the onion until golden and brown, add red chili and switch off the gas quickly.
Open the lid and pour the tadka, reserve little tadka for garnish.
transfer in a serving plate or bowl, garnish with remaining tadka, serve hot with curd, salad and pickle .

Hem Lata Srivastava Aug 21, 2019

Bathua ke paratha
Ingredients :-
150 Gm bathua leaves
2/1/2 Cup wheat flour
2 Tbsp Semolina
Salt to taste
1 Tbsp chopped garlic
1 Tbsp chopped green chili
1 Tsp red chili powder
1 Tbsp dry mango powder
Oil for frying

For serving :-

Clean and rinse the bathua leaves well, drain completely. then chop the leaves finely.
In a bowl mix whole wheat flour, semolina and salt.
Add chopped bathua leaves, red chili powder, green chili, mango powder and garlic.
Now pour some water and knead to a soft dough.
Divide the dough into medium size balls, roll the dough into medium size rounds.
Place the paratha on a hot griddle, when the paratha turn light golden then flip the paratha apply ghee, flip again and apply ghee on this side too.
Press the pataha edges with a spatula so that they get cooked both sides.
Serve hot with curd and home made pickle.

Sarika Kumar Aug 20, 2019

Onion pakora Roll

2 tablespoon Besan
1 tablespoon curd
1 onion
Coriander leaves
Salt and red chilli powder to taste
1 teaspoon chat masala
1 tablespoon green spicy chutney
1 tablespoon tomato ketchup
Fresh cut onions in round shape
Wheat flour kneaded from curd with salt and ajwain to make parantha
Oil for frying bhajia
Ghee to make parantha
Prepare the batter of besan,curd ,onion,coriander leaves chopped,salt and red chilli powder.
Heat the oil and fry all the kanda bhajiya.
Keep it aside
Now make parantha using ghee
Take the ready parantha put bhajiya in the centre and sprinkle some chat masala .
Now place onion and green chutney over the bhajiyas and make a roll.
Close it with tooth pic
Serve hot with tomato ketchup and green chutney .

Sarika Kumar Aug 20, 2019

Vada Pav
2 Medium boiled potatoes
2 tablespoon besan
1 onion ( cut in round shape )
1/2 cup boiled soya granules
1 tablespoon oats
1 tablespoon boiled peas
1/2 teaspoon red chilli powder
1/2 teaspoon chaat masala
A pinch of meetha soda
Oil for frying
2 Pav breads
20g butter
Few leaves of coriander
Green chutney and tomato ketchup
Salt and pepper according to taste

Mash and mix potatoes, soya granules and boiled peas in a bowl.
Add salt , pepper, red chilli powder, chaat masala , coriander to the mixture.
Using the mixture , fry and prepare tikkis.
Keep them aside.
Now prepare a thick batter using besan and water. Add salt and meetha soda to it.
Keep this aside.
Now take the prepared tikkis and roll them onto a plate containing oats.
Now dip the oats tikkis in the besan-water batter and fry them again.
Now take the pav breads. Cut them into two halves.
Heat them on a tava with some butter.
Apply green chutney and tomato ketchup on the two sides of the pav breads. Put the tikkis in between followed by some cut onions .
The healthy and scrumptious vada pav are ready.
Serve with green chutney and tomato ketchup.

Sarika Kumar Aug 20, 2019

Oats 1 cup
Melon seeds 1/4 th cup
Almonds , cashew nuts , walnuts 1/2 cup thinely sliced
4-5 dates cut in slices
1 tablespoon coco powder
1 cup choclate syrup
1 tablespoon honey
butter for greasing
First roast the oats and melon seeds for 2 minutes.
Take a pan and add 1 cup water boil it .
Add choclate syrup and roasted dry fruits and cook on high flame for 5 minutes.
Add oats and cook on medium flame for 5 minutes.Add coco powder and mix.
Add dates and honey and mix it well.
take a cake pan greased it with butter and dust coco powder in it
Pour the ready mixture in a pan and keep it in fridge for set.

Sarika Kumar Aug 20, 2019


Divya konduri Aug 20, 2019

#Recipe.. Broccoli panner Parata
100grms shredded panner
1cup para boiled broccoli
1tsp chilli paste
1tsp salt
2cubes butter
1cup wheat flour
1cup chopped coriander
1tsp cumin powder
1tsp daniya powder

1.take a bowl put flour,add salt pour water to make soft kneaded palm free dough rest for 10mins
2.mean while take another bowl put panner,broccoli,salt,cumin ,daniya powder,coriander mix up although well stuff
3.take a hand full amount ofdough make role with roller place stuff on middle close Nicely
4.do role again place parata on tavva add butter both sides once parata get brown patches
5 .take a serving plate cut parata

Prabha Aug 20, 2019

Ingredients Of Low Calorie Oats Idli
2 Cups oats
1/2 litre curd (slightly sour)
1 tbsp mustard seeds
1 tbsp urad dal
1/2 tbsp channa dal
1/2 tbsp oil
2 tsp green chillies, finely chopped
1 cup carrots, grated
2 tbsp coriander, finely chopped
1/2 tbsp turmeric powder
2 tbsp salt
A pinch of fruit salt
How to Make Low Calorie Oats Idli
On a tawa, dry roast the oats until it turns slightly brown and then powder the oats in a mixer.
In a pan, add oil, mustard seeds, urad dal, channa dal and allow the mustard to splutter and the dals to turn golden.
To this, add the chopped chillies, coriander and grated carrots.
Add the turmeric powder and fry for a minute.
Add this seasoning to the powdered oats mixture and add the curd to it to make a batter like that of idli batter's consistency.
You can add as much curd to the mixture to achieve the consistency, but do not add water to the batter.
Grease the idli steamer plates with oil and pour the batter into each area of the steamer.
Steam the idlis for 15 minutes.
Note: To know if the idli is cooked, poke an idli with knife and check if the batter does not stick to the knife.
Once done remove the idlis and serve with Onion chutney.

Hem Lata Srivastava Aug 20, 2019

Kathal biryani
Ingredients :-
150 Gm bathua leaves
2/1/2 Cup wheat flour
2 Tbsp Semolina
Salt to taste
1 Tbsp chopped garlic
1 Tbsp chopped green chili
1 Tsp red chili powder
1 Tbsp dry mango powder
Oil for frying

For serving :-

Clean and rinse the bathua leaves well, drain completely. then chop the leaves finely.
In a bowl mix whole wheat flour, semolina and salt.
Add chopped bathua leaves, red chili powder, green chili, mango powder and garlic.
Now pour some water and knead to a soft dough.
Divide the dough into medium size balls, roll the dough into medium size rounds.
Place the paratha on a hot griddle, when the paratha turn light golden then flip the paratha apply ghee, flip again and apply ghee on this side too.
Press the pataha edges with a spatula so that they get cooked both sides.
Serve hot with curd and home made pickle.

Mousumi Biswas Aug 20, 2019

Oats sesame toasts in my air fryer
Boiled n mashed potatoes 3-4
Instant oats 2-3tbsp
Keep aside
Put potato mixture on brown bread/white bread slices
Make slurry with cornflour n water
Put slurry on bread
Sprinkle sesame seeds
Pre heat air fryer 170deg 5 min
Cut each slice into two n air fry for 5-7 min
Turned out super crispy today though I didn't use any oil at all

Sutapa Mitra Aug 20, 2019

My dish name " Chocolate sweety "
My dish is lovely for children and also healthy.

Sutapa Mitra Aug 20, 2019

Chocolate sweety

Prabha Aug 20, 2019

1.Brown Bread Sandwiches
3.Salads ( Cocumber, Muskmelon,Apple)
Brown Bread with fresh mayonnaise and Cabbage Its a delicious Combination. Its Very Tasty and Good for Health.??
Its Good for Better health and Sharp Mind

Yamini Aug 20, 2019

Vegetable Ragi Dosa with walnuts : Ingredients:
1 cup Ragi Flour
1/4 cup Rice Flour
1/4 cup Sour Curd
1 Onion, carrot ,beans finely chopped
1 Green Chilli, finely chopped
1 tablespoon finely chopped Coriander Leaves
Cooking Oil 1 tsp
1 cups Water
Salt to taste Method : 1.Take ragi flour, rice flour, all chopped vegetables and green chillies ,curd in a large bowl 2.Add 1 cups water and salt. Mix well and keep batter aside for 30 minutes to settle.. 3 Heat dosa tawa on medium flame. Stir the batter before making each dosa. When tawa is medium hot (see tips), smear oil on the surface, take ladle full batter and pour it over tawa (from the 2-3 inches height) from center to the side in circular motion. Try to keep few empty gaps in between to allow it cook evenly. Do not spread the batter. Drizzle 1-teaspoon oil around the edges of dosa and cook until color of top surface changes to brown, it will take approx. 1-minute over medium flame. 4.keep it in lunch box with handful of walnuts.

Meenu Pandey Aug 20, 2019

#ContestAlert #Parentcircle
Recipe name:- Soya Chunks with bread
Ingredients:- Soaked soya chunks
1 chopped onion
2 chopped tomatoes
2 green chili
Bread 1packet
Oil or ghee 2tbsp
Red chilli ,Salt,Garam masala, turmeric, Garlic and Ginger paste as per requirement.
Method:- First step to soak the soya chunks in warm water for about 20 minutes. When you soak them they expand a lot in size so take chunks and cut them into small bits. Take a pan add a little oil or ghee and put it on the flame. after 2 minutes add the ginger garlic paste and then all the chopped onion, tomatoes, chili to the oil. After saute the mixture you can start adding dry masala and saute it for another 2or3 minutes. Now add high protein soya chunks into it and you got make sure that the masala coats chunks really well. After the chunks are coated the final steps is to just add a bit of water to the mix this will allow all the flavors really get into the soya chunks and it will absorb all that water and you will be left with a juicy soya bhaji cover it for a while about 2 minutes. Now the garnish the bhaji with some coriander leaves and served with fried bread.

Rajamani Revauthi Aug 20, 2019

Soybeans are a complete protein food rich. A 3.5-ounce serving of soya chunks contains over 54 grams of protein. This is more than the same serving size of meat and eggs.

I keep trying some interesting recipes to ensure a healthy diet for the complete family!

Heres the recipe of Soya Masala Rice which is loved by my family a lot:


Soya chunks - 1 cup (soaked)

Basmati Rice 2 cups

Oil 1 tbsp

Ghee 2 tbsp

Bay Leaves / Ramba Ilai / Biryani leaf 3 pieces

Onions 1 large sliced thinly

Green Chillies 2 slit

Tomatoes 1 large chopped finely

Potatoes diced - 1 large

Green peas a fistful

Chilli powder- 1 tsp

Turmeric powder- 1 tsp

Asafoetida- a pinch

Coriander powder 1 tsp

Salt to taste

To Grind:

Ginger 3 cm piece

Garlic 4 cloves peeled

Method :

1) Wash and soak rice in lots of water for 30 mins. Take the grinding ingredients in a blender and make it into a smooth paste.

2) Heat oil and 1 tbsp of ghee in a pressure cooker. Add in bay leaves and fry for 30 sec.

3) Add in the sliced onions and saute till it is brown.

4) Add in green chilies and ground masala and saute for 2 mins till the raw smell leaves from it.

5) Add in tomatoes and cook for 2 mins or so. Add Turmeric powder,red chilli powder, asafoetida, salt and coriander powder.

6) Add in chopped potatoes, peas, soya chunks, and toss well in the masala. Add in soaked, drained rice and mix well.

7) Bring this to boil, simmer the stove and pressure cook for 15 mins. Switch off the heat and let the steam go all by itself.

8) Carefully open the cooker. Now heat 1 tbsp of ghee and fry cashews till it golden, pour this ghee and cashews over the rice and mix well.

Shannon Almeida Aug 20, 2019

Oat And Banana Pancake
Powdered oats: 1 cup
Whole wheat flour: cup
Sugar: 1 teaspoon
Cinnamon powder: teaspoon
Baking soda: 1 pinch
Salt: 1 pinch
Yoghurt: 4 tablespoons
Vanilla essence: 1 teaspoon
One egg
One ripe banana, mashed
Handful of raisins, chopped pistachios for garnishing.
Method - Mix all the ingredients. Heat a pan, pour a tsp of butter in it. Pour the pancake batter, When one side turns golden brown, flip it to cook the other side. When your pancakes are ready, top them with some caramel sauce or chocolate sauce and chopped pistachios for garnishing.

Mousumi Biswas Aug 20, 2019

Oats and sprouts idlis

Mousumi Biswas Aug 20, 2019

Stuffed kulcha triangles