Tag: kids tiffin box

Peanut Cookies with Millet :

February 29, 2020

When I was trying out some recipes for 2019 Millet calendar, I dished out a couple of recipes, which had turned out super tasty, and at the same time, healthy too.

Here, I have used Samai rice which is known as Little millet in English. I had some little millet flour and made fresh Peanut powder at home and proceeded. It had turned out super delicious as well as creamy/buttery, and at the same time crunchy on the outside.

Ingredients:

Samai flour/ any millet flour – 1 cup

Whole wheat flour – ¼ cup

Peanuts – 1 ½ cup (roasted)

Powdered Sugar or Jaggery – ½ cup

Salt – ½ tsp

Butter – 100 grams

Method:

-Grind peanut in a mixer jar as fine as possible.

-Take one bowl, cream butter and sugar, salt. Add flours, powdered peanut and make a dough.

– Make a uniform sized ball, arrange in a lined baking tray.

– Bake this for 12 to 14 minutes in a pre-heated oven at 170 C.

-When it is done, remove carefully and cool. Store this in an airtight container.

Red cabbage and Sweet corn Pulav: One pot meal

July 5, 2018

I have promised to post my trial on rice dish by adding red cabbage and sweet corn in my earlier post. Here I am with the detailed account on this beautiful pink hued rice.

Red cabbage is smaller and dense in structure, when we compare it to the green one. Leaf is thicker as well. Because of this, it doesn’t loose its texture, even after cooking. So, pressure cooking does not ruin its shape or texture in this trial of one pot meal.

When we want to cook Purple or red cabbage, we make sure to add some souring agent to it. It can be anything like lemon, vinegar or yogurt. Here I have added curd while cooking. If souring agent is not there, red cabbage will surely turn pale blue and loose its crunchiness.

Now we will see how I have worked in this recipe –

Ingredients:

Basmati Rice – 3 cups

Shredded cabbage – 1 ½ cup

Sweet corn – 1 cup

Oil – 3 table spoons

Cinnamon – 1 “

Cumin – 1 tea spoon

Bay leaf – 1

Star anise – 1

Clove – 2

Cardamom – 1

Green chillies – 3(slit)

Onion – 2 (sliced)

Ginger garlic paste – 1 ½ table spoon

Curd – ½ cup

Salt

Method:

-Wash rice, drain and keep aside.

-Take one cooker, add oil, cinnamon, cumin, bay leaf, star anise, cloves and cardamom.

-After frying for a couple of minutes, add green chillies and onion and fry.

-When onion turns light brown, add ginger garlic paste and continue frying.

-Next add shredded cabbage and corn and mix once.

-Immediately add curds, salt, drained rice  and coat evenly.

-Add 6 cups of water, when it starts to boil, close the lid and cook until one whistle and keep it in a simmer for 2 minutes and switch off.

-When pressure releases, open the lid and mix gently and serve with any raita. I have served this rice with slightly sweet Boondi raita.

 

Mixed millet Masala Cookies:

November 17, 2017

Millets are a very good alternative to normal All-purpose flour or whole wheat flour in gluten free baking. You can’t even recognize the core ingredient. It is gluten free as well as high in nutritional value too.

When I was trying out some recipes for the 2017 Millet calendar, I dished out a couple of recipes, which had turned out super tasty, and at the same time, healthy, filling and as an alternate snack for kid’s tiffin boxes as well.

I tried pizza based seasoning in this cookie recipe and it tasted super delicious.

pic main

Ingredients:

Mixed Millet flour – 1 cup

Butter – 50 grams

Sugar – 2 table spoons

Salt – ½ teaspoon

Baking powder – ½ teaspoon

Baking soda – ½ teaspoon

Curd – 2 table spoons

Pizza seasoning or Oregano – 1 tea spoon

Chilli flakes – 1 tea spoon

Cumin – 1 tea spoon

Grated cheese – to decorate.

Method:

  • Mix flour, salt, baking powder, baking soda, pizza seasoning, chilli flakes and cumin and keep aside.
  • Now beat butter and sugar until it becomes fluffy and creamy. Add in curd and beat once again.
  • Mix in flour mixture and bind all the ingredients together, the resultant dough will be like Chapati dough.

Ribbet collage 1

  • Take dough little by little, roll it into half inch thickness and take a cookie cutter and cut.
  • Arrange this in a lined baking tray.
  • Sprinkle grated cheese on top.
  • Bake this in a pre-heated oven at 170 ºC for 10 to 12 minutes.

pic 2

Note:

  • Here mixed millet flour is store bought pre- mixed flour.
  • Alternately one can mix two to three millet flours and make their own flour or use all purpose flour as well.

 

 

Sweet Corn and Cheese Paratha/Parata:

November 4, 2017

Week days are really challenging for moms of school going kids. We must see the nutritional factor as well as the taste. This stuffing is such, it is tasty, nutritious and loved by any kids from tiny tots to teenagers. It has sweet corn, cabbage and cheese.

These three are very tasty and nutritious as well. Sweet corn contains a lot of vitamin B12, Iron, Folic acid and soluble fibre etc.

Cabbage also is rich in vitamins; minerals and it is quite filling as well. In India, the only concern is that it has high pesticide content. So, wash with salt or vinegar solution a couple of times, drain and use.

Now it is cheese. Who doesn’t love cheese? Like all dairy products cheese also provides required calcium to our body and kids need it even more. Usage in limited quantity is always good 😊

pic 2

Ingredients:

For Chapati dough:

Whole wheat flour- 2 cups

Salt- ½ tsp

Water – as required

Oil – 1 tsp

For stuffing:

Cabbage – 3 table spoons

Sweet Corn – 3 table spoons

Capsicum – ½

Onion – 1 (small)

Oregano or Any pizza seasoning – ½ to 1 tsp

Chopped Garlic – 3 flakes

Red chilli flakes – ½ to 1 tsp

Salt

Turmeric – ½ tsp

Grated cheese – 2 table spoons.

Method:

-Make soft pliable chapati dough by mixing all the above ingredients under chapati. Keep aside.

-Boil corn and drain water.

-Chop garlic, onion, capsicum, cabbage.

-Churn or crush cooked corn, cabbage and capsicum in food processer or veggie chopper.

-Take one wok, add oil, chopped garlic, onion, turmeric and fry for a while.

-Next add crushed veggies, put salt and seasoning.  Fry for 2 minutes or until it wilts.

Ribbet collage 1

-Cool and add grated cheese and mix nicely and make small balls.

-Now take lemon sized chapati dough in hand, spread as a small disc by using fingers.

-Keep this in your left palm, in a cup shape, put filling (smaller in size) and cover it.

-Now take extra flour for dusting and spread or roll this ball with light pressure by using a roller.

-Cook both the sides by using either oil, ghee or butter.

pic 1

-Enjoy this either with ketchup or pickle.

Note:

-Instead of chopped garlic and salt, one can use garlic salt as well.