EYEBALLS ON CRACKERS
INGREDIENTS
Eggs; hard boiled
Black olives
Salty crackers like Monaco
Red food coloring
METHOD
1. Cut hard boiled eggs in half lengthwise. Remove yolks and make filling for deviled eggs.
2. Cut out small hole from bottom center of each egg (about 5/8" diameter.) Poke a black olive partway through each hole and hold in place by filling eggs with yolk filling.
3. Place each egg, olive side up, on a cracker.
4. Paint red lines, resembling blood veins, with a toothpick on the eye.
Eggs; hard boiled
Black olives
Salty crackers like Monaco
Red food coloring
METHOD
1. Cut hard boiled eggs in half lengthwise. Remove yolks and make filling for deviled eggs.
2. Cut out small hole from bottom center of each egg (about 5/8" diameter.) Poke a black olive partway through each hole and hold in place by filling eggs with yolk filling.
3. Place each egg, olive side up, on a cracker.
4. Paint red lines, resembling blood veins, with a toothpick on the eye.
Apple Smiles
INGREDIENTS
1 Red medium apple; cored & sliced about 1/3" wide, not skinned!
Peanut butter (creamy works best)
Tiny marshmallows.
METHOD
1. Spread one side of each apple slice with peanut butter.
2. Place three or four tiny marshmallows on top of the peanut butter on one apple slice.
3. Top with another apple slice, peanut butter side down.
4. Squeeze gently. ..makes 8-10
1 Red medium apple; cored & sliced about 1/3" wide, not skinned!
Peanut butter (creamy works best)
Tiny marshmallows.
METHOD
1. Spread one side of each apple slice with peanut butter.
2. Place three or four tiny marshmallows on top of the peanut butter on one apple slice.
3. Top with another apple slice, peanut butter side down.
4. Squeeze gently. ..makes 8-10
Clown Faces
INGREDIENTS
Large Pancake / Dosa
3 Orange Slices
2 Poached or fried Eggs
1/2 Cherry Tomato
METHOD
1. Make the pancakes / Dosa in advance and set them in oven to keep them warm.
2. Poach or fry the eggs.
3. To assemble the faces, place the pancakes / Dosa on a plate, with eggs for eyes, orange slices for ears and mouth, and a tomato half for the nose.
NOTE:
For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh cherry for a nose.
Or, omit pancakes, assemble eggs directly on plate, and add a smile made from
chopped, sauted potatoes.
Large Pancake / Dosa
3 Orange Slices
2 Poached or fried Eggs
1/2 Cherry Tomato
METHOD
1. Make the pancakes / Dosa in advance and set them in oven to keep them warm.
2. Poach or fry the eggs.
3. To assemble the faces, place the pancakes / Dosa on a plate, with eggs for eyes, orange slices for ears and mouth, and a tomato half for the nose.
NOTE:
For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh cherry for a nose.
Or, omit pancakes, assemble eggs directly on plate, and add a smile made from
chopped, sauted potatoes.
CHEESE PAPAD FINGERS
INGREDIENTS
Papad 8 nos.
Grated cheese 1 cup
Oil for frying
METHOD
1.Hold the papads one by one over boiling water for a few seconds to make them
soft.
2.Then cut each papad into three strips.
3.Spread some cheese on each strip, roll and fix with a toothpick.
4.Deepfry these cheese papad fingers and then drain on paper.
5.Serve with mint chutney.
Papad 8 nos.
Grated cheese 1 cup
Oil for frying
METHOD
1.Hold the papads one by one over boiling water for a few seconds to make them
soft.
2.Then cut each papad into three strips.
3.Spread some cheese on each strip, roll and fix with a toothpick.
4.Deepfry these cheese papad fingers and then drain on paper.
5.Serve with mint chutney.
Idli Upma
INGREDIENTS
Idlis
Onions
Red chillies
Urad dhal,
Mustard seeds,
Curry leaves,
Green chillies,
Salt
Oil
METHOD
1. Saute mustard seeds, urad dhal, red chillies, green chillies and curry leaves in oil.
2. Meanwhile, break the idlis into coarse powder.
3. Mix it to the above mixture, add salt.
Idlis
Onions
Red chillies
Urad dhal,
Mustard seeds,
Curry leaves,
Green chillies,
Salt
Oil
METHOD
1. Saute mustard seeds, urad dhal, red chillies, green chillies and curry leaves in oil.
2. Meanwhile, break the idlis into coarse powder.
3. Mix it to the above mixture, add salt.
MULTI GRAIN ROTI
INGREDIENTS
1 cup wheat Flour
1 cup Rice flour
1 cup maize flour
1 cup Ragi flour
1 cup Jowar flour
1 cup gram flour
1 cup bajra flour
Salt,
Chilli powder,
Garam masala powder
METHOD
1. Mix all the flour add salt, chilli powder, garam masala powder, turmeric and knead it. 2. Now make chappatis with this, smear it with little ghee
Eat this healthy chappati with dal or any sabji. You can apply Jam or Cheese Spread and make a roll to give in Tiffin.
1 cup wheat Flour
1 cup Rice flour
1 cup maize flour
1 cup Ragi flour
1 cup Jowar flour
1 cup gram flour
1 cup bajra flour
Salt,
Chilli powder,
Garam masala powder
METHOD
1. Mix all the flour add salt, chilli powder, garam masala powder, turmeric and knead it. 2. Now make chappatis with this, smear it with little ghee
Eat this healthy chappati with dal or any sabji. You can apply Jam or Cheese Spread and make a roll to give in Tiffin.
Oats Chapathi
INGREDIENTS
Wheat flour - 1 cup
Oats powder - 4 tbsp (grind quaker oats into a fine powder)
salt to taste
Water to knead
Sesame oil - 1 tsp
METHOD
1. Mix wheat and oats flour.
2. Add salt and knead the flour into a nice dough.
3. Spread the sesame oil and leave the dough for atleast half an hour.
4. Take required amount of dough to make one roti and spread it into a circle shaped roti of 7" diameter.
5. Cook it on both sides.
Wheat flour - 1 cup
Oats powder - 4 tbsp (grind quaker oats into a fine powder)
salt to taste
Water to knead
Sesame oil - 1 tsp
METHOD
1. Mix wheat and oats flour.
2. Add salt and knead the flour into a nice dough.
3. Spread the sesame oil and leave the dough for atleast half an hour.
4. Take required amount of dough to make one roti and spread it into a circle shaped roti of 7" diameter.
5. Cook it on both sides.
Oats Dosa
INGREDIENTS
Oats - 1 cup
Buttermilk - 2 cups
Besan Flour - 1/4 cup
Sooji -1/4 cup
Salt to taste
Green chillies - 2 (acc to taste)
Onion - 1 finely chopped
Curry leaves and coriander leaves - few
Mustard seeds - 1/4 tsp
Cashews - few
Asafoetida powder - a pinch
Oil - 2 tsp
METHOD
1. First grind the oats into very fine powder. Keep it aside.
2. Now take the buttermilk add oats powder, besan flour, sooji and salt and mix it well. Keep it aside for half an hour.
3. In the mean time, preheat a drop of oil, splutter mustard seeds, when its done add cashews, onion, asafoetida powder and green chillies and fry it till it becomes golden brown.
4. Now add curry leaves and coriander leaves to it and saute' for a moment and pour it on top of the batter.
5. Mix it well.
6. Pre heat a dosa skillet, pour a laddle full of batter and spread it into a circle, pour a teaspoon of oil and let it cook under low flame (because it becomes very dark).
7. When it is done flip it over and pour the remaining oil and cook it.
8. Serve it with some chutney or sambar.
Oats - 1 cup
Buttermilk - 2 cups
Besan Flour - 1/4 cup
Sooji -1/4 cup
Salt to taste
Green chillies - 2 (acc to taste)
Onion - 1 finely chopped
Curry leaves and coriander leaves - few
Mustard seeds - 1/4 tsp
Cashews - few
Asafoetida powder - a pinch
Oil - 2 tsp
METHOD
1. First grind the oats into very fine powder. Keep it aside.
2. Now take the buttermilk add oats powder, besan flour, sooji and salt and mix it well. Keep it aside for half an hour.
3. In the mean time, preheat a drop of oil, splutter mustard seeds, when its done add cashews, onion, asafoetida powder and green chillies and fry it till it becomes golden brown.
4. Now add curry leaves and coriander leaves to it and saute' for a moment and pour it on top of the batter.
5. Mix it well.
6. Pre heat a dosa skillet, pour a laddle full of batter and spread it into a circle, pour a teaspoon of oil and let it cook under low flame (because it becomes very dark).
7. When it is done flip it over and pour the remaining oil and cook it.
8. Serve it with some chutney or sambar.
CARROT RICE MOULD
Do children love fancy shapes? Try out moulds ranging from simple jelly moulds to fancy ones like hearts and guitars. And watch this rice preparation leap to life !
INGREDIENTS
1 teacup rice
1/4 teacup moong dal
2 cloves
2 sticks cinnamon
1 bay leaf
1 onion, chopped
1/2 tablespoon chilli powder
2 large carrots, chopped
1 tablespoon oil
salt to taste
METHOD
1. Wash the rice and dal and keep aside.
2. Heat the oil and add the cloves, cinnamon, bay leaf and fry for 1/2 minute.
3. Add the onion, chilli powder and fry again for 1 minute.
4. Add the carrots, rice, dal, 2 1/2 teacups of water and salt.
5. Cook in a pressure cooker.
6. Press into greased moulds of the desired shape and unmould on a serving plate. Serve with youhurt.
Tips
Goodness Guide :
To combination of grains and pulses delivers essential amino acids required for growth as well as carbohydrates for energy.
The carrots deliver Vitamin A.
Nutritive values Per Serving :
Protein 6.5 g
Cho 48 g
Fat 4.2 g
INGREDIENTS
1 teacup rice
1/4 teacup moong dal
2 cloves
2 sticks cinnamon
1 bay leaf
1 onion, chopped
1/2 tablespoon chilli powder
2 large carrots, chopped
1 tablespoon oil
salt to taste
METHOD
1. Wash the rice and dal and keep aside.
2. Heat the oil and add the cloves, cinnamon, bay leaf and fry for 1/2 minute.
3. Add the onion, chilli powder and fry again for 1 minute.
4. Add the carrots, rice, dal, 2 1/2 teacups of water and salt.
5. Cook in a pressure cooker.
6. Press into greased moulds of the desired shape and unmould on a serving plate. Serve with youhurt.
Tips
Goodness Guide :
To combination of grains and pulses delivers essential amino acids required for growth as well as carbohydrates for energy.
The carrots deliver Vitamin A.
Nutritive values Per Serving :
Protein 6.5 g
Cho 48 g
Fat 4.2 g
CORN AND POTATO ROSTI
Rosti is a favourite Swiss delicacy. The crisp potatoes go well with corn.
INGREDIENTS
4 medium par-boiled potatoes
3/4 teacup cooked corn
1 onion, chopped
1 green chilli, finely chopped
1 tablespoon grated cheese
2 tablespoons butter
salt and pepper to taste
METHOD
1. Peel the potatoes. Grate coarsely or slice. Sprinkle salt and pepper.
2. Heat the butter in a large frying pan (preferably non-stick). Add onion and cook for 1 minute.
3. Add the potatoes and corn and mix well. Spread the mixture in the pan.
4. Sprinkle the green chilli and cheese on top and cook on a slow flame for 10 minutes.
5. Turn the cake upside down in one piece.
6. Cook until crisp and brown on the underside.
7. Cut into piece and serve hot.
Tips
Goodness Guide :
Both corn and potatoes are excellent sources of energy.
Besides, they are laden with complex carbohydrates, fibre and a variety of minerals.
Nutritive values Per Serving :
Protein 3.5 g
Cho 27.9g
Fat 3.6g
INGREDIENTS
4 medium par-boiled potatoes
3/4 teacup cooked corn
1 onion, chopped
1 green chilli, finely chopped
1 tablespoon grated cheese
2 tablespoons butter
salt and pepper to taste
METHOD
1. Peel the potatoes. Grate coarsely or slice. Sprinkle salt and pepper.
2. Heat the butter in a large frying pan (preferably non-stick). Add onion and cook for 1 minute.
3. Add the potatoes and corn and mix well. Spread the mixture in the pan.
4. Sprinkle the green chilli and cheese on top and cook on a slow flame for 10 minutes.
5. Turn the cake upside down in one piece.
6. Cook until crisp and brown on the underside.
7. Cut into piece and serve hot.
Tips
Goodness Guide :
Both corn and potatoes are excellent sources of energy.
Besides, they are laden with complex carbohydrates, fibre and a variety of minerals.
Nutritive values Per Serving :
Protein 3.5 g
Cho 27.9g
Fat 3.6g
JAFFLE TREATS
What do you get when you cross a toasted sandwhich with a waffle? A Jaffle!
INGREDIENTS
4 bread slices, lightly buttered (1 1/2 teaspoons butter approx.)
For the stuffing (no.1)
3 tablespoons crumbled cottage cheese (paneer)
6 tablespoons grated apple
2 tablespoons finely chopped celery (optional)
1/2 teaspoon chopped green chillies
salt to taste
For the stuffing (no.2)
3 tablespoons grated carrots
3 tablespoons crumbled cottage cheese (paneer)
2 tablespoons chopped dates
1/2 teaspoon finely chopped green chillies
salt to taste
METHOD
1. For the stuffing (no. 1), mix all the ingredients very well.
2. For the stuffing (no. 2), mix all the ingredients very well.
3. To proceed, place 2 slices of bread, buttered side down into a sandwhich maker waffle iron.
4. Spread the desired stuffing mixture and cover with the remaining two slices, buttered side up.
5. Toast for a few minutes or until golden in colour. Cut into two.
Tips
Goodness Guide :
An appetizing, low fat, easy to prepare treat.
Comes in handy when kids rush home hungry from school.
INGREDIENTS
4 bread slices, lightly buttered (1 1/2 teaspoons butter approx.)
For the stuffing (no.1)
3 tablespoons crumbled cottage cheese (paneer)
6 tablespoons grated apple
2 tablespoons finely chopped celery (optional)
1/2 teaspoon chopped green chillies
salt to taste
For the stuffing (no.2)
3 tablespoons grated carrots
3 tablespoons crumbled cottage cheese (paneer)
2 tablespoons chopped dates
1/2 teaspoon finely chopped green chillies
salt to taste
METHOD
1. For the stuffing (no. 1), mix all the ingredients very well.
2. For the stuffing (no. 2), mix all the ingredients very well.
3. To proceed, place 2 slices of bread, buttered side down into a sandwhich maker waffle iron.
4. Spread the desired stuffing mixture and cover with the remaining two slices, buttered side up.
5. Toast for a few minutes or until golden in colour. Cut into two.
Tips
Goodness Guide :
An appetizing, low fat, easy to prepare treat.
Comes in handy when kids rush home hungry from school.
nutritious cheela
ingredients:
rice
Mung pulse
Moth pulse
method: take these three things in a bowl in ration:2:2:1
and soak for overnight ! grind them in morning add tomato ,onion ,coorainder leave , salt according to taste and Caron seeds,for digestion purpose.
spread it on hot Tawa to make cheela of the same.
this will be a very nutritous cheela for ur kid! i've tried the same and my daughter loved it so much .
rice
Mung pulse
Moth pulse
method: take these three things in a bowl in ration:2:2:1
and soak for overnight ! grind them in morning add tomato ,onion ,coorainder leave , salt according to taste and Caron seeds,for digestion purpose.
spread it on hot Tawa to make cheela of the same.
this will be a very nutritous cheela for ur kid! i've tried the same and my daughter loved it so much .
Daliya n Oats fritters.
Recently tried this one for my daughter, this is my genuine recipe. Hope you all like it.
Soak daliya in hot water for 1 hour, dry roast quaker oats.
Strain daliya n mix oats to it.
Now add poha ( beaten rice ) , chopped onions, coriander leaves, garam masala , ginger garlic and green chilly paste and lemon juice and salt . If its too dry then add few drops of water. Shape as rolls or tikkis and roll in gram flour .
Deep fry in oil till brown and crispy.
Soak daliya in hot water for 1 hour, dry roast quaker oats.
Strain daliya n mix oats to it.
Now add poha ( beaten rice ) , chopped onions, coriander leaves, garam masala , ginger garlic and green chilly paste and lemon juice and salt . If its too dry then add few drops of water. Shape as rolls or tikkis and roll in gram flour .
Deep fry in oil till brown and crispy.
Courtesy: Shraddha from Babies, Food and Much More...
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