Cabbage Vadas ( Tiffin Treats for Kids )

by Tarla Dalal
Cabbage vadas, rich in nutrients, these are inspired from south indian cuisine are loaded with cabbage, onions, and peas. Flavoured with fresh coriander and chillies, they taste great with green chutney or tomato ketchup

Ingredients
1/2 cup urad dal (split black lentils) 1 slit green chilli , roughly chopped 1/2 tsp asafoetida (hing) 3/4 cup finely chopped cabbage 1/2 cup finely chopped onions 1 tbsp boiled green peas 1/4 cup finely chopped coriander (dhania)
salt to taste oil for deep-frying

Method
1. 2. 3. 4. Clean, wash and soak the urad dal in enough water for at least 1 hour. Drain, add the chillies, asafoetida and cup of water and blend in a mixer to a smooth paste. Add the cabbage, onions, peas, coriander and salt and mix well. Wet your fingers, take some batter and make a hole in the centre using your thumb.

5. 6.

Slide the vada gently into the hot oil and deep-fry on a medium flame till it turns golden brown in colour from all the sides. Repeat with the remaining batter to make 11 more vadas. Drain on absorbent paper.

Handy tip :

1.

To avoid the vadas from disintegrating, combine the ingredients just before deep-frying and ensure that the oil is hot enough.

Green Peas and Paneer Mini Parathas

by Tarla Dalal
Fibre is much-needed at any age, but it could be tough getting your kids to consume fibre-rich food, unless served in a form as interesting as these luscious Parathas!

Ingredients

1/2 cup whole wheat flour (gehun ka atta) 1/4 cup soya flour 1/2 cup fresh green peas, boiled and roughly crushed 1/4 cup grated paneer (cottage cheese) 1 1/2 tsp finely chopped green chillies 2 tbsp chopped coriander (dhania)
salt to taste

1/4 tsp oil for kneading 5 tsp ghee for cooking

Method
1. 2. 3. 4. 5. Combine all the ingredients together in a bowl and knead into a soft dough. Knead again using oil and keep aside under a wet muslin cloth for 10 minutes. Divide the dough into 10 equal portions and roll out each portion into a thick circle of 75 mm (3") in diameter. Heat a non-stick pan and cook each paratha using tsp ghee till both sides are golden brown in colour. Serve hot.

Hara Bhara Kebab ( Tiffin Treats for Kids )

by Tarla Dalal
Ingredients
1/4 cup chana dal (split bengal gram) 2 tsp roughly chopped ginger (adrak) 2 tsp grated garlic (lehsun) 3 tsp finely chopped green chillies 1 cup roughly chopped spinach (palak) , blanched and drained 1/2 cup boiled green peas 1/2 cup grated paneer (cottage cheese) 1 tsp chaat masala 1/4 tsp garam masala
salt to taste

1/4 cup plain flour (maida) dissolved with 1/3 cup water 3/4 cup bread crumbs
oil for deep-frying

For Serving
tomato ketchup green chutney

Method
1. 2. 3. 4. 5. 6. 7. 8. 9. Clean, wash and soak the chana dal for 1 hour. Drain, add the ginger, garlic, green chillies and cup of water and pressure cook for 2 to 3 whistles or until the dal is cooked. Drain out and discard any excess water. Allow the steam to escape before opening the lid. Add the spinach, green peas and cooked dal mixture and blend in a mixer to a coarse paste without using any water. Add the paneer, chaat masala, garam masala, 1/4 cup bread crumbs and salt and mix well. Divide the mixture into 10 equal portions and shape each portion into a 50 mm. (2) flat kebabs. Shaped kebab. Dip each kebab into the prepared flour- water paste and roll in the bread crumbs. Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides. Serve hot with tomato ketchup and green chutney.

Handy tip

1.

You can also cook the kebabs on a greased tava (griddle) by following the same procedure till step 5 and cook until golden brown in colour from both the sides.

Mini Mixed Vegetable Turnovers

by Tarla Dalal

Added to 85 cookbooks This recipe has been viewed 13107 times

Just buy readymade Dosa batter, add the veggies and quickly whip up some delectable turnovers for your little ones. Peanuts and sesame seeds add nutrients as well as crunch to these turnovers.

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Preparation Time: 10 Minutes Cooking Time: 20 Minutes

Makes 8 turnovers Show me for turnovers

Ingredients

1 cup readymade dosa batter 1/2 cup grated mixed vegetables (carrots, cabbage, cauliflower, onions etc.) 1 1/2 tbsp powdered roasted peanuts 2 tbsp chopped coriander (dhania) 1 tsp sugar 1 tsp chilli powder
salt to taste

2 tsp sesame seeds (til) for the topping 2 tsp oil for cooking 8 tsp tomato ketchup for serving

Method
1. 2. 3. 4. 5. 6. 7. Combine together the dosa batter, vegetables, peanuts, coriander, sugar, chilli powder, salt and 2 tbsp water in a bowl and mix well. Keep aside. Heat a non-stick pan and grease it lightly with oil. Sprinkle tsp of sesame seeds on it. When they crackle, pour a ladleful of the batter and spread it evenly to make a circle of 75 mm (3") diameter. Cook using tsp of oil, till both sides are golden brown in colour. Repeat with the remaining batter to make 7 more turnovers. Serve hot with tomato ketchup.

Sweet Corn and Spinach Wrap ( Tiffin Treats for Kids )

by Tarla Dalal

Ingredients For The Sweet Corn and Spinach Tikkis

1 cup boiled and coarsely crushed
sweet corn kernels

1/2 cup shredded spinach (palak) 1/2 cup boiled, peeled and mashed potatoes 2 tbsp chopped coriander (dhania) 1 tsp green chilli paste
salt to taste

2 tbsp whole wheat (gehun)

bread crumbs for coating

1 tsp oil for cooking

Other Ingredients
4 lightly cooked whole wheat (gehun) chapatis (approx. 150 mm. (6) in diameter) 2 cups torn lettuce 8 tbsp eggless mayonnaise

Method For the sweet corn and spinach tikkis

1.

Combine all the ingredients in a bowl and mix well.

2. 3. 4.

Divide the mixture into 4 equal portions and shape each portion into a 125 mm. (5) diameter flat oval tikki. Roll each tikki in bread crumbs till they are evenly coated from both the sides. Heat a non-stick tava (griddle) and cook each tikki using tsp of oil till it turns golden brown in colour from both the sides. Keep aside.

How to proceed

1. 2. 3.

Place a chapati on a clean dry surface and arrange cup of lettuce in a row in the centre of the chapati. Place a tikki and spread 2 tbsp of mayonnaise over it and roll it up tightly. Repeat with the remaining ingredients to make 3 more wraps.

How to pack

1.

Wrap in an aluminium foil or cling wrap and pack in a tiffin box.

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Added to 237 cookbooks This recipe has been viewed 75822 times

The aloo frankie truly needs no introduction! this one is an authentic recipe that simply never fails you. With a balance of flavours ranging from tangy to spicy it will be enjoyed by young and old alike.

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Preparation Time: 30 mins Cooking Time: 20 mins Makes 4 frankies Show me for frankies

Aloo Frankie (wraps and Rolls)

by Tarla Dalal

Ingredients For The Stuffing

1 1/2 tbsp oil or butter 1 tsp ginger-garlic paste 1 3/4 cups boiled , peeled and mashed potatoes 3/4 tsp chilli powder 1 tsp garam masala 1/2 tsp chaat masala 1 tbsp finely chopped coriander (dhania)
salt to taste

To Be Mixed Into Masala Water

1 tsp dried mango powder (amchur) 1/2 tsp chilli powder 1/4 tsp garam masala

salt to taste

3 tbsp water

To Be Mixed Into Onion Masala Mixture

1/2 cup finely chopped onions 3/4 tsp chilli powder 1/2 tsp dried mango powder (amchur)
salt to taste

Other Ingredients
4 rotis 4 tsp green chillies in vinegar , refer handy tip

Method For the stuffing

1. 2.

Heat the oil/buter in a kadhai, add the ginger-garlic paste and saut on a medium flame for a few seconds. Add the potatoes, chili powder, garam masala, chaat masala, coriander and salt, mix well and saut for another 2 minutes. Keep aside.

How to proceed

1. 2. 3. 4. 5. 6.

Place a roti on a clean dry surface and spread th of the potato stuffing in a single row in the centre of the roti. Drizzle th of the masala water and 1 tsp of chillies in the vinegar evenly over it. Sprinkle th of the onion masala mixture on it and roll it up tightly. Repeat with the remaining ingredients to make 3 more frankies. Wrap a tissue paper around each frankie and serve Imediately.

Handy tip

1.

For chillies in vinegar, mix 3 tsp of white vinegar with 1 tsp finely chopped green chillies.

Any Time Cutlet

A delicious and nutritious cutlet recipe, any time cutlet can be prepared as a healthy and tasty snack for children within minutes. Simply soak the bread slices and mix it with left over dals, vegetables, spice powders and shallow fry the cutlets in hot oil. Enjoy the crispy and mildly spiced up any time cutlets anytime of the day with ketchup.

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Preparation Time: 15 mins Cooking Time: 5 mins

Ingredients

10 bread slices
salt to taste

1/2 bowl 2 onions 1 chopped green chilli 1/2 capsicum, sliced 1/2 cup green peas 1 carrot, sliced 1/4 tsp garam masala pinch of dried mango powder (amchur), asafoetida (hing)
chaat masala

1/4 cup semolina (rava) 5 tbsp desi ghee

salt to taste

1/4 tsp chilli powder

Method

1. 2.

Crush the bread along with 3/4 of all the vegetables in a mixer Then add the rest chopped vegetables to this

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3. 4. 5. 6. 7. 8. 9.

Then add the daal Then add all the masalas Heat ghee on a pan Then just make heart shaped or oval cutlets Then dust it with suji Then fry it on medium flame Serve it with dhania /onion chuttney or sauce only

Corn Cutlets
A tasty cutlet recipe made with corn and shallow fried. Serve with mint chutney or sauce.

Ingredients

4 tbsp fresh yellow corn, boiled 2 potatoes, boiled and mashed 3 bread slices 2 tbsp finely sliced onions 1/2 tsp garam masala powder 2 tsp ginger-garlic (adrak-lehsun) paste - green chilli paste 2 tsp finely chopped coriander (dhania) leaves
salt to taste oil for shallow frying

Method
Mix all the ingredients except oil. 1. 2. 3. 4. 5. 6. Knead well to form stiff dough.make 8 balls and gently flatten with palm. Keep about 1/2 inch thick.heat a tawa. Apply oil lightly. Place all cutlets if possible. Keep rgularly turning and cookin till it browns lightly on both sides. Apply more oil if required while cooking

Mashroom Cheese Patties

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by gita u
Mushroom cheese patties are a crispy zesty snack recipe with mushrooms tossed with grated cheese and then made into patties. Shape the patties as per your choice and serve them hot with sauce or chutney.

Ingredients

1/2 tin of canned mushrooms (khumbh) 1 small packet of processed cheese 1/2 packet of puff pastry roll 1/2 onion,chopped 1 small bunch of coriander (dhania) leaves a pinch of salt 1 tbsp olive oil

Method

1. 2. 3. 4.

Grind the mushroom. In pan add oil, add in mushrooms, toss it for 3 minutes, then add in onion for 1 minute and coriander leaves to follow, salt and take it off the heat. let it cool.6 Defrost the pastry and cut into 1 inch cubes and roll them out to circles add in the cool filling and fold and cover the seal the edges by folding sides. Put them into a greased tray and bake in moderate hot oven for 20 minutes. serve hot.

Aloo Tikki (kebabs and Tikkis

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The all time favourite aloo tikki is a hit with kids and grownups alike!

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Preparation Time: 5 mins Cooking Time: 10 mins Makes 8 tikkis Show me for tikkis

Ingredients
1 cup boiled and mashed potatoes 1/2 cup boiled and mashed green peas 1 tbsp chopped coriander (dhania) 1/2 tsp chilli powder 1 tsp chaat masala 1 tsp lemon juice
salt to taste oil for cooking

Method
1. Combine all the ingredients in a bowl and mix well.

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2. 3. 4.

Divide the mixture into 8 equal portions and shape each portion into a round, flat tikki. Heat a non-stick pan on a medium flame and cook each tikki, using a little oil, till both sides are golden brown in colour. Drain on an absorbent paper and serve hot.

Chick Pea and Soya Tikkis ( Healthy Heart Recipe)

by Tarla Dalal

Tikki, a traditional indian snack is presented with a variation here. The additional soya helps to decrease cholesterol, while the chick peas give the indian flavour to the dish. The tikkis are made in just 1 teaspoon of oil to add only 20 calories to your diet, instead of adding 80 calories by being deepfried, thus making the snack healthy for the heart.

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Preparation Time: 10 mins Cooking Time: 10 mins Makes 4 servings Show me for servings

Ingredients
1/2 cup kabuli chana (white chick peas) , boiled and drained 1/2 cup soya granules 1 tbsp mint leaves (phudina) , finely chopped 1 tsp green chillies , finely chopped 1 tsp ginger (adrak) , finely chopped 1 tsp oil
salt to taste

To Serve
2 tbsp high fibre chutney

Method
1. 2. 3. 4. 5. 6. Soak the soya nuggets in hot water for 10 to 15 minutes. Drain and squeeze out all the water. Blend together the kabuli chana, soya nuggets and mint, in a blender to a smooth paste. Add the green chillies, ginger and salt and mix well. Divide the mixture into 4 equal portions and shape into round, flat tikkis. Cook them on a non-stick pan using a little oil till both sides are golden brown. Serve hot with the high fibre chutney.

Soya Cutlets
by Tarla Dalal

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A combination of protein and calcium rich soya granules with vegetables makes this recipe a healthy snack on weight watchers menu!

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Preparation Time: 15 mins Cooking Time: 20 mins Makes 4 to 5 cutlets Show me for cutlets

Ingredients

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1/4 cup soya granules 1/4 cup boiled potatoes 1/2 tsp garam masala 1/4 cup boiled green peas 1/4 tsp dried mango powder (amchur) 1/4 tsp ginger (adrak) paste 1/4 tsp turmeric powder (haldi) 1/4 cup grated carrot 2 tbsp chopped onions 1/4 cup chopped blanched spinach (palak) 4 whole wheat bread slices 1/2 tsp chopped green chillies
salt to taste

1/4 cup finely chopped coriander (dhania)

milk for soaking oil for cooking

Method
1. 2. 3. 4. 5. 6. Soak the soya granules in 1 cup water for 10-15 minutes. Drain and squeeze out the excess water. Keep aside. Blend the bread slices in a mixer to a coarse powder. Keep aside. Combine the soya granules, bread crumbs and the remaining ingredients in a bowl and mix well. Divide the mixture into 5 equal portions and shape them into small round flat cutlets. Heat a pan and cook each cutlet using little oil till they turn golden brown and crisp from all the sides. Serve hot.

Thai Sweet Corn Cutlets

by Tarla Dalal

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Sweet corn cutlets, Thai style! Hot, sour, sweet and spicy everything you can ever wish for.

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Preparation Time: 20 minutes Cooking Time: 20 minutes Serves 4. Show me for servings

Ingredients For the cutlets

1 1/2 cups tender sweet corn (makai ke dane) 2 tbsp red curry paste, recipe below 2 tbsp soy sauce 1/4 cup rice flour (chawal ka atta)
salt to taste oil for greasing and deep-frying

For the red curry paste

5 whole dry kashmiri red chillies , soaked in warm water for 10 minutes and drained 1/4 cup chopped onions 4 cloves of garlic (lehsun) 1/2 tbsp grated ginger (adrak) 1 stalk of lemon grass (hare chai ki patti), chopped 3 stalks of coriander (dhania) (only the stalks and not the leaves) 1/2 tbsp coriander (dhania) seeds 1 tbsp cumin seeds (jeera) 5 to 6 black peppercorns (kalimirch) 1/4 tsp salt

For the hot and sweet dip

2 tbsp vinegar 3/4 cup sugar

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1 tbsp dry red chilli flakes (paprika) 1 tbsp salt

Method For the red curry paste

1. Grind all the ingredients to a smooth paste in a mixer using a little water if required. Keep
aside.

For the hot and sweet dip

1. 2. 3.

Combine the vinegar, sugar and 1 cup of water in a pan and boil till the mixture becomes a thick syrup. Cool slightly, add the dry red chilli flakes and the salt. Allow to stand for atleast 6 hours before using.

For the cutlets

1. 2. 3. 4.

Lightly crush the corn in a mixer. Add the red curry paste, soya sauce, rice flour and salt and mix lightly to make a soft dough. Using lightly greased hands, shape into small flat cutlets of 62 mm. (2 ") diameter using the mixture and deep-fry in hot oil till they are golden brown. Drain on absorbent paper and serve hot with hot and sweet dip.

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