Fish Nugget Sandwich

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2. 
   
3. Ingredients
4. 200 grams boneless fish
5. 1/2 tsp paparika powder
6. 1/2 tsp salt
7. 1 tsp lemon juice
8. 1/2 tsp Pepper powder
9. 1 egg
10. 1/2 cup bread crumbs
11. 1/2 tsp Cornflour
12. 2 long subway onion bun
13. Method

Wash fish and cut cube size, add paprika powder,pepper powder, salt, lemon juice and cornflour powder, beat the egg and dip all the fish cubes and coat with bread crumbs. keep in a freezer for 1/2 hour.
Cut the subway onion bun and apply butter, slightly heat it in a tawa, and apply garlic paste and BBQ sauce, sprinkle litter ketchup and arrange fried fish nuggets and keep little dill leaves and carrot, Repeat the same rest of the sandwiches.Power pack healthy and heavy sandwich is ready to eat.

Corn Peas Money Bag/Wontons/Potli

Kids  hate vegetable, so we can hide and give through this type of snacks.

 

Corn Peas Money Bag/wontons/Potli 

Ingredients

For Dough

Maida – 200 gram

Salt – ¼ tspn

Sugar – ½ tspn

Hot water – ¼ glass

Oil or butter  – 1 tspn

For filling

Sweet Corn (Frozen) – 100 gram

Green Peas – 50 gram

Cabbage ( grated) – ¼ cup

Carrot grated – 1 tspn

Chopped Capsicum – 2 tspn

Chopped green chilli – 1no

Chopped Onion – 1 tbspn

Chopped garlic – 2 pod

Salt – to taste

Oil – 2 tspn

Coarsely grounded black pepper – ½ tspn

Lemon juice – ½ tspn

Sugar – 2 pinches

Oil – for frying

Method

1.    In another wide bowl, mix the Atta,sugar, oil and salt.

2.    Prepare a soft dough with those ingredients.

3.    Make small lemon size balls and roll it in atta, as needed.

4.    Make a the balls in to a flat rotis (like puris) .

5.    In a non stick pan add oil and add onion and garlic and sauté for 2 min.

6.  Add Corn and peas saute for 1 min,   Add cabbage, carrot and capsicum , sauté for 1 min.

7.    Add salt and sprinkle little water and cook about 2 min

8.    Finally add sugar, pepper pwd and lemon juice salt mix well and remove from the heat and allow it to cool.

10. Place the flattened dough Keep 1 heaped teaspoon of the

11. Prepared cabbage filling in the center.

12. Close it gently like modak shape like a money bag and keep aside.

13. Heat oil in a pan keep the fire in Medium flame deep fry the all money bags.

Note: This is very interesting recipe, kids will love the shape,In olden days Grannies use  the moneybags to  keep the money. money bags symbolise wealthy, whereas this corn peas moneybag symbolise healthy.

we  can also  use mutton or  chicken filling instead of veggie.

if there is any  fear in closing the bag  you  can  use  spring onion   to tie up this bag.

Sending to Indusladies event - Kids Lunch Box Recipe

Paneer Channa Pulao

Paneer Channa Pulao ( One pot meal)Pressure Cooker Method

Serves : 5 kids or 3 Persons

Ingredients

Basmati Rice – 300 gram

Channa (White) – 100 gram ( cooked or Ready made)

Amul Brand Paneer – 100 gram

Broccoli - 7 florets 

To grind

Coriander leaves – few

Mint leaves – few

Small Onion –  10 nos

Green Chilli – 2 nos (depends on your Spice level you can add more)

Curd – 1 tbspn

To tempering

Oil – 3 tspn

Ghee or butter – 1 tspn

Bay leaf – 2

Ginger garlic paste – 1 ½ tspn

Red chilli pwd – ¼ tspn

Garam masala -  ½ tspn

Sugar – 1 pinch

Hot water – 450 ml

Salt – to taste

Method

Wash and soak the rice for 10 min.Wash the paneer in a hot water strain it and add  little Red chilli pwd and salt keep it  aside. Grind “To given” under grind ingredients in a mixer. (Not smooth paste ¾ )

In a pressure cooker and 1 tspn butter and and fry the paneer and transfer to a bowl.

In the  same cooker add oil temper with bay leaf and ginger garlic paste and sauté for  1 min and add ground ingredients and stir it well.

Add channa ,Broccoli, paneer ,garam masala,  pinch of sugar,red chili pwd and sauté and add hot water and after it start boiling add soaked rice and salt cook for  2 min and close the cooker lid keep the flame in medium heat, leave for 2 whistle. After pressure releases  gently mix the rice with fork and transfer it to a serving bowl.

Healthy kids special paneer and chana pulao is ready. send your kids in lunch box. 
Sending This Recipe to Indusladies Kids lunch box Recipes

Tandoori Tofu with Spinach Macaroni

Tandoori Tofu with Spinach Macaroni

Breakfast is the main meal of the day, many organs restart to  work after a fast so we can eat as much heavy and healthy during breakfast.
Many kids always skip the breakfast due to School. If we give them attractive and tasty food at least they will try to eat.

Preparation Time :  15 min

Cooking time: 25 min

Serves: 3 to 4 kids

Recipe Source: My Own

Ingredients

Macaroni – 300 grams (cooked)

Marination for Tandoori Tofu

Tofu – 150 gram

Salt – ¾ tspn ( to taste)

Kashmiri red chilli – ½ tspn

Eastern Tandoori masala – 2 tspn or you can use any Brand shan, Basha kitchen king etc .,

Lemen juice – ½ tspn

Ginger garlic paste – ½ tspn

for tempering

butter + oil – 2 + 2 tspn

green chilli – 2 nos ( chopped)

chopped capsicum – 2 tbspn

Mixed vegetable ( frozen) – 100 gram

Corn  - 50 gram (frozen)

Sugar – 2 pinches

Knor vegetable Stock – ½ cube

Soy sauce – 1 tbspn

Chilli sauce – 1 tspn

Tomato ketchup – 1 tbpn

White pepper – ½ tspn

Salt – ¼ tspn

(left over) Spinach pesto – 2 tbspn ( see Note.no1)

Garnishing

Walnut - few (Chopped)

Method

1. Cook maccroni as per packet direction and strain it ,mix little olive oil and keep aside.

2.Add above (marination) masala to tofu and marinate for 10 min, then  heat a non stick pan add 2 tspn oil + butter do shallow fry.

3.In a wide non stick pan add 2 tspn butter + oil add green chilli , sugar , add all the veggie , knor vegetable stock stu soy sauce, chilli sauce, tomato ketchup, salt stir it well and cook for 2 min in low flame

4. Now add fried tofu, cooked macaroni and gently mix it well, and sprinkle white pepper stir it and remove from the heat. You can also Send this kids to lunch, may be his whole class will be around his box for his  yummy Tandoori tofu macaroni.

Note: 1. Spinach Pesto: Boil hot water and add spinach and little salt and sugar cook for 1 min and strain, wash with cold water, grind along with green chilli and walnut.

2. Please be careful in adding the salt, because already soy sauce, knor cube have salt.

3.In this recipe ingredients are more but easy to prepare. Kids would love this recipe definitely.

Sending this recipe to Indusladies Kids lunch box recipe

Giveaway Event @ Full Scoops - First Blog Anniversary 
29.10.14

Beetroot Biriyani (Pressure Cooker Method)

Serves - 3 person

Preparation time: 15 minutes

Cooking time : 15 minutes 

Beetroot Biriyani (Pressure Cooker Method)

Beetroot  Biriyani is a colourful healthy dish  for kids Lunch box.It enhances hemoglobin who are anemic. 

Chut phut one pot meal  It is very healthy meal, especially for pregnant women.

Ingredients

1. Beetroot – 2 Medium size
2. Onion – 2
3. Tomato – 2
4. Green chilli – 1
5. Red chilli powder – 1//2 tspn
6. Curd – 1 tspn
7. Coriander leaves and mint leaves – few
8. Bay leaves – 2 pcs
9. Cinnamon  , clove,cardamom – each – 1 pc
10. Ginger garlic paste  - 1 ½ tspn
11. Salt – to taste ( 1 tspn)
12. Oil – 5 tspn
13. Ghee – 1 tspn
14. Lemon juice  - ½ tspn
15. Boiled - Egg - 2 nos

Method

1. Soak rice for 10 minutes. Peel and wash the beetroot and cut into small cubes.
2. Cut the onion and tomato lengthwise. Heat oil in a cooker add bay leaves, cinnamon , cardamom, clove when they y start crackle add onion sauté till it  turns pink, add ginger garlic paste and sauté till it’s raw smell goes away, Now add coriander, mint leaves stir it  for 2 minutes and  add tomato and green chilli cook it for about  2 minutes under low flame.
3. Now add beetroot, chilli powder, salt, curd and cook about – 2 minutes .
4. Add water 1: 1 ½  ratio and allow to boil then add soaked rice again boil about 5 minutes now add lemon juice + ghee and close with cooker lid and leave  for 2 whistles.
5. When the pressure completely releases out of the cooker, mix well with fork and transfer it  in to a serving bowl and garnish with coriander leaves and boiled egg serve it with Raita

பீட்ரூட் பிரியாணி  - Tamil version

Pressure cooker - beetroot biriyani 

 

South Indian Mini Thali with Yam Tikki/SeenaiVadai

Mini Meals /Mini Thali/Variety Rice is one of the rich , famous South Indian  Meals. This Variety Meals looks yummy and colourful and much filling.It is even seen in Hindu Wedding meals  

Mini Thali  => {Three type of variety rice ,passadi,pappadam, roti or chappaathi,chips ,Sweet,pickle.}

Curd Rice
Bisebelabath
Lemon Rice
Mango  and Raw mango thokku
pappaddm
Sweet - kesari laddoo
Potato Fries or potato chips
Salad

Yam Tikki 

Yam Tikki

Yam Tikkis /seenai Vadai

Yam (senai) – ¼ kg

Green chili – 1

Garam masalam – ½ tspn

Salt – ¾ tspn (or) to taste

Chopped Onion – 1

Coriander leaves – few sprigs

Red chili powder – ¼ spn

Saunf (fennel seeds)  - ½ tspn

Grated ginger – ¼ tspn

Maida (all-purpose flour) , corn flour,  rice flour –  1 tspn each 

Roasted gram powdered (pottukadalai) – 1 tbspn

Oil – needed qty

Method

Wash and peel the yam and cut into big pieces.

Add ¼ salt and cook it with enough water.

strain and mash the Yam well and  keep aside.

Grind saunf, coriander leaves, grated coconut and green chili to a coarse paste.

 Add salt, red chili powder, garam masala, chopped onion, ground paste to mashed yam.

Add Maida, Corn flour, rice  flour ,  roasted gram powdered and mix well.

keep aside for 10 minutes.

Make goose berry sized balls.  Shape the balls  into  the way you want them to be. Heat oil in  a non stick pan and  deep  fry them until golden brown. 

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சேனை வடை  in samaiyalattakaasam. ..

I sending this to Srivalli's "Thali mela"