Toddlers Delight

Toddlers Delight

By  Chef Amrita Raichand
From   Mummy Ka Magic

Prep: 8 hours

Cook: 20 minutes

Method: Easy

Course: Mithai

Type: Indian

Key Ingredients:

The roasted grains have a wonderful flavour that makes this dish so delightful

Ingredients

  • Whole green gram (sabut moong), soaked overnight and drained 1 cup
  • Whole wheat, soaked overnight and drained 1 cup
  • Rice, soaked for 30 minutes and drained 1 cup
  • Almonds, chopped 2 tbsps
  • Cashewnuts, chopped 2 tbsps
  • Milk 2 cups
  • Sugar 4 tbsps

Methods

  • Roast whole green gram, wheat and rice separately in a non-stick pan, till fragrant, and put them all into a bowl.
  • Add almonds and cashewnuts, mix and cool down to room temperature. Transfer the mixture into a mixer jar and grind.
  • Heat 2 cups milk in another non-stick pan, add 4 tbsps of the roasted grain powder and sugar. Mix well and cook till the mixture thickens.
  • Transfer into serving bowls and serve warm.

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Aloo Parantha

Aloo Parantha

By Chef Saransh Goila
By Health Challenge

Prep: 35 minutes

Cook: 40 minutes

Method: Easy

Course: Mithai

Type: Indian

Key Ingredients:

  • Potatoes
  • Whole wheat flour
  • Soya flour and Oats flour

Aloo paranthas made healthier are just as tasty as the traditional ones

Ingredients

  • Medium potatoes, boiled, peeled, mashed 3
  • Whole wheat flour 3 cups
  • Soya flour ¼ cup
  • Oats flour ¼ cup
  • Salt to taste
  • Oil 1 tsp
  • Garlic, finely chopped 1 tbsp
  • Red chilli powder 1 tsp
  • Turmeric powder 1 tsp
  • Pumpkin, boiled, peeled, mashed ¾ cup
  • Fresh coriander leaves, finely chopped 1 tssp
  • Ghee a little to cook
  • Low fat yogurt as required

Methods

  • To make Aloo Paranthas with a healthy twist, take whole wheat flour, soya flour, oats flour and salt in a bowl. Add sufficient water and knead into soft dough.
  • To make the filling heat oil in a non-stick pan, add garlic, red chilli powder, turmeric powder, salt, potatoes and pumpkin and mix well. Add coriander leaves and mix well.
  • Divide the dough into equal portions and shape them into balls. Roll each ball into a round disc, place some potato mixture in the centre, gather the edges together and press lightly to seal.
  • Roll each stuffed ball into a parantha.
  • Heat a non-stick tawa, place a parantha on it and cook. Drizzle a few drops of ghee over it, flip, drizzle a few drops of ghee on the other side too and cook till both sides are evenly done and golden.
  • Serve hot with low fat yogurt.

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Malai Kofta

Malai Kofta

By Chef Saransh Goila
By Health Challenge

Prep: 25 minutes

Cook: 20 minutes

Method: Moderate

Course: Mithai

Type: Indian

Key Ingredients:

  • Raw bananas
  • Cottage cheese

Enjoy this much loved rich dish in its healthy avatar

Ingredients

  • Raw bananas, boiled, peeled and mashed 1 cup
  • Cottage cheese (paneer), crumbled 150 gms
  • Carrots, grated 1 cup
  • Green chillies, chopped 1 to 2
  • Raisins (kishmish) 1 tsp
  • Turmeric powder 2 tsps
  • Garlic, chopped 1 tsp
  • Ginger, chopped 2 tsps
  • Salt to taste
  • Coriander powder 2 tsps
  • Tomatoes, chopped 1 cup
  • Onions, chopped 1 cup
  • Cashewnuts 8 to 10
  • Red chilli powder 1 tsp
  • Olive oil 1 tbsp
  • Cumin seeds 1 tsp
  • Fenugreek seeds (methi dana) ½ tsp
  • Sugar 1 tsp
  • Milk ½ cup

Methods

  • Preheat the air fryer to200 ºC.
  • Take raw bananas, cottage cheese, carrots, green chillies, raisins, 1 tsp turmeric powder, garlic, 1 tsp ginger, salt and coriander powder in a bowl and mix well. Divide them into equal portions and shape them into balls. Put them into the preheated air fryer and cook for 15 minutes.
  • Meanwhile to make the gravy, put tomatoes, onions, cashewnuts, remaining turmeric powder, red chilli powder, remaining ginger and salt in a mixer jar and grind into a puree.
  • Heat olive oil in a non-stick pan, add cumin seeds and fenugreek seeds and saute till fragrant.
  • Add the puree, sugar and milk and bring it to boil. Reduce heat and cook till the mixture is well cooked and smooth.
  • Transfer the gravy into a serving bowl, add the koftas and serve hot.

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Malai Lassi

Malai Lassi

By Chef Saransh Goila
By Health Challenge

Prep: 10 minutes

Cook: 0 minutes

Method: Easy

Course: Mithai

Type: Indian

Key Ingredients:

  • Ripe bananas
  • Low fat yogurt

Start your day on a healthy note – serve this delicious lassi at breakfast

Ingredients

  • Ripe bananas, peeled and roughly chopped 3
  • Low fat yogurt 2 cups
  • Melon seeds (magaz) 1 tsp
  • Almonds, chopped 1 tsp + to garnish
  • Pistachios, chopped ½ tsp
  • Saffron 3 to 4 strands
  • Honey 1 tbsp

Methods

  • To make a healthy Malai Lassi, put bananas, melon seeds, almonds, pistachios, saffron, low fat yogurt and honey into a beaker and blend it with a hand blender till smooth.
  • Pour into serving glasses, garnish with almonds, pistachios and saffron strands and serve.

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Poori Bhaji

Poori Bhaji

By Chef Saransh Goila
By Health Challenge

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Mithai

Type: Indian

Key Ingredients:

  • Whole wheat flour
  • Red pumpkin
  • Carrots

This poori bhaji is a healthy variant of the popular snack

Ingredients

  • Whole wheat flour 1½ cups
  • Salt to taste
  • Cumin seeds 2 tsps
  • Spinach (palak) puree 1 cup
  • Canola oil to deep fry
  • Red pumpkin, peeled and cubed 1 cup
  • Carrots, peeled and cubed 1 cup
  • Green peas 2 tbsps
  • Ghee 2 tsps
  • Mustard seeds 1 tsp
  • Green chillies, chopped 1 tsp
  • Asafoetida 1 pinch
  • Garam masala powder 1 tsp
  • Dried mango powder (amchur) 1 tsp
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp

Methods

  • To make healthy pooris, take whole wheat flour, salt, 1 tsp cumin seeds and spinach puree in a bowl. Add sufficient water and knead into a stiff dough.
  • Heat sufficient canola oil in a kadai.
  • Divide the dough into equal portions and roll out each portion into small pooris. Slide them into the hot oil, one by one, and deep-fry till they puff up and become golden. Drain on absorbent paper.
  • To make bhaji, heat ghee in a non-stick pan. Add remaining cumin seeds, mustard seeds, green chillies and asafoetida and saute till the seeds splutter.
  • Take garam masala powder, dried mango powder, turmeric powder and red chilli powder in a small bowl, add a little water and mix to make a paste.
  • Add this paste to the pan and mix well. Add pumpkin, carrots, green peas and a little water and mix well. Cover and cook till the vegetables are done.
  • Serve hot with pooris.

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Wada Pav

Wada Pav

By Chef Saransh Goila
By Health Challenge

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Mithai

Type: Indian

Key Ingredients:

  • Potatoes
  • Whole wheat pavs

All the health conscious wada pav lovers – breath easy, you have a healthy version coming your way

Ingredients

  • Medium potaotes, boiled, peeled, mashed 2
  • Whole wheat pavs 4
  • Oil 2 tsps + to brush
  • Mustard seeds 1 tsp
  • Garlic, chopped 1 sp
  • Ginger, chopped 1 tsp
  • Curry leaves 6 to 8
  • Green chillies, chopped 2 to 3
  • Cabbage, chopped 2 tbsps
  • Cauliflower, grated 2 tbsps
  • Carrot, grated 2 tbsps
  • Walnuts, chopped 2 tbsps
  • Cottage cheese (paneer), crumbled ½ cup
  • Red chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Salt to taste
  • Dry garlic chutney 1 tbsp + to sprinkle
  • Gram flour (besan) 2 cups
  • Asafoetida ½
  • tsp Green chutney
  • as required

Methods

  • To make a healthy wada pav, heat 1 tsp oil in a non-stick pan. Add mustard seeds, garlic, ginger, curry leaves, green chillies, cabbage, cauliflower, carrot, walnuts, paneer, potato, ½ tsp red chilli powder, ¼ tsp turmeric powder, salt, garlic chutney and a little water and mix well. Cook till well mixed.
  • To make the batter take gram flour, salt, asafoetida, remaining chilli powder, remaining turmeric powder, 1 tsp oil and sufficient water in a bowl and whisk well to make a smooth batter.
  • Divide the wada mixture into equal portions and shape them into round balls.
  • Heat another non-stick pan. Dip the wadas in the batter and place them in the non-stick pan, brush with little oil and cook, turning them often so that they are evenly cooked all around.
  • Slit the wheat pavs into without cutting through, apply green chutney on the inner side of both parts of each pav and sprinkle some garlic chutney. Place a wada on the lower half of each pav, top with the upper half and serve immediately.

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