Sprouted Green Gram / Whole Green Moong Dal Paratha - Protein Rich Kids Recipe

Sprouts the Super Food - "The Power House of Nutrients"

Sprouts are protein rich and we have to include include in our daily life. As elders we can eat as such. But for children its difficult to feed sprouts as such without cooking. Vyshu will not at all eat sprouts uncooked. So I was searching whether there are any other means to include raw sprouts in our dishes. It must also be liked by kids too. So thought of preparing sprouts paratha. The special thing about this paratha is the sprouted green gram is semi cooked. So it retains its raw nature. So now am satisfied with this dish to feed children and Vyshu also liked it very much with the combination of Tomato Thokku very well and now it became a regular evening tiffin for her :).

Sprouted Green Gram Paratha Pairs greatly with Spicy Tomato Thokku

Ingredients:

1. Chapati Dough as needed
2. Sprouted green gram - 1 Cup
3. Green Chillies -  1 or 2 according to size
4. Ginger Garlic paste - 1 tbsp
5. Garam Masala Powder - 1 tsp
6. Coriander leaves fistful
7. Cooking Oil - 2 tbsp
8. Salt as per taste

Cooking Method:

Sprouting method of green gram:

Soak green gram for atleast 8 hours. drain the water completely and place it a bowl and close it. you will notice the sprouts in another 8 hours.

Click the Image and zoom you will get clear stepwise pictures

• Be ready with the Ingredients. Add all the ingredients except garam masala to a mixer and grind to a smooth paste.
• In a cooking pan add oil, grounded paste and garam masala and saute for about 3 to 5 mins in low flame. By sauting the raw smell leaves. The mixture now becomes thick like a dough to make balls. transfer it to a bowl and keep it aside.

• Prepare Chapati dough and make small balls. 
• Follow the steps as shown in pic to make as usual Paratha.
• In a dosa Pan place the parathas add some oil and cook all the parathas one by one in medium flame.

Now your tasty Paratha is ready and you can have it as such. No need of any side dishes. It will be tastier. I had it with Spicy Tomato Thokku and the paratha was very delicious when it paired with tomato pickle side dish. Can also be paired with any Raita of your Choice.

You can even pack it in lunch boxes for kids.

Notes :

• If your kid is too small you can cook the sprouts and then follow the steps for grinding the sprouts mix. 
• You can adjust the spices according to your kids needs.
• I prefer make small rounded parathas for kids. So they love to eat it very much.

Brinjal Rice / Vaangi Baath Recipe

Brinjal Rice became favourite for me once when I was Working. One of my friend used to bring this vaangi bath for lunch and she share with all of us. I liked that rice very much and it became one of my recipes for lunch box those days. Though many of u have known this recipe very well, I wish to share my favourite spicy brinjal rice with u all. 

Ingredients:

1. Brinjal - 4 nos
2. Cooked Rice - 2 cups
3. Cooking Oil + Gingelly Oil - 4 tbsp
4. Tamarind - about 2 seed size
5. Jaggery - 1 tbsp
6. Salt as per taste

For Making Vaangi Baath Powder:

1. Channa Dhal - 1 tbsp
2. Urad dhal - 2 tsp
3. Fenugreek / Methi seeds - 1 tsp
4. Sesame seeds - 1 tsp
5. Coriander seeds - 2 tsp
6. Dried Red Chilli - 2 to 3
7. Grated Coconut - 1 tbsp

For Tempering:

1. Mustard - 1 tsp
2. Channa Dhal- 2 tsp
3. Urad Dhal - 2 tsp
4. Curry leaves - 2 sprig

Cooking Method:

Wash thoroughly all the brinjals and cut into pieces of your favourite shape. Soak Tamarind in little water for about 10 to 15 mins. Or you can use tamarind paste too.

Take frying pan add little Oil and other ingredients listed under "For Making Vaangi Baath Powder". Fry till slightly brown in very low flame. 

After it cools down add it to a mixer and grind it to a fine powder and keep it aside.

Click the Image and zoom you will get clear stepwise pictures

• In a Kadai add mustard followed by channa dal, urad dal, curry leaves. 
• Then add the Brinjals and fry in oil till it gets cooked. (It will be cooked soon in oil itself, no need to add water).
• After brinjals gets cooked add the tamarind juice and wait till it gets absorbed. 
• Add the Vaangi Baath Powder with some salt and saute for few seconds. Then add the jaggery and mix well.
• Now add the Cooked Rice along with little salt(remember already we have added salt) and saute till all the rice gets mixed well with the spice mix.

Now a tasty Brinjal Rice is ready and it goes well with any Vadams. I like to have it with Colour Vadams. You can prepare this for lunch box along with Rasam Rice or Curd Rice.

Notes:

• The spice powder can be adjusted according to your taste.
• The Vaangi Bath powder can be made in large quantity and can be stored for future use. 
• You can use basmati rice for doing this recipe.

Paneer Bread Rolls - Kids Special Recipe

A quick bread snack recipe stuffed with spiced paneer filling. Spicy bread Paneer rolls are great as an appetizer and a tasty compliment for afternoon tea. Moreover it is a kids friendly recipe too. Once I done this snack for evening snack for vyshu, she is often asking these rolls for school as morning snack. The special thing about this recipe is I prepared these rolls with homemade paneer. So it stayed fresh and Yum !!

Ingredients :

1. Bread Slices - 6 
2. Crumbled Paneer - 1 Cup
3. Onion - 1/2 chopped finely 
4. Ginger Garlic Paste - 2 tsp
5. Red Chilli Powder - 1 tsp
6. Garam Masala Powder - 1 tsp
7. Butter - 1 tbsp
8. Olive Oil / Cooking Oil - 1 tbsp 
9. Coriander leaves - 1 tbsp
10. Salt as per taste

Cooking Method:

Be ready with the Ingredients.

To make  Paneer stuffing : Take a Pan add Oil, followed by onion and GG Paste, saute for a minute, then add crumbled paneer, red chilli powder, garam masala powder, salt. saute for a minute. Finally season with coriander leaves. Keep the stuffing separately.

• Take the Bread slices, Cut the edges and with the help of chapati roller, smoothly roll the bread slices.
• Place the paneer filling inside the flattened bread, and slowly roll as shown in picture.
• Conceal the bread roll with some water on the edges. so that it will be sticked nicely and the stuffing may not leave the rolls.
• Follow the procedure for other bread slices.
• Now Butter up the bread Rolls on all the sides of the Roll as shown in pic.
• Heat the Tawa, place the bread rolls and slightly roast the bread rolls until all sides are browned.

Click the Image and zoom you will get clear stepwise pictures

Now a tasty Quick Bread Snack for Kids is done and you can serve it with Tomato Ketchup and enjoy the Evening !!!

Vyshu's arrangement and Photo Click of Paneer Bread Rolls with Tomato Ketchup just before she tasted it !!

Kerala Egg Roast Recipe

Egg roast is a very simple but spicy side dish and a popular Kerala dish. Kerala Mutta Roast is Kerala's own quick Egg Roast, a simple yet spicy side dish with onions, tomatoes and Indian spices in a restaurant style.

Egg roast is a very popular and easy to prepare malayalee breakfast dish using minimal ingredients and usually paired with appam, puttu, Idiyappam or even roti. It is so easy to make that all you need is just under 20 min to get it done and a perfect side dish when guests surprise you with a visit.

Kerala Egg Roast is a traditional egg masala prepared with boiled eggs with onions, tomato, ginger, garlic and the kerala spices. Kerala Egg Roast can be prepared from mild to spicy red and hot as per your preference. Moreover it is a restaurant style dish with spicy thick gravy. Let's See how to prepare.

Ingredients:

1. Boiled Eggs - 4 nos
2. Big Onion - 2 large or more based on size
3. Sweet Tomatoes - 2 Big size
4. Ginger Garlic Paste - 2 tbsp
5. Red Chilli Powder - 2 tsp
6. Garam Masala Powder - 2 tsp
7. Pepper Powder - 1 tsp
8. Turmeric Powder - 1 tsp
9. Curry Leaves - 1 sprig
10. Corainder Leaves for Garnishing
11. Salt as per your Taste

Cooking Method:

Chop the Onions Lengthwise and finely chop the Tomatoes. Boil the Eggs, peel the shell. In a frying pan add some few drops of oil and fry the eggs carefully without breaking. Then make lengthwise slits all over the eggs.
  
Click the Image and zoom you will get clear stepwise pictures

• In a frying Pan add Oil, Onion, curry leaves and saute for some time, then add tomatoes and saute it turns soft. 
• Add Ginger garlic Paste and saute for a while. Add red chilli powder, garam masala powder, turmeric powder, pepper powder and salt and saute nicely. 
• Tomatoes itself leaves water, else add some water, let it cook for few minutes.
• Now add the boiled eggs and let it cook till the gravy becomes thick. Close the lid of the pan and cook for about 5 mins in a medium flame.
• Now the gravy turns thick. Keep the stove in medium high and cook for about 2 mins. It will become dry. If wish gravy consistency switch off the stove.
• Garnish with Coriander leaves. 

Notes:

You can adjust the spice powder according to ur taste. 
For kids you can reduce the quantity of spice powder mentioned above and can cook this with mild spiciness.
More Onion gives more taste with spices. You can add enough onions as per ur wish.
The dish will be so delicious when it is cooked with Homemade garam masala prepared with kerala spices.