Carrot-Beet Soup

This soup is an excellent source of vitamin A and antioxidants.I've also added tomato and lime juice along with some crushed black pepper to make this soup even more healthy for kids.This soup is a good comfort food for kids during the cold winter.

Ingredients:
Beetroots-2
Carrots-2
Tomatoes-3,medium sized
Black pepper-2 teaspoons,crushed
Salt to taste
Water-5 cups,to boil the vegetables
Lime juice-1 teaspoon

Method:
-Take a pressure cooker and add 5 cups of water and salt to it.
-Wash and chop the vegetables and put them in the cooker for 4-5 whistles.
-Take a blender and add the cooked carrot,tomatoes and beetroots and blend to make a nice smooth puree.
-Put  a strainer on a bowl and strain the puree by mixing it well with the help of a spoon.
-Take a pan and heat the soup for 2-3 minutes and add to the serving bowl.
-Add lime juice and stir well.
-Sprinkle some freshly grounded black pepper.
-Serve hot.

Masala Papad-Roasted Papad topped with fresh salad

Papad is a dried lentil chip which has been mixed with some spices like pepper and garlic.This recipe is a great appetizer and I have used roasted urad dal with garlic papad.You can also make it with fried papads.

Ingredients:
Urad dal papad-4 medium size
Tomatoes-4 teaspoons,finely chopped
Onions-5 teaspoons,finely chopped
Green chillies-2 teaspoons
Green coriander leaves-2 teaspoons,finely chopped
Lime juice-2 teaspoons
Kala namak/salt-a pinch for each papad

Method:
-Roast the papad over mediun heat on a gas stove flipping the sides.Do not burn the papads.
-Mix all the above ingredients in a bowl.
-Spread the salad over each papad and serve immediately.

Broken-Wheat Pilaf-Dalia Khichdi

Broken wheat also called dalia is a product of wheat and has all the benefits of wheat  in addition to the nutrient rich outer bran and the germ of wheat.It is also rich in calcium, iron and phosphorous.This recipe is ideal for growing children as their little bodies need lots of carbohydrate,vitamins and minerals.It is also high in fiber.

Ingredients:
Broken wheat-1 cup
Split Moong Dal(yellow)-1/4 cup
Carrot-1/2,finely chopped
Green peas-1/2 cup
Cauliflower-3-4 florets,chopped
Onion-1/2,finely chopped
Turmeric powder-1/2 teaspoon
Green chilli-1,finely chopped
Cumin seeds-1/4 teaspoon
Green coriander leaves-2 teaspoons,finely chopped
Salt to taste
Oil-1 teaspoon
Water-3 cups

Method:
-Dry roast the dalia on medium flame till you get a nice aroma.
-Take a pressure cooker and heat 1 teaspoon of oil in it.
-Add the cumin seeds and let it crackle.
-Add onions and green chillies and saute till it becomes translucent.
-Now add the moong dal and fry it for another 2 minutes.
-Add all the chopped vegetables and mix well.
-Cook the vegetables for 3-4 minutes and then add the roasted dalia and mix well again.
-Add3 cups of water and pressure cook it for 3-4 whistles.
-Garnish it with some freshly chopped coriander and serve hot.
Put the salt turmeric

Spring Onion-Coriander Paratha

Winters can be hard on health.While most of us prefer staying indoors and sipping hot cup of tea and soups,it is also a good time to enjoy all the seasonal fresh green veggies, fruits and nuts.
Make sure you eat healthy this winter by including all the winter foods in your diet.
Today I'm going to share a paratha recipe with spring onions and fresh green coriander leaves.Serve this paratha for breakfast or lunch with a bowl of curd and some pickle.This is also another way to sneak veggies into your kid's tiffin.Pack them in their lunch box with some healthy salads and pickles.

Ingredients:
Spring onions-1 bunch ,finely chopped

Green coriander leaves-1/2 bunch,finely chopped
Whole wheat flour(Atta)-4 cups
Gram flour(Besan)-3 teaspoons
Lime juice-1 teaspoon
Chilli powder-1 teaspoon
Black pepper-1 teaspoon,crushed
Cumin seeds-1/4 teaspoon
Salt to taste
Oil/Ghee-2 teaspoons
Water-1.5 cups,to knead the dough

Method:
-Wash the spring onions well to remove all the dirt from it and finely chop it well along with the bulbs.
-Wash the coriander leaves and finely chop them.
-Take a large container and add all the above ingredients except water and mix well with hand.
-Slowly add little water and knead to make a nice soft dough.
-Let te dough rest for 15-20 minutes.
-Take a roll pin and small portion of the dough and dust some atta on it and roll to make a round chapati.
-Heat a pan and put the chapati  and cook till both sides are done properly.
-Smear a little oil or ghee on one side of the paratha and flip and add a little more oil on the other side too.
-Repeat this process with the rest of the dough.
-Serve hot with curd ,salad and pickle.

Spinach with Green Peas-Palak Mater

This spinach recipe is loaded with vitamins and iron and the taste of fresh green peas gives it a nice sweet taste.I have also used ginger and garlic which work as an immunity booster especially in winter.Use fresh green peas as they are readily available now.It is a simple and nutritious recipes which can be had with plain chapati or rice along with some dal and veggies.

Ingredients:
Spinach-3 bunches
Green peas-1/2 cup,shelled
Onion-1/2,finely chopped
Ginger-1/2 teaspoon,finely chopped
Garlic-3 cloves,crushed
Mustard seeds-1/4 teaspoons
Salt to taste
Oil-1 teaspoon
Cottage cheese(Paneer)-2 teaspoons,grated(for garnishing)

Method:
-Pluck the tender leaves from the spinach bunch and and wash them twice under running water.
-Finely chop the spinach leaves.
-Heat a pan and add oil to it.
-Add the mustard seeds and let it crackle.
-Add onions that have been finely chopped and stir them for 30 seconds and add the crushed garlic and finely chopped ginger to the pan.
-Saute this for about 2-3 minutes till the onions become a little translucent.
-Add the chopped spinach leaves and green peas and mix well.
-Cook on medium flame stirring intermittently.You need not add water as the spinach leaves release enough water which easily cooks the leaves.
-When the spinach and peas are cooked,turn off the flame and take it out on a plate.
-Garnish with grated cheese on top.

Beetroot-Chickpeas Stir Fry

This is a nutritious combination of chickpeas and beetroot is very good for kids.It is rich in iron and protein along with some essential vitamins.Beetroot is considered to liver-friendly and is also an immunity booster.I've added some whole spices which not only enhance the flavor of the dish but also add some health-enhancing benefits.
Serve it with salad and a bowl of fresh yogurt.

Ingredients:
Beetroot-3,medium sized
Carrot-1,medium sized
Chickpeas-1/4 cups
Cinnamon-1 big stick
Cloves-3
Black pepper-4-5
Mustard seeds-1/4 teaspoons
Curry leaves-4-5
Shredded Coconut-2 teaspoons,fresh
Salt to taste
Oil-2 teaspoons

Method:
-Soak the chickpeas overnight and boil them with a little salt in a pressure for 3 whistles.Allow it to cool.
-Wash the beetroots and carrots and peel them.
-Grate the beetroot and carrot or finely chop them.
-Heat oil in a pan and add mustard seeds.Let it crackle.
-Add the curry leaves and stir for 30 seconds.
-Now add the cinnamon,black pepper and cloves and add the grated beetroot first and stir for 2 minutes.
-Add the grated carrots and mix well.Cook till the vegetables are done.
-Add the boiled chickpeas and mix again.
-Turn the flame off and garnish with some fresh shredded coconut.

Bajra and aloo Roti-Gluten Free Indian Flat Bread

Bajra is the main kharif crop in Thar (Photo credit: Wikipedia)

Bajra also known as perl millet is very popular in Rajasthan.Bajra has a good amount of amino acids and is also high in protein.It is also rich in calcium and iron.
I have also added some boiled potatoes to make the rotis more tasty.Bajra rotis are eaten in the cold winter months.Serve it with some spicy curry and a bowl of yogurt.

Ingredients:
Bajra flour-2 cups
Wheat flour-1/4 cups
Potatoes-2 medium sized,boiled
Salt-1 teaspoon
Coriander leaves- teaspoons,chopped
Green chilli-1 teaspoon,chopped
Ajwain(Bishop's weed)-1/4 teaspoon
Ghee-2 teaspoon
Warm water-1/4 cup or as needed

Method:
-Boil the potatoes and allow it to cook.Peel the potatoes and mash them properly.
-Take a big bowl and add all the ingredients except oil.Add the mashed potatoes too.
-Do not add water now.Mash the mixture properly in the bowl and knead it by adding little water to make a little tight dough.
-Let the dough rest for 20-25 minutes.Cover the bowl with a lid.
-Heat a flat pan and take small portion of the dough and make medium sized balls.
-Wet your palm with little water and gently press the dough to make flat rounds.
-Carefully put the flattened dough on the pan and cook by flipping both sides.
-See that both sides are properly cooked as bajra takes a little time to cook.
-Smear little ghee and serve hot with yogurt and curry.