Chappati Rolls - Kids Lunch Box Recipes Specials

Ingredients:
Leftover chappatis
1/2 tin baked beans
1/4 cup cheese
4 tbsp sauce

For Filling:
1 carrot
5 french beans
1/4 cup boiled peas
1 capsicum
1 large floret of cauliflower
1/2 cup cabbage shredded
3 green chillies
1/4 tsp. garlic paste (or 5 flakes crushed)
1/4 tsp. ginger paste (or 1/2" piece grated)
1/2 tsp. lemon juice
1/2 tsp. soya sauce
1/2 tsp. tomato ketchup
Salt to taste
1 tbsp. oil

Method

Clean and chop carrot, capsicum, cauliflower, french beans, into thin 2" long slivers or sticks.

Chop green chillies also into small pieces.

Heat oil in a nonstick pan.

Add green chillies, garlic, ginger, stir.

Add all other vegetables, stirfry on high till veggies are tender.

Add soya, tomato sauces, lemon juice, salt, sugar, stir.

Divide filling into 6 portions.

Take on chappati, put filling in half portion.

Spread over half area evenly.

Sprinkle some cheese.

Fold empty half portion over.

A half round with stuffing inside should result.

Apply a little water to the inner edges, press together to seal.

Arrange them in a shallow ovenproof dish

Pour a half tin of baked beans in tomato over them, from tin.

Sprinkle cheese, sauce

Bake in preheated oven (200oC) for 10 minutes.

Serve as a casserole dish.

Puran Poli

Ingredients:
1 cup - all purpose flour/maida (sifted)
1 cup - bengal gram dal
1 cup - grated jaggery (remove stones/dust etc)
1/2 cup - grated coconut, fresh preferred ( but incase of non availibility, forzen can be used too. thaw it first)
1/2 tsp - cardamom powder
pinch of turmeric
approx 1 to 2 tbsp - broken cashews

Method

Mix flour, turmeric and 1 tbsp of vegetable oil(optional), mix well and add water as needed to make into a soft pliable dough.
Set aside covered with a cloth.
Meanwhile in a saucepan, boil bengal gram in 2 cups of water until soft.
Drain the lentil well and then drop it back into the saucepan along with jaggery, coconut and cardamom powder.
Mix well until the jaggery melts and all the ingredients come together into one harmonious mass.
Cool it lightly and then grind this mixture in food processor without adding any water.
Toast the cashews (dry roast/in ghee) and then add it to the lentil-jaggery mixture.
Now take a small lime sized ball from the dough.Roll it out into a small circle.
Similarly make a small ball from the lentil mixture and place it in the middle of the dough.
Bring the end of the dough to the center on top of the lentil mixture,pinch them together and then press it down into a flatbread.
Now lightly roll it out into a flatbread. It does not matter if a circle is not perfect. You can roll it as thinly or as thick you desire.
Place it a griddle, spoon some ghee all around it and cook until golden brown.
Turn it around and similarly cook until golden brown/reddish.
It is good on its own although a little ghee on top makes it irresistable.

Tiny Pizzas

Prep time: about 15 minutes

Ingredients:

• 1 standard-sized bagel, cut in half
• tomato sauce
• shredded mozzarella cheese
• toppings like diced green pepper, chopped onion, or chopped tomato (whatever you like)
• seasonings like oregano, basil, and pepper

Utensils:

• oven (you'll need help from your adult assistant)
• knife (you'll need help from your adult assistant)
• baking sheet

Directions:

1. Preheat the oven to 325° F.
2. Spread tomato sauce on each bagel half.
3. Sprinkle the shredded cheese all over the tomato sauce on each half.
4. Add your favorite toppings.
5. Put a light sprinkling of seasonings on each half.
6. Put your bagel halves on the baking sheet.
7. Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done when the cheese is bubbly.
8. Let cool for a minute, then enjoy your tiny pizzas!

Serves: 1

Serving size: 2 tiny pizzas

Nutritional analysis (per serving):
210 calories
9 g protein
4 g fat
34 g carbohydrate
2 g fiber
11 mg cholesterol
633 mg sodium
144 mg calcium
1.9 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Banana Bread

Prep time: about 90 minutes

Ingredients:

2 eggs
1¾ c. sifted flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. mashed bananas (about 3 bananas)

Utensils:

oven (you'll need help from your adult assistant)
measuring cups and spoons
mixer
sifter
spatula
small bowl
medium-size bowl
large bowl
bread pan coated with nonstick cooking spray

Directions:

Preheat the oven to 350° F (180° C).
Beat eggs well in a small bowl.
In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
Add the eggs to the mixture in the large bowl and beat well.
Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
Pour mixture into the baking pan. Bake for 70 minutes.
Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

Serves: 16

Serving size: 1 slice

Nutritional analysis (per serving):
145 calories
2 g protein
5 g fat
24 g carbohydrate
1 g fiber
27 mg cholesterol
155 mg sodium
37 mg calcium
0.8 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion:
If you're nutty for nuts, add chopped walnuts during Step 6.

Green Peas Sandwich

Chock full of nutrients required for growth, green peas make a surprising filling for sandwiches!
Cooking Time : 10 mins.
Preparation Time : 15 mins.
Makes 4 sandwiches.
Ingredients
8 brown bread slices, lightly buttered
1 large tomato, thinly sliced
To be mixed into a filling
1 cup green peas, boiled and crushed
1 tablespoon finely chopped celery
¼ cup thousand island dressing, recipe below
Salt to taste
For the thousand island dressing (makes approx. ¼ cup)
2 tablespoons thick curds (dahi)
1 tablespoon cream
½ teaspoon mustard (rai/sarson) powder
½ teaspoon sugar
2 teaspoons tomato ketchup
¼ teaspoon chilli sauce
1 teaspoon chopped pickled cocktail onions
1 teaspoon chopped capsicum
¼ teaspoon chopped green chillies
Salt to taste
For the thousand island dressing

1. Whisk the curds and cream thoroughly to ensure that no lumps remain.

2. Add the remaining ingredients and mix well.

How to proceed

1. Toast the bread slices on both sides on a tava (griddle).

2. Arrange the tomato slices on 4 toasted bread slices. Sprinkle some salt over the tomatoes.

3. Top with the filling mixture and cover with the remaining 4 slices of toasted bread to make 4 sandwiches. Serve hot.

Tips
If your kids are fussy, be innovative and cut the sandwiches into different shapes like triangles, circles or even teddy bears or pussycats.

Corn Bhel

1 cup boiled sweet corn kernels
½ cup chopped onions
½ cup chopped capsicum
½ cup chopped tomatoes
½ cup chopped apples (with the skin)
¼ cup orange segments (optional)
¼ cup chopped coriander
1 tablespoon lemon juice
A pinch sugar
1 teaspoon oil
Salt to taste
To serve
¼ cup sev
Method

1. Heat the oil in a non-stick pan, add the onions and sauté till they turn translucent.

2. Add the capsicum and corn and sauté for another minute. Remove from the fire,add all the other ingredients and mix well.

3. Spread the bhel in a serving dish and sprinkle the sev over it.

4. Serve immediately.

Noodle Vegetable Cutlets

Using whole-wheat noodles and lots of wholesome vegetables make these cutlets a healthy treat for your little ones.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Makes 10 cutlets.
Ingredients
½ packet (150 gm) instant atta noodles
½ cup finely chopped mixed boiled vegetables (carrots, French beans, cauliflower etc)
¼ cup boiled green peas, lightly mashed
¼ cup boiled, peeled and mashed potatoes
¼ cup finely chopped spring onion whites
¼ cup finely chopped spring onion greens
½ teaspoon finely chopped green chillies
¼ cup finely chopped coriander
½ teaspoon chaat masala
Salt to taste
Other ingredients
1 tablespoon oil for cooking
Method

1. Cook the instant atta noodles in 100 ml boiling water without the tastemaker.

2. Combine all the ingredients including the noodles in a bowl and mix well using your hands.

3. Divide the mixture into 10 equal portions and shape into flat cutlets the palms on your hands.

4. Cook on a greased non-stick pan on both sides till golden brown using a little oil if required.

5. Serve hot.

Potato Pops

A great hit with kids of all ages, these miniature party pieces will have them rushing back for more.
Cooking Time : 12 to 15 mins.
Preparation Time : 10 mins.
Makes 8 pops.
Ingredients
1 cup boiled and grated potatoes
¼ cup grated carrots
1 cheese cube
1 brown bread slice, soaked and squeezed
½ teaspoon ginger-green chilli paste
2 tablespoons chopped coriander
A pinch sugar
Salt to taste
Other ingredients
2 teaspoons oil for cooking
8 candy sticks
Method

1. Cut the cheese cube into 8 equal pieces and keep aside.

2. Soak the bread slice in a bowl of water. Squeeze out the water and mash the bread and keep in a bowl.

3. Add the potatoes, carrots, ginger, green chilli paste, coriander, sugar, salt and mix well.

4. Divide into 8 equal portions and shape each portion into a flat round.

5. Place a cheese cube in the centre of each round and shape into ovals.

6. Pierce a candy stick into each oval and reshape the potato pops on the stick as shown in the picture. Keep aside.

7. Cook on both sides on a lightly greased non-stick pan till golden brown using a little oil necessary.

8. Serve hot.

Veggie Topped Bread

Veggie Topped Bread


Ingredients:
2 tbsp Butter
1 pinch Sugar
4 slices Carrot
½ tsp Chilli sauce
1 sp Tomato sauce
1 tbsp Cheese, grated
4 slices boiled Potatoes
1 tsp Mint leaves, chopped
2 slices oval or round Bread
4 round slices of Cucumber, Zucchini

Method:
Heat half butter in nonstick pan, add vegetables, stir fry.
Add mint, chilli sauce, salt, and sugar. Stir and cook till moisture evaporates.
Butter slices of bread with remaining butter, keep aside.
Arrange overlapping slices of carrot, zuchinni and potatoes.
Use two slices of each vegetable over one bread.
Garnish with grated cheese and drops of tomato sauce.
Grill in oven or over tawa for 3-4 minutes till bread is crisp. Serve hot.

Stuffed French Toast

Stuffed French Toast


Ingredients:
Butter
2 Eggs
2 cups Milk
8 Bread slices
2 Banana, sliced
1 tsp Vanilla Essence
60 gm Cream cheese

Method:
In a medium bowl, beat eggs, milk, and vanilla until blended. Set aside.
Melt butter in skillet over medium heat.
Make 4 cream cheese and banana sandwiches; dredge in egg mixture and cook in buttered skillet until both sides are golden brown.
Repeat with each sandwich until all are made.
Cut French toast into diagonals and sprinkle with powdered sugar when serving.

Hot Apple Cider

Hot Apple Cider


8 cups apple cider
1/4 cup brown sugar
2 cinnamon sticks
1 teaspoon whole cloves
some orange rind (orange peeling)

Mix apple cider and brown sugar together in a pot. Stir until sugar dissolves. Put cinnamon sticks, cloves, and orange rind in a spice bag (or wrap in cheese cloth and tie with string). Put the bag in the pot. Simmer on low heat for 15 minutes.

Serves 6.

Bread Pizza

Preparation Time : 25 Min.
Cooking Time : 15 Min.
Serves / Makes : 8
Ingredients
Bread Slices ...15
Curd ....2 Cups
Rawa ....3/4 Cup
Capsicum ....2 Medium Size
Onions ....2 Medium Size
Tomatoes ....2 Medium Size
Green Chillies...2 Medium Size
Coriender Leaves to Garnish.
Black Pepper according to taste.
Salt as per Taste.
Butter .

Method
1.Cut all Vegetables in Chinese style (thin & long)
2.Take curd add rawa & all vegetables ,& also add pepper, salt ,corinder to it.
3.Put this batter on one side of a loaf of bread .
4.Take a pan & put the loaf 0n it & add butter to it till it turns golden brown.