Raw Banana & Potato Tikki

Adding raw banana to potato /aloo tikkis not only enhances its flavour but also adds a lot of dietary fiber to the dish. Raw bananas are a great source of potassium, manganese and vitamin C. This recipe uses very little oil but there is no compromise on taste.

Ovie loves any dish that has potato in it and she could not get enough of these tikkis.


Raw Banana & Potato Tikki
Makes 12 tikkis

Raw Banana: 1
Potato: 2 big
Onion: 1 finely chopped
Coriander leaves: 2 tbsp chopped
Green chili: 1-2 chopped (optional)
Coriander powder: 1 tsp
Chili Powder: 1/4 tsp
Black Pepper Powder: 1/4 tsp
Salt to taste
Canola / Vegetable Oil: 1 tbsp

• Boil the raw banana and potatoes until soft or alternatively pressure cook them for 2 whistles. Cool and mash with a fork/hand or grate them.  
• In a bowl add all the remaining ingredients (except oil) to the raw banana-potato mixture. 
• Combine all the ingredients well and check for seasoning. 
• Divide into 12 lemon size balls and flatten with wet palms. 
• Heat a non-stick flat pan and pour one teaspoon of oil and place the tikkis one by one. 
• Dribble a little oil on the sides and cook until it turns brown. Turn over carefully and fry the other side as well. 
• Serve warm with your child's favorite dip or sauce. It tastes wonderful with a sweet tamarind sauce too. 

Baked Herbed Fries

Fries without oil ....have you heard of such a thing...Yes!! Its probably the healthiest way to indulge kids and their craving for fries and its done by baking them.

As a family, we love to eat out. But I make it a point to order as healthy as possible especially when Ovie is present. And we try to stay clear of fast food joints. However, fries usually end up sneaking on to the plate as an accompaniment or a starter ; and this really annoys me. So I began experimenting to see if potato strips become as crisp and tasty when baked as they do when deep fried. I added some additional seasoning and mixed herbs and the result is delicious. 

Baked Herbed Fries


Potatoes: 3
Salt: to taste
Paprika : a pinch
Pepper powder: 1 tsp
Olive Oil: 1 tbsp
Mixed herbs: 1-2 tbsp finely chopped (I used coriander and mint leaves...you could use any herbs or seasonings of choice)

• Wash, peel and slice potatoes into fingers / fries.
• Rinse them in cold water and let them soak in a bowl of cold water mixed with a tsp of sugar for 10 minutes.
• Rinse again and pat them completely dry with a cloth to remove excess starch. 
• In a big bowl mix olive oil with all the required seasonings and herbs and mix in the potatoes. 
• Arrange them on a baking tray individually and bake in a pre-heated an oven at 200 C for 25 - 30 minutes. I turned the potatoes over in between to get an even colour. 
• I switched the oven to grill mode for the last 3 minutes to get the fries real crisp and brown.
• Serve warm with ketchup or mustard. 

Tips: Ensure the potatoes are rinsed in cold water and then patted dry. Any moisture will make them stick to the tray. The sugar helps to get the starch out.

Vegetable Rice Cakes / Paniyaram

This recipe is a take on idlis and is called kuli paniyaram.Its simple to cook and is made from idli batter. There are many versions of these. I added some vegetables to the paniyarams to make it more healthy.
Paniyarams are made in a special pan which has small cavities to pour the batter as shown in the picture.
Its crispy on the outside and soft on the inside. Kids love the texture and taste. 

Vegetable Rice Cakes / Paniyaram

Idli Batter: 2 cups
Onion: 1 chopped
Carrot: 2 tbsp grated
Coriander Leaves: 1 tbsp chopped
Curry Leaves: a few
Green Chili: 1-2 chopped
Ginger: 1 small piece finely chopped (optional)
Salt to taste
Canola / Veg Oil

• Add all the ingredients (except oil) to the idli batter and mix well. 
• Heat the paniyaram pan and grease it well. Pour a few drops of oil in each cavity.
• Pour in the idly batter and dribble a few more drops of oil on top.
• When it is golden brown , flip it over with a skewer and cook the other side as well. 
• Repeat the process with the remaining batter. 
• Serve it with chutney or sambar or a dip. 

Almond Pista Whole Wheat Cookies

These cookies are healthy, whole some and yummy and can be made in a jiffy. The only time consuming factor is chopping the nuts. I tried a recipe I found for whole wheat almond cookies on a few blogs and added some pistachio also to it.  The result is amazing. The first batch turned soft after the second day. I made it thinner the next time and it remained crunchy for a few days.

My daughter says its more tasty that the cookie that comes in a packet from the store. Yippee yay !!! Mission accomplished ...... happy child...happy mom - cookies with no refined flour, refined sugar or artificial flavoring and coloring.

Almond Pista Whole Wheat Cookies
Makes 12 pieces


Whole wheat flour: 1 cup
Unrefined Sugar: 1/2 cup
Chopped nuts ( almonds, pistachio): 1/4 cup
Green Cardamom powder: 1 heaped tsp
Salt: a small pinch
Butter unsalted: 1/2 cup
Milk: 1-2 tbsp

• Pre-heat oven to 170 C
• Mix all the dry ingredients in  a bowl and add melted butter to it. Mix it all together and add milk just enough to knead it. 
• Make small balls and flatten it thin with your fingers. 
• Place it on a greased baking tray and bake for 14-16 mins.

PS: Keep an eye on the cookies or they will get burnt. It gets crisp and crunchy when it cools.
They can keep for 3-4 days in an air- tight container (but I doubt you will have any cookies left to store)

Tip: Chop a tin full of nuts in the fridge and bake these cookies any time you want in just 20 minutes. 

Mixed Dal Adai / Pancakes

This is a high protein recipe that is made from a mixture of rice and many lentils & pulses and  requires no fermentation. This is ideal for kids who are allergic to yeast. 

A couple of months ago Ovie was introduced to alphabets at her pre-school. Now she has this fascination to look for them every where. I was wondering how to shape alphabets out of food when I got this idea with Dosa batter. Its really easy; instead of spreading the batter round, shape it into alphabets or numbers. I even get requests for a car, butterfly and winnie the pooh :-). These days we spell her name or other words that she wants. 

Mixed Dal Adai
Rice: 1 cup                                                 (use dosa rice / kollam rice or any short grain white rice)
Urad Dal: 1/ 2 cup

Mixed lentils & pulses:    1/2 cup            (use whatever you have at home - I used a little bit of moong, masoor, thuvar, channa dal, rajma, kabuli channa, black channa, whole green moong, lobia and soy)

Asafoetida: a pinch

Dry red chili: 2-3

Salt to taste

Water for grinding

Sesame oil: 2 tbsps

For tempering:

Oil: 2 tsp

Curry Leaves: a sprig

Mustard Seeds: 1 tsp

• Wash  rice seperately and all dals together and soak seperately in 2 bowls for 3-4 hours.
• Grind rice with sufficient water until its almost done - a little grainy. 
• Add to this the dals, asafoetida and salt and grind to a coarse , thick batter of pouring consistency. It should not be too smooth.
• Transfer batter to a bowl.
• Heat oil in a small pan and splutter all the tempering ingredients. Add it to the batter and mix well. 
• Heat a flat pan and grease it. Pour a ladle full of batter and spread it round or any shape of choice. 
• Dribble with a little sesame oil or any other oil and cook on medium heat until one side turns golden brown and crisp. Turnover and cook the other side too. 
• Serve hot with a chutney or curry or dip. It also tastes delicious with honey. 

Moist Whole Wheat Chocolate Cake

A moist chocolate cake made with whole wheat flour and cocoa and sprinkled with oats to increase its health quotient!

It was my birthday earlier this month and a bunch of friends from the neighbourhood dropped in at midnight with a chocolate cake. There were 2 cakes, so I saved one for the morning to cut in Ovie's presence (3 year olds do not consider it a birthday unless there is a cake... at least). I indulged her by letting her have a tiny piece of the cake and promising to bake her a healthier chocolate cake at home. She insisted on a 'black' coloured cake just like Amma's
I surfed around quite a bit and came across a recipe on www.sinfulcurry.com and tweaked it around a bit to make it child friendly. This recipe is for a small sized cake.

Moist Whole Wheat Chocolate Cake

Whole wheat flour: 90 gms
Baking Powder: 1 1/2 tsp
Salt: a pinch
Cocoa powder: 35 gms
Butter / Cream: 65 gms (I used cream & butter)
Unrefined Sugar: 90 gms
Egg : 1 no.
Milk: 1/2 cup
Vanilla Essence: 1/2 tsp
Oats: 1 tbsp

• Preheat an oven to 175 deg C. Grease or line a cake tin. I used a silicon cake tin which makes cleaning up so easy. 
• Cream together butter and sugar well with a wooden spoon. Add egg and essence and beat well. 
• Add the milk and mix. 
• Combine all the dry ingredients in a separate bowl. 
• Slowly add it little by little to the wet mixture and using the fold & cut method combine everything to a smooth batter. Be careful not to over mix it. Add a little more milk if required to moisten it. 
• Pour the mixture into the cake tin, lightly bang the tin on the table to remove any air trapped inside. 
• Sprinkle oats on top. 
• Bake for 40 - 45mins or until a toothpick comes out clean and enjoy a huge slice of this healthy cake.

PS: This cake is best eaten when warm. 

Bajra Banana Roti

Bajra also known as Pearl Millet is a whole grain that is rich in iron, fibre and vitamins. It is also known to lower cholesterol. I recently found Bajra flour at an organic shop and  thought of trying it out.

I also came across an interesting recipe on a food channel on TV. Since Ovie is game to try new recipes she watches on food shows, this recipe was a hit. I must warn you though, bajra leaves a slight bitter after taste in your mouth. Also, keep in mind that bajra is not as easy to work with as whole wheat flour. It takes a little practice to master the art of rolling it out.

Bajra Banana Roti


Bajra Flour: 1 cup
Jaggery Powder: 1/2 cup
Black Sesame Seeds: 1 - 1 1/2 tbsp
Ripe bananas: 2 medium size
Ghee: 1 tbsp
A plastic sheet or foil

• Combine the first 3 ingredients in a big bowl. Add mashed bananas to this and knead into a dough. Add a little water only if required. (the moisture from the bananas should be sufficient). 
• Make lemon size balls of the dough. 
• Take a plastic sheet; grease it and place one ball onto it. Roll it out gently into a thin disc like a roti.
• Heat a flat non stick pan and grease it with ghee.
• Carefully invert the rolled bajra roti onto the pan and remove the plastic sheet from top. 
• Cook on low heat and grease both sides until crisp. 

PS: This roti tastes better when it cools down. 

Banana Fritters

These big yellow bananas are also known as Kerala bananas and have a distinctive taste. They are easily found in any Kerala or south Indian store. These are a rich source of energy, potassium and iron and are dried and powdered and given as first food to babies. Ovie has had a fair share of this banana porridge.

Banana fritters are otherwise called Ethakya Appam or Pazham Pori in malayalam and are very popular among kids and adults. They are usually dipped in a batter of rice flour and refined flour but my version is obviously a healthier one. Although I am not a great fan of offering Ovie deep fried snacks, this one I just let go because this banana is just so nutritious.

Banana Fritters


Kerala Bananas: 2
Rice Flour: 1/2 cup (i used half & half of white & red rice flour)
Sesame seeds: 1 tbsp
Unrefined Sugar: 2 tsp
Water
Canola Oil: for deep frying

• Make a thick batter with all the ingredients except bananas. 
• Peel and cut the bananas into thin slices.
• Heat oil for frying.
• Dip the banana slice in the batter and coat it well. 
• Reduce the temperature of the pan and deep fry the fritters until golden brown.
• Drain and place on a tissue. 
• Serve when still crisp

Chickpea Sundal

Sundal is a typical South Indian Snack recipe that is so easy to cook and very kid friendly. It is associated with some festivals but I like to give it to Ovie as an evening snack. Its a great finger food for toddlers too. It can be eaten as a side dish with rice as well.

Every time I cook Chickpea / Chole curry, I keep aside some boiled chole in the fridge to make Sundal the next day.

Chickpea Sundal


Chickpeas / Kabuli Channa (white) : 1 cup
Canola Oil / Vegetable Oil: 2 tsp
Mustard Seeds: 1 tsp
Curry leaves: 2 sprigs
Dry red chili: 1 small piece (optional)
Urad Dal: 1 tsp
Asafoetida Powder: a pinch (substitute with 2-3 crushed garlic cloves if you cant find this ingredient)
Turmeric Powder: a pinch
Grated Coconut: 2 tbsp
Salt to taste

• Soak chickpeas in water overnight and drain it. Boil with fresh water in a pan or in a pressure cooker with just enough water.  I add one whole gooseberry / amla in the pan which imparts a dark colour to the chickpeas. Do not add salt as it slows the cooking process. the chickpeas should be soft but firm enough to hold its shape. When done, cool slightly and  drain any excess water.
• Heat oil in a pan and splutter the mustard seeds. Add the urad dal, red chili and curry leaves and saute for a few seconds. 
• Now add the turmeric, asafoetida and salt, stir and immediately add the chickpeas. Saute for a minute and add the coconut and toss. 
• Check for seasoning and serve warm as a healthy snack. 

Whole Green Gram Nuggets

There was a phase when Ovie was around 2 and refused to eat dal / lentils or gravy of any sort. That's when my mom reminded me of a snack that I used to eat a a kid and loved. We call it 'Sukhiyyan'. Its a traditional Kerala snack that is rich in protein. I recently made this for my daughter and she said 'It looks funny but tastes yummy'.........

Whole Moong Dal / Green Gram Nuggets


Ingredients:
Green Moong Dal: 1/2 cup
Jaggery: 1/2 cup
Rice Flour: 1/4 cup
Cardamom / Elaichi Powder: 1 tsp
Dry Ginger Powder: 1/2 tsp
Roasted Cumin/Jeera Powder: 1/2 tsp
Salt : a small pinch
Canola Oil: for deep frying

1. Wash and drain the green gram. Cook it in a pan with water until done but not overcooked.The grains should still be individual. Alternately cook it in a pressure cooker for 2 whistles with just enough water to cook it dry.
2. Melt jaggery with 2 tablespoons of water in another pan and strain and keep aside.
3. Add melted jaggery to the cooked dal and cook on low heat until well done and all the liquid has dried up. Cook it until the color changes to a darker shade. You should be able to make a ball with the mixture.
4. Remove from heat and add the cardamom, dry ginger and jeera powders. Cool the mixture.
5. Make a thick batter with rice flour, salt and water.
6. Heat oil in a deep pan.
7. Shape mixture into small lemon size balls. Dip into rice flour, coat it well and deep fry until crisp.
8. Remove excess oil by dabbing with paper towels and serve immediately.

PS: the green gram mixture is great to eat on its own in case you want to avoid deep fried food.

Quick Veggie Cheese Sandwich

Yesterday was one of those days when Ovie just refused to eat fruit for an evening snack. I had to make something quickly as she did'nt want to miss on her 'playground time' . I made her this ultra easy hot sandwich which is also full of nutrients and quite filling.

Veggie Cheese Sandwich


Wholewheat / Multigrain Bread: 4 slices
Cheese Slice: 2
Tomato: 8 thin slices
Cucumber: 8 thin slices
Onion: 1/2
Lettuce leaves: 4
Butter
Salt & Black Pepper Powder: to taste

1. Slice onion into thin roundels and grill on a pan.
2. Butter 1 side of each bread slice.
3. Layer all the ingredients on 2 slices of bread on the unbuttered side. Season with salt and pepper powder. Cover with the other slices, buttered side on the outside.
4. Grill them in a toaster or place them on a hot pan and toast. Press down with a spatula and repeat on the other side until golden brown.
5. Cut into desired shape and serve.

Oats Choco Smoothie

I had been wondering for a while now on how to make a milkshake more wholesome. Then I saw a recipe on a food channel and tried it on Ovie. She loved it and is now a popular drink before playground time.

Oats Choco Smoothie


Ingredients:
Milk: 1 glass
Quick cooking Oats: 2 tbsp
Chocolate syrup: 2 tbsp (I used Hershey's)+ more for decoration

1. Blend all the ingredients together until smooth.
2. Dribble some chocolate syrup on the inner side of the glass to form a pattern and pour the smoothie into it.
3. Serve it chilled or at room temperature with a straw.

Orange Ice Pops

How many times have you heard moms complaining that their kids dont like fruits. Try giving them fresh fruit juice (not the ones that come in tetrapacks). No luck even with that...then try making fruit juice lollies!!
You can try this with any fruit juice - watermelon, grapes, sweet lime or apple. For this recipe I have used sweet Nagpur oranges. They are in season now in Mumbai.

Orange Ice Pops


Fresh Juice of 3 Oranges (I dont add sugar to any fruit juice, but you may)
Ice Trays
Lolly sticks / Popsicle sticks

• Just pour the juice into ice trays and put it in the fridge. When it starts to crystalise a little bit, place the sticks in the centre and leave to set in the fridge till frozen.