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Category: Kid-Friendly

Kid-Friendly Vegetarian Recipes: Delicious Indian Food for Kids

Finding recipes that are both nutritious and appealing to kids can be challenging. Indian cuisine offers a variety of vegetarian recipes for kids that are both delicious and easy to prepare. Whether you’re looking for vegetarian kid-friendly recipes, Indian food for kids, or specific Indian recipes for kids, Manjula’s Kitchen provides an extensive collection of dishes to suit every palate. Let’s explore some fantastic recipes that will make mealtimes enjoyable for your little ones.

Classic Vegetarian Recipes for Kids

Aloo Paratha

Aloo Paratha is a popular Indian flatbread stuffed with spiced mashed potatoes. This dish is a classic example of vegetarian recipes for kids that are both hearty and satisfying. Serve it with yogurt and a bit of butter for a complete meal. The soft texture and mild spices make it appealing to children.

Paneer Butter Masala

Paneer Butter Masala is a rich and creamy curry made with paneer (Indian cottage cheese) cooked in a tomato and cream sauce. This dish is a favorite among vegetarian kid-friendly recipes. Serve it with naan or jeera rice to make it a meal your kids will love.

Easy Indian Food for Kids

Vegetable Pulao

Vegetable Pulao is a fragrant and flavorful rice dish cooked with a variety of vegetables and mild spices. This dish is perfect for kids who enjoy rice. It’s a nutritious and delicious option in the category of vegan Indian food for kids. The colorful vegetables make it visually appealing as well.

Chole (Chickpea Curry)

Chole is a mild chickpea curry that is both tasty and nutritious. This dish is ideal for those looking for easy indian vegetarian recipes for kids. Serve it with rice or roti for a wholesome meal. The soft texture of chickpeas makes it easy for kids to eat and enjoy.

Healthy Vegetarian Kid-Friendly Recipes

Moong Dal Khichdi

Moong Dal Khichdi is a simple and healthy dish made with rice and split yellow lentils. It’s one of the best vegetarian kid-friendly recipes as it is easy to digest and packed with nutrients. This dish can be served with a dollop of ghee and a side of yogurt.

Palak Paneer

Palak Paneer is a nutritious dish made with spinach and paneer. It’s a great way to introduce leafy greens to your child’s diet. This dish is a fantastic example of vegetarian Indian recipes for kids that are both healthy and delicious. Serve it with chapati or rice.

Quick and Simple Indian Recipes for Kids

Besan Chilla

Besan Chilla, or chickpea flour pancake, is a quick and easy option that fits well within vegetarian recipes for kids. Made with chickpea flour and a variety of vegetables, this dish is a nutritious choice. It can be enjoyed with a side of green chutney and is perfect for breakfast or a snack.

Masala Dosa

Masala Dosa is a thin, crispy crepe made from fermented rice and urad dal batter, filled with a spiced potato mixture. This dish is a favorite in Indian food for kids. The crispy exterior and soft filling make it a hit with children. Serve it with coconut chutney and sambar.

Snacks and Appetizers for Kids

Samosas

Samosas are crispy pastries filled with spiced potatoes and peas. This snack is a favorite among vegetarian Indian recipes for kids and is perfect for lunchboxes or as an after-school snack. Serve them with tamarind or mint chutney for added flavor.

Pakoras

Pakoras are deep-fried fritters made with vegetables like spinach, potatoes, and cauliflower. This snack is a popular item in the vegetarian kid-friendly recipes category and is perfect for tea-time or as an appetizer. Serve pakoras with a side of green chutney.

Sweet Indian Recipes for Kids

Gulab Jamun

Gulab Jamun are soft, deep-fried balls made from khoya (dried milk) soaked in a sweet syrup flavored with cardamom and rose water. This dessert is a staple in traditional Indian food for kids and is often enjoyed during festivals and special occasions. The melt-in-your-mouth texture and sweet flavor make it a favorite among many.

Kheer

Kheer is a creamy rice pudding flavored with cardamom and garnished with nuts and raisins. This dessert is a classic in north indian vegetarian recipes for kids and is easy to prepare. Kheer is a perfect ending to any meal and is often enjoyed during celebrations.

Elevating Your Kid-Friendly Menu

To elevate your kid-friendly menu, consider adding dishes from various categories that enhance these vegetarian recipes for kids. Including Indian snacks like samosas and pakoras can introduce a variety of flavors and textures.

For a sweet finish, explore Indian desserts such as gulab jamun and kheer. Offering nutritious recipes like moong dal khichdi and palak paneer can provide lighter meal options.

Planning a kids’ party? The popular party recipe category offers numerous dishes that are sure to delight your young guests and make your celebration unforgettable. Incorporating North Indian recipes like aloo paratha or paneer butter masala can bring an authentic touch to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular vegetarian recipes for kids? 

A: Some popular vegetarian recipes for kids include Aloo Paratha, Paneer Butter Masala, Vegetable Pulao, Chole, Moong Dal Khichdi, Palak Paneer, Besan Chilla, Masala Dosa, Samosas, Pakoras, Gulab Jamun, and Kheer. These dishes are flavorful, nutritious, and perfect for children.

Q: How can I make traditional Indian food suitable for kids? 

A: To make traditional Indian food suitable for kids, try recipes like Aloo Paratha, Paneer Butter Masala, and Moong Dal Khichdi. These recipes are mild in spices and easy to eat, making them perfect for children.

Q: What are some easy Indian recipes for kids? 

A: Some easy Indian recipes for kids include Besan Chilla, Masala Dosa, Vegetable Pulao, and Samosas. These dishes are quick to prepare and provide the necessary nutrients for growing children.

Q: Can I prepare Indian recipes for kids in advance? 

A: Yes, many Indian recipes for kids can be prepared in advance and stored. Dishes like Vegetable Pulao and Chole can be made ahead of time and refrigerated, while snacks like Samosas and Pakoras can be prepped and frozen.

Q: What are some healthy vegetarian kid-friendly recipes? 

A: Some healthy vegetarian kid-friendly recipes include Moong Dal Khichdi, Palak Paneer, Besan Chilla, and Vegetable Pulao. These dishes are nutritious, mild in flavor, and perfect for maintaining a healthy diet for kids.

Conclusion

Vegetarian recipes for kids are a celebration of diverse flavors and nutritious ingredients. Whether you’re looking for vegetarian kid-friendly recipes, Indian food for kids, or specific Indian recipes for kids, these dishes will bring variety and flavor to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian food for children. Happy cooking and happy eating!

By incorporating these dishes into your menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods that your kids will love. Whether you’re looking for snacks, main courses, or desserts, there’s a vegetarian recipe for kids to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)

    Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)

    Aloo Palak Paratha

    Aloo Palak Paratha (Bread with Potato and Spinach Stuffing)

    Aloo Palak Ka Paratha, a flat bread with a potato spinach stuffing. This paratha is a perfect breakfast treat for the family and friends. Aloo Palak ka Paratha also makes a good lunch box meal to take to work or school. My favorite way to serve Aloo Palak Ka Paratha, with yogurt, or Tomato chutney.
    5 from 2 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Boiling Potatoes 25 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4

    Ingredients
      

    For Dough

    • 1 cup whole wheat flour Chapati ka atta
    • 2 tsp oil canola oil or vegetable oil
    • 1/4 tsp salt
    • 1/3 cup water use as needed

    Filling

    • 1 cup mashed potatoes boiled peeled and roughly mashed
    • 1 cup spinach finely chopped
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mango powder aamchoor
    • 1/4 tsp salt
    • 1/2 tsp chili flakes
    • 1/4 tsp garam masala

    Also Need

    • 1/4 cup whole wheat flour for rolling the paratha
    • 2 Tbsp oil for cooking the paratha

    Instructions
     

    Tips

    • Potatoes should not be over cooked, they should be tender, if potatoes are over cooks they absorbed extra water that will make the filling very moist and difficult to roll.
    • Before chopping the spinach remove all the stems wash and pat dry.
    • If filling is too moist mix 1-2 tablespoons besan.

    Making Dough

    • Mix flour salt and oil add water as needed to make soft dough. Knead the dough well on a lightly oiled surface, dough should be soft but not sticking to your fingers. Cover the dough with a damp cloth and set aside for at least 15 minutes.

    Making Filling

    • Mashed potato should be at room temperature, mix all the ingredients for filling together and mix it well. Taste the filling and adjust the salt pepper to taste.

    Making Paratha

      Divide the dough into four equal parts and form into balls. Divide the aloo palak filling into four parts filling should be about the same size as dough balls.

      • Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all four balls. Let the filled balls settle three to four minutes.

      Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.

      • Press the filled ball lightly on dry whole wheat flour from both sides.Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the ball on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
      • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
      • After few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
      • Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.
      • Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
      Keyword Aloo Palak, Breakfast, Indian Bread, Paratha
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    • Vegan Mac and Cheese, Quick and Easy

      Vegan Mac and Cheese, Quick and Easy

      Vegan Mac and Cheese

      Vegan Mac and Cheese, Quick and Easy

      Vegan Macaroni and Cheese is made with dairy free cheese. This quick, easy recipe is creamy and delicious. Mac and cheese has always been a comfort food in my family. My son is on a dairy free diet and one day while craving for Mac and Cheese, asked about making vegan cheese. I experimented with many recipes and finally my son was happy with the result. To my surprise my grand-kids also enjoyed this vegan mac and cheese. This was a surprise success at my house.
      No ratings yet
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      Prep Time 10 minutes
      Cook Time 15 minutes
      Total Time 25 minutes
      Course Main Course
      Cuisine Italian
      Servings 2 people

      Ingredients
       
       

      • 1 cup elbow macaroni
      • 1 cup small florets of broccoli optional

      For Vegan Cheese

      • 1/2 cup raw cashews
      • 1 cup Yukon gold potatoes (cubed) they have thin and smooth skin, I have already peeled and cubed
      • 1/2 cup carrots sliced
      • 3 Tbsp fresh lemon juice.
      • 1 tsp salt
      • 1/4 cup nutritional yeast
      • 1/4 tsp chili powder

      Instructions
       

      • Boil the macaroni according to the instruction over the box. Set aside.
      • In boiling water soak the broccoli for few minutes and drain the water, set aside.
      • Soak the cashews for about half hour and set aside.
      • Wash and peel both potatoes and carrots, and chop into uniform pieces and boil with 2 cups of water for about 8 minutes, till they are soft. Take them out from water.
      • Add all the ingredients for cheese into a blender with one cup of water and blend until smooth, use more water as needed. I used about 2 cups of water.
      • Pour into a pot on the stove and heat to medium-low heat, stirring occasionally. Once it starts to thicken, remove from the heat and stir again and it should thicken up a bit more. If it’s too thick, add more water. Cheese should be pourable consistency. It should only take a couple of minutes to thicken up on the stove. 
      • For serving toss the broccoli and pasta together, pour the cheese over, serve hot.
      Tried this recipe?Let us know how it was!
    • Zucchini Pasta

      Zucchini Pasta

      Zucchini Pasta

      Zucchini Pasta: Delicious Vegan and Gluten-Free Zucchini Noodles

      Zucchini Pasta is a healthy replacement for pasta. This is a great recipe, super easy, quick and delicious. I like to serve this with homemade tomato sauce or you can serve with your own favorite sauce. Zucchini Pasta is also vegan and gluten free. 
      4.80 from 5 votes
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      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes
      Course Main Course
      Cuisine Fusion
      Servings 1 people

      Ingredients
       
       

      For Zucchini Pasta

      • 2 medium Zucchini
      • 1/2 cup mushrooms sliced
      • 1/4 tsp salt
      • 1/4 tsp dry basil

      For Tomato Sauce

      • 2 cups tomatoes finely chopped
      • 2 Tbsp olive oil
      • 1/4 tsp dry basil
      • 1/4 tsp dry oregano
      • 1/8 tsp black pepper
      • 1/2 tsp red chili flakes
      • 1/2 tsp salt
      • 2 tsp sugar
      • 1/2 tsp corn starch

      Instructions
       

      • also need vegetable spiral slicer
      • In a sauce pan add the oil basil, oregano, red chili flakes add the tomatoes cook over medium heat. Tomatoes should be soft and little mushy. Add salt sugar and corn starch and cook for another minute until most of the water from tomato has evaporated. Keep the sauce aside.
      • spiralize your zucchini into noodles using a vegetable spiral slicer this is readily available. 
      • Heat the oil in a sauce pan over medium heat add the mushrooms, stir-fry until mushrooms lightly browned. Add zucchini spirals sprinkle the salt and basil. Stir fry for about 2 minutes. 
      • Serve zucchini pasta topped with tomato sauce.
      Tried this recipe?Let us know how it was!
    • Homemade Hot Chocolate

      Homemade Hot Chocolate

      Homemade Hot Chocolate

      Homemade Hot Chocolate

      Hot Chocolate is a wintertime staple at my house. My grand-kids love it. It makes the whole kitchen smell wonderful. I enjoy making this with my grand-kids. This rich and creamy hot chocolate is easy to make, and it is delicious beverage.
      5 from 4 votes
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      Prep Time 5 minutes
      Cook Time 5 minutes
      Total Time 10 minutes
      Course Drinks
      Servings 4 people

      Ingredients
       
       

      • 4 cup whole milk
      • 3 Tbsp coco powder
      • 3 Tbsp semisweet chocolate finely chopped
      • 4 Tbsp sugar
      • 1/2 tsp cinnamon powder
      • Pinch of salt
      • Sweetened whipped cream for serving

      Instructions
       

      • Bring milk to a simmer in a medium saucepan over medium heat. Whisk in cocoa powder until no lumps remain, add sugar and chocolate and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
      • Divide hot chocolate among mugs. Top with whipped cream.
      Tried this recipe?Let us know how it was!
    • Mango Shrikhand | Amrakhand

      Mango Shrikhand | Amrakhand

      Mango Shrikhand

      Mango Shrikhand

      Mango Shrikhand is a refreshing yogurt based sweet dish. Shrikand with mango makes it a very delicious dessert. This exotic dessert is easy to prepare and Shrikhand is often served with poori.
      5 from 2 votes
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      Prep Time 10 minutes
      Course Dessert
      Cuisine Indian
      Servings 6 people

      Ingredients
        

      • 3 cup yogurt (curd or dahi)
      • 1 cup mango puree
      • 1/3 cup fine sugar approx, use as needed
      • 1/4 tsp crushed cardamom

      For Garnishing

      • 1/4 cup mango cut into small pieces
      • 1 Tbsp sliced pistachios pista

      Instructions
       

      • Preparing yogurt – Put a muslin or cheese cloth over a strainer. Pour the yogurt over muslin cloth. Place a bowl underneath the strainer to collect the excess water.
      • Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
      • Move the yogurt with strainer and bowl into the refrigerator for at about four hours to drain excess water. Occasionally squeeze the excess water.
      • Yogurt will become thick in consistency, like a cheese ball.
      • Add mango pulp, sugar, and cardamom powder to yogurt and mix well till sugar dissolves.
      • Chill the shrikhand before serving.
      • Garnish with mango pieces, and pistachios.
      Tried this recipe?Let us know how it was!
    • Falooda, Delicious Dessert Beverage

      Falooda, Delicious Dessert Beverage

      Falooda Recipe

      Falooda

      Falooda is best described as a dessert beverage which is really corn vermicelli. This is a delicious combination of layered Falooda with milk, sweet basil and vanilla ice-cream. I like to serve this with mango. This can be an any-time snack! Falooda is popular with Mumbai road side street food. This chilled beverage-dessert is the perfect way to cool off in the summer heat.
      5 from 1 vote
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      Prep Time 5 minutes
      Cook Time 20 minutes
      Total Time 25 minutes
      Course Dessert
      Cuisine Indian
      Servings 4 people

      Ingredients
        

      • 2-1/2 Cup milk
      • 3 Tbsp sugar divided
      • 1 Cup fresh mango pulp
      • 2 Tbsp sweet basil seed tukmaria, sabza
      • 1 oz packet of falooda falooda ia a corn vermicelli
      • 6 scoops vanilla ice-cream
      • 1/2 cup finely chopped mangos for garnishing

      Instructions
       

      • Boil the milk with 2 tablespoons of sugar for about 15 minutes after milk comes to boil or until till it reduces to about 1-1/2 cup. After milk cool off refrigerate, milk should be chill.
      • Cook the falooda in boiling water, till they are soft! Strain, and chopped them in few pieces and keep aside to cool. Then refrigerator till needed, and it is chilled.
      • Add about 2 table spoons of sugar to mango pulp or as needed depends on sweetness of mango. Refrigerate the mango pulp and chopped mango, till you are ready to use.
      • soak the basil seeds/ tukmaria in a bowl in about ¼ cup of water making sure seeds are completely submerge. They will soon start to swell and look transparent. Strain and keep aside in a small bowl.
      • Milk and falooda should be refrigerated till you are ready to use, you can prepare them in advance as they can be refrigerated for 3-4 days.
      • Time to assemble the falooda, it is layered beverage-desert, take a tall glass first put 2-3 tablespoons of mango pulp, few spoons of falooda, about 2 spoons of baisel seeds, pour about ¼ cup of milk, about 1or 2 scoops of ice-cream, again some falooda and garnish with chopped mango.

      Notes

      Enjoy!
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    • No Bake Cheesecake

      No Bake Cheesecake

      No Bake Cheesecake

      No Bake Cheesecake

      This  Cheese cake recipe requires absolutely no cooking or baking. This is a delicious and perfect, quick and easy dessert for hot summer days. I like to use the fresh seasonal fruits over cheese cake. This is an amazing recipe and everyone will enjoy.
      4.67 from 3 votes
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      Prep Time 10 minutes
      Cook Time 15 minutes
      Total Time 25 minutes
      Course Dessert
      Servings 4

      Ingredients
        

      • 1 cup graham crackers fine crumbs, I used 12 gram crackers
      • 4 Tbsp unsalted butter at room temperature
      • 8 oz cream cheese at room temperature
      • 1/3 cup sugar
      • 1/2 cup heavy cream chilled
      • 1 tsp lemon juice
      • Few slices of fresh fruit of your choice I am using, mango, kiwi, strawberry, and few black berry

      Instructions
       

      • First line 4×7 inch pan with wax paper or parchment paper.
      • Mix cookie crumbs and butter well to combine.
      • Transfer the mix to prepared pan and press evenly to make it very firm. Refrigerate for at least 30 minutes.
      • Using the electric mixer beat the cream cheese and sugar in a large bowl on medium high speed until smooth. Reduce the mixer speed and gradually add the cream, and lemon juice increase the speed to medium high until stiff peak forms.
      • Spread the cream cheese evenly over crust, refrigerate for at least 4 hours or up to 3 days.
      • Just before serving top with fruits.

      Notes

      Finishing time 15 minutes not including refrigeration time.
      Tried this recipe?Let us know how it was!
    • Lemonade (Classic / Strawberry)

      Lemonade (Classic / Strawberry)

      Lemonade recipe

      Lemonade (Classic and Strawberry)

      Summer is around the corner and I love this time of year! It means more time with my grandkids, a relaxed schedule and of course endless days of sun, pool and pure bliss! I like to serve refreshing Lemonade on these hot summer days. It's definitely a must-have for fun summer outings like picnics or casual lunches if you are entertaining. Today I am making two different lemonades – traditional classic Lemonade and Strawberry Lemonade. It's the perfect pick-me-up drink!
      5 from 4 votes
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      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes
      Course Drinks
      Servings 6 people

      Ingredients
        

      For simple syrup

      • 1 cup sugar
      • 1 cup water this is to make simple syrup
      • 1/4 cup fresh mint leaves

      lemonade

      • 3 Tbsp freshly squeezed lemon juice
      • 1/2 cup simple syrup adjust to taste
      • 1/4 tsp salt
      • 1/8 tsp black pepper grounded
      • 2 cup cold water approximately
      • Mint leaves and lemon slices to garnish
      • Ice

      Strawberry lemonade

      • 1 cup strawberries trimmed and sliced
      • 3 Tbsp fresh lemon juice
      • ½ cup simple syrup adjust as needed
      • 2 cup cold water approximately
      • Ice

      Instructions
       

      • First make a “simple syrup”. Place the sugar, water and mint leaves in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and turn off the heat.
      • After syrup cools off, strain the syrup to remove the mint leaves.
      • This syrup can be made in advance and can be refrigerated.

      Classic Lemon lemonade

      • Mix simple syrup, lemon juice, salt and black pepper to the water and pour over ice. Garnish with mint leaves and lemon slice.

      Strawberry lemonade

      • Save few slices of strawberry for garnishing and purée rest of the strawberries with ¼ cup of water in a blender until smooth
      • Then strain the puree into a bowl to remove seeds.
      • Stir together strawberry purée, with lemon juice, simple syrup, and water in a pitcher mix it well.
      • Taste, then add more sugar if desired. Serve over ice. Add few pieces of strawberry to the glass.

      Notes

      Tip: Every ingredient in this recipe can be adjusted to your taste. 
      Variations
      Replace water with soda water. Add one tablespoon fresh ginger juice.
      Tried this recipe?Let us know how it was!
    • Paneer and Rose Kulfi

      Paneer and Rose Kulfi

      Recipe submitted by Kiran Haldia

      Paneer and Rose Kulfi

      Paneer and Rose Kulfi

      Kiran Haldia
      Paneer and Rose Kulfi is easy to make dessert. Instead of traditionally creamy texture, this is more like a grainy and enjoyable texture.
      No ratings yet
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      Course Dessert
      Cuisine Indian

      Ingredients
        

      • 200 gram Paneer Grated
      • 1/4 cup fresh rose petal paste
      • 8 Tbsp Sugar powdered
      • 1/2 Liter milk
      • 2 Tbsp cornflour mixed in half cup milk
      • 1/2 cup mixed dry fruits chopped
      • 1 Tbsp rose water

      Instructions
       

      • In a heavy pan boil milk with paneer. Stir continuously.
      • Add cornflour mixture and cook for another 2 minutes. 
      • Add sugar, rose petal paste and cook for 2 minutes till the mixture thickens. 
      • Cool it and add dry fruits and rose water. 
      • Freeze in desired kulfi molds for 4-5 hours.

      Notes

      Tasty and healthy kulfi is ready to eat.
      Tried this recipe?Let us know how it was!
    • Easy Cheesy Paneer Potli

      Easy Cheesy Paneer Potli

      Recipe submitted by Abirami

      Easy Cheesy Paneer Potli

      Easy Cheesy Paneer Potli

      Abirami
      Easy Cheesy Paneer Potli is easy to prepare snacks & appetizer and gives you the idea can be prepared with different filling and different shapes.
      No ratings yet
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      Course Appetizer
      Cuisine Indian
      Servings 12 potlis

      Ingredients
        

      • 1 cup Paneer shredded
      • 1/2 cup Bell peppers finely chopped
      • 2 Tbsp Coriander leaves finely chopped
      • 1/4 cup Red onion finely chopped
      • 1/2 cup Mozzarella cheese shredded
      • 1 pack Spring roll sheet
      • 1 bunch Spring onion
      • 2 Tbsp Red chili sauce
      • 1 tsp Crushed red peppers
      • 1 tsp Oregano
      • Salt to taste

      Instructions
       

      • Take a wide mixing bowl, add paneer, bell peppers, onion, coriander leaves, cheese, red chili sauce, crushed red peppers, oregano and salt.
      • Mix it gently.
      • Now take a spring roll sheet and add a spoon of paneer mixture at the center and close the wrap like potli(bring the corners of wrap together at the center)
      • Tie the potli with the help of spring onion (use the green part)
      • Pre heat the oven at 350
      • Grease the baking tray and arrange the potli’s
      • Bake the potli’s for 15-20 minutes until it is golden brown in color. (You can also deep fry the potli’s if you wish)
      • Serve the paneer potli’s when it is warm with tomato ketchup.
      Tried this recipe?Let us know how it was!
    • Rice Krispies Treats

      Rice Krispies Treats

      Rice Krispies Treat Recipe by Manjula

      Rice Krispies Treats

      Rice Krispies Treats are crispy and delicious. They are quick and easy to make and always a hit with kids. Because they are so easy, I can always make them on demand. These Rice Krispies Treats remind me my friend Halen, who was like a grandmother to my kids. This was one of her go-to recipe.
      5 from 1 vote
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      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes
      Course Snack
      Servings 4 people

      Ingredients
        

      • 3 cup Rice Krispies
      • 1 cup Butterscotch Morsels
      • 1/2 cup peanut butter I am using crunchy peanut butter because grandkids like this extra crunch but you can use creamy peanut butter

      For chocolate garnishing

      • 1/4 cup chocolate chips
      • 1 Tbsp cream

      Instructions
       

      • Melt butterscotch and peanut butter in a sauce pan over low heat. Note: do not overcook, peanut butter will start leaving the oil.
      • Mixture will be creamy, add Rice Krispies and fold it gently, until all the rice krispies are coated.
      • Pour the mixture into greased 5×7 pan and press it until it is flat and firm. Keep aside.
      • In a small bowl melt the chocolate and cream for 15 seconds in microwave, whip it to make it smooth if needed put it back in microwave for 5 more seconds don’t overcook the chocolate otherwise it will become granny.
      • Pour the chocolate syrup into a ziploc bag and make a small hole in one corner and drizzle the chocolate over rice krispies. Let the mixture dry for about 30 minutes and cut the Rice Krispies Treat in squares.

      Notes

      Enjoy!
      Tried this recipe?Let us know how it was!

       

    • Mango Mousse with Raspberry Pearls

      Mango Mousse with Raspberry Pearls

      Mango Mousse with Strawberry Pearls

      Mango Mousse with raspberry pearls

      My new recipe is called Mango Mousse with raspberry pearls. This is a delicious, delicate dessert that is sure to be enjoyed by all. Mangoes are my favorite fruit so I like to incorporate them in my various recipes. This was my first time making Raspberry pearls for the garnish. I did this with a special guest, Avani, who is currently a participant on Master Chef Junior! These delicate looking pearls are simply gorgeous on desserts!
      4.80 from 5 votes
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      Prep Time 10 minutes
      Cook Time 30 minutes
      Total Time 40 minutes
      Course Dessert
      Servings 4 people

      Ingredients
        

      For Mousse

      • 2 cup Mango pulp
      • 1/2 tsp lemon juice
      • 1/4 cup fine sugar
      • 2 1/2 tsp Agar-Agar
      • 1/4 cup water
      • 3/4 cup whipping cream

      For Raspberry Pearls

      • 2 cups fresh raspberries
      • 2 Tbsp sugar
      • 1 Tbsp lemon juice
      • 1 1/4 tsp agar-agar powder
      • 1/2 cup oil

      Instructions
       

      Mousse

      • Whip the whipping cream on low speed until it forms stiff peaks. Make sure cream is cold. Set aside.
      • In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for about one minutes, until sugar is dissolve.
      • Dissolve agar-agar in 1/4 cup of water, add agar-agar to the mango pulp, bring it boil mixing continuously. Turn off the heat, and whisk for few minutes, making sure there are no lumps.
      • Pour the mango puree in a bowl and bring it to room temperature. Fold the cream gently, do not whip you should be able to see both colors. Refrigerate for about two hours before serving.

      For Raspberry pearls

      • Put 1/2 cup of oil in a small bowl and keep it in freezer till it is very chill it should take about half an hour.
      • In a sauce pan add raspberries, 1-1.2 tablespoons of sugar, lemon juice and about half cup of water bring to simmer over low medium heat till all the berries are soft. Note: do not overcook the berries they will become little bitter.
      • Strain the berry mixture through sieve to get raspberry sauce.
      • Add agar-agar and remaining sugar to half cup of water and bring it to boil over low medium heat for few minutes, keep stirring making sure there is no lumps and agar-agar do not stick to bottom of the pan.
      • Add agar-agar to raspberry sauce. Note: raspberry should be warm.
      • Fill in pipette, or oral syringe, or straw, or squeezed bottle with juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
      • Strain caviar using a fine mesh strainer. Rinse well with water.
      • Store caviar in water until ready to use.
      • Lay on a paper towel-lined plate and pat dry

      Notes

      This looks complicated but it is not.
      Enjoy!
      Tried this recipe?Let us know how it was!

       

    • Apple Coconut Barfi

      Apple Coconut Barfi

      Apple Coconut Barfi

      Apple Coconut Barfi

      Apple Coconut Barfi is a delicious treat. This fudge-like barfi super easy to make. It's also vegan and gluten-free. The fruity taste makes for a great sweet snack without the guilt!
      4.63 from 8 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 30 minutes
      Total Time 30 minutes
      Course Dessert
      Cuisine Indian
      Servings 6 people

      Ingredients
        

      • 3 cup apple peeled and shredded
      • 1 cup freshly grated coconut I am using frozen coconut
      • 1 1/2 cup sugar
      • 1/2 cup chopped walnuts
      • 1/4 tsp crushed cardamom
      • 1 Tbsp sliced pistachios for garnishing

      Instructions
       

      • In a non-stick frying pan add coconut, apple, and sugar, cook over medium heat, until mixture start coming together and apples should be very tender. This should take about 7-10 minutes.
      • Add cardamom powder and walnut, mix it well cook stirring continually until mix should becomes consistency of soft dough, this should take about 2-3 minutes, turn of the heat.
      • Pour the mixture into greased plate while Burfi mixture is still hot spread it evenly about 3/4-inch-thick in a square shape. Press the mixture with spatula to make it firm. Sprinkle the pistachios and lightly press.
      • While Burfi is still warm cut them in about one inch square.
      • Allow the Burfi to cool for about two hours to dry and hold its shape. Now you can remove the burfi from the plate.

      Notes

      Burfi can be stored for 2 weeks in air tight container.
      Tried this recipe?Let us know how it was!
    • Stuffed Mushrooms with tomatoes and oats

      Stuffed Mushrooms with tomatoes and oats

      Recipe submitted by Dhara Shah

      Stuffed Mushrooms with Tomatoes and Oats

      Stuffed Mushrooms with tomatoes and oats

      Dhara Shah
      Stuffed oats mushrooms are very healthy and here its absolutetly oil-free, gluten-free, vegan recipe! They are very easy to pop into your mouth and wonderful finger foods for parties instead of the regular fried stuff! Here I'm presenting jain and veg version.
      2 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 15 minutes
      Total Time 30 minutes
      Course Appetizer

      Ingredients
        

      • 8 large button mushrooms de-stemmed with only the stalks diced
      • 4 tomatoes 1/2 of the top and bottom sliced off to form 8 caps, remaining tomato diced
      • 1 Tbsp oats
      • 1 Tbsp coriander leaves chopped
      • 1/2 green chilli diced, optional
      • Salt and black pepper to taste
      • A pinch of oregano

      Instructions
       

      • Without oil, saute the diced tomatoes. When it becomes soft, add the diced mushroom stalks and salt to release the water.
      • Add the oats and cook until the mixture forms a paste.
      • Add coriander leaves, salt, black pepper, green chilli and oregano; cook for 30 seconds.
      • Remove from heat and set aside to cool.
      • Lay the mushroom heads upside down and heap with the oats mixture as a stuffing. Top each with a tomato cap.
      • Place the mushroom in a frying pan with a lid.
      • Sprinkle some water and cover with a tight lid so it cooks in its own steam. Put heat on low and cook for 5-7 minutes or until the tomato tops are mildly cooked.

      Notes

      Serve hot as a appetizer garnished with fresh green coriander leaves!
      Tried this recipe?Let us know how it was!
    • Veggie Cheese Toast

      Veggie Cheese Toast

      Veggie Cheese Toast

      Veggie Cheese Toast

      Veggie Cheese Toast is a simple but delicious comfort food, simply called "Cheese Toast" in my family. This is a quick and easy recipe and you can make them with your choice of bread and toppings. The variations are endless! This is a kid-friendly recipe. Cheese toast also makes a great lunch or snack.
      5 from 3 votes
      Print Recipe Pin Recipe
      Course Snack
      Cuisine American
      Servings 2 slices

      Ingredients
        

      • 2 slices white bread
      • 4 Tbsp cream cheese
      • 2 Tbsp tomatoes finely chopped
      • 2 Tbsp yellow bell pepper finely chopped
      • 2 Tbsp green bell pepper finely chopped
      • 1/4 tsp dry basil
      • 1/4 cup shredded cheddar cheese

      Instructions
       

      • Spread the cream cheese over bread and sprinkle few pieces of, tomatoes, bell pepper, sprinkle cheese to you taste, and sprinkle dry basil.
      • Toast in toaster oven for about 4-5 minutes.

      Notes

      Cheese toast makes a great breakfast treat, or any time snack.
      You may use your choice of toppings like mushrooms, olives, green chili, cilantro.
      Tried this recipe?Let us know how it was!