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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!

  • Milk (Khoya) Burfi

    Milk (Khoya) Burfi

    Milk (Khoya) Burfi

    Milk (Khoya) Burfi

    Milk burfi, also known as khoya burfi is a classic Indian sweet that can be served both as a dessert or snack. Milk Burfi is made with milk, sugar, and flavored with cardamom. Finish it with a garnish of sliced pistachios and you have a simply divine treat! This is a staple in most North Indian households and served on many occasions.
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 3-1/2 cups whole milk
    • 1/2 cup heavy cream
    • 3 tablespoons lemon juice strained
    • 1 tablespoon clarified butter or ghee
    • 3/4 cup milk powder
    • 1/3 cup sugar
    • 1/4 teaspoon cardamom powder
    • 1 tablespoon sliced pistachios for garnishing

    Instructions
     

    • Heat the milk, heavy cream and lemon juice on a heavy bottom pan over medium heat, stirring occasionally. As milk will start heating the curd will start separating from the whey, slowly it will separate into thick curds and whey will separate.
    • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
    • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
    • Heat the frying pan on medium. Add butter and let it melt.
    • Next add milk curd, and milk powder. Mix it well.
    • Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like soft dough. This should take about 12 minutes. Now this is known as khoya.
    • Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
    • Mix the sugar and cardamom powder into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make burfi soft.
    • Transfer mixture to the greased plate and press firmly into a square or rectangular shape, approximately 1/2 inch high.
    • Let the burfi sit for about one hour before slicing I prefer cutting in about 1-1/2 inch squares.
    • For garnishing put few pieces of sliced pistachios on every piece burfi.

    Notes

    Notes: Do not heat the milk on high heat, milk should separate slowly. Also some time milk will separate in small curds or sometimes you will not see the curds either way it will be fine.
    Tried this recipe?Let us know how it was!
  • Making Pizza on The Stove Top

    Making Pizza on The Stove Top

    Pizza on the Stove

    Making Pizza on The Stove Top

    This is a quick and easy recipe for Stove Top Pizza. This is just perfect for times when you want to enjoy homemade snack such as pizza and don't feel like ordering take-out pizza or going anywhere! The best part is that you also don’t need to have access to a good oven.
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    Course Snack
    Cuisine Indian
    Servings 2 pizzas

    Ingredients
      

    • 1 cup all-purpose flour (plain flour or maida)
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • ½ teaspoon sugar
    • 1 teaspoon oil
    • 2 tablespoons thick yogurt (curd or dahi) room temperature
    • 1/3 cup lukewarm water use as needed
    • About 2 tablespoon all-purpose flour needed to roll the dough

    Sauce

    • 1-1/2 cups tomatoes seeded and chopped in small pieces
    • 1/4 teaspoon salt
    • sugar
    • 1/2 teaspoon Italian seasoning optional
    • 1/2 teaspoon crushed red pepper
    • 1 tablespoon olive oil

    Topping

    • 1/2 cup bell pepper cut into small pieces,
    • 1/4 cup mushrooms sliced
    • About 3/4 cup mozzarella cheese shredded

    Instructions
     

    • In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar.
    • Add oil and yogurt to the flour and mix it well, add water as needed to make soft dough will be little sticky. Sprinkle little dry flour over the dough and knead to make smooth dough.
    • Cover the dough and let it sit for about 3 hours or more.
    • In a saucepan heat the oil on medium high heat. Add all the sauce ingredients, tomatoes, salt, sugar, pepper, and Italian herbs. Cook for about 3 minutes till most of the water from tomato has evaporated and looks like a chunky sauce.
    • Use the same pan and sauté the bell peppers, and mushrooms for 2 minutes until most of the moisture has evaporated but still they are crisp. Set aside.
    • Knead the dough for few seconds and divide into two equal parts and roll them in about 10” circle, if dough start sticking to the rolling pin or rolling surface dust little more dry flour.
    • Heat the heavy pan skillet over low medium heat, lightly oil the skillet and put the rolled pizza over. Let it cook for about 2 minutes until crust has nicely browned from bottom. Lower the heat to low.
    • Flip the crust, brush it lightly with oil do it quick spread about half the sauce, cheese and topping. Cover the pan for about 3 minutes and check, cheese should be melted. Lift the pizza little from the side crust should be the nicely brown.

    Notes

    Tips: make sure heat is low otherwise pizza will burn and not cook through.
    Tried this recipe?Let us know how it was!
  • Cream Cheese Sandwiches

    Cream Cheese Sandwiches

    • Cream Cheese Sandwiches

      Cream Cheese Cucumber Sandwiches

      Cream Cheese Cucumber Sandwiches are simple and delicious. I added some crunchy cucumber, bell pepper and some mild spices. These sandwiches are light and refreshing – the perfect afternoon snack. Try these sandwiches for your kids’ lunch box. This super simple sandwich is a hit with almost everyone.
      5 from 1 vote
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      Prep Time 5 minutes
      Cook Time 5 minutes
      Total Time 10 minutes
      Course Main Course
      Cuisine Indian
      Servings 2 people

      Ingredients
        

      • 4 slices of bread I like to use firm bread
      • 1/3 cup cream cheese
      • 4 inch English cucumber or seedless cucumber kheera, kakdi
      • 1/4 bell pepper this will make about 1/4 cup finely chopped bell pepper capsicum, Shimla mirch, pahadi mirch
      • 2 tbsp finely chopped cilantro hara dhania
      • 1/8 tsp salt
      • 1/8 tsp black pepper
      • 1 tsp ginger finely shredded
      • 1 green chili finely chopped

      Instructions
       

      • Peel the cucumber leaving the stripes unpeeled. Shred the cucumber, after shredding squeeze the water, we need about 1/4 cup shredded cucumber after squeezing the water. Set aside.
      • Cut the bell pepper in very small pieces and squeeze the water and pet dry, need about 1/4 cup chopped bell pepper.
      • In a bowl mix all the ingredients, mix will have a texture of thick spread.
      • Spread the mix on two slices of sandwich bread, then close sandwiches with other slices of bread.
      • Remove the crest from the bread all sides and slice them in two parts. For clean cut keep the sandwiches aside and slice them after about half an hour.
      • Serve these sandwiches as a snack, or they are grate for lunch box, or picnic.

      Notes

      Notes
      These sandwiches stay good for a day at room temperature or you can refrigerate for 2-3 days.
      You may use this spread for crackers.
      You will also like to watch Finger Sandwiches
      Tried this recipe?Let us know how it was!
  • Veggie Burger (kala Chana Burger)

    Veggie Burger (kala Chana Burger)

    Veggie Burger

    Veggie Burger (kala Chana Burger)

    This is a healthy, delicious and nutritious veggie burger. The main ingredient for the patty is kala chana also known as Bengal gram. Kala chana is protein-rich and healthy. I used kala chana and potatoes with spices to make patties. Then, I garnished them with vegetables and chutney. This is my friend Sarita’s recipe. I have tried many veggie burgers and this is by far the best one! You will love this veggie burger.
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    Course sandwich
    Cuisine Indian
    Servings 6 burger

    Ingredients
      

    • Burger buns
    • 2 tablespoons butter soft

    For patties

    • 1/2 cup kala chana also known as Bengal gram
    • 1 cup potato boiled peeled and mashed
    • 2 teaspoons ginger chopped
    • 1 green chili cut into 3-4 pieces adjust to taste
    • 2 tablespoons cilantro chopped (hara dhania)
    • 2 teaspoons fennel seeds coarsely ground
    • 2 teaspoons coriander powder (dhania)
    • 1/4 teaspoon garam masala
    • 1 teaspoon mango powder (amchoor)
    • 1 teaspoon lemon juice
    • 1/4 teaspoon red pepper adjust to taste
    • 1 teaspoon salt
    • 2 tablespoons oil

    For garnishing

    For both chutney check my web site I have done these recipe earlier

    Instructions
     

    • In heavy bottom frying pan heat 2 teaspoons of oil and stir-fry cabbage and bell pepper for about 2 minutes, they should be still crispy. Sat aside.
    • Wash the Bengal gram changing water 3-4 times, and soak them in 3 cups of water for at least three hours. Cook them in 2 cups of water until kala chana is soft and tender, after it comes to boil it should take about 20 minutes. Notes: Cook them without salt whole lentils cook faster without salt.
    • Drain the remaining water.
    • Grind the Bengal gram (without adding any water), ginger and green chili in food processor. This will become grainy and thick dry mix.
    • Remove from food processor and add potato, cilantro, fennel, coriander, red chili powder, mango powder, garam masala, salt and lemon juice, mix it well. If it is too dry add little water as needed. Divide them in six equal parts and make them in thick patty.
    • Heat the skillet over medium heat, grease the skillet generously and put the petties over. Grease the patties from the top and grill from both sides until they golden brown. It should take about 8 minutes.
    • Next grill the buns lightly butter.
    • Assemble the vegetable burger one side of the bun spread the cilantro chutney put petty over, put some grilled veggies and drizzle the tamarind chutney.
    • Delicious veggie burger is ready to serve.

    Notes

    These patties can be refrigerated for 3 to 4 days or patties can be freezed for about a month. Veggie patties you can also serve them as an appetizers with chutney.
    Veggie Burger Sandwich also good for lunch box
    Tried this recipe?Let us know how it was!
  • Eggless Pancake

    Eggless Pancake

    Eggless Pancake

    Eggless Pancake

    Eggless pancake are super easy to make and delicious. What better way to start off your day than with "Eggless Pancakes". These pancakes are light and fluffy. I like to add homemade fresh strawberry sauce as a topping.  This was a family favorite breakfast recipe when my sons were younger. Now this is my grandkids favorite when we have sleep over.
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Course Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 Cup All Purpose Flour
    • 2 Teaspoon Sugar
    • 1 Teaspoons Baking soda
    • 1/8 teaspoon salt
    • 1 Cup Milk
    • 1/4 cup yogurt
    • 1 Tablespoon melted butter
    • 2 Tablespoons Butter for cooking

    For Strawberry Sauce

    • 2 cups strawberry sliced, use fresh or frozen
    • 1 teaspoon lemon juice
    • 3/4 cup sugar
    • 1 tablespoon corn starch

    Instructions
     

    To make Strawberry Sauce

    • In a small pan over medium heat, combine the strawberries, sugar, and lemon juice. Bring to boil. Mix the corn starch with about 2 tablespoons of water making smooth paste and add to strawberries. This will make sauce creamy and will give thickness to the sauce. Bring to a simmer. Stir occasionally until sauce thickens slightly. This should take about 5 minutes.

    To make Pancake

    • Mix milk and yogurt together, set aside,
    • Mix all the dry ingredients together in bowl, all purpose flour, sugar, salt, and baking soda. Slowly add the milk and yogurt to the dry ingredients, pancake batter should be pourable consistency. Add butter to batter and mix do not over-mix the batter. Set aside for about 10 minutes.
    • Heat the skillet at medium heat. Grease the skillet, when the skillet is moderately hot pour about ¼ cup of batter. Cook until bubbles appear on the face of the pancake.
    • Carefully flip the pancake and cook until its golden brown.
    • Top the pancake with hot sauce. Enjoy!

    Notes

    Notes
    Strawberry sauce is a great sauce for topping waffles, ice cream, cakes and more.
    Tried this recipe?Let us know how it was!
  • Date and Nut Ladoo

    Date and Nut Ladoo

    Date and Nut Ladoo (Healthy Indian Candy) Recipe by Manjula

    Date and Nut Ladoo

    This recipe is for Date and Nut Ladoo, or Candy as we call them at home. For my grand kids they are like candy and they love it. Adapted from my friend Renu’s recipe, when I tried this ladoo for the first time, I said WOW. I could not believe the main ingredient was only dates. That surprised me because I am not very fond of dates. This was the first time I have tasted date ladoos flavored with coco powder. This is a quick and easy recipe. Like me if you are using roasted nuts then there is a little or no cooking involved? This is a guilt free healthy snack (no sugar or butter added). Date ladoos are also vegan and gluten free. It's hard to eat just one!
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Course Dessert
    Cuisine Indian
    Servings 18 ladoos

    Ingredients
      

    • 1 cup dates pitted and chopped (khajoor)
    • 1-1/2 cups mixed nuts roasted and roughly chopped, I am using almonds, pistachios, cashews, and pecans
    • 2 tablespoons coco powder
    • 1/2 teaspoon instant coffee
    • Pinch of salt
    • 1/4 teaspoon oil to oil your palms

    Instructions
     

    • Soften the chopped dates in microwave for 30 seconds.
    • Blend the dates in the food processor until they become to the paste, this should take about 10 seconds, add coffee, coco, and salt blend it again until all the ingredients nicely incorporated about 10 seconds. Add the nuts to the food processor and blend it for about 15 seconds. Nuts should be still chunky.
    • Remove from food processor, oil your palm and knead the mix into dough, and divide them into 18 equal parts and roll them into ladoos.
    • Dates and nuts ladoos can be stored in air tight container for a month or more.

    Notes

    Notes: if you do not have roasted nuts dry roast them individually for about 3 minutes on medium heat and use your choice of nuts.
    Tried this recipe?Let us know how it was!
  • Butterscotch cupcakes

    Butterscotch cupcakes

    Recipe submitted by Devi M

    Butterscotch Cupcakes

    Butterscotch cupcakes

    These cupcakes are perfect for anyone with a sweet tooth especially for this festive season! They are called Butterscotch cupcakes and they are delicious! The cakes on their own are light and yummy but when you add the frosting it becomes a delicacy! An excellent sweet snack to devour or as a dessert its a great dish to have in small bites.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Cupcakes

    • 2 cups of flour
    • 1 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup of butter
    • 1/2 cup granulated sugar
    • 1/2 cup packed dark brown sugar
    • 1 1/2 teaspoon of vanilla extract
    • 1/2 cup of butter milk
    • 1/2 cup of clear cream soda

    Butterscotch ganache

    • 1/2 (5oz) package of butterscotch chips
    • 1/2 cup of heavy whipping cream

    Buttercream frosting

    • 1/2 cup of butter
    • 1/3 cup of the butterscotch ganache
    • 1 teaspoon vanilla
    • 1/8 teaspoon salt
    • 3 3/4 cups powdered sugar
    • 3 tablespoons heavy cream

    Instructions
     

    • Preheat oven to 350 degrees F and line a cupcake baking pan with the cupcake liners
    • In a small bowl whisk the flour, salt, baking soda and baking powder and set it aside
    • In another bowl cream together the butter and both types of sugar until the mixture is light and fluffy and then mix in the vanilla extract
    • For this next step, add the buttermilk to the butter and sugar mixture and combine it well, then add the flour mixture and combine it well, and finally add the cream soda and mix well. Mix until all of the ingredients are combined perfectly. You ca use a spatula to scrape the mix down the sides of the bowl if necessary.
    • Fill the cupcake liners 2/3 of the way to leave room for them to expand as they bake, and place the tray in the oven for 15-18 minutes until the tops are lightly golden.

    To make the ganache:

    • Bring a pot of water to a simmering boil and place a heat safe bowl securely over the pot (like a double broiler)
    • Place the butterscotch chips and cream in the bowl and mix both together until the butterscotch chips have melted and the mixture is smooth.
    • After it has a chance to cool down, place 1/3 cup of the mixture aside in a bowl and put the rest in a squeeze bottle and set it aside as well.

    To make the frosting:

    • Using an electric mixer, cream the butter until light and fluffy
    • Add the ganache, vanilla and salt to the butter and mix well
    • Add the powdered sugar one cup at a time. After all of the sugar is added, frosting will appear dry
    • Add the cream one tablespoon at a time until frosting is smooth and creamy.

    Notes

    When the cupcakes have finished baking and have cooled down, fill the frosting mixture into a piping bag, and pipe it onto the cupcakes to make frosting swirls on top. Finally, grab the squeeze bottle of remaining ganache and drizzle it over the frosting to make the dessert look even more beautiful!
    Tried this recipe?Let us know how it was!
  • Peanut Chikki (Peanut Brittle)

    Peanut Chikki (Peanut Brittle)

    Peanut Chikki

    Peanut Chikki (Peanut Brittle)

    Peanut chikki or peanut brittle is a delicious homemade sweet snack. This recipe is super simple and easy with very few ingredients, peanuts, sugar and touch of ginger and salt. Ginger adds a very nice tanginess to the chikki.
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    Prep Time 5 minutes
    Cook Time 19 minutes
    Course Dessert
    Cuisine Indian
    Servings 12 peanut chikkies

    Ingredients
      

    • 1 cup peanuts shelled unsalted raw
    • 1 cup sugar
    • 2 teaspoons of clarified butter or ghee
    • 1/4 teaspoon salt
    • 2 teaspoons ginger juice

    Instructions
     

    • Grease about 5×7 plate and set aside.
    • Dry roast the peanuts on medium heat stirring continuously for about 6 to 7 minutes until golden brown. Remove from pan, wait till they cool off rub between your palms and remove most of the skin. Lightly crush the peanuts.
    • In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, ginger, and salt.
    • Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
    • Add peanuts stir quickly. Pour over the greased plate and spread evenly.
    • Cool for a few minutes chikki should be warm, cut them in about 1-1/2 inch square.
    • Store them in air tight container

    Notes

     Note: To make the ginger juice grate the ginger using fine shredder and then press it between your fingers to yield the juice.
    Tried this recipe?Let us know how it was!
  • Eggless Vanilla Cake with Strawberry Sauce

    Eggless Vanilla Cake with Strawberry Sauce

    Eggless Vanilla Cake with Strawberry Sauce

    Eggless Vanilla Cake with Strawberry Sauce

    Eggless Vanilla Mini Cakes, they are simply delicious sweet snack. These cakes are moist and soft with the perfect amount of sweetness. The vanilla cake is nicely paired with hot strawberry sauce as a dessert.https://manjulaskitchen.com/category/recipes/desserts/
    No ratings yet
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    Prep Time 20 minutes
    Cook Time 24 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 mini Cakes.

    Ingredients
      

    • 1-3/4 cup all-purpose flour (maida or plain flour)
    • 4 tablespoons corn starch
    • 1 1/2 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup unsalted butter room temperature
    • 1 cup sugar
    • 2 teaspoons vanilla extract
    • 1/2 cup yogurt room temperature
    • 1 cup milk room temperature

    Strawberry Sauce

    • 1 cup raspberry, use fresh or frozen
    • 1-1/2 cup strawberry, use fresh or frozen
    • 1/4 cup fresh orange juice
    • 1 tablespoon corn starch
    • 3/4 cup sugar

    Also Need

    • Cake molds

    Instructions
     

    • Preheat oven to 350 degree F.
    • Sieve flour, corn starch, baking soda, baking powder and salt, set aside.
    • In a bowl, cream the butter and sugar until creamy using the electric mixer on low speed. Do not over beat.
    • Add yogurt and vanilla essence to the butter mix keep mixing on low speed and add the milk slowly. Mix will not be very smooth.
    • Add the flour few spoons at a time into the batter. Keep folding using the whisk, until all the flour is incorporated in to the butter mix, Do not over beat.
    • Scoop the batter into baking molds filling them about 2/3 full.
    • Bake for 20 minutes check the cakes inserting a knife in the center and it should come out clean. It took me 22 minutes.
    • After cakes come to the room temperature take them out from the molds.

    Strawberry Sauce

    • First wash strawberries, and raspberries hulled and slice the strawberries.
    • Combine all the ingredients except corn starch, in a small pot over medium high heat, bring to boil. Mix the corn starch with about 2 tablespoons of water making smooth paste and add to strawberries. This will make sauce creamy and will give thickness to the sauce.
    • Lower the heat to medium cook for 2-3 minutes, stir continually. Turn off the heat and sauce ready.
    • Top the cake with hot sauce. Enjoy!

    Notes

    Notes
    Strawberry sauce is a great sauce for topping pancakes, waffles, ice cream, cakes and more.
    Tried this recipe?Let us know how it was!
  • Seviyan (Vermicelli) Kheer Dessert

    Seviyan (Vermicelli) Kheer Dessert

    Seviyan (Vermicelli) Kheer

    Seviyan (Vermicelli) Kheer Dessert

    Seviyan or vermicelli kheer, is a traditional popular dessert. Seviyans are thin long strings that looks very much like spaghetti however process if different. Seviyan is a delicious and an easy recipe to make. Basic seviyan is made with milk, seviyan and sugar, and then flavored with cardamom. Garnish with sliced almonds and pistachios and you have a delicious dish!
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 39 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1/2 cup sevia roasted and broken (vermicelli) available Indian grocery stores
    • 7 cups milk
    • 1/2 cup sugar
    • 1/8 teaspoon cardamom powder (ilachi)
    • Pinch nutmeg (jaiphel)
    • About 10-12 saffron strings
    • 2 tablespoons sliced or crushed almonds
    • 1 tablespoons sliced or crushed pistachios for garnishing

    Instructions
     

    • Use a nonstick or heavy bottom frying pan to make a seviyan kheer. Add the seviyan and roast them for about two minutes on medium low heat.
    • Add the milk and increase the heat to medium high. After milk comes to boil reduce the heat to medium. Let the milk boil for about 30 minutes, until the milk is creamy and reduced to almost half. Stir often to ensure the milk does not burn in the bottom of the pan, and also keep scraping the sides of the frying pan.
    • Add the sugar, saffron, cardamom, nutmeg, and almonds. Let the seviyan kheer simmer over low heat for about 5 minutes.
    • Turn off the heat.
    • As seviyan kheer cools it will become thicker in texture.
    • Garnish with pistachios. Seviyan can be served chilled or warm.
    Tried this recipe?Let us know how it was!
  • Coconut Sandwiches

    Coconut Sandwiches

    Recipe submitted by Sudha

    Coconut Sandwiches

    Coconut Sandwiches

    Coconut Sandwich is a simple, yet delicious sandwich recipe that all kids will love to eat.
    No ratings yet
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    Course snacks
    Cuisine Indian

    Ingredients
      

    • 4 Slices of Bread
    • 1 Cup Grated Coconut
    • Jaggery – Lemon size or according to taste
    • 1/2 cup Dry roasted Almonds, Cashew and Raisins
    • ½ Tbsp Dry roasted Sesame seeds
    • 1 Tbsp Coconut water (optional)
    • ½ Tbsp Cardamom powder
    • 2 Tbsp Ghee
    • 2-3 Tbsp Water

    Instructions
     

    • Crush Jaggery in a bowl. Add 2-3 tbsp. of water and mash it with a fork.
    • On a medium or low flame, heat up the jaggery until it is all dissolved.
    • Add Cardamom powder and roasted nuts. Stir continuously for a minute.
    • Keep flame in medium low. Add grated coconut and coconut water and stir well continuously, until it starts leaving sides of pan.
    • Switch of the flame and add roasted sesame seeds .Let it cool
    • Spread Ghee on both sides of the bread.
    • Toast bread using Bread toaster or in Tawa
    • Spread the prepared mixture.
    • Garnish with Grated coconut and Almonds.
    Tried this recipe?Let us know how it was!
  • Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches

    Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches

    Recipe submitted by Adelina Srinivasan

    Baked Chickpea Cutlet and Curried Cream Cheese Sandwich

    Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches

    Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches is both nutritious, and appealing to kids (especially vegetarian kids). This sandwich is a crowd pleaser too, and looks smart on the table. The cutlets and the spread can be made ahead of time and assembled before the party. 
    As an option, the hostess can have a range of pickles and other spreads to go with the chickpea cutlets and bread slices, and the guests can assemble the sandwiches themselves.
    No ratings yet
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    Course sandwiches
    Cuisine Indian
    Servings 12 sandwiches

    Ingredients
      

    for Cutlets

    • 3 cups cooked chickpeas, drained
    • ½ cup finely chopped onion
    • ¼ cup besan (chickpea flour)
    • 2 tsp lemon juice
    • 1 tsp salt
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • 2 tbsp clarified butter (ghee)

    For Cream Cheese Spread

    • 1 ½ cup softened cream cheese
    • 1 tsp curry powder or curry paste. (I used Patak’s Mild Curry Paste)
    • Pinch of mild paprika.

    For the Sandwich Assembly

    • 6 slices of any artisan bread (not toast bread), cut in half, dry or butter toasted
    • 1 white tortilla, cut in small square
    • ½ cup pimento stuffed olives, halved

    Special equipment:

    • baking sheet (pan), greased
    • Wooden toothpicks or mini skewers

    Instructions
     

    • Mash all ingredients for cutlets to obtain a coarse paste.
    • Preheat the oven to 350 degrees F.
    • Form small cutlets and place them on the greased baking sheet
    • Bake for about 10-15 min till golden brown. Let cool
    • Mix well the softened cream cheese with the curry paste and paprika.

    Assemble the sandwiches:

    • Spread a small amount of curried cream cheese on top of each bread slice
    • Place a cutlet on top of the spread
    • Spread a small amount of curried cream cheese on top of the cutlet
    • Place a small tortilla square on top.
    • Garnish with sliced olives, secure the sandwich with mini skewers.
    • Garnish with chopped cilantro or chives
    Tried this recipe?Let us know how it was!
  • Surprise Door Sandwich

    Surprise Door Sandwich

    Recipe submitted by Kanwaljeet Chhabra

    Surprise Door Sandwich

    Surprise Door Sandwich

    As we know kids love colors & different shapes very much so I want to encourage kids to eat healthy with natural colors with my recipe. When the kids open the door, they will be surprised to find their favorite color tikki in their favorite shapes. I have also used a very healthy spread in kid’s favorite colors. This is a very kid friendly dish which excites them to eat even boring ingredients such as beet root and spinach.
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    Course sandwiches
    Cuisine Indian

    Ingredients
      

    Red Spread

    • 2 small cube crumbled paneer
    • about 2 tbsp grated beetroot
    • cumin powder pinch
    • black salt as per taste.
    • Mix all these ingredients together.

    Green Spread

    • 2 small cube crumbled paneer
    • 2 tbsp basic coriander chutney
    • cumin powder pinch.
    • Mix all these ingredients together.

    Beetroot Tikki (heart Shape)

    • 2 boiled potato
    • 1 big beetroot grated then squeeze out juice from it
    • 1 green chilli chopped
    • coriander leaves
    • 1 tsp cumin powder
    • 1 tsp black pepper powder
    • black salt as per taste
    • some grated ginger
    • wholewheat flour breadcrumbs

    Spinach Tikki (Flower Shape)

    • 2 boiled potato
    • 100 grm chopped blanched spinach(boiled then drain in cold water)about
    • 1 green chili chopped
    • coriander leaves
    • boiled corn chopped about 7-8 kernels
    • 1 tsp cumin powder
    • 1 tsp black pepper powder
    • black salt as per taste
    • some grated ginger
    • wholewheat flour breadcrumbs

    Instructions
     

    Beetroot Tikki (heart Shape)

    • Mash boiled potato first, then mix grated beetroot in it.
    • Then add all dry spices & green chili, coriander leaves chopped , grated ginger & bread crumbs in it & mix well.
    • Take some mix & make heart shape with cookie cutter.
    • Shallow fry this heart shape tikki on nonstick tawa and the heart shape beetroot tikki is ready.

    Spinach Tikki (Flower Shape)

    • Mash boiled potato first, then add chopped blanched spinach in it.
    • Add all dry spices & green chili , coriander leaves chopped, grated ginger, corn kernels & wholewheat breadcrumbs in it. Mix it well.
    • Now take some mix & make flower shape with cookie cutter.
    • shallow fry this flower shape tikki on nonstick tawa and the spinach tikki is ready.

    Sandwich Presentation

    • Take 6 pieces of bread. Put these breads for about 2 second on nonstick tawa.
    • Take 2 piece bread & cut heart shape in center with cookie cutter. Keep aside these heart shaped bread pieces and the bread.
    • Take another 2 piece bread & cut flower shape in center with cookie cutter. Keep aside these flower shaped bread pieces and the bread.
    • Now take remaining 2 pieces of bread. Put red spread on 1 bread & apply it all over the bread .Now put 2 pieces of bread from which heart shapes were cut and put heart shape beetroot tikki in the heart hole
    • On remaining 1 bread piece put green spread & apply it all over the bread. Now put 2 pieces of bread from which flower shapes were cut and put flower shape spinach tikki in the flower hole
    • Our healthy surprise door sandwich is ready. For door put heart shaped bread on beetroot tikki & flower shaped bread on spinach tikki .

    Notes

    We are done and the sandwich is ready.
    Tried this recipe?Let us know how it was!
  • Carrot Burfi (Gajar Ki Burfi)

    Carrot Burfi (Gajar Ki Burfi)

    Carrot Burfi (Gajar Ki Burfi)

    Carrot Burfi (Gajar Ki Burfi)

    Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots. Carrot burfi tastes absolutely divine. Everyone, young and old enjoys traditional homemade methai (sweet snack). Carrot burfi is perfect for all occasions. Gajar Burfi-Delicious fudge made from carrots and milk.
    4 from 1 vote
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 2 cups carrot shredded
    • 2 cups milk
    • 1/3 cup heavy cream
    • 1/2 cup sugar
    • 2 tablespoons clarified butter or ghee
    • 1/4 teaspoon cardamom powder
    • 2 tablespoons chopped cashews to garnish

    Instructions
     

    • In a large heavy frying pan bring the milk, cream and carrots to boil over medium high heat.  Do stir occasionally, making sure milk does not burn in bottom of the pan. After milk comes to boil reduce the heat to medium.
    • Let carrot cook for about 25 minutes, until carrot mix become like a lumpy dough. Keep stirring occasionally at the same time keep scraping the sides. Last ten minutes stir continuously otherwise mix will burn from the bottom.
    • Add sugar, after adding sugar mix will become very soft. Cook for about 10 minutes stirring continuously. Mix should be consistency of soft dough, add butter, cardamom and keep stirring for about another 4 minutes. Mix will be very lumpy.
    • Transfer mixture to the greased plate and press firmly into a square shape, approximately 1/2 inch high.
    • Let the burfi sit for at least two hour before slicing I prefer cutting in about 1-1/2 inch squares.
    • For garnishing put one cashew in center of every piece.
    Tried this recipe?Let us know how it was!
  • Nimki (Salted Fried Crackers)

    Nimki (Salted Fried Crackers)

    Nimki - Salted Fried Crackers

    Nimki (Salted Fried Crackers)

    Nimki (Namak Para) is a popular classic savory snack. You can serve nimkies with pickle at tea time, or enjoy as is! For all those upcoming holidays nimkies make a good snack to have around. They also make good homemade holiday gift.
    5 from 1 vote
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    Prep Time 15 minutes
    Cook Time 20 minutes
    Course snacks
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup all-purpose flour, (maida, plain flour)
    • 2 tablespoons sooji fine, samolina
    • 2 tablespoons oil
    • 3/4 teaspoon salt
    • 1/4 teaspoon cumin seeds
    • Approx. ¼ cup warm water
    • 18 whole black pepper for garnishing
    • Also need oil to fry

    Instructions
     

    • Mix the dry ingredients all purpose flour, sooji, salt, and cumin seeds, add the oil and mix it well.
    • Add water slowly to make firm dough. Cover the dough and set aside for at least ten minutes.
    • Divide the dough into 18 equal parts.
    • Take each part of the dough and make them in smooth round shape. Roll them into thin circles should be about four inch diameter.
    • Prick each nimki with a fork in 10 to 12 places, (to prevent puffing the nimkies when frying. Fold the rolled nimki into triangle don’t press it, prick them lightly from both sides 2 to 3 times. Take one whole black pepper and press it in the center. Repeat the processes roll all the nimkies before frying.
    • Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up very slowly.
    • Fry nimkies in batches, making sure to place just enough nimkies to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 7 to 8 minutes.
    • Take them out over paper towel, which will absorb the extra oil.

    Notes

    Notes
    1. If the nimkies are cooked on high heat, they will not be crisp.
    2. Nimkies can be stored for a month in airtight containers.
    Tried this recipe?Let us know how it was!