Paratha with leftover dal | Cooking with leftovers | Step by Step Recipes

I wish all my readers a great Deepavali / Diwali!

Check out my Deepavali treats that we made.

For today's Marathon post, it was a simple paratha with Masoor dal. Konda had it for her breakfast and liked it a lot.

Parathas are always a great hit with kids. You can use anything that's leftover and mix into the atta to make parathas. These are ideal dishes for packing for kid's lunch box. I normally make with aloo, paneer, dal etc. You can just about add anything to the flour and make parathaas. Serve with curds and pickle. My daughter prefers this to other lunch boxes.

I used Masoor ki Dal

Take wheat flour, add the dal. You will need to add extra chili powder, salt and cumin powder as the dal will be bland when you use it later.

Knead to a stiff dough.

Heat a tawa. Roll out as parathas. Since kids like small rotis, I used a mold to cut out smaller parathas.

Cook on greased tawa on both sides and serve!

Sending this to Harini who is hosting Kid's Delight, themed on Dressing up Leftovers for Kids

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9

Beetroot Pulao Recipe | Beetroo Pulav - Step by Step Recipe

One more day of school for the boys before their pooja holidays begin. Konda will be feeling sad that she is not going to have her share of holidays as her exams will begin this week. While the boys have been looking forward for this period, I am sure I can't say the same for others at home. Just yesterday they got their birthday dresses and have been asking me when it's going to be. It's another 15 days to go but I am sure they will be asking me everyday.

It's interesting to see how they design their games, they have company for each other and can play the whole day long. Konda joins them when she can, else she keeps herself busy with something. But when they get into that mood together, it's tough task to get them settle down. It was the same story this morning too, when I tried to wake them up for school. Bribing with chocolates or the fact that their holiday starts very soon. Chinnu got up saying he wants noodles for breakfast at school. I never send it for them but they get that idea from other kids who bring it along. I wonder how kids can carry Maggi for school. It gets so dry and not that tasty, yet kids love it so much.

After much persuasion he agreed to postpone the request to another day. I had to think about our lunch preparation only after the kids left and I was really in a fix not knowing what to make. I decided yesterday that it was going to be a pulao today but what it was, was the problem. I saw that I had beets on hand and realised that I had always wanted to make Beets pulao but never attempted. Hubby dear came on to look couple of times and even wondered at the way the beets looked if the rice was going to end up being sweet. He was pleasantly surprised that the Beets Pulao was perfect and very nice too.

I even called up home earlier to get the kids' reaction and Athamma said Peddu liked it and ate. It works like this, even if one likes it, I believe we can persuade the other kids to eat it..:)

Step by Step Picture Recipe

 

Beetroot Pulao

Ingredients Needed:

Rice, - 2 cups
Beetroot - 1 big
Onion - 1 medium
Tomato - 2 small (1/2 cup or little more)
Green Chilies - 2 medium
Mint Leaves - handful
Red Chili powder - 1 tsp
Salt to taste
Butter - 2 tsp
Garam Masala - 2 pinches
Cashew nuts - few

Whole Spices

Bay Leaf - 2 small
Cloves - 3
Cinnamon - 2"
Cardamon - 2

How to make Beetroot rice

Wash and soak rice for 15  - 20 mins. Pressure cook with 4 cups or less water (Water depends on your rice ). Once the pressure falls, remove and add 1 tsp of butter and cover it again and keep aside.

To make the Beetroot Masala.

Wash and peel the beetroot outer skin. Chop into small slices, microwave for 10 mins or till done. Grate or pulse it couple of times. Keep it aside.

Heat a non stick pan with butter, add all the wholes spices, saute, then add onion juliennes, chopped green chilies, simmer or cook on high for couple mins, till the onions starts turning colour. Add the cashew nuts.

Then add chopped tomatoes, mint leaves, add salt, red chili powder and simmer till tomatoes turn soft. Once the tomatoes turn to paste, add the grated beetroot. Mix well.

Cover with lid and simmer for 2 mins.

Now add the cooked rice and mix everything well. Simmer for couple minutes and serve with Onion Raitha.

These make a colourful dish on a party table - Kid's Delight Party

Palak Poori | Spinach Puri ~ Mini Bites for Kids

You can always get the kids eat better when you say you made it just for them in small size. I make small rotis for Konda and I can be sure that she will complete her box, same goes for doses or anything. While Pooris are her favorite, I can still get her interest raised when I say I made them in small size for her. Does that happen with your kids too?

And I was thinking that maybe I should make the best use of the puris and make them power packed. So wanted to try out Spinach mixed pooris. While regular pooris are something that don't face a rejection, these nutritious pooris surely face denial as the kids are reluctant to eat a different colour. Then I thought that maybe I should make it mini pooris and try mu luck.

Yes finally these mini sized pooris simply disappeared. And I plan to make Pink and Orange Pooris too, all mini bites!

I had previously made this very simple and without much of the greens. This time I added more spinach leaves and spices and made them small.

Ingredients Needed:

Wheat flour - 1 cup
Palak /Spinach - 3/4 cup (as per taste and colour)
Salt to taste
Garam Masala - 1/2 tsp
Green Chili paste - 1/2 tsp
Roasted Cumin powder - 1/2 tsp

Oil for deep frying.

Method to prepare:

Wash and blanch the spinach leaves. Puree the leaves. Alternatively you can boil them if you want.

Take the flour in a wide bowl. Mix spices, salt to the flour and combine well.

Then add the spinach puree and mix to the flour. Knead well. Add more water if required. But remember for pooris you have to get a stiff dough. Add more puree if required.

Heat a pan with oil. Pinch out very small ball from the dough and roll out into mini discs. If you want perfect small discs, cut out using a small katori or cup for even shape.

When the oil is hot, gently slide these pooris and fry on both sides.

Sending this to Champa for Kid's Delight themed one Mini Bites

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#6

Macroni in Tomato Sauce, Indian Style

Macroni often kindles memories of childhood Sunday Breakfasts at parents home. Amma pretty much had a list that went around through the weeks. And one Sunday was dedicated to macroni. That tangy Indian style Macroni in Tomato Sauce is not something that I can forget ever.

We used to make two types, one Vegetarian and the other mostly with Eggs for Dad and Brother. While we vegetarian would feast with either garlic flavoured or topped with cheese. Either ways, it used to be one enjoyable feast. As somebody said, tastes change with changing times, or rather new things replace old, this was somehow forgotten for a while.

When my daughter started going to school, I again remembered how well a macroni dish leads itself. And I devised a simple quick dish with tomato sauce for her. She used to love that. Though that is not the dish I am going to talk about. This Macroni in Tomato Sauce is made in Indian Style. With the spice level increased, one would never guess that it was supposed to be bland.

This makes a perfect meal when you quickly want to make something for yourself for lunch. Though I normally don't make this for my lunch, I send this often for my daughter. I recently found that my boys love this too. So it became quite easy that I have one dish that I can actually send all three of them!

Macroni in Tomato Sauce, Indian Style

Preparation Time : 20 mins
Serves :2


Ingredients Needed:


Macroni - 1 cup
Onion - 1 big
Tomato Sauce - 2 -3 tbsp / Tomatoes - 2 medium
Ginger Garlic paste - 1/2 tsp
Red Chili powder - 1/2 tsp
Black Pepper powder - 1 tsp
Salt to taste
Oil - 1 tsp
Cheese - 1 tsp
Coriander leaves for garnish


Method to prepare:

1. Boil a large pan of water and add the macroni to it. When it starts boiling, add few drops of oil to prevent the macroni from sticking together. Cook on high, it takes about 7 - 10 mins to get soft macronis. Drain the water and keep aside. You can again add few drops of oil.
2. Heat a pan with oil, add finely chopped onions, sauté till its done. If you are adding Tomato Sauce, add and allow it to cook till it kind of dries. Else with tomatoes chunks, ensure you mush them really.
3. At this stage add the salt and chili powder. Cook well. Add the cooked pasta. Combine everything well. Add the pepper powder and mix.
4. Finally garnish with grated cheese and coriander. The cheese normally melts due to the heat, else micro it for a minute.

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Notes:

• If you are using Tomatoes, add a pinch of sugar. That will give a sweetish taste.
• Add pepper just before switching it off.
• Since we are adding both chili powder and pepper powder, use as per taste.

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Check out my Blogging Marathoners doing Group 3 BM#4 along with me  
Diabetes Diet/Management: Kamalika, Smitha, Suma  
Kid Friendly Recipes: Anusha, Cool Lassi(e)  
Seven Days of Soup: Priya Suresh  
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu  
Seven Days of Preserves: Gayathri Kumar, Vaishali  
30 Minutes Meals: Priya Mahadevan, Srivalli

Vegetable Poha for a Quick Meal!

Ok I decided I will take the easy way out today with few other things coming my way. Meaning the post that I wanted to do today is not yet ready and instead I thought I will share this quick meal, rather a tiffin if you consider for an adult. But this I sent to my daughter's lunch. So I take the liberty to tag it as 30 min meal too.

Anyway this recipe is really one of those dishes that gets done in flat 10 minutes. Works out best when you want to clean up your fridge or have something for a quick bite. I am used to making the regular Poha with the thick variety of Poha where one needs to soak and cook the poha. This one needs to be added as such. Add whatever vegetable you have on hand to increase the nutrition value

Vegetable Poha for a Quick Meal

Preparation Time : 10 mins
Serves : 2

Ingredients Needed:

1 cup Flat Poha / Thin Poha / Atukulu
1 cup Finely chopped vegetables like Carrot, Capsicum, Beans
Handful of Fresh Green Peas
Onions a quarter of a medium
2 Green Chilies
Handful of Roasted Peanut
1 -2 tsp Oil
Salt to taste

Method to Prepare:

1. Heat a non stick pan with oil and sauté onions well along with green chilies and roasted peanuts.
2. Add finely chopped vegetables, salt and cover with a lid for 5 mins. Remove the lid and sauté again.
3. When the vegetables are almost done, remove from heat, add the beaten rice and mix well.
4. Since the beaten rice is very thin, it need not be cooked or soaked.

Notes:

• When you are using the thinner type, you got to ensure you don't cook it. It gets soft with the heat that is already there in the cooked vegetables.
• Add your vegetable of choice. This really one of those dishes that can be adapted to our liking.
• Roasted Peanut gives such a wonderful crunchy taste to the entire dish.

Sending this to Mina who is hosting Kid's Delight, themed on Healthy Vegetarian and Colourful recipe using fruit and vegetable.

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Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma  
Kid Friendly Recipes: Anusha, Cool Lassi(e)  
Seven Days of Soup: Priya Suresh  
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Kadala Curry with Coconut Pulao | Kids' Lunch Box

Ok it may not be the best of the pictures I captured, what with the last minute rush to send Konda to school and get the boys ready too. Even if I am only cooking and packing the kid's lunch box or feeding their breakfast, it invariably gets late. Since I was doing the weekly menu plan for Konda, I had to follow this recipe that I had put it.

As you see it was pretty long back that I did this. I had to click a picture at the last moment, seconds before it was packed off, naturally you can see it wasn't very presentable. But Konda came back asking for this again in the evening. And boys did the same. So it goes to prove that pictures may not speak volumes of the taste it actually has. Well I know that's a stupid analogy! I know I will have to replace the picture sometime. Until then make this for your kids and enjoy!

Boys vacation is on full swing and we are at our wit's end to know how to keep them occupied. Guess I could do with lot's of advice on that!

Coconut Pulao was almost the same way I did previous. Except I added some mint leaves and more coriander leaves. 

I know Kadala Curry is a famous combo with Kerala Puttu. I like it paired with chapathi, though with pulao it tasted great too. This is not that spicy as I otherwise make it. Since it was packed for Konda's lunch it was mild in spice.

Kadala Curry with Coconut Pulao

Brown Chickpea / Kadala - 2 cups
Onions - 1 medium
Tomatoes - 1 medium
Ginger Garlic paste - 1/2 tsp
Cloves - 2
Cinnamon - 2"
Cardamom - 2
Fennel seeds - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Coconut paste - 2 tbsp
Salt to taste
Oil - 2 tsp
Coriander leaves

Method to prepare:

Wash and soak chickpeas overnight. Pressure cook till it is tender.

Heat a non stick pan with oil. Add all the whole spices, saute well. Then add finely chopped onions, saute till it turns brown. Then add the tomatoes, salt and cover. Cook till it turns mushy.

Then add the chili powder, coriander powder and turmeric powder. Simmer for 5 mins.

Finally add the cooked channa, mash some with spoon for thickening the gravy.

Add 1 cup of water along with coconut paste. Bring to boil and simmer for 10 mins, garnish with coriander leaves.

There are many ways to make it but this is the simplest one if you are planning to pack for your kid.

I mixed this kadala curry with Coconut Pulao and packed her lunch. Makes a easy lunch and very tasty at the same time.

Bread Pakoda with Aloo Masala Stuffed | Potato Stuffed Bread Fritters | Step By Step Recipes for Kids' Lunch Box

While I was going through my file to determine what else I can plan for Konda's lunch. Off late it has become kind a routine. Then I was going through the menu ideas that my GDM friends shared, one of them mentioned they do these pakodas. Well how very interesting I thought. Because one would always associate these to be served as snack or for evening tiffin. Now why would a kid say no for such delightful dishes being packed for lunch.

After my ideas for sandwiches, I thought I should do with the lunches too and am working on that. Meanwhile I was able to do this right way, almost immediately after I had the inspiration. Guess what more, this can be a breezy thing to get done, if you have a leftover masala on hand. While I strongly never accord to send anything leftover for her lunch, when it is sufficiently cooked, there should not be a problem

I was so happy when Konda came back to say not only she loved it, her friends enjoyed it too. Guess she didn't get to eat much of it herself. I made a note to self that I should pack more of such stuff.

 

I remember Amma making Bread Pakodas, funny how I never came around posting our yummy Bread pakodas. When Amma gets to make Pakodas, she has an array of vegetables and other things for pakodas, bread being an integral part of it.

Interesting how stuffing this makes it so delicious for kids. To make it more healthy, I pan fried these pakodas, though two were deep fried. Bread absorbs so much oil that it's just so hideous. And shallow fried pakodas tasted just as well.

Step by Step pictures

Get the besan batter ready

On one of the slice, spread the masala,

Press the other one on top and press well for it to get sealed.

Diagonally cut the bread and spread the besan batter on top. Grease a pan and cook on both sides.

Aloo Stuffed Bread Pakodas | Low Calorie Lunch for Kids

Ingredients Needed:

For the Batter

Chickpea flour / Besan - 1/2 cup
Cooking Soda - 1/2 tsp
Salt to taste
Red Chili powder - 1/2 tsp

For Pakodas

Potato Masala - 2 tbsp per sandwich
Bread Slices - 4 nos
Oil for shallow frying

Method to prepare:

Take the flour, salt, chili powder and soda in a bowl. Add required water to get a thick batter.

Spread potato masala on the bread. Cut diagonally into two halves. Spread the batter on top and sides

Heat a pan with 1 tsp oil. Place the pakodas and cook on low flame for it to get done. Flip on the other side and cook till it is done.

Serve with ketchup.

Deep frying this will get it more oily that can be avoided when packed for kid's lunch

Quick and Simple Lunch Box recipes for Kids

Vegetable Paratha | Quick Stuffed Parathas for Kids | Kid Friendly Recipes

As per the menu for Konda this week, I had planned for a Vegetable Chapathis. This was a recipe I stored on my online document for a long time. Since planning out a weekly menu I decided it was best to start from that list. When I was hurriedly noting down the menu for this week, I thought this Vegetable Chapathi was interesting enough.

Konda had her cultural program today and wanted me to come early to school to get her ready. She was doing a western dance in a fusion dance number. She said I could take her lunch with me when I go later. But I said I would make the lunch ahead and give her. Just as I thought I may not, I didn't have enough time to roll out these parathas, though the puree was ready.

Then just before leaving I made these and left in a hurry. When I told her that these were the vegetable parathas that I showed her in the Menu list, she was mightily thrilled. She finished off 2 in a quick turn, which is quite a feet. I was left one for my portion. Personally I felt I could taste the rawness of the vegetables in the paratha, but if Konda liked it, well it should be fine for a kid's palette.

Ingredients Needed:

Wheat flour - 1 cup
Carrot - 1/4 cup
Beans - 4 long
Red chili powder - 1/2 tsp
Roasted Cumin powder - 1/2 tsp
Garam Masala - 2 pinches.
Salt to taste
Water - 1/4 cup

Method to prepare:

Wash and peel the carrot and beans. Puree both using little water.

Take the flour in a bowl, add all the spices. Add the puree directly and knead to a soft dough.

Alternately you can saute this puree for couple of mins, if you don't want to use it directly.

Heat a tawa and cook the rolled out chapathis on both sides.

Check out my Blogging Marathon buddies in action! Priya Suresh, Jay, Gayathri, Monika, PJ, Priya Vaasu, Azeema, Reva, Ayeesha, Veena, Usha & Soumya.

How to Make Aloo Matar | Kid Friendly Recipe | Step by Step Recipe

This Aloo Mater is coming straight from the pan! Yes I packed this for Konda's lunch box and she was so mightily taken in by this.  I had these fresh peas lying around for a while, I was wondering what to make with them. Then yesterday Konda happen to say that she was grown up enough not to eat breakfast items for lunch.

So going by her word, I decided I should prepare something different for the lunch rather than the tiffin items. Aloo Matar is a famous Restaurant item and mostly sought after if paneer is not available. But making it at home makes it more kid friendly as it is not steeped in oil.

Step by Step method to make Aloo matar

 Heat a pressure cooker, add oil saute finely chopped onions till they turn light brown.

Then add ginger garlic paste. Fresh grated ginger and crushed garlic tastes great but not possible in the morning rush hours.

Next goes the finely chopped tomatoes. Add salt for the tomatoes to turn soft. I added turmeric, no cooking without this!

Add 1 relatively big peeled and cubed potato to the pan. Saute and simmer for 5 mins with lid covered.

Then goes the fresh peas. Stir everything well.

Now the Chili powder, Coriander powder, Cumin powder and Garam Masala (clove, cinnamon and cardamon powder), Cashew-almond pwder

Add enough water and cover with pressure cooker lid and pressure cook for couple of whistles.

Finally add the chopped coriander leaves.

Ingredients Needed:

Potato - 1 big
Fresh Peas - 1 cup
Onions 1 - big
Tomatoes 2 medium
Ginger Garlic paste - 1/2 tsp
Red chili powder - 3/4 tsp
Coriander powder - 3/4 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Cashew - Almond powder - 3 tsp
Oil - 2 tsp
Water - 1 cup


Method to prepare:

In a pressure cooker, heat oil, saute onions till they turn light brown.

Then add the ginger garlic paste, saute for couple of minutes.

Add finely chopped tomatoes along with salt and turmeric powder.


When they turn soft, add the cubed potato, simmer for 5 mins, then add fresh peas.

Then add the chili powder, coriander powder, cumin powder, garam masala and cashew almond powder.

Adjust masala, add water and cover with lid and pressure cook for 2 whistles.

Finally add finely chopped coriander leaves and serve with chapatis.

Check out my Blogging Marathon Buddies Priya Suresh, Jay, Monika, PJ, Priya Vaasu, Azeema and Reva

Vegetable Biryani with Seeraga Samba | Kid Friendly Recipes | Kid Lunch Box

I wanted to start my Blogging Marathon with a favorite Rice dish that we often make and which the kids like a lot. Still this was different as it is made with a different rice variety. Normally we make Biryanis or Pulaos with Basmati but this time wanted to try with Seeraga Samba Rice, which is very famous in Tamil Nadu for Biryanis. 

In a typical non vegetarian restaurant, the Mutton or chicken biryanis are normally prepared with this rice. Though I don't remember eating it myself, I know it is very aromatic and heard it is tasty. We wanted to enjoy it by making a Vegetable Biryani using Seeraga Samba Rice. Since this is an One pot meal, makes it easy to pack for the Kid's Lunch Box.

Hope everybody had a gala time ushering in the New year. We went for a party along with Konda, she really enjoyed the nigh away by dancing and playing with her friends. Didn't take the boys as they don't stay up late, still they had their fun at home.

Vegetable Biryani with Seeraga Samba Rice

Ingredients Needed:

Seeraga Samba Rice - 2 cups
Water - 4 cups
Onions - 2 medium
Ginger Garlic paste - 1/2 tsp
Tomatoes - 2 medium
Carrot, Beans, Peas - 1 cup
Green Chilies - 2 long
Red Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Mint leaves - 1/4 cup finely chopped
Salt to Taste
Oil - 2 tsp
Ghee - 2 tsp

Whole Spices

Cloves - 2-3 nos
Cinnamon - 2"
Bay Leaf - 1
Cardamon- 2 no

Method to prepare:

Wash and Soak rice for 15 - 20 mins.

In a pressure cooker, heat oil along with ghee, add the whole spices. Stir for couple of minutes,
then add onion julienne, mint leaves, green chilies. Saute till the onions turn light brown.

Add the ginger garlic paste saute well.

Chop vegetables into small cubes, add these to the pan. Simmer for 5 minutes while you keep sauteing. Add the chopped tomatoes.

Allow the tomatoes to turn soft, then add drained rice, Stir well add the chili powder, coriander powder, turmeric powder. Saute for 5 more minutes.

Then add 4 cups of water, salt. Combine everything well.

Close with the lid and pressure cook for 3 whistles.

The rice was not very spicy. Boys loved it very much and wanted it again and again to be prepared. Best part of the feedback was getting from my colleagues who were so taken in by this. One even commented how can a vegetable biryani be so tasty!

If you haven't tasted a biryani made with Seeraga Samba, then you should try it!

Corn Vegetable Pulao | Kid's Lunch Box Recipes

Last week when Amma had got these corn kernels, we wanted to cook as many dishes with these as we could. But as it would be, we couldn't find enough time to get whatever we planned. Then when hubby dear went on a day's trip we had lunch to be planned only for us. This actually gave us some new possibilites as Athamma wanted me to make something with these corns and complete it.

I made this Corn Vegetable Pulao, which was very quick and easy to make. Everybody at office loved it and came back home to know that kids liked it too and wanted it to be done again. They ate their lunch without complains and I had a dish that surely meets their liking. I just went about doing it as the regular pulao, just making sure that rice doesn't get overcooked and the corns are intact. 

Cooking Mode : Pressure Cooking

Ingredients Needed:


Rice - 2 cups
Onions - 1 medium
Tomatoes - 2 medium
Ginger Garlic paste - 1/2 tsp
Red chili powder  1/2 tsp
Green Chilies - 3 medium.
Beans, Carrot, - 1 cup
Fresh Corn Kernels - 1 cup
Salt to taste
Mint leaves - 4-5 leaves.
Garam Masala - 1/2 tsp
Oil- 2 tsp
Ghee - 2 tsp
Water - 3 & 1/2 cups



Whole spices :


Bay Leaf - 1
Cloves - 2
Cardamon - 2"

Method to prepare:

Wash and soak rice for 15 mins.
Heat the pressure pan with oil. Add the whole spices and stir for couple of minutes. Then add onion julienne, slit green chilies, stir till the onions are light brown. Then add the ginger garlic paste. Cook for couple of minutes.

Then add finely chopped tomatoes, add the chili powder, salt and simmer for few minutes til the tomatoes are soft.

Add the chopped vegetables along with corn kernels. Combine everything well.

Add the mint leaves, drain the rice and add to the pan. Saute for couple of minutes.

Then add 3 & 1/2 cups of water. Bring to boil and cover to cook for 3 whistles or till done.

I took this for my lunch and my colleagues liked it so much. More than that, I was elated when my boys loved this and wanted this to be made again.

Reduce the spice if kids don't eat more spicy but as such this wasn't so spicy.

What do you pack for your kids?

Carrot Paratha | Quick Lunch Box for Kids | Announcing Kid's Delight - Holiday Special!

Carrot Paratha was something that Amma had made for Konda during my SFO trip. I had asked Konda to decide on a menu for her lunch during my absence so that lunch packing gets easy and stress free for Athamma or Amma, whoever was planning to make.

When I came back both of them were telling me of this carrot paratha that Amma had made for Konda's lunch. It came during discussion one too many times. Still I never came around making it. Finally today though it was a Saturday they were working because of Children's Day celebration. So I had to plan for both snacks and lunch.

Boys also had their sports day celebrations. Chinnu won first place in running race, while Peddu was part of the Relay team. Apart from these Chinnu was in the Bunny March. We were so upset that we couldn't send Peddu for the March as he is still weak. But we all went  for  the program. Both the boys were given their medals, which they wore through the whole day.

So in all that hurry, I managed to make these Carrot Paratha for Konda's lunch. Amma told me that the grated carrots have to be sauteed before mixing in the flour.

Let's see how these are made!

 Grate the carrots, heat a pan with 1 tsp oil, saute cumin seeds, carrot, coriander leaves

Saute few minutes along with Salt to taste, Chilli powder and garam masala

 Mix the masala to the flour

 Knead into a soft dough using little water as required.

 Dust well and roll out into a big paratha. Cut out using mould you have into small parathas.

Heat a pan, grease with oil. Cook these on both sides.

Cook as many as your kids eats, allow to get cool if the lunch is going to be cold one.

Pack it right away..This stays very good till evening, I haven't tried beyond that. You don't require a side dish along with this if you are serving to kids.

Ingredients Needed:

Wheat Flour - 1 cup
Salt to taste
Water for kneading

For Masala

Carrots, grated - 1 long
Coriander leaves handful
Salt to taste
Cumin Seeds - 1/2 tsp
Red chili powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 1 tsp

Method to prepare:

Grate the carrots, chop the coriander leaves.

Heat a pan with 1 tsp oil, add the cumin seeds. Then add the grated carrots, coriander leaves along with chili powder, salt and garam masala.

Saute for few minutes until the carrots are slightly gets cooked.

In a wide bowl, take the flour, add salt and the masala. Mix well.

Slowly add the water to knead into a soft dough.


Dust with flour and roll out into a big paratha. Cut out into small parathas.

Heat a tawa, grease with oil. Cook the parathas on both sides.

Pack the parathas for the kid's lunch.

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I know the Kid's Delight Finger Food Round up is still pending but somehow things just went on. Will be doing it next week. Meanwhile, please send in this month's theme entries.


Announcing this month's Kid's Delight theme is which Holiday Special

Please check out the rules and send in your entries either through the entry form or through email to spicingyourlife@gmail.com by 15th December 2010.


By Holiday Special it means you can send in any special dish that you may prepare for your children for the Holidays! It is all your innovation in play

Looking forward to your entries.