Hot Chilli Sauce

Things You'll Need:

• 1 packet of dried red whole chilies (long or round)
• Black pepper to taste
• 1 cup of sugar
• 2 cups of tomato ketchup
• 1/3 cup of vinegar
• Water and a pan
• Food processor/blender
• Instructions

1. Step 1

   Buy a packet of chilies from your local food store. Rinse them thoroughly. Remove any attached stems and place them in a deep pan. Add water until all the chilies are covered. Place the pan on the stove and let it boil and cook at a medium flame.

2. Step 2

   Remove the pan once the chilies are completely soft and there is still some water left at the bottom of the pan. Let the chilies cool.

3. Step 3

   Put the chilies and the remaining water in a food processor or a blender. Add vinegar, tomato ketchup, sugar and black pepper. Blend the ingredients until they resemble a fine paste.

4. Step 4

   Taste the chili sauce before placing it in air-tight containers. Store the containers in the refrigerator.

Tips & Warnings

• Use fresh ingredients.
• If the chili sauce is too sharp, add more sugar.
• If the chili sauce is too thick, add a little bit of vinegar and some water and blend again.
• Add a few pieces of garlic to the pan when boiling to create different flavor.
• Store the chili sauce up to 6 months.
• Do not blend chilies in the blender or food processor while they are still hot. Wait for them to cool down.
• Avoid contaminating the chili sauce with wet fingers or wet utensils.

Veg. with Tosted Bread

Ingredients:

4 round slices of cucumber
4 tab sp chopped veg. like carrots, beans, bell pepper and tomato.
4 slices boiled potatoes
4 slices carrot
4 slices oval or round bread (brown )
1 tsp. mint leaves chopped
1 tsp. tomato sauce
1/2 tsp. chilli sauce
1 pinch sugar
1/4 sp salt
1 pinch agno moto
2 tbsp. butter
1 tbsp. cheese or paneer grated

Method:

Heat half sp. butter in nonstick pan, add chopped vegetables, stirfry till tener.
Add mint, chilli sauce, salt to taste, sugar, salt and agno moto
Stir and cook well.
Use the balance butter to make toast. keep aside.
Arrange overlapping slices of carrot and potatoes.
Use two slices of each vegetable over one bread.
Garnish with grated cheese and drops of tomato sauce.
Serve hot.

Note: Use brown bread preferably since it contain much more fibre than white bread.

Potato chat

Potato chat

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Ingredients:

1 small boiled and salted potato diced
1 small carrot grated
1 stem spring onion finely chopped
1 tsp. coriander leaves finely chopped
1 small tomato (semi fruit) chopped
1 bread toast crumbled coarsely OR
2 tbsp. puffed rice OR
2 tbsp. cornflakes OR
2 tbsp. kara boondi OR
2 tbsp. sev
2 pinches pepper powder (optional)
1/2 tsp. sugar ground
1/4 tsp. vinegar white (optional) OR
1/2 sp lime juice
salt to taste

Method:

Mix all the veg. in a big bowl.
Add any one from the list like kara boondi or sev.
Add sugar, pepper powder and vinegar or lime juice.
Mix well and serve.

Bread with fruit pulp

Ingredients:

1/2 cup fruit pulp
1 tsp. sugar
1 pinch cardamom powder or 1 drop vanilla essence
2 slice wheat or milk bread
2 tbsp. sweetened milk

Method:
Prepare coarse pulp from any desired fruit by just mashing with fork.
You may use mango, banana, chickoo, papaya, etc.
Use a transparent small bowl so that kids can see the layers.
Put 1 -2 sp fruit pulp in the cup.
Place slice of bread at bottom (cut it round with out the edges)
Mix the milk with cardamom powder or essence and the balance pulp.
Put one or 2 spoons of pulp on it.
Cover it by another bread slice.
Allow it to set for a while in the fridge.
Serve chilled on a hot summer afternoon.

Colourful Veg. Dosas/ Pancakes

Ingredients:

1/4 cup each gram flour, rice flour, moong flour
1 grated carrot
1 onion finely chopped
1 tomato finely chopped
1/2 beetroot grated
1 bunch spring onion finely chopped
3 green chillies crushed fine (optional)
2 tbsp. oil
salt to taste
Oil to shallow fry

Method

Mix all ingredients. Add enough water to make batter.
Spread a big spoonful thickly on a hot dosa or non-stick tawa.
Pour oil turn over, roast other side.
Cool, pack with ketchup.

Note: Whenever you make dosa or chappati make it very small. Children will like them.

Rice roti with greens

Ingredients:

1 cup ordinary steamed rice
1/2 cup wheat flour
1 tsp. red chilli powder
1/4 tsp. cumin seeds
1/4 tsp. sesame seeds (til)
1 tbsp. butter
salt to taste
1 tbsp. of yoghurt or curds
1 tbsp. fresh corriander leaves /fenu greek leaves or spinach leaves
oil to shallow fry

Method:

If using greens, wash and drain very well in colander.
Mix all ingredients well except oil to shallow fry.
And form a dough like chappati dough.
Divide in 5-6 round balls.
Roll into chappatis, and make chappati.
Pack with chutney or sauce.

Note: You can add any veg. of your child's choice instead of greens. Or even you can use apple and banana.

Spicy dal with Cut Chappati

Ingredients:

1/4 cup dal
(green moong or yellow moong or black eye peas dal) soaked overnight
1/2 cup finely chopped onions
1/2 tsp. grated ginger
1/2 tsp. red chilli powder (optional)
1/2 tsp. cumin seed
3 tsp. ghee or oil
1/4 sp sonf
4 chappatis
Salt to taste
2 sp oil or ghee

Method:

Wash the soaked dal well. Do not remove the skin if using green dal.
Its very nutritions. Drain dal well.
Grind in a wet grinder till fine.
In a kadai pour oil or ghee.
Put sonf, cumin seeds and ginger.
Fry well.
Put the dal mixture and salt.
Mix well and cook. You can cover and sim the flame.
Cook well and remove from the fire.
(It will look like 'parappu usilli')
Keep aside.
Now in another kadai, pour some more ghee or oil.
Put cut onions. Fry for a min or two.
Cut chappati into pieces and put them in that.
Just fry for a min. Then add the dal mixture and mix well.
Remove from fire and serve.

Yummy Chappati rolls

Yummy Chappati rolls

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Ingredients:

3 phulkas or chappatis from wheat flour
1/2 cup chopped boiled vegetables.(OR)
1 tbsp. boiled chopped spinach.
1/4 tbsp. of ginger and garlic chopped.(optional)
1/2 tsp.maggie masala.
salt and pepper to taste.
1/2 tsp. wheat flour/ rice flour/corn flour
1 tsp. butter

Method :

Heat butter, add vegetables, ginger, garlic and spinach. Stir for a minute.
Add masala, salt and pepper. Sprinkle wheat/rice flour/ corn flour and mix well. Cool it.
Spread 1 tbsp. filling on the chappati.
Roll tightly.
Cover with aliminum foil. So that it will be easy for the kid to remove the foil and eat the chappati

Colourful Paratha

Colourful Parathas

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Ingredients:

1/4 cup wheat flour
1/4 cup rice flour
1 tbsp. soaked moong dal (soaked for 2 hours)
1 tsp. bombay rava
1 tbsp. spinach chopped
1 tsp. paneer or cheese grated
1 tbsp.carrots, beans, peas, cabbage etc.
1 flake garlic crushed
1/4 tsp turmeric powder
1 tsp oil
2 spring onion stems finely chopped
salt to taste
oil for shallow frying

Method:

Cut vegetables very fine.
Grind spinach to a paste, add chillies if you want.
Mix all ingredients except oil for shallow frying and cheese.
Make a dough of the mixture (consistency like that of paratha)
Roll into small parathas
Heat the tawa and make parathas.
Cook till even browned and golden on both sides.
Garnish with grated paneer or cheese.
Serve hot with ketchup, chutney or jam, as per your child's taste.

Sandwich

Ingredients:

1.wheat bread
2.green gram cooked with salt
3.onion
4.potato boiled
5.chilly powder
6.chat masala
7.oil

Method:
1.grease bread with little oil
2.put green gram(little bit mashed)
3.place onion rings,potato slices on the top.
4.sprinkle chili powder,chat masala powder,a pinch on the top
5.close with another oil greased bread slice.
6 toast it on both side in dosa tawa,or in toaster.