Here is another quick easy and filling recipe for little ones. It is one of the favorites of my kids. Use of ingredients here is completely optional. You can add as many or as less depending on the choice. Also cheese can be used per your choice. I normally use anything and everything which is found that day in my refrigerator. Use as many leftovers as I could since breakfast cooking is supposed to be quick. Let us get started.

Preparation time: 20 minutes

Servings: 2

Kitchen instrument: Oven

Difficulty level: 1/10

Ingredient:

-         2 tortillas (Paratha/Roti) of your choice. Home-made or store bought.

-         1/2cup boiled corn kernels ( can use canned )

-         Slices of 4-5 large black olives

-         Italian seasoning

-         2 large plantains (can use potatoes)

-         Salt per taste

-         Ketchup

-         1 tsp olive oil

-         2 tsp butter

-         1/2 cup cheese bread

Preparation:

1.      Peel plantains and make slices. If you are using potatoes, you can cut them into wedges.

2.      Place the slices into a bowl sprinkle oil, salt and seasoning.

3.      Toss to coat them well.

4.      Grease baking tray and lay them flat.

5.      Preheat oven to 370 degree F.

6.      Place the baking tray in oven to bake for 10-12 minutes.

7.      Heat a pan.

8.      Spread butter on one side of both the tortillas.

9.      Spread Cream cheese on the other side.

10. Sprinkle corn, olives and seasoning on one tortilla and place them on the pan with buttered side touching the pan.

11. Place another tortilla upside down on the top.

12. Now grill them until crisp on both sides.

13. Quesadillas are ready to serve with the hash browns or wedges.

14. Sprinkle cheese or ketchup per your taste.

Tips:

-         As I mentioned you can have your choice of tortillas. As far as filling is concerned, you can use beans and cheese. Even avocado and cheese goes well. To make it spicier, you can use onion slices and jalapenos. Also you can sprinkle some chilli flakes on plantains or potatoes to make it hot and spicy.

The idea is to make crisps out of carrots and flour. Use marinara sauce to make sandwich from two crisps. And now Use pasta as a topping. Again, this is another way to attract our kiddos to eat healthy serving of vegetables along with their favorite pasta.

Preparation time: 60 minutes

Servings: 3-4

Kitchen instrument: Food processor

Difficulty level: 5/10

Ingredient:

-         2 cups all-purpose flour or flour of your choice

-         Salt to taste

-         3 tsp butter

-         1.5 cup pasta of your choice

-         3 cups milk

-         2 cups carrot shred

-         1/2 cup bell pepper cut in cubes

-         1/2 cup baby corn cut small

-         2 tsp sugar

-         7 to 8 large tomatoes

-         3-4 green chillies

-         2 tsp flour

-         2 tsp cheese spread

-         Oil to fry

Preparation:

1.      In a large mixing bowl add flour, salt per taste, 1 cup carrot shreds and butter.

2.      Slowly knead dough using very little water.

3.      Use very less water since carrots will release some of its own water.

4.      Now cover the dough and set it aside for few minutes.

5.      Now make small parts of dough and roll small tortillas.

6.      Heat oil in a pan.

7.      Now fry the tortillas until crisp on low heat.

8.      In a blender blend tomatoes and green chillies.

9.      Now in a small pan add the puree of tomatoes and chillies.

10. Add salt and 1 tsp sugar and boil till thick. Approximately for 10 minutes.

11. Your marinara sauce is ready.

12. In a deep pan boil water and cook pasta in it.

13. While pasta is cooking, heat 1 tsp butter in a pan.

14. Add 1 cup carrot shred, bell pepper and baby corn and stir for 2-3 minutes

15. Add milk and 2 tsp sugar and salt. Let it boil.

16. In a cup dissolve 2 tsp flour in water or milk.

17. Add to the boiling mix and keep stirring.

18. Add cheese sauce and keep stirring.

19. Your thick white sauce is ready.

20. Now add cooked pasta, mix well and turn off the heat.

21. Now in a plate, place 1 crisp.

22. Layer marinara sauce and add another layer of crisp.

23. Scoop pasta on the top and your dish is ready to serve.

24. Garnish with mint leaves.

Tips:

-         You can make pasta in white, green or red sauce. Make sure you do not add more water while kneading dough since carrot has tendency to release water.

This is a fancy way to start a dinner. I have used vegetables to add colors to our dish. Tangy salsa will add lot of flavor to the dish.

Preparation time: 60 Minutes

Servings: 3-4

Kitchen instrument: Blender

Difficulty level: 5/10

Ingredient:

-         1/2 cup spinach gravy

-         1/2 cup tomato gravy

-         2.5 cup wheat flour

-         Salt to taste

-         2 tsp oil

-         1 tsp green chili paste

-         1 tsp red chilli powder

-         1 raw mango

-         6-7 green chillies

-         1 cup cilantro

-         2 tsp sugar

-         4 large tomatoes

-         Oil to fry

Preparation:

1.      Make two separate portions from flour.

2.      Take one portion in a large mixing bowl.

3.      Add spinach gravy green chilli paste, salt and 1 tsp oil.

4.      Knead dough. Add more flour if dough is sticky and loose.

5.      Now in another mixing bowl take rest of the portion of dough, tomato puree, salt and 1 tsp oil.

6.      Add chilli powder and knead dough.

7.      Now make small balls out of dough and roll tortillas.

8.      Now slowly roll them to form small cigar like shapes.

9.      Use fork to make small holes so that while frying they don’t get filled with oil.

10. Heat oil to fry.

11. Fry the little cigars on slow heat until crisp.

12. Now peel mango and cut into large pieces.

13. Boil water and  mango pieces and boil for 5-7 minutes.

14. Now drain and put in food processor.

15. Add 2 tsp sugar, 3 green chillies, 1/2 cup cilantro and salt to taste.

16. Make coarse paste and your raw mango salsa is ready.

17. In a blender, add tomatoes, rest of the cilantro and green chilies.

18. Add salt and make coarse paste out of it.

19. Your tomato salsa is ready.

20. In shot glasses, add mango and tomato salsa.

21. Serve it with red and green cigars.

Tips:

-         While forming dough, make sure you do not use too much of puree. Also, fry cigars on low heat. Instead, you can always use oven to bake them.

Aren’t we always trying to sneak in some veggies and fruit in kids’ meal? At the same time care about filling their little tummies. This recipe using ripe mangoes is my favorite idea to feed my little ones during hot summer days. Most of the time I use left-over Tortillas, Roti or Paratha for the recipe. You can also use Store brought bread of your choice. I turn it into a wrap sometimes

Preparation time: 30 minutes

Servings: 3 -4

Kitchen instrument: Oven

Difficulty level: 2/10

Ingredient:

-         2 large mangoes

-         1 small capsicum

-         1/4 cup of sliced olives

-         1 cup cheese shred

-         Bread of your choice

-         1 tsp seasoning

-         1 tsp chilli flakes optional

-         1 cup ketchup

-         4-5 mint leaves

Preparation:

1.       Preheat the oven to 370 degree F.

2.       Peel and cut mangoes into small pieces.

3.       Cut Green Capsicum into small pieces.

4.       Shred some mint leaves.

5.       Mix all well in a mixing bowl.

6.       Cut the leftover bread into desire pieces.

7.       Butter them and place it in oven to toast for 5 minutes.

8.       Take them out and put the mixed vegetables.

9.       Layer with olive slices ad cheese.

10.   Bake for another 5 minutes and serve it hot.

11.   Alternatively, spared ketchup on the leftover bread (tortilla), put the mixture on the bread along with olives and cheese. Roll it and cover it in a foil. Place it in over for 5 minutes and serve hot.

Tips:

-         You can use homemade bread or store brought. You can add beet root to the mixture to make it colourful.

We all know that Kids get bored of eating same stuff over and over. The solution most of the time is changing presentation. So I thought of same and did something different with cheese corn chilly toast. Of course the ingredient remained same. Cheese, corn chillies and bread. This one is really quick and cool too. It also passes Appetizer and snack test for adults.

Preparation time: 30 minutes

Servings: 3-4

Kitchen instrument: Oven

Difficulty level: 1/10

Ingredient:

-          French loaf

-          Cream cheese 2 cups

-          1/4 cup corn boiled

-          1 tsp green chillies chopped

-          1/4 cup bell pepper chopped

-          1/4 cup shred cheese

-          Italian seasoning

Preparation:

1.        In a large bowl add cream cheese, corn, chillies and bell pepper and mix well.

2.        Cut thick slices of French loaf.

3.       Place it in a tray side ways.

4.       Scoop out the white crust and make it little hollow. Make sure you leave thick bottom.

5.       Now fill the portion with cream cheese filling.

6.       Sprinkle shred cheese and seasoning.

7.       Heat the oven to 370 degree F.

8.       Toast it for 5 to 8 minutes until cheese melts.

9.       Serve with bruschetta topping.(mixture of cut tomatoes, seasoning, salt, chillies and cilantro)

Tips:

-          Bread can be of your choice and the topping too.

Pancakes are favorite of most of the kids. .By adding fruits or vegetables, we can make it healthy and interesting even for adults. We are going to try oat pancakes using ripe and raw bananas.

Preparation time: 30 minutes

Servings: 3-4

Kitchen instrument: Blender

Difficulty level: 2/10

Ingredient:

-          1 cup multi grain flour or flour of your choice. I used oat flour.

-          1 cup fruit slices (I choose strawberries and bananas)

-          2 raw bananas or potatoes

-          1/4 cup cheese shreds (optional)

-          1/2  tsp chillies

-          2 tsp cilantro

-          salt per taste

-          1/2 tsp baking powder

-          1/2 tsp baking soda

-          Chocolate syrup, maple syrup or honey

Preparation:

1.       Grind 1 cup oat to make powder.

2.       Now add 2 cup milk to make batter.

3.       Let it stand for 30-40 minutes.

4.       Add salt per taste and mix well.

5.       Add milk if necessary to make loose batter.

6.       Add baking soda and baking powder and mix well.

7.       Now make desired pieces of fruits of your choice.

8.       Dip in batter and fry it on griddle until both sides are golden.

9.       Drizzle it with chocolate or maple syrup and serve.

10.   Now boil raw bananas and make paste out of it.

11.   Add green chilies, cilantro, salt and sugar.

12.   Mix well and make desired shapes.

13.   Dip into pancakes batter and golden fry it on griddle.

14.   Drizzle with ketchup and serve it hot.

Tips:

-          Oat has tendency to soak liquid so let it stand enough to allow it to soak and add necessary liquid.

The attempt is made to feed your child complete meal including leafy vegetables, rice, bread and some calcium and protein. It seems like a challenge. But below recipe works like magic. Use of spinach and brownie makes it special and colorful.

Preparation time: 40 minutes

Servings: 4-5

Kitchen instruments: Blender

Difficulty level: 5/10

Ingredients:

-          1 cup brown rice

-          200 gm spinach

-          3 green chillies

-          Salt to taste

-          Oil to fry (optional)

-          10 slices of bread (wheat or of your choice)

-          1 cup cheese (shreds)

-          1 tsp lemon juice

-          1 cup milk

Preparation:

1.       Soak rice for about an hour.

2.       In a pan boil water, add salt and add rice to cook.

3.       Boil them until tender but not so soft to break.

4.       Wash Spinach leaves and in a blender add spinach and green chilies to form gravy.

5.       Heat a pan and add gravy. Add salt and lemon per taste and Let it sizzle until the water has almost evaporated.

6.       Add rice and mix well.

7.       Let the rice cool for 10 minutes.

8.       Now mix cheese shreds with rice and make small balls out of the mixture.

9.       Take bread slices and cut the sides.

10.   Take two bread slices and brush milk generously on both sides until completely wet.

11.   Hold one slice in palm, add the rice ball and cover with another slice.

12.   Now press together on all sides with both hands and try to form a ball with bread coating.

13.   repeat with all the balls and heat oil in a pan to fry the balls

14.   You can fry the balls until golden.

15.   Cut them into half and serve with ketchup.

Tips: You can wet your hands with milk while making the bread coat on the balls. Also, you do not have to deep fry the balls. Instead you can bake them at 375 degree F until golden. Don’t forget to flip occasionally to get the right amount of heat on all sides.

This recipe is great for Kids Birthday Parties. It is very easy and quick with the key ingredient of corn and cheese. It can be served as appetizers or snacks or just a side. Goes great with ketchup. However, I sometimes use it as breakfast item since it has all the essentials, bread, corn and cheese. It’s also filling and goes great with steaming coffee or tea. Instead of 4 PM tea and biscuits, you can have tea and hot pockets.

Ingredients:

-          200 gms Maida or whole wheat flour.

-          100 gms butter

-          Pinch of salt

-          1 cup corn (fresh but boiled or canned)

-          1 cup shredded cheese

-          1/2 cup cream cheese

-          1 tsp green chillies (optional. Use only if you want to add some spice)

Preparation:

-          Knead a soft dough out of four, butter and salt.

-          In a pan, heat 1 tsp butter and saute corn and chillies.

-          Let it cool and add cheese.

-          Mix well and filling for the pockets are ready.

-          Divide dough in 5 or 6 portions and roll with a roll pin just like flat bread.

-          Use cookie cutters to cut shapes from the flat bread

-          Now take one shape and with a spoon scoop filling in the middle.

-          Take, a small cup with water in it. Wet your finger and run it through edges of the cut-out.

-          Place another cut-out on the top and press the edges firmly.

-          Now take a fork and press on the edges to make sure that none of the edges are open and also this will create pretty pattern.

-          Preheat the oven to 375 degree F.

-          Grease the baking tray (I use butter spray) and place each pockets in the try

-          Bake it for 8-10 minutes until you see them turning golden crisp.

-          Please make sure you flip to both the sides, couple times while in oven in 2-3 minutes interval so that they bake evenly on both the sides.

-          Hot and cheesy corn pockets are ready to relish.

-          Serve them with mustard and ketchup.

Tips:

You can use as much as vegetables as you want. The filling can be customize as per your taste. You can use more cheese or more spice. I sometimes make broccoli and cheese. Also add bell peppers to corn and it tastes equally good. Also if you want biscuit like feeling, you can keep the dough layer thicker and add more butter. When doing that lower the temperature of oven and let it bake longer. However healthier option is less of butter and thinner layer from dough.

Sweet Potatoes are nutritious, high in fibre, very filling and delicious in taste. Sweet potatoes are only distantly related to regular potatoes. Studies suggest that they are always a better option compared to regular potatoes.  It is also a good ingredient while cooking for weight loss. Today, we will fill sweet potatoes fillings in little veggie cups and garnish with some cheese.

Ingredients:

-          3 cups of peeled and cut sweet potatoes.

-          1 cup shred cheese

-          2 cup all-purpose flour/Maida

-          3 tsp butter

-          1 cup ice cold milk

-          1/2 cup cilantro

-          1/2 cup green chilli paste

-          1/2 cup carrot shreds

-          1 tsp sesame seed

-          Salt to taste

-          1 tsp black cumin

-          2 tsp red chilli powder

Preparation:

-          In a mixing bowl, add flour and salt to taste.

-          Add butter and mix well.

-          Make three parts of the mixture.

-          In one part add cilantro and green chilli and form a dough using milk. If too dry, Keep adding milk until it forms ball of dough.

-          In another part add carrot shreds and some red chilli powder and form a dough using milk. If too dry, Keep adding milk until it forms ball of dough.

-          For the last part form the dough using milk. If too dry, Keep adding milk until it forms ball of dough.

-          Refrigerate dough for 15 minutes.

-          Knead it well and make small balls out of the dough.

-          Now roll the dough thin.

-          Cut circles of the rolled dough.

-          Grease the cups of the baking tray.

-          Bake until light golden and crisp

-          Take them out of the moulds and let it cool.

-          You can make these in bunch and store it for later and multiple purpose.

-          The multi-colour of the baskets are really attractive.

-          Now for the filling- in a pan take 1 tsp oil and heat it. Add 1 tsp mustard seeds, add 1 tsp green chillies, 2-3 curry leaves, 1 cup of cut sweet potatoes and salt to taste.

-          Cover and Cook on low heat until soft and tender. Turn off the heat sprinkle cilantro and your green filling for green cups is ready.

-          Now for red filling, in a pan add 1 tsp oil. Once it warms up to see the smoke, add one cup of sweet potatoes and salt to taste.

-          Cover and Cook on low heat until soft and tender. Add chilli powder and mix well and cook for another minute. Turn off the heat and your orange filling for orange cups is ready.

-          Heat 1 more tsp oil in a pan and add sesame seed to the warm oil. Once you hear them cracking, add one cup of sweet potatoes and salt to taste.

-          Cover and Cook on low heat until soft and tender. Turn off the heat your plain filling is ready.

-          Fill the fillings in baskets, and sprinkle generous amount of cheese. Bake them while serving. Bake just enough to melt the cheese.

Tips:

-          Again filling can be of your choice and even the vegetables used to make baskets can be of your choice. Minimum of oil is sued in preparation so skipping cheese may not be necessary. You can just decrease the quantity of the cheese that you use. Also, if you do not prefer melted cheese, you can just serve without baking. Since the basket is baked and the filing is cooked, it is not required to bake again. Also, you can top the baskets with chatni and ketchup if you like. You can bake extra baskets and store in airtight containers for later use.

Simple quick and cheesy recipe is what we are always looking for our picky eaters. Who does not like Mac N Cheese? So why not just make it different and interesting. Let us add it into Bread, sneak in some veggies and make a dish which makes them asking for more and more.

Ingredients:

-          1 cup of whole wheat pasta shells of your choice

-          1 cup of whole milk

-          Salt to taste

-          2 tsp of all-purpose flour

-          3 cups of shredded cheese of your choice

-          Whole wheat Buns (Burger rolls) of your choice

-          1/2 cup of cut broccoli florets (boiled tender)

Preparation:

-          In a pan, boil water and add pasta, pinch of salt and cook them until tender.

-          Drain pasta once cooked.

-          In a separate pan, add milk and warm it.

-          In a separate bowl add 2 tsp flour and 4 tsp milk and whisk it together to form smooth paste.

-          Add this to the Milk on the stove and stir it until it feels thicker.

-          Now add 3/4th of cheese shred and stir it until it feels thick and creamy.

-          Now add drained pasta and broccoli into the sauce and coat it thoroughly with the cheese sauce.

-          Take bun and remove a very thin slice from the top of the Bun with a sharp knife.

-          Scoop out the centre of the bread and make a bread bowl.

-          Make sure you still keep the bread bowl thick enough.

-          Now scoop in the mac and cheese and sprinkle the cheese on top.

-          Preheat the oven to 375 degree F and place the bread bowls in the oven for few minutes until the cheese has melt.

-          Serve them warm and wait for them to just disappear in the little mouths.

Tips:

You can add more veggies if you like. Also if you do not want to prepare mac and cheese at home, you can also make the store bought and use it into the recipe. Also, make sure you have all the usual condiments like ketchup and mustard ready to be served with the bread bowls.

Colour plays the part here very well. It gets generous amount of veggies into little ones tummy. It is really quick to make them and even quicker to get them gobbled up.

Ingredients:

-          2 raw bananas or 3 potatoes

-          1/2 cup spinach leaves pureed to 2 tsp

-          1/4 cup beet root grated finely

-          1 tsp sugar

-          1 green chilly finely chopped

-          1/4 cup cilantro finely chopped

-          1/4 tsp lemon juice

-          1/2 tsp salt

-          1 tsp Butter

Preparation:

-          Boil bananas and mash them really smooth.

-          Mash until it forms smooth thick paste.

-          Add salt, sugar, chillies and cilantro.

-          Mix well and divide the paste into 3 parts. (More if you want more colours)

-          Mix the 1st part with spinach puree and refrigerate it immediately for 15 minutes.

-          Mix the 2nd part with grated beet root and again refrigerate it for 15 minutes.

-          I would keep the 3rd part plain and use the cream colour as the base. You can most certainly use carrot or any other veggie to create a colour.

-          Now take all the parts out of refrigerator and roll each flat very carefully. Use dry rice or corn flour for rolling if it is sticky.

-          With a mould cut small circular coin like pieces.

-          Heat the griddle and add butter.

-          Now place all the patties like small pieces into the griddle and shake the griddle so that all of them are coated with butter.

-          Grill them until golden and crisp on both sides.

-          Serve them with ketch up.

Tips:

-          Refrigeration of the paste is really important so that it is not runny and watery and easier to form shapes. You can be creative and add as many vegetable puree as you want to get nice colours. Do not use any water or it will be really difficult to form patties.

Have you tried cheese and noodles together? I have tried it with my kids and they love it. Why not? To make it more interesting, serve it with side of fresh oranges. Just look of it will make kids hungry.

Ingredients:

-          100 gm wheat spaghetti

-          1/2 cup shredded cabbage

-          1/4 cup long thin cut green bell pepper

-          1/4 cup shredded carrots

-          1/2 tsp green chilli finely chopped

-          1/4 tsp ginger finely chopped

-          1 tsp soy sauce

-          1 tsp red chilli sauce

-          2 tsp olive oil

-          4 cheese slices of your choice

-          salt to taste

-          1 cup peeled orange

Preparation:

-          Bring water to boil in a pan and add spaghetti.

-          Add a pinch of salt and 1/4 tsp oil and let it boil until tender.

-          Do not overcook spaghetti.

-          Drain cooked noodles and pour some cold water on the top to make sure they do not stick to each other.

-          Pour oil in a pan.

-          Add all vegetables and stir fry them for 3 minutes.

-          Add salt, soy sauce and chilli sauce and stir it well

-          Add cooked noodles and keep stirring.

-          Turn off the stove and let it cool a little.

-          Now lay cheese slice on a plate and fill it with noodles and roll them like a taco.

-          Pour some ketchup on the top and serve it with side of oranges.

Tips: Make sure you serve cheese rolls immediately after making since holding it too long can break the cheese slice and make it messy.