MINI JAM PANCAKES – PERFECT KID’S TIFFIN BOX RECIPE

Are you struggling with kid’s tiffin box recipes? Especially if your kid is just starting schooling, I know what kind of emotions a mother goes through. Especially food related. Try this Mini Jam Pancakes and you have a regular kids favorite recipe now.

You can either use home made jam or store bought jam.

Try other pancake recipes from this blog.

Mulberry Pancake

Beetroot Pancake

Banana Pancake

Custard Pancake

Choco Wheat Eggless Pancake

Basic Pancake

 

Jam Pancakes

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 MINI JAM PANCAKES - PERFECT KID'S TIFFIN BOX RECIPE
Kids love pancakes. And kids love jams. Why not mix both. Till now I have only served jam with pancakes.But this is different. This is jam flavored pancakes. Do give this Mini Jam Pancakes a try and let me know if your kids love it.
Mini Jam Pancakes
Prep Time 5 min
Cook Time 15 min
Servings
people
Ingredients
Prep Time 5 min
Cook Time 15 min
Servings
people
Ingredients
Mini Jam Pancakes
Instructions
  1. Melt butter in a pan.
  2. Take a bowl and add egg, sugar, milk and melted butter and beat till it is slightly fluffy.
  3. Add in flour, salt and baking powder and mix so no lumps form.
  4. Take jam in a small bowl and cream it by whisking it with a whisk. Add it to the batter and mix well.
  5. Heat a tawa/griddle and once hot grease it with butter. (if using non-stick then no need)
  6. Take a little batter in ladle and pour on tawa. Make small pancakes. No need to spread as we do for dosa.
  7. Cook on medium and when bubbles form on top flip the pancake to cook on other side.
  8. After a minute remove from griddle and repeat the same process to make more pancakes.
  9. Serve the pancakes with syrup, jam, butter, fruits or honey.
    Mini Jam Pancakes
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Beetroot Aloo Paratha

Hey There. How is life going on? Well here it is raining crazy. It is good since from last few years we are having rains only on alternate years. Having said that many areas are suffering the side effects of rain. Rain also brings lots of diseases. We must be extra cautious about the conditions we live in and what we put in our mouth. Especially since schools have begun it is expected that out kids should be taken special care of. Today’s recipe is not only super healthy but also delicious. It is Beetroot Aloo Paratha – goodness of beetroot and carbs from potato. The beetroot also renders nice pinkish colour the stuffing that peeks at places also increases the curiosity of kids. See the pic below. Again I made 2 parathas in shapes that kids love.

Do check out other parathas from this blog-
Sweet potato paratha

Radish/ Mooli Paratha

Zucchini Paratha

Matar Paratha

Gobhi Paratha

Paneer Paratha

 

Beetroot Aloo Paratha

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 Beetroot Aloo Paratha
Since I am trying meal planning now, it becomes easier for me to pack healthy tiffin without any hurry. Just keep some beetroot and potatoes boiled on your meal planning day and use it on a busy weekday. It is that simple.
Beetroot Aloo Paratha
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Beetroot Aloo Paratha
Instructions
  1. Take the peel off the beetroot, chop it and blend it smooth with very little water.
  2. Take the beetroot paste in a bowl and add salt and wheat flour.
  3. Bring it together as you would knead a dough. Use water and flour as you need it.
  4. Take grated boiled potato in a bowl.
  5. Add in cumin, chilly, chat masala powders, salt and coriander leaves and mix well.
  6. Make small balls of the dough. Stuff the balls with potato masala.
    Beetroot Aloo Paratha
  7. Roll it out thinly or thickly as you prefer.
    Beetroot Aloo Paratha
  8. If you want to shapes then cut the desired shapes using any type of cutter you have.
    Beetroot Aloo Paratha
  9. Roast them in pan with some ghee. When both sides have golden brown spots remove it on a plate and serve.
  10. I served with Cumin flavored curd.
    Beetroot Aloo Paratha
Recipe Notes
  1. You can add some ajwai/carom seeds in the dough for flavor.
  2. I don't like biting green chilly hence I prefer using red chilly powder instead of green chilly.

DALIYA OATS IDLIS

So I had to take an unintentional short break again. Schools have started and like every mother I too was freaking out. One of the concerns I had was tiffin box. I wanted to give him healthy yet tasty food. The kind kids would like. Also, since he’s is small he is still unaccustomed to feed himself properly without spilling. Expecting a 3 year old to break rotis, take some curry and feed himself is high expectations. So I had to made sure that I give him finger food or something that he can manage with spoon. DALIYA OATS IDLIS are a result of this need of a mother. I made these idlis in  a flat plate and I have made use of cookie cutters to give these idlis kids lovable shapes. Also check out carrot idli, oats idli and stuffed idli for other variations of idlis especially for kids.

Daliya Oats idlis

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 DALIYA OATS IDLIS
So this recipe came up when I had a packet of broken wheat almost reaching expiry date. Also, I am doing meal planning and prepping for the week. Check my insta/FB stories every weekend as I share my plan there. And it has helped me to make use of my ingredients well and finish them on time. DALIYA OATS IDLIS is a good way to eat healthy yet it is a different dish. Pair it up with a good chutney and you are sorted. Go on and try this recipe. Don't forget to read the recipe notes.
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Take Broken Wheat Powder and Oats in a bowl..
  2. Add in grated carrot
  3. Add salt and curd and whisk well.
  4. Keep is aside for half an hour. If using immediately then add baking soda and mix well.
  5. In a tadka pan, heat oil.
  6. Splutter mustard seeds.
  7. Add finely chopped green chilly.
  8. Add asafoetida powder.
  9. Pour this over broken wheat/oats batter and mix well. Add water to adjust the consistency, It should be thick like idly batter.
  10. Grease a idli plate and heat up the idli stemer. If you want to give shapes then use a flat plate or dhokla plate to pour the batter in.
  11. Steam for 5-8 minutes or until done.
  12. Let it cool down for a bit. De-mould. If you needs shapes then shape the idli using cookie cutter.
  13. Serve them with chutney of your choice. I served it with peanut tomato chutney.
    Daliya Oats idlis
Recipe Notes
  1. You can skip baking soda all together. I did not use soda at all. The idlis won't be very fluffy but is good enough.
  2. Add more veggies of your choice.
  3. You can skip green chilly.
  4. If you do not have cookie cutter then use a knife to cut into desired shape - diamond, square,etc.

Protein packed Paneer Paratha

Hey There. Can’t believe its May already. Where has time gone? Soon it will be June and kids will start school. Parents would be gearing up for school schedule and its routine. Especially mothers would have those small tips and tricks and plans ready for school days. While it is important to keep in mind kids taste it is equally important to feed them healthy food. Paneer is an excellent source of protein. Indians are very well known for their parathas. There are so many varieties of stuffings for parathas. One such stuffing is paneer. Makes a great breakfast and tiffin recipe. Right away make this Protein packed Paneer Paratha.

Also, do check out the other paratha recipes you can find in this blog. Zucchini Paratha, Mooli/ Radish Paratha, Beetroot Paratha, Matar Paratha, Gobhi/ Cauliflower Paratha and Sweet Potato Paratha.

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 Protein packed Paneer Paratha
School days means double stress for working mothers as they decide and plan for every day meals. Breakfast being the most important dish of the day it becomes necessary to keep it healthy and yet wholesome. There are many variations in which you could try this paratha. I have kept it simple yet with blast of flavors.
Protein packed Paneer paratha
Servings
8-10 parathas
Ingredients
Servings
8-10 parathas
Ingredients
Protein packed Paneer paratha
Instructions
  1. In a plate take grated paneer or cottage cheese.
    Protein Packed Paneer Paratha
  2. Add in chopped mint, coriander, red chilly powder, turmeric powder, roasted cumin and salt. Mix well. This is your stuffing.
  3. Make wheat dough as you usually make. Make small balls of the wheat dough.
  4. Flatten the dough in your hand and add 1 spoonful of stuffing. Bring the ends together and seal the dough ball. Flatten again on your palm and roll it out.
  5. In a heated griddle or tawa, place the rolled paratha.
  6. Cook on both sides and roast with ghee.
  7. Once both sides of paratha is nicely browned (see image) take it off the tawa. Repeat the same for other parathas.
Recipe Notes
  1. I served with dates pickle and raita flavored with red chilly powder and salt.
  2. Be careful with salt. Since the stuffing and wheat dough will have salt.
  3. I like to make thin parathas. In case of thick parathas use bigger dough balls and stuffing.

Protein Packed Paneer Paratha

BANANA FLAVOURED SYRUP

Hey There. How have you been ? Here is the story behind today’s post “Banana Flavored Syrup”. So recently it so happened that I was to make pancakes for my little one’s tiffin. And I was out of stock of any sort of syrup or chocolate sauce. I said “Oh well, then let me make stuffed pancakes by adding my home made papaya jam as stuffing.” See mother’s are so handy and flexible to cook up a storm in minutes. But still I was not satisfied and wanted to give some kind of syrup of jam as sides. I again gave two minutes thought and came up with the idea to make a simple syrup. But the twist I introduced was to add some ripe chopped banana. I brought the whole thing to jammy consistency and it was just wow.

So when I added the pic in my Insta Story (btw if you are not already following me there you are missing on much), it got so many comments and questions. So decided lemme share this super simple recipe. Do try this Banana Flavored Syrup and let me know how it turned out for you.

Banana Flavored Syrup

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 BANANA FLAVOURED SYRUP
This is a very simple recipe. Kids would love it since its sugary and has bananas. Though personally I don't prefer it much due to the amount of sugar involved. But it is far better than store bought one, correct? At least we know what goes in.
Banana Flavored Syrup
Prep Time 1 minute
Cook Time 5 minutes
Servings
person
Ingredients
Prep Time 1 minute
Cook Time 5 minutes
Servings
person
Ingredients
Banana Flavored Syrup
Instructions
  1. In a pan take sugar and water.
    Banana Flavored Syrup
  2. Let it come to a boil.
  3. Add cardamom powder or vanilla essence.
  4. Keep stirring till it comes to 1 string consistency. Basically 1 string means if you lift up your spatula it should form a string.
  5. Add finely sliced banana pieces and mix.
    Banana Flavored Syrup
  6. When the bananas have softened slightly mash the bananas.
  7. If you want jam consistency then keep stirring a little more. Else switch off the flame.
    Banana Flavored Syrup
  8. Serve with pancakes or rotis.

QUICK BREAD UPMA WITH MOONG DAL / SPROUTS

Posted on by yeleena
Sprouts Bread Upma

Upma is a staple breakfast in India. The reason this breakfast is so loved is because it doesn’t need soaking, fermentation process and that it can be made with any leftover items. Add your choice of veggies and a power packed breakfast is ready. Usually when a packet of bread is bought there is always leftover. Use those leftover slices to make this quick, healthy and delicious Sprouts Bread Upma. This is also a perfect tiffin recipe. Now that the kids schools are about to re-open keep your tiffin recipes ready.

I have added cooked green gram or moong dal to add to the protein quotient. Do try it and let me know if it is a hit in your dining table.

Sprouts Bread UpmaINGREDIENTS:

Leftover bread slices – 4

Ghee – 2 tblspn

Mustard Seeds – ¼ tsp

Turmeric Powder – ¼ tsp

Red chilli Powder – ½ tsp

Tomato – 1 big ripe

Tomato ketchup – 2 tblspn

Cooked moong dal – 2 tblspn

Chopped Coriander leaves – 2 tblspn

Onion – 1 medium

Oil – 2 tblspn

Curry leaves – 1 stem

Salt to taste

INSTRUCTIONS:

  1. Take leftover bread slices.
  2. In a pan toast the bread slices with ghee.
  3. Then cube the bread slices.
  4. In a kadai, heat oil.
  5. Once oil is hot splutter mustard seeds.
  6. Add chopped onion and saute till translucent.
  7. Drop in curry leaves.
  8. Put in chopped tomato.
  9. Cover and cook till the tomatoes have wilted or turned soft.
  10. Now mix in turmeric and chilly powder.
  11. Stir in ketchup.
  12. Add the cooked moong dal.
  13. Season with salt.
  14. Now mix in cubed bread pieces.
  15. Cover and cook for another minute. Let the water evaporate.
  16. Garnish with chopped coriander leaves. Your Sprouts Bread upma is ready.

NOTES:

  1. Use butter to toast the bread if desired.
  2. You also skip toasting the bread but toasting it gives it a crunch and added flavour.
  3. You can add sprouted moong as it is too without cooking for bring up the health quotient.
  4. Be careful about salt since bread and ketchup already contains salt.Sprouts Bread Upma

 

BEETROOT CARROT APPLE SANDWICH

Posted on by yeleena

Hello There. So most often I make sandwiches. And I like to experiment with the stuffing. I do not stick to same stuffing. And I try to include the most neglected but healthy ingredients.

20170628_071143 - CopyCheck out my other sandwich recipes – Caramelized apple cheesy sandwich, Beetroot carrot potato sandwich & potato peas sandwich

Today’s also I am posting a sandwich recipe.

INGREDIENTS:

Beetroot – 1 small

Carrot – 1 large

Apple – 1 large

Butter – 2 tblspn

Sugar/ Palm Sugar – 1 tblspn (Optional)

Cardamom powder – a pinch

INSTRUCTIONS:

  1. Peel and cut carrot and beetroot into big pieces.
  2. Cook them in water.
  3. Grate them.
  4. Grate apple and keep aside.
  5. In a pan heat butter.
  6. Add the grated carrot and beet and mix well.
  7. Add the sugar if required and cardamom powder.
  8. Mix well till the mix has come together. It should be thick paste like consistency.
  9. Take it off the stove and mix grated apple in. (I didn’t add sugar since my apple was sweet enough).
  10. Take a bread piece. Apply butter on one slice of bread.
  11. Spoon the mix on one side of the bread and spread evenly.
  12. Close with another buttered slice of bread.
  13. Toast it in a sandwich maker.

Enjoy it hot or pack it for tiffin.20170628_072856 - Copy

 

IDIYAPPAM WITH MUTTA ROAST / RICE NOODLES WITH EGG ROAST

Posted on by yeleena

2Hello. So we had welcome showers today morning. The sky opened up and poured its heart out. On days like this I feel like sitting out in the balcony with hot cup of masala chai with old music playing in the background and a book in hand. Yep I am a reader. A bookaholic. But these days I have restricted my reading habit to online content. When I was a teenager I used to get 2-3 novels each week. If a book caught my fancy then I would find it difficult to put it down. The joy of reading a good book is the joy of travelling or cooking or even music. You travel when you read a book.

Moving on today’s recipe. This is a common breakfast in Kerala. Idiyappam or nool appam or nool puttu (yeah this I came to know today itself) is its common names. It can be paired with many side dishes like. Today’s recipe is with egg roast or as known in Malayalam – Mutta roast.

3Idiappam:

INGREDIENTS:

Rice Powder – 2 cups

Grated coconut  as required

Salt to taste

INSTRUCTIONS:

  1. Boil 3 cups of water.
  2. Take rice powder in a bowl and add salt and mix well.
  3. Now one small ladle at a time, add the boiling water in the rice powder.
  4. With a wooden spoon mix the dough.
  5. Add water little by little and keep mixing.
  6. When the dough is cool enough to handle use your hands to make a dough.
  7. Do not knead the dough. Just bring it all together.
  8. Close with a lid and keep it for 5 minutes.
  9. Keep water in idli steamer.
  10. Grease the lids of idli steamer with oil.
  11. Take idiappam maker (also known as kitchen press used for making bhujia, sev, etc.).
  12. Fill in with a portion of dough. Start pressing on the greased idili lids in circular shapes.
  13. Fill in some grated coconut.
  14. Again press some dough over the top.
  15. Close and steam the idiappam for 5 minutes on low heat. ( check a small piece of idiappam for rawness)
  16. Once done remove it to a casserole.

Mutta Roast:

INGREDIENTS:

Eggs – 3 hard boiled

Onions – 3 big

Tomatoes – 3 big ripe

Chilly powder – 2 tsp

Coriander powder – 1 tsp

Garam Masala – ½ tsp

Curry Leaves – 1 stem

Coriander leaves – 4 tblspn chopped

Mustard Seeds – ¼ tsp

Turmeric powder – ¼ tsp

Oil – 2 tbspn

Salt to taste

INSTRUCTIONS:

  1. Peel the boiled eggs and cut into desired number of pieces.
  2. In a pan heat oil.
  3. Splutter mustard seeds.
  4. Add chopped onion and saute till translucent.
  5. Add curry leaves.
  6. Add chopped tomatoes and mix well.
  7. Cover and cook till the tomatoes are cooked well.
  8. Mash the tomatoes.
  9. Make a gap at the centre of the pan and move the onion –tomato to the side of the pan. Add turmeric, chilly, coriander, garam masala and mix well.
  10. Now mix all the masalas with the onion-tomato and mix well.
  11. Add salt and mix.
  12. Add coriander leaves and mix well.

Serve with delicious idiyappams. Enjoy.1

 

TOMATO PEANUT CHUTNEY + CORIANDER COCONUT CHUTNEY

Posted on by yeleena

Happy Independence Day. Today, I won’t talk much but will leave you with two chutneys. Sometimes we all need more than one chutney with our dosa, don’t we?

2COCONUT CORIANDER CHUTNEY

INGREDIENTS:

Grated coconut – 1 cup

Coriander – 1 cup

Green chilly – 1

Ginger – 1/2 inch piece

Sugar – 1 tsp

Lemon Juice – 1/2 tsp

Mustard Seeds – 1/4 tsp

Urad Dal – 1/4 tsp

Curry Leaves – 1 stem

Asafoetida – a pinch

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Blend together coriander, coconut, ginger, sugar, green chilly, lemon juice and salt with little water and blend to a smooth paste. Transfer to a bowl.
  2. Take a tadka pan and heat oil.
  3. Add urad dal.
  4. Add mustard seeds.
  5. Add curry leaves and asafoetida.
  6. Transfer this on the chutney and mix well.

1TOMATO PEANUT CHUTNEY

INGREDIENTS:

Chopped Tomato – 1 cup

Roasted Peanuts – 1 cup

Garlic – 2-3 cloves

Green chilly – 2-3

Cumin – 1 tsp

Chilly powder – 1 tsp (optional)

Oil – 2 tblspn

Mustard – 1/4 tsp

Urad Dal – 1/4 tsp

Curry Leaves – 1 stem

Asafoetida – a pinch

Salt to taste

INSTRUCTIONS:

  1. Heat oil in a pan.
  2. Splutter cumin and add chopped cloves.
  3. Add green chillies and tomatoes and salt.
  4. Cook till the tomatoes have softened.
  5. Take it in a blender along with roasted peanuts and blend well.
  6. Transfer it to a bowl.
  7. In a pan heat oil.
  8. Add urad dal.
  9. Splutter mustard seeds.
  10. Add curry leaves and asafoetida.
  11. Transfer it to the peanut-tomato chutney and mix well.

 

Enjoy with dosa/idli/ uthappam, etc.

 

 

 

 

 

 

CHERRY COMPOTE

Posted on by yeleena

3If you are are regular to my blog you may know my love for pancakes. I have variety of pancakes that I make at regular intervals. Basic, Mango, Beetroot, Choco chip wheat eggless , banana and mulberry pancakes. I usually use honey or chocolate syrup or home made jams and sauces to go along with it. This time when we got fresh cherries I thought why not make this yummilicious cherry compote and store it for pancakes.

Do try it and you will not regret it. Make it before the cherry season ends.

INGREDIENTS:

Cherry – 1 cup (Pitted/De- seeded)

Orange juice – 1/4 cup

Sugar – 1/4 cup (or as desired)

2INSTRUCTIONS:

  1. Take cherry, orange juice and sugar in a thick bottom pan and let it it boil.
  2. Simmer and let it boil for 10- 15 minutes.
  3. Keep mixing in between with a slotted spoon.
  4. Remove from flame when the compote is thick enough to coat the back of the slotted spoon.

Simple isn’t it. Look at that glossy, syrupy and delicious syrup. I am sure your kids will love it with pancakes. But don’t limit them to pancakes alone. Pair it as you like. 1

EGG KASURI METHI CURRY

Posted on by yeleena

2So you know how it goes right? When there is nothing in fridge you run to grab some eggs.When you want something easy you grab some eggs. When you want something tried and tested you grab some eggs. When you want a spicy curry you grab an egg.

So I like to keep a handful of egg recipes handy. Egg is one of the most versatile ingredients. So why not try as many recipes as possible.

INGREDIENTS:

Eggs (of course) – 2-3 hard boiled

Onions – 2 medium

Tomatoes – 2 medium

Poppy/khus-khus Seeds – 1/4 tsp

Cinnamon – 1/2 inch piece

Ginger – 1/2 inch piece

Coriander Powder – 1 tsp

Chilly Powder – 1 tsp

Fennel Seeds – 1/2 tsp

Turmeric Powder – 1/4 tsp

Milk – 1/4 cup (optional)

Kasuri Methi (dried fenugreek leaves) – a pinch

Oil – 2 tblspn

Salt to taste

1INSTRUCTIONS:

  1. Hard boil eggs and keep aside.
  2. In a blender take chopped onion, tomatoes, ginger, poppy, cinnamon, fennel and blend well. It should form a smooth paste.
  3. Heat oil in a pan.
  4. Add the paste and saute well. Saute till the paste starts leaving oil from the sides. It will take time. Roast it on low flame.
  5. Once the paste starts leaving oil from the sides add coriander powder, chilly powder, turmeric powder and mix well.
  6. Add 1/4 cup water and let it come to boil.
  7. Add milk and mix well.
  8. Once nicely boiled (around 5 minutes) take it off the flame and add boiled eggs and garnish with kasuri methi.

Serve with phulkas or rice.

 

 

Caramelized Apple Cheesy sandwich

Posted on by yeleena

Hi. If you are regular on my blog you will know my love for sandwiches. Not the regular tomato- onion sandwich but variations of sandwiches. I keep trying new combos. Today’s sandwich is one such variety sandwich. It was born out of my aim to finish the leftover apples. So off you go straight to the recipe.

1INGREDIENTS:

Brown Bread/Multigrain Bread – 4 slices

Butter – 2-4 tblspn

Apple – 1 peeled and cubed into small pieces

Jaggery – 4-5 tblspn

Cinnamon – 1 tsp

Cheese – as needed

INSTRUCTIONS:

  1. In a pan add butter and let it melt on low heat.
  2. Add jiggery and cinnamon and mix well.
  3. Add apples and mix well.
  4. Let it cook for some time. (I didn’t cook it completely since I wanted it to be little crunchy). Let it cool down.
  5. Butter the slices of bread.
  6. Place some apple filling on the bread and spread evenly.
  7. Grate some cheese over it.
  8. Close with another piece of bread.
  9. Make the sandwich in sandwich maker. Don’t worry if you don’t have sandwich maker. You could use a grill pan or a tawa too.
  10. Once nicely brown and crispy remove and cut into pieces and serve.

Enjoy.2