Crunchy Cutlets

Ingredients:

1.Potatoes (boiled and mashed)(2-3)

2.French Beans (finely chopped)(4-5)

3.Green Capsicum (finely chopped) (1/2 -1)

4.Onion (finely chopped) (1 small)

5.Ginger-garlic paste (1 tbl spoon)

6.Green chilles (finely chopped) (1-2)

7.Corn Flakes (1/2 bowl)

8.Oat Flakes(1/2 bowl)

9.Salt ( as per taste)

10.Lemon Juice (1 tbl spoon)

11.Coriander (finely chopped) (1 bowl)

12.Oil or Butter for shallow frying

Tip: 1.To make these cutlets more nutritious for our children we can add 
           Spinach(palak), Carrots, cabbage,cauliflower,Sweet corn etc. 

        2.Add any finely chopped vegetable which your child dont like and you want
           him/her to eat it.

Procedure:

1.In a large bowl take mashed potatoes.Add chopped vegetables.

2.Add ginger garlic paste and lemon juice.

3.Add onion,coriander,green chillies and salt

4.Mix well.Now make various shapes of cutlets out of it.

5.Take cornflakes and oat flakes in a dish,crush them a little bit.

6.Roll these cutlets in the flakes properly till they are nicely coated.

7.Shallow fry them in oil or butter.

8.Garnish with salad.

9.Serve with ketchup or green chutney.

Mix Veggie Soup

Ingredients:

1.Fresh Beetroot (1 no.)

2.Fresh Carrots (2 nos)

3.Fresh Tomatoes(1 no.)
4.Spinach (5-6 leaves)
5.Sweet corn (1 /2 bowl)
6.Green Peas (1/2 bowl)
7.garlic(3 nos)
8.Onion (half)
9. Fresh Ginger (as per taste)
10.Sugar(as per taste)
11.Salt (as per taste)
12.Cumin (jeera)powder (1/2 tea spoon)
13.Ghee (clarified butter) (1 table spoon)
14.Water (as per requirement)

Tip:We can combine whatever vegetables we have and make vareity of soups.

Procedure:

1.Cut all veggies into small pieces.
2.Heat the pressure pan.
3.Add 1 tablespoon ghee (clarified butter).
4.Add ginger garlic and onion,saute till onion turns translucent.
5.Add pieces of veggies and tomatoes and saute for 2 Min's.
6.Add water for cooking.
6.Pressure cook for 3 whistles.
7.After it cools down take the veggies in the blender,blend into fine paste.
8.Take the paste in a deep pan,add water to make a soup consistency
(use the water which we used for pressure cooking veggies.Do not throw that water)
9.Finally add salt,sugar as per taste.
10.Serve Hot.

Tip: 1. When we serve this soup for children in age (9 months to 18 months)
            We can add boiled rice or pieces of chapati/roti  to this soup and 
            blend coarsely.This will make a whole sum and nutritious meal 
            for your child.

 Tip: 2. For Non veg lovers we can add boneless chicken pieces while pressure
             cooking and transform it to nice chicken veggie soup.               

Bottle Gourd-Pumkin Soup

Ingredients:

1.Fresh Tomatoes (2 nos.)

2.Fresh Pumkin (kaddu)

3.Fresh Bottlegourd (Doodhi)
4 Fresh Ginger (as per taste)
5.Onion (1no)
6.Garlic(3-4 nos)
7.Sugar(as per taste)
8.Salt (as per taste)
9.Ghee (clarified butter) (1 table spoon)
10.Water (as per requirement)
11.Maggie masala cubes ( 1 cube)

Procedure:

1.Cut bottle gourd,pumkin,onion,tomato,garlic and ginger into small pieces.
2.Heat the pressure pan.
3.Add 1 tablespoon ghee (clarified butter).
4.Add ginger garlic and onion,saute till onion turns translucent.
5.Add pieces of bottlegourd,pumkin and tomatoes and saute for 2 Min's.
6.Add water for cooking.
6.Pressure cook for 3 whistles.
7.After it cools down take the veggies in the blender,blend into fine paste.
8.Take the paste in a deep pan,add water to make a soup consistency
(use the water which we used for pressure cooking veggies.Do not throw that water)
9.Finally add salt,sugar as per taste.
10.Add maggie masala cube.
11.Serve Hot.

Tip: 1. When we serve this soup for children in age (9 months to 18 months)
            We can add boiled rice or pieces of chapati/roti  to this soup and 
            blend coarsely.This will make a whole sum and nutritious meal 
            for your child.

 Tip: 2.This soup is rich in calcium so very nutritious for kids.Maggie masala 
            is optional.While serving it for kids avoid this masala.

Greeny Spinach Soup

Ingredients:

1.Fresh Spinach (palak) (1Bundle.)

2.Garlic(3 nos)

3.Onion (half)
4 Fresh Ginger (as per taste)
5.Sugar(as per taste)
6.Salt (as per taste)
7.Ghee (clarified butter) (1 table spoon)
8.Water (as per requirement)

Procedure:

1.Finely chop Spinach (palak),garlic,Onion and ginger
2.Heat the pressure pan.
3.Add 1 tablespoon ghee (clarified butter).
4.Add ginger garlic and onion,saute till onion turns translucent.
5.Add chopped spinach and saute for 2 Min's.
6.Add water for cooking.
6.Pressure cook for 3 whistles.
7.After it cools down take the mixture in the blender,blend into fine paste.
8.Take the paste in a deep pan,add water to make a soup consistency
(use the water which we used for pressure cooking Do not throw that water)
9.Finally add salt,sugar as per taste..
10.Serve Hot.

Tip: 1. When we serve this soup for children in age (9 months to 18 months)
            We can add boiled rice or pieces of chapati/roti  to this soup and 
            blend coarsely.This will make a whole sum and nutritious meal 
            for your child.

Tip: 2. For Non veg lovers we can add boneless chicken pieces while pressure
            cooking and transform it to nice chicken-spinach soup.               

Beet-Carrot Soup

Ingredients:

1.Fresh Beetroots (1 no.)

2.Fresh Carrots (2 nos)

3.Fresh Tomatoes(1 no.)
4.garlic(3 nos)
5.Onion (half)
6. Fresh Ginger (as per taste)
7.Sugar(as per taste)
8.Salt (as per taste)
9.Cumin (jeera)powder (1/2 tea spoon)
10.Ghee (clarified butter) (1 table spoon)
11.Water (as per requirement)

Procedure:

1.Cut Carrots,beetroot,onion,tomato,garlic and ginger into small pieces.
2.Heat the pressure pan.
3.Add 1 tablespoon ghee (clarified butter).
4.Add ginger garlic and onion,saute till onion turns translucent.
5.Add pieces of carrot,beetroot and tomatoes and saute for 2 Min's.
6.Add water for cooking.
6.Pressure cook for 3 whistles.
7.After it cools down take the veggies in the blender,blend into fine paste.
8.Take the paste in a deep pan,add water to make a soup consistency
(use the water which we used for pressure cooking veggies.Do not throw that water)
9.Finally add salt,sugar as per taste.
10.Add Cumin powder.
11.Serve Hot.

Tip: 1. When we serve this soup for children in age (9 months to 18 months)
            We can add boiled rice or pieces of chapati/roti  to this soup and 
            blend coarsely.This will make a whole sum and nutritious meal 
            for your child.

 Tip: 2. For Non veg lovers we can add boneless chicken pieces while pressure
             cooking and transform it to nice chicken veggie soup.