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Quick healthy instant recipes

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Early morning cooking can be a nightmare for many people especially for the office goers who struggle with their morning meals and in this process often tend to skip their breakfast which is the most important meal of the day. Some struggle with their culinary skills and often have this excuse ready to skip their meals.

Try out these quick options to make your life easy and move to a healthy routine:

(1) Sandwich Spread: Here is a recipe of protein rich spread which you can use for your multigrain sandwiches. It is filling and rich of antioxidants. 

Sandwich Spread

Ingredients:

  1. Avocado
  2. One cup boiled chick peas
  3. One lemon squeezed
  4. A dash of olive oil
  5. Some salt and pepper

Procedure:

  1. De-seed the avocado and cut into pieces.
  2. Boil the chickpeas
  3. Add all the above ingredients in a blender along with lemon juice, salt, pepper, and olive oil. This recipe can be stored in the refrigerator and can be used for good 1 week.

(2) Oats Uttapam: This can be a great option to carry in the tiffin box too.

Oats Uttapam

Ingredients:

  1. 1 Cup Powdered oats
    b. 1 cup low fat yogurt
  2. Veggies of your choice

Procedure:

    1. Mix all the ingredients together. Add salt and cumin seeds. Can prepare this mixture a night before.
    2. Take the batter in a large spoon and pour it on the non-stick pan and spread. You can use some cold compressed coconut oil for greasing the pan.
    3. Once cooked flip the side and let it cook.

(3) Almond Mango Smoothie: This is a quickie to prepare and has a dose of essential vitamins. This is best made during the Mango season. This refreshing beverage will make you feel fresh and full.

Almond-Mango-smoothie              

Ingredients:

      1. A ripened mango
      2. Some soaked almonds
      3. To make it more nutritious some dates and walnuts will add to its value

Procedure: Blend all the ingredients together in a blender and have chilled.

(4) Sprouts sandwich: This is definitely a great easy snack recipe and full of nutrition.

Avocados_and_Sprouts
Ingredients:

      1. Multigrain bread
      2. Mix sprouts of moong, black gram
      3. Cut vegetables like onion, tomato, cucumber etc.
      4. To make it more protein rich you can add some cubes of cottage cheese or few peanuts.

Procedure:

      1. Take slices of multigrain bread
      2. Take sprouts and add vegetables of your choice, add some lemon to the chat.
      3. Put this mixture on the slices of bread. You can use some home-made spreads and paste like mint or tamarind paste instead of mayonnaise.

(5) Fruity Nutty yogurt: A delicious healthy smoothie, easy to make as well.

recipe414
Ingredients:

      1. Choose your favourite fruits
      2. Hung curd
      3. Some nuts like walnuts, almonds, raisins
      4. Honey or Jaggery by choice to add sweetness.

Procedure: Throw in all the ingredients in the blender and have it chilled.

Conclusion:

The above 5 recipes are quick, healthy and refreshing. These are good choices for those who are running out of time and are managing alone with their meals. These snacks can be taken any time of the day. They are healthy and easy to prepare.

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Quick healthy dinner recipes

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In today’s fast paced life, we are constantly chasing our goals and in the process neglecting our health and body’s needs such as rest, sufficient sleep, lots of nutrition and water. Only when we listen to our body’s needs, will it help us in return, to achieve our targets and support our daily activities.

There are innumerable reasons for not eating nutritious foods. Some of the reasons are lack of time, cooks at home or sometimes its sheer lack of knowledge on what to buy from the market, how to match two ingredients and what to do with the leftovers etc.

Well, I have tried to easy your difficulty by sharing some of the quick and easy recipes which may help you sort out dinners for all your 5 busy working days! I am sure you will love these dishes! Enjoy it guilt free! These dishes will not only do justice to your workouts but, also ensure good nutrition supply for a healthy and energetic you!

DAL KHICHDI

dk
Serves 1; preparation time 15 minutes

Ingredients:

  • 15gms Daliya
  • 10gms Yellow moong dal
  • 10gms Chana dal
  • 25gms Bottle gourd
  • 25gms Cauliflowerv  25gms French beans
  • 10gms Green peas
  • 1 Tomato
  • 2-5 curry leaves
  • 2 big green chilies
  • A tiny piece of cinnamon
  • 2 cloves
  • 1tbsp oil/ghee
  • 1tsp cumin seeds
  • 1tsp mustard seeds
  • 1/2tsp hing
  • 1tsp red chili powder
  • 1tsp turmeric powder
  • ½ tsp garam masala
  • 1tsp kitchen king masala
  • Salt to taste
  • Coriander for garnishing

Method:

  • Wash and soak the mentioned dal and daliya for about 10 minutes
  • Chop bottle gourd, cauliflower and French beans to medium sized cubes.
  • In a pan, put some oil, let it heat, then add mustard seeds, hing, cumin seed, curry leaves and green chilies. Let it simmer for a few minutes. Add red chili powder, turmeric powder, garam masala and the kitchen king masala. Mix well.
  • Add the chopped veggies and green peas. Mix well.
  • Now drain and add the soaked dal and daliya mixture. Mix well.
  • Add about 250 ml water, mix well for a few minutes. Add salt to taste
  • Now transfer this into a pressure cooker vessel and let it cook for 15 minutes.
  • Once the cooker is done, you will notice the ingredients have been cooked leaving no water behind, if there is some water left, let it cook for another 5 minutes.
  • Transfer it in a serving plate, garnish with fresh coriander leaves and serve with chilled curd.

PAV BHAJI

pav-bhaji

Serves 1; preparation time: 20 minutes

Ingredients:

  • 10gms Yellow moong dal
  • 10gms green moong dal
  • 15gms white peas
  • 10gms red gram dal
  • 25gms cauliflower
  • 25gms green peas
  • 20gms green capsicum
  • 2 tomatoes
  • 1tbsp ghee
  • 1tsp cumin seeds
  • 1tsp hing
  • 1tsp turmeric powder
  • 1tsp red chili powder
  • 2tsp Pav Bhaji masala (or add as per your taste preference)
  • Salt to taste

Method:

  • Wash and soak the pulses and legumes for 10 minutes in hot water.
  • Chop cauliflower in small pcs. Mix it with green peas.
  • In a pressure cooker vessel, mix the pulses, legumes, cauliflower and green peas, with water and add some salt. Let it cook in the pressure cooker for 15 minutes.
  • In the meantime, finely chop green capsicum and grate the tomatoes and make a puree. In a pan, add some ghee and let it heat. Add cumin seeds, hing, and let it simmer. Now add green capsicum and tomato puree, let it cook. Add red chili powder, turmeric powder, salt, and pav bhaji masala. Cook this on low flame.
  • Check if the pressure cooker is done. If yes, remove the pulses mixture and mash it lightly.
  • Now add the pulses mixture to the cooked tomato puree mixture. Mix well until everything blends well and let it simmer for a few minutes.
  • Transfer in a serving bowl. Garnish it with fresh coriander leaves and serve with multigrain breads and piece of lemon.

 

BESAN PANCAKES:

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Makes 3-4 pancakes, preparation time: 10 minutes

Ingredients:

  • 100gms besan flour
  • 1 big tomato, shredded
  • 1 big cucumber, shredded
  • 30gms bottle gourd, shredded
  • Coriander leaves, finely chopped
  • 2 green chilies (optional)
  • 1tsp red chili powder
  • 1tsp turmeric powder
  • 2tsp ginger + chilies paste (if available, to make it spicy)
  • 2tbsp curd
  • Salt to taste

Method:

  • In a bowl, take besan flour. Add shredded tomato, cucumber, bottle gourd and coriander leaves.
  • Add salt, red chili powder, turmeric powder, ginger chilies paste and curd. Mix well. Add very little water if required. We need a slightly flowing consistency of the batter to make pancakes.
  • In a pan, heat 1tsp oil, spread the batter, top it with some green chilies and some coriander leaves.
  • Let it cook on both sides on medium flame.
  • Serve it with green mint chutney mixed with some curd.

ANEER FRANKIE:

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Makes 3 Frankies.

Ingredients:

  • 15gms pearl millet flour (bajra)
  • 15gms white millet flour (jowar)
  • 10gms whole wheat flour
  • Salt to taste
  • 60gms Paneer, shredded or crushed
  • 30gms Yellow capsicum, finely chopped
  • 30gms red capsicum, finely chopped
  • 30gms green capsicum, finely chopped
  • Coriander leaves, finely chopped
  • 2-3tsp Kapol’s Frankie masala
  • 1tsp jeera masala
  • Salt to taste
  • Ginger chilies paste (if available and to make it spicier)

Method:

  • Make a roti dough by mixing all the three flours with water, some oil and salt. Cover it and keep it aside
  • In a bowl mix all the capsicums and coriander.
  • Add salt, ginger chili paste, Frankie masala and some jeera masala. Mix well. You may add come dry mango powder if you like it tangier. Add the shredded paneer to this mixture.
  • Mix well and make (3) rolls of this mixture.
  • Using a rolling pin, make 3 rotis of the dough.
  • In a pan heat some oil and cook a roti. Let it cook properly front and back. As the texture changes, add some green phudina chutney (optional) and spread it over the roti. Then keep a paneer roll on one end of the roti, and gently roll the entire roti. Let it stay on the pan if you like it crispy.
  • Serve it with ketchup, green phudina chutney or chilled curd.

STUFFED MOONG DAL DOSA

Coriander Moong Dal Dosa

Makes 7-8 dosas

Ingredients

    • 10gms Green moong dal
    • 10gms Yellow moong dal
    • 10gms Urad dal
    • 10gms Red gram dal
    • 10gms Lentils
    • 10gms Bengal gram dal

For the stuffing:

  • 40gms Paneer, shredded
  • 40gms corn kernels
  • Coriander leaves
  • 15gms coconut, shredded
  • 2 green chilies, finely chopped (optional)
  • Ginger chili paste
  • Salt to taste
  • Grounded black pepper
  • 1tsp garam masala
  • Dried mango powder (aamchur) to taste

Method:

  • Wash and soak all the dals in 3 cups hot water for 15 minutes.
  • In a bowl, mash the paneer, corn and coriander leaves.
  • Add salt, ginger chili paste, garam masala, some grounded black pepper, dried mango powder and finely chopped chilies (optional). Mix well.
  • The soaked dals must have become tender. Grind this in a mixture with minimal water. We need the batter to be dense and have flowing consistency.
  • In the batter add some salt and grounded black pepper.
  • In a pan, heat some ghee, pour a spoon full of batter and spread it in round motion.
  • Let it cook on the bottom. Flip it, and let it cook for a few minutes. Flip it again and check if it’s slightly brown.
  • Then add some of the paneer and corn stuffing on the dosa. Let it cook for a few minutes.
  • Fold the dosa in two, or you can roll it all the way. Cut in pieces and serve with green phudina chutney or some tamarind chutney.

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Skip the Chips …..But not the CRISPS ….

borugula-upma

We all have an inner child in us, which chooses to surface every time there are chips or other oily fried snacks in the vicinity.

Many of us indulge in these chips/crunchy cravings of ours while we are around our kids. And this is true from my own personal experience.

So why give up our crunchy snacks, and why make are kids give it up too. Kids don’t know the difference between healthy and junk, all they want is tasty snacks – and as my son adorably describes all crispy snacks – “Food that makes noise”.

All we need to do is change our perception, and put in a little effort, and I can assure you or your child would never want to pick up that packet of potato chips again.

I’ve put together a list of healthy snacks to satisfy our crispy cravings. Always remember any snack should be served in a small or medium sized bowl, as moderation is a key to good health.

I understand the time constraints that many of you face, and would want the easiest and quickest possible recipes available, so I’ve styled by list starting with the easiest and ending with recipes that require a bit more effort to make. I assure you all the recipes are extremely satisfying with the added bonus of being packed with healthy nutrients.

  1. Roasted Fox nuts : Popularly called Makhana in India, it’s the easiest of the lot and packed with health benefits. Why open a packet of cheese puffs, if you have Fox nuts at hand. Just heat a teaspoon of ghee or oil, add a hand full of fox nuts and roast for 2 – 3 minutes. And Enjoy.

roasted-makhana

Shelf life –Fox nuts lose their crunch if stored too long and are best eaten on the same day. But they are so easy to make, that it’s not even a bother to make daily if required.

  1. Popcorn – Popcorn is an all-time favourite and can go both ways on your health balance. Buy a pack of pre-seasoned, ready to pop, packet of microwave popcorn and you are loading yourself with excessive salt and preservatives and most probably even trans fats. Whereas pop a cup of natural popcorn on your stove with a teaspoon of butter or oil and you have a wonderful, light and healthy snack which you can season any way you want.

Popcorn1

Shelf life – can be kept in an airtight container for 1 – 2 days.

  1. Chapati (Roasted wheat bread) crisps – An alternate to your packet of air filled, trans fats laden packet of potato chips.

Crispy-Baked-Tortilla-Chips

Just cut up some day old chapattis (whole wheat breads) into triangles or squares or however you like. Toss it with 2 teaspoons of oil and any spice or seasoning you want – I prefer mine with garlic powder, a pinch of salt, pepper and oregano. Bake in a preheated oven at 160°C for 10 – 12 minutes, toss once check for crunchiness and bake for another 6 – 8 minutes. And Enjoy.

This recipe can also be made with whole wheat pita bread.

Shelf life – can be kept in an airtight container for up to two days – that is if they last that long.

  1. Baked Sweet potato or banana chips –

Yes chips, I know I initially said skip the chips, but I meant the fried kind. There is nothing wrong in baking your chips. And trust me the sweet potato ones are the best. Because of their mildly sweet flavor, they hardly require any salt.

Turn the oven to 200°C and line a baking tray with foil.

Thinly slice your sweet potato and put in a bowl of chilled water. Pat the sweet potato slices dry with some kitchen paper or a clean towel and arrange on the tray.
Mix with 2 tsp of oil and lightly stir to coat all sides.
Spread them out again so they are mainly in contact with the foil.
Bake for 8 – 10 minutes until golden brown, turning once half way through. Keep an eye on them towards the end as they can quickly turn from done to burnt.

Shelf life – 2 – 3 days in an airtight container.

  1. Puffed Rice Mixture (Kurmura chivda) – This is a favorite with my son, and he actually prefers these over a packet of store bought snacks or banana chips. And I am not kidding. The best part of this recipe is you can add whatever you like.

borugula-upma1111

1 – 2 cups of Mouri or Puffed Rice (As much as you want)

Hand full of Roasted Chickpea/Roasted peanuts/Roasted Foxnuts

  • 2 tsp oil
  • Mustard seeds
  • Cumin seeds
  • Curry leaves
  • Flax seeds & sesame seeds
  • Turmeric powder
  • Chilli powder and salt

Heat oil in a pan, temper with mustard seeds, curry leaves, cumin seeds, flax seeds and sesame seeds (you can even add chopped green chilies if you prefer it spicier). Add all the dry spices and then add the puffed rice or Kurmura and roast thoroughly till is gives of a nice aroma and is well coated with the spices. Turn of the heat and add the whole grams/peanuts/foxnuts or a bit of everything.

Shelf life – 4 -5 days in an air tight container

  1. Roasted chickpeas – This is a more recent addition to my list, tried it after I read a bit about it on the net, and wasn’t really convinced how chickpeas would taste in a crunchy form, or if they would even turn crunchy. But all my doubts were put to rest after I actually tried and tasted it. It’s the best protein packed snack I can recommend to anyone be it someone looking for weight loss, weight gain, muscle gain or just for plain munching. The recipe is also pretty simple to follow.
  • 1 cup boiled chickpeas – not made very soft, or you could say semi – boiled.
  • 2 tbsp oil

Seasonings of your choice.

roasted-chickpeas-garbanzo-beans-3144

 

Boil your chickpeas after soaking them overnight and boil either in a sauce pan with sufficient water. Or in a pressure cooker for a 1 -2 whistles. Drain and dry the boiled chick peas thoroughly, the lesser the moisture the quicker it takes to roast. Mix with oil and salt. Roast in a preheated oven at 200 °C for 15 minutes, toss and roast for another 10 minutes or until crunchy. Mix with other seasonings of spices.

After the success of the recipe I thought to myself why stick with only chickpeas and tried the same recipe with some other pulses as well. Like whole green gram (moong), White peas (Vatanas) and green peas. All of these turn crunchy and are tasty the same way.

You could also make a crunchy pulse mix to munch in the evenings.

Shelf Life – 1 – 2 days in an airtight container – though mine didn’t last that long.

  1. Baked crispy Okra – this one is actually more of a lunch side than a snack, but still falls in the crispy category. And again usually made to special requests from my little one.

okra_3

It’s actually a traditional recipe in Gujarat in Western India. This is normally deep fried. All I’ve done is just baked it instead of frying it with the same results.

Okra (Bhindi) sliced into thin strips

  • 1 tbsp Chickpea Flour
  • 1 tsp oil
  • Salt
  • Red chilli powder
  • Dry Mango powder (Amchur)
  • Cumin seed (Jeera) powder

Mix all the ingredient with the Okra and keep for 30 minutes, spread out on a greased oven dish and bake at 160 °c in a pre – heated oven for 10 minutes. Stir once and bake again for 10 minutes or until crispy.

Shelf life – Eat on the same day prepared as it doesn’t keep

  1. Multigrain / sweet potato / pumpkin crackers.

MultiGrain_Crackers_With_Sesame_Seeds_Chives_And_Chili_Flakes

Last but not the least, homemade crackers, with the added goodness of pumkin or sweet potato. I love these, they are extremely healthy, but yes they are also a bit tedious.

  • 1 cup whole wheat flour
  • 1/2 cup ragi/nachni flour (or any flour blend you chose to use)
  • 2 tbsp toasted flaxseed (ground or whole)
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1 cup of sweet potato puree (two small boiled sweet potatoes mashed with 1/4 cup milk)
  • 1 teaspoon sugar
  • 1 tsp garlic powder (optional)
  • 2 tsp mixed herbs (optional)
  • pepper or paprika (optional)
  • sesame seed to top
  • kalonji (nigella) seeds to top

Method:

Preheat oven to 170 degrees.

Sift flour, baking powder, sugar and salt together into a large bowl. Place sifted flour mixture, butter, flax seeds and herbs and spices in the bowl of your food processor and pulse for a few times, until the mixture resembles bread crumbs.

Add the sweet potato puree and pulse a few more times.

The dough should blend together.If you find that it has dried a little you could add a bit of milk but, be careful not to make it too soft. Knead the dough with your hand and divide it into 4 – 5 large portions.

Roll each portion as thin as you can, an easy tip for rolling thin portions is to roll them in between wax paper or cling wrap. If you want to top them with sesame seeds, sprinkle sesame seeds on top and roll once with your rolling pin to seal the seeds. Cut into any desired shape and bake in the preheated oven for 10 minutes.

You can also store half the dough in the freezer for later use.

Shelf – life – keeps easily for a week in an airtight container.

NOTE: All recipes are a regular in my kitchen and have passed quality and taste tests by my 3 year old son.

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Delicious Recipes from Ragi

1.

After a long summer vacation kids are getting back to school. School life is tiring and we all have gone through it. It’s through these growing years that children need good nutrition and what if this nutrition can be made tasty and interesting with newer recipes time and again.

Here are a few healthy recipes that can be made with Ragi

  1. Ragi Porridge

Ragi Porridge

Ingredients

  • Ragi Flour 30gms
  • Water 200ml
  • Salt/ Jaggery
  • Milk 3 tbsps/ Buttermilk 50ml
  • Ghee 1 tsp

Procedure:

  • Take a pan and fill in the pan with water and allow it to boil.
  • Once the water starts boiling add jaggery or salt depending on the type of porridge. Then add ragi slowly while stirring in the water and prevent lumps formation.
  • Stir continuously till ragi is cooked for 5 minutes.
  • Once ragi is cooked add milk or buttermilk and turn off the heat.
  • Serve ragi hot with ghee and topped with nuts like almonds or walnuts.

Notes:

  • Ragi porridge is a simple yet healthy recipe that an infant can start their food with ragi apart from rice which is used as their first food.
  • Ragi is gluten free, hence it is given to people having gluten intolerance too.
  • It is less allergic unlike oats and thus, can be used as a universal food.
  • People who don’t take milk can substitute ragi for good calcium in their diet.
  • As we know ragi is a millet that is rich in calcium and iron. It also has good B complex vitamins.
  • It can be had as a breakfast option or mid morning snack too.
  • Can be used in weight loss diets too.

Preparation Time: 5 mins

Cooking Time: 5 mins

Serving size: 1 No.

  1. Apple and Ragi Halwa

apple-raga-halwa

Ingredients:

  • Apple 1 no.
  • Ragi 3tbsps
  • Ghee 1 tsp
  • Water little
  • Cinnamon powder a pinch
  • Jaggery 2 tsps

Procedure

  • Soak apple in salt water to wash off the pesticides on the skin for few minutes.
  • Grind the apple with skin or without skin and keep aside.
  • Take a pan, add water and jaggery and allow it to boil.
  • Once the water starts boiling add ragi flour and stir continuously and mix together to remove lumps.
  • Once ragi is cooked, add ghee and grounded apple paste to the ragi and mix well.
  • Stir it together for few seconds and switch off the heat.
  • Make sure we are not cooking apple too much.
  • Serve hot or refrigerate it for half an hour and serve with Grated nuts.

Notes:

  • Ragi is used for its good iron and calcium content. It’s as filling as our routine cereals we take.
  • Its best used for kids as ragi helps in bone formation and healthy teeth too.
  • It’s easily cooked and mixed with various ingredients to make it healthier as we mixed apple that is rich in soluble fiber and also Vitamin C and made the recipe more nutritious.
  • Best for breakfast option and evening snack once the kids come back from school , this recipe can be served to replenish their nutrition.

Preparation time: 2 mins

Cooking time: 7 mins

Serving Size: 1 no.

  1. Ragi Idli

ragi-idli-recipe

Ingredients:

  • Idli Rice/ or idli rawa -1 cup
  • Ragi flour/finger millet flour -2 cups
  • Whole Urad dal (whole/without skin) – 1 cup
  • Fenugreek seeds -1/2 tsp
  • Salt as needed

Procedure:

  • Wash and soak urad dal + fenugreek seeds for 4 hours. Wash and soak rice separately for 4-5 hours or we get lidi rawa separately which can be soaked and added directly to urad dal after grounded.
  • Grind urad dal adding water little at a time until smooth and fluffy. Remove and keep it in a vessel.
  • Grind rice adding water from time to time to a slightly coarse batter.
  • Now add the urad dal batter, ragi flour and salt to the rice batter and grind everything together until well mixed. The consistency of the batter should be similar to idli batter (neither too thick nor too thin).
  • Remove from the wet grinder and mix it well with your hands. Leave it to ferment overnight or for 7-8 hours. Use a big vessel to prevent it from over flowing as it will double while fermenting. Our Ragi Idli batter is ready.

Method

  • Heat water in an idli vessel or steamer. Mix the fermented ragi idli batter well and pour a ladle of batter into the idli molds and place it inside the steamer or idli cooker.
  • Steam cook for 10-15 minutes or until a toothpick inserted in the center of the idli comes out clean. Once done sprinkle water and remove from the mold after 2-3 minutes.
  • Serve hot with sambar or chutney of your choice.

Notes:

  • Ragi idli is a steamed recipe and it will gain lot of nutritional value.
  • Best had for breakfast options. It is also a good tiffin option for school or evening snack once the child returns from school
  • Easily digestible and has good probiotic bacteria as it is fermented.
  • Calcium rich with less fat.

Preparation Time: 30mins

Cooking time : 20 mins

Serving size: 4 no.s

  1. Ragi coconut cookies

ragi biscuit

Ingredients:

  • ¾ cup desiccated coconut / dried coconut
  • ¾ cup ragi flour / finger millet flour (can use even ragi puttu podi for the best crust)
  • ½ cup wheat flour or plain flour/ maida (if possible use unbleached flour)
  • 150 grams unsalted butter
  • 150 grams jaggery
  • 1 tbsp. honey
  • 1 to 2 tsp. Vanilla extract
  • 1 small egg

Procedure:

  • Take butter and jaggery in a bowl and beat them together till light and fluffy.
  • Once it is done add egg and beat it in a blender. Also add vanilla extract and mix well
  • Now add coconut, wheat flour and maida. Blend them continuously.
  • Once a moist dough is formed, sprinkle honey all over evenly and mix it.
  • Cover and refrigerate for at least 1 hour.
  • Preheat the oven to 180 C for at least 15 mins.
  • Make balls and flatten them slightly on the baking sheet.
  • Bake the balls till done. It may take around 10 mins.
  • Make these in batches till the entire dough is finished.
  • Cool the ragi biscuits on a wire rack. Store in an airtight container and use up within 2 weeks.

Notes:

  • These biscuits are very healthy and has good energy.
  • Can be used as an interval snacks for the kids instead of regular biscuits as these contain ragi which has calcium and iron.
  • As they contain wheat flour too fiber is also well incorporated in the recipe.
  • Kids like cookies and tend to go out and buy them. Instead these can be prepared at home with good sanitation and hygiene.
  • Overall, nutritious and kids love biscuits as their snacks, Hence, a well nutritious and filling recipe.

Preparation Time: 1hr

Cooking time: 10mins

Serving size: 4 no.s of biscuits.

  1. MULTI GRAIN DOSA

ragi-dosa

Ingredients:  1:4 ratios

  • 1 cup Urad dal (soak separately)
  • 1 cup of each jowar , ragi, bajra, brown rice ( anyother millet combination) (soak all together)
  • 2 tsp methi seeds
  • Salt

Preparation:

  • Soak
  • Grind all together and make a batter.
  • Leave it to ferment.
  • Add salt just before cooking
  • Make dosa on the pan and serve hot.

Notes:

  • Because of the colour of ragi, dosa is modified to be mixed with different grains and made acceptable to the eyes. As it is said, we eat first with our eyes.
  • We can mix only ragi and dal and rice and make dosas. But, making a multi grain dosa will also give various nutrients that each ingredients have.
  • Kids usually get bored with regular breakfast options hence, such innovative and different ingredients should be used to get various nutrients.
  1. Ragi and Nuts laddoo

ragi-ladoos2

Ingredients:

  • Ragi 3 tbsps
  • Almonds 4 nos.
  • Walnuts 4 no.s
  • Coconut 1.5 cup
  • Elaichi 4 no.s
  • Jaggery 1 cup
  • Sesame seeds 2 tbps

Procedure:

  • Roast ragi flour in 1 tbsp. ghee till it turns aromatic.
  • Dry roast almonds, walnuts and set aside
  • Lightly roast coconut and sesame seeds. Cool them.
  • Grate jaggery and set aside.
  • Now blend dry ingredients together or separately i.e., almonds, walnuts, coconuts, sesame seeds and elaichi
  • Now add Ragi flour in the blender and jaggery and blend well.
  • Let the oil in the nuts and other ingredients ooze out and mix well in the blender.
  • Make balls while the mix is still warm. If needed add melted warm ghee and make balls.
  • Ragi and nuts laddoo are ready to eat.

Notes:

  • As it is laddoo kids like to carry them in their wrist while studying or playing and eat.
  • They can be stored for weeks.
  • Most of the kids feel stressed up during their exams and tend to loose hair.
  • As ragi and nuts contain iron it will help them gain lustrous hair.
  • Also nuts contains good fats which will help the kids to have a good memory.

Preparation time: 20 mins

Cooking time: 10 mins

Serving size: 5 no.s of laddoos

  1. Ragi Banana Chocolate Cake

Ragi Banana Chocolate Cake

Ingredients

  • 1 cup all purporse flour
  • 1/2 cup finger miller flour (ragi flour)
  • 1/2 cup of cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs or Flaxmeal Egg Replacer
  • 1-1/4 cup brown sugar
  • 1 teaspoon vanilla essence
  • 1 cup milk or almond milk (vegan)
  • 1 cup oil
  • 1 cup of mashed bananas

Directions for Ragi Banana Chocolate Cake Recipe

  • To begin making the Chocolate Banana Finger Millet Cake Recipe, first get all the ingredients ready.
  • Next, preheat the oven to 180 C and grease and flour a large loaf pan or a spring foam pan or a bunt pan
  • Sift the flours, cocoa powder, along with baking powder and salt. Keep aside. I like to double sift the flours as it incorporates a good amount of air.
  • In a large bowl add in the oil, sugar, eggs (Flaxmeal Egg Replacer), vanilla essence and milk. Beat together all the ingredients until combined.
  • Gradually beat in the flour mixture and finally the bananas. Beat until all the ingredients are well combined.
  • Pour the cake batter into the greased pan, place it into the oven to bake for about 35 to 45 minutes until a tester when inserted inside comes out clean.
  • Once the chocolate banana cake is baked, allow it to cool for a little bit before you can cut into slices.
  • Serve the Healthy Finger Millet Banana Chocolate Cake along with tea or coffee or even as a healthy snack for the kids.

Note:

  • Cakes are delicious, and healthy if ingredients are planned well.
  • We buy cakes from outside to celebrate birthdays, anniversarys etc. Cakes are a token of celebration.
  • When prepared at home, we can plan healthy nutrients and prevent bacterial contamination and prepare hygienically.
  • As kids love cake delicacies, they can get good nutrients like calcium, iron, good calories too from ragi and as we are adding banana it had good antioxidants like zinc and gives us energy too.

Preparation time: 1 hr

Cooking time: 40 mins

Serving size: Half a kg cake

Let’s make healthy combinations for the kids and make them happy and stay healthy.

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