Amaranth Waffle

1 Comment

Introducing new grains is quite difficult to kids. Changing how you present food to your kid can make a big difference  to your children’s acceptance  of that food. These Amaranth Waffles are a great way to get your kids pleading for more vegetables !!

Amaranth Waffles can be used in so many ways. I love to accompany them with a variety of toppings such as

  • Hummus
  • Mint chutney
  • Tamarind chutney
  • Salad
  • Aloo bhaji
    Sambar
  • You can also use them as a Bread for sandwiches ( like i have made it ) or pop them in a lunchbox.

    • Ingredients

    Waffle

    1/2 cup pumpkin purée

    2 cups Amaranth flour

    3/4 cups almonds milk

    1 teaspoon oil

    1 boiled Potatoes

    1/4 teaspoon salt

    A pinch of baking soda

    Filling

    2 teaspoon paneer ( grated)

    1 teaspoon Coriander, Chopped

    1 teaspoon corn

    Hummus

    1/2 cup White channa

    1 Potato, boiled

    1/2 teaspoon Cumin powder

    1/2 teaspoon Mixed spices ( or channa masala)

    Coriander chutney

    2 teaspoon curd

    1 green chilli

    Handful Coriander

    Salt

    Method

    Preheat waffle iron. Mix and beat in flour, almond milk, vegetable oil, purée, mashed potato , baking powder, salt and just until smooth.

    Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

    Filling

    Take bowl mix all ingredients paneer , Coriander, corn, salt and chat masala together.

    Hummus

    Blend all ingredients well together.

    Chutney

    Blend it well .

    Serve hot centre filled waffles sandwiches with hummus ,chutney and pomegranate pearls.

    Broccoli and Almond Soup

    3 Comments

    This low-fat version of cream oThis low-fat version of cream of broccoli soup is a silky, smooth scrumptious soup that has a creamy consistency without any added cream.  It’s super simple to prepare and on the table in just 30 minutes! What more can you ask for?

    Health Benefits of Broccoli

    Broccoli is a low-calorie source of fiber and it’s also rich in many essential vitamins and minerals.

    A cup of cooked broccoli has just as much vitamin C as an orange, and it’s also a good source of B vitamins beta-carotene, iron, magnesium, potassium, and zinc.

    Super Food for kids and adults.

    To help your heart and muscles work better

    To make your eye strong

    To help your immune system fight to keep healthy.

    Ingredients

  • • 2 teaspoon olive oil
  • • 1/2 medium Onion ( chopped)
  • • 1 stalk celery ( chopped)

    • • 1/2 cup almond (soaked and peeled)

    • 4 cups fresh broccoli (including stems, chopped)

    • 1/2 cup peas

    • 2 cups vegetable broth

    • 1 1/2 cups nonfat milk

    Method

    1. Gather the ingredients.
    2. Heat oil on medium heat in a pot
      Gently sauté onion and celery for 3 to 4 minutes, until onion is softened.
    3. Add peas , almonds and chopped broccoli, sautée few mins .
    4. Followed by the broth . Bring to a boil, then reduce heat, cover, and simmer for 5 minutes, or until vegetables are tender.
    5. Allow soup to cool slightly, then transfer to a blender , and blend until smooth. Return soup to pot .

    6. Add milk , bring to a boil and heat gently until ready to serve.

    Shahi Makhana Chaat

    5 Comments

    Love eating chaat this lotus seed or Makhana chaat will blow your mind . .

    Makhana Chaat Recipe is a chaat made with makhanas, peanuts , spicy green chutney and sweet – tangy date tamarind chutney poured over a makhana yogurt mixture .

    Mostly makhanas eaten during the Navratri fasts, you could also serve this Makhana Chaat as an appetizer at your dinner party or serve it as a tea time snack. 

    Ingredients

    1 1/2 cup Makhana

    2 cup Yogurt

    1 teaspoon Sugar

    2 tablespoon Peanuts

    Green chutney For drizzling

    Date -Tamarind chutney For drizzling

    Nuts(almonds,cashews,raisins) chopped Handfuls

    Pomegranate For topping

    Mango cubes For topping

    Coriander For garnishing

    Method

    • Soak makhanas by adding  just enough water to cover them . Just 1/4 inch more than makhana level. Secondly after the makhanas becomes slightly soft , drain off excess water .

    • Take yogurt in a bowl . Add sugar and whisk well .

    • Put makhanas in jar or bowl . Add sweet yogurt. Drizzle green chutney and date tamarind chutney.

    • Add nuts and mangoes cube .

    • Sprinkle some pomegranate pearls and coriander on top .

    • Serve immediately .