TABLE OF CONTENTS

1. 80+ Homemade Snacks Recipes

2. Table of Contents

3. Introduction

4. About The Author

5. Sathumaavu Crackers

6. Pumpkin Spice Cookies

7. Eggless Oats Cookies for Toddlers

8. Homemade Ragi Cookies Recipe| Finger Millet Cookie

9. Homemade Paneer Wheat Biscuit Recipe for Kids

10. No Bake Gluten Free Cookie Dough Bites method

11. Punjabi Sweet Mathri Recipe for Children method

12. Whole Wheat Chocolate Chip Cookies Recipe

13. Whole Wheat Nankhatai Recipe

14. Besan Ladoo Recipe

15. Atte ki Pinni Recipe

16. Dates Sesame Seeds Ladoo Recipe

17. Sorghum/ Jowar Balls/Appe / Cholam Kuzhi Paniyaram

18. Jaggery Ginger Turmeric Balls for Toddlers Recipe

19. Millet Sathumaavu Urundai / Millet Sathumaavu Laddu Recipe

20. No Bake Energy Balls For Kids Recipe

21. Poha Laddu Recipe

22. Ragi Ball / Ragi Laddu Recipe

23. Puffed Rice Balls Recipe for Toddlers and Kids Recipe
24. Ragi Flakes and Dates Laddu Recipe

25. Sesame Laddu Recipe for Toddlers Recipe

26. Dry Fruit Balls for Toddlers Recipe

27. Easy Cheese Corn Balls Recipe

28. Baked Fish Balls Recipe for Kids

29. No Bake Brownies with Dry Fruit Recipe

30. Fresh Fruit Popsicles Recipe

31. Nutri Mix Popsicles Recipe

32. Whole Wheat Orange Muffins Recipe

33. Strawberry Yogurt Muffins Recipe

34. Spiced Carrot Walnut Muffins Recipe

35. Carrot Oat Muffins Recipe

36. Sathumaavu Banana Muffins

37. Breakfast Banana Bars

38. Healthy Frozen Yogurt Bark for Kids

39. Dry Fruit Jaggery Energy Bars

40. Whole Wheat Spicy Roll

41. Easy Bread Roll

42. Chinese Spring Rolls

43. Beetroot Rolls

44. Tricolor Bread Sushi Rolls

45. Peanut Butter Bites

46. Sprouted Moth Beans Frankie Recipe

47. Herbed Potato Bites Recipe

48. Banana Fritters with Jaggery

49. Spinach Fritters Recipe

50. Curd Fritters Recipe

51. Zero-Fat Vegan Soya and Chana Dal Cutlets

52. Sathumaavu Cutlet/ Sathumaavu Tikki Recipe

53. Brown Rice Cutlets Recipe

54. Kalmi Vada Recipe

55. Sooji Cabbage Dhokla Recipe

56. Healthy Whole Wheat Momo Recipe

57. Moong Dal Pakodi Recipe

58. Palak Poha Pakoda Recipe

59. Sathumaavu Pakoda Recipe

60. Paneer Pakoda

61. Hung Curd Vegetable Sandwich

62. Tricolor Sandwich/ Tiranga Sandwich Recipe

63. Crispy Coconut Chutney Sandwich

64. Rajma Sandwich Recipe

65. Vegan Banana Coconut French Toast

66. Healthy Bread Idli Recipe

67. Barnyard Millet Banana Bread Recipe

68. Whole Wheat Banana Bread Recipe with Jaggery

69. Sweet Corn Salad

70. Barnyard Millet Vegetable Salad

71. Roasted Chickpeas Snack

72. Maize Flakes Chivda Recipe

73. Caramelized Nuts Snack

74. Flavored Paneer Recipe

75. Beetroot Burger Recipe

76. Veggie Burger Recipe

77. Vegetable Pizza Dosa Recipe

78. Raisin Spread Recipe

79. Mango Museli Shots

80. Sathumaavu Lollipop

81. Colorful Fruit Skewers

82. Idli Upma

83. Mini Idli Fry

84. Brown Rice Poha

85. Chocolate Trail Mix

86. Sprouted Sathumaavu Dosa

87. Sathumaavu Burfi / Sathumaavu Fudge

Introduction
Gift your toddler the most delicious, homemade snack every evening!
Finding a perfect snack every evening can make it hard for you to come up with
foods that are small enough for them to eat yet are still packed with all the essential
vitamins and minerals that their growing bodies need. In fact, one of the questions I
always get from my readers is ‘what shall I make for today snack?’ I get you! 
While every parent can appreciate the convenience of store-bought bites, balancing
them with wholesome meals you have prepared yourself not only provides better
nutrition but also teaches your toddler good eating habits. Packed with over 80
recipes and loads of nutritional information,  cooking healthy homemade snacks is
easy, even for busy parents.
 
By setting aside only a few hours a week, you can make and store an array of
nutritious foods to keep your toddler happy.
 
Below you will find some of my moppets’ favourite snacks that they devoured when
they were toddlers. 
 
 About The Author
Dr Hemapriya Natesan is an experienced medical practitioner and Mom to two
adorable kids – an 8-year-old and a 3-year-old. She is also the founder of the
successful parenting blog My Little Moppet and the owner of the health food store,
Little Moppet Foods. Fondly known as the 'Doctor Mom', Dr Hema regularly posts
about child health, baby nutrition and kid-friendly recipes on her website. Besides
this, she runs the very active Kids Food Recipes Facebook group, where she
answers parenting questions from readers and customers. She has also started a
fitness program for Moms to target a common problem - getting rid of the baby
weight!

You can get in touch with Dr Hema by emailing her at hema@mylittlemoppet.com

or messaging her on Facebook.
 SATHUMAAVU CRACKERS

Recipe Type: Snacks 

Cuisine: Indian 

Prep time: 15 mins 

Cook time: 8 mins 

Total time: 23 mins

Ingredients 

1 and 1/2 cup Sathumaavu Health Mix Powder

2 tbsp oil 
1-2 tsp crushed black Pepper powder 
1 tsp roasted Cumin powder 
Salt to taste 
Pinch of Baking powder 
1 Beetroot 
5-7 fresh leaves of Spinach (Palak)

Instructions 

1. Wash the spinach leaves well. Grind the leaves to a fine paste, using 1/4 cup drinking water
and strain to get fresh spinach juice. Peel, wash and grate the beetroot. Grind it to a paste and
strain to get beetroot juice. 

2. In a mixing bowl, add the Sathumaavu, cumin powder, crushed black pepper, 2 tbsp oil, salt,
and baking powder. Mix everything well to get a crumbly mixture. Divide the mixture equally
into two bowls and keep aside. 

3. Use the beetroot juice to one half of the sathumaavu mix and knead it to form a dough. To the
other half of the sathumaavu, add the spinach juice and knead. Keep the dough covered for 10
minutes. Knead each dough portion again for a minute. 

4. Roll out each portion of dough separately with a rolling pin till its thin enough for crackers.
Using a round lid or small cookie cutter, cut the rolled dough into crackers. Use a fork to make
patterns on the crackers and place them on a greased or lined baking tray. 

5. Bake the crackers at 180 degree Celsius for 7-8 minutes until they are crisp. You can serve
them together or individually with a dip.
 PUMPKIN SPICE COOKIE

Recipe Type: Snacks                                                                         

Prep time: 20 mins                                                                                             
Cook time: 15 mins                                                                                            
Total time: 35 mins
Serves: 10 big cookies

Ingredients
1 cup all purpose flour
1/2 tsp Baking soda(avoid for babies under one year old)
1/2 cup unsalted butter
1/2 cup sugar 1/2 cup brown sugar
1 large egg
1/4 tsp salt
1 1/2 tsp vanilla essence
3 tbsp pumpkin spice powder.
Instructions
1. Mix wet ingredients and beat well.
2. Mix separately dry ingredients and beat well.
3. Add the dry ingredients to the wet ingredients.
4. On a greased baking tray drop a heap of the mixture with a spoon. Don't
spread it.
5. Bake for 8 to 10 min in a preheated oven at 375 degrees.

Notes:
The pumpkin spice powder can be made at home also. Mix the following
ingredients, 4 tsp Cinnamon, 2 tsp Powdered Ginger, 1/2 tsp powdered nutmeg.
 EGGLESS OATS COOKIES

Recipe Type: Snacks

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins

Ingredients
Quaker Oats - 100 gm
Sugar - 50 gm
Ghee - 60 gm
Whole wheat flour - 3 tbsp
Instructions
1. Grind the oats and sugar separately into a fine powder.
2. Put the ghee in a bowl. Add the powdered sugar and cream well using a large
spoon or ladle.
3. Give the powdered oats a good whisk and then add it into the creamed sugar
and ghee.
4. Add the whole wheat flour and whisk so that all the ingredients are mixed well.
5. Use your hands to form a dough. It may be too soft to handle, so chill it in the
refrigerator for about 30 minutes.
6. Preheat the oven to 360 degrees Fahrenheit. Remove the dough from fridge; it is
probably firmer by now. Divide the dough into lemon sized balls.
7. Take one portion ball and flatten it in the palm of your hand. If you'd like to make
thumbprint cookies, use a rounded measuring spoon to form a small depression
in the center. You can fill this hole with jam or chocolate, depending on your kids'
choice.
8. Alternatively you can use a wet fork to press patterns on the cookie.
9. Once done with all the cookies, arrange them on a baking sheet, about an inch
apart from each other. Place the sheet into the preheated oven and bake for 15 to
20 minutes. Don't let them brown completely, or they'll get burnt.
10. Let the cookies cool to room temperature on a wire rack before serving
 HOMEMADE RAGI COOKIES

Recipe Type: Snacks

Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hour & 5 mins

Ingredients

Finger millet/ragi flour - ½ cup

Wheat flour - ½ cup
Powdered white sugar/powdered jaggery - ½ cup
Cold Butter-100 grams/1/2 cup
Baking powder - 1 tsp(avoid for babies below one year old)
Milk - 2 tbsp to knead the dough

Instructions
1. Sift the ragi flour, wheat flour and baking powder together.
2. Add the cold butter to the flour mixture and mix it with your hand.
3. You will get a mixture that resembles breadcrumbs, as shown in the picture below:
4. Add the powdered sugar and mix well.
5. Add one or two tablespoons of milk to make the dough softer. Take care not to add more
milk as the dough will become runny and cannot be used after that.
6. Roll the dough into a ball and refrigerate for half an hour.
7. After half a hour, divide the dough into small balls and flatten it on your palm to make round
cookies.
8. Line a baking tray with aluminium foil. Place the cookies on the baking tray, and with help of
fork, make 3-4 stripes on the cookies to ensure even baking.
9. Preheat the oven to 180 °C. Bake the cookies for 15-20 minutes at 180 °C.
10. Keep checking in between as the cookies may cook faster than expected. When they start
browning at the edges, it's time to remove them.
11. Cool them on a wire rack and store in an airtight container. If stored properly, they can last up
to 15 days.
 HOMEMADE PANEER WHEAT
COOKIES

Recipe Type: Snacks

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins

Ingredients

¾ cup cold crumbled paneer / Indian Cottage Cheese

¾ cup whole wheat flour
⅛ tsp baking powder (optional)
50 gms salted butter (3 ½ tbsp) (can use unsalted and add salt to it)
1 small onion, roughly chopped
1 green chilly
1 tsp carom/ajwain seeds
10 curry leaves chopped

Instructions
1. Sieve the wheat flour and baking powder together and set aside. I always seive the flour for
cookies or biscuits as it gives soft texture.
2. Preheat the oven to 170 C, grease a baking tray and set aside.
3. Grind the onions, green chilly, carom seeds and curry leaves coarsely.
4. Add crumbled paneer to the butter and whisk till smooth.
5. Add flour and the rest of the ingredients to this and mix well to form a non-sticky, stiff dough.
6. With a rolling pin, roll out the dough and cut with cookie cutters. You can also take a ball of
dough and flatten it in you hands to make round cookies. Ensure that the cookies are thin to
make them crispy.
7. Take a fork and pierce the crackers, so that they do not puff up. Bake them for 15 to 20 mins
at 170 C. Keep checking every 15 minutes, and take out the biscuits when they start browning
slightly. Don't worry if the biscuits seem soft initially; after cooling they turn out crispy.
8. Cool the biscuits on a wire rack. Store in an air tight jar; they last well for more than 15 days if
stored properly.

NOTES
For Babies less than 1 year, no need to add salt as the butter is salted. For toddlers salt can be
added according to taste
 No Bake Gluten Free Cookie
Dough Bites

Recipe type: Snack
Cuisine: American
INGREDIENTS
2 tbsp coconut oil
2 tbsp milk of choice, almond or coconut
¼ cup brown sugar
⅛ cup pure maple syrup
½ tbsp pure vanilla extract
¼ tsp salt
1 cup oat flour
1 cup ground almond
⅓ cup carob chips (or mini chocolate chips)
½ tsp cinnamon powder
METHOD
1. In a large bowl, melt the coconut oil. Whisk in the milk, coconut sugar, maple
syrup, cinnamon and vanilla until well combined.
2. Add the flours and salt. Taste and adjust sweetness if necessary, or add more flour
or oil for a soft and sticky ( but not too sticky) dough.
3. Be careful not add too much flour, they dry out as they chill. Fold in the carob or
chocolate chips and mix.
4. Using a small cookie scoop, scoop onto a parchment sheet. Smooth the balls into
rounds with oiled hands. Refrigerate until set.
5. To make it more appealing to youngsters, dip the chilled bites in melted
chocolate, on a wire rack with parchment paper underneath to catch the dripping
excess. Chill again before serving to set the chocolate. Garnish with sprinkles.
 PUNJABI SWEET MATHRI

Recipe Type: Snacks

Prep time: 1 hour
Cook time: 30 mins
Total time: 1 hour & 30 mins

Ingredients
500gm wheat flour
300 gm organic jaggery
100 gm ghee
½ tbsp fennel seeds powdered/saunf
Ghee/oil for frying
Instructions
1. Dissolve jaggery in ½ of water and boil it to make a syrup.
2. Let the jaggery syrup cool down.
3. In a big bowl take the flour.
4. Add ghee and mix the flour with this ghee evenly.
5. Add powdered fennel seeds.
6. Knead into a tight dough using jaggery syrup.
7. Let it rest for 1 hour.
8. Take a small portion of dough roll it.
9. Cut mathri of desired shape.
10. Pierce them with a fork.
11. Repeat with the rest of the dough.
12. Either Deep Fry or bake the mathri.
NOTES
The Mathri can be stored in airtight container for 15 days. 
It can be also baked for 12 to 15 minutes or till they get done at 180 degrees Celsius
 WHOLE WHEAT CHOCOLATE
COOKIES

Recipe Type: Snacks

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins

Ingredients

1 large or 2 small ripe bananas

¾ cup whole wheat flour
¼ cup chocolate chips (I have used both white and brown mini choco chips)

Instructions
1. Preheat the oven at 180 degrees Celsius .
2. Line the baking tray with a parchment paper , grease it with melted butter or oil.
3. Take the ripe banana in a mixing bowl. Mash it well either using a fork or potato masher.
4. Add flour to it and blend well.
5. Add choco chips and gather the mix together.
6. Scoop out equal portions of the mix onto the greased and lined baking tray
7. Spread into round discs using back of the spoon ( Keep some space between the cookies)
8. Transfer the baking tray to a preheated oven and bake the cookies for 22-25 minutes at 180
degrees Celsius.
9. Keep a watch after 20 minutes as temperature may vary from oven to oven.
10. Allow the cookies to cool down completely on a wire rack before transferring them to a air
tight container.
11. Serve the delicious and healthy chocolate chip cookies with milk to your young one.

NOTES
These cookies can be stored upto 2 days at room temperature.
 WHOLE WHEAT NANKHATAI  

Recipe Type: Snacks

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins

Ingredients
1 cup whole wheat flour
½ cup powdered sugar.( according to taste)
¼ tsp baking soda(avoid for babies below one year old)
½ cup (1 stick) butter (if you use salted adjust the salt you add)
salt to taste
¼ tsp cardamom powder
½ tsp ginger powder
1 tbsp semolina (rava)
Instructions
1. Preheat oven at 325 degrees Celsius. Beat sugar and butter till creamy.
2. Add cardamom, ginger and salt and beat again. Add baking soda and beat once .
3. Little by little, add flour and mix till the mixture becomes crumbly. ( I used the
hand blender here too. You can also add chopped nuts at this point)
4. Transfer the mixture to a bowl and knead lightly to form a dough. Don't overdo it.
5. Make small rolls and place on a greased and floured baking tray, an inch apart
from each other. You can use the bottom of a steel tumbler to flatten them slightly.
6. Bake for 15 min. Once cracks appear on the surface, they'll be done soon. Over
cooking might lead to the base getting burnt.
 BESAN LADOO

Recipe Type: Snacks

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins

Ingredients
Besan flour/ Kadalai Maavu / Chickpea flour - 1 cup
Powdered Mishri Sugar / Powdered Normal Sugar - ½ cup
Ghee - 3 Tbsp
Elaichi Powder - ½ Teaspoon
For the replacing the sugar with jaggery see notes section below
Instructions
1. Heat a kadai and dry roast the besan flour till it releases the aroma.
2. Take care not to brown the flour as it will give a burnt taste to the ladoo.
3. Allow the flour to cool and sieve.
4. Mix the powdered sugar with elachi powder and add to the cooled flour.
5. Melt Ghee in a kadai.
6. Add the melted warm ghee to the flour and mix evenly.
7. The ghee should be added when warm or else it will be difficult to roll out the
ladoos.
8. Roll them into even sized ladoos and garnish with preferred nuts.
NOTES
If using Jaggery instead of sugar
Besan flour - 1 cup
Jaggery - ¾ cup
Ghee can be skipped or can be added
Heat water and add the jaggery to it, and stir till the jaggery melts. After the jaggery
is melted completely, seive to remove impurities.
Then heat the jaggery syrup again to obtain a sticky consistency.Add the flour and
cardamom powder to it and mix nicely. Leave them for awhile and roll them into
ladoos when mildly hot
 ATTE KI PINNI

Recipe Type: Snacks

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins

Ingredients
Whole wheat flour - 200 gm
Ghee - 200 gm
Grounded sugar - 200 gm
Almonds crushed - 1 cup
Musk melon seeds - 2 tbsp
Edible gum - ¼ cup
Instructions
1. Heat ghee in a pan or kadhai. Lightly fry the gum in the ghee. As the gum begins
to puff up like popcorn, continue to fry on a low flame till cooked all the way on
the inside. Keep aside.
2. In the same pan, add flour and keep stirring till it roasts to a brown color and
gives off a nice aroma. Ensure that the flame is low to keep it from burning.
3. Add almonds and melon seeds. Add the fried gum and stir to mix. Turn off the
flame, add sugar and mix thoroughly.
4. When the mixture cools down enough to handle with your bare hands, take small
portions and roll them into balls. When done, keep the laddus aside to firm up
nicely.
 DATES SEASAME SEEDS LADOO

Recipe Type: Snacks

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins

Ingredients

5 cup seedless dates (use good quality soft variety dates)

⅓ cup white Sesame seeds

Instructions
1. Heat a pan or wok and dry roast the sesame seeds on a low flame until aromatic.
Remove to a plate and allow to cool down.
2. Reserve 2 tablespoon toasted sesame seeds and transfer the rest to a grinder jar and
pulse 2-3 time to get a coarse powder. Do not grind too much or it will turn into paste.
3. In a mixing bowl, mash the seedless dates with your fingers or use a food processor to
do so.
4. Add the sesame seeds powder to the mashed dates and mix well either with your
hands or a food processor. Make a dough of the mixture. Do not apply any wet
ingredient like milk or water or ghee while doing so.
5. Pinch out gooseberry shape balls out of dough and roll it in circular shape between
palms. Make all the balls similarly.
6. Now spread the reserved toasted sesame seeds on to a plate.
7. Roll the prepared ladoos over the sesame seeds, pressing lightly so that sesame seeds
stick to the ladoo. This step is optional. You may serve the ladoo as it is wihtout rolling
over sesame seeds.
8. Keep the prepared ladoos in an air tight container and serve with glass of warm milk.
Sorghum/Cholam Kuzhi Paniyaram

Recipe Type: Snacks

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins

Ingredients
Dosa Batter - 1 cup
Jowar - 1 cup
Onion - 1 medium, finely chopped
Coriander - a bunch, finely chopped
Instructions
1. Soak jowar for half an hour and rinse well in running water.
2. Blend in the grinder with a little water, till the consistency is like idli batter.
3. Mix the dosa batter and the jowar batter with the chopped onions and coriander.
4. Heat the appe or kuzhipaniyram mould. Add a drop of oil to each of the mould.
5. Once hot, pour a ladle of batter into each mould, taking care that you fill only ¾ th
of the mould as the batter will rise a little.
6. Once you see small bubbles appearing on the surface and a light golden brown
color on the lower portion of the balls, flip them over and cook till the other side
is the same light golden brown.
7. Unmould the balls and serve with a chutney of your choice.
 JAGGERY GINGER TURMERIC
BALLS

Recipe Type: Snacks

Ingredients
⅓ cup jaggery powder / grated jaggery
2 tablespoon dry ginger powder
1 tablespoon turmeric powder
3-4 tablespoon ghee (I prefer homemade ghee)
Instructions
1. Mix the ingredients except ghee in a bowl.
2. Add melted ghee slowly to the dry mix.
3. Mix everything with your fingers to make a dough that's wet enough to bind
together.
4. Pinch out a bit of dough and roll to make a small ball - about the size of a  marble.
5. Make more balls of the same size till all the dough is used up.
6. Store the balls in an air tight container. The balls remain good at room
temperature for 10 days.
 Header

MILLET SATHUMAAVU URUNDAI

Ingredients
1 cup Millet Sathumaavu Health Mix Powder
⅓ cup Organic Jaggery, grated
3 tbsp ghee
Instructions
1. Heat a heavy bottomed pan and roast the sathumaavu powder till
you get a nice, roasted aroma. Keep stirring and turn off the heat
before it burns. Keep aside.
2. In another pan, add the grated jaggery and add just enough
water to cover the jaggery.
3. Turn on the heat and when the jaggery mix starts thickening, turn
it off. The consistency should be a little thinner than that of honey.
Strain the mixture and keep aside to cool.
4. Mix the roasted sathumaavu and the strained jaggery in a large
bowl. Add melted ghee and mix again. Keep aside till its cool
enough for you to handle with bare hands.
5. Roll out small laddus from the mixture. Add more ghee at this
point if you want. Store in an airtight container for up to one
week.

Footer
 NO BAKE ENERGY BALLS

Ingredients
1 cup roasted Oats
½ cup roasted chopped peanuts
¼ cup chopped almonds
¼ cup raisins
¼ cup homemade dates syrup
⅛ cup desiccated coconut
1 tablespoon unsweetened cocoa powder
Instructions
1. Take all dry ingredients in a mixing bowl. Mix well.
2. Add dates syrup and blend well.
3. Refrigerate the mix for about an hour.
4. Pinch out portions from the mix and roll into round shape balls
using palms.
5. Keep the energy balls in air tight container.
 POHA LADOO

Recipe Type: Snacks

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins

Ingredients
Poha/beaten rice flakes - ¾ cup
Roasted gram/pottu kadalai - ¼ cup
Sugar - ⅓ cup
Cardamom - 1 pod
Ghee - ¼ cup
Cashews - 1 teaspoon
Instructions
1. Dry roast poha on a low flame for 5 minutes without changing its color. Remove to
a plate and set aside.
2. Dry roast roasted gram on a low flame for 1 or 2 minutes. Remove to a plate and
allow it to cool.
3. Grind the poha, roasted gram, sugar and cardamom to a powder. Put this in
mixing bowl.
4. Melt the ghee and fry the cashews till golden brown. Add this to mixing bowl and
mix well using clean hands. Break the lumps formed and shape laddus from the
mixture.
 RAGI LADOO

Recipe Type: Snacks

Prep time: 10 mins
Cook time: 1 hour & 10 mins
Total time: 1 hour & 20 mins

Ingredients

1 kg - Homemade Ragi powder or Store bought Ragi powder

½ kg - Powdered sugar
½ kg - Pure ghee
Few Almond + cashew finely chopped
2 cardamom powdered

Instructions
1. Liquefy 250 g ghee in big pan on low flame.
2. Add ragi powder to it.
3. Keep roasting on low flame for almost 45 mins till it becomes darkest brown and starts
releasing aroma.
4. Add rest of ghee and chopped dry fruits+ cardamom powder.
5. Fry for more 10 mins on low flame.
6. Turn off gas. And let it cool down 90%. Then add powered sugar and mix well.
7. Make round balls with the mixed dough.

NOTES
Makes round shape 40 ladoos approx.
Instead of sugar even jaggery can be added.
If required You can do instant decoration with some homemade icing before serving.
It can be stored for a month in an airtight container
 PUFFED RICE BALLS

Recipe Type: Snacks

Prep time: 10 mins
Cook time:15 mins
Total time: 25 mins

Ingredients

Puffed Rice – 2 cups

Jaggery – ½ cup
Water – ⅛ cup
Cardamom powder – ⅛ tsp
Dry Ginger Powder- ⅛ tsp

Instructions
1. Place jaggery in a pan with water till it is immersed. Heat the jaggery and turn off the
flame once the jaggery melts completely.
2. Strain the jaggery water using a strainer to remove impurities. Then start heating the
strained jaggery water on a low flame.
3. In the mean time, take a bowl with water and keep it ready. When the jaggery water
becomes thick, take a little bit of syrup in a spoon and add it to the bowl of water.
Gather the syrup to make a firm ball with your fingers. If you are able to form a nice ball,
that is the correct stage. Switch off the flame and remove the jaggery syrup from heat.
Please remember that the consistency of jaggery is very important for making perfect
puffed rice balls.
4. Immediately add the jaggery syrup to the puffed rice. Add cardamom and dry ginger
powder at this stage. Mix everything together with a spoon. Word of caution here,
Jaggery syrup will be hot it may burn the skin if touched directly.
5. Make balls with the remaining mix and store the puffed rice balls in an airtight
container.
 RAGI FLAKES & DATES LADOO

Recipe Type: Snacks

Prep time: 10 mins
Cook time:10 mins
Total time: 20 mins

Ingredients
½ cup Finger Millet / Ragi flakes
1 cup Dates (seedless)
1 tbsp ghee
1 tbsp Poppy Seeds
2 tbsp chopped Almonds
2 tbsp chopped Pistachios
Instructions
1. Chop the dates roughly and using a food processor or grinder, pulse the dates in
small batches. This will make small bits and save you the time and effort of
individually chopping the dates.
2. In a wok, dry roast the Almonds and Pistachios and chop them roughly. Keep
aside. Heat 1 tbsp of ghee and roast the Ragi flakes on low flame until crispy.
3. To the roasted ragi flakes, add the date bits and poppy seeds. Mix everything
together and roast gain for another 1-2 minutes.
4. Finally, add the roasted and chopped nuts and mix well. Turn off the flame.
5. Let the mixture rest till it's cool enough to handle with your bare hands. Pinch out
a small portion from the laddu mixture and roll it into a round ball. Repeat till all
the mixture is used up.
 SEASAME LADOO

Recipe Type: Snacks

Prep time: 10 mins
Cook time:15 mins
Total time: 25 mins

Ingredients
Sesame seeds (white/black) - 1 cup
Peanuts (without skin) - ¼ cup (optional)
Jaggery - ½ cup
Cardamom - 1
Ghee - 1 to 2 tsp (optional)
Broken cashews - 1 tsp (optional)
Instructions
1. Measure and keep all ingredients ready. Dry roast the sesame seeds in a pan until
they crack and nice aroma comes. Switch off the flame once the sesame seeds
turn brown.
2. Grind the roasted sesame seeds to a slightly coarse powder for 5 to 10 seconds.
Then add powdered jaggery, peanuts(if using) and cardamom to the
blender.Grind again for a few seconds until the sesame seeds, peanut and
jaggery are well blended.
3. Transfer everything to a plate or bowl, add broken cashews and mix well. Break
any lumps formed with your fingers. You can skip the ghee if the oils released
from sesame seeds & peanuts are enough to roll them into balls.
4. Roll the mixture into laddus till all the mixture is used up. Store them in an air tight
container once done. The laddus last well for a week at room temperature.
 DRY-FRUIT BALLS

Recipe Type: Snacks

Prep time: 10 mins
Cook time:5 mins
Total time: 15 mins

Ingredients
½ cup dates, pitted and chopped
¼ cup dried figs, chopped
¼ cup mixed nuts - almonds, cashews
¾ cup plain oats
¼ cup hot milk
Instructions
1. Soak the dates and figs in hot milk for 1 hour.
2. Take out the pieces, leaving behind the liquid and grind to a puree. Add some
liquid if the mixture is too dry. It's okay if the puree is coarse.
3. Dry roast the nuts and oats on a low flame for a few minutes.
4. Grind the nuts and oats to a fine powder.
5. Tip the powder into a bowl, and add a little of the puree. Mix together to form a
slightly sticky dough, adding more puree little by little. Use your hands if a spoon
isn't manageable.
6. Make small balls out of the dough and lay them out on a dish. Chill for at least 30
minutes.
7. Put each ball in little cupcake liners and arrange on a platter. Serve with a
refreshing drink.
 CHEESE CORN BALLS

Recipe Type: Snacks

Prep time: 25 mins
Cook time:10 mins
Total time: 35 mins

Ingredients
1 carrot grated
1 capsicum finely chopped
10-15 French beans finely chopped
½ cup corns
1 cup cheese grated( I used both cheddar and mozzarella 50:50)
Salt
Black pepper powder
¼ cup milk
4 tbsp all purpose flour
Bread crumbs to coat
Instructions
1. If you are using fresh corn remove the kernels from the cob and pressure cook
them until tender.
2. If using frozen just boil them for 5-7 minutes.
3. Spred the corns on a kitchen napkin to remove any extra water on them.
4. Then put the corns in a grinder at just give a single blitz to it so that its just slightly
crushed.
5. In a bowl mix all the ingredients except milk and bread crumbs.
6. Make small balls of this mixture and dip them slightly in milk.
7. Roll them in bread crumbs.
8. Deep fry.
9. Serve with ketchup or dip of your choice.
 BAKED FISH BALLS

Recipe Type: Snacks

Prep time: 20 mins
Cook time:40 mins
Total time: 1 hour

Ingredients

1 pound or 500 grams of any firm fish fillet (We used Basa fillets)
2 medium sized Potatoes, diced into small cubes
1 small Onion or half of a big one, finely chopped
2 tablespoons of Coriander Leaves
1 or 2 green Chilies, finely chopped (optional)
1 teaspoon of Garam Masala
1 Egg
½ cup of Bread Crumbs (preferably made with whole wheat bread)
Salt
Non stick oil spray or 1 tablespoon of oil
Poaching Liquid
4 cups of Water
4 cloves of Garlic, slightly bruised
1” knob of fresh Ginger, thickly sliced
1 Bay leaf
1 stick of Cinnamon
4 pods of Cardamom, slightly bruised
Salt

Instructions
1. In a medium saucepan, combine water, ginger slices, garlic pods, bay leaf, cinnamon stick,
cardamom pods and salt and bring to a boil. Lower the heat and add the fish and cubed potatoes.
2. Poach for 5-6 minutes till the potatoes are soft and the fish is cooked through and flakes easily. Drain
and let it cool. Discard the ginger slices, cardamom pods, cinnamon stick and the bay leaf.
3. In a large bowl add the poached fish, chopped onions, chopped cilantro, salt, chopped chilies,
garam masala and egg. Mix it well.
4. The mixture needs to sit in the refrigerator to firm up. Wrap it with a cling wrap and keep it in the
refrigerator for a minimum of 4 hours to overnight.
5. Preheat the oven at 400F/ 200 C. Line a baking tray with aluminum foil and grease it well.
6. Using an ice-cream scoop, roll out 2 inch balls from the chilled potato-fish mixture. Roll each ball in
the bread crumbs to coat completely.
7. Arrange the coated balls on the greased aluminum foil lined baking tray. Spray the fish balls lightly
with nonstick cooking spray or brush them with oil.
8. Bake for 30 minutes, turning the tray midway for even cooking.
9. Serve hot with green chutney and a cup of hot tea or coffee.
 NO BAKE BROWNIES

Recipe Type: Snacks

Prep time: 20 mins
Cook time:20 mins
Total time: 40 mins

Ingredients

2 cups seedless dates, finely chopped

½ cup muesli
¼ cup desiccated coconut
¼ cup chopped almonds
¼ cup chopped cashew nuts
¼ cup unsweetened cocoa powder
¼ cup homemade chocolate syrup
2 -3 tablespoon olive oil / coconut oil
2 tablespoon tutti frutti
2 tablespoon chia seeds
2 tablespoon raisins
2 tablespoon pistachios
2 tablespoon dried apricot, chopped

Instructions
1. Add dates, desiccated coconut, chia seeds, raisins, cocoa powder and half the quantity of all
the nuts and dry fruits into a food processor or grinder jar and pulse till well blended.
2. Now add muesli and oil and pulse again.
3. Line a loaf pan with parchment paper. Add the pulsed mix and apply pressure with palms or
back of ladle and flatten it.
4. Add the homemade chocolate syrup over it in a uniform layer.
5. Scatter the remaining nuts and dry fruit evenly over the chocolate layer.
6. Keep the loaf pan in a freezer for at least 30 minutes so that it firms up well.
7. Remove the brownie loaf from the pan and cut into desired shapes using a sharp knife. They
last well for about a week in the refrigerator.
 FRESH FRUIT POPSICLES

Recipe Type: Snacks

Prep time: 3 hours
Cook time:5 mins
Total time: 3 hours & 5 mins

Ingredients

1 cup coconut water

3-4 fresh strawberries
2 kiwi fruits

Instructions
1. Wash, hull the strawberries and make thin slices.
2. Wash, peel the kiwi fruit and make thin roundels.
3. Arrange the fruits in the Popsicle molds.
4. Pour just enough coconut water into each mold to cover up the fruit.
5. Insert popsicle stick and freeze until frozen solid for about 2-3 hours.
6. To remove the pops from the mold, just run the popsicle mold under warm water.
 NUTRI MIX POPSICLES

Recipe Type: Snacks

Prep time: 5 mins
Cook time:10 mins
Total time: 15 mins

Ingredients

2 tablespoon MLM energy nutri mix

1 cup milk
1 cup water
1 tablespoon honey or as per taste
Few dried rose petals
2 tablespoon slivered almonds

Instructions
1. In a sauce pan take 2 tablespoon energy nutri mix and add milk and water to it.
2. Stir well to get a lump free mixture.
3. Transfer the sauce pan to stove and cook the mix for 10 minutes to get a creamy porridge of
flowing consistency.
4. Keep stirring to ensure the mix does not catch the bottom of the sauce pan.
5. Put off the flame.
6. Add honey , dried rose petals and slivered almonds.
7. Stir well.
8. Pour the porridge to popsicle moulds.
9. Keep the popsicle maker in freezer for 3-4 hours.
10. Run the pospicle mould under warm water for few seconds to unmould the popsicles.
11. Serve the flavorful and healthy popsicles to your little ones and watch them vanish with a
spark in their eyes !
 WHOLE WHEAT ORANGE
MUFFINS

Recipe Type: Snacks

Prep time: 15 mins
Cook time:25 mins
Total time: 40 mins

Ingredients

1¼ cup whole wheat flour

½ cup curd
½ cup jaggery powder
½ cup orange pulp
¼ cup olive oil
1 teaspoon orange zest
½ teaspoon baking powder
¼ teaspoon baking soda

Instructions
1. Preheat the oven at 180 degrees Celsius or 350 degree Fahrenheit for 10-12 minutes .
2. Line the individual muffin holders with paper cups.
3. In a mixing bowl , sieve the whole wheat flour along with baking powder , baking soda. Add
orange zest to it. Set aside.
4. In another mixing bowl , take orange pulp and curd. Add jaggery powder to it. Whisk well
until the jaggery dissolves completely.
5. Now add oil to it and stir well. Our wet ingredients are ready.
6. Graduallyadd the dry ingredients to the wet ones and blend with a spatula. Do not over beat.
Just fold in to get an even and lump free batter.
7. Spoon the batter into individual muffin holder until ¾ full. Tap the muffin tray and transfer it to
a preheated oven.
8. Bake the muffins at 180 degree Celsius for 22-25 minutes or until the tester tooth pick comes
out clean. Keep a watch after 20 minutes as temperature may vary from oven to oven.
9. Let the muffins cool down on wire rack before serving.

NOTES
The muffins remain good at room temperature in an air tight container for 2 day
 STRAWBERRY YOGURT MUFFINS

Recipe Type: Snacks

Prep time: 15 mins
Cook time:25 mins
Total time: 40 mins

Ingredients

1 cup of Whole Wheat Flour

½ cup of Coconut Sugar
1 teaspoon of Baking Powder
A pinch of Salt
2 Eggs
½ cup of Yogurt
¼ cup of Oil
¼ cup of Milk
1 tablespoon of Vanilla Extract
½ + ¼ cup of chopped Strawberries

Instructions
1. Preheat the oven to 190 C/ 375 F. I used a heart-shaped silicone muffin pan. But a regular
greased muffin tin works just as well.
2. In a large bowl, sift together the whole wheat flour, coconut sugar, baking powder, and a
pinch of salt.
3. In a small blender or food processor, combine the yogurt, eggs, milk, oil and vanilla extract.
Blend well.
4. Add the blended wet ingredients into the dry ingredients all at once. Gently stir with a fork or
a rubber spatula until just combined. The batter will be lumpy and that’s fine. Avoid over-
mixing which will result in tough muffins.
5. Add the ½ cup of chopped strawberries and gently fold in.
6. Fill the muffin tin up to ¾ of its capacity. Top each filed cup with few pieces of chopped
strawberries.
7. Bake for 20 to 25 minutes, or until the tops spring back lightly when touched and a toothpick
comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Serve warm with milk, tea or coffee.
 SPICED CARROTS WALNUT
MUFFINS

Recipe type: Snack

Cuisine: Indian

Serves: 12

INGREDIENTS

1 cup of Whole Wheat Flour

½ cup of Almond Flour
1 tsp of Baking Soda
1 ½ tsp of Cinnamon Powder
1 tsp of Ground Ginger or Dry Ginger Powder
A pinch of sea salt
1 cup of Shredded Carrots, packed (about 3 medium sized whole carrots)
¼ cup of chopped walnuts or nuts of your choice, like cashews or almonds
16 - 18 (large sized) Dates, pitted and roughly chopped
1 cup of Milk
¼ cup of flavorless Oil
2 tablespoon of apple cider or white Vinegar
¼ cup of Applesauce or finely grated apple

METHOD

1. Heat a cup of milk for 2 minutes in the microwave and soak the pitted and roughly chopped dates in it for 1
to 2 hours. Alternatively, you can soak it overnight in cold milk, in the fridge.
2. Preheat the oven to 375 F or 180 C and line a 12 cup Muffin tin with silicone or paper liner. Reserve some of
the grated carrot and chopped nuts for garnish.
3. In a large bowl sift together the Whole Wheat Flour, Almond Flour, Baking Soda, Cinnamon Powder, Ground
Ginger and a pinch of Sea Salt.
4. Add the grated carrots to the shifted flour and mix till the carrots are coated with the flour mixture.
5. In a blender or food processor, puree the soaked dates along with the milk used for soaking. Add the oil,
vinegar, applesauce or grated apples and blend again.
6. Add the date puree to the flour-carrot mix and mix gently. Overmixing can ruin the muffins, so mix till the dry
ingredients are just moistened.
7. Add the chopped walnuts and fold it in.
8. Divide the batter into the prepared 12 cup muffin pan, filling up to half of the cavity. Top with the reserved
carrots and nuts.
9. Bake at 375 F (or 180 C) for 25 minutes or until a tester inserted in the middle comes out dry.
10. Remove from the oven and let the muffins cool for 10 minutes in the pan. Take them out from the pan on to a
cooling rack and let them cool completely.
 Carrot Oats Muffins

Recipe type: Snack
Cuisine: Indian
INGREDIENTS
½ cup oats flour, (grind oats to a powder)
½ cup wheat flour
1 tsp baking powder
1 tsp baking soda
1 carrot, grated
1 capsicum, finely chopped
A pinch of salt
1 tsp black pepper powder
1 tsp cumin powder
1 tsp ginger, grated
½ cup curd
¼ cup milk
¼ cup oil
¼ cup coriander leaves, finely chopped
METHOD
1. Sift the oats flour, wheat flour, salt, baking powder, baking soda, cumin and black
pepper. Keep aside.
2. In a bowl, mix together the curd, oil and ginger till well combined.
3. Add the dry ingredients to the wet mixture and mix to make a homogeneous
mixture.
4. Add the carrots and capsicum. Stir it through, followed by the milk. Mix
everything well.
5. Pour the mixture into baking moulds which have been greased with oil and
properly dusted with flour.
6. Bake for 15-20 minutes in a preheated oven at 180 degrees Celsius.
 Sathumaavu Banana Muffins

Recipe type: Snack
Cuisine: Indian
Serves: 8

INGREDIENTS

Sathumaavu Mix - ½ cup

Whole Wheat flour - ½ cup
2 large over-ripe Bananas
Sugar - ½ cup
Refined oil ( i have used Olive oil) - ¼ cup
Walnuts ( roughly chopped) - ¼ cup
Baking powder - 1 tsp
Baking soda - ¼ tsp
Cinnamon powder - 1 tsp
Vanilla extract - 1 tsp
Lemon juice - 1 tbsp
Pinch of Salt

METHOD

1. Preheat the oven at 180 degree Celsius for 10 minutes and line the muffin tray with liners.
2. Sieve the Sathumaavu mix, whole wheat flour, cinnamon powder, baking powder, baking
soda and salt together two times.
3. In a large mixing bowl, mash the bananas using a fork. Add ½ cup sugar to it and beat well
until the sugar completely dissolves.
4. To this mix, add the refined oil and blend well.
5. Add the sifted dry ingredients to this banana mixture and fold delicately, making sure there
are no lumps in the mixture. Do not over mix; just make sure that the dry ingredients are
moistened.
6. Add the vanilla extract, lemon juice and chopped walnuts to the batter. Mix well.
7. Fill in the muffin liners up to three fourths of their volume. Tap the muffin tray gently 2-3 times
to remove the trapped air bubbles.
8. Bake the muffins in a preheated oven at 180 degree Celsius for 25 minutes or until the tester
tooth pick comes out clean. As the temperature may vary from oven to oven keep a close
watch on the muffins once 20 minutes of baking time are over. If the tooth pick is sticky , bake
for another 2-3 minutes.
9. Once done , carefully remove the muffins and allow them to cool on a wire rack.
 Breakfast Banana Bars

Recipe type: Breakfast
Cuisine: Indian
Prep Time: 10 mins
Cook Time: 20 mins

Total Time: 20 mins

INGREDIENTS
1 large or 2 small bananas
2 cups of oats
½ cup curd
⅓ cupjaggery powder
¼ cup oil
¼ cup slivered Almonds
METHOD
1. Preheat the oven to 200 degrees Celsius. Line a baking pan with a parchment
paper or grease it.
2. In a grinder, jar add all the ingredients except almond slivers.
3. Pulse to get a smooth batter. You may add little milk if the batter is very dry.
4. Spoon out the batter into the lined baking pan. Garnish with almond slivers.
5. Bake in a preheated oven at 200 degrees Celsius for 20 minutes. Insert a
toothpick to know if it's done - if it comes out clean and relatively dry, it's ready.
6. Allow to stand for 10 minutes. Cut into bars of desired length and serve.
Refrigerate the remaining bars.
 Healthy Frozen Yogurt Bars

Recipe type: Snack
Cuisine: Indian
Serves: 10 Servings
INGREDIENTS
2 cups hung curd (hang 2½ cup curd in a muslin cloth for 15 minutes)
3-4 strawberries washed hulled and sliced
1 kiwi fruit, washed, peeled and sliced
4-5 black grapes (seedless), cut into half lengthwise
2 tablespoon honey
METHOD
1. In a mixing bowl take hung curd and add honey to it.
2. Then, whisk until honey blends well with the hung curd.
3. Now line a tray with parchment paper.
4. Spoon out the honey flavored hung curd over it.
5. Spread out evenly using back of a spatula.
6. Top it with sliced fruits and liightly press the fruits so they get embeded in the
yogurt layer.
7. Freeze the tray for 3-4 hours or overnight.
8. Remove the tray. Allow it to stand at room temperature for 2-3 minutes.
9. Tap the tray, loosen the sides using a knife.
10. Remove the yogurt bark, break it into uneven pieces and serve !
NOTES
Freeze the yogurt bark for 4-6 hours or preferrably overnight.
The frozen yogurt bark has to be consumed within 20 minutes after removing from
freezer as it starts melting .
You can use any fruit of your choice to top the yogurt.
 Dry Fruit Jaggery Energy Bars

Recipe type: Snack
Cuisine: Indian
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 10 mins
INGREDIENTS
¼ cup almonds
¼ cup peanuts
2 tbsp ghee
1 tsp fennel seeds
¼ tsp carom seeds
A pinch ginger powder
1 cup jaggery
METHOD
1. Roughly crush the almonds and peanuts separately in a mortar and pestle. Take
care that you don't reduce it to a powder.
2. Crush the jaggery in mortal and pestle too.
3. Heat ghee in a pan and lower the flame. Add the crushed almonds and roast
them gently. Now add the crushed peanuts and roast them very lightly.
4. Add carom seeds, fennel seeds and ginger powder. Stir well.
5. Turn off the flame and add the jaggery immediately. Mix thoroughly till all the
ingredients are well combined.
6. Spread the mixture on a flat greased dish and let it cool. When set, cut it into bars
and store in an airtight container. If stored well, these bars should last for weeks.
 WHOLE WHEAT SPICY ROLLS

Recipe type: Snack
Cuisine: Indian

INGREDIENTS

For The Bread:

Whole Wheat Flour / Atta – 1¾ cups
Vital Wheat Gluten – 1 tbs (optional)
Sugar – 2 tbs
Salt- ½ tsp
Instant Yeast – 1½ tsp
Oil – 1 tbs
Milk – ½ cup + 1-2 tsp
Curd / Yogurt – ¼ cup
Sesame Seeds – 1 tbs
Milk -2 tbs For Milk Wash
For The Spice Paste:
Coriander Leaves – 3 tbs
Mint Leaves – 3 tbs
Green Chilly – 4-5
Cumin Seeds – ¼ tsp
Salt – to taste
Lemon Juice – 1 tsp

METHOD

1. In a bowl mix together flour, gluten, salt, sugar and yeast.

2. Add curd, milk and oil and mix to form a slightly sticky dough.
3. Put this mixture on the counter and knead it for 10 – 12 minutes until smooth, soft and
elastic.
4. Place in a well oiled bowl, apply some oil on top of the dough and cover with cling film.
Set aside until the dough has doubled in volume.
5. While the dough is proving, grind all the ingredients given under spice paste to a
smooth thick paste.
6. Punch down the dough and roll it into a rectangle.
7. Apply the paste on the dough evenly. From the longer side roll it into a log.
 EASY BREAD ROLL

Recipe type: Snack
Cuisine: Indian
INGREDIENTS
4 slices of sandwich bread
3 medium sized potatoes
1 onion, chopped
1 tsp ginger garlic paste
½ teaspoon chilli powder (adjust according to taste)
½ teaspoon garam masala
breadcrumbs (optional)
salt to taste
oil
METHOD
1. Boil, peel and mash the potato.
2. In a wok or kadai, heat a tablespoon of oil. Temper the mustard seeds.
3. Add the chopped onions and fry till transparent.
4. Add the ginger garlic paste and fry till the raw smell is gone.
5. Add the mashed potato, the spice powders and salt. Stir to mix well on a low
flame for 2 min, then turn off the gas.
6. Cut the sides of the bread and immerse each slice in water for just a second.
Squeeze out the water by pressing the bread in between your palms.
7. Place the potato filling inside the bread and cover the filling completely.
8. If you like, roll the filled bread over breadcrumbs to coat all over. Deep fry the
rolls on a medium heat till brown.
 CHINESE SPRING ROLLS

Ingredients

For the dough

1/2 cup Maida(optional)

1/2 cup wheat flour
2 tsp hot oil
1 tsp salt

For the filling

1 carrot julienned
1 onion sliced
1/2 capsicum sliced
1/2 cabbage shredded
2-3 baby corn thinly sliced
7-8 French beans thinly sliced
Salt to taste
Black pepper powder
2 tsp soya sauce
1 tsp olive oil

Instructions:

1. Knead a not too tight and not too soft dough with water.you need to add water slowly while needing the dough with maida.

2. Now take small ball of the dough and roll it on a flat surface with a rolling pin.

3. Cut the sides of the rolled chapati to get rectangular sheets.

4. Repeat these steps with the remaining dough to get the spring roll wrappers or sheets.
5. Your sheets should be very thin.
6. Keep them aside covered with a wet napkin.

In a wok heat the oil add onions and saute.

Add all the veggies and saute till they are slightly cooked but not over cooked, leave them a bit crunchy.
3. Add all the seasonings.
1. Take a sheet. Put a little filling on one corner of the sheet.
2.. Apply the Maida paste in all sides of the sheet.
3. Start rolling from then side with the filling and seal it with the maida paste in the other end.
4. Repeat with the other sheets and your rolls are ready.
Deep fry this rolls and remove excess oil on kitchen napkin.
Your yummy crispy spring rolls are ready. Serve with ketchup or green chutney.
 BEETROOT ROLLS

Recipe Type: Snacks

Cuisine: Indian
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 20 Rolls

Ingredients
2 boiled potatoes
1/2 beetroot grated
1/2 carrot grated
1 onion chopped
1 spring onion chopped
1 tsp cumin seeds
1 tsp mustard seeds
Salt to taste
1 tsp garam masala
1 tsp chaat masala
1 tsp lemon juice
2 tbsp semolina
3-4 bread slices
1 tsp oil
Oil for frying
Instructions
1. Put oil in a pan and add cumin seeds and mustard seeds.
2. Now add onion and spring onion saute it.
3. Allow it to cool.
4. In a big bowl mix together potatoes,beetroot and carrot.
5. Add all the seasonings to it.
6. Add the onions to it.
7. Slightly wet the bread slices in water and squeeze excess water from it.
8. Add these slices to this mixture.
9. Roll out the patties in desired shape.
10. Roll them in semolina to cover them properly.
11. Fry the rolls and serve with dip of your choice.
12. You can also add boiled peas to the mixture. 
 TRICOLOR BREAD SUSHI

Recipe type: Snack
Cuisine: Indian
INGREDIENTS
8 slices of Whole Wheat Bread
4 teaspoons of Butter (½ teaspoon for each slice)
½ of a Carrot, cut into long thick strip
½ of a Radish, cut into long thick strip
½ of a Cucumber, cut into long thick strip
METHOD
1. Wash and pat dry the carrots, radish and the cucumber. Peel and cut into thin
long strips.
2. Place a slice of bread on a flat surface. Cut off the crust.
3. Using a rolling pin to flatten the bread slightly.
4. Spread ½ a teaspoon of butter, evenly on the slice.
5. Place 1 strip each of carrot, radish and cucumber on one end of the buttered
bread slice.
6. Roll up tightly to enclose the vegetable strips.
7. Cut each bread roll into half.
8. Repeat step 2 to 7 for the remaining sliced of bread
9. Serve with green chutney or ketchup.
 PEANUT BUTTER BITES

Recipe type: Snack
Cuisine: Indian
INGREDIENTS
Bread – 2 slices
Butter – 1 tablespoon
Maida – 1 tablespoon (you can even use whole wheat but the taste is not very
enticing)
Vegetables – carrot, cabbage, capsicum (finely grated)
Milk – 1 bowl
Cheese – ½ bowl grated cheese
Salt – as per taste
Black Pepper – as per taste
Peanut butter – 1 teaspoon
METHOD
1. Heat a pan and melt the butter. Add in the maida and stir for a minute on low
flame.
2. Add the veggies and half a bowl of water to cook. You can skip this step if you're
not using cabbage.
3. Pour in the milk and cook for another 5-6 minutes. When it thickens, add cheese,
salt, and pepper. Turn off the gas as soon as you add cheese. Your vegetarian
mayonnaise is ready to be used.
4. Preheat the oven to 170 degrees. Cut the edges from the bread slices. Flatten
each slice with a rolling pin and spread peanut butter on it. Then spread 1
spoonful of white sauce on top of the peanut butter.
5. Roll the bread carefully. Put some cheese along the seam and bake it for 5
minutes.
6. You can serve these rolls as they are or cut them into bites. Serve with some more
homemade mayo or tomato sauce.
SPROUTED MOTH BEANS FRANKIE

Recipe type: Snack
Cuisine: Indian
INGREDIENTS
1 cup sprouted moth beans
1 onion finely chopped
1 tomato finely chopped
2-3 cloves of garlic
1 teaspoon oil
¼ teaspoon cumin seeds
¼ teaspoon turmeric powder
½ teaspoon garam masala (optional)
Salt to taste
Small bunch of fresh coriander , finely chopped
METHOD
1. Rinse and soak the moth beans (matki) in enough water for 6-8 hours. Drain. Now
tie the soaked beans in a kitchen towel and keep in a dark and warm place
(preferably in a casserole or in a microwave oven) for around 6-8 hours. The moth
beans will sprout.
2. Heat oil in a non stick pan . Add cumin seeds. Once the seeds crackle add the
chopped garlic followed by finely chopped onion. Stir fry until the onions become
soft.
3. Now add chopped tomatoes. Stir fry till they get mushy. Now add turmeric
powder followed by garam masala.
4. Mix well. Toss in the sprouted moth beans. Stir fry for 1-2 minutes.
5. Season with salt and cook, covered, for another 5-7 minutes on a low flame. Once
the beans are soft and can be mashed between fingers, turn off the flame.
6. Garnish with finely chopped fresh coriander . You can add ½ teaspoon of lemon
juice if preferred. Wrap a few tablespoons of the beans in a chapathi or paratha,
sprinkle some grated cheese on top and roll it while still hot.
 HERBED POTATO BITES

Recipe type: Snack
Cuisine: Indian
INGREDIENTS
2 boiled and cubed potatoes
1 tbsp refined oil
Salt to taste
A pinch of black pepper
¼ tsp mixed dry Italian herbs
METHOD
1. Heat oil in a non-stick pan. Once it is hot enough, add the cubed potatoes. Saute
for one minute.
2. Season the potatoes with salt, black pepper & mixed Italian herbs. Stir well but
take care not to break the cubed potatoes. You can skip the pepper if your child
doesn't like it.
3. Cook them for 3-4 minutes or until the potatoes turn slightly crisp around the
edges. Serve warm.
 BANANA FRITTERS WITH
JAGGERY

Recipe type: Snacks
Cuisine: Indian
Serves: 5-6
INGREDIENTS
½ cup wholewheat flour
2 tbsp Raw Kerala banana powder
2 tbsp grated jaggery (adjust to taste)
¼ cup water (can add more warm water if needed)
2 pinch cardamom powder
Chopped pieces of coconut optional
Oil to fry
A pinch of cooking soda optional(avoid for babies below one year old)
METHOD
1. Boil the jaggery with water to make a simple syrup.
2. Add the Raw Kerala Banana powder to the wheat flour, followed by the
cardamom powder.
3. Strain the jaggery syrup before adding it to the wheat flour-banana powder
mixture. Whisk well to make a smooth & thick batter. If the batter is very dry and
lumpy, add 1-2 tsp of water warm. Do not make a runny batter. Rest the batter for
2 hours.
4. Just before frying, add soda & mix well. Heat oil in a wok. Then reduce the flame
and drop one tablespoon of the batter into the oil. Repeat with the rest of the
batter.
5. Fry on a low flame to ensure even cooking on all sides. When done, remove from
oil and drain on tissue paper.
 SPINACH FRITTERS

Recipe type: Snack
Cuisine: Indian
INGREDIENTS
1 cup spinach leaves, washed
½ cup cottage cheese, crumbled
1 potato, boiled and mashed
Salt to taste
1 tsp chaat masala
1 tsp garam masala
Red chilly powder (optional)
1 green chilly
4-5 cloves garlic
1 inch ginger
¼ cup roasted gramflour
1 tbsp cornflour
Bread crumbs for rolling
METHOD
1. Boil enough water in a pan with ginger,garlic and green chilly.
2. Once the water boils, turn off the stove.
3. Add spinach to the pan and let it stay there for 5 minutes.
4. Strain everything and keep aside. Once cool, grind it to a paste.
5. In a bowl mix together potatoes, cheese, gram flour,salt and all the seasonings.
6. Add the spinach paste to the potato mix. Mix well till combined.
7. Make small patties of the mixture. Dip each patty in cornflour and then roll it in
bread crumbs.
8. Shallow fry the patties till brown on both sides. Serve with curd dip or coriander
chutney.
 CURD FRITTERS

Recipe type: Snacks
Cuisine: Indian
Serves: 6

INGREDIENTS

1 cup hung curd

½ cup finely chopped bellpeppers
1 onion finely chopped
Salt to taste
Black pepper powder to taste
1 tsp cardamom powder
1 tsp chaat masala optional
1 tsp ginger paste
5 tbsp rice flour
Oil for frying

METHOD

1. In a bowl take hung curd/

2. Add bell peppers and onion to it.
3. Add all the seasonings and ginger paste.
4. Add rice flour leaving aside 1 tbsp for rolling.
5. Mix well.
6. Take a small portion of the mixture and shape it like a small disc or kabab.
7. Roll it in rice flour and keep aside.
8. Repeat the same for rest of the mixture.
9. Shallow fry or deep fry.
10. Serve with dip if your choice.
11. A nice and healthy evening snack.

NOTES
Tie some curd in a muslin cloth and leave it hanging for 3 to 4 hours till water drains off
completely. Another method, Pour the curd into a seiver with a bowl underneath and
close with a lid and leave it for 3 to 4 hours, thick hung curd will remain in the seive.
 ZERO-FAT VEGAN SOYA & CHANA
DAL CUTLETS

Recipe type: Snack
Cuisine: Indian
INGREDIENTS
1 cup boiled soya ( I used nuggets)
½ cup chana dal, partially boiled
1 tsp freshly grated ginger and garlic paste
Salt as per your preference
1 tbsp biryani masala
Chopped coriander
METHOD
1. Grind all the ingredients together into a rough paste ( not too smooth). If you find
it has too much moisture, add a tbsp of sooji/semolina.
2. Make small discs, place them on a lightly greased baking tray and bake at 200
degrees Celsius for 20-25 minutes. Midway you need to flip all the cutlets to the
other side.
 SATHUMAAVU CUTLETS

Recipe Type: Snacks

Cuisine: Indian
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins

Ingredients
1 cup of Sathumaavu Health Mix
1 boiled potato, mashed
1 chopped onion
A pinch of pepper
Lots of chopped coriander
Salt as required
Instructions
1. Mix the mashed potato with the Sathumaavu Health Mix.
2. Sprinkle a little water and add pepper and coriander leaves. Mix well till the
consistency is as shown in the picture below:
3. Heat a pan and drizzle some oil. Make small balls from the potato mixture and
flatten them slightly into cutlets.
4. Cook each cutlet well on both sides, till browned. Serve with sauce. 
 BROWN RICE CUTLETS

Recipe type: Snacks
Cuisine: Indian

INGREDIENTS

½ cup Brown Rice Flakes

2 medium boiled potatoes
1 carrot , grated
1 onion , finely chopped (optional)
½ inch ginger piece
2 green chilies
3-4 cloves of garlic
1-2 tbsp idli rava (optional)
¼ tsp turmeric powder
1 sprig of curry leaves (optional)
Salt to taste
1-2 tsp Oil

METHOD

1. Soak the brown rice flakes in warm water with a pinch of salt for 10 minutes.
2. Meanwhile grind ginger, garlic and green chilies coarsely. In a mixing bowl , grate the boiled
and peeled potatoes. Add grated carrot , finely chopped onion and ginger garlic chilly paste
to it.
3. Squeeze the water from the soaked rice flakes and add it to the mixing bowl .
4. Add salt, turmeric and finely chopped curry leaves to it. Mix everything well to form a dough
without adding any water. Taste the mixture for salt and spice levels and adjust accordingly.
5. Pinch out small ball size dough and give desired shape with hand or using a cookie cutter.
Repeat the same for rest of the dough.
6. Place the cutlets in the refrigerator for 10-15 minutes prior to shallow frying them. This step is
optional but ensures that the cutlets remain firm and do not crumble. (You can keep these
cutlets in zip lock bags and freeze them for 2-3 days also and just thaw and shallow fry them
when needed ).
7. Now drizzle some oil on a heated non stick skillet. In a plate take the idli rava. Place the cutlets
on it and tap from both sides.
8. Place these idli rava coated cutlets on the heated skillet and shallow fry on low to medium
flame for about 5-7 minutes or until the cutlets turn crispy and golden brown from both the
sides.

 
 KALMI VADA

Recipe Type: Snack

Cuisine: Indian
Prep time: 2 hours
Cook time: 30 mins
Total time: 2 hours 30 mins

Ingredients
Potato – 2
Chana Dal – 1 bowl
Ginger – 1 small piece
Green chilli – 1 or 2
Eno salt – 1 spoon
Salt to taste
Oil – for frying
Instructions
1. Soak the chana dal for 2 hours in warm water. Rinse and grind dal with ginger
and green chilli to a coarse paste.
2. Grate potatoes and mix with the dal paste. Add salt to taste.
3. Grease a wide vessel which you're going to make the kalmi vadas in. Heat
water in a bigger vessel for steaming.
4. Add the Eno salt to the dal batter and mix well. Transfer the batter to the
greased vessel and steam it on a low-medium flame for 20 minutes.
5. Once the steamed mix cools down, cut it into rectangular pieces and store it in
the refrigerator till it's time to fry. You can store it for up to two days like this.
6. When it's time to serve, deep fry the vadas in oil and serve with chutney or
tomato sauce.
 SOOJI CABBAGE DHOKLA

Prep time: 15 mins

Cook time: 20 mins
Total time: 35 mins

Ingredients
Rava/Sooji/Semolina – 2/3rd cup
Curd – 1 cup (preferably sour)
Cabbage – 1 cup, grated
Salt – ¼ teaspoon
Eno – ½ teaspoon(you can skip this if you want to)
Oil – 2 teaspoon for tadka and ½ teaspoon for greasing
Mustard seeds (rai) – 1/8th teaspoon
Water – 1/8th cup
Coriander leaves for garnishing\
Instructions
1. Mix sooji, curd, cabbage, water and salt in a large bowl and leave it covered for
10-15 minutes.
2. In the meantime, grease a deep dish with oil and fill a pan/cooker with a little
warm water for steaming.
3. Check the consistency of the batter. It should be smooth but neither watery nor
thick. Add Eno salt to the batter and mix well.
4. Pour the batter into the greased vessel and place it in the pan/cooker for
steaming.
5. Cover the pan with a lid. Place a cloth between the pan and the lid to soak up
the steam rising from the pan. Steam the dhokla for 20 minutes on medium
flame.
6. Check the batter after 20 minutes, it will have risen as shown in the image
below.
7. Insert a knife into the dhokla and if it comes out clean, it means the dhokla is
done and you can turn off the flame. Let the dhokla rest in the pan till it cools
down completely and then cut it into squares.
8. For the tadka, heat oil in a pan and splutter the mustard seeds. Immediately
scatter them over the dhokla. Garnish with coriander leaves.
 WHOLE WHEAT MOMOS

Recipe Type: Snacks

Cuisine: Chinese
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 10

Ingredients
For the dough
1/2 cup all purpose flour
1/2 cup wheat flour
1 tbsp ghee
1/4 tsp baking powder.
Knead a firm dough and keep it aside covered with a wet muslin cloth for an
hour.
For the filling
2tbsp ghee
2-3 cloves garlic finely chopped
1 tsp ginger grated
1 carrot grated
1/2 cup bellpeppers finely chopped(red yellow green)
1 onion finely chopped
1/2 cup paneer crumbled
1/2 cup cabbage finely chopped
Salt
Black pepper powder
Instructions
1. For the Filling
2. Add ghee in a pan.
3. Add garlic and ginger.saute.Add onions and saute well.
4. Add all the veggies and Cook.
5. Add paneer and cook for few seconds.
6. Add salt and black pepper powder accordingly.
7. Let the filling cool down.
8. How to cook the Momos
9. Take a small ball from the dough.
10. Roll it into a very thin chapati.
11. Put some filling in the chapati and shape it like s momo or use a momo mould
to prepare momos.
12. Repeat for the rest of the dough.
13. Prepare a steamer and steam the momos for about 20 minutes.
14. Serve with dip of your choice
 MOONG DAL PAKODI

Recipe Type: Snacks

Cuisine: Indian
Prep time: 3 hours
Cook time: 10 mins
Total time: 3 hours 10 mins

Ingredients
1 cup split moong dal
1 tbsp finely chopped cilantro
1 green chili (optional)
1 onion
1 tablespoon finely grated ginger
1 teaspoon coriander powder
A pinch of Aasafetida (hing)
salt to taste
1 tsp garam masala
1/2 tsp red chilly powder ( optional)
Oil to fry
Instructions
1. Wash and soak dal in 3 cups of water for 2-3 hours. .
2. Using very little water, grind dal with the green chili, onion, ginger, cumin ,
asafoetida , salt, garam masala and red chilly powder.
3. Add cilantro to the batter and beat it for 2-3 minutes with a wooden spoon to
make the batter light and soft. Add water if necessary. A thick batter will result
in hard pakodis.
4. Heat oil in a frying pan on medium high heat. Place about 1 tbsp of batter into
the oil and fry till golden brown.
5. Fry the pakodis in small batches. The pakodis should be crispy from outside
and soft inside. 
 PALAK POHA PAKODA

Recipe Type: Snacks

Cuisine: India
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins

Ingredients
Poha - 2 1/2 bowl
Palak - 1 bowl finely chopped
Moong dal - 1/2 bowl
Coriander - 1/2 or 1 bowl as per your requirement
Salt - as per taste
Chilli - either green chillies or red chilli powder as per your taste and
requirement
Instructions
1. Wash and soak dal for 5 minutes and then put it in boiling water for 15 minutes.
The dal will soak up some water and become tender.
2. Run water through the poha for a minute and then let the water drain
completely. Put it in a bowl with the palak and coriander.
3. Add the dal, salt and spices to the poha and mix till it forms a dough.
4. Make small balls or cylindrical shapes from the dough. You can also make
them into small patties for cutlets.
5. If making cutlets, shallow fry the dough shapes. If making pakodas, deep fry in
sufficient oil and drain on kitchen paper before serving.
 SATHUMAAVU PAKODA

Recipe Type: Snacks

Cuisine: Indian
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins

Ingredients
Sathumaavu- 1/3 cup
Gram flour - 1/4 cup
Rice flour – 1 tbsp
Big onion - 2, sliced
Red chilli powder - 1/2 tsp
Hing/Asafetida - 2 pinches
Finely chopped green chillies - 1 no
Curry leaves - few, chopped
Coriander leaves – few, chopped
Mint leaves – few, chopped
Ginger - 1/2 inch piece, chopped
Hot oil - 1 tbsp
Ghee – 1/2 tsp ( I used frozen ghee)
Water – Very little ( say 1.5 tbsp)
Salt – as needed
Cooking oil - to deep fry
Instructions
1. In a wide bowl, take all the ingredients except cooking oil and ghee.Mix
everything well without adding water; the onions will release some water as
you mix.
2. Heat oil to deep fry. Take a tbsp of hot oil and add to the flour. Add ghee and
mix well. Then sprinkle a few drops of water and make a dough.
3. To check if the oil is ready, drop a tiny amount of batter into it. If the batter rises
to the surface immediately, the oil is ready. Reduce the flame to medium high &
pinch in a portion of batter and drop in the oil, letting it fall gradually.
4. Cook till onions turn golden brown. Drain the oil on a kitchen napkin and serve.
 PANEER PAKODA

Recipe Type: Snacks

Cuisine: Indian
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins

Ingredients
125-150 gm paneer/cottage cheese, preferably homemade and cut into cubes
1 cup besan/gram flour
A pinch of turmeric powder/haldi
A pinch of red chili powder/lal mirch powder
A pinch of asafoetida/hing
A pinch of garam masala powder
Water as required
Salt as required
Oil for deep frying
A pinch of chaat masala for seasoning
Instructions
1. Mix besan and all the spice powders except chaat masala. Add water to make
a thick flowing paste.
2. Heat oil in a kadai.
3. Dip the paneer cubes in the besan batter so that they are well coated on all
sides.
4. Deep fry and drain the excess oil by placing the pakodas on kitchen tissues.
5. Before serving, sprinkle some chaat masala over the hot pakoras and serve
with a dip of your choice.
 HUNG CURD VEGETABLE
SANDWICH

Recipe Type: Snack

Cuisine: Continental
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 3-4 servings

Ingredients
4 brown bread slices
1 teaspoon sesame seeds
1 tablespoon butter
1/2 cup hung curd (hang 1.5 cup curd in a muslin cloth for 3-4 hours to get 1/2
cup hung curd )
1/4 cup grated carrots
1/4 cup finely chopped red onions
1 small tomato, deseeded and finely chopped
1 tablespoon finely chopped coriander leaves
2 tablespoon boiled sweetcorns
Black Pepper to taste
Salt to taste
Instructions
1. In a mixing bowl take hung curd and add all the veggies to it. Mix well.
2. Sesaon it with salt and black pepper. Our spread is ready.
3. Apply butter on the bread slices . Heat a skillet. Sprinkle sesame seeds over it.
4. Now place the bread slices over the sesame seeds and allow the bread slices
to get toasted from both sides. Remove and keep aside.
5. Now place 2 slices on the plate . Add about 2 tablespoon of filling and spread it
evenly on each slice.
6. Place the second slice over the filling. Press lightly.
7. Cut the sandwich either diagonally or into bite size rectangles and serve with
some juice .
 TRICOLOR SANDWICH

Recipe Type: Snack

Cuisine: Indian
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins

Ingredients
Bread – 4 slices
Tomato sauce – 2 tsp
Coconut Chutney – 2 tsp (You can also use cheese instead)
Green chutney – 2 tsp
Butter – 1 tsp
Instructions
1. Using a cookie cutter or a bowl, cut the bread slices into circles.
2. Heat a pan and toast the bread slices till crispy on both sides.
3. Arrange three slices on a plate. Put a different spread - tomato sauce, coconut
chutney and green chutney - on each slice.
4. Place the slice with the coconut chutney on top of the slice with the green
chutney, chutney side up. Now place the tomato sauce slice on top of the
coconut chutney one.
5. Top the entire sandwich with the fourth slice. Toast the sandwich once again for
about 30 seconds.
 CRISPY COCONUT CHUTNEY
SANDWICH

Recipe Type: Snacks

Cuisine: Indian
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 1

Ingredients
Brown and white bread slices
Coconut chutney (any flavor you like)
Mustard Seeds
Oil
Instructions
1. Cut bread slices into circles with help of a katori / bowl or leave them as they
are.
2. Spread coconut chutney on one slice of bread and cover it with another slice.
3. Heat oil on a tava and splutter the mustard seeds. Place the sandwich on it and
toast on a low heat till brown.
4. Turn the sandwich over and toast on the other side. Press down gently on the
sandwich to ensure that it is completely toasted.
5. Serve immediately with tomato sauce.
 RAJMA SANDWICH

Recipe Type: Snacks

Cuisine: Indian
Prep time: 15 mins
Cook time: 4 mins
Total time: 19 mins
Serves: 4

Ingredients
1/2 cup boiled rajma
1 small onion finely chopped
1/2 green capsicum finely chopped
1/2 red bellpepper finely chopped
1 tsp chaat masala
1/2 tsp garam masala
1/2 tsp coriander powder
Salt to taste
Bread slices as required
Oil for frying
Instructions
1. Mix all the ingredients except bread slices.
2. Cut the corners of bread and wet it with water slightly.
3. Put a little mixture on the bread slice.
4. Cover with another wet slice of bread.
5. Press the slices together,so that the filling does not comes out.
6. Prepare the other sandwiches like this.
7. Either deep fry or shallow fry them or roast them in a tawa.
8. Serve with dip of your choice. 
 VEGAN BANANA COCONUT
FRENCH TOAST

Recipe Type: Breakfast

Cuisine: Indian

Ingredients
1 large ripe banana
1/4 cup full fat coconut milk or as required
¼ teaspoon Cinnamon powder
3-4 small slices of whole meal bread
Oil for shallow frying
Instructions
1. Mash the ripe banana in a bowl. Add coconut milk and cinnamon powder to it
and whisk well until we get a smooth batter.
2. Remove the crust from the bread and cut into pieces of desired shape.
3. Dip each piece into the mixture to coat it well from both sides. Remove it
quickly.
4. Heat oil in a frying pan and shallow fry the pieces for 1-2 minutes or until they
turn golden brown on both sides.
5. Remove from the pan and serve immediately. 
 HEALTHY BREAD IDLY

Recipe Type: Snack

Cuisine: Indian
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

Ingredients
Bread - 2 slices, cut into circles
Potatoes – 2, boiled, peeled and mashed
Hung Curd – 1 bowl
Salt to taste
Oil – 2-3 spoons to fry
Instructions
1. Mix spices of your choice into the mashed potato. I prefer ½ onion, a little salt
and very little red chilli powder. Spread the potato mixture on one side of the
bread slices.
2. Heat a tava or a non-stick griddle with a spoon of oil. Place the bread slice on
it, with the potato mixture face down on the oil.
3. Add a little salt to the hung curd and spread it over the bread slice on the pan.
Make sure all the sides are covered with curd.
4. When the bread slice is completely covered with curd, lid the pan, ensuring that
the lid does not touch the curd. Keep the flame low.
5. Take the lid off after a minute. By this time, the curd will have settled down
uniformly all over the bread slice, indicating that the idli is ready. Use a broad
spatula to lift it from the pan to make sure it doesn't break. Serve with tomato
sauce.
 BARNYARD MILLET BANANA
BREAD

Recipe Type: Snack

Cuisine: Indian
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour

Ingredients
1/2 cup 100% Organic Barnyard Millet Flakes
1/2 cup whole wheat flour
2 over ripen bananas
1/4 cup brown sugar
1/8 cup vegetable oil
1 tsp baking powder
1 tsp of cinnamon powder
2 tbsp chopped almonds
2 tbsp Tutti Frutti
2 tbsp raisins
1 tsp vanilla extract
Pinch of Salt
Instructions
1. Preheat the oven at 180 degrees Celsius for 10 minutes. Line the loaf pan with
a parchment paper or grease it.
2. Sift the whole wheat flour with baking powder, salt and cinnamon powder. Sift it
one more time.
3. In another bowl take the barnyard millet and soak it in water with a pinch of salt
for 1 minute. Drain the water and soak it again in 1/2 cup of clean water for 5
minutes.
4. In a separate bowl, mash the bananas using a fork. Add the brown sugar and
blend well until the sugar dissolves.
5. Add oil and mix well. Now add the soaked barnyard millet and beat the mixture
till well combined.
6. To this mixture, add the dry ingredients from step 2 and blend with a spatula.
7. Add the almonds and stir, followed by the raisins and tutti frutti. Finally add the
vanilla.
8. Give the batter a quick stir and pour it into the prepared pan.
9. Bake the banana bread in a preheated oven for 30-35 minutes. To check if it's
done, insert a toothpick into the center of the loaf. It should come out clean or
with very few crumbs, indicating that the cake is thoroughly cooked. If the
toothpick comes out sticky, continue baking the loaf for another 4-5 minutes.
10. Allow to cool on wire rack and cut into slices. Serve with milk for breakfast.
 WHOLE WHEAT BANANA BREAD

Recipe Type: Snack

Cuisine: Indian
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins

Ingredients
2 cups of whole wheat
1/2 cup together almond slices and cashews
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3-5 cardamoms
3 ripe bananas
1 cup jaggery
1 cup yogurt or buttermilk
1/2 cup cold butter
Instructions
1. Sieve all the dry ingredients together and mix them well.
2. Mash the bananas in a bowl.
3. Add the powered jaggery to the mashed banana and mix well.
4. Crumble the butter with your fingers into the banana jaggery mix and add
yoghurt. Combine well.
5. Mix the dry and wet ingredients together and add the slivered almonds and
cashew pieces (my son hates cashews so I try to disguise them in cakes and
bread).
6. Preheat the oven to 350 degree Celsius. Grease and flour a loaf pan.
7. Pour the batter into the greased loaf pan and bake for 1 hour. The baking time
depends upon your oven, so keep checking in between to prevent it from
burning.
8. The loaf is ready when a tooth pick inserted into it comes out clean. Cool the
loaf before cutting and serving.
9. Note - Baking powder and soda can be omitted if you like, although I haven't
tried it.
 SWEET CORN SALAD

Recipe Type: Salad

Cuisine: Indian

Ingredients
1 1/2 cup sweet corn kernels
1 red onion, finely chopped
1 medium tomato, finely chopped
Handfull of coriander leaves , finely chopped
Juice of 1 lemon
1/4 cup Pomegranate arils
2 teaspoon butter
Chaat masala to taste
Salt to taste
Instructions
1. Rinse the sweet corn kernels in running water and add them to boiling water.
2. Cook the kernels for 2-3 minutes. Drain and keep aside. Alternatively you can
cook them in microwave.
3. In a pan, melt butter on a low flame. Add the cooked and drained sweet corn
kernels and saute for 1-2 minutes. Put off the flame and transfer the kernels in
a mixing bowl.
4. Add chopped onions, tomatoes , coriander leaves and pomegranate seeds to
the sweet corn. Mix well.
5. Season the salad with lime juice, salt and chaat masala. 
 BARNYARD MILLET VEGETABLE 
SALAD

Recipe Type: Snacks

Cuisine: Indian

Ingredients
1/4 cup barnyard millet
2 tablespoon green peas, boiled
1 small carrot, finely chopped
1 small tomato de-seeded and finely chopped
1 small cucumber finely chopped
1 red onion finely chopped (optional)
1 teaspoon lime juice
1/4 teaspoon crushed black pepper
Salt to taste
Instructions
1. Wash the barnyard millet and soak in ¼ cup water for 10 minutes.
2. Boil 1 cup water in a sauce pan. Add soaked barnyard millet to it.
3. Add salt, cover and cook and simmer until the millet is well cooked. Keep
stirring in between to ensure the millet does not catch the bottom.
4. Once cooked, turn off the flame and transfer the cooked millet to a plate to cool
down.
5. Meanwhile, chop the veggies and boil the green peas either in a microwave or
open vessel.
6. In a large mixing bowl, add the cooked barnyard millet along with veggies.
Drizzle lime juice , add crushed black pepper and toss everything well.
7. Serve a delicious and healthy barnyard millet vegetable salad to your toddler.
 ROASTED CHICKENPEAS 

Recipe Type: Snack

Cuisine: Indian
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins

Ingredients
400 gms cooked chickpeas
1 tablespoon olive oil
1/8 tsp Salt
1 tsp Garlic Powder
Grated Parmesan cheese (optional)
Instructions
1. Preheat oven to 400°. Pat chickpeas dry with a paper towel if necessary.
1. Arrange on a baking sheet in a single layer and roast for about 30-35 minutes,
shaking the pan every ten minutes. All ovens are different so make sure they
don't burn. They will be golden brown and crunchy on the inside when done,
not moist.
2. In a medium bowl, combine the salt, garlic powder and cheese, if using.
Remove chickpeas from oven when done and spray with cooking spray.
Immediately toss with spices while hot. When cool, serve in small bowls. 
 MAIZE FLAKES CHIVDA

Recipe Type: Snack

Cuisine: Indian

Prep time: 5 mins

Cook time: 10 mins
Total time: 15 mins

Ingredients
1 cup Organic Maize Flakes
1 sprig curry leaves
2 tbsp peanuts
2 tbsp raisins
1/4 tsp turmeric powder
1 tbsp powdered sugar
1/2 tsp red chilly powder
Salt to taste
Oil for deep frying
Instructions
1. Heat up enough oil in a deep pan . To check the temperature , drop one flake in
the oil , if it pops up and expands within 30 seconds , the temperature is
perfect.
2. Fry the maize flakes in small batches , stirring with a perforated ladle till they
expand , become golden and crisp. Shake off the excess oil and place the fried
flakes on absorbent kitchen paper.
3. In the same oil , fry the peanuts , curry leaves and raisins, one after the other.
Drain on kitchen paper.
4. Transfer the fried maize flakes, curry leaves, peanuts and raisins in a mixing
bowl. Sprinkle powdered sugar , salt , turmeric powder and red chilly powder
over it. Toss the chivda , so that the flakes are evenly coated with all the spices
but still retain their shape.
5. Taste the chivda and adjust the seasoning. Let it cool and then transfer it to an
air tight container.
 CARAMELIZED NUTS

Recipe Type: Snacks

Cuisine: Indian
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
INGREDIENTS
1 cup walnut halves and almonds
½ cup white powdered sugar
1 tbsp unsalted butter
¼ cup water
METHOD
1. Heat a nonstick pan. Add dry fruits, butter and sugar into the pan along with the
water.
2. Heat this mixture over medium heat for 5 minutes, stirring frequently so it doesn’t
burn.
3. When the sugar mixture starts melting, stir constantly till all the sugar has melted
and the nuts are completely coated. Turn off the gas.
4. Transfer immediately onto a dry plate and separate the nuts right away. Using two
spoons will make the task easier. This needs to be done immediately or it will turn
into an inseparable chunk of dry fruits.
5. Once the coating on the nuts hardens, transfer them into air tight containers.
 FLAVORED PANEER

Recipe Type: Snack

Cuisine: Indian
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins

Ingredients
1 litre milk (I have used full fat cow milk)
2-3 tbsp curd
1 tsp mixed herbs
1/2 tsp black pepper powder
2 tsp ginger juice
Finely chopped coriander (optional)
Salt to taste
Instructions
1. Heat milk and lower the heat when it begins to boil.
2. Add the mixed herbs, ginger juice, black pepper powder and salt into the milk.
Add the curd and stir well.
3. The greenish pale whey water will separate from the milk solids. You may need
a little more curd depending upon on the milk you use.
4. Keep the heat low as the whey separates, which may take a few minutes.
5. Once the whey is completely separated turn off the heat.
6. Place a colander or sieve over a bowl and pour the curdled milk mixture into it
to separate the milk solids. The whey water collected in the bowl can be used
in curries or to knead dough for chapatis and paranthas.
7. Let the paneer sit in the colander till all the water drains away. Empty the
contents of the colander on a plate, place another plate on it and press it down
with a heavy object.
8. In a while, the paneer will set in a block and can then be cut into cubes or
triangles. Eat it as it is or use in gravies
 BEETROOT BURGER

Recipe Type: Snack

Cuisine: Indian

Ingredients
7 to 8 medium sized potatoes
2 medium sized beetroots
1 Tablespoon Chat Masala
2 Tablespoons cumin powder (jeera powder)
1 Tablespoon lemon juice
Chopped fresh coriander
Rock salt or black salt (to taste)
One cup Rava or Suji
Oil or butter for shallow frying
6 to 8 burger buns
1 medium tomato sliced into circles
6-8 lettuce or blanched cabbage leaves
1 medium onion sliced into circles
Butter for toasting the bun
Mayonnaise (Optional)
Cheese slices (optional)
Coriander chutney (optional)
Tomato sauce (optional)
Instructions
1. In a steel pressure cooker, boil the potatoes and beetroots on a low flame for 2
whistles.
2. Once the cooker cools down, remove the vegetables and let them cool down.
3. Peel the vegetables. Mash the potatoes and grate the beetroot.
4. Mix in the salt, cumin, chat masala, coriander leaves and lemon juice.
5. Pinch out a little of the mixture and shape into a medium sized cutlet. If the
mixture is too sticky, add some bread crumbs to firm it up! Use up all the
mixture.
6. Roll each patty lightly in suji to coat both sides. Shallow fry till crispy.
7. To assemble, slice each bun horizontally in the middle.
8. Apply butter on all sides and toast lightly on tawa.
9. Apply mayonnaise, sauce, chutney on one side of the bun.
10. Place the beetroot cutlet on it. Top with tomato, onion, and lettuce – if using.
11. Cover with the other bun and serve warm.
 VEGGIE BURGER

Recipe Type: Snacks

Cuisine: Indian
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Ingredients
4 fresh whole wheat burger buns
A few lettuce leaves
Mayonnaise as needed (optional)
4 tomato slices
4 cheese slices (optional - I use them only for my son)
1 or 2 onion slices
1 or 2 cucumber slices
For the burger patty:
3 boiled potatoes, mashed
1/4 cup boiled peas, mashed
1 carrot, grated
1 onion, finely chopped
1/4 cup coriander leaves, finely chopped
2 tbsp finely chopped bell peppers (you can use any color, I used a mix of red,
green and yellow)
1/2 cup poha
1.5 tbsp plain flour /maida
1/2 tsp amchoor powder
1/4 tsp turmeric powder
1 tsp pepper powder
1/2 tsp Garam Masala
1/2 tsp red chilly powder
1/2 tsp coriander powder
1/4 cup powdered corn flakes ( for coating)
Salt & water, as needed
Instructions
1. Soak the poha in water for 20 minutes.
2. In a pan, heat oil and saute the onions, till they turn transparent.
3. Add the carrots and saute till soft. Do the same with the bell peppers.
4. Add the peas followed by all the spices. Stir well, turn off the gas and let it cool.
5. To this vegetable mixture, add the mashed potato and adjust the seasoning.
Mix everything together.
6. Add the soaked & squeezed poha and maida. Mix well to form a thick dough.
7. Take small balls of dough and pat them into patties that are the right size for
your buns. Coat each patty with powdered cornflakes.
8. Shallow fry or deep fry the patties.
9. To assemble the burger, slit a bun and toast both sides on a tawa by drizzling
butter.
10. On one side of the bun, apply mayonnaise or ketchup. Arrange lettuce, tomato,
cucumber and onion slices on the bun. Place the patty on top of this and cover
with the second side of the bun.
11. Serve immediately
 VEGETABLE PIZZA DOSA

Recipe Type: Breakfast

Cuisine: Indian
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins

Ingredients
Dosa batter
1 cup finely chopped veggies - onions, french beans, tomatoes, grated carrots
etc.
Finely chopped coriander
Instructions
1. Mix all the vegetables and keep it separate from the coriander.
2. Heat the tawa and smear some ghee on it. When really hot, sprinkle some
water on the tawa and add one scoop of dosa batter. Top with a handful of
mixed vegetables and spread it in a circle like a regular dosa.
3. Sprinkle some ghee on top. When the bottom is well roasted, flip it and roast
the other side. 
 RAISIN SPREAD 

Cuisine: Indian
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins

Ingredients
½ cup golden raisins
1 cup orange juice
¼ teaspoon cinnamon powder
Instructions
1. Put the raisins and 3/4 cup orange juice in a sauce pan. Turn on the heat, add
cinnamon powder and stir.
2. Let the raisins cook for 10-15 minutes. Turn off the flame and let the mixture
cool down.
3. Transfer to a grinder jar and pulse to get a smooth lump-free puree.
4. Transfer the puree back to the sauce pan and add the remaining ¼ cup orange
juice.
5. Let the mixture cook until it attains a jam-like consistency. Turn off the flame.
6. Once the jam is cool, transfer to a clean, dry , sterile glass jar and refrigerate.
 MANGO MUSELI SHOTS

Recipe Type: Dessert

Cuisine: Indian
Prep time: 10 mins
Total time: 10 mins
Serves: 3

Ingredients
2 large (slightly firm) mangoes, peeled, diced & chilled
1/2 cup muesli (I used Kellogg's)
2 tbsp tutti frutti bits
2 tbsp chocolate chips
You will also need shot glasses to serve.
Instructions
1. In a clean and dry shot glass, put in a layer of 6-7 cubes of mango, followed by
1 tsp of muesli.
2. Top with a few chocolate chips & some tutti frutti bits.
3. Repeat the layers one more time.
4. Serve chilled. 
 Sathumaavu Lollipop

Ingredients
1/2 cupSathumaavu Health Mix
Sathumaavu Lollipop
1/2 cup Paneer (Cottage Cheese)
2-3 Potatoes, boiled
5-7 Baby Corns
1 Onion, finely chopped
1/2 inch piece of Ginger
2-3 pods of Garlic
1 tsp black Pepper powder
1/4 tsp Turmeric powder
1/2 tsp red Chilly powder (optional)
2-3 tbsp Sooji/Semolina
Salt to taste
Oil for frying 

Method
1. Peel and grate the boiled Potatoes. Grate or simply crumble the Paneer. Grind
the ginger and garlic to a paste. Put everything in a bowl along with the spice
powders.

2. Meanwhile, in a sauce pan , boil 2 cups of water with salt and add the baby
corns to it. Cook for 2-3 minutes. Drain and keep aside.

3. To the potato paneer mixture, add the Sathumaavu mix and finely chopped

onion. Mix well and knead into a soft dough. Use a few drops of water if required.

4. Make medium sized round balls from this dough and pierce the thicker side of
the cooked Baby corn in this dough ball. Press the dough ball lightly between your
palms to secure it firmly on the baby corn. Make all lollipops in a similar way. The
ingredients listed here should give you 5-7 Sathumaavu lollipops.

5. Heat sufficient oil in a wok for deep frying. Mix sooji with a little salt in a flat
plate. Roll the lollipops in this salt-sooji mixture and tap lightly to let go of any
excess.

6. Deep fry the lollipops on a medium flame for 2-3 minutes or until they turn crisp
and golden brown on both sides. If you have a small wok, fry one lollipop at a
time.

7. Drain on absorbent paper and serve the Sathumaavu lollipos with a dip of your
choice. 
 Pav Bhaji Recipe

Recipe Type: Snacks

Cuisine: Indian
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins

Ingredients
4-5 potatoes
2 carrots
1 bottle guard
9-10 beans
1 capsicum
3-4 small aubergine
A small piece of beetroot
3 onions, chopped
3 tomatoes, chopped
1 tsp ginger chopped
1 tsp garam masala
1/2 cup boiled peas
2 tsp pav bhaji masala
Red chilly powder accordingly
2 tbsp butter
1 tbsp lemon juice
salt
Instructions
1. Wash, peel and roughly chop all the vegetables.
2. Add the vegetables to a pressure cooker with a glass of water and salt to taste.
Cook for up to 4 whistles.
3. When the pressure is gone, let it cool before grinding to a puree.
4. In a kadhai or wok, melt butter, and saute ginger.
5. Add onions and saute till dark brown. Add tomatoes and cook till the oil
separates.
6. Mash the boiled peas slightly before adding to the pan. Follow with all the
masala powders.
7. Now add the vegetable puree and mix well. Let it simmer on a low flame for 15-
20 minutes. Squeeze lemon juice over the bhaji.
 Colorful Fruit Skewers

Recipe Type: Snack

Cuisine: Indian

Ingredients
Black grapes
Green grapes
Bananas - cut into small pieces and dipped in orange juice
Pineapple - cut into small pieces
Orange slices
Kiwi - cut into small pieces
Strawberries
Wooden skewers
Melted chocolate
For the Honey vanilla yogurt dip
Yogurt - 1 cup
Honey - 2 tbsp
Vanilla extract - ¼ tsp
Instructions
1. Wash the fruits nicely and pat them dry with kitchen tissue.
2. Cut into pieces if required.
3. Thread the fruits in the wooden skewers and chill in refrigerator.
4. Fill the melted chocolate in a piping bag and pipe over the cold fruits.
5. For the honey vanilla yogurt dip
6. Mix all the ingredients in a bowl.
7. Chill for a few hours.
 IDLY UPMA

Recipe Type: Snack

Cuisine: Indian
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins

Ingredients
4 Idlis
1/2 tsp mustard seeds
1/2 tsp urad dal
A few curry leaves
1 onion, chopped
1 tsp oil
1/2 a green chilly half (don't chop as kids may eat them; put them in whole and
remove while serving)
Instructions
1. Cut up the idli into small pieces. You can also crumble it with your fingers.
2. In a kadai heat oil and crackle mustard seeds. Add urad dal, green chilly and
curry leaves.
3. Add the onions and fry till translucent. Add a pinch of salt (remember that the
idlis already have salt).
4. Add the idli pieces and mix well so that all the pieces are coated with the
masala. Serve with chutney or tomato ketchup. 
 Mini Idli Fry

Recipe type: Snacks
Cuisine: Indian
INGREDIENTS
1 cup semolina (rava or sooji)
1 cup curd
Salt to taste
1 tsp coriander powder
1 tsp garam masala
1 small carrot, grated
½ tsp fruit salt (Eno Salt)
For Tempering (Tadka):
2 tbsp ghee
2 tsp mustard seeds
1 onion, finely chopped
2 carrots, finely grated
1 capsicum, finely chopped
Salt
1 tsp tomato ketchup
METHOD
1. Mix all the ingredients except fruit salt in a bowl and keep aside for 10-15
minutes.
2. Boil some water in an idli steamer.grease the idli moulds.
3. Once the steamer is ready,add fruit salt to the batter. Mix well and pour into the
moulds immediately.
4. Steam the idlis for 10 minutes or till done. When cool, unmould the idlis.
5. Heat oil in a kadai, add mustard seeds and let it splutter. Add onions and saute till
brown.
6. Add the carrots and capsicum and stir fry. Add salt and tomato ketchup along
with the idlis and toss lightly so that the idlis are coated with the masala.
 Brown Rice Poha

Recipe type: Breakfast
Cuisine: Indian

INGREDIENTS

1 cup 100% Organic Brown Rice Flakes

2 Onions , finely chopped
2 green chilies , chopped
1 sprig of Curry leaves
2 tbsp of Peanuts
2 tbsp of Oil
¼ tsp Mustard seeds
¼ tsp Cumin seeds
¼ tsp Turmeric Powder
Pinch of Asafoetida
1 tbsp Sugar ( optional)
1 tbsp scraped dry Coconut for garnishing
2-3 tbsp of Pomegranate seeds for garnishing
1 tbsp of finely chopped Coriander leaves
1 tbsp fresh Lemon juice
Salt to taste

METHOD

1. Soak the brown rice flakes in water with a pinch of salt for a minute. Drain and soak the flakes
again in 1 cup of clean water for 10 minutes.
2. Once the flakes soak up all the water, they'll become soft. Sprinkle salt and sugar on the
soaked flakes and mix well. Keep aside.
3. Heat oil in a wok. Add mustard seeds and when they splutter, add the cumin seeds followed
by the curry leaves and green chilies. Add the peanuts and fry them for a couple of minutes.
4. Now add the onions followed by asafoetida and turmeric powder. Fry the onions until they
turn translucent.
5. Add the soaked and seasoned flakes and stir fry for 1-2 minutes. Make sure everything is
mixed together.
6. Cover the wok and let the poha cook on steam for another 1 minute on a low flame. Turn off
the flame and squeeze the juice of one lemon all over the poha. Mix well and garnish with
coriander leaves, scraped coconut and pomegranate seeds
 Chocolate Trail Mix

Recipe Type: Snacks

Ingredients
100 gms almonds (Split in half)
50 gms sunflower seeds
30 gms flax seeds
50 gms dates (Pitted and cut into pieces)
50 gms raisins
600 gms quick cooking oats
250 ml honey
1 tsp vanilla extract
100 gms cocoa powder
Instructions
1. In a large pan, combine the sunflower seeds, the flax seeds and the almonds
and toast over medium flame, until the flax seeds stop popping. Remove and
set aside to cool.
2. Pour the oats into the pan and toast them over medium heat until light brown
and nutty smelling.
3. Add the dates and the raisins into the oats, add the nut-seed mix as well. Mix
to combine thoroughly and evenly.
4. Drizzle honey and add the vanilla. Mix until all the dry ingredients incorporate
the honey evenly. The mixture should be still crumbly.
5. Turn off heat and sprinkle cocoa powder evenly over the oats, honey, dry fruit
and nut-seed mixture, turn over to coat all the ingredients with cocoa.
6. Allow to cool, then store in airtight containers. 
 Sprouted Sathumaavu Dosa

recipe type: Breakfast
Cuisine: Indian
INGREDIENTS
Sprouted Sathumaavu Mix - ½ cup
Rice flour - 1 tbsp
Curd - ½ tbsp
Water - around ¾ cup
Salt - as needed
Cooking oil - 1 tsp
Mustard seeds - ½ tsp
Urad dal - ½ tsp
Cumin seeds/Jeera - ½ tsp
Big onion - 1
Green chilli - 1 ( slit or chop finely)
Curry leaves - few
Ginger - ½ inch piece ( chopped finely)
METHOD
1. Mix all the batter ingredients in a large bowl. Ensure there are no lumps.
2. Heat oil in a kadai and add in all the tempering ingredients in the same order as
listed above starting with mustard seeds and ending with ginger.
3. Saute well till the onions turn transparent. I usually do this in the dosa tawa itself.
4. Add the tempering to the batter and mix well. Adjust the seasoning. The batter
should be slightly watery.
5. Heat a dosa pan and pour the batter in a circular manner starting from outwards
towards center. Fill any holes with small drops of batter.
6. Drizzle a tsp of oil around the dosa and cook one side on a medium flame till the
edges start to lift slightly. Flip the dosa and cook for a minute. Remove the dosa
and continue making dosas till the batter is used up.
 Sathumaavu Burfi/Sathumaavu
Fudge

Recipe type: Dessert
Cuisine: Indian
INGREDIENTS
1 cup Sathumaavu Mix
1 cup whole wheat flour
4 tbsp ghee / clarified butter
1 cup sugar
1 cup water
3-4 tbsp sliced almonds and pistachios
METHOD
1. Heat a heavy-bottomed saucepan or wok. Add the wheat flour , Sathumaavu mix
and give it a stir.
2. Add 4 tbsp ghee to the flour mix. Fry the flours on a low flame for 5-7 minutes or
until we get a good aroma.
3. Meanwhile, put sugar and water in another sauce pan and put it on a medium
heat. Cook the sugar syrup until it reduces to 2 string consistency.
4. Grease a baking tray or line it with parchment paper. Add the sugar syrup to the
roasted flour mixture and stir quickly, so that the mixture is even and without any
lumps. Turn off the flame.
5. Pour the fudge mixture into the tray. Grease the bottom of a small bowl and use it
to spread and flatten out the fudge mix. Garnish with sliced Almonds and
Pistachios. The fudge begins to set immediately, so quickly cut it into desired
shapes.