Recipe for Little Ones

Kids can be really fussy eaters, but with these recipes they are going look forward to meal times. Three simple recipes are prepared in just 30 minutes – giving you plenty of time to tend to your little one!

How to make: Sambhar Parantha, Cheesy Jacket Potatoes & Quinoa Pulao

Shopping list

100 grams of split pigeon peas

1 bunch of spinach

250 grams of carrots

400 grams of yogurt

400 grams of mozzarella cheese

1 small bottle of olive oil

1 small packet of sea salt

1 bottle of black olives pitted

1 red bell pepper

1 yellow bell pepper

1 small bottle of Italian seasoning

5-10 chives

1 packet of quinoa

100 grams of French beans

150 grams of green peas

1 packet of stock seasoning

For faster preparation

For parantha soak and boil the dal, puree it. Knead the dough for parantha with salt and dal puree. Blanch the spinach leaves and puree it. Peel and boil the carrots and puree it. Divide the yogurt in three portions. Mix one portion with spinach puree and salt, the second portion with carrot puree and salt, just add salt to the third portion and set aside these three dips in refrigerator until further use. Cut bell pepper triangles, slice the olives Bake the potatoes. Grate the mozzarella cheese. Cut the carrots and beans for pulao.

How to go about it

Start with the parantha by dividing the dough in equal portions and roll them into paranthas and cook it with ghee. Serve hot with the dips prepared. Then start with the pulao and finally finish the jacket potatoes by cutting them into half with their skin add cheese then place a triangle of bell pepper and two slice of olives, bake and serve hot. For classic jacket potatoes slit in a criss-cross pattern and then stuff it with cheese flavored with Italian seasonings and bake till cheese melts serve hot.