Recipes for Vegetarian Toddlers

Must try Vegetarian Recipes for Toddlers

Broccoli and Cheese Paratha

Ingredients:

• For the Dough:
  • 2 cups whole wheat flour
  • 1/2 teaspoon salt
  • Water, as needed
• For the Filling:
  • 1 cup finely grated broccoli
  • 1/2 cup grated cheese (mozzarella or paneer)
  • 1 small onion, finely chopped (optional)
  • 1 green chilli, finely chopped (optional; adjust for toddler’s tolerance)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • Salt to taste
  • One tablespoon of finely chopped coriander leaves

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine whole wheat flour and salt.
   • Gradually add water and knead to form a soft, smooth dough.
   • Cover with a damp cloth and rest for 15-20 minutes.
2. Prepare the Filling:
   • In a mixing bowl, combine grated broccoli, grated cheese, chopped onion, green chilli, cumin powder, coriander powder, salt, and chopped coriander leaves.
   • Mix well to ensure even distribution of spices and ingredients.
3. Assemble the Parathas:
   • Divide the dough into equal-sized balls.
   • Use a rolling pin to Take one dough ball into a small circle.
   • Place a spoonful of the broccoli and cheese mixture in the circle’s centre.
   • Gather the edges of the dough circle and bring them together to enclose the filling. Pinch the edges together to seal.
   • Flatten the stuffed dough ball gently and roll it out again into a paratha, not letting the filling spill out. Use a little dry flour to prevent sticking.
4. Cook the Parathas:

• Heat a tawa or skillet over medium heat.
• Place the rolled-out paratha on the hot tawa.
• Cook for 1-2 minutes until bubbles form on the surface.
• Flip the paratha and apply some ghee or oil on the cooked side.
• Flip again and apply ghee or oil on the other side.
• Cook until both sides are golden brown and crispy, flipping as needed.

Sweet Potato Chaat

Ingredients:

• 2 medium-sized sweet potatoes, boiled, peeled, and diced
• 1 small red onion, finely chopped
• 1 tomato, diced
• 1 green chilli, finely chopped (optional; adjust for spice preference)
• 1/4 cup chopped fresh coriander leaves (cilantro)
• 2 tablespoons roasted peanuts, crushed
• 2 tablespoons tamarind chutney
• 1 tablespoon lemon juice
• 1 teaspoon chaat masala
• 1/2 teaspoon roasted cumin powder
• Salt to taste
• Sev (thin crispy noodles) for garnish (optional)
• Pomegranate seeds for garnish (optional)

Instructions:

1. Prepare the Sweet Potatoes:
   • Wash the sweet potatoes thoroughly and boil them until tender. Let them cool, then peel and dice them into small cubes.
2. Assemble the Chaat:
   • In a large mixing bowl, combine the diced sweet potatoes, chopped onion, tomato, green chilli (if using), and coriander leaves.
   • Add the crushed peanuts to the bowl.
3. Season the Chaat:
   • Drizzle the tamarind chutney and lemon juice over the mixture.
   • Sprinkle chaat masala, roasted cumin powder, and salt according to taste.
4. Mix Well:
   • Toss all the ingredients until the sweet potatoes and other ingredients are evenly coated with the seasoning and chutney.
5. Serve:
   • Transfer the sweet potato chaat to serving plates or bowls.
   • Garnish with sev (if using) and pomegranate seeds for added flavour and texture.
   • Serve immediately as a delicious and nutritious snack.

Beetroot Carrot Halwa

Ingredients:

• 2 medium-sized beetroots, grated
• 2 medium-sized carrots, grated
• 2 cups full-fat milk
• 1/2 cup sugar (adjust to taste)
• 4 tablespoons ghee (clarified butter)
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped mixed nuts (almonds, cashews, pistachios)
• 1 tablespoon raisins (optional)
• A pinch of saffron threads (optional)

Instructions:

1. Prepare the Vegetables:
   • Peel and grate the beetroots and carrots using a grater. Set aside.
2. Cook the Vegetables:
   • Heat 2 tablespoons of ghee over medium heat in a heavy-bottomed pan or kadhai.
   • Add the grated beetroots and carrots to the pan. Sauté for 5-7 minutes until they soften slightly and release their juices.
3. Cook in Milk:
   • Pour the milk into the pan with the sautéed vegetables.
   • Stir well to combine and let it simmer over medium-low heat, stirring occasionally, until the mixture thickens and reduces by half. This may take about 20-25 minutes.
4. Add Sugar:
   • Once the mixture has thickened, add sugar to the pan and mix well.
   • Cook the mixture until the sugar dissolves completely and the halwa thickens further. Stir frequently to prevent sticking.
5. Add Flavorings:
   • Sprinkle cardamom powder over the halwa and mix it in. This adds a delightful aroma and flavour to the dish.
   • If using saffron threads, soak them in a tablespoon of warm milk for a few minutes, then add this saffron-infused milk to the halwa for a beautiful golden colour and aroma.
6. Garnish:
   • In a separate small pan, heat the remaining 2 tablespoons of ghee.
   • Add the chopped nuts and raisins to the pan and sauté them until the nuts turn golden brown and the raisins plump up.
   • Pour this ghee-nut mixture over the cooked halwa and mix well. This adds crunch and richness to the halwa.
7. Serve:
   • Transfer the beetroot carrot halwa to a serving dish.
   • Garnish with additional chopped nuts and a sprinkle of saffron threads if desired.
   • Serve warm as a delightful dessert or sweet treat.