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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:
- 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.
- 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.
- 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.
- 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:
- 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.
- 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.
- Season the Chaat:
- Drizzle the tamarind chutney and lemon juice over the mixture.
- Sprinkle chaat masala, roasted cumin powder, and salt according to taste.
- Mix Well:
- Toss all the ingredients until the sweet potatoes and other ingredients are evenly coated with the seasoning and chutney.
- 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:
- Prepare the Vegetables:
- Peel and grate the beetroots and carrots using a grater. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.