Tuesday, June 20, 2017

Healthy Dry Snacks Series for kids - Sev Mamara

Healthy Dry Snacks Series for kids - Roasted Ground Nuts

2. Roasted Peanuts

During our childhood We used to eat roasted peanuts every single day from a street vendors. Fresh roasted peanuts have very nice strong aroma and nice taste as well. 
My parents are still getting their peanuts dose till today from that same street vendors.

Our traditional snacks are fresh and hence packed with full of nutrition. 

Peanuts are widely used in various Indian cuisines. One time I have roasted some peanuts to add in some dish however the quantity was more hence I just stored excess peanuts in  a Jar. Surprisingly my 2 years young son have seen the Jar and later in the day he started eating from it. 

I found that he loves eating roasted peanuts henceforth I always keep a jar full of roasted peanuts in my kitchen for my son to munching over anytime.

Roasted peanuts have a more intense flavour than raw peanuts and make ideal snacks for kids. Believe it or not, roasting your own peanuts is satisfying ,very easy and healthy.

Peanuts are easily available in any grocery store.

Process : Heat Tawa / Pan on gas stove. Place all the peanuts evenly on tawa. Keep the flame slow and keep on stiring them on regular intervals. Roast evenly of all sides. I generally keep the flame low and parallely  continue  working on other things.

You may by skinless or with skins. While eating we remove the skin however if you wish you can remove it once its roasted and store it.

Allow it to cool down completely and store in air tight container.

Some Health Benefits: 

Peanuts are known for its amount of dietary protein and calcium. 
Peanuts are an excellent source of antioxidant.
The kernels are an excellent source of vitamin-E
The nuts are packed with many important B-complex groups of vitamins as well.

Healthy Dry Snacks Series for kids - Roasted Fox nuts / Makhane / Phool Makhna.

1. Roasted Foxnuts / Makhane / Phool Makhna. 


Lotus seeds – 1 cup Ghee – 4 to 5 tbs Black pepper powder– ¼ tsp Salt – ¼ tsp or to taste


1. Heat heavy bottom pan with ghee/oil/butter in it and fry them on medium flame until crisp and turn little brown. Then take out the seeds on a plate.  2.Sprinkle black pepper powder and salt over hot lotus seeds and mix thoroughly.  3.Store in air tight container once they cool down completely.


While stir frying the lotus seeds keep the flame low to avoid burning. After few mins try to break the seed with fingers. you will feel the crunchiness once it is done.  Lotus seeds should available in any Indian grocery shop.  Nutrition Values : High in Protein ,Iron and minerals.

For babies from 6 months to 1.5 years, This roasted Fox nuts can be powdered and added in home made condensed milk to make delicious and healthy sweet.

Wednesday, February 15, 2017

Pumpkin wedges from 6 months onwards

Same technique can be used for butternut squash or any other type of large, hard squash.


1 small pumpkin or 1/4 large pumpkin
1 tablespoon olive oil
sea salt
ground clove
ground cinnamon
ground nutmeg
1 tablespoon packed brown sugar


Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef's knife to cut slices of pumpkin, about 1-inch thick.
Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 20-25 minutes, depending on thickness of pumpkin slices.
Reference : steamykitchen

Monday, January 9, 2017

Oats dosa recipe for infant (1.5 to 2 years)

  • ¾ cup quick cooking oats / any plain oats
  • ¼ cup bombay rava / semolina / sooji
  • ½ cup rice flour
  • ½ cup sour curd, whisked
  • 1 tsp cumin seeds
  • ¼ tsp black pepper, crushed
  • 1 tsp ginger, grated
  • 1 chilli, finely chopped
  • few coriander leaves, finely chopped
  • shredded carrot
  • shredded zuccuni
  • oil as required
  • salt to taste
  1. grind quick cooking oats in a mixer­ grinder until smooth powder texture.
  2. add powdered oats, rava, rice flour in a large bowl.
  3. also add cumin seeds and salt. mix all the ingredients.
  4. add sour curd/yoghurt and one cup of water. mix it well and make sure there are no lumps formed.
  5. slowly, add more cup of water and give a proper mix.
  6. add grated zuccuni and carrot.
  7. Add ginger, chillies, pepper and coriander. mix it properly.
  8. add more water to adjust the consistency of the batter. it should be watery else the dosa will not be crisp.
  9. keep aside for 20 to 30 minutes.
  10. heat the tava or non-stick pan and spread 1 or 2 tsp oil.
  11. if using non-stick pan then no need to spread oil.
  12. with a ladle pour the batter from the edges towards the center.
  13. sprinkle ½ or 1 tsp of oil from the top.
  14. let the base becomes golden or crisp. no need to cook the other side as the dosa is thin.
  15. remove the dosa from the pan. prepare all the dosas this way.
  16. serve the oats dosa hot with coconut chutney or green chutney.
  17. oats dosa has to be served immediately, otherwise they become dry once they become cold.



Tuesday, December 6, 2016

Apple Puree for 6 months and older.

This boiled apple puree is very much useful when your baby has cold or cough and still you want to feed the apple. 
my son has cold and cough and the climate was very hot so I wanted to look for somthing which colling in nature but the same time I did not want to increase the cold by giving him apple directly hence I cooked the apple and given to him.
he is almost two now so I have mixed some whipped cream and given to him. He enjoyed it. 
for small babies do not mixed whipped cream. can add some sugar if apple is not sweet. 
Step 1: Select & Buy a Fresh Apple
Apples are an ideal first fruit because they're sweet and easy to mix with a variety of baby cereals. In fall, fresh apples are plentiful and inexpensive, as well as delightfully crisp, juicy, and flavorful. Look for firm fruit that's free of bruises and blemishes. Apples that give when you squeeze them will be mushy and unappealing. Since apples are part of the "dirty dozen" -- foods with the highest pesticide residue -- it's a good idea to buy organic. Choose apples with a sweet, mild flavor, such as Red Delicious and Gala apples; avoid tart varieties such as Granny Smith. One medium apple yields about five ounces of puree.
Step 2: Wash & Peel the Apple
Wash the apple with a mixture of three parts water and one part white vinegar to remove bacteria. Rinse under cool running water, dry, and peel. The easiest way to peel an apple is to use a vegetable peeler and work in a circular motion around the fruit. If you do not have a vegetable peeler, use a sharp paring knife.
Step 3: Core & Chop the Apple
Set the peeled apple, stem side up, on a clean cutting board. Slice in half. To remove the core, cup each apple slice in your palm and cut in a shallow scooping motion with a paring knife. Once the core is removed, slice each half into small chunks.
Step 4: Cook the Apple
Bring water to a boil in a medium-size saucepan. Reduce heat until bubbles are soft. Cook apple chunks until tender. Check apples after 10 minutes -- it's important to minimize cooking time to help preserve vitamins and minerals. When apples are tender, drain and rinse with cold water for three minutes to stop the cooking process.
Step 5: Puree or Mash the Apple

Puree in a food processor or blender until smooth. Add water as needed to reach desired consistency.
For chunkier applesauce, which is ideal for babies 10 months or older, mash the cooked apple with a potato masher instead of pureeing it.
Step 6: Serve the Applesauce
Baby applesauce is extremely versatile. Serve it plain or mix it with another puree or two to introduce your baby to new flavors and textures.
Try mixing apple puree with:
  • Sweet potato
  • Carrot
  • Red cabbage and raisins
  • Butternut squash
  • Pumpkin
  • Pear
  • Peach
  • Plum
  • Cherries
  • Strawberries
  • Banana
  • Beef
  • Chicken
  • Oatmeal
  • Full-fat Greek yogurt

  • Reference : parents.com

Sunday, November 6, 2016



For the white sauce:

1 tbsp - Butter
1 tbsp - flour
1/2 cups - Milk
1/2 cup heavy cooking cream (Optional) (Use only pure without preservatives)
salt and pepper to taste

Other ingredients:
1 bunches - Spinach (finely chopped and washed well)
1/2 cup - yellow Corn (boiled)
1 tsp - Butter (for greasing the baking dish)
4-5 cubes - vegetarian cheese (grated) (Optional) 


Cook the spinach in a heavy-bottomed vessel without any water. Cook until the water from 
the spinach evaporates completely.

Grind the spinach coarsely.

For the white sauce:

Lightly heat butter in a non-stick pan.

Add wheat flour and saute on low flame until golden.

Gradually add milk and stir continuously to avoid lumps.

Cook the sauce on medium flame, stirring all the time until you get a thick pouring 

Add heavy cooking cream. Cook for 2 more minutes.

Remove from the flame and add salt and pepper. Keep the white sauce aside.

Final Step

Add the spinach and corn to the white sauce and mix well.
Grease a baking dish and pour the mixture into it. Allow it to cool completely.
Evenly spread grated cheese on top.
Bake in a pre-heated oven at 180 degrees until the cheese turns golden.

I usually do not add cheese here for infant. for party or function dinner cheese would 
enhance the taste.