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. 

Ingredients

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

Process

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.

Tips

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.

Pumpkin wedges from 6 months onwards

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

Ingredients:

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

Directions:

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

Oats dosa recipe for infant (1.5 to 2 years)

Ingredients

• 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

Instructions

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.

Reference 

Author: Hebbar's Kitchen