Corn & carrot fritters

Makes 8 small fritters
From here

1 cup besan (chickpea) flour
1/2 tsp garam masala
1/4 tsp salt
2 eggs
2/3 cup water/milk
1 carrot, grated
1 small red onion, really finely sliced (or grated, but if you do this, drain it a little)
1 cob of tender sweetcorn (kernels removed)
1 tbsp fresh coriander, chopped

Mix flour, garam masala & salt.
Whisk together the eggs and water. Tip into the flour, whisking as you go to avoid lumps. Add in the carrot, onion, corn and coriander . Combine well.
Heat a frying pan over medium heat. Add the oil and when hot, use a 1/4 cup measure to dollop in some fritter mix.Cook for 3 minutes on each side.
Serve with chutney of your choice.

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Eggless Chunky Apple Streusel Muffinsp

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Makes 6 muffins
From here

3/4 cups All purpose flour
1/4 cup Raw sugar/ coconut sugar
50 gram unsalted butter
1 medium size ripened Banana
1/3 cup Milk
1 Apple,peeled cored and chopped
1 tsp Baking powder
1/4 tsp vanilla powder/essence
Pinch Ground Cinnamon
Pinch of Salt

Streusel topping-
2 tbsp Oats
1 tbsp All purpose flour
2 tbsp Walnuts,chopped
2 tbsp raw sugar
1/4 tsp ground Cinnamon
2 tbsp melted unsalted Butter

Pulse sugar in a mixer to a powder.
Sieve flour,cinnamon,baking powder and salt together for 3-4 times.
In a bowl mash banana to a smooth paste. Add milk and melted butter to it and mix well.
Add sugar and whisk.
Add the dry ingredients & fold it into the wet ingredients lightly.
Fold in the cored and chopped apples in it and scoop 2-3 tbsp of batter to each muffin mould.

For streusel –
Pulse the oats, flour, chopped walnuts & cinnamon. Once it’s a coarse mixture, add the melted butter and mix till it resembles a crumble mixture.
Top each muffin with 1 tbsp streusel mixture.
Bake in oven at 160 deg C for 20-25 mins.

Penne Pasta in Spinach sauce with mushrooms and olives

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Whole wheat pasta 500 grams, uncooked
English spinach 1 bunch blanched
Olives 10 sliced
Button mushrooms 1 cup sliced
Sunflower oil/ Olive oil
Salt
Pepper

Cooked pasta till aldente. (Reserving some of the the water used for cooking)
Blanch and keep aside spinach. Process the spinach till it becomes a smooth paste.
In a pan add olive oil, add the mushrooms. Sauté for 30 seconds. Add olives and immediately pour the puréed spinach. Season with salt and pepper. Use the pasta cooking water to get the right consistency. Add the cooked pasta and mix through.

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Easy Vegan Pancakes

1 cup flour
1 cup soy milk
Pinch salt
1 tsp cinnamon
1 tsp vanilla essence
2 tsp baking powder
2 ripe bananas mashed
Mix everything together and cook on hot flat pan with sunflower oil/ coconut oil/ nuttelex.
Serve with maple syrup.

Another quick one is-
1 cup Whole meal flour
1 cup Almond milk
1 tsp flax meal mixed in 3 tbsp warm water
1 tsp chia seeds
For savoury ones-
Add a pinch Himalayan salt
& some nutritional yeast .
Cook in coconut oil on a hot pan.

10 Toddler Lunch Ideas


1.Honey, Almond Butter & Banana
Spread 2 slices of whole-wheat bread with almond butter or peanut butter. Top 1 bread slice with a drizzle of honey (for kids 1 and up) and a layer of banana slices. Cover with the other slice, butter side down.

2.Pear & Avocado
Mash 1/2 ripe avocado in a bowl. Add a squeeze of fresh lemon juice and season to taste with salt and pepper. Spread the avocado evenly on 2 slices of sourdough bread. Add a layer of thinly sliced Bosc or Asian pear to 1 bread slice. Cover with the other slice and press gently to adhere. Swap in pomegranate seeds for the pear, if you like.

3.Apple, Cheddar & Peanut Butter
Split a focaccia square in half crosswise. Spread the cut side of 1 half with peanut butter. Top with a layer of cheddar-cheese slices and then a layer of thin apple slices. Cover with the other half, cut side down and press gently.

4.Strawberry & Goat Cheese
Split an English muffin and lightly toast the halves. Spread each half with softened goat cheese or plain whipped cream cheese. Top with a thin layer of strawberry compote.

5.Egg Salad Sandwich
Serves 1 to 2
Mix two crushed hard-boiled eggs, ½ tsp mustard, 1 tsp mayo (or plain yogurt) and salt and pepper to taste. Serve on whole-wheat or multigrain bread.
Serve with:
Oranges
Pretzel sticks

6.Vegetable Pasta
Serves 4
Mix 6 oz cooked tricolor rotini pasta, ½ Tbsp melted butter, ½ cup cooked peas, 2/3 cup quartered cherry tomatoes and salt and pepper to taste.
Serve with:
Carrots
Applesauce

7.Mini Pizzas
This kid-favorite gets a healthy makeover to fuel your child’s busy body all day long. Make these the night before to save time in the morning. Top English muffin halves with marinara sauce ( add chopped steamed broccoli or spinach to the sauce.) Sprinkle mozzarella cheese on top. Bake at 350 degrees for 5 minutes. Let cool, then wrap up.
Serve with:
One cup of blueberries

8.Brunch for Lunch
Who says French toast and eggs are just for breakfast? This traditional morning meal makes a power-packed lunch.
French toast cinnamon sticks: Add pureed squash or sweet potatoes to egg-milk batter for an extra boost of beta-carotene. Cook French toast and sprinkle with cinnamon and sugar mixture. Let cool and slice into sticks for an easy-to-eat fork-free option.
Serve with: 1/2-cup fruit salad

9.Rainbow Wheel
A colorful, super-healthy lunch choice. Spread white bean dip on a whole-wheat or spinach tortilla wrap. Layer with lettuce, sliced tomato, cheese, thinly sliced cucumber (or pickle if your child is a fan), avocado and other favorite vegetables. Roll up the tortilla. Then slice into 4 1-inch cross-sections to make the wheels.
Serve with:
Banana

10.Hard-boiled egg. A Small container of hummus & Celery sticks, carrots and sliced cucumbers for dipping.

Tulsi and thoughts…

Muted whirring of the old heater on the floor, softly throwing waves of heat in the otherwise cold room. It’s dark but thoughts are darting, from one memory to the next…. The dark sky outside, with the lonely moon casting its glow. Tonight it’s starless, just the bony shadows of the tree outside the window. Nights like this make me think, think of what, I don’t know. Sometimes it’s feels alive to just rest my mind and not be cut by incisive thoughts. I stretch my legs and feel the soft blanket under my feet. If I really strain my ears,I can hear, the insistent crickets amidst my tulsi plant. My tulsi plant, yes. Fully blossomed just the other day. Filled with vibrant green, fragrant leaves. They are a treat to the eyes that pass. Coy as a bride, but ever graceful. I never believed for a thousand years that the leaves held such a sharp, caustic taste, discovered by my sweet child. She plucked the leaves off the plant and grinning mischievously she stuffed them into her mouth. Giggly and sly, she chewed it fast, least mother would grab it out of her errant hands. The leaves were sharp, with bursts of sweet, mingled with spicy undertones. It was so mellow yet so strong, only a experienced tongue could taste their nuances.
Today I looked out my window, amidst the grey skies of the sky. And all the leaves had but fallen. It look like a forlorn moulting python. It probably has but it’s moods, sometimes blossoming yet other times withdrawn. It’s reminds me of none other but me, swaying to the voices of my mind. Sleep eludes me on this chilly night, though my mind is filled with warmth and love. As I hear the soft breathing of my child, and feel her warm body curled next to mine.