Healthy Veggie Pasta Recipe for Kids

Are you worried that your toddler isn’t eating well and healthy? Do you try to sneak in veggies in his/ her meals? And does he/ she still manages to find them and throw them out? Then we are of the same tribe who strive to feed their kids as healthy meal as possible.

We all know by now that a healthy meal isn’t something a toddler will naturally like. Heck even I don’t like healthy stuff 😀

Researching and trying different recipes made me successful in my pursuit one day, when I made a healthy, full of invisible veggies pasta.


1 cauliflower

2-3 florets Broccoli and/or 1 Zucchini

2 cups pasta

10-12 pods garlic

Cheese – Processed or mozzarella

Oregano Seasoning

Olive oil

Parsley for garnishing


Boil pasta, with some salt and olive oil. On the other burner, steam chopped cauliflower, broccoli and/ or zucchini and garlic in a cooker. Once the veggies are cooked, let them cool a bit and grind them to a smooth paste. I also like to add a bit of parsley leaves, but it’s completely optional.

Pasta Sauce

Heat oil in a wok, and roast some more garlic. Pour the cauliflower sauce and let it boil. Now, add some cheese to this hot cauliflower sauce. You can use any type of cheese, in any quantity you like. I add cheese to suppress the taste of cauliflower and fool the toddler! HAHAHA!!! I’ve used Amul’s processed cheese cubes and also mozzarella cheese, and both have served the purpose excellently. Add salt and any seasoning you like. I add seasoning again for the same purpose of disguising the taste J Mix pasta to the sauce. Garnish with some parsley leaves if you wish, which will be picked and definitely kept in your plate 😉 But let’s be happy we managed to feed cauliflower, broccoli and zucchini to our kids.

Looking for more healthy and fun recipes?

Read the recipe of Homemade Yummy Hummus here.

Independence Day Special – Tricolor Rice Recipe

Hi all,

I love doing theme based activities with my toddler, it keeps her engaged and she experiences new things almost every day. With the Independence Day around the corner, we sing jana gana mana while I play it on the Casio for her. To make her familiar with tricolor – I made this ‘Tricolor Rice’, and managed to feed her all the healthy stuff which she otherwise avoids! I chose the easiest recipe so that we could cook together. She in fact helped me quite a bit 🙂

Keep boiled rice ready in advance and just do the colours bit with your toddler, or you’ll lose his/her attention.

For saffron rice


2 tomatoes, pureed.

Asafoetida, a pinch.

Boiled Rice, 2 cups.

Readymade tomato puree – 1 tablespoon (optional).

Salt, to taste.

Red chilli powder, ½ teaspoon (optional for kids).

Oil, 2 teaspoon.

Cumin seeds, ½ teaspoon.


Puree the tomatoes. Heat 2 teaspoons of oil in a wok, put a small pinch of asafoetida and cumin seeds for tempering.

Pureed tomato

Asafoetida is good for kids and helps in quick digestion. It also relieves chest congestion, and helps treating respiratory tract infections and cough. I added this to provide a different flavour to the rice and include healthy stuff in my kid’s diet.

Put the pureed tomatoes in the wok and sauté for a few minutes until oil separates. You can also add some readymade tomato puree to enhance the color and taste.

Add 2 cups of boiled rice in the wok. Mix and cover for a minute.

For Green Rice


Spinach, 1 cup, blanched and pureed.

Asafoetida, a pinch.

Boiled rice, 2 cups.

Salt, to taste.

Sugar, a pinch.

Oil, 2 teaspoons.

Cumin seeds,  ½ teaspoon.


Blanch the spinach in boiling water, and puree. Heat 2 teaspoons of oil in a wok and add a pinch of asafoetida and cumin seeds for tempering.

Put the spinach puree in the wok and sauté for a few minutes until oil separates. Add a pinch of sugar to suppress the bitter taste of spinach, and make it pleasing for the kids.

Add 2 cups of boiled rice in the wok. Mix and cover for a minute.

For White Rice

Just temper the boiled rice with cumin seeds and salt… And you’re good to go 🙂

Present the rice in a single plate and garnish as you wish 🙂

You can also replace boiled rice with boiled pasta!

Thanks Surbhi for introducing me in this Independence Day special Blog Train – “Blog to Freedom” with 13 bloggers writing 13 different posts. She blogs at Prettymummasays about her motherhood journey. Check our her blog for more Independence Day Posts.

Next post in this series is by Ishieta, who blogs at Isheeria’s Healing Circles about . You can follow her on Instagram, Twitter and Facebook.

Follow the blog train for posts related to Independence Day and Tricolor.



UberSassy Sattu Parantha!

The process of preparing Sattu is ancient and is popular over a wide area of North India, particularly Bihar state. It is prepared by dry roasting Bengal grams. The traditional way of preparing Sattu involves the use of an iron vessel in which the grams are roasted in sand. Afterwards they are sieved and then ground to a fine flour.

It is one of the healthiest food on earth, and must try this Sattu prantha recipe that I’m about to share with you all. It’s packed with nutrients and is quite delicious. Tangy enough to tantalize your taste buds and is a wholesome meal. It can be served for breakfast, lunch or dinner. It has a tendency to make the throat go dry, so serve it hot with baingan/eggplant bharta, curd, chutney, pickle or sauce. Sattu can be easily available at any Indian grocery store. However if you cannot get it near your house, you can easily prepare it at home by grinding roasted chana daal/bengal gram to a fine powder.

So let’s gather our ingredients 🙂

For Stuffing:

  • 1.5 cup – Sattu ( roasted Chana daal/Bengal gram powder )

  • 5 – Cloves garlic, chopped fine or grated

  • 1 inch – ginger, cleaned and grated

  • 1 – Onion, medium-sized, finely chopped
  • 2-3 – green chillies, chopped
  • 1 tsp – Red chilli powder
  • 3 tbs – Coriander leaves, chopped
  • 2 tsp – Lime juice ( freshly squeezed preferred )

  • 1 tsp – Ajwain/ Carom seeds
  • 1 tsp – Kalonji/ Nigella seeds
  • 2 pieces – Mango pickle, mashed or 1 tsp amchur/dry mango powder
  • White salt + pink salt – to taste
  • 2 tsp – Mustard oil : it gives out the pungent taste adding more flavour.

For Atta/Wheat flour dough:

  • 2 cups – Whole wheat flour

  • 3/4th – 1 cup – Water
  • 2 tsp- oil/ghee (ghee/clarified butter preferred)
  • 1/2 tsp – salt
  • Extra flour for rolling
  • Ghee/Clarified butter or oil (Mustard/Canola/Sunflower) for cooking
       Nutrition Facts
Serving Size: 100 g (100g)
Amount Per Serving
Calories from Fat 51.93Calories 430.62
% Daily Values*
Total Fat 5.77g 9%
Saturated Fat –
Cholesterol –
Sodium –
Total Carbohydrate 64.28g 21%
Dietary Fiber 1.05g 4%
Sugars –
Protein 22.88g
Vitamin A – Vitamin C 2.4%
Calcium 24.9% Iron 5.184%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition summary:

Calories431 Fat5.77g Carbs64.28g Protein22.88g
There are 431 calories in a 100 g serving of Sattu Sattu.
Calorie breakdown: 13% fat, 64% carbs, 23% protein.


Let us begin with step by step process for easy execution.

  • We will start with the preparation of the filling for this delicious tangy parantha. Mix all the ingredients mentioned in the stuffing section with sattu. Add one or two tablespoon water to make the stuffing moist, so that it’s easy to bind. You can do a small test by closing the fist with the stuffing and see if it stays in the place. Adjust the salt and other spices as per your taste palate.

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  • Now we will prepare the dough. In a large mixing bowl, add the measured amount of wheat flour and salt. Mix them thoroughly together, and then add ghee/clarified butter- mix well. Make a dent in the center of the flour, pour a little water at a time, gather them together. Use your fist and knuckles to push and stretch the dough and knead it to a pizza dough consistency. We need a firm dough, a soft dough might be difficult to manage.

  • Going further to the next step, divide the dough into small portions about the size of a lemon, and shape them round. On a lightly flour dusted surface, take one ball, dip it into the flour and roll it using a rolling pin into a small circle. We do this to avoid the dough from sticking to the surface.

  • Place one or two spoonful of the sattu stuffing at the center of the rolled out dough. Bring the edges together to enfold the filling to form a smooth round ball and pinch off the excess dough, if necessary. Then, roll out nice and round paratha, about 5 1/2” to 6” in diameter. You can use extra flour while rolling the dough. However, use as little as required.

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  •  Heat a tawa or a cast iron griddle/flat pan over medium flame/heat. Make sure the pan is evenly hot before you place the parantha. Cook the parantha evenly from both sides while applying oil or ghee/clarified butter on the parantha and the sides, to a golden brown color. One or two tablespoon of ghee should be more than enough or just spray to a coating for healthier option. Gently press the edges and top of the parantha with a flat spatula until parantha puffs up. This might take a little practice.

Serve it hot with baingan ka bharta, curd, chutney, pickle or sauce.

P.S. It’s a super food and helps with obesity, constipation, high cholesterol, constipation and lots of other stomach disorders. I can share a drink recipe on demand.




Homemade Sweet Bun

These homemade eggless sweet buns are super difficult to resist!! They are soft, fluffy and delicious that makes a perfect snack, breakfast or meal. Nothing can beat freshly made homemade sweet buns. They are quick and easy to make but you need to be careful with the measurements!

Believe me once you start baking buns at home you will stop buying from market. These buns tend to melt in mouth and would not last long! This a winner recipe with kids too J

Starting with the recipe!

Ingredieants ( For 10-12 Buns )

  • All Purpose Flour – 2 ½ cup ( 1 cup = 250ml )
  • Vegetable oil / Canola oil – 2 tbs
  • Butter – 2 tbs

Keep little extra butter for brushing the buns.

  • Sugar – 4 tbs
  • Salt – ½ tb
  • Baking powder – ½ tb
  • Sesame seeds – 1 tb (as per your choice)
  • Chia seeds – 1 tb (as per your choice)
  • Instant Yeast or Active Dry Yeast – 2 tbs

Yeast Preparation ingredients ( If using Active Dry Yeast )

  • Active Dry Yeast – 2 tbs
  • Water – 2 ½ tbs
  • Milk – 2 tbs

Keep little extra milk as we would need them to brush the buns.

  • Sugar – 4 tbs

In total only 4 tbs sugar will be added in the recipe. But you can add more if you want the buns to be sweeter.


Start with activating the yeast if using “Active Dry Yeast”

Warm up the milk for a few seconds. Do not boil the milk, it should just feel lukewarm. Add the measured tablespoons of active dry yeast, water, milk and sugar to it. Whisk it well.

Let it sit for 5-10 minutes and it will start looking like a thick creamy paste. In another 5 minutes it will get all bubbly and foamy. It can take a little longer at times. The end result for yeast should be thick, frothy and “almost” doubled in size.

This process is called proofing yeast. It is done to make sure active dry yeast (not instant yeast) is alive and active. If by any chance the yeast does not froth or bubble even after 30 minutes of wait time, you need to discard the mixture and start afresh. You cannot make buns without successfully going through this process.

  • If you’re using “Instant Yeast” like me – it needs to be added to the recipe directly. No proofing is required.

Coming to the next step we need to prepare dough for the buns.

In a bowl combine all-purpose flour with salt and baking powder, and mix it well. You can sieve all three together to avoid any lumps. It is a tried and tested method to make sure no lumps-bumps-knots are left in the mix!  Make a well in the middle of the flour and combine the proofed yeast and gradually add water and milk to it. Further mix butter and oil to knead flour into a smooth, soft pliable dough. Remove the dough from the bowl; dust the work surface with flour and start kneading for at least 7-10 minutes until the dough forms an elastic consistency. Kneading enhances dough elasticity and gluten formation. If not done well the buns will come out dense. If by any chance the dough feels sticky, don’t panic! Consider adding more flour to it.

  • Now, if you are using instant yeast then unlike active dry yeast it doesn’t needs proofing. Instant yeast will be added straight to the dry ingredients and the results will be the same.

Once the dough is kneaded, place it back in the bowl and cover it with a wet towel. Set it aside in a warm place and let it rise until it doubles in size. It should take around 1 hour or additional 30 minutes to rise. To check the dough if it’s ready for the next step, poke a finger in the dough to make an indent/hole. If the hole remains and doesn’t bounce back that means it is ready. You will see how dough is all airy and puffed up. So the next step is to punch the air out of the dough with your knuckles. Then remove it from the bowl and knead it on the dusted work surface for another 5- 7 minutes to a smooth and rounded dough. This step is important to bake lighter buns.

Now shape the dough into a log and divide them equally into 10-12 dough balls. Take one piece of the dough and roll it with the palms of your hand into a ball. Roll all of them and place the buns onto the pre-lined/ butter or oil brushed – baking tray or any oven resistant dish. Keep some distance between the dough balls. Cover them once more with the wet towel, and let them rise again for about 30 minutes to an hour. You will see they’re sticking to each other as they rise but that is how it is supposed to be.

  • You have to give sufficient time for the dough to rise otherwise you will get dense buns.

While you’re waiting for the dough to rise, pre-heat the oven to 170ºC – 200º C or 325ºF – 400ºF


Now brush the buns with milk and butter. Sprinkle sesame and chia seeds on the buns and bake them for 10 -12 minutes or until light brown from the top. You will see that the top of the bun is hard but still soft when pressed lightly. Apply butter to the freshly baked sweet buns and it will soften the top giving it a shine and fragrance. Run a butter knife around the edges and toss them out of the baking pan. Let the bottom of the buns dry out completely. This is important to do because due to heat condensation buns will turn moist and wet at the base. These buns will separate super easily.  Our sweet buns are ready to melt in your mouth!20161214_184434.jpg

  • If you want soft buns make sure to preheat the oven and keep the tray at the middle rack. If your buns don’t brown in the given time frame, put them on broil (place the tray on top rack- closest to the heating rod) for 30 seconds to a minute max and remove them immediately. We don’t want burned sesame and chia seeds and also overcooking will harden the buns.



Homemade Yummy Hummus

Hummus is one irresistible dip from the Middle East. Healthy, simple, yummy – all in one. Its popularity has extended all over the world now. Made with just seven ingredients, it requires no cooking and is loved by kids too.

I made it for the first time because my daughter loves it, and it was super yummy.. so I have documented the recipe for you to try 🙂

This recipe doesn’t require you to buy tahini from the market. We’ll make our own  :)(similar taste)


  • Chickpeas: 1.5 cups – soaked overnight
  • Garlic – 2 cloves
  • Sesame seeds – 2.5 Tbsp
  • Olive Oil – 4 Tbsp
  • Salt – to taste
  • Lemon – 2 Tbsp
  • Black Pepper – 1 Tsp
  • Piri Piri seasoning powder (Optional) – To Sprinkle


Soak the chickpeas over night, so they take less time to boil the next day.

Boil it the next morning, would roughly take about 20 minutes.

Meanwhile, slightly dry roast 2.5 tbsp sesame seeds. Roasting them would give a yummy nutty flavor to tahini. Roast till they are slightly golden or light brown. Let them cool.

Hummus 3

Grind the seeds with about 1.5 tbsp of oil (add little more if it seems dry). I could not make a creamy texture since the quantity of seeds was too less.

Strain the chickpeas now, and keep some water aside. Peel the chickpeas for a creamy hummus, else it might give a grainy texture to the hummus, which isn’t bad either. Just your preference. It just takes 10 minutes and a little patience 😉

Hummus 1

Boiled Chickpeas

Hummus 2

Peeled Chickpeas

Add the chickpeas to the tahini along with all the other ingredients, save a few chickpeas for garnishing 🙂 Grind it for a good amount of time – about 4-5 minutes, or until it is perfectly buttery 🙂

Hummus 5

Take it out in a bowl, and garnish it with boiled chickpeas, piri piri seasoning. You can also use rosemary or parsley for garnishing it and adding a slight flavor to it 🙂 Enjoy it with pita bread!

Hummus 6

Enjoy and stay tuned for homemade pita recipe!

Happy cooking 🙂