#RahylKaDabba this week


I mentioned earlier in a post that I share my son’s dabba pictures on Instagram every week. Today, I shared quite a few recipes and videos on Instagram, so thought of making a blog post too. I don’t share detailed recipe with measurements as of now.. But try my best to explain in a simple way. Please feel free to ask any questions if you have. Sharing pictures of this week dabbas and recipes below. 5 days, 5 dabbas 😄

1. Chocolate strawberry pancake, caramelized banana topped with grated soaked almonds


2. Sautéed mushroom, caramelized banana rolled in roasted peanuts powder


3. Peanut cutlet, orange


4. Sautéed spinach corn with grated paneer, orange


5. Roasted murmure, papaya


For Peanut tikki:
Boiled potato
Lots of coarsely grinded roasted peanuts
Coriander leaves
Lemon juice
Salt to taste
Jeera/cumin seeds


Mash the potatoes and add all the ingredients to it. Mix nicely, shapes them and fry in ghee or oil.

* I have not deep fried the cutlets. Just used little ghee to shallow fry in a tawa.

* I added lots of finely chopped green chillies to our portion.

For Chocolate pancake:

1/2 cup wholewheat flour
1/2 tsp baking powder
1/2 cup water or milk (I used half water, half milk)
1 tbsp of melted butter or ghee
1 tbsp cocoa powder
1 tbsp sugar (increase as per taste)
A few drops of vanilla essence (optional)


Mix everything together and make pancakes. Make small size pancakes like I have made as big ones might break while flipping or use appe pan.

I topped the pancakes with chopped strawberries while cooking them as Rahyl was asking for strawberry pancakes.

Check out this video to see how I caramelize banana.

Try it out and let me know. Share the pictures with me on my Facebook page. You can also follow me on Instagram for a lot more recipes and snack box ideas for little ones 🙂


Curd rice and potato fry

My comfort meal after a vacation has to be curd rice and aloo fry.. After all the binge eating, only curd rice can soothe my tummy 😬 Most of you must have tried this already but still thought of sharing both the recipes in this post. If you haven’t tried these yet then probably it’s time to give it a try.

For aloo fry

Chop potatoes in small cubes and put them in water. Heat mustard oil in a pan, add mustard seeds, cumin seeds and a pinch of hing to it. Once the seeds crackle, add chopped potatoes. Mix, cover and cook for a minute. Now remove the lid, add salt, coriander powder, freshly ground pepper powder, chilli powder.. Mix nicely, cover and cook till potatoes are done. Might take 10 minutes. Serve it along with curd rice.


For curd rice:

Cook rice the way you do but make sure to over cook the rice a little. Now heat ghee in a pan, add lots of mustard seeds, curry leaves, grated ginger and green chillies (skip for little ones).. Sauté them a little till rawness of the ginger goes. Switch off the gas, add cooked rice to the tadka and mash it. Let it cool down a little. Now add lots of fresh curd to it along with salt, mix and add little milk to adjust the consistency. Mix nicely, done. Sprinkle lots of pomegranate seeds to curd rice before serving and serve it chilled or at room temperature.

You can add carrots to curd rice for your little ones, just sauté grated carrots along with the tadka or just add grated carrots directly to the the curd rice.

Try it out and let me know. Share the pictures with me on my Facebook page. You can also follow me on Instagram for a lot more recipes and snack box ideas for little ones 🙂