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:
Lots of coarsely grinded roasted peanuts
Salt to taste
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 🙂
Me and my husband, we both love rolls💖 When I am bored of eating the normal khana, I make rolls. Sometimes egg rolls and sometimes veg rolls. My husband is a big time health freak, doesn’t like to eat anything oily especially during dinner time and egg rolls cant be made without oil. And making rolls in normal rotis is not something I like. So This aloo capsicum roll comes to our rescue and is one of our favorites. I make this for dinner only, Very light and tasty. The color is also eye catching I have adapted the recipe from here. Changed a few things as per my preference. This roll is a perfect way to use leftovers. You can play with the filling as per ur taste. You can make normal rotis also to make these rolls.
Recipe (makes 5 rolls)
For the rotis:
1 cup whole wheat flour/atta
3/4 cup (approx) spinach puree
For the filling:
3-4 medium boiled potatoes
1/2 cup capsicum, chopped length wise
1/4 cup carrots, chopped lengthwise
1 tsp dhania powder
1 tsp red chilly powder
1 tsp chaat masala
1 tsp jeera
1 onion, chopped
3 cheese cubes
Coriander chutney or green chutney as needed
Tomato ketchup as needed
Salt to taste
Sieve flour and combine spinach puree(little at a time) to the flour to make a soft dough. Divide the dough into 5 parts. Take one dough roll at a time and using a rolling pin, give it a round shape. Heat a tawa and toast the rotis from both the sides. Using a tong, keep the half cooked rotis directly to the fire. It will puff up. Be careful while doing this as we need to make sure rotis doesn’t get burn. Prepare all the rotis like this. Keep aside.
In a pan, heat oil. Add jeera, let it crackle. Add carrots. Sauté till they are soft. Add capsicum, dhania powder, red chilly powder and fry nicely in low flame. Add chaat masala, salt and mashed potatoes. Mix well. Switch off the flame once the potatoes get mixed nicely with the masala. Keep aside.
Take a roti. Spread coriander chutney evenly on it. Place a spoonful of the potato filling on one side of the roti. Sprinkle chopped onions, cheese and ketchup on top. Roll the chapatti tightly. Cut into halves and serve.
* You can also use mayonnaise and mustard sauce in the filling. Tastes great.
* The rotis should be a bit thick then the normal rotis.
* You can add some salt to the dough as well.