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Cooks in: 10 Minutes
Serves: 2 People
Chuda/chura dahi is a simple recipe from Bihar. Beaten rice/poha is mixed with curd and some jaggery. It is the best dish to beat the heat! Additives can be varied according to our taste. Instead of jaggery, salt and some finely chopped veggies like cucumber, raw mango, carrot, onion, curry leaves and coriander leaves can also be added to make it more healthy!
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Cooks in: 20 Minutes
Serves: 2 People
An Indo-chinese dish which is popular across all age groups is Veg manchurian. They are the most preferred as starters. I made a twist to this popular recipe and used millet idlis. The dish can be made within 10 minutes, if the idlis are ready. A perfect evening snack!
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Cooks in: 20 Minutes
Serves: 2 People
Verum Kambu Adai means it has only kambu or pearl millet as the main ingredient. Verum airsi adai is an age old recipe of Tamilnadu and Palakkad where adais are made using only rice. This adai can be served as breakfast as well as snack. The crispy adai or pan cake is loaded with veggies and has the goodness of whole grains. Kids will love the crispy texture and taste.
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Cooks in: 20 Minutes
Serves: 2 People
Pani puri is one of the famous street foods of India. Fried and puffed puris are filled with meetha pani made out of tamarind, jaggery/ dates and theeka pani made out of coriander, mint and green chillies. Mashed potatoes or sprouted moong and boondi are also filled into the hollow puris along with the thin chutneys or pani. Generally, the puris are made out of rava. I used jowar flour for this and got perfectly puffed puris. It was absolutely delicious!
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Cooks in: 40 Minutes
Serves: 4 People
Children love crispy items and this recipe is good as an evening snack with the goodness of ragi and sattu. Ragi is very good for growing children. It is a perfect balance of protein, fibre and carbs.
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