From Our Kitchen to Yours: Winning Recipes for Kid-Friendly Treats

1. Pinwheel Samosa by Roshni

Ingredients for Dough

• 2 cups all-purpose flour
• 4 tbsp oil
• 1/2 cup water
• 1/2 tsp carom seeds
• salt to taste

Ingredients for Stuffing

• 3 medium potatoes boiled
• 1 medium onion chopped
• 1 tsp ginger-garlic-green chili paste
• 1/2 tsp garam masala (Indian spice blend)
• salt to taste
• 1 tsp oil

Procedure

• Add all ingredients to all-purpose flour except water. Mix well.
• Add water and knead to a medium stiff dough. Let the dough rest for 15 minutes.
• Heat oil, add onion with ginger-garlic-green chili paste. Sauté.
• Add spices and mashed potatoes.
• Make a small ball from the dough and roll it thin.
• Make strips till center and leave the rest part as it is.
• Make a log of potato stuffing and place it on one edge, then roll it.
• Connect both edges; it will look like a pinwheel.
• Heat oil. Add the samosa in medium heat.
• Deep fry until it turns golden brown. Serve hot.

2. Roti Poha Recipe by Alka

Ingredients

• 2-3 leftover flatbreads (chapati/Roti)
• 1/2 cup sprouted chickpeas (green or red)
• 1/2 cup sprouted green moong beans
• Roasted peanuts
• Few grains of cumin seeds (jeera) and mustard seeds (sarson)
• One whole dry red chili
• 5-10 curry leaves
• 1 teaspoon mustard oil (or any preferred oil)
• 1/2 chopped raw onion

Instructions

• Break the flatbreads into tiny pieces, roughly the size of flattened rice (poha).
• Heat mustard oil in a pan and add curry leaves, one red chili, cumin seeds, and mustard seeds for the seasoning.
• Once the seasoning crackles, add the sprouts and toss for a minute.
• Add the roasted peanuts and toss for another minute.
• Put in the broken flatbread pieces and toss for a minute more.
• Switch off the gas and garnish with chopped onion, corn flakes, or crispy fried gram flour noodles for extra crunchiness.

3. Healthy Delicious Nutritious Bhel by Usha

I created these ingredients passionately, aiming to promote healthy snacks for people of all ages, especially young children and seniors.

This snack has become our family favorite. In the monsoon season, enjoy it with ginger tea. During summer, add cucumber and tomato juice for a refreshing twist. In winter, pair it with pomegranate for a seasonal touch.

Ingredients

• Puffed rice flakes: 1/4 cup
• Maize flakes: 4 tbsp
• Sorghum flakes: 4 tbsp
• Finger millet flakes: 4 tbsp
• Roasted chickpeas (plain original): 4 tbsp
• Corn flakes: 4 tbsp
• Roasted peanuts: 4 tbsp
• Savory crackers: sparingly
• Raisins: 1 tsp
• Lotus seeds: 4 tbs
• Dry herbs (to taste): Thyme, rosemary, cinnamon powder, black pepper powder, cayenne pepper, oregano, salt (optional)
• Seeds (1 tbsp each): Chia seeds, flax seeds, watermelon seeds, pumpkin seeds
• Dry fruits (a few of each): Almonds, walnuts, dried figs, cashews, pistachios, or any others of your choice and availability
• Dressing (pour 1 or 2 tbsp as desired): Cilantro-curry leaves chutney, date powder chutney, mint chutney, tomato juice, lime juice
• Toppings: Grated cucumber, beetroot, green cabbage, carrot, red cabbage.

Instructions

• Mix dry ingredients
• Mix dry herbs
• Mix seeds
• Toppings mix variety of salads, tomato juice and dressing ingredients for toppings
• Get creative and add seasonal fruits as desired.