SPRING BREAK – BREAKFAST /LUNCH /DINNER -CARROT PANIYARAM/CHICKPEAS PASTA SALAD /PANEER BUTTER MASALA – INSTANT POT

Spring Break – Breakfast/Lunch /Dinner – Carrot Paniyaram /Chickpeas Pasta salad / Paneer Butter Masala  – Instant Pot  and

HOLIDAY BAKING WITH KIDS  : EGGLESS WHOLE WHEAT APPLE  CAKE and EGGLESS WHOLE WHEAT PINEAPPLE CAKE . No Eggs, No butter , No sugar and No APF flour

EGGLESS WHOLE WHEAT PINEAPPLE CAKE :

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2017/08/20/Eggless 

EGGLESS WHOLE WHEAT APPLE CAKE:

 

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2017/Eggless 

BREAKFAST : INSTANT OR FERMENTED CARROT PANIYARAM 

Easy to prepare Breakfast/Self feeding meal for toddlers . It is difficult to feed each meal for Kids . Try this easy to prepare pakora and  Let them feed themselves . It is an  Instant Breakfast recipe  except Soaking for an hour or two .  Grind the batter with sufficient water . The batter must be thick. Add finely chopped vegetables before you prepare. Cook on medium flame on 4 sides . Takes less than 5 minutes to prepare 12 . You need half of the batter for 24 Paniyaram ‘s . Rest of the batter stays good for 4 to 5 days . Kids are going to like these Crispy n tasty Paniyaram. If you want some tangy taste add Yogurt ( Curd)  . Serve with Dates chutney or they taste good on their own. You can even ferment the batter  in Instant Pot or Oven or Kitchen counter for protein digestion . 

NOTE : You can add Semolina or APF flour to batter if the batter is not thick . You can get good round paniyaram . 

Recipe for 24 Paniyaram 

Ingredients:

1. Urad Dal – One cup

2.ChannaDal -1/2 cup

3. Brown Basmati rice – One cup

4. Fenugreek seeds

5. Desseded Tomato , Grated Carrots and Mixed vegetables

6. Oil – 1 tbsp

7. Salt 

8. Yogurt – 2 tbsp

9. APF flour – 2 tbsp or Semolina if the batter is not thick .

10 . Finely chopped coriander 

METHOD:

1. Soak Dals and rice for couple of hours or Overnight  .

2. Grind Dals and lentils with stufficient water and Salt .

3 . To this batter add Yogurt ,Rasam powder , Green chilli paste , Crushed ginger  grated carrots , Deseeded tomato and Mixed veggies , Chopped coriander .

4. Heat Paniyaram pan on medium heat . Add oil in each cavity . When warm enough pour 3 tbsp batter in each cavity .

5. Cook on medium flame . When bottom is brown flip them slowly. If needed drizzle oil on each Paniyaram. Cook on four sides .

   SERVE warm or at room temperature.

LUNCH : PASTA CHICKPEAS SALAD – INSTANT POT ( PIP Cooking . EASY WAY TO FEED CHICKPEAS AND VEGGIES FOR MY KIDS

Cooked both Chickpeas and Pasta at the same time)  WITH SALSA ( 5 Ingredients recipe ) . Taste one spoon and I guarantee you won’t stop eating. and  Dessert : APPLE KHEER 

RECIPE : 

https://vegetarianhomestylecooking2015.wordpress.com/2018/02/21/Chickpeas 

DINNER : Paneer Butter Masala  wih 2 new ingredients INSTANT POT  . Do try . It’s different in preparation and taste with Phulka( Indian Bread) 

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2018/01/01/Paneer

SPRING BREAK FUN : Kids enjoyed playing in warm weather   and Treasure Hunt with Easter Eggs . Craft : Pencil holder with Popsicle sticks . Air Dry Clay Ring and Key chain Holder .

 

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