Sweet potato pattiesimage with Tomato Yogurt Dip.

                        Sometimes it is hard to feed some vegetables for kids . . But they even won’t notice there is a Sweet vegetable hidden in these Patties. Served with a very very tasty Yogurt Dip . By reading the recipe don’t think it is a Simple. Give it a try . I don’t want to add too many things and make dish complicated . I’m a big fan of preparing things ahead , so I can spend less time in preparing Breakfast or Kids Lunch Box . Sweet potatoes are similar to White Potatoes in terms of Calories and carbohydrates but a single medium Sweet potato provides 90 percent of Vitamin A you need for a day and 35 percent of Vitamin C . Sometimes I like to mix and match flours and vegetables . To supress the sweetness of Sweet potato I added couple of flours , Spices and greens . To go along with it I prepared a quick yogurt dip . Perfect combination.  Quick recipe with 5 Ingredients to prepare for Weekend Lunch / Dinner / Kids Lunch Box with a Light Salad.

                    Do the preparation day before by pressure cooking Sweet Potato , since the recipe required mashed Potato and refrigerate without Peeling the skin. Mix the flours with Spices and store in a box  , Clean the greens and refrigerate. All you do in the morning is Mix everything with Little  Salt ( No need of adding Water )and Pan fry 8 to 10 depending on the size of your Pan . Sounds easy to Pack for your Kids Lunch Box . The rest you can enjoy for your Breakfast . They are light and filling. Prepare the Yogurt dip night before and refrigerate . Comes to room temperature during Lunch time. A different recipe you can try with Sweet Potato  for Breakfast / Kids Lunch Box .

Recipe for 15 .

Preparation time : 10 Minutes Cooking time : Less than 10 Minutes for 8 to 10 pancakes


1. Sweet Potato – 1 Big

2. Chopped Spinach – 2 Big Handfuls

3. Jowar flour and chickpea flour – 1/2 Cup each

4. Cumin seeds – 1 tbsp

5. salt

6 . Curry Powder – 1 tbsp ( Blend of Red chilli powder, Coriander and Cumin Powder , Garlic Cloves and Coriander leaves with stems , Cumin seeds )

7. Oil – 2 tbsp

8. Ajwain 

  1. METHOD :.image1. Pressure Cook Sweet Potato with little Water . When Pressure comes down , transfer to a Bowl . Cool it . Peel the Skin and Mash the Sweet Potato.

2. To the Mashed Sweet Potato add Chickpea flour , Jowar flour , Chopped Spinach , Salt , Curry Powder and Ajwain . Mix everything without Water. Doesn’t need to add water .

3. Heat  a wide Pan with 1 tbsp Oil . Divide the dough into 15 Balls .

4. Cut the sides of Ziplock Bag and place the Ball and cover the Ziplock Bag and press with Measuring cup .

5. Pan fry imageon both sides till Light Brown .

Serve with Yogurt Dip .


Heat 1 tbsp Oil and add 1 tbsp Cumin seeds . Once Cumin seeds are Brown add Chopped Tomato . Season with Salt and little turmeric . Cover and Cook . Once Tomatoes are soft , add 1/2 tbsp Curry Powder . Mix and switch off the stove . Cool it before Mixing with Yogurt .

                Grate Onion( 1/4 th Cup)  and Mix with 2 Cups of Yogurt . Once tomato is cooled Mix with Yogurt and add finely chopped Coriander Leaves . Check for Salt and Spices and adjust accordingly.


Mixed Vegetable Chutney with Nuts and seeds .

Recipe for 4 to 6 People .

Preparation and Cooking time : 30 Minutes

             If you want to spend time with your Kids in the evening with their homework or after school activities , prepare this Chutney and refrigerate .  I served with  Dosa ( Lentils and Daliya or Lentils and Quinoa or  Lentils and Rice) . Stays good for 2 to 3  days and there is no change in taste after 3 days. Sometimes I like to take off cooking Heavy meals during Dinner or Weekend Lunch and prepare these types off Chutney and Serve with Steamed Idli or Lentils Dosa .Good to make use of Left over Vegetables, as I always have some Leftover carrots , Eggplant, Semi riped tomatoes, Green Squash  . Thought I will Prepare a Chutney with Vegetables  instead of Coconut chutney for Dosa. Star Ingredient for the recipe is the Spice Powder I prepared with Nuts and seeds. Trying to sneak some nuts in Kids diet. Chutney will taste good with Sourness and Crunchiness from Onions and Channa dal from Seasoning. Once you try this recipe , you will definitely prepare every week with these  vegetables instead of Coconut chutney. Use as a spread for SANDWICH or WRAPS or serve with STEAMED RICE or Plain PARATHA ( Indian Bread) or with Steamed IDLI or DOSA . 

My older one likes to eat as a side with Dosa :image

The Younger one like to eat as a Dosa roll .image
Kids will get good serving of Vegetables in their diet. Sometimes try to replace Coconut chutney with Mixed Vegetable chutney.

Note : Don’t skip Spice Powder, Tamarind, Lime juice and Onions.


1. Green Squash ( Lauki) – 1

2. Semi riped tomatoes – 2

3. Baby Carrots – 15 ( Grated)

4. Eggplant ( Brinjal) – 1

5. Green Chillies – 2 ( Mild spicy)

6. Juice of Lime – 1 Medium

7. Curry leaves and Finely Chopped Coriander Leaves

8. Oil – 1 and 2 tbsp

9. Salt and Turmeric – 1/4 th tbsp

10 . Cumin seeds – 1 tbsp

11. Seasoning – Channa Dal – Handful , Cumin seeds and Mustard seeds – 1 tbsp , Red chillies – 2 , Hing – Pinch

12. Chopped Onions – 1/2 cup

13. SPICE POWDER : Dry roast 5 Almonds , 5 Walnuts , 2 tbsp Sesame seeds, 2 tbsp Channa Dal, 1 tbsp Coriander and Cumin seeds each , Red chilli – 1. Cool the spices and grind with Marble size Tamarind and 5 Curry Leaves .

METHOD :image

1. Peel the skin of Green squash ( Lauki) and cut into small pieces . Chop Brinjal, Tomato and Grate Baby carrots.

2. Heat 1 tbsp Oil and cook the Vegetables on Medium High flame . Season with salt, Turmeric Powder and 1 tbsp Cumin seeds. Mix in between to avoid burning. Cover with lid and Cook .

3. Once vegetables are soft , Switch off the stove and Cool before grinding.

4. Once vegetables are cooled, Grind coarsely and  transfer to Spice Powder Bowl and Mix well .

5. Heat 2 to 3 tbsp Oil and fry Channa Dal, followed by Mustard seeds , Urad dal , Cumin seeds, red chillies , Hing , Curry Leaves .

6. Add the Coarsely grinded Chutney , Chopped Onions and fry for 3 to 4 Minutes to dry out Chutney .

7. Switch off the stove and squeeze Juice of the Lime and finely chopped Coriander Leaves . Check for Salt and Spices and add accordingly .

SERVE with any imageAppetizer , Dosa or Steamed Rice or as a side for Lunch / Dinner .




Lemon Rasam with Idli Sticks. Kids Lunch Box .image

Recipe for 3 People .

Preparation time : 10 Minutes and Cooking time : 10 Minutes

Rasam is a South Indian soup prepared with Dal or without Dal , store bought or Home made Rasam powder with tamarind or without tamarind . It is served with Steamed rice or Idli or Dosa . No South Indian meal is complete without Rasam or Sambar . There are various versions. Today I’m sharing  Spinach Lemon rasam prepared with 3 Dals and Home made rasam powder. Lemon and tamarind add sourness . It is good when you have cold , Cough  and Changing temperatures ( Open the nasal passages and soothes sore throat) . The aroma from boiling rasam will spike your Hunger Pangs and your kitchen will be  filled with aroma ; you feel like drinking it like a soup. It is easy to fix quick Lunch /dinner if you do preparation ahead of time and refrigerate.Bring to boil before you serve  . I served rasam with Idli sticks( Idli is a steamed dumpling prepared with Soaked Dal and Rice , fermented and steamed ) . I cut the Idli’s lenght wise and Pan fried for crispiness because my Kids always except different presentation of food .  Do try , it is a Simple recipe with few ingredients.

Cooking tips for Quick Lunch/ Dinner   or Kids Lunch Box : You can prepare both in Less than 15 minutes. Just follow My cooking tips.

1. Soak dals and Rice day before , grind and ferment Overnight . Prepare Idli’s in the Morning and refrigerate . Pan fry before you serve. 

2. Cook dals in the morning and grind with spice Powder . To this add sufficient water,Salt, Turmeric , Chopped Onions, tomatoes ,Spinach , curry Leaves and corinader Leaves and refrigerate  .

3.  Bring to Boil before you serve.

4. Use Home made Rasam Powder for Ultimate taste .


1. Cooked Dal – 1/2 Cup ( Toor Dal, Channa Dal and Moong Dal )

2. Water – 2 Measuring cups or add accordingly

3. Tomatoes – 2 ( Chopped ) and Chopped Spinach – 2 Big Handfuls

4. Finely chopped Onion – 1 Medium

5. Salt and Turmeric – 1/4 th tbsp.

6. Curry Powder – 1/2 tbsp.

7. Finely Chopped Coriander Leaves and Curry Leaves

8. Oil – 1 tbsp. and Ghee – 1/2 tbsp.

9. Seasoning – Urad dal , Cumin seeds and Mustard seeds – 1 tbsp. , Hing – Pinch , Broken Red chillies – 2

10 . Ginger – 2 tbsp. ( Chopped)

11. Rasam Powder – Dry Roast 2 tbsp. Channa Dal , 1 tbsp. Cumin and Coriander seeds each , Fenu greek seeds – 1/2 tbsp. , Black Peppercons – 5,  Red chilli – 1 . Cool the spices and grind with tamarind and 2 Cloves of Garlic .

12 . Juice of Lime – Half .


1. You can grind Dal with Spice Powder with One Measuring Cup Water.

2. Heat Oil and Ghee and Splutter Mustard seeds, followed by Urad dal, Cumin seeds, red chillies , Hing and Curry Leaves.

3. Add dal spice powder water , One More cup water , salt , Turmeric , Curry Powder, Finely Chopped Onions, Spinach and Tomatoes .Bring to boil .

4. Once it comes to boil , Switch off the stove and Squeeze Juice of Lime , add chopped Ginger and Corinader Leaves .

5. Check for Salt and Spices and adjust accordingly .

SERVE with Idli sticks.image



Instant Crispy Vermicelli Moong Dal Pakora . Except for Soaking.image

Recipe for 50 Pakora’s .

As I was planning to prepare Vermiceeli moong dal Pakora, I soaked Whole Green moong dal for 3 hours and prepared sprouts ( Wash and drain out all water and place  a Paper towel in a Sauce Pan and pour Moong dal into the Paper towel and warp it . Cover with lid and leave in the Oven overnight . Your sprouts are ready by next day morning). These Pakora’s are very very Crispy when served warm . Left overs can be refrigerated and  still taste good for next day . Pack your Kids Lunch Box for a change and you will be surprised to see their empty Lunch Box. You can fry them like Pakora or Shape like small Vada’s with 1/2 inch thickness for Crispiness . One Measuring Cup Oil is sufficient to fry Vada’s . The recipe look simple with every day Ingredients but they are crispy because of Vermicelli and balancing  taste from Lentils , Onions and adds little Spice ( Green chillies , Ginger ) ; bright green color from  Coriander . They are not filling and you can eat as many as 10. Try and share your feedback.

Here is the recipe :

Note : 1. If you don’t have time to prepare sprouts , Soak Green Moong Dal with Yellow Moong dal overnight and Soak  Roasted Vermicelli for 10 to 15 Minutes in warm water  . Don’t skip Green Moong dal , it adds fluffiness and sweetness to Vada /Pakora without adding Baking Soda.

2. Grind the Dal’s night before , Chop vegetables and refrigerate . It will be easy  to Prepare Kids Lunch Box next day morning or Weekend Lunch.


1. Yellow Moong Dal – 1 measuring Cup

2. Roasted whole wheat vermicelli – 1 cup

3.  Whole Green Moong – 1 Cup or 1/2 Cup raw

  • 4. Onion – 1 Big Chopped

5. Coriander – One Bunch chopped

6. Gren chillies – 3 ( Mild spicy )

7. Ginger – Small piece

8. Salt

9. Ajwain – 1/2 to 1 tbsp.

10 . Oil – One measuring cup or more

METHOD:image1.Soak Yellow Moong dal and Vermicelli in separate Bowls for One Hour or Green Moong dal and Yellow Moong Dal Overnight and Roasted Vermicelli for 15 Minutes .After One hour wash Moong Dal 3 to 4 times and grind with Spouted Whole Green moong Dal,  Green chillies and Ginger ( Or else add Chopped Green Chillies and Ginger) with Salt and No water ( or few table spoons water if you are not able Blend ) . Transfer to a Bowl.

 2. Wash Vermicelli 3 to 4 times . Squeeze out all water and transfer to Moong dal Bowl. Add salt , Ajwain , Finely chopped Onions and Coriander Leaves with stems. . Mix well .  image3. Check for Salt and Spices and add accordingly .

4. Heat One Measuring cup or little more Oil for shallow frying on Medium/ Medium High heat . When the Oil is warm enough take a small portion of the batter and drop in the Oil ( You can shape like vada too little small and Half inch thick ) .

5. Brown on both sides and transfer to a plate lined with Paper towel to absorb excess Oil . ( They didn’t absorb much Oil )

 Serve warm.image


 Pan Fried Bread Kachori imagewith   Tasty SWEET POTATO filling and  Steamed Dessert – Weekend Lunch

Recipe for 8  Kachori’s . Preparation time : 20 minutes  and Cooking time : 10 Minutes

Recipe for Steamed Dessert – 4 Cups Preparation time : 10 Minutes and Steaming time : 15 Minutes on High Heat .

                       Place  a big ball of filling inside each Kachori ( Between two Bread slices and Seal the Edges )  , so kids will eat enough Vegetable if they eat 2 Kachori’s .  Kachori’s are actually Deep fried , but I felt there is no need to Deep fry . Tastes good without Deep frying. The filling is very tasty prepared with minimum ingredients . Dried yellow Peas and Curry Powder will suppress the Sweet taste of SWEET POTATO and Kids never notice there is Sweet Potato in the filling. These Bread Kachori and Steamed Dessert are  Perfect for WEEKEND LUNCH . This is first time I tried Steamed Dessert prepared with 5 Ingredients . Just Blend altogether( takes only 5 minutes)  and add Some Chopped Nuts and raisins . Pour in the Steel Cups and Steam for 15 minutes on High Heat . Don’t forget to grease the Steel Cups with Little Ghee . You will love the combination of Ingredients I used for Steamed Dessert with nice aroma from Ghee and Cardamom . TOP the dessert with little Ghee and Cardamom for extra flavor and it is Healthy and inviting Dessert  and for Quick morning Breakfast.

Steamed Breakfast with 5 Ingredients.


1. Bread Slices – 16

2. Dried Yellow Peas – 1/2 Cup

3. Sweet Potato – 1 Big

4. Onion – 1/2 Cup Chopped and Bell Peppers – 1/2 Cup Chopped

5. Ginger and Garlic – 1 tbsp. ( Grated)

6. Cumin seeds – 1 tbsp.

7. Oil – 3 tbsp.

8 . Salt and Turemeric – 1/4 th tbsp.

9. Curry Powder – 1 tbsp.

10 . Finely Chopped Coriander leaves – Big Handful and Mint Leaves – 20 Chopped

METHOD : image

1. Soak Yellow Peas overnight . Pressure Cook with little water , Salt and Sweet Potato When Pressure Comes down , transfer Yellow Peas to a Bowl and Mash with Potato Masher ( not too fine paste) . Peel the skin of Sweet Potato , mash it .

2. Heat 1 tbsp. Oil and sauté Onions  and Bell peppers with little Salt , turmeric and Cumin seeds . Once Onions are Brown add Ginger , Garlic Paste . Fry for Couple of Minutes .

3. Add Cooked Yellow Peas, Mashed Sweet Potato, Curry Powder . Mix well . Add One more tbsp. Oil . Cook for Couple of minutes . Switch off the stove and add Finely Chopped Coriander Leaves and Mint leaves . Check for salt and Spices and adjust accordingly .

4. Cool the filling. Divide into 8 equal Portions . With the help of a Coffee Lid Cut BREAD SLICES into Round circles .

5. Sprinkle water on each Bread Circle . imagePlace the filling Ball and press little and Cover with another Bread slice and SEAL the edges .

6. Repeat the Process with other Bread slices . Heat Pan on Medium/ Medium High heat . Pan fry the Bread Kachori on both sides till imageGolden Brown . Drizzle Oil when flipping.



Recipe for 4 Cups . Preparation time : 5 Minutes and Steaming time : 15 minutes on High Heat . Place the Plate in Pressure Cooker and Pour 2 Cups water and keep the Cups directly on the Plate . Steam like Idli .


1. Almonds and Cashews – Handful each

2. Milk ( 2 Percent Milk) – 12 Ounces ( 1 and 1/2 glass)

3. Jaggery  ( Brown Sugar) – 1/2 Cup ( Measuring Cup ) or accordingly

4.  Organic Quick Oats – 1/2 Cup

5. Cardamom – 3

6. Ghee – 1 tbsp.

7. Chopped Nuts and Raisins

METHOD :image

1. To a Blender add Cashews , Almonds , Cardamom , Jaggery( Brown sugar), Oats  and Milk . Blend altogether . Taste for the Sweetness and add accordingly. Add chopped Nuts( Cashews , Almonds and Pistachios ) and Raisins .

2.  Grease the Cups with GHEE . Pour in the Cups ( 3/4 th of the Cup)

3. Fill the Pressure cooker with 2 Measuring Cups Water or till the top level of the Plate .

4. Place the Cups on the Plate . Cover with lid and Steam for 15 minutes on High Heat without Pressure . When the Pressure comes down remove the cups and top it with little GHEE and CARDAMOM POWDER .

5. Serve warm or if you refrigerate warm for 1 and 1/2 or 2 Minutes in Microwave . ( Place the steel cup in a microwave  SAFE bowl and warm . Stop the microwave for every 30 minutes ) or SERVE WARM.


Vegetable Pakoraimage without Deep frying.

                      I’m always on the hunt to prepare Quick Breakfast/ Lunch/ Dinner . I prepare these fritters at least twice a week which is easy for kids to Pick and nibble with Ketchup. Easy way to feed Vegetables for  Kids. I guarantee they will eat enough serving per day . If your kids doesn’t like any vegetables ,  Try this way at least twice or thrice a week and clean up your left over veggies .Moms always find ways to feed Vegetables for kids . Pakora is everybody’s favorite snack including Kids which is Deep fried. I tried Pan fried Version which will be Crispy till their Lunch time. Pack with Jeera rice and Yogurt Cup . They taste good with ketchup or Onion Lime salad . It took  less than  15 minutes for me to Cook in the morning as I did some Prep work day before as My older one leaves by 6:30 . Do try, your kids are going to love this Crispy Vegetable fritters. I recommend to Cut Cauliflower thinly so you can Pan fry different Vegetables at the same time and Cooks evenly   .

Recipe for 4 People .

Preparation time : 10 minutes and Pan frying time : 20 Minutes


1. Eggplant – 3 ( Cut length wise into 4 )

2. Cauliflower florets – 15 ( thinly sliced)

3. Color Bell peppers – 3 ( remove the membranes and seeds , slice into 18 pieces)

4. Oil – 3 to 4 tbsp.

5. Curry Powder – 1 tbsp. ( Blend of Red chilli Powder , Coriander and Cumin Powder , Garlic cloves, Salt , Coriander leaves with stems)

6. Ajwain – 1/2 tbsp.

7. Finely Chopped Coriander and Mint leaves

8. Rice flour and Chick pea flour – 2 Cups 

9. Water to mix the batter


1. Mix Chick pea flour , Rice flour , Curry Powder, Salt , Ajwain , Finely chopped Coriander and Mint leaves with Sufficient Water . The Batter must not be too thin or too thick . It must Coat the vegetables .

2 . Heat a wide Pan with 1 tbsp. Oil on Medium / Medium high heat .

3. Dip the Vegetables in the batter . Make sure the vegetables are coated enough . Place them in a single Layer .Cover the lid and cook for 3 minutes . imageAfter 3 minute flip them and drizzle Oil on each Vegetable .

4. Cover and Cook for 3 Minutes . Check with Knife whether they are Cooked .

5. Uncover and fry till Golden Brown .image Repeat the Process with Other Vegetables .

SERVE them with Ketchupimage or Onion and Lime Salad.