Mixed Vegetable Paratha / Mixed Veggies Whole wheat Flatbread

Category: Chapathi / Paratha   
Preparation Time: 15 mins    
Cooking Time: 20 mins    
Servings: 3 - 4 servings

Mixed Vegetable Paratha

Mixed vegetable paratha is an easy breakfast recipe for toddlers and kids. This can also be packed in kids lunch box along with some raita or simple yogurt. This is a great way to include veggies in our kids diet :)

This is very simple, just steam cook the available veggies, mash them, knead it with the dough and make parathas. This is not a stuffed paratha so it s perfect for busy mornings too.

Choice of veggies is up to us, but adding sweet potato or potato will yield softer paratha  so try to include one of them. 

Also we can include greens along with the veggies. We can add finely chopped spinach, methi leaves, coriander leaves or even spring onions. No need to cook the greens, we can just add them while making the dough. If needed we can steam cook the spinach for couple of mins and mash it along with the veggies.

Ingredients:

• Whole Wheat flour / Atta -2 to 3 cups (use as required)

• Mixed vegetables* -About 3 cups (I used 1 medium sized sweet potato, 1 carrot, 1/2 cup frozen green peas, 10 green beans)

• Ginger, grated - 1/2 Tbsp

• Ajwain / Omam - 1/2 tsp

• Coriander leaves - 1/4 cup, finely chopped 

• Garam Masala ** - 1/2 to 1 tsp

• Red chilly powder -  to taste

• Salt- to taste

• Oil / Ghee - as required

* We can use the following vegetables for making this paratha 

• Sweet Potato

Dosai Pizza / Pizza Uthappam

Category: Kids Recipes
Preparation Time: 10 mins  
Cooking Time: 15 mins
Servings: 3 servings

Yummy Pizza Dosai

Dosai Pizza / Pizza Uthappam is just making Pizza with the Dosai as the base :) Whenever kids crave for pizza but we didn't have time to make one, we can prepare this Pizza dosa. 

As a south Indian, we always stock up Idli Dosa batter. But kids often got bored with the regular foods. We need to find ways to make our regular foods look fun and fascinating for the little ones 😅

Dosai Pizza

Toppings are purely of our choice, We can use Onions, Bellpepper, Mushrooms, Olives, Baby corn, Sweet corn, Paneer, Zucchini, etc., Since we are cooking in low flame and only for short amount of time, the veggies can be sauted in little oil until they gets cooked just right.

If we want thin base, we can make this with normal thin dosa too.

Ingredients:

• Idli/Dosa batter - 2 cups
• Pizza Sauce / Pasta Sauce - 1/4 cup
• Mushrooms - 4-5, sliced
• Bell pepper / Capsicum - 1/4 cup, thinly sliced
• Black olives - few, sliced
• Sweet corn - 2 Tbsp, boiled
• Mozzarella cheese - 1/2 cup, grated (Use as needed)
• Italian seasoning - to taste
• Chilli flakes - to taste
• Garlic powder - a pinch (Optional - I like to flavour up the mushrooms)
• Salt - to taste
• Cooking oil - as needed

Mixed Veg Paniyaram

Category: Kids Recipes
Preparation Time: 10 mins  
Cooking Time: 15 mins
Servings: 2 servings

Crispy & Yummy

Kids love to have bite sized foods. Paniyaram is always a hit among the kids. We can serve these for breakfast or even as an evening snack.

Mixed Veg Paniyaram

I had already posted Chola Paniyaram recipe in my blog. And this one is using left over Idli dosa batter and to make it more healthy we can add mixed veggies.

Crispy paniyarams😋

Ingredients:

• Idli/Dosa batter - 2 cups
• Big Onion - 1, finely chopped
• Carrot - 1 big, finely chopped
• Green beans - 10, finely chopped
• Green chilly, split - as needed
• Salt - to taste
• Cooking oil - as needed
• Mustard seeds -1/2 tsp
• Split Urad dal - 1 tsp

Mixed Vegetable Dosa Waffles

Category: Kids Recipes
Preparation Time: 10 mins  
Cooking Time: 15 mins
Servings: 2 servings

Dosa Waffle Sticks

As a south Indian, we always stock up Idli Dosa batter. But kids often got bored with the regular foods. We need to find ways to make our regular foods look fun and fascinating for the little ones 😅

Mixed Veg Dosa Waffles

So how about making our dosa more interesting and attractive by adding colorful veggies and cook it in the waffle maker 👍 

These dosa waffles are crispy on the outside and soft on the inside. With the addition of veggies, Doesn't it look tastier?

Dosa sticks or Dosa squares?

While serving for toddlers and small kids, we can cut them up into strips or even squares.

Bite sized foods are always liked by the kids, so lets be creative 😊

Ingredients:

• Idli/Dosa batter - 2 cups
• Idli Podi - 1 Tbsp (adjust as needed)
• Big Onion - 1, finely chopped
• Carrot - 1 big, finely chopped
• Green beans - 10, finely chopped
• Green chilly, split - as needed

Vegetable stuffed Idli

Category: Kids Recipes
Preparation Time: 10 mins 
Cooking Time: 15 mins
Servings: 2-3 servings 

Vegetable stuffed Mini Idlis

Idli is one of the popular and healthiest Indian dish. In South Indian homes, we usually stock up Idli and Dosa batter in our refrigerator. To make it more interesting for the kids, I usually stuff vegetables and make these Stuffed Idlies.

So soft and Yummy!

These are tasty, easy and more healthy with the added veggies. Kids too love these Idlis and it can be a great finger food for them.

If we are making mini stuffed idlis, we can even toss them up in idli podi and serve with skewers :)

Veg Stuffed Mini Idlis

Ingredients:

• Idli batter - 3 cups
• Big Onion - 1, finely chopped
• Tomato - 1 big, pureed
• Ginger-Garlic paste - 1/2 Tbsp
• Carrot - 1 big, finely chopped
• Green beans - 10, finely chopped
• Green peas (I used frozen peas) - 1/3 cup
• Sambar powder - 1/2 Tbsp (adjust to taste)
• Turmeric powder - 1/4 tsp
• Chilli powder - as required (Optional)

Egg-Veggie Masala Pasta

Category: Pasta / Macaroni 
Preparation Time: 10 mins  
Cooking Time: 20 - 25 mins
Servings: 1-2 servings

Egg-Veggie Masala Pasta

Ingredients:

• Pasta - 1 1/4 cup (I used Radiatore shaped pasta)
• Eggs - 2 nos
• Mixed Veggies, finely chopped - Around 3/4 - 1 cup (I used Carrot, Beans, Peas & Corn)
• Onion, finely chopped - 1/4 cup / 1 small sized
• Tomatoes, finely chopped - 1 small sized
• Ginger-Garlic Paste - 1/2 tbsp
• Green chilly - 1 no (Can be avoided while making for kids)
• Turmeric powder - 1/4 tsp
• Coriander Powder - 1/2 tsp
• Pav Bhaji Masala Powder - 1/2 tsp (I used Home made powder)
• Oil - 1/2 tbsp
• Salt - to taste
• Sugar - a pinch (Optional)

 Method:

1. Cook pasta as per the package instructions; (Boil water; add pasta with little salt and few drops of oil and cook for 11 -13 mins until slightly soft yet crunchy enough to bite). Drain and rinse with cold water and keep aside
   
2. Heat Oil in a pan, add Ginger-Garlic paste and saute in low-medium flame for 2 mins
3. Add finely chopped onion, green chilly if using and saute for 3-4 mins
4. Add tomato pieces and saute for a min
5. Now add finely chopped vegetables and saute for 2-3 mins
   
6. Add required salt, a pinch of sugar, turmeric powder, Coriander powder and Pav Bhaji Masala powder, mix well 
7. Sprinkle few drops of water and cook covered in low to medium flame till the veggies gets cooked but not getting mushy
8. Once its done, reduce the flame to low and move the veggies to one side of the pan, Crack open the eggs into the other side 
   
9. Sprinkle little salt needed for egg and scramble them until it gets 3/4th cooked
   
10. Combine the soft scrambled eggs with the sauted veggies and saute for few mins until they get combined well
    
11. Now add the cooked & drained pasta and mix gently until it gets coated with egg-veggie masala
    
12. Allow to cook in low flame for 2-3 mins and switch off
13. Serve Hot!
    

Whole Wheat Veggie Pizza

Category: Pizza
Preparation Time: 15 mins + Rising time
Cooking Time: 15-20 mins
Servings: yields 4 small sized pizzas

Want a Slice? :)

I have made Pizza few times either with our Chappathi (whole wheat) flour or a combination of wheat & oats flour. Both versions came out great:) And since its home made and with whole wheat flour, we can give our kids a healthy treat. We can add any of our favourite veggies like Capsicum, Onion, Sweet corn, Paneer, Broccoli, Baby corn, Mushroom, Zucchini or even Chicken, etc., Also Kids love to pick up and arrange their toppings. So it will be a great treat as well as a fun project for them:)

Whole Wheat Veggie Pizza 

Ingredients:
For Pizza Dough:

• Whole Wheat flour / Atta - 2 1/2 cups
• Active Dry Yeast - 2 tsp (I used fast acting yeast)
• Sesame Seeds - 1 tbsp
• Sugar - 1 tbsp
• Salt - 1 tsp
• LukeWarm Water - 1 cup
• Olive Oil - 2 tbsp

For Toppings:

• Home made Pasta Sauce - 1/4 cup
• Mozarella Cheese, grated - 1 cup
• Olive Oil - 1 tsp 
• Salt - to taste
• Italian Seasoning - to taste
• Chilly flakes - to taste (I didnt use here)
• Milk - 1 tbsp, for brushing the crust (Optional)

Choose any 2 or more from the below:

• Capsicum, thinly sliced - 1/2 cup (I used a mix of Red, orange and yellow capsicums)
• Sweet corn kernels, boiled - 1/4 cup
• Broccoli florets, blanched - 1/2 cup
• Mushrooms, sliced - 1/2 cup
• Paneer cubes - 1/2 cup (tossed in 1 tbsp of Pizza sauce)
• Onion, cubed - 1/2 cup

Method:
Pizza Dough:

1. Yeast Proofing: If you're using yeast for first time or not sure of the quality of the yeast, proofing is recommended. Add yeast and Sugar to the warm water and allow to sit for few mins; after few mins, if it bubble up nicely, this proves the yeast is active and we can proceed further with the dough preparation. The water shouldnot be very hot, it should be lukewarm for the yeast to get activate. Here I used Instant active dry yeast so I didnt proof it, so add it together
2. In a wide bowl, add wheat flour, active dry yeast, Sesame seeds, Sugar, Salt and mix together
   
3. Then add Olive Oil and mix well
   
4. Slowly add in the warm water and knead to form a soft dough
5. Coat the dough with few drops of oil, cover it with a lid and place it in a warm place for atleast 1-2 hours. I warmed up the oven for few mins; switch off and place the dough inside it for rising
   
6. After around 1-2 hrs, the dough would be doubled in size
   

Pizza Toppings:

1. Grate the cheese and keep it ready
   
2. If using sliced Capsicum, sliced mushrooms and broccoli florets, heat 1 tsp of oil in a pan and add in the veggies along with a dash of salt and saute in medium high flame for few mins till they become little soft; switch off
3. If using paneer cubes, toss them with 1 tbsp of pizza sauce and keep aside
4. Steam / Boil the sweetcorn kernels
5. Cube the onions
   

Making Pizza:

1. Preheat Oven to 425 F for atleast 15-20 mins
2. Dust the pizza pan with a little flour / cornmeal
3. Slightly punch the rised dough and divide it into 4 parts 
4. Roll each dough ball into a thin or slightly thick circular pizza using rolling pin; dust with flour if necessary; Repeat for the remaing dough
   
5. Prick holes using fork over the pizza to prevent puffing up while baking the crust
6. Here we can either pre-bake the base alone for 5-7 mins and then add the toppings and bake again for 6-8 mins or we can add the toppings and bake them together for around 13-18 mins. I prefer pre baking the base so that we can add the toppings and bake whenever we need
7. Pre bake the rolled pizza crust for 5-7 mins in the preheated oven
   
8. Once its done, spread the pizza sauce over it
9. Sprinkle little cheese over it and layer with prepared veggies (as per our choice:))
   
10. Then layer with the grated cheese in such a way it covers the toppings
    
11. If using milk, we can brush the edges with milk to get uniform browning
12. Bake in the preheated oven for around 6-10 mins until the crust started to brown and cheese melts and bubbled up
    
13. Sprinkle Italian seasoning / chilli flakes over it
14. Slice them and Serve hot!
15. If we want to store the base, we can allow them to cool down after pre-baking and then store it in a zip lock or a box in refrigerator for 2 days. While preparing pizza, we can bring them to room temperature and proceed as usual

Cheesy Veggie Pasta with Homemade Pasta Sauce (Baked Version)

Category: Pasta
Preparation Time: 15 mins  
Cooking Time: 15 mins
Servings: 1-2 Servings 

Cheesy Veggie Pasta

 Ingredients:

• Pasta (Elbow / Shell Variety) - 1/2 - 3/4 cup
• Home made Pasta Sauce - 3-4 tbsp
• Mozarella Cheese, grated - 1/3 cup
• Olive Oil - 1 tsp + 1 tsp
• Capsicum, finely chopped - 3 tbsp (I used a mix of Red, orange and yellow capsicums)
• Sweet corn kernels, boiled - 2-3 tbsp
• Broccoli florets, blanched - 1/4 cup
• Salt - as required
• Water - for cooking pasta

Method:

1. Cook pasta as per the package instructions; (Boil water; add pasta with little salt and cook for 8-10 mins until slightly soft yet crunchy enough to bite). Drain the excess water and keep aside
   
2. Chop the veggies; Boil the sweet corn and blanch the broccoli florets; grate the cheese and keep all ready
3. Heat a tsp of oil in a frying pan, add chopped capsicum pieces and fry for a min in medium high flame
   
4. Now add the broccoli florets and saute for a min
   
5. Then add the boiled corn and sprinkle little salt and saute
   
6. Saute all the veggies for another 1-2 mins and switch it off
   
7. Add 3-4 tbsp of Pasta sauce to the cooked and drained pasta
   
8. Mix well until combined. adjust sauce quantity as per taste; Check for salt
   
9. Add in the sauted veggies to the pasta and around 1 tbsp of grated cheese, mix well
   
10. If preparing in stove top, cook the pasta along with veggies and cheese in low flame until the cheese melts and serve hot
11. For Baking version, Preheat Oven to 350F for 10 mins; Grease a baking dish with a tsp of oil
12. Transfer the Pasta into the greased dish
    
13. Add the grated cheese over it 
    
14. Bake in the preheated oven for 10-15 mins until the cheese melts and starts bubbling
    
15. Once its done, Transfer to serving bowl and serve hot!
16. If making for kids, we can also bake it in small sized baking dishes and serve as indivdual portions

Stir fried Pasta with Eggs & Veggies

Category: Pasta / Macaroni 
Preparation Time: 10 mins  
Cooking Time: 20 - 25 mins
Servings: 2-3 servings

Stir fried Pasta

 Ingredients:

• Pasta - Around 2 cups (I used Ribbon shaped pasta nests - 5-6 nos)
• Eggs - 2-3 nos
• Carrot, thinly chopped - 1 no
• Cabbage, thinly chopped - 1/2 cup
• Spring Onion - 3-4 stalks
• Garlic, finely chopped - 2 tbsp
• Oil - 1 tbsp
• Sugar - 1/2 tsp 
• Salt - to taste
• Lemon juice - 1 tsp
• Pepper powder - 1-2 tsp (adjust as per taste)
• Green chillies, finely chopped - 2-3 nos (can be avoided if making for kids)

 Method:

1. Cook pasta as per the package instructions; (Boil water; add pasta with little salt and cook for 8-13 mins until slightly soft yet crunchy enough to bite). Drain the excess water and keep aside
2. For the spring onion, remove the roots and finely chop the white and green parts separately
3. Finely chop the other veggies so that they gets cooked quicker
4. In a small pan, add few drops of oil and break up the eggs into it; sprinkle little salt and pepper, scramble them until it gets cooked
   
5. In a wide pan / wok, add oil and heat it up; once it becomes little hot add the chopped garlic pieces and saute till it turns golden brown; then add the green chillies if using
   
6. Add the white part of the spring onion and saute for a min 
7. Keep the flame in medium-high and then add the chopped carrot,cabbage, sprinkle sugar over it (to retain the colour of the veggies) and add required salt and saute for 2 mins till it gets cooked but still remains crunchy
   
8. Now add scrambled egg and mix well
   
9. Add the cooked pasta to the veggies, mix gently until combined and add pepper powder
   
10. Adjust salt and spiciness at this stage; if needed add salt / pepper as required 
    
11. Add in the finely chopped spring onion green part, mix well
12. Switch off and drizzle lemon juice over the pasta 
    
13. Serve hot!