Kid_friendly Air fryer sandwich recipe

Here’s a kid-friendly Air Fryer sandwich recipe that’s healthy, fun, and easy to make!

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🧀 Cheesy Veggie Air Fryer Sandwich (Kid-Friendly)

📝 Ingredients:

• 4 slices whole wheat or white bread
• ½ cup grated cheese (mozzarella/cheddar or a mix)
• ¼ cup finely chopped veggies (carrot, capsicum, corn, onion, tomato – optional)
• 1 tbsp butter or ghee
• 1 tbsp tomato ketchup or pizza sauce (optional)
• A pinch of salt and pepper
• Oregano or mixed herbs (optional)

👩‍🍳 Instructions:

1. Prepare the Filling:
   In a bowl, mix grated cheese, chopped veggies, a pinch of salt, pepper, and herbs.

2. Assemble the Sandwich:

   • Spread ketchup or sauce on one side of each bread slice.
   • Add the veggie-cheese mix on one slice, cover with another.
   • Lightly butter the outer sides.

3. Air Fry:

   • Preheat air fryer to 180°C (350°F) for 3 minutes.
   • Place the sandwich in the basket (buttered side out).
   • Air fry at 180°C for 5–7 minutes, flipping halfway until golden and crispy.

4. Serve:
   Cool slightly, cut into triangles or fun shapes. Serve with ketchup or yogurt dip.

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🧒 Tips for Kids:

• Use cookie cutters to make fun shapes.
• Add mashed potato or paneer for variety.
• For picky eaters, use just cheese or mild veggies like corn and carrots.

Air fryer veg sandwich recipes

 

Here are 3 easy and tasty Air Fryer Veg Sandwich recipes you can try:

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🥪 1. Cheesy Veggie Air Fryer Sandwich

Ingredients:

• 4 bread slices (whole wheat or white)
• 1/2 cup grated cheese (mozzarella or processed)
• 1/4 cup chopped capsicum
• 1/4 cup chopped onion
• 1/4 cup grated carrot
• 1/2 tsp black pepper
• Salt to taste
• Butter

Instructions:

1. Mix chopped veggies, cheese, salt, and pepper in a bowl.
2. Spread butter on one side of each bread slice.
3. Place filling on the unbuttered side, cover with another slice (butter side out).
4. Preheat air fryer to 180°C (350°F).
5. Place sandwich in air fryer basket. Air fry for 5-7 minutes until golden and crispy.
6. Serve with ketchup or green chutney.

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🥒 2. Green Chutney Veg Sandwich

Ingredients:

• 4 bread slices
• 2 tbsp green chutney (coriander-mint chutney)
• 1 boiled potato, sliced
• 1 small cucumber, sliced
• 1 small tomato, sliced
• Butter
• Chaat masala (optional)

Instructions:

1. Spread butter and chutney on each bread slice.
2. Layer with sliced potato, cucumber, tomato, and sprinkle chaat masala.
3. Cover with another slice.
4. Air fry at 180°C for 6-8 minutes or until crisp.
5. Cut and serve hot.

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🧄 3. Garlic Mayo Veg Sandwich

Ingredients:

• 4 bread slices
• 2 tbsp garlic mayo
• 1/4 cup grated cabbage
• 1/4 cup grated carrot
• 1/4 cup chopped onion
• Salt & pepper
• Butter

Instructions:

1. Mix cabbage, carrot, onion, garlic mayo, salt, and pepper.
2. Spread the mix on one slice, cover with another.
3. Apply butter on the outside.
4. Air fry at 180°C for 5-7 minutes until golden brown.
5. Serve with a dip or ketchup.

Fcrispy and flavourful fish recipe

 

Here's a crispy and flavorful fish cutlet recipe for the air fryer – perfect as a snack or appetizer with minimal oil!

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🐟 Fish Cutlet in Air Fryer Recipe

Ingredients:

• Boneless fish – 250 g (e.g., kingfish, tuna, or basa)
• Boiled potato – 1 medium (mashed)
• Onion – 1 small (finely chopped)
• Green chilies – 1-2 (finely chopped)
• Ginger garlic paste – 1 tsp
• Garam masala – ½ tsp
• Red chili powder – ½ tsp
• Turmeric – ¼ tsp
• Coriander leaves – 2 tbsp (chopped)
• Salt – to taste
• Bread crumbs – ½ cup (for coating)
• Egg – 1 (for dipping) or a slurry of maida + water
• Oil spray or brush

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Instructions:

1. Cook the Fish:

   • Boil or steam the fish with a pinch of salt and turmeric.
   • Once cooked, cool and shred it finely (remove any bones).

2. Mix the Filling:

   • In a bowl, mix shredded fish, mashed potato, onion, chilies, ginger garlic paste, masalas, coriander, and salt.
   • Combine well and shape into cutlets (round or oval).

3. Coat the Cutlets:

   • Dip each cutlet in beaten egg or slurry.
   • Roll it in breadcrumbs to coat evenly.

4. Preheat Air Fryer:

   • Set at 180°C (350°F) for 3–5 minutes.

5. Air Fry:

   • Place cutlets in the basket (don't overcrowd).
   • Lightly spray or brush oil on both sides.
   • Air fry at 180°C (350°F) for 12–15 minutes, flipping halfway for even crispness.

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Tips:

• You can prepare and freeze them for later use.
• Serve hot with green chutney or ketchup.
• Adjust spice as per your taste.

Would you like a version using canned tuna or sardines?

Non vej cutlet receipe

 

Here’s a delicious non-veg cutlet recipe you can make easily in an air fryer. This version uses chicken, but you can also use mutton or fish similarly.

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🍗 Air Fryer Chicken Cutlets

🧾 Ingredients:

• Chicken (boneless, boiled & shredded) – 1 cup
• Boiled potatoes (mashed) – 1 medium
• Onion – 1 small (finely chopped)
• Green chilies – 1 (finely chopped)
• Ginger-garlic paste – 1 tsp
• Coriander leaves – 2 tbsp (chopped)
• Garam masala – ½ tsp
• Red chili powder – ½ tsp
• Salt – to taste
• Bread crumbs – ½ cup (for binding + coating)
• Egg – 1 (beaten, for coating)
• Oil – 1-2 tsp (for brushing)

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👩‍🍳 Instructions:

1. Make the Mixture:

   • Mix shredded chicken, mashed potato, onion, green chili, ginger-garlic paste, spices, and salt.
   • Add a little bread crumbs for binding if needed.
   • Shape into oval or round cutlets.

2. Coat the Cutlets:

   • Dip each cutlet in the beaten egg.
   • Roll in bread crumbs to coat well.

3. Preheat the Air Fryer:

   • Preheat at 180°C (350°F) for 3-5 minutes.

4. Air Fry the Cutlets:

   • Place cutlets in the basket. Do not overcrowd.
   • Brush or spray with a little oil.
   • Air fry at 180°C for 10–12 minutes, flipping halfway and brushing again lightly.

5. Check for Golden Crisp:

   • Cutlets should be golden and crispy on both sides.

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🥣 Serve With:

• Green chutney
• Ketchup
• Salad or mayo dip

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Air fryer recepies of vej cutlets

 

Here are some healthy and crispy cutlet recipes you can easily make in an air fryer (with little or no oil):

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🌱 1. Vegetable Cutlet (Mixed Veg Cutlet)

Ingredients:

• 2 boiled potatoes
• 1/2 cup boiled mixed vegetables (carrot, beans, peas)
• 1/4 cup chopped onions
• 1 green chili, finely chopped
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• 1/2 tsp chaat masala
• Salt to taste
• 1 tbsp cornflour or rice flour (for binding)
• Bread crumbs (for coating)
• Oil spray or brush

Instructions:

1. Mash boiled potatoes and mix with all ingredients (except breadcrumbs).
2. Shape into cutlets or patties.
3. Roll in breadcrumbs for a crispy layer.
4. Preheat air fryer at 180°C (350°F) for 5 minutes.
5. Place cutlets in the basket, spray lightly with oil.
6. Air fry at 180°C for 10–12 minutes, flip halfway.

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🫘 2. Soya Cutlet (Protein-Rich)

Ingredients:

• 1 cup soya granules (boiled & squeezed)
• 1 boiled potato
• 1/2 onion, chopped
• 1 green chili, chopped
• 1 tsp ginger-garlic paste
• Spices: cumin powder, garam masala, chili powder, salt
• 2 tbsp oats or besan (for binding)
• Bread crumbs (for coating)

Method: Same as above. Make small cutlets and air fry for 12–15 mins at 180°C.

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🧀 3. Paneer Cutlet

Ingredients:

• 1 cup grated paneer
• 1 boiled potato
• 1 tbsp cornflour
• Chopped coriander, chili, and spices
• Bread crumbs

Method: Mix, shape, coat, and air fry for 10 minutes. Flip and air fry for another 5 minutes.

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🧆 Tips for Air Frying Cutlets:

• Preheat the air fryer for even cooking.
• Use minimal oil – just spray or brush.
• Flip halfway for crispness on both sides.
• Don’t overcrowd the basket.

Veg cutlet

 

Here are 3 easy and tasty veg cutlet recipes that you can try at home:

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🥔 1. Potato Veg Cutlet (Classic Style)

Ingredients:

• 3 boiled potatoes (mashed)
• 1/2 cup boiled mixed vegetables (carrot, beans, peas)
• 1/2 cup bread crumbs
• 1/2 tsp ginger-garlic paste
• 1 green chili (finely chopped)
• 1/4 tsp garam masala
• 1/4 tsp red chili powder
• Salt to taste
• Chopped coriander leaves
• Oil for shallow frying

Instructions:

1. Mix all ingredients in a bowl (except oil).
2. Shape the mixture into flat tikkis or ovals.
3. Coat each cutlet with breadcrumbs.
4. Heat oil in a pan and shallow fry until golden brown.
5. Serve with ketchup or green chutney.

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🧀 2. Paneer Veg Cutlet

Ingredients:

• 1 cup grated paneer
• 2 boiled potatoes (mashed)
• 1/4 cup grated carrot
• 2 tbsp cornflour
• Salt, chili flakes, black pepper to taste
• 1/4 tsp chat masala
• Bread crumbs for coating
• Oil to shallow fry

Instructions:

1. Mix all ingredients well.
2. Make round or oval shapes.
3. Roll in breadcrumbs.
4. Shallow fry until crisp and golden.
5. Serve hot with mayo or mint dip.

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🌽 3. Sweet Corn & Spinach Cutlet

Ingredients:

• 1 cup boiled sweet corn
• 1/2 cup chopped spinach (blanched & squeezed)
• 2 boiled potatoes
• 1/4 tsp cumin powder
• 1/2 tsp chili flakes
• Salt to taste
• 2 tbsp cornflour or rice flour
• Bread crumbs for coating
• Oil for frying

Instructions:

1. Blend half the corn to a coarse paste.
2. Mix all ingredients well.
3. Form into cutlets and coat with crumbs.
4. Fry on medium flame till crisp.

Kid_friendly Korean recepies

 

Here are some kid-friendly Korean recipes that are tasty, mild, and fun to eat:

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🥢 1. Korean Egg Roll (Gyeran Mari | 계란말이)

Ingredients:

• 3 eggs
• 1 tbsp finely chopped carrot
• 1 tbsp chopped spring onion
• Salt to taste
• Oil for frying

Instructions:

1. Beat eggs, mix in chopped veggies and salt.
2. Heat a pan with a little oil, pour a thin layer of egg mixture.
3. As it cooks, roll it gently to one side.
4. Push the roll back and pour more egg. Repeat.
5. Slice into pieces when cooled.

👉 Healthy, colorful, and great in lunch boxes!

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🍚 2. Mini Bibimbap Cups

Ingredients:

• Cooked rice
• Finely chopped cooked veggies (carrot, spinach, zucchini)
• Fried egg (cut into strips)
• Soy sauce and sesame oil
• Optional: shredded chicken

Instructions:

1. Mix rice with sesame oil and soy sauce.
2. Press rice into muffin molds or shape small rice cups.
3. Top with assorted veggies, egg strips, or chicken.
4. Serve with mild gochujang (optional for older kids).

👉 Fun DIY toppings, very nutritious.

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🍜 3. Korean Noodles (Janchi Guksu | 잔치국수)

Ingredients:

• Thin wheat noodles (somyeon)
• Veggie broth (or chicken broth)
• Julienned carrot, zucchini, and egg
• Soy sauce, sesame oil

Instructions:

1. Cook noodles, rinse in cold water.
2. Heat broth, season with soy sauce and sesame oil.
3. Serve noodles in warm broth with toppings.

👉 Soft, slurpy, and light – perfect for toddlers.

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🍗 4. Mild Korean Chicken Skewers

Ingredients:

• Boneless chicken pieces
• Soy sauce, honey, garlic, sesame oil
• Skewers

Instructions:

1. Marinate chicken in soy sauce, honey, garlic, sesame oil.
2. Thread onto skewers.
3. Grill or pan-cook until golden brown.

👉 Kids love anything on sticks!

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🍠 5. Korean Sweet Potato Fries

Ingredients:

• Korean sweet potato or regular
• Olive oil, pinch of salt

Instructions:

1. Cut sweet potatoes into sticks.
2. Toss in oil and bake at 200°C until crispy.
3. Serve with yogurt dip.

👉 Sweet, crispy, and healthy alternative to regular fries.

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Want quick dessert ideas too like Korean honey pancakes (Hotteok) or banana milk?

Veg.korean Recepies

 

Here are some popular and delicious vegetarian Korean recipes (Vej Korean recipes) that are full of flavor and easy to make:

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🥬 1. Bibimbap (Korean Mixed Rice Bowl)

Ingredients:

• Steamed rice
• Sautéed spinach, bean sprouts, zucchini, mushrooms, carrots
• Gochujang (Korean chili paste)
• Soy sauce, sesame oil, garlic
• Fried egg (optional for vegetarians, skip for vegans)

How to Make:

1. Prepare and sauté each veggie separately with a bit of garlic and soy sauce.
2. Place hot rice in a bowl, neatly arrange veggies on top.
3. Add gochujang and a drizzle of sesame oil.
4. Mix before eating.

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🥟 2. Kimchi Jeon (Kimchi Pancake – Veg Version)

Ingredients:

• Vegan kimchi (no fish sauce)
• Flour + water
• Green onions, carrots
• Salt, oil

How to Make:

1. Mix chopped kimchi, flour, water, and vegetables into a thick batter.
2. Pan-fry till crispy on both sides.
3. Serve with soy sauce dip.

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🍜 3. Japchae (Sweet Potato Glass Noodles)

Ingredients:

• Korean glass noodles (dangmyeon)
• Spinach, mushrooms, carrots, bell peppers
• Soy sauce, sugar, sesame oil

How to Make:

1. Cook noodles and rinse with cold water.
2. Stir-fry vegetables.
3. Mix everything with sauce.
4. Sprinkle with sesame seeds.

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🍢 4. Tteokbokki (Spicy Rice Cakes – Veg Version)

Ingredients:

• Korean rice cakes (tteok)
• Gochujang, soy sauce, sugar, garlic
• Onion, cabbage, spring onion

How to Make:

1. Boil rice cakes with sauce and veggies till soft and thick.
2. Garnish with spring onions.

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🍲 5. Doenjang Jjigae (Soybean Paste Stew – Veg Version)

Ingredients:

• Doenjang (fermented soybean paste)
• Tofu, mushrooms, zucchini, onion
• Water or veg broth

How to Make:

1. Boil veggies in broth.
2. Add doenjang and simmer.
3. Serve hot with rice.

Delicious koreanrecepies

 

Here are some delicious and popular Korean recipes you can try at home:

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🥢 1. Bibimbap (Mixed Rice Bowl)

Ingredients:

• Cooked rice
• Vegetables (spinach, carrots, bean sprouts, zucchini)
• Gochujang (Korean red pepper paste)
• Soy sauce, garlic, sesame oil
• Fried egg
• Optional: beef or tofu

Instructions:

1. Sauté vegetables with a little garlic and soy sauce.
2. Arrange veggies on rice in a bowl.
3. Top with a fried egg and a spoon of gochujang.
4. Mix everything before eating!

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🍗 2. Dakgangjeong (Crispy Korean Fried Chicken)

Ingredients:

• Boneless chicken
• Cornstarch
• Soy sauce, honey, garlic, ginger
• Gochujang
• Sesame seeds

Instructions:

1. Coat chicken in cornstarch and fry until crispy.
2. Make a sticky sauce with soy, honey, gochujang, garlic.
3. Toss fried chicken in sauce and sprinkle sesame seeds.

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🥬 3. Kimchi (Fermented Spicy Cabbage)

Ingredients:

• Napa cabbage
• Korean chili flakes (gochugaru)
• Garlic, ginger, fish sauce
• Salt
• Spring onions

Instructions:

1. Salt the cabbage and let it sit for 2 hours.
2. Rinse and mix with chili paste made from gochugaru, garlic, ginger, and fish sauce.
3. Pack into jars and ferment at room temperature for 2–3 days.

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🍜 4. Japchae (Glass Noodle Stir-Fry)

Ingredients:

• Sweet potato noodles
• Carrots, spinach, mushrooms, bell pepper
• Soy sauce, sesame oil, garlic
• Optional: beef or tofu

Instructions:

1. Cook noodles and set aside.
2. Stir-fry vegetables and meat (if using).
3. Mix everything with soy sauce, garlic, and sesame oil.

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🍲 5. Kimchi Jjigae (Kimchi Stew)

Ingredients:

• Aged kimchi
• Tofu
• Pork or tuna (optional)
• Garlic, onion, gochugaru
• Water or anchovy broth

Instructions:

1. Sauté kimchi and pork.
2. Add broth and bring to boil.
3. Add tofu and simmer 15–20 minutes.

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Avocado deserts

 

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🥑 Avocado Puddings & Mousses

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🍨 Avocado Ice Cream & Frozen Treats

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🍰 Avocado Cheesecakes & Bars

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🧊 Avocado Jelly & Sago Treats

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🍯 Simple Avocado with Condensed Milk

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Why Avocado Works Wonders in Desserts

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🍽️ Quick Recipes to Try

Chocolate Avocado Pudding (5 min)

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Philippine Avocado with Condensed Milk

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🍴 Taste & Texture Notes

Style	Texture	Flavor Profile
Pudding/Mousse	Smooth, creamy	Mild avocado, sweet/cocoa hints
Ice Cream	Soft, scoopable	Rich and indulgent
Cheesecake Bar	Firm, sliceable	Rich, tangy, subtly green
Jelly w/ Sago	Chewy, refreshing	Light, fruity, fun
Condensed Mix	Simple, sweet	Cool, smash-refreshing

Creamy mashroom soup recipe

 

Here’s a simple and creamy mushroom soup recipe you can make at home:

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🍄 Creamy Mushroom Soup Recipe

Ingredients:

• Mushrooms – 200 grams (chopped)
• Onion – 1 medium (chopped)
• Garlic – 3-4 cloves (minced)
• Butter or oil – 1 tbsp
• All-purpose flour – 1 tbsp (optional, for thickness)
• Milk – 1 cup
• Fresh cream – ¼ cup (optional for extra creaminess)
• Water or vegetable stock – 1 cup
• Salt – to taste
• Black pepper – ½ tsp
• Fresh coriander or parsley – for garnish

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Instructions:

1. Sauté Veggies:

   • Heat butter or oil in a pan.
   • Add chopped onions and garlic. Sauté until translucent.
   • Add chopped mushrooms and cook for 5–7 minutes until they shrink and release moisture.

2. Add Flour (Optional):

   • Add flour and sauté for 1–2 minutes to remove raw taste. This gives the soup a creamy texture.

3. Add Liquids:

   • Pour in water or vegetable stock. Let it simmer for 5 minutes.

4. Blend It:

   • Turn off heat. Let it cool slightly, then blend the mixture to a smooth texture.

5. Add Milk/Cream:

   • Pour it back into the pan, add milk (and cream if using).
   • Season with salt and black pepper.
   • Simmer for another 3–5 minutes. Don’t boil after adding milk/cream.

6. Serve:

   • Garnish with chopped parsley or coriander.
   • Serve hot with toast or breadsticks.

Japanese recepies

Here are some popular and easy Japanese recipes you can try at home:

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🍱 1. Teriyaki Chicken

Ingredients:

• Chicken thigh (boneless) – 250g
• Soy sauce – 2 tbsp
• Mirin – 2 tbsp (or honey as substitute)
• Sugar – 1 tbsp
• Garlic & Ginger – 1 tsp each, minced

Instructions:

1. Marinate chicken with soy sauce, mirin, sugar, garlic & ginger for 15-20 mins.
2. Cook in a pan until golden brown and sauce thickens.
3. Serve with rice and steamed veggies.

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🍣 2. Sushi (Vegetarian)

Ingredients:

• Sushi rice – 1 cup
• Rice vinegar – 2 tbsp
• Sugar – 1 tbsp
• Salt – 1/2 tsp
• Nori (seaweed sheets), cucumber, avocado, carrot (thin strips)

Instructions:

1. Cook rice, mix with vinegar, sugar & salt.
2. Place nori sheet on mat, spread rice, add veggie strips.
3. Roll tightly, slice into pieces.

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🍜 3. Miso Soup

Ingredients:

• Miso paste – 1.5 tbsp
• Dashi or veg broth – 2 cups
• Tofu cubes – 1/4 cup
• Spring onion – 2 tbsp, chopped
• Seaweed – optional

Instructions:

1. Boil broth, add tofu and seaweed.
2. Turn off heat and stir in miso paste (don’t boil miso).
3. Garnish with spring onion.

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🍙 4. Onigiri (Rice Balls)

Ingredients:

• Cooked rice – 1 cup
• Salt – to taste
• Filling: pickled plum (umeboshi), or spiced potato, or tuna mayo
• Nori (for wrapping)

Instructions:

1. Wet hands, add salt.
2. Take rice, place filling in center, shape into triangle.
3. Wrap with nori and serve.

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🍤 5. Tempura (Crispy Veg or Shrimp Fritters)

Ingredients:

• Vegetables/shrimp – sliced
• Tempura flour or mix: 1/2 cup maida + 1/4 cup cornflour + ice cold water
• Salt – a pinch
• Oil – for deep frying

Instructions:

1. Dip veggies/shrimp in batter, fry in hot oil till crisp.
2. Serve with tempura sauce or soy sauce.

5 healthy tasty and easy dinner recepies for kids

 

Here are 5 healthy, tasty, and easy dinner ideas for kids that are both nutritious and kid-approved:

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🥦 1. Vegetable Khichdi

Ingredients: Rice, moong dal, carrot, peas, tomato, cumin, turmeric
Why it’s good: Easy to digest, full of protein and veggies
Tip: Serve with ghee and curd for extra taste and nutrition.

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🍝 2. Mini Veggie Pasta

Ingredients: Whole wheat pasta, bell peppers, carrot, tomato sauce, cheese
Why it’s good: Fun to eat and packed with veggies
Tip: Add grated paneer or cooked beans for protein.

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🥔 3. Stuffed Paratha with Curd

Ingredients: Whole wheat dough, mashed potato/vegetables, mild spices
Why it’s good: Comfort food with a healthy twist
Tip: Serve with plain curd or a small bowl of dal.

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🍛 4. Mild Paneer Curry with Rice or Roti

Ingredients: Paneer cubes, tomato-onion base, minimal spices
Why it’s good: High in calcium and protein
Tip: Add some peas or spinach for extra veggies.

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🍳 5. Egg or Veggie Roll

Ingredients: Chapati, scrambled eggs or sautéed veggies, cheese
Why it’s good: Quick and mess-free
Tip: Let kids help roll it – makes it more fun!

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7 healthy and delicious dinner recepies

 

Here are 7 healthy and delicious dinner recipes that are easy to prepare and full of nutrients. They're ideal for weight management, digestion, and overall well-being.

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🥗 1. Quinoa Vegetable Stir Fry

Ingredients:

• 1 cup cooked quinoa
• 1 tbsp olive oil
• 1 cup mixed veggies (broccoli, bell pepper, carrot, beans)
• 1 tsp soy sauce
• Garlic, salt, pepper to taste

Method:

1. Heat oil in a pan, sauté garlic.
2. Add veggies, stir-fry for 3–4 mins.
3. Add cooked quinoa and soy sauce.
4. Toss everything and cook for 2 mins.

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🍲 2. Moong Dal Khichdi

Ingredients:

• ½ cup yellow moong dal
• ½ cup rice
• Chopped spinach, carrot, peas
• Cumin seeds, turmeric, salt
• Ghee or oil

Method:

1. Wash dal and rice. Sauté cumin in ghee, add vegetables.
2. Add dal, rice, turmeric, salt, and 3 cups water.
3. Pressure cook for 2–3 whistles.

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🥬 3. Palak Tofu Curry

Ingredients:

• 1 bunch spinach (palak)
• 100g tofu (cubed)
• Onion, garlic, ginger
• Spices: cumin, turmeric, garam masala

Method:

1. Blanch and blend spinach.
2. Sauté onion, garlic, and ginger.
3. Add tofu and spinach puree, cook 5–7 mins.

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🥣 4. Oats Vegetable Soup

Ingredients:

• 2 tbsp rolled oats
• Mixed vegetables (beans, corn, carrot)
• Black pepper, salt, water

Method:

1. Roast oats, add chopped veggies and water.
2. Cook until soft, season with salt and pepper.

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🥗 5. Chickpea Salad

Ingredients:

• 1 cup boiled chickpeas
• Chopped onion, tomato, cucumber
• Lemon juice, salt, chaat masala

Method:

1. Mix all ingredients in a bowl.
2. Garnish with coriander and serve chilled.

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🐟 6. Grilled Fish with Veggies

Ingredients:

• 1 fish fillet (like salmon or rohu)
• Lemon juice, garlic, pepper
• Steamed broccoli, zucchini, beans

Method:

1. Marinate fish with lemon, garlic, and pepper.
2. Grill for 8–10 mins. Serve with steamed veggies.

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🫓 7. Multigrain Roti + Lauki (Bottle Gourd) Sabzi

Ingredients:

• 1 cup grated bottle gourd
• Onion, tomato, spices
• Multigrain flour for roti

Method:

1. Cook lauki with spices and tomato.
2. Serve hot with multigrain roti

High Protein breakfast recepies

 

Here are 5 high-protein breakfast recipes that support weight loss — they're healthy, filling, and easy to prepare:

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🥚 1. Egg White Veggie Omelette

Protein: ~15–20g per serving
Calories: ~150–200

Ingredients:

• 4 egg whites
• 1/4 cup chopped onions, tomatoes, spinach, bell peppers
• Salt, pepper, chili flakes
• 1 tsp olive oil

Method:

1. Heat oil in a pan, sauté veggies for 2–3 minutes.
2. Add beaten egg whites, cook until set.
3. Flip gently and cook both sides.

Tips: Add paneer or tofu cubes for extra protein.

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🥣 2. Greek Yogurt Chia Parfait

Protein: ~20g per serving
Calories: ~250–300

Ingredients:

• 1 cup plain Greek yogurt (low-fat)
• 1 tbsp chia seeds
• 1/4 cup mixed berries (or any fruit)
• 1 tsp honey (optional)

Method:

1. Mix chia seeds into the yogurt.
2. Let it sit for 10 minutes.
3. Layer with berries and enjoy.

Tips: Add 1 scoop of protein powder for extra protein.

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🥤 3. Protein Smoothie (No Sugar)

Protein: ~25–30g per serving
Calories: ~250–300

Ingredients:

• 1 scoop whey or plant protein
• 1 banana or 1/2 mango
• 1 tbsp peanut butter
• 1/2 cup oats
• 1 cup unsweetened almond milk

Method:

1. Blend everything until smooth.
2. Drink immediately.

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🍳 4. Moong Dal Chilla with Paneer

Protein: ~20–25g per serving
Calories: ~250–300

Ingredients:

• 1/2 cup moong dal (soaked)
• 50g grated paneer (low-fat)
• Spices, coriander, green chili
• 1 tsp oil

Method:

1. Blend soaked dal into a batter.
2. Pour onto a hot tawa, cook like dosa.
3. Fill with paneer, fold and serve.

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🫓 5. Besan Veg Pancake

Protein: ~15–18g per serving
Calories: ~200–250

Ingredients:

• 1/2 cup besan (gram flour)
• 2 tbsp curd
• 1/4 cup finely chopped vegetables
• Spices and herbs
• 1 tsp oil

Method:

1. Mix all ingredients into a batter.
2. Cook on a non-stick pan like a pancake.

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10 delicious breakfast recepies

 

Here are 10 delicious and easy breakfast recipes — a mix of Indian and international options that are quick, healthy, and satisfying:

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🌞 Indian Breakfast Recipes

1. Poha (Flattened Rice)

   • Ingredients: Flattened rice, onion, green chili, mustard seeds, turmeric, curry leaves, lemon juice.
   • Quick tip: Soak poha for 5 mins before cooking for soft texture.

2. Upma

   • Ingredients: Rava (semolina), mustard seeds, urad dal, onion, green chili, veggies (optional).
   • Serve hot with coconut chutney.

3. Moong Dal Chilla

   • Ingredients: Soaked moong dal, ginger, green chili, coriander.
   • Blend, make a batter, and cook like a pancake. Serve with chutney.

4. Masala Dosa (Quick Version)

   • Use ready-made dosa batter and make quick aloo masala.
   • Serve with coconut or tomato chutney.

5. Vegetable Paratha

   • Stuffed with grated veggies like carrot, beetroot, cabbage.
   • Serve with curd or pickle.

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🍳 International Breakfast Recipes

6. Oats Porridge

   • Ingredients: Rolled oats, milk/water, cinnamon, honey, fruits.
   • Cook oats in milk, top with banana, apple, or nuts.

7. Avocado Toast

   • Ingredients: Bread, ripe avocado, lemon juice, chili flakes.
   • Optional: Add a poached egg or feta cheese on top.

8. Banana Pancakes (Eggless)

   • Ingredients: Mashed bananas, wheat flour, baking powder, milk.
   • Cook on a pan, serve with honey or maple syrup.

9. Smoothie Bowl

   • Blend banana, berries, yogurt, little honey.
   • Top with granola, chia seeds, and sliced fruits.

10. Boiled Egg Sandwich

• Boil eggs, mash with a little mayo or curd, salt, and pepper.
• Use whole wheat or multigrain bread

Roasted kaju

 

Here’s a simple and tasty recipe for Roasted Kaju (Roasted Cashew Nuts) that you can enjoy as a snack or serve at parties:

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🥜 Roasted Kaju Recipe (Pan / Air Fryer / Oven)

✅ Ingredients:

• Cashew nuts (kaju) – 1 cup
• Ghee or oil – 1 to 2 tsp
• Salt – to taste
• Black pepper or red chili powder – ¼ tsp (optional)
• Chaat masala – ¼ tsp (optional)
• Curry leaves – few (optional, for South Indian flavor)

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🔹 Method 1: Pan Roasted

1. Heat a non-stick pan or heavy-bottomed kadai on low-medium flame.
2. Add ghee or oil.
3. Add cashews and roast, stirring continuously, for 6–8 minutes or until golden brown.
4. Turn off the flame. Sprinkle salt and spices of choice.
5. Mix well and cool before serving.

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🔹 Method 2: Air Fryer Roasted

1. Preheat air fryer to 160°C (320°F) for 3 minutes.
2. Toss cashews with 1 tsp oil or ghee and salt/spices.
3. Spread in a single layer in the basket.
4. Air fry for 6–8 minutes, shaking halfway. Keep an eye to avoid burning.
5. Cool and store in an airtight container.

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🔹 Method 3: Oven Roasted

1. Preheat oven to 160°C (320°F).
2. Mix cashews with ghee/oil and seasoning.
3. Spread on a baking tray lined with parchment paper.
4. Bake for 10–12 minutes, stirring once in between.
5. Let them cool before serving or storing.

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🔸 Flavor Ideas:

• Spicy: Red chili powder + black salt + chaat masala
• Herb: Crushed dried curry leaves + black pepper
• Sweet: Toss with sugar and a pinch of cinnamon after roasting in ghee

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5 Refreshing soup based soup

 

Here are 5 refreshing fruit-based soups – perfect for summer, detox days, or light meals. They're naturally sweet, hydrating, and full of nutrients:

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1. Chilled Watermelon Gazpacho

Ingredients:

• 3 cups watermelon (seedless, cubed)
• 1 small cucumber (peeled, diced)
• ½ red bell pepper
• 2 tbsp mint leaves
• Juice of ½ lime
• Salt & pepper to taste

Instructions:

1. Blend all ingredients until smooth.
2. Chill for 1 hour.
3. Garnish with mint and cucumber cubes.

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2. Mango Coconut Soup

Ingredients:

• 1 ripe mango (peeled, chopped)
• ½ cup coconut milk
• ¼ tsp grated ginger
• Pinch of salt
• Optional: chili flakes for a kick

Instructions:

1. Blend mango, coconut milk, ginger, and salt.
2. Chill and serve with a sprinkle of chili flakes or mint.

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3. Strawberry Basil Soup

Ingredients:

• 2 cups strawberries (hulled)
• 1 tbsp honey or maple syrup
• 5-6 fresh basil leaves
• 1 tsp lemon juice

Instructions:

1. Blend all ingredients until smooth.
2. Chill for 30–60 mins.
3. Serve with a swirl of yogurt or cream.

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4. Apple Cinnamon Soup (Warm)

Ingredients:

• 2 apples (peeled, chopped)
• 1 cup water or apple juice
• ½ tsp cinnamon
• 1 tsp honey (optional)

Instructions:

1. Boil apples with water and cinnamon until soft.
2. Blend and serve warm or chilled.
3. Garnish with a cinnamon stick or apple slice.

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5. Pineapple Mint Soup

Ingredients:

• 2 cups fresh pineapple (cubed)
• 1 tbsp fresh mint leaves
• Juice of 1 lemon
• Pinch of black salt or chaat masala (optional, for Indian twist)

Instructions:

1. Blend pineapple, mint, and lemon juice.
2. Strain if desired for a smoother texture.
3. Serve chilled with mint garnish.

Shorba for under 1year babies

 

Here's a simple, gentle Shorba (soup) recipe specially made for babies under 1 year old. It’s easy to digest, nourishing, and free from salt, sugar, and strong spices — as recommended for infants.

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🍼 Moong Dal Vegetable Shorba (for babies 8–12 months)

Ingredients:

• 1 tablespoon yellow moong dal (washed)
• 1 tablespoon finely chopped carrot
• 1 tablespoon finely chopped bottle gourd (lauki)
• A small piece of tomato (peeled & deseeded) – optional
• 1/4 teaspoon cumin seeds (jeera)
• A pinch of turmeric
• 1/2 teaspoon ghee (optional but healthy)
• 1.5 cups of water

Instructions:

1. In a small pressure cooker or pot, heat ghee. Add cumin seeds and let them splutter (optional).
2. Add moong dal, veggies, turmeric, and water.
3. Pressure cook for 3–4 whistles or boil until everything is very soft.
4. Once slightly cooled, mash well or blend to a smooth or semi-smooth consistency based on baby’s age.
5. Strain if needed for younger babies.
6. Serve lukewarm.

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✅ Tips:

• No salt, sugar, or chili — not suitable for babies under 1 year.
• Introduce each ingredient separately before combining (to rule out allergies).
• You can also add a small piece of garlic or ginger while boiling for a mild flavor (if already introduced).
• Always consult your pediatrician before introducing new foods.

Shoraba for kids

 

Here’s a kid-friendly version of Shorba — a mild, nutritious, and tasty soup perfect for children. It’s easy to digest and can be served with soft bread, roti, or rice.

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🥣 Chicken Shorba for Kids

Ingredients:

• Boneless chicken – 200 g (boiled & shredded)
• Onion – 1 small (finely chopped)
• Carrot – 1 small (grated or finely chopped)
• Tomato – 1 small (peeled & finely chopped or puréed)
• Garlic – 1 clove (crushed)
• Ginger – ½ inch piece (grated)
• Ghee or butter – 1 tsp
• Turmeric powder – ¼ tsp
• Salt – to taste (very little for toddlers)
• Black pepper – a pinch (optional)
• Water or chicken broth – 3 cups
• Fresh coriander – for garnish
• Lemon juice – a few drops (optional)

Instructions:

1. In a pan, heat ghee or butter. Add garlic, ginger, and chopped onion. Sauté until soft.
2. Add carrots and tomato. Cook until mushy.
3. Add turmeric and a little salt.
4. Pour in the chicken broth or water. Bring to a boil.
5. Add shredded chicken and simmer for 5–10 minutes.
6. Lightly mash the mixture if needed to make it smoother for kids.
7. Optionally, strain for toddlers or blend slightly for a creamy texture.
8. Garnish with coriander. Add a drop of lemon juice (for kids above 2 years).

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🍲 Vegetable Shorba for Kids (Vegetarian)

Ingredients:

• Carrot – 1 (chopped)
• Potato – 1 small (chopped)
• Tomato – 1 (peeled & chopped)
• Onion – ½ small (chopped)
• Garlic – 1 clove
• Ghee or butter – 1 tsp
• Salt – pinch
• Water – 3 cups
• Cumin powder – ¼ tsp (optional)
• Coriander leaves – to garnish

Instructions:

1. Heat ghee in a pan, sauté garlic and onion till soft.
2. Add other vegetables and cook for a few minutes.
3. Add salt and water. Simmer for 15 minutes until veggies are soft.
4. Blend or mash the soup to a smooth consistency.
5. Strain for toddlers or serve as-is for older kids.
6. Garnish with coriander leaves.

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Tips:

• For toddlers, serve lukewarm and slightly mashed/strained.
• Avoid chili or strong spices.
• You can add a spoon of cooked dal or oats for added nutrition.
• Serve with soft bread or mashed rice for a filling meal.

Shoraba recepies

 

Here are 3 delicious Shorba (Shoraba) recipes — warm, flavorful soups popular in Indian, Middle Eastern, and Central Asian cuisines:

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1. Chicken Shorba (Indian Style)

Ingredients:

• 500 g chicken (with bone)
• 1 onion (sliced)
• 1 tomato (chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 1 tbsp oil or ghee
• Fresh coriander leaves (for garnish)
• 4 cups water

Instructions:

1. Heat oil/ghee in a deep pot. Add onions and sauté till golden.
2. Add ginger-garlic paste and fry until raw smell disappears.
3. Add tomatoes and cook till soft.
4. Add chicken and cook for 5-6 mins.
5. Add spices: turmeric, cumin, coriander, chili powder, and salt.
6. Add 4 cups water and cook on medium heat for 30 minutes.
7. Remove bones (optional), add garam masala.
8. Simmer for 5 more minutes.
9. Garnish with coriander and serve hot with roti or naan.

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2. Mutton Yakhni Shorba (Kashmiri Style)

Ingredients:

• 500 g mutton (bone-in)
• 1 small onion (sliced)
• 1 tbsp ginger-garlic paste
• 1 tsp fennel seed powder
• 1 tsp dry ginger powder
• 1 tsp cumin seeds
• 2–3 cloves
• 2 green cardamoms
• 1 bay leaf
• 5 cups water
• ½ cup curd (whisked)
• Salt to taste
• Ghee for cooking

Instructions:

1. Heat ghee, add cumin, cloves, cardamoms, and bay leaf.
2. Add onion and sauté until soft.
3. Add ginger-garlic paste and cook.
4. Add mutton pieces and sauté till light brown.
5. Add dry ginger, fennel powder, and salt.
6. Add water and pressure cook for 5-6 whistles or until tender.
7. Add whisked curd slowly, stir continuously to prevent curdling.
8. Simmer for 5 minutes, garnish with coriander.
9. Serve hot with rice or roti.

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3. Tomato Shorba (Vegetarian)

Ingredients:

• 4 ripe tomatoes (chopped)
• 1 onion (chopped)
• 2 garlic cloves
• 1 small piece of ginger
• 1 tsp cumin seeds
• 1 tsp black pepper
• ½ tsp turmeric
• Salt to taste
• 1 tsp ghee or butter
• 3 cups water
• Fresh coriander (for garnish)

Instructions:

1. Heat ghee, add cumin seeds, ginger, and garlic.
2. Add onions and sauté till translucent.
3. Add chopped tomatoes, turmeric, salt, and pepper.
4. Cook until tomatoes are soft.
5. Add water, boil for 10-15 mins.
6. Blend the mixture and strain for a smooth texture.
7. Simmer again for 5 mins.
8. Garnish with coriander and serve hot.

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South Indian style green chiken kurma

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🌿 South Indian Green Chicken Kurma Recipe

📝 Ingredients

For Green Masala Paste:

• 1 cup fresh coriander leaves
• ½ cup mint leaves
• 4–5 green chilies (adjust to taste)
• 1-inch piece ginger
• 6–8 garlic cloves
• 2 tsp fennel seeds
• ½ cup grated coconut (fresh or frozen)
• 6 cashews or 1 tbsp poppy seeds (optional, for creaminess)
• ½ cup water (for grinding)

For Chicken Curry:

• 500g chicken (bone-in or boneless, cut into pieces)
• 2 medium onions (thinly sliced)
• 1 tomato (chopped)
• 1–2 bay leaves
• 2 cloves
• 2 cardamom
• 1 small cinnamon stick
• ½ tsp turmeric powder
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp oil or ghee

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🔪 Preparation Steps

1. Make Green Masala Paste:

   • Grind all ingredients under "Green Masala Paste" into a smooth paste. Set aside.

2. Cook the Chicken:

   • Heat oil in a pan. Add bay leaves, cloves, cardamom, and cinnamon.
   • Add sliced onions and sauté until golden brown.
   • Add chopped tomato and cook until soft.

3. Add Masala & Chicken:

   • Add turmeric, coriander powder, and the ground green masala paste.

Chiken kurma

 

Here’s a delicious Chicken Kurma recipe — a creamy, mildly spiced Indian curry made with coconut, yogurt, and aromatic spices.

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🍗 Chicken Kurma Recipe (Serves 4)

Ingredients:

For Marination:

• 500 g chicken (bone-in or boneless)
• ½ cup thick curd (yogurt)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• Salt to taste

For Kurma:

• 2 tbsp oil or ghee
• 2 onions (sliced)
• 1 tomato (chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• ½ cup water (adjust for consistency)
• Fresh coriander leaves (for garnish)

For Coconut Paste:

• ¼ cup grated coconut (or 2 tbsp desiccated coconut)
• 8-10 cashew nuts or almonds
• 1 tsp poppy seeds (optional)
• ½ tsp fennel seeds (optional)

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🔪 Preparation Steps:

1. Marinate the Chicken:

• Mix chicken with curd, turmeric, salt, and ginger-garlic paste.
• Let it marinate for 30 minutes (or longer for better flavor).

2. Make the Coconut Paste:

• Soak cashews (and poppy seeds if using) in warm water for 10 minutes.
• Grind with coconut and fennel seeds to a smooth paste using a little water.

3. Cook the Kurma:

1. Heat oil or ghee in a pan. Fry sliced onions until golden brown.
2. Add ginger-garlic paste and sauté until raw smell goes away.
3. Add tomatoes, cook till soft.
4. Add red chili powder, coriander powder, and garam masala.
5. Add marinated chicken and cook until it changes color and releases juices.
6. Add the coconut paste and mix well.
7. Pour in water and cook covered on medium heat for 15–20 minutes or until chicken is tender and gravy thickens.

4. Garnish & Serve:

• Sprinkle chopped coriander leaves.
• Serve hot with chapati, paratha, naan, or jeera rice.

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Shinghada thalipith

 

शिंगाडा थालीपीठ (उपवासासाठी खास) रेसिपी

साहित्य:

• शिंगाड्याचं पीठ – 1 कप
• उकडलेला बटाटा – 1 मध्यम, किसून
• जीरे – ½ टीस्पून
• हिरव्या मिरच्या – 1-2, बारीक चिरून
• सेंद्रिय साखर (ऐच्छिक) – ½ टीस्पून
• मीठ (सैंधव / उपवासाचं) – चवीनुसार
• लिंबाचा रस – ½ टीस्पून (ऐच्छिक)
• कोथिंबीर – 2 टेबलस्पून, बारीक चिरून
• तेल किंवा साजूक तूप – थालिपीठ भाजण्यासाठी

कृती:

1. एका मोठ्या परातीत शिंगाड्याचं पीठ, किसलेला बटाटा, मिरची, कोथिंबीर, जीरे, मीठ, साखर आणि लिंबाचा रस एकत्र करा.
2. थोडंसं पाणी घालून मऊसर पीठ भिजवा.
3. एका प्लास्टिकच्या पेपरवर किंवा केळीच्या पानावर हाताने थालिपीठ थापा (थोडं तेल लावल्यास थापायला सोपं जातं).
4. तवा गरम करून थोडं तेल किंवा तूप घाला आणि थालिपीठ सावकाश शेकून घ्या.
5. दोन्ही बाजूंनी खरपूस सोनेरी होईपर्यंत भाजा.

परोसताना:
दही, श्रीखंड किंवा तूपासोबत गरमागरम थालिपीठ सर्व्ह करा.

टीप:

• उपवास नसेल तर त्यात बारीक कांदा, गाजर, किंवा शेंगदाण्याचं कूट घालून अधिक चविष्ट करू शकता.
• हे थालीपीठ उपवासात पचायला हलकं आणि पौष्टिकही असतं.

Rajgira sheera

 

राजगिरा शिरा (Rajgira Sheera) रेसिपी
उपवासासाठी योग्य, स्वादिष्ट आणि पौष्टिक

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साहित्य:

• राजगिरा पीठ – 1 कप
• तूप – 3-4 टेबलस्पून
• साखर किंवा गूळ – ½ कप (चवीनुसार)
• दूध – 2 कप
• वेलदोडा पूड – ¼ टीस्पून
• सुकेमेवे (बदाम, काजू, मनुका) – आवडीनुसार

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कृती:

1. तूप गरम करा:
   एका कढईत तूप गरम करून त्यात काजू, बदाम आणि मनुका हलके परतून बाजूला काढा.

2. पीठ भाजा:
   त्याच कढईत राजगिरा पीठ टाकून मंद आचेवर सोनेरी रंग येईपर्यंत भाजा. चांगला सुगंध येऊ लागतो.

3. दूध घाला:
   पीठ व्यवस्थित भाजल्यानंतर त्यात हळूहळू दूध घालावे. सतत ढवळत रहा जेणेकरून गुठळ्या होणार नाहीत.

4. साखर/गूळ घालणे:
   मिश्रण घट्ट होत आले की त्यात साखर किंवा गूळ घालावा. गूळ वापरत असल्यास गाळून घालणे चांगले.

5. सजावट:
   आता त्यात भाजलेले सुकेमेवे व वेलदोडा पूड टाका. एक-दोन मिनिटे शिजवून गॅस बंद करा.

6. सर्व करा:
   गरम गरम राजगिरा शिरा उपवासात किंवा नाश्त्यासाठी सर्व्ह करा.

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टीप:

• गूळ वापरल्यास स्वाद अधिक चविष्ट लागतो.
• दूधाऐवजी पाणीही वापरू शकता, पण दूधामुळे शिरा मऊसर व गोडसर लागतो.
• उपवासात वरण न करता हा एक पौष्टिक पर्याय आहे.

 

उपवासासाठी खास काही चविष्ट व सोप्या रेसिपी खाली दिल्या आहेत. या रेसिपीज व्रत, उपवास किंवा एकादशीसाठी योग्य आहेत:

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1. साबुदाण्याची खिचडी

साहित्य:

• साबुदाणा – 1 कप (रात्रभर भिजवून निथळलेला)
• शेंगदाण्याचे कूट – 1/2 कप
• बटाटा – 1 मध्यम, उकडलेला व चिरलेला
• जिरे, हिरवी मिरची, मीठ (सैंधव)
• साजूक तूप

कृती:

1. तूप गरम करून जिरे व हिरवी मिरची परताव्यात.
2. त्यात बटाटा घालून थोडा वेळ परतावा.
3. निथळलेला साबुदाणा व शेंगदाण्याचे कूट घालून मिसळा.
4. चवीनुसार मीठ घालून मंद आचेवर शिजवा.

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2. राजगिरा थालीपीठ

साहित्य:

• राजगिरा पीठ – 1 कप
• उकडलेला बटाटा – 1
• हिरवी मिरची, कोथिंबीर, सैंधव मीठ

कृती:

1. सर्व साहित्य एकत्र करून मळून घ्या.
2. तवा गरम करून थोडं तूप लावून थालीपीठ पसरवा.
3. दोन्ही बाजूंनी खरपूस भाजा.

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3. साबुदाणा वडा

साहित्य:

• भिजवलेला साबुदाणा – 1 कप
• शिजवलेला बटाटा – 2
• शेंगदाण्याचे कूट – 1/2 कप
• मिरची, कोथिंबीर, मीठ

कृती:

1. सर्व साहित्य एकत्र करून मिश्रण तयार करा.
2. वडे वळून तुपात किंवा तेलात तळा.

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4. दुधी हलवा (उपवासासाठी)

साहित्य:

• किसलेली दुधी – 1 कप
• दूध – 1 कप
• साखर – 1/2 कप
• वेलची पूड, साजूक तूप, ड्रायफ्रूट्स

कृती:

1. तुपात दुधी परतून घ्या.
2. दूध घालून शिजवा.
3. साखर घालून घट्ट होईपर्यंत शिजवा.
4. वेलची पूड व ड्रायफ्रूट्स घालून सर्व्ह करा.

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5. उपवासाची बटाट्याची भाजी

साहित्य:

• उकडलेले बटाटे
• हिरवी मिरची, शेंगदाण्याचे कूट
• जिरे, सैंधव मीठ, तूप

कृती:

1. तुपात जिरे व मिरची परता.
2. बटाटे फोडी करून परता.
3. शेंगदाण्याचे कूट व मीठ घालून परता.

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