Try these homemade tried and tasted wholesome recipes to make yummy snack for your kids. These are healthy, wholesome, dairy /refined/processed/ sugar free, kid friendly delicious snack/meal recipes. My daughter is teen now and these recipes have had a big hit to ensure wholesome snacking for my child. (Jain can avoid use of onion, garlic, carrot and beetroot)
Chickpeas - cashew cheese Chapatti rolls
- Indian Chapatti made of rice flour
- Chickpeas spread:
- [Chickpea’s: 1 cup,1 small onion,1 tomato, Turmeric power: ¼ tea spoon, Salt: unrefined, organic Rock salt, Chili powder: ¼ tea spoon /as per taste]
- Cashew cheese
- Fresh veggies: Cabbage strands, onions, tomatoes, carrot [thin slices/shredded [as per your kids/your choice]
- Olive oil [optional]
Preparation: (For Jain: Avoid onions and garlic)
1] Indian chapatti: Make medium sized Indian chapattis from rice flour and keep aside
2] Chickpeas spread:
Soak chickpeas for 5-6 hours in warm water. Add salt and Steam them in a steamer /cooker
After cooked, discard the water and allow them to cool/warm. Then crush them in a blender and keep aside.
Making chickpeas spread:
Cut onion and tomatoes in long strands. Heat a pan- sauté onion till they are brown. Add tomatoes and cook for 1 min. add dry spices [turmeric powder, chilly powder, garam masala [optional], chat masala [optional], and salt. Cook for another 1 min. Turn off stove. Allow them to cool. Blend them in a blender.
Now, in a bowl, add the blended chickpeas and blended onion-tomatoes mix. And mix well. Chickpeas spread is ready.
Cashew cheese spread:
1 cup soaked cashews [for 4-5 hours- drain water aside], 1 small handful of onion,1 clove of garlic,2 tbsp lemon juice, salt and pepper to taste, Half shaft celery (if seasonal / optional)
Process all together in a good blender until creamy. You will have to stop and start it and push down the edges a lot because the cheese is so thick but that’s how you want it.
For garnish: cut long thin /shred veggies [cabbage, carrot, onion, tomatoes, spring onion] of your choice. Add little chat masala/salt.
To prepare rolls:
Take Indian bread. Spread cashew cheese. On top, add chickpea spread. Now add garnishing veggie of your choice, roll the chapatti. Warm it on a pan. Dash some oilive oil on warm chapatti before serving.
Yummy wholesome dairyfree Chickpeas cashew cheese chapatti roll is ready. Easy to prepare and wholesome , tasty and appealing for your kids and adults alike. To make it in a meal, add any salad and or soup of your choice.
Summer special Cheesy Lettuce kidney beans rolls
Summer is home and so are kids and so are challenges for working mums- ;). If you are looking for a dish equivalent to a meal that is easy to prepare, and light yet fulfilling on tummy, Nutritious at the same time capable to keep smile and energy meter ON and INTACT for our kidzee… here is a dish for u- Dairy free, Gluten free, oil free Cheesy Lettuce Kidney beans Rolls.
- Amaranth flour chapattis (optional: wheat/rice chapattis)
- Cashew cheese dip (home made)
- Lettuce leaves
- Kidney beans: washed, soaked, salted, and steamed
- Cabbage : shredded-1 cup
- Cabbage leaves: half cup
- Onions : chopped in thin long slices -1 cup
Preparations:
1] Make chapattis out of Amaranth flour [add salt while making dough] and keep aside.
2] Cashew-Oregano cheese dip:
Soak cashew overnight. Discard water. Wash. Run in a blender and make a fine paste. Now keep this in a glass jar cloth lid and leave overnight and check next morning if sour smell is coming. If yes, cashew cheese is ready. Add salt, oregano herb or and mix well. Yummy cashew-organo cheese dip is ready. It can be preserved refrigerated for 10-15 days.
2] Soak kidney beans (Rajma) for 5-6 hours in warm water. Add salt and Steam them in a steamer /cooker . Discard water. Lightly smash the kidney beans with hand. Add shredded onions and cabbage and cheese dip. Mix well and keep aside.
3] Wash lettuce leaves and dry with cloth and keep aside.
To prepare rolls:
Take Amaranth chapattis. Spread cheese dip . Layer with a lettuce leaf. Now spread kidney beans-shredded veggies mixed with cheese dip on the leaf. Now roll the chapatti. Warm it on a pan. Ready to serve. Serve with tomato catch up
Yummy dairy free gluten free Cheesy Lettuce kidney beans roll is ready. This in itself serves as a meal or can be added with any salad or soup of individual choice.
Tip 1: One can opt for more other shredded veggies like capsicum, beetroot, carrot of one’s choice to add in rolls
Tip 2: One can also spread chiilli tomato sauce along with cheese dip on chappati before layering with lettuce and other veggies.
Corn tortillas with salsa
- Flat Corn tortilla [optional: one can also opt for pearl millet / Javari tortillas]
- Cashew cheese
- Salsa home made
- Steamed whole Moong
- Yellow capsicum 1-cut to small pieces
- Onion small -1/2 cut to small pieces
Preparation:
Cashew cheese:
Cashew cheese spread:
1 cup soaked cashews [for 4-5 hours- drain water aside],
– 1 small handful of onion,
– 1 clove of garlic,
– 2 tbsp lemon juice
salt and pepper to taste
Half shaft celery (if seasonal)
Process all together in a good blender until creamy. You will have to stop and start it and push down the edges a lot because the cheese is so thick but that’s how you want it.
Salsa:
2 tomatoes, 1 green capsicum,1 medium size onion,½ bowl tomato catch-up,1 tsp oregano,½ tsp chili powder , rock Salt to taste,1 tsp vinegar,½ tsp organic jaggery powder
Take a pan, add water and boil-law the flame.Take tomatoes, wash them well and put them in boiled water and lid the pan and keep it for 10-15 mins-till skin of tomatoes break open.
Remove them from water, remove skin [optional] and cut them into small pieces.
Cut green capsicum in 2 halves, put them on stove and heat till the skin gets charred- and capsicum turn little soft. Take them off the stove, remove extra burned skin and cut them in small pieces.
Cut onion in small pieces
Oil free salsa preparation:
Heat a pan, when its hot, slow the flame on medium and add onions, sauté till they turn brown- and its aroma starts coming. Now add capsicum and tomatoes continuously stirring. Add catchup, vinegar, oregano, salt, jiggery and chilli powder. Stir for few more sconds . off the stove, oil free salsa ready.
In another bowl, take steamed whole moong, add small pieces of yellow capsicum and onion. Add organic rock salt and mix well. [one can also add coriander leaves cut into small pieces]
To serve:
Take flat corn tortillas. Spread cashew cheese. Layer them with salsa and then top up with moong capsicum mix. And serve.
Basil Pasto corn spinach roll
- Rice rotis / tortillas: 4-6 (8-12 inches)
- Basil pasto
- Sweet corns :1 cup, wash well
- Spinach leaves: 2 cups: wash well and cut into small pieces
- White/red cabbage /carrots/capsicum or any veggie of your choice :Shredded.
- Black paper powder
- Salt [unrefined, non-iodized] to taste
Rice roti / Tortillas: For Rice roti [base] :
Make Rice atta dough. kneed well
Prepare 8 inch to 10 inch chapattis from the dough on a flat pan
Keep aside
Basil Pesto: [source it organic or make it yourself]
– 2 large handfuls of basil
– 2 cloves garlic
– 1/2 cup pine/roasted pea-nuts/walnuts
salt and pepper to taste
Blend all together in a grinder.
[can be stored in fridge for a week]
Veggies: Take corns and cut leaves of spinach. Smear them with salt. Mix well. Steam for 4 -5 mins. Add black paper. Add shredded veggies of your choice and salt as desired.
Preparing Roll:
Take rice roti tortillas.
Warm them on iron pan.
Spread basil pesto.
Add shredded veggies, corn spinach mix. Roll the rotis and serve.
It’s a creative gluten free makeover of corn-spinach sandwich that you get in café-coffee day
Tip: If you wish to have your bread, use whole wheat bread from good bakery instead of rice rotis and enjoy your sandwich.
Tip: You can use cashew cheese spread over your rice rotis /whole wheat bread to add cheesy flavor.
Tip: It can be a complete meal if served with bowl of salad and/or a glass of green juice and /or bowl of soup of your choice.
Fast and furious Noodles in white sauce
- Bajra/jawar/millet/rice/wholewheat noodles
- Cashew nuts 1/4th cup
- 1 tomato
- 1 onion
- 2 cloves garlic
- Origano to taste
- Salt to taste
- 1 green capsicum
Preparation
Put noodles of your choice for 2- 3 minutes in boiling water added with unrefined salt. Once cooked, strain water and leave aside
For white sauce: ¼ cup cashew pieces, 1 or 2 tomatoes, 1 onion, 2 cloves garlic, 1 tsp oregano :Blend all together
1 green capsicum: cut long strands
Heat a steal / iron pan. Dry saute’ capsicum strands for ½ minutes, add white sauce and allow to cook for 1 min or till fragrance comes. Add unrefined salt, oregano or mix herbs of your choice. Add noodles, mix well. Serve hot. Optional to add chili flakes.
Tip: If you don’t enjoy taste and flavor of strong onions- use white onion-(I used white onion)
Tip: Can add fresh herb leaves instead of dried herb flakes like Italian basil – cut in small pieces and add in cooked white sauce- mix well before adding noodles.
Serve with any soup/salad – a wholesome health-some meal is ready.
