7 everyday indian lunch recipes ( for 2+ Toddlers & kids ) Family friendly meals

 

7 everyday indian lunch recipes ( for 2+ Toddlers & kids ) Family friendly meals

 




 


Recipe #1 – Rice, dal & beetroot fry

Ingredients: ( for #1 – rice, dal & beetroot fry)

For rice:
1 cup – rice (rinsed)
2 cups – water
1/4 tsp – salt
For dal:
1/2 cup – dal ( moong dal )
2 cups – water
2 tsp – oil
1 – tomato ( chopped )
1 – garlic (finely chopped)
1 tbsp -coriander leaves (chopped)
1/4 tsp – turmeric powder
1/4 tsp – chilli powder
1/4 tsp – cumin powder
salt to taste
For beetroot fry:
1/4 tsp – mustard seeds
1/4 tsp – turmeric powder,
pinch – chilli
1 – beetroot (peeled & cut 1″ pieces )
2 tsp – oil
pinch – salt

Method:
Step 1) Make rice:
  • Into a saucepan, add 1 cup rice, 2 cups water, 1/4 tsp salt.
  • Cover and bring it to a boil ..
  • Once it starts boiling, reduce to low and cook for 25 minutes

Step 2) Make dal:

  • Heat a sauce pan and pour 2 tsp oil
  • Add chopped tomato anc cook until soft
  • Add 1 chopped garlic, 1/4 tsp turmeric powder, pinch of chilli powder, 1/4 tps cumin powder, salt
  • Add chopped coriander leaves, 1/2 cup dal and 2 cups water
  • Cover and bring it to a boil
  • Once it starts boiling, reduce to low and cook for 25 minutes .. ( 15 minutes on pressure cooker ) ..
  • If you like to make tadka/garnish, feel free to add once the dal is ready..

Step 3) Make beetroot stirfy:

  • Heat 2 tsp oil, add 1/4 tsp mustard seeds
  • Add the sliced beetroot and cook for 1 minute
  • Add 1/4 tsp turmeric powder, pinch of chilli powder and 1/4 tsp salt .. mix ..
  • Cover and cook on low heat for 5 minutes ( or until soft )..

To Serve 2 – 5 year kids:

  • Take some rice, add some dal, mix and serve.. ( feed the beetroot fry in between)
  • If your 2+ year toddler can help themselves, you can serve the beetroot fry first in a palte and then serve rice and dal in a bowl with spoon ( I encouraged this way when my little girl was around 2.5 years )


Recipe #2 – Rice, Sambar and beetroot stirfry

Ingredients: ( for #2 – rice, Sambar & greenleaf stirfry )

For Sambar:
1/2 cup – toor dal
2 cups – water
1 garlic
1 – tomato chopped
1/4 tsp – turmeric powder
1/4 tsp – salt
2 tsp – oil
1 – tomato ( chopped )
1 tsp – ginger (paste)
some curryleaves
1 carrot – chopped (1″ pieces)
8 beans – chopped (1″ pieces)
1/4 tsp – turmeric powder, 1/4 tsp – chilli powder
1 tbsp – sambar powder, 1/4 tsp – cumin powder
salt to taste , 1 cup water
pinch – asafoetida
1/4 tsp – mustard seeds
2 dried red chilles
1/4 cup – tamarind juice ( or 1/2 tsp concentrate )
For greenleaf stirfry:
2 tsp – oil
1 garlic – chopped
1/4 cup – onion (chopped)
2 cups – greenleaf (chopped)
1/4 tsp – turmeric powder
pinch – cumin powder
1/2 tsp – coriander powder
salt to taste


Method
:

Step 1) Cook the toor dal:

  • Into a pan, add the toor dal, 2 cups water, 1 tomato chopped, 1 garlic, turmeric powder, salt
  • Cover, heat on high and bring it to a boil
  • Once it boils, reduce to low and cook for 25 minutes .. ( or 12 minutes in pressure cooker )

Step 2) Cook Sambar:

  • Heat oil  .. add 1/4 tsp mustard seeds, 2 dried red chillies
  • add 1 chopped onion and cook for 1 minute ..
  • add 1 tsp ginger paste and some curry leaves ..
  • pinch of asafoetida ( hing)
  • 1 chopped tomato and cook until soft ..
  • 1/4 tsp turmeric powder, 1/4 tsp chilli powder, 1/4 tsp cumin powder, 1 tbsp sambar powder and salt .. mix ..
  • 1/4 cup tamarind juice( or 1 tsp concentrate) .. mix ..
  • 1 chopped carrot and 8 chopped beans .. mix
  • Pour 1 cup water, cover, heat on high and bring it to a boil ..
  • Once it starts boiling, reduce to medium and cook for 10 minutes ..
  • Add the cooked toor dal and bring it to a boil ..
  • when boils, reduce to low and simmer 5 minutes .. check salt and add if needed .. sambar ready ..

Step 3) Make Greenleaf stirfry:

  • Heat a pan and pour 2 tsp oil
  • Add 1 chopped onion, 1 chopped garlic and cook until soft
  • Add the chopped greenleaf and cook on medium-heat for 5 minutes
  • Add 1/4 tsp turmeric powder, 1/2 tsp coriander powder, pinch of cumin powder and salt to taste
  • Cover and cook on lowheat for 5 minutes ( or until soft ) .. greenleaf stirfry ready..

To Serve 2 – 5 year kids, mix some rice with little sambar and serve..


Recipe #3 – Rice & Fish curry

Ingredients ( for #3 – rice & kerala fish curry )

For kerala fish curry:
To grind coconut gravy:
1 cup – roasted coconut ( for this, dry roast the coconut until light brown)
2 cups – water
9 – 10 shallots ( small red onion or use 1/4 cup of regular onion )
1 tsp – pepper
1/2 tsp – turmeric powder
1 – chilli powder
1 tbsp – coriander powder
2 tbsp – fennel powder
To cook the fish:
500 gms – fish ( fillet or with bone )
1/4 tsp – fenugreek seeds
some curryleaves
1 tomato – chopped,  2 green chillies, .. salt to taste
1 cup – water
1 cup – tamarind juice ( or 1 tbsp concentrate diluted with 1/2 cup water )

Method:
Step 1) Make the coconut gravy:
  • Into the blender, add 1 cup roasted coconut
  • 8 – 10 shallots(small red onion) or 1/4 cup onion
  • 1 tsp pepper
  • Spice powders: 1/2 tsp turmeric powder, 1 tsp chilli powder,1 tbsp coriander powder, 2 tbsp fennel powder ..
  • 1 cup water .. ( add more while grinding if too thick )
  • grind for 2 minutes.. pour into a bowl.. coconut gravy ready

Step 2) Make the fish curry:

  • Heat a big pan, add the fenugreek seeds & curry leaves and let the fenugreek (methi) turn light brown ..
  • Pour the ground coconut gravy
  • Pour 1 cup water to the bowl and pour into the pan ..
  • Add 2 cup tamarind juice
  • Add 1 chopped tomato, 2 – 3 chillies, salt to taste ..
  • Bring it to a boil
  • Once it starts boiling, drop the fish, gently stir and boil for 1 minute ..
  • Reduce to medium-heat and cook for 25 minutes ..
  • After 15 minutes, check salt .. add if needed and (cook for remaining 10 minutes )
  • Fish curry ready..

To feed 2 – 5 year kids: take some rice, 2 – 3 fish pieces and just few drops of curry ..  while giving fish, check for any bones (remove if any) and then give ..

If you like to make ‘ easy Salmon fish curry ‘, check this link -> http://www.c4cooking.com/salmon-fish-curry-recipe/

 


Recipe #4 – Rice & lauki dal (bottlegourd/sorekai)

Ingredients: ( for #4 – lauki (bottle gourd) dal & rice)

1 cup – chopped lauki ( bottle gourd/ sorekai/ chorakka/ lau/ dudhi/ ghia
gardudde/ sorakaya/ halu gumbala/ pandhara bhopla)
1 onion – chopped
1 tomato – chopped
1/2 tsp – garlic paste
1 – green chilli
1/2 cup – dal (moong dal)
1/4 cup – chana dal
1 tbsp – oil ( or ghee)
2 cups – water
1 tbsp – coriander leaves
1/4 tsp – turmeric powder
1/2 tsp – chilli powder
2 tsp – coriander powder
1/4 tsp – cumin powder
1/4 tsp – garam masala powder
salt to taste


Method:

Step 1) Get ready with all the ingredients

Step 2) Heat a pan and pour 1 tbsp oil ..

Step 3) Add 1 chopped onion and cook until soft ..

Step 4) Add 1/2 tsp garlic paste and 1 chilli ..

Step 5) Add 1 chopped tomato and cook until soft ..

Step 6) Add salt & spice powders : ( 1/4 tsp – turmeric powder, 1/2 tsp – chilli powder,
2 tsp – coriander powder, 1/4 tsp – cumin powder, 1/4 tsp – garam masala powder ) ..

Step 7) Add 1 cup chopped lauki ( bottlegourd / sorekai) and mix ..

Step 8) Add 1/4 cup chana dal, 1/2 cup moong dal, 2 cups water, cover and bring it to a boil ..

Step 9) Once it starts boiling, reduce to low and cook for 20 minutes .. Add 2 tsp chopped coriander leaves .. turn off the heat

To Serve 2 – 5 year kids:
Take some rice, add some dal .. serve first.. keep some lauki(bottle gourd) pieces in a bowl and serve separately ( or give with rice )


Recipe #5 – Rice & Chicken Curry

Ingredients: ( for #5 – rice & chicken curry )

For chicken curry:
1 chicken ( cut .. can use boneless also)
1 onion – finely chopped ( or paste )
2 tomato – finely chopped
1 tsp – ginger-garlic paste
1 – green chilli
1 tbsp – oil ( or ghee)
1/2 cup – water ( add more if you need more curry )
2 cardamom, 2 cloves, 1″ cinnamon stick
1 tbsp – coriander leaves
1/2 tsp – turmeric powder
1 tsp – chilli powder
1 tbsp – coriander powder
2 tbsp – fennel powder
1/4 tsp – pepper powder
salt to taste
( optional – 1 tsp any meat masala powder)

Method:
Step 1) Heat a pan and pour 1 tbsp oil ( or ghee )
Step 2) Add 2 cardamom, 2 cloves, 1″ cinnamon stick
Step 3) Add 1 finely chopped onion and cook until soft ..
Step 4) Add 1 tsp ginger-garlic paste, 1 greenchilli and cook for 1 minute ..
Step 5) Add 1 chopped tomato and cook until soft..
Step 6) Add the chicken pieces, salt, spice powders and cook on high heat for 4 minutes ..
Step 7) Pour 1/2 cup water and let it boil for 2 minutes ..
Step 8) Check salt, add if needed.. add coriander leaves
Step 9) Cover and cook on medium-heat for 20 minutes .. Chicken curry ready
To Serve 2 – 5 year kids:
Mix some rice and curry in a bowl and serve.. Shred the chicken ( remove bones, if any) and serve
Recipe #6 – Ghee paratha and beetroot stirfry


Ingredients: ( for #6 – ghee paratha & beetroot stirfry )

1 cup – atta ( wheat flour / wholewheat / wholemeal flour )
1/4 tsp – salt
1 tsp – oil
ghee – as needed (clarified butter)
water – as needed
For beetroot stirfry, refer recipe #1

Method:
Step 1) Make a soft dough with 1 cup atta (wheat flour), 1/4 tsp salt and water as needed ..
Step 2) Coat with a tsp of oil and make small dough balls
Step 3) Roll the dough ball and spread some ghee ..
Step 4) Sprinkle some flour and make 1″ pleats from top. Roll again like a dough ball ..
Step 5) Dust and roll again into a big paratha (flatbread)..
Step 6) Cook the paratha:
  • Heat a skillet/fry pan and cook the bottom-side for 40 seconds ( or until light brown spots appear )
  • Flip and cook the otherside for 40 seconds ..
  • spread some ghee, flip and cook for 20 seconds ..
  • spread some ghee, final flip and cook for 20 seconds ..
  • ghee paratha ready.. this ghee paratha is a great choice for picky toddlers and kids 🙂

To Serve 2 – 5 year kids:
serve 1 or 2 paratha first.. next, serve some beetroot stirfry


Recipe #7 – Easy Veg Pulao

Ingredients: ( for #7 – Easy Vegetable pulao )

1 onion – thinly sliced
1 cup – rice ( basmati or jeera/zeera rice )
1 tsp – ginger-garlic paste
1 tbsp – oil ( or ghee)
2 cups – water ( for 1 cup rice, use 2 cups water )
2 cardamom, 2 cloves, 1″ cinnamon stick
1 tbsp – coriander leaves ( optional )
1/4 tsp – turmeric powder
1/4 tsp – chilli powder
1 tsp – coriander powder
1/4 tsp – pepper powder
1/2 cup – peas
1/2 cup – carrot ( finely chopped )
1/2 cup – green beans ( finely chopped )
salt to taste

Method:
Step 1) Get ready with all the ingredients

Step 2) Heat pan and pour 1 tbsp oil ( or ghee ) ..

Step 3) Add 1″ cinnamon stick, 2 cardamoms, 2 cloves

Step 4) Add 1 sliced onion and cook for 2 minutes ..

Step 5) Add 1 tsp ginger-garlic paste .. cook 1 minute

Step 6) Add 1/2 cup chopped carrot, 1/2 cup beans, 1/2 cup peas

Step 7) Add 1/4 tsp – turmeric powder, 1/4 tsp – chilli powder, 1 tsp – coriander powder, 1/4 tsp – pepper powder.. Cook for 4 minutes on medium-heat ..

Step 8) Add 1 cup basmati or jeera(zeera) rice, 2 cups of water and salt to taste .. veg pulao ready ..

This recipe is a good way to encourage your toddlers and kids to eat vegetables 🙂

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