5 Eggless NO-OVEN Mugcakes & Steel cupcakes

5 Eggless (no-oven) mugcakes & steel-cup cakes ( how to make cake batter without oven and beater/machine )

 

 




 

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Recipe #1 – Basic eggless sponge mugcake (no-oven)

Ingredients: ( for #1 – basic eggless sponge mugcake / cupcake )

1/2 cup – yogurt ( curd ) ( use thick full-fat yogurt / curd )
1/2 cup – sugar
1/4 cup – milk
3/4 tsp – baking powder
1/2 cup or 100 gms – butter (unsalted or baking butter )
1 cup or 250 gms – all purpose flour ( maida / plain flour )
1/2 tsp – vanilla essence ( or 1/ 4 tsp vanilla bean paste )
note:
Use this basic cake batter for all 5 cake recipes

Method:

Step 1)
Get ready with all the ingredients ..
Step 2) Grease the mugs or cups with melted butter ..
( use microwave safe / oven safe or steel mugs & cups )
Step 3) Into a bowl, add 1/2 cup melted butter, 1/2 cup sugar and whisk for 30 seconds into a creamy batter..
Step 4) Add 1/2 cup yogurt (curd) and whisk for 30 seconds until creamy ..
Step 5) Add 1/2 tsp vanilla essence and whisk for 10 seconds ..
Step 6) Into a sifter, add 1 cup flour, 3/4 tsp baking powder and sift in ( 2 batches ) into the batter bowl .. and genlty mix in using the whisk (like folding motion) or fold using a flat spatula..
Step 7) Pour a tbsp of milk at a time and gently fold into a smooth batter ..
Step 8) Using a flat spatula fold the batter ( 5 – 6 times ) ..
Step 9) Fill half of greased mugs or cups with batter ..

Step 10)
This step is for cooking the mugcakes:
  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes
  • place a steel plate (or dhokla pan or cake pan) on the stand
  • arrange the mugcakes on the pan
  • cover with the lid ( If using pressure cooker lid, no-gasket & no-whistle/weight)
  • cook on high heat for 3 minutes
  • After 3 minutes, reduce the heat to medium and cook for 20 – 25 minutes ( or when a toothpick inserted comes out clean) ..
  • Check after 20 minutes by poking a toothpick in the centre of the cake.. if it looks clean (without any sticky batter, it’s ready) .. (if not ready yet, cook for 2 or 3 more minutes, test again and remove the mugcakes)
  • Once the mugcakes are ready, remove them from the pan.
  • Eat from the mug or take out ( by running a knife around the edges of the cake and flip )..
  • Soft spongy eggless mugcakes ready ! .. enjoy 😀

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Recipe #2 – Chocolate chip ( katori / steel-cupcakes ) (no-oven)

Ingredients: ( for #2 – eggless chocolate chip katori / steel-cupcakes)

basic sponge cake batter ( made in recipe #1 )
1/2 cup – chocolate chips

Method:

Step 1)
For this cake recipe, you will need the basic sponge cake batter (made in recipe #1 ) and chocolate chips
Step 2) Grease the katori (small steel bowls) with melted butter..  ( you can also use mugs )

Step 3) Fill half of the katori (bowls) with cake batter..

Step 4) Sprinkle some chocolate chips on top ..

Step 5) This step is for cooking the mugcakes:

  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes

Step 6) Place the cake pan into the pressure cooker. Cover with the lid and heat on high for 3 minutes .

Step 7) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..

Check after 20 minutes with a toothpick .. If it comes out clean, cake is ready ..

  • Takeout and remove the katori / steel-cupcakes from the pan ..
  • eat from the katori or run a knife along the edges and flip to remove them

chocolate chip steel-cupcakes ready !.. enjoy 😀

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Recipe #3 – Date & nut eggless steel-cup cake (no-oven)
 

Ingredients:( for #3 – eggless date & nut steel cupcakes)

basic sponge cake batter ( made in recipe #1 )
2 – dates ( finely chopped )
1/4 cup – cashew ( or almonds finely chopped )

Method:
Step 1) For this cake, you will need the basic sponge cake batter
(made in recipe #1), 2 dates chopped and 1/4 cup chopped cashews..
Step 2) Grease the cupcake liner (katori or mugs) with melted butter ..
Step 3) Into the cake batter, add 1 tbsp finely chopped cashew, 2 chopped dates and gently fold ( 5 – 6 times )..
Step 4) Fill half of the cupcake liner (mugs or katori) with the batter ..

Step 5) This step is for cooking the cupcakes:

  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes
Step 6) Place the date & nut cupcakes, cover with lid.. Heat on high for 3 minutes ..
Step 7) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..

After 20 minutes, check if ready with a toothpick .. take out and enjoy yummy date & nut cupcakes 😀

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Recipe #4 – Eggless Chocolate mugcakes recipe (no-oven)

Ingredients: ( for #4 – eggless chocolate mugcakes)

basic sponge cake batter ( made in recipe #1 )
1/4 cup – cocoa powder

Method:

Step 1)
For this cake recipe, you will need the basic sponge cake batter ( made in recipe #1 ) and 1/4 cup cocoa powder
Step 2) Grease the mugs or cups with melted butter ..
Step 3) Add 1/4 cup cocoa powder to the cake batter, (add a tbsp of milk if thick) and fold in with a spatula ( for 5 – 6 times ) .. the batter should be smooth..
Step 4) Fill half of the mugs with cake batter ..

Step 5)  This step is for cooking the cupcakes:

  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes
Step 6) Place the chocolate mugcakes, cover with a lid .. Heat on high for 3 minutes ..
Step 7) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..
After 20 minutes, check with a toothpick.. if comes out clean, it’s ready !..

takeout the chocolate mugs out of the pan .. eat from mug or run a knife along the edges, flip and enjoy warm ! 😀

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Recipe #5 – Eggless Nutella mugcakes (no-oven)

Ingredients: ( for #5 – nutella mugcakes)

basic sponge cake batter ( made in recipe #1 )
1 tsp nutella per cup ( or any chocolate spread)


Method:

Step 1) For this cake, you will need the basic sponge cake batter (made in recipe #1) and nutella (or any chocolate spread ) ..
Step 2) Grease the mugs or cups with melted butter ..
Step 3) Pour a tbsp of cake batter into the mugs..
Step 4) Place a tsp of nutella ( or any chocolate spread) in the centre of the batter
Step 5) Top with batter ( Fill half the cup only)

Step 6)  This step is for cooking the mugcakes:

  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes
Step 7) Place the nutella mugcakes, cover with lid.. Heat on high for 3 minutes ..
Step 8) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..
Check after 20 minutes, .. for this cake, do the toothpick test along the sides (as the centre is filled with nutella) .. once the toothpick inserted on the side comes out clean, take out the mugcakes ..

Enjoy warm from mug or take out and eat like cupcakes ! .. YUMMY 😀

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Tips:
  • While using cupcake liner for this method, the pressure cooker stand can burn the bottom of the cupcakes as it sits close to the hot salt/sand .. (this doesn’t happen with mugs & steel cups / katori )..
  • To prevent the bottom of cupcakes from burning (while using cupcake liner) – Use a tall stand to bake ( look this video-> 6 eggless no-oven mugcakes for this tip in this recipe #3 and recipe #1 ).. you will get golden brown cupcake base with this tip ..
  • For mugcake, use heatproof glass/ceramic ‘ microwave safe or heat proof or ramekins or oven proof mugs/cups’ ..
  • Once the salt cools down, store in a container and use any number of times for this method..
  • For oven baking: Preheat the oven at 180C/350F and bake for 15 – 20 minutes or until golden ( or when ready with the toothpick test )

10 Vegetable stirfry recipes ( for 2+ toddlers & kids )

10 Vegetable stirfry recipes ( for 2+ toddlers & kids )

 




10 Vegetable stirfry toddler kids


Recipe #1 – Green Beans stirfry

Ingredients: ( for #1 – green beans stirfry )

1 cup – green beans ( cut into 1 inch pieces )
2 tsp – oil
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
pinch – chilli powder
salt to taste

Method:
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1 cup green beans (cut into 1inch pieces) and stirfry until soft ( takes 3 – 5 minutes )..
Step 3) Add 1/4 tsp turmeric powder, pinch of chilli powder, 1/4 tsp coriander powder, salt.  Cook for 2 minutes..

Once ready, place on a plate and let it cool .. Serve when slightly warm .. You can serve

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Recipe #2 – Cauliflower & Peas stirfry

Ingredients: ( for #2 – cauliflower & peas stirfry )
1 cup – cauliflower ( cut into small pieces )
1/4 cup – peas
2 tsp – oil
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
pinch – chilli powder
salt to taste

Method:
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1 cup chopped cauliflower and cook until soft ( takes 3 – 4 minutes ) ..
Step 3) Add 1/4 tsp turmeric powder, pinch of chilli powder, 1/4 tsp coriander powder, salt.  Cook for 2 minutes..
Step 4) Add 1/4 cup peas and cook until soft .. ( takes 3 – 4 minutes ) ..

Once ready, place on a plate and let it cool .. Serve when slightly warm ..

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Recipe #3 – Broccoli Stirfry

Ingredients: ( for #3 – broccoli fry )
1 cup – broccoli ( cut into small pieces )
2 tsp – oil
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
pinch – chilli powder or pepper
salt to taste

Method:
 
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1 cup chopped broccoli and fry until soft on medium-heat ( takes 4 – 5 minutes ) ..
Step 3) Add 1/4 tsp turmeric powder, pinch of chilli powder, 1/4 tsp coriander powder, salt.  Cook for 2 minutes..

Step 4) Once ready, remove from heat .. Serve when slightly warm ..

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Recipe #4 – Lady’s finger (okra/bhindi) stirfry

Ingredients: ( for #4 – lady’s finger (okra) fry )

1 cup – lady’s finger (okra/bhindi) ( cut into thin 1 inch pieces )
2 tsp – oil
1 – onion ( chopped )
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
1/4 tsp – cumin powder
pinch – chilli powder or pepper
salt to taste
2 tbsp – water

Method:
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1 chopped onion and cook until soft ..
Step 3) Add 1 cup thinly sliced lady’s finger (okra/bhindi) and cook for 5 – 6 minutes until soft ..
Step 4) Add 1/4 tsp turmeric,1/4 tsp cumin powder, pinch of chilli, 1/4 tsp coriander powder, salt.  Mix 1 minute..
Step 5) Add 2 tbsp of water and cook on medium-heat for 5 minutes ( or until it looks dry ) ..

Once dry, take out to a plate and serve when slightly warm ..

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Recipe #5 – Carrot & Cabbage stirfry

Ingredients: ( for #5 – carrot cabbage stirfry )

1/2 cup – carrot ( finely chopped )
1/2 cup – cabbage ( finely chopped )
2 tsp – oil
2 tbsp – onion ( finely chopped )
1/4 tsp – turmeric powder
1/4 tsp – cumin powder
pinch – chilli powder or pepper
salt to taste
1 tbsp – water

Method:
 
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 2 tbsp finely chopped onion and cook until soft ..
Step 3) Add 1/2 cup chopped carrot, 1/2 cup chopped cabbage and cook for 5 minutes on medium-heat..
Step 4) Add 1/4 tsp turmeric powder, pinch of chilli powder, 1/4 tsp cumin powder, salt.  Cook for 2 minutes..
Step 5) Add a tbsp of water and cook on medium-heat for 3 minutes ( or until it looks dry ) ..

Once ready, take out to a plate .. Serve when slightly warm ..

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Recipe #6 – Spinach ( palak ) stirfry
 

Ingredients: ( for #6 – spinach (palak) stirfry )

1 cup – spinach or any green leaf ( chopped )
2 tsp – oil
1 – garlic (chopped)
2 tbsp – onion ( chopped )
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
1/4 tsp – cumin powder
salt to taste


Method:

Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1 chopped garlic, 2 tbsp chopped onion and cook for 2 minutes ..
Step 3) Add 1 cup chopped spinach (palak) or any leafy vegetable and mix.
Step 4) Cover and cook for 5 minutes on medium heat ..
Step 5) Add 1/4 tsp turmeric powder, 1/4 tsp cumin powder, 1/4 tsp coriander powder, salt. Cook for 3 minutes..

Once ready, place on a plate and let it cool.. Serve when slightly warm ..

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Recipe #7 – Potato & Beans stirfry

Ingredients: ( for #7 – potato & bean stirfry )
1- potato ( chopped)
1/2 cup – green beans
2 tsp – oil
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
1/4 tsp – chilli powder or pepper
salt to taste
1/4 cup – water

Method:
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1 chopped potato, 1/2 cup chopped beans and cook for 3 minutes on medium-heat ..
Step 3) Add 1/4 cup water and cook on medium-heat for 5 minutes ( or until potato becomes soft) ..
Step 4) Add 1/4 tsp turmeric powder, pinch of chilli powder, 1/4 tsp coriander powder, salt.  Cook for 3 minutes..

Once ready, take out to a plate and Serve when slightly warm ..

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Recipe #8 – Mixed vegetable stirfry

Ingredients: ( for #8 – mixed vegetable stirfry )

1/4 cup – carrot ( chopped)
1/4 cup – green beans ( chopped )
2 tbsp – peas
2 tbsp – corn
2 tsp – oil
1/4 tsp – turmeric powder
1/4 tsp – coriander powder
1/4 tsp – chilli powder or pepper
salt to taste
1/4 cup – water

Method:
Step 1) Heat a fry pan and pour 2 tsp oil..
Step 2) Add 1/4 cup chopped carrot, 1/4 cup chopped beans, 2 tbsp peas, 2 tbsp corn and cook for 2 minutes ..
Step 3) Add 1/4 tsp turmeric powder, pinch of chilli powder,1/4 tsp coriander powder, salt.  Cook for 2 minutes..
Step 4) Add 1/4 cup water and cook on medium-heat for 8 minutes ( or until it becomes soft ) ..

Once ready, takeout to a plate.. Serve when slightly warm ..

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Recipe #9 – Beetroot stirfry

Ingredients: ( for #9 – beetroot stirfry )
1 cup – beetroot (cut into 1 inch pieces)
2 tsp – oil
1/4 tsp – mustard seeds
1/4 tsp – turmeric powder
1/4 tsp – chilli powder or pepper
pinch of salt

Method:
Step 1) Heat a fry pan and pour 2 tsp oil
Step 2) Add 1/4 tsp mustard seeds ..
Step 3) Add 1 cup beetroot ( cut into 1 inch pieces ) and cook for 3 minutes on medium-heat ..
Step 4) Add 1/4 tsp turmeric powder, pinch of chilli powder, pinch of salt and mix for a minute ..
Step 5) Cover and cook on low-heat for 8 minutes ( or until the beetroot becomes soft )

Once ready, takeout to a plate and serve when slightly warm ..

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Recipe #10 – Cluster Beans ( guar/kothavara) stirfry

Ingredients: ( for #10 – cluster beans stirfry )

1 cup – cluster beans (guar / kothavara / govar)
(cut into thin 1 inch pieces )
2 tsp – oil
1 – onion chopped
1 sprig – curry leaves
1/4 tsp – mustard seeds
salt to taste
note: Indian names of cluster beans include ( guar, kothavara, kothamara, goruchikkudu, gori kayi, guar-ki-phalli, jhar sim, govar, govari, guanra chhuin, guara-di-phalli )

Method:
Step 1) Heat a fry pan and pour 2 tsp oil
Step 2) Add 1 chopped onion, 1/4 tsp mustard seeds, some curry leaves and cook for 2 minutes ..
Step 3) Add 1 cup cluster beans ( guar / kothavara ) cut into 1 inch pieces and fry for 3 minutes ..
Step 4) Cover and cook on low-heat for 10 minutes or until it becomes soft ..
Step 5) Add salt to taste, fry for 2 minutes and turn off..

Once ready, takeout to a plate.. Serve when slightly warm ..

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Date Almond Milkshake recipe

Date Almond Milkshake ( sugarfree shake for kids )

 




 

date almond shake recipe


Ingredients:
( for date almond shake  – Serves 2 )

3 – dates ( de-seeded & soaked )
10 – Almonds ( soaked )
2 cups – milk ( cold )
note: Soak the dates and almonds for 2 – 3 hours ( or overnight for morning shake )

Method:
Step 1) Get ready with all the ingredients
Step 2) Into the blender, add 3 soaked dates, 10 soaked almonds and 2 cups milk ..
Step 3) Blend for a minute ( until smooth ) .. and pour into a cup ..

Date Almond milkshake ready ! ..

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Tips:
  • This is a great choice for kids who refuse to drink milk
  • The dates in this shake adds the required sweetness ( no sugar needed )..
  • You can serve this after breakfast or as a refreshing drink in the evening ..

5 Soup recipes for 1+ year toddlers & kids

5 Soup recipes for 1+ year toddlers & kids

5 soup recipes with immune-boosting ingredients for 1+ toddlers & kids ‘ ..




 

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Recipe #1 – Super food veggie soup

Ingredients: ( for #1 – Superfood veggie soup )

1/2 cup – carrot (peeled & chopped )
1/4 cup – beetroot (peeled & chopped)
1/4 cup – potato (peeled & chopped )
1/4 cup – bellpepper (capsicum) chopped
1/2 cup – spinach (or kale/silverbeet/chard) chopped
2 cups – water
1/4 tsp – salt ( or to taste )
Spice powders:
1/4 tsp – turmeric powder
pinch – chilli powder or pepper
1/2 tsp – coriander powder

Method:
Step 1) Get ready with all the ingredients ..
Step 2) Into the pan, add all the ingredients
Step 3) Cover, heat on high and bring it to a boil ..
Step 4) Once it starts boiling, reduce to low and cook for 20 minutes ..

Let it cool .. grind using a handblender or regular blender.. pour into a bowl and serve when slightly warm ..

To Serve:
Serve 1 cup soup for 1 – 3 year toddlers
Serve 2 cups for 4+ kids ..

You can serve in the evening or for lunch/dinner when your baby is sick and refuses to eat solid foods ..

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Recipe #2 – Mushroom Soup

Ingredients: ( for #2 – Mushroom soup )

1/2 cup – pumpkin or carrot (peeled & chopped )
1/2 cup – green peas
1 – tomato (chopped)
1 cup – mushroom (chopped) ( I used ‘button mushroom’ )
1 tbsp – coriander leaves (chopped)
2 cups – water
1/4 tsp – salt ( or to taste )
pinch – garlic ( small piece or 1 small garlic)
2 tsp – oil
Spice powders:
1/4 tsp – turmeric powder
1/4 tsp – pepper powder
1/2 tsp – coriander powder
1/4 tsp – cumin powder

Method:
Step 1) Get ready with all the ingredients ..
Step 2) Heat a sauce pan and pour 2 tsp of oil ..
Step 3) Add 1 cup chopped mushrooms and cook for 3 minutes ( or until it shrinks ) ..
Step 4) Add the spice powders, salt and mix for 20 seconds
Step 5) Add 1/2 cup chopped pumpkin (or carrot), 1 tomato chopped, 1/4 cup peas, 1 small garlic, coriander leaves
Step 6) Pour 2 cups water, cover and bring it to a boil..
Step 7) Once it starts boiling, reduce to low and cook for 20 minutes ..
Once ready .. let it cool .. and grind to a smooth puree..
pour into a bowl .. and serve when slightly warm ..
If your littleone is sick and refuses to eat regular meals, you can serve this soup with small pieces of bread toast

For 1 – 2 year olds, cut the bread toast into tiny pieces, dip into the soup and serve ..

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Recipe #3 – Chicken Soup

Ingredients: ( for #3 – Chicken soup )

1/2 cup – carrot or pumpkin (peeled & chopped )
1/2 cup – green peas
1/2 cup – bellpepper (capsicum) chopped
1/2 – onion (chopped)
100 gms – chicken ( boneless ) chopped
1 tbsp – coriander leaves (chopped)
2 cups – water
1/4 tsp – salt ( or to taste )
1/4 tsp – lemon juice
1/4 tsp – ginger chopped ( 1 small piece )
2 tbsp – chana dal ( or yellow lentil or soup lentil )
2 tsp – oil
Spice powders:
1/4 tsp – turmeric powder,    1/4 tsp – pepper powder
1/2 tsp – coriander powder,  1/4 tsp – cumin powder

Method:
Step 1) Get ready with all the ingredients ..
Step 2) Heat a pan and pour 2 tsp oil ..
Step 3) Add 1/2 chopped onion, 100 gms boneless chicken, 1/4 tsp ginger, salt, spice powders, mix for a minute ..
Step 4) Add 2 tbsp chana dal,1/2 cup peas, 1/2 cup carrot, 1/2 cup bellpepper and 1 tbsp coriander leaves
Step 5) Add 2 cups water, 1/4 tsp lemon juice. cover, heat on high and bring it to a boil ..
Step 6) Once it starts boiling, reduce to low and cook for 20 minutes ..

Let it cool .. and grind it to a smooth puree. Pour into a bowl .. and serve when slightly warm..

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Recipe #4 – Spinach Soup


Ingredients:
( for #4 – Spinach soup )

1/2 cup – sweet potato or carrot (peeled & chopped )
1 cup – spinach (palak) chopped
1 cup – water
2 tbsp – red lentil ( masoor dal )
1/4 tsp – salt ( or to taste )
pinch – garlic ( tiny piece )
Spice powders:
1/4 tsp – turmeric powder
pinch – pepper powder
1/4 tsp – cumin powder

Method:
Step 1) Get ready with all the ingredients ..
Step 2) Into a saucepan, add 1/2 cup sweet potato or carrot,1 cup spinach, spice powders, salt, pinch of garlic
Step 3) Add 2 tbsp red lentil (masoor dal), 1 cup water ..
Step 4) Cover, heat on high and bring it to a boil ..
Step 5) Once it starts boiling, reduce to low and cook for 20 minutes ..

Let it cool .. and grind to a smooth a puree .. Pour into a bowl .. and serve when slightly warm..

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Recipe #5 – Beetroot Soup


Ingredients:
( for #5 – Beetroot soup )

1/2 cup – beetroot (peeled & chopped )
1/2 cup – celery chopped (optional)
1/2 cup – pumpkin ( squash or carrot )
1/4 cup – peas
1 cup – water
1/4 tsp – salt ( or to taste )
2 tsp – coriander leaves ( or chives )
Spice powders:
1/4 tsp – turmeric powder
pinch – chilli or pepper powder
1/4 tsp – cumin powder

Method:
Step 1) Into a sauce pan, add 1/2 cup chopped beetroot, 1/2 cup celery, 1/2 cup pumpkin, 1/4 cup peas
Step 2) Add 1/4 tsp – turmeric powder, pinch – chilli powder, salt, 1/4 tsp – cumin powder, coriander leaves, 1 cup water
Step 3) Cover, heat on high and bring it to a boil ..
Step 4) Once it starts boiling, reduce to low and cook for 20 minutes ..
Let it cool .. and grind it to a smooth puree.

Pour into a bowl .. and serve when slightly warm..

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Tips:
  • For 3+kids, you can also offer this soup without grinding .. just grate or cut the veggies into to small pieces and cook ..
  • If your littleone refuses to eat pieces of veggies ( especially when sick), better to grind and serve ..

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

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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 – … Continue reading