Most mothers face the problem of feeding children healthy food. Spinach and greens are the hardest nuts to crack. Here are two delicious recipes.
1. Noodle Soup: Serves four
tomato – 4
Pumpkin bottle: half a small grain
Carrots: two. Small and tender
Spinach – 8 leaves (remove the stems)
Onion – one
Garlic: half round (8-10 cloves)
Salt and pepper to taste.
Whole cumin seeds. (Jeera) – one table spoon
Noodles: 400g (instant or otherwise)
• Peel the onion, garlic, bottle gourd and carrot.
• Wash the spinach well.
• Wash all other vegetables, including tomatoes.
• Cut the vegetables into small pieces, about one to two inches.
• Put the vegetables and cloves in the pressure cooker.
• Add 250 ml of water.
• Close the lid of the pressure cooker and when it begins to beep, lower the gas burner.
• Keep it for ten minutes.
• Meanwhile, cook or boil the pasta according to the instructions.
• In the case of instant noodles, it only takes two minutes. Other pasta may take longer and require water to be drained.
• Add flavors and seasonings as indicated with instant noodles.
• In the case of other pasta, drain the water after boiling and add salt, red pepper sauce and vinegar to taste.
• Once the noodles are al dente, set them aside.
• Turn off the gas and wait for the steam to dissipate.
• Open the pressure cooker cover carefully.
• If using a steel blender, mix hot vegetables well; If using a blender, grinder, or plastic blender, wait until the vegetables have cooled, then blend them well.
• Take a large sieve and filter these mixed vegetables through.
• Use a stand to crush the vegetables and push them through the strainer.
• Take a large skillet and combine the pasta and blended (and drained) vegetables in that skillet.
• Roast the cumin seeds on the hot belt (tawa).
• Crush these roasted seeds into a powder. (I put these on a chakla and roll an Ai Bilan pin over these).
• Add this powder to pasta and soup mixtures.
• Add salt and black pepper to the noodle soup.
• A very nutritious and absolutely not fattening meal for winter evenings is ready.
# While serving in bowls, this soup can be garnished with boiled eggs.
* Instead of pasta, noodles / noodles can be used.
2. Tacos for Tiffins: Two tacos
Whole wheat flour: 100 grams
Warm water: 200 ml
Salt: a pinch
Ajwain *: pinch
Pure butter/ghee: 1 tablespoon
Potato – one boiled
Cheese – 50 g grated
Green peas – 50 grams, boiled
Fenugreek (Methi) Green Leaves – Two sprigs, (washed and chopped very finely)
Salt and pepper to season
Oregano – a pinch
Spread sandwich – optional
Add flour, salt, ajwain and clarified butter in a wide plate/pan.
Slowly add warm water to make a smooth paste.
Make 2 balls of dough.
Put an iron belt on the fire.
Roll out the dough balls into wide round patties. (Quarter plate size)
Cook these pancakes on the hot belt one at a time, flipping them, when one side is cooked through.
Mash potatoes, cheese, peas and fenugreek leaves.
Add salt, pepper and oregano.
Spread a thin layer of the sandwich over the pancakes one by one. (optional)
Spread the veggie puree and cheese on the pie/taco.
Roll up the tacos and use toothpicks in the ends to keep them closed.
Grill these wrapped tacos on the grill plate of this waffle maker.
Serve hot with green sauce or salsa.
# To fill any dry cooked vegetables that can be used, such as cauliflower, cabbage, carrots, etc. Or scrambled eggs can be used.
*Ajwain is also called carom, Carum copticum / Trachyspermum copticum / Trachyspermum ammi, or bishop’s weed.