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Hi moms, today I'm sharing a few recipes of my choice which are good for kids above 2.5 years of age...

And when its #homemade then, we are assured all #nutrients are fresh and are up to the taste of your #toddlers

they're rich in carb and are filled with herbs to enhance taste..

They're
#hineychillipotato and #dabeli

Whole reviews are here...

In my next post i'll share about home made samosas

Honey Chilli Potato

Honey Chilli Potatoes is a supremely popular Desi–Chinese dish. It is crunchy, flavorful and awfully delicious. Plus, I am going to share how to make the potato fries crispy without any corn flour coating.You need to serve it immediately or else it will turn soggy.

Home Made Honey Chilly Potato without cornflour and soya sauce

Recipe

Preparation Time: 20-30 minutes, Serving: 2 people

Ingredients
4 potato( big and long)
1 finely chopped green chilli
1 finely chopped green capsicum (you can choose colored if you like)
1 medium sized onion finely chopped
2 teaspoon chilli flakes
1 cup refined oil (for deep frying), 2 tablespoons (for saute sauce)
1 teaspoon sesame seeds
1 teaspoon vinegar
1 ctablespoon ginger garlic paste
1 teaspoon pureed tomato chili sauce
1 tablespoon honey
2 pinch salt
For Garnishing
1 tablespoon sesame seeds
A few chopped Green onions
Preparation

Peel the washed potatoes, cut them into thin “French Fries” shape and add them to 5 cups of boiling water and allow to simmer on a low flame till they are almost done but not soft and squishy. Keep those in freezer for approx 2 hours (this makes them crisp like those served in restaurant, this step can also be avoided if you can do with medium crisps)

Heat oil in a frying pan over medium flame and deep fry the potatoes till they are crispy. You can also double fry them if the required crispiness is not attained in one go

Drain excess oil and place them on an absorbent paper. Now heat a little oil. Add chopped onion, garlic, capsicum, let them cook till onion turns golden brown, to this add sesame seeds, vinegar and tomato sauce, cook for a minute and turn off the heat. Add honey, seasonings and onion shallots and pour over the potatoes.

Toss well. Sprinkle some more seasonings and the toppings you like to have more and serve immediately. Leaving it for a while on the kitchen counter may take away its crunchiness.

Dabeli

Dabeli is a popular street food that’s available mainly on the streets of Gujarat and Mumbai. It’s a form of Indian Burger that constitutes a potato filling that’s sweet, tangy and spicy. The potato filling of Kutchi Dabeli is prepared with a special masala known as Dabeli masala and garnished with fresh pomegranate seeds and masala peanuts (peanuts roasted with spices). The Indian burger buns or dinner rolls are first slathered with two types of sauces or chutneys, namely tamarind+dates chutney and red chili+garlic chutney. The filling is then inserted in sliced and chutney buns or dinner rolls and garnished with sev (fried gram flour vermicelli). Kacchi dabeli tastes awesome, it’s sweet, tangy, spicy and topped with the crunchiness of the masala peanuts and the juicy pomegranate seeds

Making Saunth Chutney

Take 2 tablespoon of tamarind paste, add about 100g of dates, add about 250ml of water and cover and cook over low heat for 15 mins or until the dates have softened and the water reduced to almost half.

The tamarind, dates and the jaggery should melt and incorporate well in the water. Let cool

Add 2 teaspoons of Ginger powder, 1 teaspoon of pink salt, 1 teaspoon of salt and grounded roasted cumin seeds (about 2 teaspoons).

Making Dabeli Masala

In a pan, add 1 teaspoon of whole coriander seeds, 1 teaspoon of feneel seeds, ½ teaspoon cumin seeds, ¼ teaspoon turmeric powder, a pinch of asafetida powder, ½ teaspoon of cinnamon powder, ½ teaspoon of Kashmiri chilli powder, dry roast until their moisture is evaporated, then grind them in a blender.

Making Potato Paste

To a fry pan add 1 tablespoon of oil, once heated, add mashed potatoes, a little water and the dabeli masala in appropriate proportion. Add salt to taste, add 1 tablespoon of sugar.

Preparation

Soft toast the Indian buns on low flame, cut into half, add the potato paste on one of the halves, to other, pour some saunth ki chutney, garlic chutney and coriander mint chutney. To garnish, add a few pomegranate seeds, peanuts and some namkeen sev. Your dabeli is ready

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In the next post, I’ll write about making Samosa and Mirchi Bada at home…

under are the preparations done by me solely at home

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