Winter season is the time to build up immune system of our kids by serving them healthy seasonal food. Serving them healthy food using innovative healthy recipes makes it easier for mothers to feed their kids food that is just right for them to build their strength.
Healthy Date Syrup
Healthy dates syrup tastes best with pancakes, desserts or as a topping on your breakfast roti.
One cup seedless dates, chopped, 1 tsp Vanilla extract, Water as needed
In a pan with heavy bottom , put the chopped dates and enough water to submerge dates. Bring water to boil and then switch off the flame. Add Vanilla extract and mix. Let the dates soak in the hot water till they become soft and tender for about 20 minutes. Strain the water and mash the pulp a little with a spoon. Put the dates in a blender and some of the dates water and blend it all to form a smooth puree. Strain the puree. And add more dates water if required. Put the puree back on stove and cook till thickened. Syrup gets thicker when cooled. Store it in the refrigerator in a glass bottle. It stays good for about 3 to 4 weeks.
Amla-3 big ones, Water – 1.5 cups, Honey – 2 tbsp
Wash amla and chop them. Discard the seeds. Take the chopped amlas and grind to paste with a cup of water. Strain the juice and collet in a bowl. Then add honey to the amla juice.
Mix well and add more water if required.
Spinach and Pasta
250 gms – Boiled pasta, 200gms – Spinach, 1 tbsp Lemon juice, 1 tbsp chopped garlic, 1 tbsp peeled almonds, 1 tbsp walnuts, 50 gms – Parmesan cheese, Olive oil – as required, Salt – as required
Cover spinach in hot water and let it sit for about 3 mins, stir it occasionally. Drain the water and let the spinach cool. In the food processor, add spinach, lemon juice, garlic, almonds, walnuts, parmesan cheese and olive oil and blend them until smooth. Toss in some boiled pasta and serve.
Dry Fruit Powder in milk
Almonds- 10, Pistachios (shelled)- 10, Cashews- 10, Cardamom powder- ½ tsp, Nutmeg powder- ¼ to ½ tsp, Milk 1 cup, Sugar- as per taste
Take the nuts and blend them in a mixer till you get a coarse, powdery mix. Add the cardamom powder and nutmeg powder to the nuts and mix well. Put the nut mix in an airtight container. Pour the milk in a pan and warm it till it gets scalding hot but does not boil. Add sugar and mix well, then add the nut mix allowing the milk to thicken. Take the pan off the heat and pour the milk in a mug and garnish this delicious drink with strands of saffron and sprinkle some nut mix.
Carrot Ragi Halwa
One cup ragi flour , 1 ½ Cups milk, . One cup of water, . ½ Cup jaggery powder (or as per taste) , 1 Carrot (grated), 4 Tbsp ghee, 10 Cashew nuts (crushed)
Wash and peel the carrot then shred the carrot. Heat 3 tbsp ghee in a pan and fry cashew nuts until golden brown. Set them aside. Now, add the ragi flour to the hot ghee and roast well on a low flame. Stir continuously for about 3 to 4 minutes. Ensure that no lumps are formed in the flour and that the flour is greased well with ghee. Switch off the stove and add milk and water to the flour. Stir continuously to make the mixture lump-free and smooth. Add the shredded carrot and let t cook on a low heat until all the water is absorbed. By now, the flour turns sticky. Add another tbsp of ghee to it and mix well. Cook until the mixture leaves the sides of the pan. Keep the flame low and add jaggery to the mixture. Stir well until the jaggery is well blended with the ragi halwa. Let it cook until the ragi halwa leaves the sides of the pan. Cover the pan with a lid and switch off the flame. Allow the halwa to remain in the pan for another 5 to 6 minutes so that it cooks well. The ragi halwa is ready. Garnish it with cashew nuts and another tbsp of ghee if desired.
PS: Please note above recipes have not been formulated by me. They have been presented here for the convenience of patrons of the site.