Baked Spring Rolls

Ingredients:

Carrot (grated/cut into small pieces): 1/2 cup
Potato (boiled and cubed into small pieces): 1/2cup
Asparagus (chopped finely): 1/4 cup
onions (diced finely): 1/4 cup
salt and pepper for taste, can use pavbhaji masala if you have at home.
Bread slices: 5
Oil: 1/2 tbsp
Butter melted: 1tbsp
 

Method:
Preheat the oven to 160 degree C. If you have convection oven, it takes less than a min for the oven to get hot.
Heat oil in a pan, add asparagus, sauté for 2 mins, add carrots & onions and continue to stir till carrots and asparagus are fork tender. Add boiled n cubed potatoes followed by salt n pepper or salt n pavbhaji masala. Stir till the salt is mixed, and switch off the stove.

With wet hands pat the bread slices. Spread the vegetables on it and roll them. The moisture in bread and vegetable helps to lock the bread. Do the same with rest of the bread slices. Brush butter over the bread slices (you can even sprinkle shredded cheese over the bread). Line them on a baking tray lined with parchment paper. Put into a preheated oven and bake for 4 mins or till the buttered surface is red.

Remove from the oven, and cut the rolled pieces into small circles and prick a tooth pick over them. Serve with tomato sauce or it is tasty to eat without sauce also.

Namkeen sewaiyaa (vermicelli)

Ingredients:

Vermicille (1Cup)

Mustard Seeds

Kadhi patta(Curry Leaves)

Cashews(few)

Chopped Onion
Chopped Potatoes
Chopped Beans
Peas

Grated Carrot

Salt

Chilly

 Method:Heat oil in a pan and add mustard seeds, kadhi patta, cashews. also add to it chopped onions, chopped potatoes, chopped beans matar/peas and grated carrot. saute these for a while. Add salt and red chilly powder.Finally add water and bring it to a boil, add vermicelli (for 1 cup vermicelli , u’ll need 1 cup water). cover it and cook on low heat for 8-10 min.                                 

Believe me kids love this as an alternative to maggie.u can say it as Maggie to ur kids as i know they love maggie.isn’t it? 

Healthy Soup for Kids

 

INGREDIENTS

 

  • For the stock
  • 6 carrots (chopped)
  • 8 tomatoes (chopped)
  • Small piece of cabbage (chopped)
  • 5-6 leaves of spinach
  • small piece of beetroot (chopped)
  • Salt to taste
  • Small cinnamon stick
  • 1 bay leaf
  • Pinch of garam masala

FOR SEASONING


  • 1 finely chopped onion or spring onions
  • 6-7 finely chopped french beans
  • 1 tablespoon very small florets of cauliflower
  • 1 tablespoon green peas
  • 1 tablespoon butter
  • ¼ teaspoon black pepper
  • ½ teaspoon vinegar
  • 1 teaspoon corn flour (mixed in ¼ cup water)
  • ¼ cup grated cheese
  • ½ teaspoon tomato ketchup
  • 1 table spoon uncooked noodles

 

 

Method

 

 

1. Put all the ingredients for the stock in a pressure cooker.
2. Put 2 cups of water and pressure cook for 6-8 minutes.
3. Strain through a strainer and mash the boiled vegetables a little through the strainer.
4. Put butter in a pan and melt it.
5. Put all the vegetables for seasoning in the pan and stir fry.
6. Put the stock in the pan.
7. Put the noodles in the pan.
8. Put corn flour while stirring and let the soup cook for 3minutes.
9. Put tomato ketchup, vinegar and black pepper.
10. Serve hot garnished with cheese

Tips

 

 

  1. Noodles can be replaced with macroni
  2. Baby corn can also be added to the recipe

Paediatrician(child doctor)

Here I am giving the name and addresses of some of the renowned paediatricians in Singapore.I hope this will help u at the time of need.Here i want to clarify that i don’t know them personally and i am not recommending them to u.

This is only for ur information.

Kinder Clinic 7th floor Paragon,
Orchard
ph.no. 67324718(o), 65358833(emergency)

Note:There are 2-3 drs one is Dr Shiva Shankaran and other is Dr Pradeep

KK Women’s and Children’s Hospital 100 Bukit Timah Road
Singapore 229899
Tel:6293 4044
Website:www.kkh.com.sg
E-mail:info@kkh.com.sg
Children’s Clinic Block 178
Toa Payoh Central
#01-230
Singapore 310178
Tel : 6354 0662
Anthony Baby & Child Clinic

Block 327

Hougang Avenue 5

#01-160

Singapore 530327

Tel : 6280 2122

Saw Baby & Child Clinic

Block 681

Hougang Avenue 8

#01-827

Singapore 530681

Tel : 6386 5732

Chia Baby And Child Clinic

Block 431

Clementi Avenue 3

#01-308

Singapore 120431

Tel : 6776 7670

Singapore Baby & Child Clinic

Block 726

Ang Mo Kio Avenue 6

#01-4156

Singapore 560726

Tel : 6456 8874

Ooi Baby And Child Clinic

Block 417

Yishun Ave 11

#01-327

Singapore 760417

Tel : 6756 5070

Junior Baby & Child Clinic Block 57
Marine Terrance#01-133
Singapore 440057
Tel : 6444 1123
Kidslink Children’s Clinic

Block 130

Jurong East Street 13

#01-221

Singapore 600130

Tel : 6567 5600

Anne’s Baby And Child Clinic

Block 214

Jurong Street 21

#01-433

Singapore 600214

Tel : 6566 7216

The Baby And Child Clinic

Block 644

Bukit Batok Central

#01-66

Singapore 650644

Tel : 6569 0981

Ragi Malt

Ingredients:
1 spoon full of Ragi Flour
1/2 cup of milk
1 spoon sugar

Method:
This is a very nutritious breakfast for kids over 8mnths – 3yrs old.

Take  Ragi Flour, mix it with  milk n stir well. See that no lumps remain. Add more milk if needed. Now put d mixture on the gas n add n sugar to it. Keep stirring, till d consistency is thick enough like cerelac. And feed the baby every morning. If the malt becomes thick, don’t worry, you can add some more fresh milk, no need to cook again.

In India we get special Ragi Malt for babies, which contains iron n calcium. Preparing method is d same as I mentioned above.

Aloo Cheese Paratha

Ingredients:
1 cup wheat flour
1/2 cup boiled & mashed potatoes
1/4 cup grated cheese
1 chopped green chilli
1/2 tea spoon garam masala
1/2 tea spoon red chilli powder
1/2 tea spoon coriander powder
1/2 tea spoon ginger garlic paste
salt to taste
1/2 cup oil

Method:
Take all the above ingredients add 2 table spoon oil and knead a dough.
Roll chappathi out of that dough and fry it with oil on a pan or on tawa.
Serve it with Green Chutney or with Tomato Ketchup.

 

Red Beet Paratha

Ingredients:
2 cups wheat flour
2 tbsp chana flour
1 red beet
1 bunch of coriander leaves
1 tbsp oil
2 tbsp sesame seeds
1 tbsp red chilli powder or 5 to 6 green chillies (optional)
1/2 tbsp haldi
1/4 tbsp asafoetida and salt to taste

Method:
Grate the red beet and finely chop the coriander.
Add all the above listed ingredients and make a dough out of it.
Take a small portion of the dough and roll them into parathas.
Roast them onto the tava by adding little ghee to it .
Delicious Parathas are ready and tastes very good with spicy tomato chutney
                       

Mulli Ke Parathe

Ingredients:
1 medium sized mulli (radish)
3 cups wheat flour
Oil
Salt to taste
1/2 teasp corrander powder
1/2 teasp Red Chilli,
1/2 teasp Turmeric powder
1/2 teasp Dry Mango Powder

Method:
Wash and grate the mulli and keep aside after mixing some salt.
After sometime press the mulli between hands to remove the water.
Heat oil in a kadai add the mulli to it and season with the dry powders.
Warm it for sometime and then remove it from heat.
After it cools down add it to the flour along with some oil and salt and make a tight
dough mixing water carefully or the dough will become too loose.
Keep aside for some time.
Then make small balls and roll them like parathas.
Put the paratha on the tawa and make like you make any paratha.
Serve hot with curd and chutney of your choice.