Lunch ideas for kids

Quick And Easy Recipes

Written by JCFamilies

                           A Sneeky-Peeky Lunch Sandwich

Kids getting fussy about vegetables?? Here’s a clever way to sneak in some in their favorite sandwich. Okay, I agree you can’t hide it completely, Because the carrots and the peas still manage to peek at you….but trust me, one bite, and all they will think about is how ooey-gooey and delicious the cheese in the sandwich is. I tried this on my son, when one day he proclaimed how he didn’t like peas…or carrots…anymore. Not the one to give up easily, I took the challenge…….. and my son, took the bait. Needless to say, he is now hooked on this sandwich.  


Sneaky-peaky grilled cheese sandwich  (Serves 4)

For the filling:

2 medium potatoes; boiled, peeled and mashed

1 small carrot; peeled and grated

1/2 cup; petite peas; defrosted

1/4 cup green beans; very finely chopped

1/4 cup ricotta cheese (optional)

1/2 tsp. cumin seed powder (optional)

2 Tbsps tomato ketchup

1 Tbsp chopped cilantro

salt and pepper to taste

4 tsp butter

8 cheddar cheese slices (or any other cheese slice of your preference)

8 oatmeal bread slices (or any other bread of your preference)

More ketchup for serving


Heat a flat non-stick pan or a skillet on medium-high heat.

Meanwhile, mix and mash the filling ingredients in a small bowl until it all comes together. Taste for seasoning.
Divide the mixture into 4 equal parts and set aside. (The filling can be made ahead and refrigerated for 10-12 hours). 

Lay 4 slices of bread on a cutting board. Place 1 slice of cheese on each. Next, spread the divided filling mixture evenly over each bread; spreading with a butter knife or your hands, to cover the entire square. Now, layer each with a second slice of cheese and then cover each sandwich with a slice of bread. So each sandwich should stack up in the order of bread, cheese, filling, cheese and bread. Spread a scant 1/2 tsp. of butter on the hot skillet and grill the sandwiches for 1 to 2 minutes; or until it is nice and golden on one side. Spread a scant 1/2 tsp butter on the top and flip the sandwich to grill the second side for another minute or two. Similarly, grill the rest of the sandwiches.

Cut each sandwich into two halves and serve with some extra ketchup on the side. Enjoy!

                                          Munchkin pudding for little munchkins

My son loves munchkins and yes, I admit, I do give in sometimes to his request. But this box of left-over munchkins was from a friend, and I hated the idea of the few leftover ones go to waste. So, once again, I gave in to my son’s request, and to his suggestion. ‘Mom, why don’t we make bread-pudding, but instead use these little guys!…Needless to say, a few minutes and some pantry ingredients later, we sure had whipped up a huge treat, using tiny balls.

You will need:

10-12 little assorted munchkins
2 eggs
2 Tbsp. sugar
1/2 tsp. vanilla essence
zest of one orange
1/2 cup half-and-half
1/2 cup 1% milk
1 Tbsp. each; raisins and cranberries
4-5 walnut halves, broken into small pieces (optional)


Pre-heat the oven at 375 degrees. Cut the munchkins in small 1/2 inch pieces and set aside.

In a mixing bowl, whip up the eggs, sugar, vanilla essence, zest of an orange, half-and-half, milk and raisins, cranberries and walnut pieces; if using. Whip for few seconds or until the mixture comes together. Add the munchkin pieces and mix to incorporate. Pour the mixture into a small baking dish and bake for 25-30 minutes. Check the doneness by inserting a tooth-pick in the center. It should come out clean.

Serve warm either dusted with powdered sugar and/or drizzled with store bought caramel sauce. (I just happened to have it handy!) I didn’t try it, but try serving this with a scoop of vanilla ice-cream. Let me know how that tastes.

Art-and-soul burgers

Ok….so there are tons of vegetable burger recipes out there…and I am not saying that this is the best one, but considering what’s in here, this might just be the good for your ‘art-and-soul’ burger. The vegetable and lentil patties provides nutrition, the flip side of the bread provides a canvas for little hands and, ketchup from a squeeze bottle provides all the inspiration! And like they say..if they make ’em, they will eat ’em too…!

So go ahead and try this….it might soon become a lunch box staple. Serve this with your child’s favorite burger trimmings like cheese, lettuce, etc., and sprinkle some sunflower seeds on the patties, just before serving, for some extra crunch. I served mine  this afternoon with 3 dates on the side. I know, I know…that was really stretching it, but hey…it was all eaten. 🙂


For vegetable patties:

1/2 cup brown lentils
1 medium sweet potato; boiled and peeled
2 stalks scallion, finely chopped
1 small carrot; peeled and grated
1/2 tsp ginger; grated
1/2 cup bread crumbs (I used Panko)
1 tsp cumin seed powder
1 Tbsp parsley; minced
Salt and pepper to taste

1-2 Tbsp oil

Mix 2 Tbsp of Mayo with 1 Tbsp of ketchup and set aside. Use this sauce to spread on the bread for burgers.

Pick and wash the lentils in 2-3 changes of water. Add about 3-4 cups of water and bring it to a boil over medium-high heat. Stir occasionally. Boil for about 20 minutes or until the lentils still hold together but are soft in the center. Test by squashing a single grain on your kitchen counter. Once cooked, drain the cooked lentils in a colander set over a bowl and set aside for 8-10 minutes. Discard the drained water.

Meanwhile, in a large bowl and using a potato masher, mash up the sweet potato and the lentils. Add all the other ingredients except oil and mix thoroughly with your hands to form a dough. Taste and adjust for seasoning. This mixture can be made ahead and kept in the refrigerator for 12-14 hours. (Hence, this is a great idea to make the mixture the night before and then just form and cook the patties in the morning for your child’s lunch.)

When ready to cook, heat a non-stick pan on medium-high heat.

Pinch off a small portion and form flat patties. Drizzle a scant tablespoon or so oil on the pan and cook the burgers on one side for 1-2 minutes or until it turns golden brown. Drizzle a little more oil and flip the burgers and cook for additional 1-2 minute on the other side. Similarly, cook the remaining burgers. Serve warm or at room temperature on bread with all your child’s favorite burger trimmings.

‘Bluebubble’ smoothie

School may not be open for another week or so…but here’s celebrating the fact that it’s almost here. 🙂 Much as this summer has been fun, it’s time…and my son agrees to this… go back to books and teachers and sports and friends…..! So, here’s a quick and simple after school snack idea. This smoothie, with a tell-tale resemblance to ‘bubble tea,’ (because of the blueberries) whips up in 5 minutes, but is packed with enough nutrients and energy (protein from the almond milk, antioxidants from the berries and fiber from the watermelon) to last a long time……definitely until all the home work is done.

You will need:

2 cups peeled and chopped watermelon
1-1/2 cups almond milk (use regular or soy milk if any nut allergy)
2 Tbsp agave nectar
5-6 strawberries
Blueberries to serve

Blend everything except the blueberries in a blender. Alternatively, you may use a hand held blender as well. Taste for sweetness and add a little more agave nectar if needed.

Add about 1/4 cup blueberries in each glass and slowly pour the blended smoothie over it. Serve cold.

(Ironically, I serve mine in a Coca-Cola glass. :))

   Confetti Egg Salad

Have you ever wished that there were 48 hours in a day? Well, I have and in fact, I wish that everyday! Of late, I feel like I have been racing the clock to accomplish everything….which means, there is no time to even go grocery shopping. High-five to you if you know what I mean!!

So this morning, I stood in front of the fridge, looking at it like it was a museum piece, starring at it for 5 whole minutes, thinking ‘what is it that I can give my son for lunch today?’

Hmmmm, I saw eggs, and lettuce, I saw celery, ummm half red-pepper……..and then; quite suddenly, I had an aha! ‘confetti-egg-salad’ moment! So, here it is….easy, healthy, and a pretty lunch idea, from my fridge to yours!\

You will need:

2 tortilla wraps (I prefer spinach wraps, but you may use any that you like)
2 eggs, boiled and peeled
1 stalk celery; finely diced
Small piece, red bell pepper; finely diced
1 Tbsp. cilantro or parsley; chopped fine
2-3 Tbsp Light Mayo
salt and pepper to taste
few drops of lemon juice
and some shredded lettuce

Chop the boiled eggs into small pieces. Add it in a bowl, along with all the other ingredients; except shredded lettuce. Mix, taste and adjust for seasoning.

Divide the shredded lettuce and place it in the center of each wrap. Divide the egg salad and place it on the lettuce on each. Wrap the tortilla burrito style, rolling, tucking in the sides and rolling again. Cut into halves and serve.

I had some home-made parsnip chips; that I packed his lunch with.

Parsnip chips: Pre-heat the oven to 225 degrees. Peel and thinly slice 1 parsnip in a bowl. Mix in 1 Tbsp. olive oil and 1/2 tsp each salt and pepper. Line a baking sheet with parchment paper. Place the sliced parsnips on the sheet, trying not to overlap. Bake for 1-1/2 to 2 hours. Remove from the oven and set aside. The chips will get crunchy only after it has cooled down. These curly and pretty chips are a great alternative to potato chips.

  Zucchini Ricotta Mini Cakes 

“That was zucchini??”, he asked. “Yes, sweetheart. That was zucchini!!” I replied. “Wooah!” he said, and trailed off to play his playstation looking totally bewildered. I smiled and retreated back to working on my computer. Yes! Gottacha! I thought with a very smug but victorious smile on my face!!

So here you go…..a wonderful zucchini mini savory cakes that can be eaten as a snack or packed with pita, for a very sneaky but flavorful and healthy lunch option for kids. Try it and let me know how they reacted when the truth was revealed!

Now back to devising a recipe to make him eat his rutabaga….stay tuned!

You will need:

2 cups zucchini; grated (no need to peel it first)
1/4 ricotta cheese (If the cheese is watery, strain it in a colander for 30 minutes before using it)
1/2 cup bread crumbs
1 tsp ginger; grated
1/2 tsp fennel seeds
1 Tbsp parsley; chopped fine
1/4 cup peas; defrosted
Salt and pepper to taste

1-2 Tbsp oil for cooking

pea shoots (optional)

Heat a non-stick pan on medium-high heat.

Squeeze as much water as you can from the grated zucchini and put it in a bowl. (Discard or use the zucchini water to make rice or use in soup).

Add all the other ingredients to the bowl; except the oil; and combine to mix.  If the mixture feels very loose and watery, add a little more bread crumbs. Take about a table spoon of the mixture in your hands and form small cakes. You will get about 10-12 mini cakes. Drizzle a little oil on the pan and cook the cakes for a minute or two on each side or until they are nice and golden brown on both sides.

Serve by itself; or in a pita with pea shoots or lettuce and some ketchup.

Raspberry ‘Sorbetream’

3 ingredients and 5 minutes……that’s how easy it is to put together this raspberry ‘Sorbetream’ (the texture is in between a sorbet and ice cream; hence the name).  This is a great alternative to smoothies as an after-school snack. Packed with all natural ingredients and no fillers, this will please all the small people as well as all the big people in your life instantly. Serve just by itself or in a waffle cone. Enjoy!

You will need:

1 cup frozen organic raspberries (Don’t thaw the berries and please don’t substitute with fresh raspberries)
1/4 cup natural sugar (you might need a tablespoon or more depending on the tartness of the berries)
1/2 cup 2% greek style yogurt
fresh blueberries and raspberries for garnish (optional)

Put all the ingredients (except the fresh berries if using) in a food processor. Pulse for 15 to 20 seconds or until the ‘sorbetream’ is all blended together.

Serve right away; either by itself or in a waffle cone, garnished with fresh berries if desired.

 Stack ’em Up Sandwich

Colorful, nutritious, delicious, playful and easy… are 5 really good reasons to make these stackable sandwiches for your little ones. The best part…..they will be so enamored by the visual aspect of the sandwich that they will completely forget that fact that this is made up of vegetable….beets and carrots of all things!! 🙂

You will need:

1/2 cup cream cheese; divided into 1/4 cup in 2 separate bowls
1 small carrot; peeled and grated
1 tsp dill leaves; finely chopped
1 small beet root; peeled and grated
Salt and pepper to taste
4 Potato Bread slices (or any other bread of your choice)
2 Whole Wheat Bread slices (or any other bread of your choice)
In the first bowl with 1/4 cup cream cheese, add the grated carrots, chopped dill, salt, and pepper to taste, mix and set aside.

In the second bowl with 1/4 cup cream cheese, add the grated beets, salt, and pepper to taste; mix and set aside.
Lay 2 slices of the potato bread down and spread the beet root cream cheese on each. Top each with a whole wheat bread. Now, spread the carrot cream cheese on top of each and cover with another slice of potato bread.

Trim the sides off if desired and cut each sandwich into 4 squares. Serve with sliced mangoes or any other fruit.

 Zucchini Ricotta Mini Cakes

“That was zucchini??”, he asked. “Yes, sweetheart. That was zucchini!!” I replied. “Wooah!” he said, and trailed off to play his playstation looking totally bewildered. I smiled and retreated back to working on my computer. Yes! Gottacha! I thought with a very smug but victorious smile on my face!!

So here you go…..a wonderful zucchini mini savory cakes that can be eaten as a snack or packed with pita, for a very sneaky but flavorful and healthy lunch option for kids. Try it and let me know how they reacted when the truth was revealed!

Now back to devising a recipe to make him eat his rutabaga….stay tuned!

You will need:

2 cups zucchini; grated (no need to peel it first)
1/4 ricotta cheese (If the cheese is watery, strain it in a colander for 30 minutes before using it)
1/2 cup bread crumbs
1 tsp ginger; grated
1/2 tsp fennel seeds
1 Tbsp parsley; chopped fine
1/4 cup peas; defrosted
Salt and pepper to taste

1-2 Tbsp oil for cooking

pea shoots (optional)

Heat a non-stick pan on medium-high heat.

Squeeze as much water as you can from the grated zucchini and put it in a bowl. (Discard or use the zucchini water to make rice or use in soup).

Add all the other ingredients to the bowl; except the oil; and combine to mix.  If the mixture feels very loose and watery, add a little more bread crumbs. Take about a table spoon of the mixture in your hands and form small cakes. You will get about 10-12 mini cakes. Drizzle a little oil on the pan and cook the cakes for a minute or two on each side or until they are nice and golden brown on both sides.

Serve by itself; or in a pita with pea shoots or lettuce and some ketchup.

                                                  Chocolate-Nut Bark Mess

Here’s a sweet treat that will win both your and your kids hearts, assuming, they all love chocolate. It’s a great little treat in the lunch box, or a snack with a glass of milk. And so easy to make, that the kids will love to help with it. Try it and you will soon be packing it in tiny zip-lock bags for……yourself too! 🙂


You will need:

1 cup semi-sweet chocolate chips
1/2 tsp .cinnamon powder
Handful white chocolate chips
A cup of mixed nuts like slivered almonds, walnuts, cranberries and sunflower seeds (or combine any nuts of your choice)

Bring about 2 inches of water to boil in a small pot. Place a glass bowl over the simmering water and add semi-sweet chocolate chips and cinnamon powder to it. Mix until the chips are all melted, about 2 minutes.
Lay a parchment paper on the kitchen counter and pour the melted chocolate on it and spread it out to 1/4 inch thickness with the back of the spatula. Immediately, scatter all the nuts and the white chocolate chips all over and lightly press with your hands. Let the bark cool overnight, or at least for 4-5 hours. You may even refrigerate to speed up the process.

Once cooled, break into rustic pieces and enjoy!

Zucchini chips and cheese pockets

And then there is zucchini! A vegetable if served as is, turns my son’s face into a collage of frowns. But, when it’s dressed and baked and served as ‘chips’, the same frown turns upside down into a big smile. These little coins of goodness can be served as for snack or, baked in a pita pocket, for lunch. Either way, I can assure you that these cheesy and crispy circles of zucchini will thrill all the little people in your life.

You will need:

1 zucchini, sliced into 1/8 inch thickness (no need to peel)
1/2 cup all-purpose or whole wheat flour
1 egg
1 cup plain panko bread crumbs
1/2 tsp mixed italian herb seasoning
1/4 cup grated parmesan cheese
1/2 tsp salt
pepper to taste
2-3 pita bread; each cut into 4 quarters
2-3 slices of cheese; each cut diagonally into 4 triangles
little oil for brushing

Pre-heat the oven to 400 degrees.

Break and whip up the egg in a small bowl.
Put the all-purpose or whole wheat flour in another small bowl.
Mix the bread crumbs with parmesan cheese, salt, pepper and the herb seasoning in a third bowl.

Dip each slices of zucchini first into the flour. Dust extra off and dip into the egg mixture next. Now coat the slice with the seasoned bread crumbs. Repeat until all the slices are coated with bread crumb mixture. Lay them in a single layer on a baking sheet lined with parchment paper. Bake turning once half way for 30-35 minutes or until they are crisp and golden.

Now, open the pointy end of the pita bread and lay one quarter triangle of cheese inside. Then put 2-3 slices of the cooked zucchini chips and then add another triangle of the cheese on top. Similarly, stuff each pita triangle.

Lay them on the same tray lined with parchment paper and brush lightly with oil. Bake for 5-6 minutes or until the cheese is slightly melted.


Green Monster Spaghetti

Happy Halloween! I wish you and your little ones a very safe and fun Halloween tonite! May the bags get full with candies….oh..sorry, Moms. 🙂 So, what will you be making for dinner tonite? After all those candies in the bags, and half in their stomachs, how about a simple but healthy and playful pasta? Arugula pesto with walnuts….how nice and sweet does that sound…to you…and the little monsters don’t even need to know that. I bet you, they will be grrrrrrrrowling for more!!!

You will need:

3-4 cups arugula (can substitute spinach)
Handful basil leaves
Handful walnuts 
1-2 garlic clove
3 Tbsp. olive oil
salt and pepper to taste

Spagetti; 1 packet 
Small Mozzarella balls
Roasted red pepper (from a jar)
few black olives

Grind all the pesto ingredients in a mixer or blender. Set aside. (You may freeze the leftover pesto in an
air-tight container and just defrost and use it next time again.)

Pre heat the oven at 375. Make spaghetti as per package directions.
Add enough pesto mix to coat the strands and make it green. Swirl individual portions in a large tart liner or small oven-proof bowls. Drizzle with little olive oil and bake for 10 minutes.

Decorate with mozzarella balls and olives as eyes and cut roasted pepper strips as mouth. Enjoy!

                                               School Lunches


When it comes to packing lunches for school, quick and easy is the way to go. Being prepared will ensure this happens on a daily basis. Children usually do not have much time to eat. So, it is best to offer a meal they will eat and is packed with nutrients to help them get through the rest of their day.

Planning – planning your menu is a great way to start. This takes a little time, but it is worth it. Take a few minutes at the beginning of the week to discuss with your children about what they would like to eat for lunch. Children are always happier when they are involved. Take time to write your menu down; it will remind you of what you have planned and you can mark what lunch or lunches your child likes best.

When planning remember to include protein, grains – good choices include: chicken, beans, hummus, whole wheat bread and tortillas. Also, fresh fruit and vegetables, skim milk and or juice. A small snack size treat is nice too- such as a granola bar or pretzels.

Preperation – With so many single serve items available it is difficult not to reach for them. But with a little planning you can provide your own with a considerable savings. Again, let your children be involved- in snack size bags portion out carrot sticks, orange slices, celery sticks or grapes.

I have found it best to be organized by keeping my non-perishable lunch “stash” in a plastic tote in my kitchen closet. This includes:resealable plastic bags-several sizes, sandwich and snack size, napkins, handi-wipes, granola bars, trail mix, pretzels, crackers, etc. I have access to all items quickly and know for certain when I need to replenish.

Dinner time leftovers can provide a great lunch for the next day. Chicken, beef or pork can be served cut up and put into a sandwich or wrap.  

Provide- A week’s worth of lunches can be provided with minimal planning and prep.

It is always a good idea to post your “menu”, so the children know what they will be eating the next day.

Lunch time was always one of the highlights in my children’s school day!


                                  School Lunch – Chicken Caesar Wrap

Chicken Caesar Wrap for lunch

Quick recipe for lunch- this is a great recipe using what you may already have on hand, especially last night’s leftover chicken. While you are putting away the leftovers, have one of your helpers shred some chicken and place it in a bowl off to the side for tomorrow’s lunch. This quick fix provides protein, nutrients and flavor! All things needed to guarantee lunch will be eaten and keep your child focused on school for the rest of the day.


1- 6 oz. flour or whole wheat tortilla

2 oz. shredded chicken

1 oz. shredded skim milk mozzarella cheese (or what ever you prefer)

1 Tbsp. Low Fat Rach dressing

1/3 cup chopped Romaine Lettuce


Using a small spatula spread Ranch dressing across the whole tortilla from edge to edge

Place shredded chicken on top of dressing

Then add Romaine lettuce

Sprinkle with cheese and roll up tight

You can wrap with plastic wrap to hold together

Add grapes, orange slices or an apple with a serving of low fat or skim milk and you have a delicious, nutritrious meal that will keep you full and focused for the rest of the day.

Be sure to include an ice pack in your lunch box to keep all items at the correct temperature until they are ready to be eaten.

Pumpkin Ice cream Muffins

BOO HOO!! As in crying….not scaring! That’s how I feel for not writing for sometime now! Sorry folks…!! But here I am…with a simple but amazing muffin recipe that even the kids can put together…under your supervision of course! Inspired by a recipe a friend made, here is my take on delicious pumpkin muffins, that will trick the kids into flashing their brilliant ear-to-ear smiles!

You will need:

1-1/2 cups Pumpkin ice cream (I used the one from Trader Joe’s)
1/3 cup sugar
1 cup all purpose flour
1/2 cup pumpkin puree
1/4 tsp cinnamon powder
1/4 tsp clove powder
2 tsp baking powder
Few big marshmallows
Few whole segments of walnut
1 Tbsp chocolate chips

Preheat the oven to 350 degrees. Melt the pumpkin ice cream in the microwave in a large mixing bowl. Add in all the other ingredients, except the marshmallow, walnuts and chocolate chips. Mix thoroughly until a smooth batter forms.

Line a muffin pan with 12 cup-cake liners. Pour the batter equally into all the liners. Cut the marshmallows into half horizontally. Push the halved marshmallow in some of the batter, while the walnut segments into others. Bake for 20-25 minutes. Check the doneness by inserting a toothpick. It should come out clean.

When baked, remove the muffins from the pan and set aside to cool.

When cooled, melt some chocolate chips in the microwave and drizzle to form a pattern or write on the muffins. I pushed some really tiny chocolate chips as eyes on the marshmallow ones. Enjoy!

Guilt-Free Cookies: Satisfyingly Nutritious, Absolutely Delicious

What is it about cookies that tempt us to no end? Everyone, especially kids, can sometimes get serious cravings for these sweet treats that cannot be satisfied with just one. So how can we give in to cookie-crazed kids without feeding them too much sugar? Well worry no more! This cookie recipe is so simple to make with just 3 ingredients, and is a definite go-to activity to do with your kids any afternoon of the week. There is no sugar added and is made with all-natural ingredients, which makes this particular recipe nutritious and oh-so delicious! So feel free to let them munch away on these guilt-free cookies, and allow yourself to sneak a bit of one…or two.

Vegan Banana-Oatmeal Cookies

What you will need:

  • 2 ripe bananas
  • 1 cup instant oatmeal
  • 1/4 cup raisins

*You can substitute the raisins with any mix-ins of your choice. You can use dried cranberries, crushed nuts, or (my personal favorite) chocolate chips.

Note: If you want to get fancy with your cookies (like I did), feel free to add a pinch of cinnamon for a boost of flavor.

Let’s get started!

  • Preheat oven to 350˚F.
  • Break up each banana into 2-3 pieces and place them in a bowl.
  • Mash with a fork.
  • Add in the oatmeal and your mix-ins, and mix well.
  • Use a spoon to measure and scoop the cookie mixture. Place on a cookie sheet lined with non-stick spray or parchment paper. Flatten and reshape into a circle if necessary.
  • Bake for 12-15 minutes, until they are golden and set.
  • Take your cookies out of the oven and let them cool.
  • Enjoy!

 Vegetable Frittata

I can’t believe I saw snow flakes this morning outside the window in my neck of the woods….so winter is officially here. Which means, everything we eat, needs to be made over with more comfort food appeal. So, this morning, a simple egg and bread for breakfast just wouldn’t cut it for my son….with having woken up earlier than usual, I decided to make over his simple omelette into a much hearty vegetable studded frittata. Need I say, it was happy morning for all of us….and I even managed to get a good-bye kiss from my ever eluding 13 year old son! 🙂

There is really no recipe to this, since you can pretty much put anything that’s in the fridge….frozen or otherwise, but here’s what I did this morning…


1/4 cup frozen corn; defrosted under cold water

1/4 cup onions; chopped fine
1/4 cup organic broccoli; cut into small florets
1/4 cup red bell pepper; cut into small pieces
1/2 cup cheddar cheese; grated
1/4 cup heavy cream
1 tsp Provence herb seasoning (can substitute with any dried herbs of your choice) 
4 eggs
Salt and pepper to taste

1 Tbsp. butter; melted

2-3 Whole green chili

Pre-heat the oven to 400 degrees.
In a bowl, beat the eggs and mix everything together, except the butter and the chilis. Add the melted butter to a small oven-proof casserole and swirl to coat the surface. Add the egg mixture and throw the green chilis if using, on one end of the frittata (which will be the designated grown-up section) and bake uncovered for 30-35 minutes or until cooked. Check the doneness by inserting a toothpick in the center. It should come out clean.

Cut into squares and serve hot with toast.

(BTW, this is a great Sunday brunch idea as well.)

Oh My Muffin! 5-Minute Banana Oatmeal Muffins

5-Minute Banana Oatmeal Muffins

Hello moms! Have you ever had one of those mornings when you’re in a bit of a rush, and your kids are fussy because they don’t want yet another bowl of cereal for the third day in a row? Well here is a simple and healthy breakfast solution when you need to hustle everyone out to the car before they’re late for school or an appointment.

This muffin recipe is unbelievably easy to make, and takes just 5 minutes to make right in the microwave! Yep, you read correctly – all you will need is a mug, a microwave, some fresh ingredients you already have in your kitchen, and just 5 minutes! No need to whip out that frying pan or turn on the stove, these muffins will have your kids wanting them every morning!

What you will need:

  • 1 microwave-safe mug
  • 1 ripe banana
  • 1 egg
  • 1/2 cup oats
  • a handful of raspberries & almonds

* Be creative with your mix-ins! You may use your favorite berries or nuts. You can substitute with chocolate chips, shredded coconut, or dried/frozen fruit for this recipe. I used raspberries and slivered almonds for tartness and crunch.

Let’s get started:

  • Break up the banana into 3-4 pieces and place them in the mug. Use a fork to mash the banana.
  • Add the egg into the mug and mix it with the banana.
  • Add in the oats and blend the mixture well.
  • Add in your mix-ins. Gently stir to distribute evenly.
  • Microwave your muffin mixture for 2-3 minutes. Let stand for about a minute to cool.
  • Carefully take your muffin out of the microwave (the mug may still be hot).
  • Enjoy!

 Mac-n-cheese balls

Mac-n-cheese, the ultimate comfort food, warm, gooey, cheesy….like ‘liquid gold’ as they say! Leftover mac-n-cheese however, is a whole different story. Hard, grainy, and not so appetizing. So, in an effort to not let my leftover mac-n-cheese go waste, here’s my try at giving it a whole new personality….second time around. Needless to say, it was a huge hit as an after school snack with my son. Serve it with some warm marinara sauce on the side. In fact, try cooking it with some marinara sauce as it makes for a great vegetarian alternative to meatballs.

You will need:

1 cup cooked mac-n-cheese
1 medium sweet potato, boiled, peeled and mashed
1 tsp chopped parsley
1 Tbsp heavy cream or, milk may be substituted
salt and pepper to taste

1-2 thick slices of fresh mozzarella cheese; cut into small 1/2 inch cubes

1 cup Panko bread crumbs
1 cup buttermilk
salt and pepper

Canola oil in a spray bottle.

Season the bread crumbs with salt and pepper in a bowl and set aside.

Season the butter milk with salt and pepper in a separate bowl and set aside.

Pre-heat the oven to 400 degrees.

In a food processor, pulse the mac-n-cheese and the parsley for 4-5 times. You just want the mac-n-cheese to break down into small but chunky bits. Mix the pulsed mac-n-cheese in a bowl, along with the mashed sweet potato, cream or milk, and salt and pepper. Mix to form a dough.  Taking a small golf-ball sized portion off the dough, form a ball. Make an indent in the center and put one mozzarella cube in there. (see image) Close the indent and roll it into a ball again. Set aside. Similarly make all the ball.

Line a baking tray with some parchment paper. Dip each ball first in the buttermilk mixture and then in the bread crumbs mixture and put them on the baking tray. Spray the balls lightly with canola oil spray.

Bake for 30-35 minutes or until slightly golden. Serve with some warm marinara sauce on the side.


 Vibrant Cous-Cous Salad

Pasta in any form is my son’s favorite and I am positive that your little ones love it too. So here’s a great alternative……I call it alternative because, even though cous-cous, our pasta of choice here, is technically small pasta, it doesn’t look or taste like one. These small ‘grains’ are very capable of standing on their own and mixed in with vegetables and nuts, takes on a even better persona. Great at room temperature, this salad makes for some amazing school lunch! Also, these little guys, are a great camouflage for the vegetables that you add in. So, yes, another sneaky but wonderful way to get our kids to love their veges and eat them too! I have added roasted pumpkin here but roasted carrots would work great here too.


You will need:

1 cup cous-cous (I have used tri-color ones here)
About 1 cup pumpkin; peeled and cut into small cubes
4-5 scallion stalks, peeled and finely chopped (I use scallions because they are milder then regular onions)
1/4 cup dried cranberries
1/4 cup slivered almonds (omit if there is an allergy concern)
2-3 Tbsp. chopped parsley
Juice of 1/2 lemon
EV Olive oil
1 Tbsp Honey
Salt and pepper to taste
Add cous-cous to 2 cups of boiling water. Turn the gas off, put the lid on. Set aside for 10-12 minutes. The cous-cous will absorb all the water and bloom. Fluff with a fork and set aside.
Meanwhile, drizzle about 1 Tbsp olive oil and roast the pumpkin in a pre-heated 400 degrees oven until cooked and slightly brown on the edges; about 20 minutes.
In a large bowl, mix in the cous-cous, roasted pumpkin, minced scallions, the cranberries, almonds; if using; 2 Tbsp EV olive oil, honey, lemon juice, salt and pepper. Mix to combine. Taste and adjust for seasoning. Serve with a very nonchalant smile on your face. The kids will totally fall for it! 🙂

                              Fennel, white bean and escarole soup


‘Mom, it’s ‘wring’ outside!…feels wintry but looks springy!’ That’s my 14 year old telling me this morning. Okay, so it’s silly…but hey, what’s life without a few silly comments in a day….it keeps the fun going and smiles flowing. 🙂

And then, in the same breath he said….’kinda like a soupy day.’ Taking the cue, I put the soup pot on first, and then rummaged into my refrigerator drawers. Escarole and fennel stared back, and a quick left turn into my pantry revealed a can of white beans.  BINGO! a hearty bowl of white beans and escarole soup flashed in my mind and 15 minutes later translated into a delicious lunch all packed in my son’s thermos. Now, of course, I didn’t tell him it was escarole…told him it was just bean soup with some greens thrown in for color! Wink Wink!!

You will need:

2 Tbsp Olive oil
2-3 garlic cloves
1 stalk celery; chopped fine
1/2 of a medium fennel bulb; trimmed and chopped fine (you may substitute a medium yellow onion if desired, but fennel gives it a new flavor profile.)
2 Tbsp tomato paste
1 medium bunch escarole; washed and cut into big chunks
1 can of white beans; washed and drained
2 tsp. salt or to tast; and pepper
1 pinch Italian seasoning (optional)
3 cups of vegetable broth or water
a Tbsp. or so of chopped parsley

Heat oil in a medium pot on medium-high heat. Add the chopped garlic, celery and fennel and stir to sweat for 2-3 minutes. Stir just until the vegetables turn translucent. Add the tomato paste and stir again. Add the chopped escarole and the drained white beans. Stir and add vegetable stock or water, salt, pepper and the seasoning; if using. Cook uncovered for 8-10 minutes. Gently press a few beans on the side of the pot with the back of your spoon. This will thicken the soup a bit. Taste for seasoning and serve hot with some parsley sprinkled on the top! Mangia!

 Going Bananas for Bananas This Summer –                                                    Literally! Guilt-Free, All-Natural, Healthy “Ice-Cream”


Hello moms! With the sun setting a bit later and days getting warm and lazy, are you and your families finding yourself craving for cold treats? How many of you find yourself guilty munching on ice-cream and feeling the heavy weight of guilt later in the day, and are exasperated that you’ve put on a pound or two just in time for beach-season? I know I have – we’ve all been there. But fear no more, I’m here to tell you about a healthy alternative to satisfy some serious cold-treat cravings. And what’s even better – adults and teens can eat freely without worrying about calories, and you can let your kids eat this “ice-cream” as much as they want without worrying too much about calories! (This is what I consider a legitimate double-whammy)

Believe it or not, ice-cream can be healthy! That’s right, with just a single ingredient, (that you most likely already have in your kitchen), you can turn your whole summer around for you and your family. Don’t be intimidated when I say that we’ll be making ice-cream. The beauty of this recipe is that it only takes one ingredient, and absolutely no special equipment will be needed. All you will need is a banana – no joke. The best feature about bananas is that they’re so versatile – besides eating them as is for an afternoon energy boost or easy breakfast-to-go, they can be used in so many recipes – you can add them to any baked goods to add moisture and creamy texture, dip them in chocolate for simple party favors, or turn them into ice-cream!

If you’ve never tried banana ice-cream, you’ve been missing out. It’s the perfect pick-me-up in the summer heat, and it is so guilt-free that there will be absolutely no qualms about eating a second (or even third) serving. To be honest, I was a bit surprised at the texture when I first tried it – with a consistency quiet similar to frozen custard, it is the creamiest, richest “ice-cream” you will make, I guarantee!

After a bit of experimenting – (because what else does a college student do on her summer break?) I’ve come up with a few combinations to add a pizazz factor and make your banana ice-cream even more addicting.

You will need:

1 Banana

A Blender

(Are you starting to see why I’m so obsessed with this dessert, other than its delicious taste?)

Chop your banana into ½-1 inch pieces and place them in a plate. Pop them in your freezer for at least an hour. Once your banana slices are frozen, throw them in a blender and blend away. Blend until smooth, then abracadabra – banana ice-cream!

If you’ve got an insatiable sweet-tooth like me, I recommend adding a tablespoon of peanut butter, Nutella, or honey to sweeten it just a bit. For extra texture, add in berries, nuts, chocolate chips (I personally LOVE adding dark cocoa nibs), or coconut flakes.

Note: I’ve tried this recipe with other fruit, and blending it with other fruit like mangoes, strawberries, or cantaloupe is absolutely divine.

If you try this recipe, please leave a comment and let me know what your favorite “pizzaz” is – I would love to try out new ideas!

 Homemade Sorbet: Fresh, Freeze, Blend, Enjoy

With the coming of the hot weather and sun-blazed days, all kids want is a glass of cold lemonade or a bowl of ice-cream. But why feed your kids their favorite sugar-saturated artificially-flavored treats, when you can make homemade sorbet made from fresh fruit in just a matter of minutes? The best part about this recipe is that it is so healthy and versatile – you can choose any of your favorite fruits or whatever is best for the season, and your family will love it so much that they won’t even know the difference from store-bought sorbet! What is even more delicious than the taste of this sweet treat, is the fact that it takes little effort and not many ingredients to make – in fact, your freezer and blender essentially do all the work for you!

Homemade Pineapple Sorbet

What you will need:

1 lemon

1 small pineapple

1 pint soy milk (optional)

What to do:

1. Peel and core the pineapple. Cut intobite-size pieces to blend more easily. For this recipe, or for just 1 serving, you will need about 7 ounces of pineapples.

2. Place your pineapple into a bowl or plate, and let sit in a freezer for at least 3 hours.

3. Once frozen, put the pineapples into a blender.

4. Add 2 teaspoons of lemon juice and the zest of half a lemon (this enhances the flavor and adds freshness).

5. If (like me) you want your sweet treat to be a bit more creamy, add in a splash of soy milk. NOTE: If you add regular milk or any dairy product, it will then be considered a sherbet.

6. Blend until smooth.

7. Scoop into a small bowl and serve. You can garnish with fresh mint leaves if preferred.


NOTE: You are not limited to pineapples! I’ve tried this recipe with grapefruit, mangoes, lychees, kiwis, oranges, and strawberries – and they’re all satisfying whenever I have a craving for something cold and sweet, and not have to worry about the calorie count. It’s also a great way to add fruit to your child’s diet in a creative way, if he or she is a picky eater. Another tip to add even more flavor and vitamins is to blend in berries! Also, if you don’t like the taste of soy milk, you may certainly use any non-dairy milk (almond or coconut) that you prefer, or even freshly squeezed orange juice.

Mix and match any of your favorite fruit combinations, or keep it simple yet still sweet and delicious!

Grapefruit & Coconut Milk

Nana’s easy bread pizza!

Nana, in Hindi, means grandfather…as in my father, to my son! I call this Nana’s pizza because I grew up snacking on this amazingly innovative rendition of pizza that my father made for my sisters and me, and now, I make it for my son. I attribute my love of everything culinary to my father, who at a very young age, inspired me to experiment with food. This pizza, a result of cooking with my father in my home kitchen in India is now a routine activity that my son and I share together in our kitchen here in US. From father-to-daughter-to-son….and now to you! 🙂 I have used onion and pepper mixture here, but honestly, any vegetable, that doesn’t have too much water content will work great here. I made one with just the white sauce, some slices of tomato and cheese on the top. Delish! A cup of some soup on the side will make for a great summer night supper! Easy and really fast to put together, your kids will love to help you assemble this, and later eat it too! Cleaning up after, will however, need some convincing! 🙂

You will need:

For the white sauce:

2 Tbsp. butter
2 Tbsp. AP flour
About a cup of milk
Pinch of salt and pepper
Heat the butter in a small sauce pan until warm. Add in the flour and stir to mix and cook for 2 minutes. Slowly drizzle in the milk with one hand, while whisking the mixture with the other to form a smooth and velvety sauce. The consistency of the sauce should be spreadable and slightly thick. Add extra milk if the sauce is too thick. Stir and cook for 1-2 minutes. Set aside.

For the pizza:

In a bowl, mix together and set aside:
1/2 cup chopped red onion
1/2 cup chopped green pepper
1/4 cup scallions (optional)
1/4 cup chopped cilantro
pinch of salt and pepper

4-6 Texas toast bread slices

A cup or 2 of any shredded cheese. I used the Mexican blend here.

Heat a flat non-stick pan on medium high heat for 5 minutes. Put the bread slices on a board. Spread the white sauce on each slice and top with a generous helping of the onion-pepper mixture. Top with a handful of cheese. Put the slices on the hot pan (don’t oil it); maybe 2-3 slices at a time; and lower the gas to it’s minimum heat. Cover the pan lightly with a foil and let the pizza cook for 6-8 minutes. The base of the bread will turn crispy and the cheese on the top will have melted to form a gooey topping. Cut into triangles and serve drizzled with some ketchup if desired. ENJOY! 🙂

          Easy & Mess-Free Peanut Butter Cookies


Hello moms! Here is another easy, delicious, and guilt-free recipe to satisfy your and your family’s sweet tooth without the hassle, and with ingredients you already have in your kitchen. The best part about this particular cookie recipe is that it is the most indulgent, chewy, and nutty snack that takes less than 30 minutes to prep AND bake! These peanut butter cookies are the perfect summer treat for a potluck or party if you’re tight on time and want to easily please a crowd of adults and children alike.

What you will need: 

  • 1 cup peanut butter
  • 1/2 cup light brown sugar
  • 1 cup rolled oats (do NOT use instant oatmeal)
  • 1 large egg
  • 1 teaspoon cinnamon
  • a pinch of salt

Let’s get started: 

  • Preheat the oven to 350 degrees F
  • In a bowl, toss the oats, cinnamon, salt, and sugar together.
  • Beat the egg and add add it to the bowl along with the peanut butter and egg.
  • Mix everything until it is all combined.
  • Pop your dough into the fridge and let it chill for at least 30 minutes.
  • Line 2 baking sheets with parchment paper, or aluminum foil, and scoop your dough (about 1 1/2 to 2 tablespoons) onto the baking sheets.
  • Make sure to space your cookies evenly!
  • Use the back of a spoon to lightly press down the dough.
  • Don’t worry if are a bit oily from the peanut butter! Gently blot with a paper towel.
  • Bake for about 10-12 minutes. If you like crispy cookies, bake for 15 minutes.
  • Allow the cookies to cool for 10 minutes after they come out of the oven.
  • Devour and enjoy!
  • Here are some tips for extra flavor: 
  • Use chunky peanut butter for extra crunch and texture.
  • If you love chocolate (like me), you can substitute the peanut butter with equal amount of Nutella.
  • For more pizazz in your cookies, you can add dried cranberries or dark chocolate chips.                                                 

                                                      No-Pan Pancakes

Hello moms! I know that many of you have really hectic schedules everyday – from getting your kids ready for school, to household chores, to daily errands, to the stress from your careers, to getting balanced and nutritious meals on the table for your family. Well what if I said to you that you can play up breakfast from a rushed bowl of cereal to a plate of the fluffiest, mess-free, moist, and fun “pan”-cake.

I recently saw a post on Buzzfeed about making pancakes in a rice cooker and decided to try it out for myself. As a college student, I depend on a rice cooker for fast and easy one-pot meals in which I can throw a few ingredients into the bowl, set a timer, and leave it alone to do it’s magic. I’ve made a variety of delicious and health-conscious meals from simple steamed rice to flavorful pastas to delicious stews, but it had never occurred to me to “bake” with a rice cooker. I was a bit skeptical at first, but I can assure you that the results are fantastic.


The best aspect of making pancakes in a rice cooker is that it cooks itself – no more standing over a hot pan waiting to flip your batter and hoping that it’s not undercooked or burnt. With this method, all you need to do is mix it in the bowl, set your cooker timer, and out comes an amazing breakfast with the most beautiful golden-brown color that is difficult to achieve with a pan.

Here are a few different variations other than simply pancake mix and water:


  • 1 1/2 cup pancake mix
  • 3/4 cup milk (you may use whole milk for richer texture)
  • 2 tsp ground cinnamon
  • 1/4 cup honey
  • 1 egg


  • 1 1/2 cup pancake mix
  • 3/4 cup milk
  • 2 tsp lemon zest
  • 1 tsp honey
  • 1/2 cup fresh blueberries (if blueberries are not in season, frozen berries are just as delicious)


  • 2 cups pancake mix
  • 3/4 cup milk
  • 1/2 cup Nutella
  • 1 egg
  • 1 tsp vanilla extract
  • a pinch of salt (to bring out the chocolate flavor, optional)


Try these pancakes out –
I guarantee you and your family will thoroughly enjoy the fluffy, golden, no-mess goodness!

Breakfasts may never be the same again.


  • For light and fluffy pancakes, sift the flour so that your batter is smoother rather than lumpy.
  • Make sure you the batter does not fill more than half the pot of the rice cooker – if there is too much batter, it may rise and stick to the lid. 
  • Be creative and add whatever your family likes – whether it be berries, chocolate chips, or nuts. 

Scorching Weather is Here, Never Fear – Go Bananas for Mangos With the Most Refreshing Drink of the Year! 

Hello moms! It is finally July and with the weather becoming scorching hot, it has become harder to motivate kids to go outside to have fun. I recently had a few cousins over for a summer reunion brunch, and I had noticed that their children either sat in the shade or chugged glass after glass of sugar-filled iced tea. Rather than give into their desperate pleas of providing ice-cream or more iced-tea and soda, I decided to do something new and fun by blending together a few fruits for a sweet, healthy, and cooling drink that, in the end, the children and adults all loved.

The best aspect of fruit smoothies in the summer is that you are providing your family a cool drink that is almost dessert-like, but is packed full of antioxidants and nutrients that kids often substitute with sugar and artificial flavors during this time of year. Furthermore, it is super easy to whip up – all you need is fruit and a blender!

This banana-mango smoothie recipe is perfect for these hot days, and great for entertaining guests at any outdoor occasion, especially with July 4th coming up!

What you will need:

  • 1ripe mango
  • 1 large banana
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen blueberries
  • 1 cup orange juice

Let’s get started:

  • Peel and slice your mango and banana into equal chunks. This ensures for smooth blending later on.
  • Throw the mango and banana slices into the blender and let it blend for about 20-30 seconds. Make sure that the texture is smooth.
  • Add in the frozen berries and continue to blend until the berries are thoroughly incorporated.
  • Add the orange juice and blend for another 10 seconds.
  • Pour into your glass and enjoy!

Serving Size: 2


  • For the best tasting smoothie, pop your fruit into the refrigerator beforehand.
  • If your smoothie comes out too thick, add more orange juice.
  • Substitute with different variations of fruit, or with whatever you happen to have in your kitchen, to keep these drinks interesting and fun for your kids.
  • Chill your mug or glass at least 30 minutes before you make your smoothie so that your drink will remain cold for a longer period of time.
  • Make it with your family! This is a fun and interactive recipe that will keep your kids engaged and active in the kitchen. (However, be careful when handling a knife if you are cutting the fruit)

Banana Milk: Simple and Sweet


Hello moms! Bananas are often under-appreciated, but are a must-have staple in my household and in my diet because they are available year-round, super affordable, and surprisingly versatile in many recipes. Recently I have been craving a childhood favorite that I haven’t had in such a long time – banana milk. This sweet drink is something my mom and grandma have always made for me when I was younger, and now I have the privilege to share it with you and your family.

This recipe is very simple, requires just 2 base ingredients, and will leave you wanting more!

What you will need:

  • 1 ripe banana
  • 1 cup soy milk
  • a pinch of ground cinnamon (optional)
  • 1/2 teaspoon vanilla extract (optional)


Let’s get started:

  • Slice your banana and blend until smooth.
  • Slowly add the soy milk 1/2 cup at a time and blend until smooth and frothy.
  • If you decide to use cinnamon or vanilla, add it along with the bananas and blend together.



  • You can substitute the soy milk with equal measure of almond milk, or coconut milk (if you or someone in your family has any soy or nut allergies)
  • If you use unsweetened soy milk, add about 1/2 – 1 teaspoon of sugar, according to your tastes and preference to sweetness
  • Add a handful of ice and blend to enjoy in the summer.

One Pot Dinner – Easy and Delicious Cream Pasta


We’ve all had those nights when we come back home from a hectic and stressful day packed with errands, work, chores, and childcare without dinner on the table. It is definitely tough and exhausting to prep, cook, and clean after long days, and still want to provide your family with a delicious and satisfying meal at the end of the day.

Here is an easy cream sauce (or alfredo sauce) pasta dish that I make for my family whenever I come back home after a tiring day. It is so easy and effortless to make, and the best part is that you can cook everything in one pot so cleanup is a snap. In fact, the most tedious part of this recipe is waiting!

What you will need:

  • 1 cup of half & half cream
  • 1 tbs unsalted butter
  • 1/2 cup cilantro, coarsely chopped
  • 1 cup grated Parmesan cheese
  • 1 egg yolk (optional)
  • 1/3 cup sun-dried tomatoes, halved (optional)
  • 1 tbsp black pepper


Let’s get started:

  • Pour the half & half cream and butter into the pot. Cook on medium heat for about 2-3 minutes, or until the butter has melted into the cream. Remember to stir constantly, or else the cream will scald.
  • Stir in the grated Parmesan into your cream and butter mixture.
  • Cook for about 6-8 minutes on medium-low heat. The sauce should thicken slightly.
  • At this point, add in the tomatoes, black pepper, and cilantro. (If you are adding meat, make sure to cook it ahead of time.)
  • Add in your cooked pasta and stir until well-coated for about a minutes. If your sauce is too thick for your liking, add in warm water a teaspoon at a time until you reach desired consistency.
  • Turn off the heat and take the pot off the stove. Add in the egg yolk and stir. This ingredient is optional for additional creamy texture.
  • Plate your pasta, and enjoy!


I often make this sauce with spaghetti or fettuccine, but of course you may use whatever kind you and your family love! This recipe is so versatile and flexible that you can add any number of combination of chopped vegetables or minced meat of your preference.

For the corn cutlets:


Take 1 ½ cups of corn kernels and boil them thoroughly. Take a non-stick pan add 2 Tbsps of extra virgin olive oil, add one large cup of finely chopped onions, fresh mint leaves, fresh coriander leaves, 2 potatoes boiled and mashed finally crushed red chilies. Mix them well and add bread crumbs. Don’t forget to add salt (As per your taste)! Let the mixture settle for ten to fifteen minutes. Now divide the mixture into equal portions and make oval shaped cutlets. The best thing about cutlets is that you can shallow fry! Take another pan, add 3 to 4 Tbsps of oil and fry the cutlets turning sides. Make sure they turn brown and become crisp. Serve hot with ketchup.

The next task ahead of me was to roll out spinach tortillas. I had prepared the dough before I began making tortillas. This recipe is the easiest of all, firstly grind spinach and green chillies and keep the paste aside. Make sure you don’t make the paste too watery as it may be difficult to mix it with the wheat flour later.

For the dough- 5 cups of wheat flour, 2-3 Tbsps of oil, salt and the spinach puree. Nicely mix all these ingredients, knead the dough to perfection. Divide the dough into equal portions and roll out tortillas.

Bell pepper sauce: Take a pan, add 2 Tbsps of oil, add chopped 1 large cup red bell peppers, 4 cloves of garlic, 1 onion sliced, 3 Tbsps of coriander, crushed red chilies and salt as per your taste. Cook them till they soften. Grind this mixture into a fine paste. Roasted bell pepper sauce is now ready to serve!!

Creamy Almond Delight:

Try these recipes, I am sure your taste buds will be pleased:)

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