Healthy Chats for kids at home

Few of my friends think it’s easy to cook, few  think it's boring to cook, this one is for those friends who love chats at home …..cooking for me now has become a passion…..to learn new things.

Most of them, all most all like chats. People throng to eat chats on road side eateries.

I am not against to that, but  sometimes one needs to be extra careful with water used and the way of preparation.

Usually, when kids are back from school, they want like variety food everyday. We also need to make sure that they eat vegetables and sprouts. Just thought this could be one of the filling and healthy. 

Better than eating out. There are two ways for poories either buy and fry or make poories at home.

I prefer making poories at home, still tried these ready made poories this time

Small pooris  filled with sprouts and vegetables     Preparation time 15 minutes  serves 4 servings for 25 poories.

Get these packets ready

These are like papads which needs to be fried in the oil.

Once fried it looks like the ones above

Crack it one side to fill the fillings

Moong dal soaked a night before...cooked and tempered with mustard and curry leaves.

I gave a twist by adding sagu which I made for breakfast with few vegetables 

To top it used finely chopped tomatoes and onion.

After that sprinkle Sev on that

Serve adding sweet and spicy chutney or with out that

Add little sweet curds and serve.....

Ingredients 

Pani puri papad one pack which contains 60 poories, moong dal soaked and cooked.

Onion and tomato finely chopped say about 2 onion medium sized and two tomatoes.

Even you can and grated carrot.

Pepper and cumin powder.

To enhance the taste one can use chutney powder keep it in a bowl say about on tablespoon.

I have added Saghu masala,(sagu masala is made for poori or dosa) since I made Sagu masala for the breakfast with Puri which was there left. Since it had more vegetables in that used it for filling.

For the above mentioned measurements, 5 plates of chat could be prepared.

Preparation is as above shown in the pictures.

Barnyard Millet Paddu

Millet Millet everywhere, just thought of trying paddu out of barnyard with rice and urad.....this was a trial......but came out very well.......everyone liked it and planning to try only with barnyard and urad next time.

Here is the recipe 

Cooking time is 8 minutes
Prepration time is 3 plus 5.....since soaking and fermentation is required 

I did soak 
Barnyard 2 cups(take any cup for measurement). (approximate of 150 gms) for 5 servings
Dosa rice  again 2 cups
Urad Dal 1 cup (half of Barnyard and rice)
Poha 1 cup
Puffed rice handful


I soaked it for 3 to 4 hours and made batter out of it.
Left it for fermentation 
Made paddus using paddu pan.....

Served with friedgram chutney powder......one can serve with any chutney.

Tomato Rasam

All you need  for 2 to 4 servings.
Preparation time 10 minutes.
Cooking time 15 minutes.


Tomatos about 2-chopped
Ginger about 1/2''
pepper corns few roasted.
Jeera roasted.
Garlic (optional) 2 to 3 cloves
Coriander Leaves chopped few 
Red chillies 2 to three or as spice required.
Jaggery (optional)
Curry leaves few
 Asafoetida pinch
salt to taste.

To make Rasam which is good for cough and cold Boil the tomatoes and keep it aside.  Either peel the skin or you can grind with the skin.

Fry red chillies, pepper corns and jeera.

For Grinding 
Add tomatoes, garlic, and ginger.
Also add fried spices and then grind it to the paste.

Take a kadai add ghee, add mustard, add cumin seeds, add red chillies and curry leaves.
Add the grinded masala. Add water according to the consistency. Let it boil and serve hot with rice.

Coconut Laddu

Ingredients and procedure.......

Preparation time: 15 minutes

Cooking time: 10 minutes

Take one cup of grated coconut ( measurement is any cup)
One cup of sugar mix it with half cup of milk or even if you don't mix it its fine.
(Milk is Optional) (one can also mix with coconut milk) Just half a cup is required.
Add grated coconut and sugar.

Mix a teaspoon of Cardamom powder.

Take a Kadai, and put all the ingredients and saute it till it forms a thick consistency.

Once the moisture is gone, continue stirring it. 

After it leaves the bottom of the pan, take it out and make laddus.

Just make sure and cut it into pieces when it is hot. Leave it for a while then the coconut Burfi will be ready the similar process will be ok for the coconut ladoo with the consistency will be little thin.