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Potato is one of my favorite vegetables, it is versatile and yummy in all form. It is easily available and is rich in natural carbohydrates. Potatoes provide much-needed energy to the growing kids. They are naturally gluten-free and are incredibly filling. Moreover, potatoes are the safest vegetable which almost all the kids enjoy. Here is the quick lunch box recipe using baby potatoes and minimum ingredients. Let’s get started.
Roasted Baby Potatoes – Easy Tiffin Box Ideas
- Baby Potatoes – 2 cup
- Pepper Power – 1 teaspoon
- Cumin Powder- 1 teaspoon
- Turmeric Power – ¼ teaspoon
- Garlic pods – 2-3 nos
- Curry leaves – 4-5 leaves
- Asafoetida – 1 pinch
- Coriander leaves – For garnish
- Ghee – 1 spoon
- Salt to taste
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Method to Prepare
- Wash the baby potatoes well in running water. Pressure cooks the baby potatoes to 2-3 whistles; the number of whistles depends on the size of the potatoes.
- Let the pressure release naturally. It will take 5-7 minutes. Peel the skin of potatoes and keep it aside.
- Take a mixing bowl, add peeled baby potatoes, 1 spoon of oil, pepper powder, cumin powder, turmeric powder, asafoetida, and salt. Mix it well. Let the mixture rest for 7-10 minutes.
- Turn on the flame, put a pan, add ghee to it. Once the ghee is hot, add finely chopped garlic pods followed by curry leaves.
- Now, add the potato mix and toss it in medium flame until all the potatoes are roasted well evenly.
- The potatoes would take 7-10 minutes to roast evenly. Make sure to keep the flame medium.
- Once the potatoes are roasted well, turn off the flame and garnish the roasted potatoes with finely chopped coriander leaves.
- 3-4 whistles are needed for even cooking of medium-sized photos.
- The same dish can be prepared with regular potatoes, cut the boiled and peeled potatoes into bite-size pieces and follow the preparation method.
- If you are using medium sized potatoes, prick the boiled potatoes multiple times with the help of a fork. This will give a wonderful flavor to the final dish.
Mixed vegetable cutlet is the easiest way to add vegetable of your choice into your little one’s tiffin box. You can sneak in all kind of vegetables which your child makes faces to eat. The choice of vegetable is totally yours, the ultimate goal is to make healthy toddler Tiffin recipes. In this recipe, I have used red cabbages instead of regular cabbages. Red cabbages help to improve digestion and is an excellent source of vitamin K and C.
Raisins, Oranges and Mixed Vegetable Cutlet
- Potato – 2 boiled, peeled and mashed
- Red Cabbage – ¼ Cup (finely chopped)
- Sweet Corn – ¼ Cup (boiled)
- Carrot – ¼ Cup (grated)
- Onion – 1 (finely chopped)
- Coriander leaves – 2 tablespoons (finely chopped)
- Pepper – ¼ tablespoon
- Oregano – 1 tablespoon
- Milk – 2 tablespoon
- Corn Flour – 2 tablespoons
- Breadcrumbs – ¼ cup (preferably brown bread)
- Salt to taste
- Ghee to shallow fry the cutlets
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Method To Prepare
- Take a big mixing bowl, add boiled potato, onion, red cabbage, sweet corn, carrots pepper, oregano, salt, and coriander leaves. Add 2 tablespoons of breadcrumb and make a soft mix. If needed add 2-3 teaspoons of water. The mixed vegetable cutlet base is ready.
- Grease your palms with ghee, take a small portion of the vegetable mix and make small coin-sized cutlets and keep it aside.
- Take a small bowl, add milk and cornflour to it. Mix together and make a thin paste. Now add salt and pepper to this paste (just a pinch).
- Now, dip each raw mixed vegetable cutlets individual into the cornflour mix and then place them on breadcrumbs. Make sure both the sides are well covered with breadcrumbs.
- Let the cutlets rest for 10-15 minutes at room temperature.
- Turn on the flame, take a pan, add ghee and shallow fry the cutlets on both the sides in medium flame until it turns golden in color. Usually, each side takes 1-2 minutes. The mixed vegetable cutlets are ready
- Serve the mixed vegetable cutlets with sauce.
- You can also pressure cook all the vegetable for 1-2 whistles and then prepare vegetable cutlets. I avoided this step because all the vegetables which I used could be eaten in raw form.
- I used milk and corn flour paste to dip the cutlets, you can replace it with rice flour and water.
- You can replace ghee with oil. If you are preparing it for kids, I would suggest you make use of ghee or gingelly oil.
- You can add vegetable of your choice while preparing mix vegetable cutlets. Adding paneer /tofu will make these a healthy lunchbox for kids.
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