Feast: Give the children new snacks every day

Spinach leaves

Content:

20 gms of spinach leaves, 200 gms of peas, 100 gms of chickpea flour, coriander-chilli, ginger-lemon, salt in proportion.

Method:

Wash and dry the spinach leaves. Boil the potatoes, peas and peas. Put this powder in chickpea flour and make pudding like vesan. Add all the spices as required. Put another leaf of this pudding book on one leaf of spinach, prepare the wrap and boil it in the pasture. And add small pieces of curry oil to increase. This size can accommodate four persons for breakfast.

It is a delicious dish made in a short time. Also, there is a dish that everyone likes, big or small.

Green Square

Content:

20 gms potato, 100 gms tapkir flour, 100 gms mug, 100 gms math, 100 gms rice.

For garnish: oil rye, ginger-garlic, dried chilli, asafoetida, neem leaf, salt-chilli, turmeric, hot spices, coriander-cumin.

First combine the three beans and soak them in the morning. Boil the potatoes and boil the steeped beans. Add extra spices and simmer all the beans for a while. Don't overdo it. Drain after the water has dried.

Mix mashed potatoes and tapkir flour in it. Knead the dough without salt water. Then make small piles of it, put proportional filling on it, put another pile on top and close it properly. This way you can stick a raw save on top of it to decorate all the greenchocks.

This green choke can be used for frying brown and swallowing hot with hot sauce!

Spaghetti Suffolk

Content:

2 cups boiled spaghetti, 2 cups white sauce (2 teaspoons almonds and 2 teaspoons butter) 1/2 cup milk, 100 grams cheese or butter, coriander, pepper salt.

Method:

Drain the water by boiling the spaghetti. Prepare white sauce and spread on spaghetti. Add chilli, cheese, pepper, coriander. Put the prepared mixture in a dish and top with a little cheese. Prepare spaghetti souffle like this. This snack is very expensive for young children.

Bread ice

Content:

15 pieces of bread, 1 cup sugar (add more sugar if you want more sugar.) 1 cup milk, 2 teaspoons ghee. Proportionate crushed copra, almonds, cashews, raisins, cardamom foil.

Method:

Soak a piece of bread in milk for 10 minutes. Once it is soaked in milk, mash it. Heat ghee in a pan and add steeped bread crumbs, sugar and crushed copra.

When it starts to thicken, add all the nuts and cardamom seeds. Then put ghee in a plate and cover it. Cut pieces of different shapes for decoration and apply foil. This stuff happens in less time and is very expensive for young children.

Dish sweet du

Ingredients: 200 gms cheese, 20 gms mash, 2-3 cashews-almonds-pistachios, cardamom, 1/2 bowl sugar, 1 tablespoon arrowroot, 2 bowls milk, foil for decoration.

Method: Add sugar to taste in milk and boil in a large thick pot. Mix arrowroot in cheese, mix cardamom powder and make smooth. Slice the dried fruit in a bowl and make small elliptical pieces. Then dip it in milk and decorate it with rose petals or saffron on top and serve.

Millet boiling

Content:

20 gms of millet, 20 gms of groundnuts, 20 gms of chickpeas, two teaspoons of hot spices, ginger-chili-salt-coriander lemon, rye-cumin-oil-hing in proportion.

Steep the millet in water for four hours. Soak peanuts and chickpeas separately for four hours. It is better to soak all the three things in boiling hot water. Once it boils, remove the water from it. Add rye-hing-cumin seeds in oil and keep steeping peanuts and keep stirring. After four-five minutes, add millet and chickpeas and all the spices. Keep on low heat for two minutes. Add coriander while serving.

This breakfast looks very nutritious and delicious.

Sweet flag

Content:

500 gms carrot, 200 gms milk, 500 gms Topra padvar, 1.1 / 2 liter milk. 1 kg sugar, 2 tbsp ghee, almond-pistachio-cardamom green leaf, foil.

First, divide the sugar into three equal parts. Wash the carrots and grate. Put a teaspoon of ghee and saute. After the water dries, add 1/2 liter of milk and stir. Once the milk is kneaded, add a portion of sugar and when it becomes hard, take it off.

Add 1/2 liter milk in topra powder and stir. Add sugar as soon as the mixture hardens. As hard as it is to swallow, let it settle down. Grate the milk and fry like a carrot. Add milk and make hard halva. And put green food in it. Cool down. After all three are done, put the ghee in the bottom of the plate and spread the carrot halva first. Then spread the white halva of Topra and the milky green halva on top of all and press evenly with a bowl. All three have the same thickness. Now add the last dried fruits and sprinkle the cardamom seeds in a visible way. Square it with silver foil. This dish will look beautiful when served at any party. '

-Glacier