Hey Guys! Like it or not, we are all going to be home for some time now, to make this rather stressful period easy for you, for the next weeks we will have experts (chefs, coaches, and marketing gurus) share with you their top tips, mantras, recipes and exercises to help you get through. Kicking off this series, we have Rachna Gursahani, who conducts cooking workshops in Zug and specializes in Indian Veg Meals.
Today, on the blog, she reveals 3 recipes for fussy eaters (I know I have one at home 😉 )
“Globally everyone is homebound and people are working from home, kids are being homeschooled, and there are NO social or outdoor activities. As an outcome, parents end up cooking three meals a day (sometimes more…) for their children. In our house, while we are wrapping up one meal, we are already planning the next one….”
Mango Lassi
Ingredients
- 1 cup of frozen mango
- ½ frozen ripe banana
- 1 cup yogurt
- ½ cup milk
- Sugar
- For Topping (OPTIONAL) – spoonful pomegranate seeds or mixed seeds such as pumpkin, melon, sunflower or colourful sprinkles
Instructions
- Blend in the mixer – frozen mango, frozen ripe banana, yogurt, milk, and sugar.
- You can add sugar according to the sweetness of mangoes, bananas.
- Put the topping after pouring the Lassi in a glass.
Coriander Mint Chutney
Refreshing chutney is perfect with fritters, cutlets, BBQ vegetables or just about with any meal.
Ingredients
- 1 cup coriander
- 10-12 mint leaves(optional)
- 1 green chilly (optional)
- 1 onion
- Juice of 1 lemon
- Salt
- Coriander Powder
Instructions
- Put all the ingredients in blender to make a smooth paste
Spinach and Beetroot Summer Paranthas – with Mozzarella stuffing
Wholemeal flavored bread stuffed with mozzarella cheese.
Ingredients
For making the Spinach Dough
- 1 ½ cups wholemeal flour
- 1 cup fresh baby spinach blended with water
- 1 spoon salt
- ¼ spoon carom seeds (optional)
- 1 spoon Olive oil
For making the Beetroot Dough
- 1 ½ cups wholemeal flour
- 1 boiled beetroot blended with water
- 1 spoon salt
- ¼ spoon carom seeds (optional)
- 1 spoon Olive oil
Mozzarella cheese for stuffing
Instructions
- First Batch – Place the flour in a large mixing bowl, your mixer, or the bowl of your food processor (fitted with a dough blade). Add the salt, oil, carom seeds and blended spinach water, and mix thoroughly to a firm dough.
- Second Batch – Place the flour in a large mixing bowl, your mixer, or the bowl of your food processor (fitted with a dough blade). Add the salt, oil, carom seeds and blended beetroot water, and mix thoroughly to a firm dough.
- Cover the dough and let it rest for 30 minutes
- Divide the dough into even balls of the same size (approximately 2″ in diameter). Take the ball and even it out to a flat circle with a rolling pin.
- Put the mozzarella stuffing on one and then cover it with the other half. With the fork seal on the open ends. Get your kids involved.
- Put it on the pan let it cook, flip side and grease with oil on both sides.
- Serve with coriander chutney and cool down with Mango Lassi!!!
Hope you enjoy these recipes with your family, if you make them, don’t forget to share them in the comment section!
Rachna is a newbie to Switzerland, she moved with her family from Australia in August 2018. She is the proud mother of 3 children and is pursuing her passion for cooking while taking a career break from the corporate environment. During the lockdown, Rachna continues to post-meal ideas and recipes on her IG and FB pages. She is actively trying to incorporate meals that consist of long-lasting items such as rice, lentils, and grains with fresh ingredients.
Stay tuned for more resources, it’s a request to everyone reading this – please stay home. This is for you, this is for us to flatten the curve.
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