Somya G.S, founder of the social media page ‘Shree Magic Kitchen’, shares three healthy, child-friendly vegetarian recipes

Sooji pizza

(4 servings)

Ingredients

For the batter

• 1 cup sooji (rava/semolina)
• ¼ cup besan
• ½ cup curd
• ½ to ¾ cup water
• ½ tsp salt
• ½ tsp baking soda or Eno (fruit salt)
• ¼ cup finely chopped capsicum
• ¼ cup finely chopped carrot
• 2 finely chopped green chillies
• ½ tsp black pepper
• 2 sprigs coriander leaves

Topping

• 1 finely chopped onion
• 1 finely chopped capsicum
• 1 chopped carrot
• ½ cup sweet corn (optional)
• 1 to 1½ cups grated cheese
• 4-6 tsp tomato sauce
• ½ tsp chilli flakes
• ½ tsp oregano

Preparation guide

• Mix sooji, besan, curd, salt and water in a bowl. Set aside for 10 minutes.

• Add capsicum, carrot, green chillies, black pepper and coriander leaves. Mix well. If required, add a little water to form a thick idli-like batter.

• Add baking soda/Eno and mix gently. The batter will become light and fluffy.

• Chop all vegetables and grate cheese for the topping.

• Heat a non-stick pan on a low flame. Grease it lightly with ghee or butter.

• Pour a ladleful of batter (about ½ cm thick). Cook both sides for 5-6 minutes. Spread tomato sauce on top. Add grated cheese and chopped vegetables on top. Sprinkle oregano and chilli flakes.

• Cover pan and cook on a low flame for 3-4 minutes until cheese melts and the pizza base becomes crisp.

• Cut into slices and serve hot with extra toppings or ketchup.

Health benefits

Sooji and besan provide fibre-rich carbohydrates and proteins to boost energy levels. Capsicum and carrot are rich in vitamins A and C, boosting immunity. Curd provides probiotics for gut health.

Beetroot burfi/halwa

(4 servings)

Ingredients

•  1 beetroot
• ½ cup rava
• 4 to 5 tsp ghee
• ½ cup jaggery
• ½ tsp cardamom powder
•  Dry fruits (cashews, almonds, pistachios and melon seeds)

Preparation guide

•  Roast rava in a pan on a low flame until light golden and aromatic. Set aside to cool. Transfer into a mixer jar. Add water and grind it to a smooth paste.
• Wash, peel and cut the beetroot. Add to a mixer jar with one cup of water. Blend into a smooth paste. Sieve the beetroot puree through a fine muslin cloth/strainer.
•  Add rava paste to beetroot puree; stir continuously to avoid lumps.
• Add ¼ cup water and jaggery to a pan. Heat on a low flame until the jaggery melts and sieve the syrup to remove impurities. Add the filtered jaggery syrup to the beetroot and rava mix. Mix well and cook on a low flame until it thickens.
• Add 4-5 tbsp ghee and mix well. Add crushed cardamom (½ tsp) and stir well. Continue cooking until the mix thickens.
• Grease a plate/tray with a little ghee. Transfer the mix into a plate (for burfi) or serving bowl (halwa) while still hot. Spread evenly using a spoon or spatula. Add chopped dry fruits (cashew, almond, pistachio). Press gently so they stick to the halwa/burfi. If you are making burfi, let it cool or serve it warm as a halwa.

Health benefits

Beetroot is rich in iron, folate and antioxidants, boosting immunity and preventing anemia. Rava provides energy-rich carbohydrates, while jaggery offers natural iron and minerals. Ghee aids nutrient absorption and dry fruits provide protein, vitamin E and healthy fats.

Makhana chaat with roasted chana

(4 servings)

Ingredients

• For green chutney
• ½ cup coriander leaves
• ½ cup mint leaves
• 1 green chilli
• 1 tsp chaat masala
• 4 tsp curd
• ½ tsp pepper powder
• Salt to taste
• Water

For chaat

• 1 cup makhana
• 1 cup roasted chana
• 1 tsp ghee
• 1 finely chopped onion
• 1 finely chopped tomato
• 1 chopped green chilli (optional)
• ½ cup curd
• 1 finely chopped carrot
• ½ finely chopped cucumber
• 1 tsp chaat masala
• ¼ tsp red chilli powder
• ¼ tsp roasted jeera powder
• ¼ tsp vegetable masala powder
• Salt to taste
• 1 chopped sprig coriander leaves
• 2 tsp pomegranate seeds
• 2 tsp sev

Preparation guide

• Add coriander, mint, green chilli, chat masala, curd, pepper powder, salt, and a little water in a mixer. Grind it to a smooth paste. Set aside the green chutney.
• Whisk curd until smooth, add salt, roasted jeera powder and a pinch of sugar (optional).
• Heat 1 tsp ghee in a pan. Add makhana and roast for 3-4 minutes until crisp. Add roasted chana and toss for 1 minute. Set aside.
• Mix onion, tomato, cucumber, green chilli, carrot, red chilli powder, vegetable masala powder, chaat masala, fresh coriander leaves and salt in a bowl.
•  Add veggie mix and roasted makhana, roasted chana, 3-4 tsp spiced curd, and 1-2 tsp green chutney to a bowl. Sprinkle chaat masala, chilli powder, and coriander leaves. Garnish with pomegranate seeds and sev. Serve immediately.

Health benefits

Makhana is rich in protein and magnesium, aiding bone growth. Roasted chana provides fiber and iron, and vegetables vitamins A and C, boosting immunity. Curd provides probiotics to aid gut health and pomegranate essential antioxidants.