Category: Kids Recipe / Lunch box recipe (page 1 of 2)

Carrot Beetroot Muffins | How to make carrot muffins

Today’s recipe is ‘Carrot Beetroot Muffins’.  An easy dessert recipe, which is a perfect partner for a glass of milk during breakfast or as a tea-time snack. You can even pack it for your kid’s lunch box as it is healthy and contains two nutritious vegetables. These muffins are just like carrot cake except that it is a muffin and instead of an apple we are adding beetroot in this.

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Carrot Beetroot Muffins requires mainly – Plain flour/maida, carrot, beetroot, eggs, sugar, ground cinnamon, and vanilla. To get spongy and moist cinnamon-scented muffins please keep the ratios same as mentioned.  (Note: Please adjust your sugar quantity according to the sweetness of your carrots and beetroots.)

For more cakes and muffins recipe, you can check – Vanilla Tutti Frutti Sponge Cake | how to make sponge cakeEggless Whole Wheat Banana CakeVanilla Choco Chips Cake (Pressure Cooker Recipe)Chocolate Chips Vanilla Muffins Recipe.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly email it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Yield: 18

Total Duration: 45 mins

Ingredients for Carrot Beetroot Muffins

Plain Flour / Maida1-1/3 cup
Carrot (grated)1-1/3 cup
Beetroot (grated)1/4 cup
Powdered Sugar1/2 cup or as per taste
Oil1/2 cup
Eggs 2
Baking powder1 tsp
Baking soda1/2 tsp
Salt1/8 tsp
Vanilla essence1/2 tsp
Cinnamon powder1/2 tsp

Method for Carrot Beetroot Muffins

  • Pre-heat your oven to 180 C for 10 mins.
  • Start with dry ingredients first. In a bowl, sieve plain flour, add baking soda, baking powder, grounded cinnamon, powdered sugar, and salt.

  • Mix everything well.

  • In another bowl, mix all the wet ingredients eggs, oil, and vanilla essence.

  • Whisk everything nicely.

  • Prepare a well in the dry ingredients mix.

  • Add wet ingredients to the dry ingredients.

  • Add grated carrots and beetroot.

  • Mix everything well. Do not mix vigorously.

  • Grease muffin mould or add muffin liners. Pour 1 Tbsp batter into each greased mould. Keep some space, for muffins to rise.

  • Bake muffins for 15 mins at 180 C. Insert a toothpick in the centre and check if muffins are ready or not.

  • Remove muffins when they cool down completely and serve hot.

Mooli Thepla | Radish Flatbread- How to make methi thepla

Today’s recipe is ‘Mooli Thepla’.  It is a flatbread/thepla which is made from mooli (white radish). Winter is the perfect season to enjoy parathas or thepla made from mooli as it is easily available on the market these days. Mooli thepla can be enjoyed as breakfast with pickle or during lunch/dinner. You can also pack it in the lunchbox for kids or yourself.

Mooli Thepla

Mooli Thepla

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Vanilla Tutti Frutti Sponge Cake | how to make sponge cake

Today’s recipe is ‘Vanilla Tutti Frutti Sponge Cake’. Freshly baked cakes are happiness, do try cakes immediately after baking, you will love it too. It is a very simple cake recipe. I have already posted a vanilla cake recipe on the blog which was an eggless recipe, that’s why this time I am sharing one with eggs. It is a quick cake recipe which needs very basic cake ingredients.  You can prepare this cake on short notice also.

Vanilla Tutti Frutti Sponge Cake

Vanilla Tutti Frutti Sponge Cake

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Egg Veggie Cheese Toast | Lunch Box Recipe

Today’s recipe is ‘Egg Veggie Cheese Toast’.  It is a kids lunch box special recipe, which can also be enjoyed as snack or breakfast dish. Try this easy cheesy recipe, which is healthy and quick to prepare. This toast can be served with ketchup or any dip of your choice.

Egg Veggie Cheese Toast

Egg Veggie Cheese Toast

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Purple Yam Beetroot Cutlet (Stuffed with cottage cheese)

Today’s recipe is ‘Purple Yam Beetroot Cutlet’. It is a healthy cutlet recipe, which is stuffed with paneer filling. This cutlet recipe is a quick and easy recipe. It can be served with any chutney of your choice or ketchup. This recipe is again a very tasty way to add purple yam and beetroot to your kid’s diet. You can also give cutlets to your kids in their lunchbox.

Purple Yam Beetroot Cutlet

Purple Yam Beetroot Cutlet

For this recipe, you need boiled beetroot and purple yam as main ingredients. Paneer stuffing is also very simple to prepare as it requires only a few spices. While boiling purple yam and beetroot don’t remove skin, boil both the vegetables with skin. After boiling, peel the vegetables, and then grate them. For more healthy recipes, you can check – Tomato Beetroot Soup | Winter Special RecipeAmla Murabba (Grated) | Indian Gooseberry Jam RecipeHealthy Date Milk | Khajoor Doodh (Winter recipe).

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on the Facebook page or directly email it to me on rasoirecipe@gmail.com. I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 3-4

Duration: 40 mins

Ingredients for Purple Yam Beetroot Cutlet

For stuffing-
Cottage Cheese/Paneer(grated)1 cup
Coriander leaves (chopped)2 tsp
Green chillies (chopped)1 (medium)
Red chilli powder1/4 tsp or as per taste
Salt1/4 tsp or as per taste
Chaat masala1/2 tsp
Roasted cumin powder 1/2 tsp
For cutlet
Purple yam (peeled,boiled and grated)2
Beetroot (peeled,boiled and grated)1
Green chilli (finely chopped)2 (medium)
Coriander leaves (finely chopped)3 tsp
Red chilli powder1/2 tsp or as per taste
Saltas per taste
Chaat masala1/2 tsp
Corn flour2 tbsp
Ginger (grated)1/2 tsp
Oilfor shallow frying

Method for Purple Yam Beetroot Cutlet

  • Wash and boil purple yam and beetroot in a pressure cooker (for 15 mins at least.).

  • While your vegetables are boiling, start preparing the filling. Grate or crumble paneer first and mixing all the spices and vegetables of stuffing together. Keep it aside.

  • Next, peel and grate purple yam and beetroot one by one.

  • Add chopped coriander and green chillies.

  • Mix everything well. In the cutlet mix, add red chillies powder, salt, chaat masala, and grated ginger. (I forgot to add cornflour in the mix, to get crisp cutlets do add 2 Tbsps of cornflour. )

  • Mix everything well.

  • Now, start preparing cutlet one by one.

  • In the centre of cutlet add stuffing and prepare cutlet again.

  • In a pan, heat oil to shallow fry the cutlets.

  • Fry cutlets until crispy and golden brown from both the sides.

  • Serve hot !
Purple Yam Beetroot Cutlets

Purple Yam Beetroot Cutlets

Palak Puri | How to prepare spinach puri

Today’s recipe is ‘Palak Puri’. Spinach is healthy but not everyone is fond of it 😀 .The market is loaded with green veggies these days, palak puri is one dish with which you can add healthy green veggies to your diet. These puris go really well with aloo ki sabzi, I have shared many aloo recipes on the blogs, you can prepare any as a side dish. You can prepare these for a festive occasion and also for lunch box.

Palak Puri

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Malai Jam Sandwich | 3 Ingredients Lunch box Recipe

Today’s recipe is ‘Malai Jam Sandwich’. It is one of the simplest sandwich recipes. This recipe requires only 3 ingredients and 5 mins of your time. When in hurry prepare this sandwich for your breakfast/lunchbox/snack. It tastes very delicious. My mom used to prepare this one for us, she only suggested me to share this recipe as it requires lesser time and no compromise with taste.

Malai Jam Sandwich

Malai Jam Sandwich

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