Nutritious recipes for growing children by Indian Chefs

Here are two recipes which will provide adequate nutrition to your growing child.

1. Tava Rice ( Growing Kids Recipe) by Chef Sandeep Kumar
Your little ones will surely love this dish as it is both colourful and yummy! and you will love it too, because it is quick to make and easy to serve.

Ingredients:
1 tbsp oil
1/2 cup finely chopped spring onions with the greens
2 tsp ginger-garlic (adrak-lehsun) paste
2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
1/4 cup thinly sliced capsicum
1/4 cup chopped tomatoes
2 tbsp fresh curds (dahi)
3/4 cup boiled rajma (kidney beans)
3 cups cooked rice (chawal)
salt to taste
2 tbsp chopped coriander (dhania) for the garnish
Steps:
Heat the oil in a non-stick pan, add the spring onions and sauté for 1 minute.
Add the ginger-garlic paste and sauté again for a few seconds.
Add the chilli powder, turmeric powder, capsicum, tomatoes and curds and cook for 5 minutes while stirring continuously.
Add the rajma, rice and salt.
Mix well and cook for another minute.
Serve hot garnished with coriander.

2. Beetroot Halwa on Saffron Toast by Chef Saransh Goila 
Unusual yet tasty. Beetroot is not a common favourite, though this halwa will change your perception!
Ingredients for Halwa:
500 grams Beetroot, peeled and grated
3 cups milk ½ cup Khoya / Dried whole milk solids
½ cup sugar
2 tablespoons ghee (Clarified butter)
1/2 tsp cardamom (elaichi) powder
4 drops rose water / essence
Ingredients for Rabdi:
100 grams Readymade Rabdi
10 strands Saffron
3 teaspoons milk
Ingredients for Chocolate Almonds:
100 grams White Chocolate 10 pcs.
Almonds: 10 nos.
10 pcs. Cashewnuts
Ingredients for Toast:
10 pcs. Bread slices
2 tablespoons Ghee/Clarified Butter
2 tablespoons Sugar
Steps for Halwa:
Heat 1 tbsp ghee in a pan, Add the beetroot to the pan and saute on medium flame for 8 – 10 minutes.
Once it is tender, add the hot milk and keep stirring till it reduces and becomes thick.
Add the sugar, mix well and cook, till it reduces.
Add the khoya, 1 tbsp ghee and cardamom powder and mix well.
When the halwa is cooked and becomes thick, add the rose water and mix well and keep aside.
Step to make Rabdi:
Now in 3tsp warm milk mix saffron strands. After 5 minutes add Rabdi to this saffron milk and simmer for 2 mins. Rabdi will get a beautiful saffron colour.
Step to make Chocolate Almonds:
Melt chocolate on a double boiler. As soon as it melts add cashewnuts and almonds to it. On a greased tray place these chocolate coated almonds one by one.
Keep it inside the fridge for 5 – 7 mins or until the coating has set.
Step to make Toast:
Cut bread slices into bite sized round/ square shapes.
Heat 2 tbsp ghee in a pan and add 2 tbsp sugar to it. Once it’s hot and sugar starts to melt.
Start cooking the bread slices until they’re golden brown from both sides.
Assemble the dessert, spread saffron rabdi on toast, place beetroot halwa quenelle on top of it and garnish with chocolate almonds.