Priya Gupta
From moong dal to quinoa, vegetarian fare can be made interesting through variation and presentation. Priya Gupta, a Faridabad-based home chef who runs a popular youtube channel ‘Recipes tried and true’, shares three innovative vegetarian snacks your children will love.
Moonglet Pizza
(2 servings)
This is a Delhi street-style pizza in which veggies and cheese are stuffed in a moonglet.
Ingredients
• 1 cup moong dal
• 1 tsp baking soda
• 1 cup finely chopped capsicum
• 1 cup boiled sweet corn kernels
• 1 cup finely chopped onions
• 200 gm paneer cubes
• Oregano to taste
• Chilli flakes to taste
• Salt to taste
• Cheese
Preparation guide
• Wash moong dal thoroughly and drain water.
• Add fresh water and soak for 5-6 hours.
• Drain excess water and transfer soaked moong dal to a grinding jar. Blend into a fine thick paste.
• Add salt to taste and whisk to make it fluffy.
• Add one teaspoon of baking soda just before preparing the moonglet and whisk.
To prepare stuffed moong dal pizza
• Add oil in pan and pour moonglet batter.
• Cover and cook for 5 minutes.
• Flip it over.
• Cover and cook for 2-3 minutes, but don’t cook completely.
• Cut moonglet from the cooked side into six pieces. Take care not to cut through it fully.
• Cut from centre of the piece and make a layer.
• Mix all other ingredients and fill moonglet with this mixture.
• Sprinkle grated cheese over moonglet.
• Cover and cook on medium flame for 2-3 minutes until cheese melts and the base becomes crispy.
• Sprinkle some oregano and chilli flakes and serve hot.
Health benefits.
Moong dal is a rich source of protein and fibre, aiding digestion and promoting muscle health. Capsicum provides antioxidants and vitamins and paneer protein and calcium for bone health. Using minimal oil and cheese reduces saturated fats.
Tri-colour idli
(2 servings)
Ingredients
• 1 cup semolina (suji)
• 1 cup buttermilk
• Salt to taste
• Water if needed
• Natural orange and green food color
• 1 tsp baking soda
Preparation guide
• Mix semolina and buttermilk well.
• Add salt and set aside for 10 minutes.
• After 10 minutes, add baking soda and mix well. Add water if needed.
• Divide batter into three parts. In one, add orange color, in the other green, while leaving the third part as is.
• Grease idli trays lightly with oil, pour batter and let it steam until well-cooked.
• Serve hot with chutney and sambar.
Health benefits
This colorful semolina idli provides a nutritious variation to traditional breakfast options. Semolina is rich in protein and essential nutrients and supports energy production and overall well-being. Buttermilk is rich in probiotics, aiding digestion and gut health. The use of natural food colors enhances visual appeal without artificial additives.
Quinoa tikk
(3 servings)
Ingredients
• 1 cup cooked quinoa
• 1 chopped onion
• 1 carrot
• ¼ cup spinach puree
• 2 tbsp corn flour or besan
• 1 tsp black pepper powder
• Salt to taste
• Oil as required
Preparation guide
• Cook quinoa in 2 cups of water on a low flame with the lid on. Let it cool.
• Drain excess water. Set aside.
• Mix cooked quinoa, onion, carrot and spinach puree, besan, salt and pepper. Mix well without adding water.
• Roll the mixture between your palms to make patties.
• Heat oil in a pan. Fry the quinoa patties until they become evenly brown on both sides.
• Serve hot with mint chutney.
Health benefits
Quinoa tikkis are a healthy alternative to traditional potato patties. Quinoa is rich in fibre, vitamins, proteins and minerals, aiding muscle repair and boosting overall health. Carrots provide antioxidants and vitamin A for healthy vision and immunity. Spinach puree is rich in iron and folate, supporting blood health and energy levels.
Also read: Healthy snacking with chaats
