Three home chefs ufffd Anuradha Sawhney, Manjusha Kamble and Darshana Bokare ufffd help prepare a list of three healthy items that one could prepare for their kids, while nutritionist Dr Neelambari Khot shares her expert opinion
As a parent you can keep an eye on what your child is eating at home, but you can’t do the same when your child is at school.
You may feel relaxed by packing a balanced lunch box for your child, but there’s no guarantee that he / she may end up eating it, at all, especially since healthy food is not always the most likeable food. Dr Neelambari Khot, dietician says that it is very important that children have a good and healthy diet.u00a0
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The trick always is to make healthy food tasty
And if not all the meals, at least breakfast should be healthy. “The breakfast should be heavy on carbohydrates and proteins. Even the normal Poha, if prepared with some vegetables and lemon juice can become a healthy breakfast option,” she says.
The Guide spoke to three mothers to list three recipes that are not only healthy, but also appeal to the taste buds. u00a0
Open Sandwich
Ingredients
Brown / white bread
Butter
1 onion
1 capsicum
2 - 3 mushrooms
1/2 cup corn
Cheese
For white sauce
2 spoons of white floor
Butter
Milk
Method
White sauce: Add butter in a pan. Add two spoons of white flour to it followed with some milk and cook to make a thick paste.
Sandwich toping: Cut all the vegetables and saute them in butter. Now add the vegetables to the white sauce. Apply butter on the bread. Layer the vegetables with white sauce on top of the bread. Garnish it with cheese curls.
-- Recipe courtesy Darshana Bokare who is a home maker
Dr Khot’s view: The open sandwich is very high in calories as it has lot of cheese and butter in it. To make it balanced, use brown bread instead of white bread.u00a0
Corn Dhokla
Ingredients
1/2 cup corn grits
1/4 cup urad dal
3 - 4 methi seeds
Water
Salt to taste
Method
Soak corn grits and urad dal for four to five hours separately. Grind them separately in a mixer and then mix in a bowl. Add a little salt. Keep the mixture over night at room temperature to let it ferment. Next morning, cook the mixture in an idli cooker for 10-15 minutes or till the batter is cooked properly. Cut into square shape pieces. Pack in a lunch box with chutney.
— Recipe courtesy Anuradha Sawhney who supplies healthy tiffins in the city
Dr Khot’s view: Provides Carbohydrates, Fibre, Protein, Vitamin C
Pineapple Shira
Ingredients
1 cup semolina (rawa / suji)
1 cup ghee
1 cup sugar
5 - 6 cashew nuts
5 - 6 almonds
Pineapple or pineapple essence
Method
Heat ghee in a pan. Add semolina and cook, stirring continuously till it turns golden brown. Add pineapple and cook for another two to three minutes. Add two cups of water, mix it well and cover with a lid. Let it cook on medium heat for three minutes. Add sugar and mix. Keep stirring till all the moisture evaporates and semolina is cooked completely. Garnish with cashew nuts and almonds.
— Recipe courtesy Manjusha Kamble who runs a beauty parlour and is motheru00a0
Dr Khot’s view: Sheera is liked a lot by kids, but use a moderate amount of ghee. The energy will help the child the whole day in school. u00a0
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