5 Healthy Recipes for Daughters Packed with Love

By Dr Hemapriya, child nutritionist, mylittlemoppet_

Mothers and daughters often have some similar patterns regarding food, healthy recipes, eating pattern, weight, and body image. Your choices as a mother will always influence your daughter’s choices, just like your mother’s influenced yours. Including your food choices.

Dr Hemapriya, mom of two celebrates daughter’s day with us at Women Fitness.

5 Healthy Recipes for Daughter’s Day

Gluten Free Instant Ragi Uttappam

INGREDIENTS

• Ragi – ¾ cup or 170 g
• Rice flour – ½ cup or 100 g
• Yogurt/Homemade Curd – 1 cup
• Onion – 1 medium, finely chopped
• Capsicum – ½ a small or as per your taste
• Salt to taste
• Baking soda – 1 teaspoon
• Whole Cumin seeds – 1 teaspoon
• Big black Mustard seeds – 1 teaspoon
• Fresh green chillies – 2
• Fresh peeled Ginger, grated – ½ teaspoon
• Fresh Curry leaves – a handful, about 3 sprigs
• Coriander leaves – a handful (Optional)
• Coconut Oil (or any oil with good fat) – as needed
• Fresh Coconut – grated, for garnish

METHOD

1. In a bowl, mix the dry ingredients – ragi flour, rice flour, baking soda and salt.
2. Add the curd and stir. Add the onion, capsicum, cumin (jeera) seeds, mustard seeds (rai), curry leaves and coriander leaves.
3. Grate in some fresh ginger & toss in the finely chopped green chillies.
4. Give everything a good mix. Make sure there are no lumps. Use water carefully if needed, but don’t let the batter get too runny. Adjust the seasoning.
5. On a greased tawa or frying pan, spread the batter like an uttappam or pancake. Cook on both sides on medium heat. Serve with grated coconut & green chutney.

Baked Sweet Potato Fries

INGREDIENTS

• 2 medium sized Sweet Potatoes, cut into batons (or wedges)
• 4 teaspoons of Rice Flour (2 per potato)
• 2 tablespoons of Olive oil (1 tablespoon per potato)
• 1 teaspoon of Ginger Powder
• ½ teaspoon of Chili powder (or use Paprika for less heat)
• 2 teaspoon Coriander Powder
• Salt to taste

METHOD

1. Preheat oven to 400 F or 200 C and line a large baking sheet with foil or a silicone baking mat. Lightly grease the foil.
2. Soak the cut potatoes in a bowl of cold water for 30 minutes. This washes off the starch and results in crispier fries. Drain and pat with a paper towel to get rid of excess moisture.
3. Place the dried sweet potato batons in a large bowl and toss with rice flour. We want a nice thin coating. Pour the potatoes into a mesh strainer to get rid of any extra cornstarch. Discard the extra cornstarch from the mixing bowl too.
4. Place potatoes back into the bowl and add the olive oil and the seasonings – salt, ginger powder, red chili powder or paprika and coriander powder. Toss to combine. All the potatoes must have an even coating of the spices.
5. Arrange the potatoes on the baking sheet in single layer. Try not to crowd them or else they won’t bake; they will just steam.
6. Bake the sweet potato for 15 minutes. Remove from the oven and flip. Place back into the oven for 15 more minutes. Check the fries at the 10-minute mark.
7. Optional Step for crunchier fries – Once the fries are done, turn off the oven and keep the fries inside as the oven cools down for about 20 minutes. This step will help the fries get crispier and have a crunch. Enjoy immediately.

Frozen Yogurt Bark

INGREDIENTS

• 2 cups hung curd (hang 2½ cup curd in a muslin cloth for 15 minutes)
• 3-4 strawberries, washed hulled and sliced
• 1 kiwi fruit, washed, peeled and sliced
• 4-5 black grapes (seedless), cut into half lengthwise
• 2 tablespoon honey

METHOD

1. In a mixing bowl take hung curd and add honey to it.
2. Then, whisk until honey blends well with the hung curd.
3. Now line a tray with parchment paper.
4. Spoon out the honey flavored hung curd over it.
5. Spread out evenly using back of a spatula.
6. Top it with sliced fruits and lightly press the fruits so they get embedded in the yogurt layer.
7. Freeze the tray for 3-4 hours or overnight.
8. Remove the tray. Allow it to stand at room temperature for 2-3 minutes.
9. Tap the tray, loosen the sides using a knife. Remove the yogurt bark, break it into uneven pieces and serve.

Fresh Fruit Popsicles

INGREDIENTS

• 1 cup coconut water
• 3-4 fresh strawberries
• 2 kiwi fruits

METHOD

1. Wash and hull the strawberries. Slice them thinly.
2. Wash and peel the kiwi fruit. Cut into thin slices.
3. Arrange the fruits in the Popsicle moulds.
4. Pour just enough coconut water into each mould to cover the fruit.
5. Insert popsicle stick and freeze until solid, for about 2-3 hours.
6. To remove the pops from the mould, just run the popsicle mould under warm water.

Mushroom Tikka

INGREDIENTS

• 10-12 white button mushrooms (with lower portion of stalks removed)
• 1 cup coloured bell peppers, diced
• ½ cup hung curd (take ¾ cup curd and tie in muslin cloth for 1-2 hours)
• ¼ cup red onion diced
• 2 tablespoon chickpea flour/ besan
• 2 tablespoon oil
• 1 teaspoon red chili powder (optional)
• 1 teaspoon kasuri methi
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ¼ teaspoon turmeric powder
• juice of ½ lemon
• Salt to taste

METHOD

1. In a bowl, mix chickpea flour, red chili powder, kasuri methi, garam masala, coriander powder, turmeric powder, salt, lemon juice and 1 tablespoon oil to prepare for this recipe.
2. Whisk well. Add the mushrooms, bell pepper and onion.
3. Mix everything very well such that the vegetables are well coated.
4. Cover the bowl and refrigerate for at least 1-2 hours or overnight.
5. Arrange the marinated mushroom, bell peppers and onions on 3-4 sticks. You can skip this step and roast the vegetables directly.
6. Heat a skillet over medium flame. Grease it with oil and place the skewers on it.
7. Roast on medium heat, rotating the stick so that the tikka is cooked on all sides.
8. Sprinkle 1 tablespoon oil while roasting.

Have a heat-filled healthy Recipes.