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Idli kababs – fun way to introduce veggies

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Idli kababs – fun way to introduce veggies

Features:
    Cuisine:
    • 60 minutes
    • Serves 2
    • Medium

    Directions

     

    Feeding vegetables to my kids on a daily basis is a struggle which I face very often. I am always up with some or the other recipes where in I can hide the veggies which they would not eat otherwise.  Also iron rich foods are a must for everyone.

    My daughters are fond of Idlis (thank god) so I usually have some scope to do variation . I so wanted to feed beetroot and spinach to them and just though about having some fun  and colorful mini idlis.

    So I finally hit the kitchen with my mission IDLI KABABS.  I also involved my daughters in making them and they had a great time. It was a fun and a healthy project which was succesful and worth every effort. Finally a grin on my face when my daughter’s relished it with love even more because they had put in that little effort in preparing them.

    It is  a very simple… healthy and a creative recipe that can be fed to your kids with a healthy dose of love.

    Idli kababs-
    (will yield 15-20 mini idlis)
    Ingredients
    4 cups idli batter
    1 cup spinach puree
    1 cup carrot puree
    1 cup beetroot puree
    1 cup butter
    1 tsp. chaat masala
    Salt as per taste
    Toothpicks for grilling
    Method-
    •Grease the mini idli stand and pour the batter in it.
    •Steam the idlis in idli cooker for 10-15 minutes.
    •Once the idlis cool down apply butter and demould the idlis very softly.
    •Put all the idlis in a plate.
    •Keep aside few plain idlis.
    •Now take a spoon and dip the  remaining idlis in spinach, carrot and beetroot puree.
    •Take a toothpick and insert the beetroot ,carrot ,plain and spinach idlis.
    •Apply butter and sprinkle chaat masala on it
    •Grill it in a pre-heated oven for 12 minutes.
    •Toss once in between to change the sides.
    •Relish the idli kababs when hot with tomato ketchup.

    For Spinach puree-

    Boil the spinach leaves in salt water for 2 minutes and strain the water. Once cooled blend it in a food processor and keep it aside in a bowl.

    For Carrot Puree-

    Remove the skin of the carrots and boil them in a pressure pan till 2 whistles. Once cooled blend it in a food processor and keep it aside in a bowl.

    For Beetroot puree-

    Remove the skin of the  beetroots and boil them in a pressure pan till 2 whistles. Once cooled blend it in a food processor and keep it aside in a bowl.

    Notes.

    You can use any vegetables of your choice. You can grill or fry the idlis.

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