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.
(will yield 15-20 mini idlis)
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
•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.
You can use any vegetables of your choice. You can grill or fry the idlis.