Bidishar Henshel

Ingredients : Carrots (2 medium sized) Potatoes (3 medium sized) Onion chopped (1 big) Jeera powder (1/2 tsp) Dhania powder (1/2 tsp) Red chilly powder (1/2 tsp) Garam masala powder (1/2 tsp) Ginger paste (1tsp) Salt (1.5 tsp) Oil to fry the cutlets Procedure : Chop the carrots and potatoes and boil them.Fry the ginger paste, chopped onions and mix all the spices with the onions. Mash the carrots and potatoes and mix al the onions and spices with it.Divide the mixture into small portions. Heat a fry pan and spread oil all over it.Roll the portions in dry flour and pan fry them in the fry pan. Serve the cutlets hot with ketchup or chutney. This can be good taste change for your kid if you omit the chillies and garam masala.

Ingredients : Sattu (1 cup) Onions chopped (1 medium sized) Green chillies chopped (as per taste) Ginger and garli paste (1 tsp) Mustard oil to make the sattu stuffing Salt (1/2 tsp) Whole wheat atta (2 cups) Refined oil to fry the parathas and for the dough Procedure : Mix all the spices with the sattu and make a dough with water. Mix a bit of oil with the atta and make a dough with water.Divide the atta dough into small portions. Divide the sattu stuffing into small portions and put it into the atta portions. Roll the stuffed atta portions to parathas and fry them on a tawa. Serve hot with chutney and dahi.

Ingredients : 500 gms fish cut into slices 1 coconut grated 2 tsp til 2 tsp dhania powder 1 tsp mustard seeds 1 tsp jeera 2 tsp khus khus 1/2 tsp haldi 2 tsp chilli powder 2 green chilies 3-4 tbsp oil 1 onion sliced fine few curry leaves lemon size tamarind salt to taste Preparation : To make Masala grind til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to  a fine paste. Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water.  Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates.  Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves. Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little. Serve machhi ka salan/ fish salan hot.