Category Archives: Kid’s Menu

Recipe – Butter Potato Taco / Taco with butter potato

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Cooking time: 30 minutes

Serves: 4


  • Taco shells: 8
  • Potato: 3 medium sized, boiled
  • Butter: ½ tablespoon
  • Salt: 1 teaspoon
  • Garlic cloves: 2, chopped
  • Black pepper powder: ½ teaspoon
  • Coriander leaves: ½ tablespoon, chopped
  • Green chili: 1 small, finely chopped
  • Lemon Juice: 1 tablespoon
  • Grated Cheddar / Mozzarella Cheese: 2 tablespoons
  • Tomato sauce: 4 tablespoons
  • Onion: 1/4 of a medium size, finely chopped
  • Tomato: 1/2 of a medium size, finely chopped
  • Green bell pepper: 1/4 of a medium size, finely chopped
  • Chat masala: 1 teaspoon


  • Boil the potato. Peel and chop into small cubes.
  • Heat butter in pan.
  • Saute garlic cloves for 30 seconds.
  • Add potato pieces, salt, black pepper powder, green chili. Mix well and saute for 3-4 minutes or until potatoes are with light brown spots.
  • Add lemon juice, coriander leaves. Mix well and turn off the heat.

For assembling:

  • Take a taco shell
  • Fill 2 tablespoon of the butter potato
  • Add little onion, tomato, bell pepper
  • Add ½ tablespoon tomato sauce.
  • Add ¼ tablespoon grated cheese
  • Sprinkle some chat masala.
  • Serve immediately.

Cook’s Note:

  • You may prepare the Taco shells at home. Please visit for the taco shell recipe.
  • You may add avocado pieces on top.

Recipe: How to make Idli from Idli Rava / How to make Idli with Idli Rice


Prep time: 12-18 hours

Cook Time: 20 minutes

Serves: 4


  • Urad Dal (white lentils): 1/2 Cup
  • Idli Rava / Idli Rice: 2 Cups
  • Methi (Fenugreek) seeds: 7-8 seeds
  • Salt: 2 Teaspoon or to taste
  • Cooking Soda: 1 teaspoon
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required
  • Oil: for greasing


  • Wash the urad dal 2-3 times. Soak in water with methi seeds for 5-6 hours.
  • In a separate container soak the idli rava or idli rice for 5-6 hours.
  • Soak Poha 10-15 minutes before starting to grind the rice and dal.
  • Drain the water of urad dal. add soaked poha or cooked rice and grind until the dal becomes smooth and puffy paste. Not too thick, not too thin paste. Add little water while grinding if required. You may use the dal-methi soaked water.
  • Transfer the batter to a container.
  • Now drain the water from idli rava / rice and grind it to smooth but thick paste using little wate. Add this to the dal paste container. Mix well and cover the container.
  • Let it ferment in room temperature for another 5-6 hours or overnight. The batter will increase in volume.
  • Add salt and soda. Whisk the batter well for 3 minutes.
  • Heat water in an idly vessel and put it on high flame. Grease the idly plates with little oil and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 15-20 minutes. Do not overcook, otherwise it might become hard and dry. Just keep an eye and remove the idlis once not sticky.
  • Take out the idly plates and leave it for 4-5 minutes. Do not remove the idlis immediately.
  • Take out the idlis with a spoon or knife and serve hot with chutney and sambar.


Recipe – Eggless Blueberry Muffins / Blueberry Cupcakes

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Prep Time: 10 minutes

Cook time: 25 mins

Serves: 12 muffins


  • All Purpose flour or Plain Flour (Maida): 1 ½ cup + 1 teaspoon
  • Fresh Blueberry: 1 cup
  • Powdered Sugar: ½ cup
  • Baking powder: 2 teaspoons
  • Baking Soda: 1 teaspoon
  • Vanilla essence: 1/2 teaspoon
  • Salt: ½ teaspoon
  • Oil: 1/4 cup
  • White Vinegar / lemon juice: 1 tablespoon
  • Milk: 1 cup


  • Preheat the oven to 375-degree F or 190-degree C
  • Wash the blueberries and pat them dry using a cotton cloth or napkin.
  • In a bowl add the blueberry and sprinkle 1 teaspoon flour. Gently coat the flour on each blueberry all around nicely. If we do not do so, blueberries would come down to the bottom while baking.
  • Sieve, all the dry ingredients, flour, sugar, baking powder, baking soda, salt in to a bowl. Mix well and keep aside.
  • Whisk milk and vinegar. Add Oil and mix again.
  • Now add the dry mix slowly in to the milk-oil liquid. Mix gently. You do not have to blend or beat the batter. Mixing gently would be enough. Just check that there are no lumps or air pocket.
  • Add the coated blueberries and vanilla essence. Fold gently and evenly.
  • Line a muffin tray with muffin liner and fill 3/4 of each muffin cup.
  • Bake for 25 minutes or until a tooth pick inserted comes out clean.
  • Take out all the muffins and sprinkle some powdered sugar.
  • You may decorate it with whipped cream.

Cook’s Note

  • You may use soy milk or rice milk for a vegan blueberry muffin recipe.



Recipe – Paneer Manchurian

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Prep Time: 5 Minutes

Cook Time: 25 Minutes

Serves: 4


For the paneer fries:

  • Paneer (Cottage Cheese): 300 grams (2/3 lbs)
  • Corn Flour (Corn starch): ½ cup
  • Water: ¼ cup or as required
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: 1/4 teaspoon
  • Cooking oil: as required for frying

For the sauce:

  • Oil: 1 tablespoon
  • Onion: 1 small, finely chopped
  • Green bell pepper: 1/2, finely chopped
  • Ginger: ½ teaspoon, finely chopped
  • Garlic: ½ teaspoon, finely chopped
  • Green chili: ½ teaspoon. finely chopped
  • Tomato sauce: 1 tablespoon
  • Soya sauce: ½ tablespoon
  • Vinegar: ¼ tablespoon
  • Chili sauce: ¼ tablespoon
  • Salt: ½ teaspoon
  • Black pepper powder: ½ teaspoon

For Garnish:

  • Fresh cilantro (coriander leaves): 1 tablespoon
  • Spring onion: ½ tablespoon, finely chopped


  • Cut the paneer bar into 1*1/2*1/4-inch rectangular pieces or square cubes.
  • Mix corn flour, salt and black pepper powder in a bowl. Add water and make a smooth thick batter.
  • Heat oil for deep fry.
  • Now dip each paneer piece into the corn flour batter and gently coat all around.
  • Deep fry them in hot oil until both sides are golden brown and crispy.
  • Take them out on a kitchen napkin. Keep aside.
  • Heat another frying pan.
  • Saute onion, ginger, garlic, green chili, bell pepper for 3-4 minutes.
  • Add tomato sauce, soya sauce, vinegar, chili sauce, salt, black pepper powder and mix well. Cook for 1 minute.
  • Add the fried paneer pieces.
  • Gently fold the sauce all over the paneer pieces.
  • Cook for 2-3 minutes.
  • Turn off the heat.
  • Garnish with coriander leaves and spring onions.

Recipe – Instant Rava Appam / Sooji Appe


Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4


  • Rava (Sooji / Semolina): 1 cup
  • Curd: 2 tablespoons
  • Water: ½ cup or as required
  • Salt: 1 teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Onion: ½ of a medium sized, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Green chili: 1, finely chopped
  • Ginger: ¼ inch piece, finely chopped
  • Garlic: 2 cloves, finely chopped
  • Ajwain (carrom seeds): ¼ teaspoon (optional)
  • Coriander leaves: 1 tablespoon, chopped
  • Oil: For greasing


  • Appam pan


  • In a bowl add rava, curd and water. Whisk well. Add chopped onion, tomato, green chili, ginger, garlic, salt, red chili powder, ajwain, coriander leaves and mix well. Adjust water to make a thick batter. Whisk well for 5-6 minutes.
  • Place the appam pan on heat.
  • Grease all molds of the pan with oil (¼ teaspoon oil in each molds).
  • Fill each mold with the rava batter.
  • Cover the pan for 3-4 minutes.
  • Flip all appams using a pointed wooden spatula.
  • Sprinkle few drops of oil over it and cover again for 2-3 minutes.
  • Remove the cover
  • Check if rava is cooked all over, if not cook for another 2-3 minutes flipping sides.
  • Once both side in light brown and light crispy, take out.
  • Repeat the process until all appams are done from the batter.
  • Serve with tomato sauce and green chutney.

Cook’s Note

  • You may saute the onion tomato masala in ½ tablespoon oil and mustard seeds before adding to the rava batter.

Recipe: Pav Bhaji / Mumbai Street Style Pav Bhaji

IMG_20170718_210313Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 4


For the veggies:

  • Potato: 2, peeled, washed and chopped into small pieces
  • carrots: 2, peeled, washed and chopped into small pieces
  • Green beans: 7-8, trimmed, washed and chopped into small pieces
  • Cauliflower: 1/2 cup, washed and chopped into small pieces
  • Red Beetroot: 1,  peeled, washed and chopped into small pieces
  • Green Peas: 1/4 cup
  • Salt: 1 ½ Teaspoon or to taste
  • Turmeric powder (haldi): 1 teaspoon
  • Water: 2 cups

For the bhaji masala

  • Oil / butter: 2 tablespoons
  • Onion: 1 medium sized, finely chopped
  • Ginger: ½ teaspoon, finely chopped
  • Garlic: ½ teaspoon, finely chopped
  • Green chili: ½ teaspoon, finely chopped
  • Dried Red Chili: 4
  • Tomato: 3 medium sized, chopped
  • Capsicum (Bell pepper): 1 medium sized, finely chopped
  • Spring onion: 1 tablespoon, finely chopped
  • Pav bhaji masala: 2 tablespoons

For Garnish:

  • Coriander leaves: 1 tablespoon, chopped
  • Mint Leaves: ½ tablespoon, chopped

For the Pav:

  • Pav (Bread Buns): 8
  • Butter: 2 tablespoons
  • Pav Bhaji Masala: ½ tablespoon
  • Coriander leaves: ½ tablespoon

For serving:

  • Onions: 1, cut into circles, then separate the rings
  • Lemon: 1, cut into 8-10 pieces.


  • Boil the chopped potato, beetroot, carrot, beans and cauliflower with salt, turmeric powder and water (not more water) until well cooked in a pressure cooker (2-3 whistles).
  • Turn off the heat and once the extra steam is out from pressure cooker open the lid.
  • Mash all the veggies in the water using a masher. If water is more, then drain some before mashing.
  • Heat 1 tablespoon oil/butter in another pan.
  • Add onion, dried red chili, garlic and ginger and saute for 2-3 minutes.
  • Add tomato and green chili. Saute for another 2-3 minutes.
  • Turn off the heat and let it cool completely.
  • Blend this sautéed mix to a smooth paste.
  • Heat 1 tablespoon oil/butter in the same pan.
  • Add Capsicum, spring onion, green peas (matar) and saute for 2-3 minutes.
  • Add pav bhaji masala and saute for 30 seconds.
  • Add the onion tomato puree and saute for 2 minutes.
  • Add little salt according to the paste. Veggies are already boiled with salt, so no need to add more salt.
  • Add the boiled and mashed veggies.
  • Mix well and let it boil for some time.
  • Cook for 4-5 minutes and turn off the heat.
  • Garnish with coriander and mint leaves.
  • Heat 2 tablespoon butter on a non-stick tawa, sprinkle some chopped coriander leaves and pav bhaji masala on it, place the pavs (bun breads) and roast both sides.
  • Serve the roasted pavs with bhaji, onion rings and lemon wedges.


Recipe: Avocado Sandwich


Prep Time: 5-6 Minutes

Cook Time: 10 Minutes

Serves: 2


  • Bread Slices: 6 pieces
  • Avocado: 1 large
  • Coriander Leaves / Cilantro: 1/2 tablespoon, chopped
  • Salt: 1 teaspoon
  • Black pepper powder (kali mirch): 1/2 Teaspoon
  • Green chili / Jalapeno: 1/4 Teaspoon, chopped (optional)
  • Olive oil: 1 teaspoon (optional)
  • Lime juice: 1 teaspoon
  • Butter: As required to toast the sandwich


  • Divide the avocado into 2 halves. Take out the seed. Scoop out all the pulp using a spoon.
  • In a bowl, add the pulp and using a fork mash it to smooth paste.
  • Add coriander leaves, salt, black pepper powder, green chili, olive oil, lime juice and mix it well.
  • Take 1 slice of the bread and spread 1/3rd of the mix evenly on one side of the slice. cover it with another slice of bread.
  • You can serve it like this or can roast / grill both sides using butter in a Tawa or sandwich maker or grill until both sides are light brown and crispy.
  • Serve with green chutney or tomato sauce.

Cook’s Note:

  • You may use whole wheat bread or multigrain bread instead of plain white bread.
  • Green chutney Recipe