Balanced Lunch for Kids

 

Sautéed Paneer with Ghee, Dried Spinach, and Methi Powder

Ingredients:

• 250g paneer (cubed)
• 2 tablespoons ghee
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons dried spinach (you can use spinach powder if preferred)
• 1 teaspoon methi (fenugreek) powder

Instructions:

1. Heat the Ghee:

   • In a pan, heat the ghee over medium heat until it melts and is hot.

2. Sauté the Paneer:

   • Add the cubed paneer to the pan. Sauté for about 5-7 minutes, turning occasionally, until the paneer is golden brown on all sides.

3. Add Seasoning:

• Sprinkle in the salt, dried spinach, and methi powder. Stir well to combine all the ingredients.

Sautéed Sweet Potatoes with Bell Peppers and Carrot

Ingredients:

• 2 medium sweet potatoes (boiled and cubed)
• 1 bell pepper each (red, yellow, and green), chopped
• 1 medium carrot, grated
• 2 tablespoons oil (olive or vegetable)
• Salt to taste
• 2-3 tablespoons ketchup (adjust to taste)

Instructions:

1. Prepare the Ingredients:

   • Boil the sweet potatoes until tender, then cube them. Chop the bell peppers and grate the carrot.

2. Heat the Oil:

   • In a large pan, heat the oil over medium heat.

3. Sauté the Vegetables:

   • Add the chopped bell peppers to the pan and sauté for 2-3 minutes until they start to soften.
   • Add the boiled sweet potatoes and grated carrot. Stir well to combine.

4. Season:

   • Sprinkle salt over the mixture and add the ketchup. Stir everything together, cooking for an additional 3-5 minutes until heated through.