Are you constantly bogged down by ‘what to make for dinner’? Let food content creator and chef Saloni Kukreja help you out with her special recipes! Simple methods and easily available ingredients ensure these dishes are perfect for when you crave something delicious with minimal effort.

KIDDIE PARADISE

EGG ROTI PIZZA
Fluffy, loaded with veggies, and arranged on a crispy base—this is a breakfast item your little ones will love!

INGREDIENTS

Rotis: 4
Tomato slices: 5 to 6
Pickled jalapeno: 6 to 7
Eggs: 3
Milk: 1 tbsp
Mixed herbs seasoning: ½ tsp
Mozzarella cheese: 4 to 5 tbsp
Salt: ½ tsp
Pepper: A pinch

METHOD
Place the rotis onto a small non-stick pan—make sure they overlap each other and cover the sides of the pan evenly. Over this, crack three eggs and whisk; add salt, pepper, mixed herbs, and milk, and mix gently. Add the sliced tomato, pickled jalapeno, and top it up with grated cheese. Add oil on the sides of the pan to prevent sticking and splash a few drops of water on top. Cook on low heat and cover the pan for about 15 to 18 minutes. Garnish with herbs and fresh basil.

PANEER ROLL
A delicious and wholesome snack that will keep the young ones full for long.

INGREDIENTS

Paratha/roti of choice
Green chutney

Kachumbar (salad)
Onion: 1
Beetroot: 1
Capsicum: 1
Salt: to taste
Chaat masala: ¼ tsp
Lime juice: 1.5 tbsp

Tawa Paneer
Paneer: 400 gm
Ginger-garlic paste: ½ tbsp
Coriander powder: ½ tsp
Cumin powder: ½ tsp
Chilli powder: ½ tsp
Turmeric powder: ¼ tsp
Garam masala: ½ tsp
Mustard oil: 2 tsp
Lime juice: 2 tsp
Hung curd: 2 tbsp

METHOD
For the tawa paneer: Mix together ginger-garlic paste, hung curd, coriander, cumin, red chilli and turmeric powders, garam masala, mustard oil, lime juice, and salt to taste to create a marinade. Coat the cubed paneer pieces with this mixture and set aside in the fridge for at least 30 minutes. Then, pan-fry them on a non-stick pan with some oil until they are golden brown and crisp on all sides. For the kachumbar: In a bowl, add the thinly sliced onion, beetroot, and capsicum, along with salt and lime juice—toss well and refrigerate it until needed. Assembling the roll: Place a paratha on a flat surface. Top it up with a generous layer of the kachumbar, followed by the tawa paneer, green chutney, and ketchup (optional). Sprinkle chaat masala, followed by finely chopped green chillies and fresh coriander leaves. Roll it carefully—you can also secure one of the ends with a piece of foil or parchment paper.

DAHI TOAST
A yummilicious, vegetarian version of the classic French toast that kids will gobble up in no time.

INGREDIENTS

Bread of choice: 3 slices
Besan: 2 tbsp
Yoghurt (dahi): ½ cup
Onion (sliced): ½
Salt and pepper: To taste
Red chilli powder: ¼ tsp
Turmeric powder: A pinch
Ghee: 2 tbsp
Mustard seeds: 2 tsp
Curry leaves: 1 sprig
Green chillies (slit): 2

METHOD
For the batter, mix yoghurt, red chilli and turmeric powders, besan, salt, and pepper in some water. Whisk until a smooth batter is achieved. Cut thick slices of bread and dip it in the batter—make sure it’s well coated. Heat up some oil in a tawa and cook the batter-covered bread on both sides until golden brown and crisp. For the final touch, temper it with mustard seeds, slit green chillies, and curry leaves. Garnish with sliced onions and voila! You have a desi French toast!

PREPPING FOR POWER (BOWLS)

TOFU SOY GARLIC RICE BOWL
Made with ingredients that layer the dish with savoury, sweet, and spicy flavours, this is the ultimate Asian-style comfort food.

INGREDIENTS

Extra firm tofu: 1 pack
Cornstarch: 2 tbsp
Salt: A pinch
Garlic granules: 1 tsp

Sauce
Minced garlic: 3 cloves
Ginger juice: 2 tsp
Soy sauce: 1 tbsp
Rice vinegar: 2 tbsp
Sriracha: 1 tbsp
Brown sugar: ½ tbsp
Cornstarch: 1 tsp

Garnish
Sesame seeds, kimchi, seaweed, pickled cucumber, or green chilli vinegar

METHOD
Pat the tofu dry, break it into chunks, and coat it with cornstarch, salt, and garlic granules. In a bowl, add all the ingredients for the sauce and mix well. Pan-fry the tofu on high heat on both sides until it’s golden brown, add the sauce, and cook until it thickens. For assembling, start with steaming hot rice and top it up with the tofu mix, pickled cucumber, and green chilli vinegar. We’ve given you various garnishing options: so, go for one or all, and dig in!

CHICKEN KOFTA BOWL
The perfect balance of freshness and flavour in a healthy dish!

INGREDIENTS

Kofta
Minced chicken: 450 gm
Cornstarch: 2 tbsp
Cumin: 1 tsp
Salt: 1 tsp
Coriander powder: 1 tsp
Pepper: ½ tsp
Amchoor (dried mango powder): 1 tsp
Lime juice: 2 tsp Coriander (chopped): 1 tbsp
Ginger-garlic-chilli paste: 1 tbsp

Coriander Rice
Rice (cooked): ½ cup
Coriander: 2 tsp
Lemon juice: 2 tsp

Garnish
Dahi: ¼ cup
Chutney: 2 to 3 tbsp

METHOD
Start by marinating the minced chicken with cumin, salt, coriander powder, pepper, amchoor, lime juice, chopped coriander, ginger-garlic-chilli paste, and cornstarch. In a pan, heat some oil and pan fry the koftas on one side for 4 to 5 minutes until nice and golden brown—flip over and continue cooking for another 4 to 5 minutes until cooked through. On the side, toss rice with lemon juice and coriander. Assemble by placing the rice at the bottom, top it with koftas, and slices of onion and tomato tossed in lime juice and spices. Drizzle some dahi mixed with green chutney and garnish with chopped coriander and lime.

VEGGIE BURRITO BOWL
Packed with fibre and protein, this is a Mexican-style feast for sure.

INGREDIENTS

For the cilantro lime rice

Rice (cooked): ½ cup
Coriander: 2 tbsp
Lime juice: 1 tbsp
Butter: 1 tbsp
Salt: to taste

For the beans
Rajma (kidney beans) (soaked and boiled): ½ cup
Onion (sliced): ½
Bell pepper (sliced): ½
Tomato paste: ¼ cup
Garlic cloves: 3
Oil: 1 tbsp
Salt: to taste
Red chilli powder: ½ tsp
Cumin powder: ½ tsp
Tabasco: 2 tsp
Lime juice: ½ tsp

METHOD
Add butter, salt, chopped coriander leaves, and lime juice to hot, boiled rice and give it a good mix to create the chipotle rice. For the beans, sauté onion, bell pepper, and garlic. Next, add the tomato paste, boiled rajma, and cook it for 3-4 minutes before adding the salt, powdered spices, lime juice, Tabasco, and some of the rajma water. Mix everything well and allow it to cook for another 3-4 minutes, until the rajma is soft and mushy (you can partially mash the rajma with the back of your spoon as well). To assemble, form a bed of chipotle rice, top it up with beans, store-bought salsa, guacamole, and sour cream.

SUNDAY FEASTS

MUSHROOM GHEE ROAST TACO
A desi twist to an international favourite.

INGREDIENTS

Dried red chillies: 6
Garlic: 4 cloves
Coriander seeds: 2 tsp
Cumin seeds: 2 tsp
Fennel seeds: 1 tsp
Mustard seeds: 1 tsp
Methi seeds: 1 tsp
Black pepper: ½ tsp
Tamarind pulp: 1 tbsp
Ghee: 2 to 3 tbsp
Yoghurt: 3 tbsp
Salt: To taste
Jaggery: 1 tsp
Curry leaves: 2 sprigs
Mushroom: 400 gm
Onion: ½
Turmeric powder: 1 tsp
Coriander: 2 tbsps
Taco/paratha: As per need

METHOD
Dry-roast spices and seeds on medium heat. Then, blend with yoghurt, water, and salt, until a fine paste is formed. Wash and dry the mushrooms and cut them in half, and then sauté them in ghee. After the mushrooms have some colour on them, add chopped onion and sauté until it turns golden brown. Add turmeric and salt to this, followed by the masala paste along with water and jaggery, and let it cook for 8 to 10 minutes on low heat with a lid on. Once the gravy thickens, add tamarind pulp and coriander leaves, and set it aside. Fry the ginger until crispy and then add in curry leaves and fry. For assembling, use tacos or parathas, add the ghee roast mushrooms along with chilli vinegar, onion, fried curry leaves, and ginger. Squeeze some lemon juice on top and enjoy!

AIR-FRIED FISH & CHIPS
The perfect weekend meal that comes together in no time.

INGREDIENTS

Indian Salmon: 3 boneless fillets

Marinade for the fish
Salt: 1 tsp
Chilli powder: 1 tsp
Cumin powder: 1 tsp
Turmeric powder: ¼ tsp
Ajwain (carom seeds): 1 tsp
Oil: 1 tsp
Ginger-garlic paste: 1 tbsp
Lime juice: 2 tsp
Besan: 3 tbsp
Cornstarch: 1 tbsp
Water: 2 to 3 tbsp

METHOD
Clean the fish and divide into 2 to 3 equal portions. Add the dry spices, ginger-garlic paste, oil, and lime juice, and mix well. Add the besan, cornstarch, and water—little by little. We want the batter to be a bit on the thick side for air frying; if deep frying, it can be slightly thin. Marinate the fish for 20 minutes. Pre-heat the air fryer to 200 degrees Celsius. Place the fish on a greased sheet of parchment and air fry for 12 minutes or until properly cooked. Serve hot, garnish with lime juice, chaat masala, and coriander and enjoy with sweet potato fries and a dip!

GINGER COCONUT CHICKPEA CURRY
The perfect pick-me-up when you want to roll up in bed with a book!

INGREDIENTS

Boiled chickpeas: 1.5 cups
Boiled potato (mashed): 1
Salt: To taste
Turmeric powder: ½ tsp
Coriander powder: 1 tsp
Ginger: 1-inch piece
Coconut milk: 1 cup
Tamarind pulp: 1 tbsp
Sugar: ½ tsp
Coconut oil: 1 tbsp

For the paste
Onion: 1
Garlic: 3 cloves
Red chilli (soaked): 3
Coriander: 1 tbsp

METHOD
Start by blending the onion, garlic, soaked red chillies, and coriander. Cook the paste in coconut oil for a few minutes until fragrant. Add coriander and turmeric powders, salt, and sugar, and cook for a few more minutes. Add the boiled chickpeas and mashed boiled potato along with half a cup of the chickpea cooking liquid or water. Let the mixture simmer for 4 to 5 minutes. Finish with coconut milk and cook on low heat; do not bring the mixture to a boil. Once it thickens, finish with tamarind pulp. Best enjoyed with lime, onion rounds, and flaky Malabar parottas.

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