Paneer Burji – Just the thing your kids will love



KIDS LOVE PANEER!! And this is a universal truth. What we’ve observed in our endless playgroup activities, birthday celebrations & house parties is kids devouring this amazing food and actually relishing it. Besides, paneer is high on protein, calcium and minerals & digests easily.

This PANEER BURJI recipe is a perfect way for you children to enjoy it. What’s more, it will become your family’s favorite in no time.


  • Paneer
  • Onions
  • Tomatoes
  • Cumin seeds
  • Ginger-Garlic paste
  • Green chilli
  • Spice powders
  • Coriander leaves
  • Oil or ghee


  • Crumble the paneer/cottage cheese and keep aside.


  • Heat oil or ghee or butter in a pan. Add cumin seeds and crackle them.
  • Then add onions.
  • When the onions become translucent, add chopped ginger-garlic paste and chili. Sauté till the raw aroma of ginger-garlic goes away.


  • Then add tomatoes. Cook tomatoes till they become soft. You can add also add a pinch of salt so that the tomatoes get cooked faster.
  • Now add all the spice powders. Stir and mix well.


  • Finally, add the crumbled paneer. Stir and cook for 1 to 2 minutes
  • Don’t cook the paneer for a long time as they harden and lose their softness. Lastly add chopped coriander leaves to paneer bhurji and mix.


  • Serve paneer bhurji with bread toast. You can also serve paneer bhurji with rotis, plain parathas or as a side dish.

 Reference: http://www.vegrecipesofindia.com

Read more of our recipes at http://kidsdirectorybangalore.in/category/receipe-of-the-week/



BADAM PISTA BARFI – for the kid’s guilt-free snacking!



Dry Fruits like Pistachios, Almonds, Cashews are considered some of the best healthy snacking foods for children during their growing up years. While we adults love munching on them, not all children take to them quickly. This BADAM PISTA BARFI recipe is therefore a very good way to incorporate these dry fruits into their daily meals. Add it to their lunch boxes as a sweet or let them snack on it in the evenings after a busy day at school. They will come to love it, just as much as you do.


  • ½ cup almonds
  • ½ cup pistachios
  • ⅓ cup sugar
  • 3 green cardamoms
  • 100 grams or ¾ cup grated khoya (milk product)


  • Begin by heating a pan and on a low flame, roast the almonds and pistachios lightly for about 2 to 3 minutes. Make sure they don’t get browned. Just a light roasting. Meanwhile, grease a tray or plate with ¼ tsp ghee.
  • Once the almonds and pistachios cool down, blend them in a grinder. Also add the seeds from 3 green cardamoms pods to it.
  • Grind to a powdery texture. If there are tiny pieces or bits of almonds or pistachios, its fine. Don’t grind too much as then oil would release from the nuts.


  • In the same pan, directly grate the khoya and add ⅓ cup sugar. 3
  • Keep the pan on a low flame and begin to stir the mixture. Keep on stirring the mixture continuously.
  • Both the khoya and sugar would begin to melt. The consistency of mixture would become slightly thin. So as soon you see the mixture bubbling and slightly thickening, remove the pan from fire. Here we don’t need to cook the khoya more, as the powdered almonds and pistachios help in binding the barfi. Don’t overcook as then the barfi will become chewy. 4
  • Add the powdered almonds, pistachios & cardamom mixture to the khoya mixture. Mix quickly and very well. 5
  • Pour the barfi mixture on the greased tray and spread it to a layer of ½ inch thickness from all sides. Level the top with the spatula.
  • Sprinkle some finely chopped or powdered almonds and pistachios all over the barfi. With a spatula or your fingers lightly press the chopped dry fruits on the barfi. 6
  • Once cooled at room temperature, slice the barfi into smaller pieces.
  • Serve Badam Pista Barfi straight away or store in an air tight box. These stay well for 3 to 4 days in a cold climate. Otherwise keep in the fridge.

Reference: http://www.vegrecipesofindia.com