PURAN POLI, Healthy & Delicious Sweet Rotis



Among the different Indian food preparations made by people from different states, one food that has many versions across North and South India, is the humble SWEET PARANTHA, also called PURAN POLI or SWEET POLI.

A common sweet prepared by women of South India, especially Maharashtra, this is a healthy, delectable wheat and jaggery based roti for festivals and pujas. Although it can be time-consuming, it will be much loved by your kids, and the combination of gram and jaggery is a nutritious option for the kid’s lunch box or an evening meal.

Below is a step-by-step picture tutorial on how it can be made;


To prepare Puranam (gram flour mixture):

1/2 cup Chana Dal | Kadalai paruppu

1/2 cup Jaggery

1/4 cup Cardamom powder

 For the Roti/ Poli:

1 tsp Oil

3/4 cup All purpose flour / Maida

1/2 tbsp Rice Flour

1/2 tbsp Sooji

1/4 tsp Turmeric



For the Roti/Poli:

Make a soft dough by mixing and kneading all the ingredients mentioned in  above, along with water. Once done, allow it to rest till the puranam is prepared. Make small ough balls out of this in the size of a lemon.



For Puranam:

1. Wash and pressure cook channa dal for 4 whistles, till it turns soft. Grind it to a smooth paste in a blender.



2, In a medium pan, add the ground channa dal, powdered jaggery and cardamom powder. Cook in low flame till all the three ingredients are mixed well. Now take a small ball of dough, slightly of a larger size to prepare the outer layer of the poli .



3. Next, take a clean plastic cover. Place the outer dough ball on it, pat it flat gently, shaping it into a small roti. Place a small ball of  puranam in the center of this roti and close the outer layer. Apply a little oil on the hand and pat the entire ball to flatten it to 5-7 inch diameter.





4. Now heat the dosa pan. Flip the plastic cover in one hand and carefully place the poli on the dosa pan.Drizzle 1/2 tsp of ghee or oil if needed. Cook till golden spots appear on some places. Turn and drizzle 1/2 tsp of oil. Cook until golden spots appear on the other side too. Repeat the process for remaining dough balls as well.



Make this tasty Puran Polis and store them for a day or two, they make for a healthy filling sweet.

Source- http://www.nithyasnalabagam.com/2013/04/puran-poli-sweet-poli.html



NOODLE HEARTS, sure to vet your children’s appetite!


noodle hearts

The familiar taste of maggi noodles, a new shape that grabs attention, the goodness of almonds – what’s not to like about these NOODLE HEARTS. If your kid won’t be intrigued by the shape, they will definitely by the taste. Make it for their lunch boxes or evening snacks, and you have one more food option that the kids will just never get tired of.


  • 1 Pack (100g/4oz) of noodles (Maggi or Ramen)
  • 2 tbsp. butter
  • 2 tbsp. Whole Wheat flour (atta)
  • ¾ cup milk
  • 1 carrot – grated (3/4 cup)
  • ¾ cup finely chopped cabbage
  • 1 tbsp. almond powder (8 – 10 almonds, ground)
  • Salt and pepper to taste



  1. Begin by boiling Maggi noodles in just one cup water on medium flame till the water gets absorbed
  2. Next, melt the butter in a heavy bottomed pan on low heat.
  3. Add flour into the butter and stir fry for 1 minute. Remove from heat and cool. Add milk next, stirring continuously till lumps dissolve and return the pan to heat again.
  4. Add carrots, cabbage, almond powder to the flour batter in the pan and cook till thick. Put a pinch of salt into it.
  5. Finally, add the boiled noodles to the pan. Cook for 2-3 minutes more and keep mixing the noodles gently. Do not mash the noodles.
  6. Cook till the mixture turns thick enough to be shaped into cutlets. Remove from heat. Cool.
  7. With oiled hands, make heart shaped cutlets and refrigerate overnight. Next morning shallow or deep fry.

These delicious tasty Noodle Hearts make for a quick and healthy snack option for the kids evening tea. When you make them, we’d love to see what you do. Share with us photos on your version of these rolls on our Facebook page, https://www.facebook.com/kidsdirectorybangalore

This recipe is a part of the LEARNING TIME series of 12 cookbooks that cover cuisines from all over the world. To win this complete set worth 4k, just answer 5 simple questions at http://kidsdirectorybangalore.in/learning-time-contest/


Kalan and Avial- 2 MUST HAVE DISHES in your ONAM SADHYA

Onam celebrated by Malayalis worldwide during the month of September, is a ‘Harvest Festival’, where numerous vegetarian dishes are prepared and eaten with the entire family. This ancient festival celebrating the Asura King Mahabali’s annual visit from Patala (the underworld) is also about celebrating the annual rice harvesting.

The festival of Onam is incomplete without the ONAM SADHYA, a feast of vegetarian delights made from a variety of ingredients. A traditional sadhya can have 28 dishes, all served in a single course. If you are surprised, then consider that many generations ago, that number used to be 64!!!



Among the many of them, KALAN and AVIAL are two dishes that every sadhya must have. Below, are the recipes on how you can make them.


An essential part of an Onam Sadhya, Kalan is a mildly spiced vegetable curry, with yoghurt/ curds at its base. The addition of coconut oil gives it a beautiful flavour. The trick in preparing it, is putting a stop to the cooking before the curd splits.



  • Yoghurt(katta thairu) – 2 cup
  • Elephant yam – chopped 1/4 cup
  • Raw Banana – 1/4 cup
  • Curry leaves – 2 sprigs
  • Green chilli – 1/4 cup
  • Turmeric powder – 1/4 tsp
  • Chilli powder – 1/4 tsp
  • Pepper powder – 1 tsp
  • Salt to taste
  • Grated coconut – 1 cup
  • Cumin – 1/4 tsp
  • Coconut oil – 2 tsp
  • Mustard – 1/2 tsp
  • Red chilli – 3 nos.
  • Fenugreek – 1/2  tsp.


Begin by cooking the elephant yam, banana,  curry leaves, green chilli, turmeric powder, chilli powder and pepper powder in a pressure cooker with enough water and salt.Once its cooked stir well till the water dries off. Next, pour the yoghurt into it and mix well.

Now, grind the grated coconut and cumin and add this mixture to the pan as well. Once it starts to boil remove it from the fire (or the curd will split)

Season mustard, red chilli, curry leaves using coconut oil and add this to the curry.

Fry the fenugreek and grind it to form powder. Once the curry cools down add the fried fenugreek powder.
If the sourness is too much, then add some sugar.

Your mildly spiced Kalan is ready to be served.


Avial is curd based curry, but with a marked tanginess. The ingredients used are very minimal, but carry a surprising complexity of flavours.




  • Mixed Vegetables – (drumsticks, carrots, beans, elephant yam, cucumber, potatoes ,snake gourd or any other vegetables of your choice) – 2 – 3 cup
  • Green chili split lengthwise – 2-3
  • Salt to taste
  • Curry leaves – 5-6
  • Curd – 1/4 to 1/2 cup yogurt (adjust as per the tanginess)
  • Oil (preferably coconut oil for authentic flavor)

To grind

  • Grated coconut – 1.5 cup
  • Cumin seeds – 2 large pinches
  • Green chili – 3-4
  • Garlic – 2 cloves (optional)
  • Turmeric powder – 1/4 tea spoon


Begin by chopping all the vegetables in medium length and cooking it with just enough water and salt.

In a food processor coarsely grind grated coconut, cumin seeds, turmeric powder, garlic, green chilies and 2 or 3 curry leaves. Add this and yogurt to the cooked vegetables and combine well. Simmer for 5 minutes and remove from fire.

Finally, drizzle the curry with a spoon of coconut oil and garnish with some curry leaves. Serve warm.

Note: To get the best flavor out of this dish it is recommended that it be cooked in a ‘mann chatti’, a kind of earthenware utensil.

We hope these 2 simple dishes will be tried by you, because besides being high on taste, they can be a healthy addition to your regular meals.



With the weekend underway, and in fact almost coming to a close, most mums would be thinking about tomorrow; what food to prepare, the prep  that needs to get done and what can you can cook different for your kid and family when compared to last week. To summarize, you want something QUICK, HASSLE-FREE and relatively EASY TO ACCOMPLISH.

With a time crunch that most of us face due to work commitments, the question is; how do you come up with a healthy delicious meal that your child and family can polish off in a jiffy! Well, we’ve got a few great recipes that we’ve tried and also show you how to handle the basic ingredients that go into them.


To begin with, lets start the PEELING

1. PEELING GINGER with a Spoon (rather than a knife). Find out how it can be done here

GINGER Peeling &


RECIPE- Ginger is a very wintery herb, and can put the spice into a dull and lethargic day. Making this CARROT GINGER SOUP WITH OREGANO CROUTONS during the evening, especially when its cold and rainy outside can be a perfect way to ward off the cold, especially in your little one. Find the recipe here

2. PEELING GARLIC in less than 10 seconds (by shaking them up)- A wonderful video that shows how to do this can be found here.

GARLIC Peeling and


RECIPE- Garlic is one flavorful herb that one just can’t do without. Besides its obvious taste, it is also great for digestion, something that will do wonders for your child’s tummy. Try this tasty GARLIC MUSHROOM QUINOA side dish that can be served with rice or rotis, the recipe for which you will find here.

3. PEELING SHALLOTS/ ONIONS (when in large quantities)- Learn the quick way to do it here



RECIPE- Shallots or Onions are a mainstay in most Indian households. Notwithstanding their high market price in the last few months, there are very few dishes that don’t use onions. And yet, onions are great for health, and if you are to use them, then making this scrumptious GLAZED SHALLOT, WALNUT, SAGE AND GOAT CHEESE PIZZA is a must. They will be a favourite with your kids in no time. Find the recipe here.

If you have loved these recipes, then come back next week to view some more KITCHEN HACKS & great RECIPES that go with them.