Children’s Day 2024: Chef Kunal Kapur Shares Healthy Soya And Millet Recipes For Kids

Children’s Day is finally here, a day bursting with excitement and endless possibilities! It’s the most awaited time for kids as they look forward to celebrating this day while being showered with love and pampering by everyone. Hence, if you are looking to make the day special by rustling up a feast of delicious and healthy snacks, Slurrp interviewed Chef Kunal Kapur for his favourite recipes. 

Also Read: Children’s Day 2024: Nutritionist Shares Ways To Make Healthy Food Fun For Picky Eaters

Soya Keema Pav 

Ingredients:

• 1 litre of Water  
• 1 cup of Soya Kheema  
• ½ cup of Soya Chunks  
• ½ teaspoon of Salt  
• 1 teaspoon of chopped Ginger 
• 1 no of slit Green Chilli   
• ½ teaspoon of Turmeric

For Masala  

• 2 + 1½ tablespoons of Oil  
• 1 teaspoon of Cumin  
• 2 nos of slit Green Chillies 
• 2 teaspoons of chopped Ginger  
• 2 teaspoons of chopped Garlic  
• 1 cup of chopped Onion  
• A dash of Water  
• ½ teaspoon of Turmeric  
• 2 teaspoons of Kashmiri Chilli Powder  
• 1 tablespoon of Coriander Powder  
• 1 tablespoon of Pav Bhaji Masala  
• 2 teaspoons of Chaat Masala  
• 2 cups of Fresh Tomato Puree  
• Salt to taste 
• 1 no of large, boiled Potato  
• ⅓ cup of chopped Capsicum 
• A generous pinch of Kasoori Methi Powder  
• 2 cups of Water  
• A handful of chopped Coriander  
• ¾ tablespoon oil
• 8 nos of Pao Bread  

Accompaniments

• Sliced Onion 
• Sliced Tomato  
• Lemon, wedges  
• Green Chilli  

Instructions:

1. Begin the preparation by boiling 1 litre of water in a deep-bottomed vessel. Add soya kheema, soya chunks, salt, chopped ginger, green chilli, and turmeric and cook until the soya turns tender. Drain the excess water and set it aside.
2. Heat some oil in a pan. Add cumin, green chilli, chopped ginger, and garlic and sauté them until aromatic.
3. Mix in the chopped onions and cook them, until they become golden brown. Add a dash of water to prevent burning.
4. Add turmeric, Kashmiri chilli powder, coriander powder, pav bhaji masala, and chaat masala and continue cooking it for 2-3 minutes. Pour in fresh tomato puree and cook until the oil separates. 
5. Then, add the cooked soya keema to the masala and mix them well.
6. Take the boiled potato, mash it and add it to the masala. Add chopped capsicum, kasoori methi powder, and 2 cups of water and let it simmer for 10-15 minutes. Then, garnish it with chopped coriander and serve.

Soya Hakka Noodles 

Ingredients:

For Soya Chunks

• ½ litre of Water  
• 1 cup of Soya chunks  
• 1 ½ tablespoons of Soya sauce 
• 1 teaspoon of chopped Ginger 
• ¼ teaspoon of Salt  

For Hakka Noodles

• 3 tablespoons of Oil
• 1 tablespoon of chopped Garlic 
• 1 tablespoon of chopped Ginger 
• ½ cup of sliced Onions  
• 1 cup of shredded Cabbage  
• ½ cup of Carrot julienne 
• 1 cup of different coloured Bell Peppers, julienne 
• 3 cups of boiled Wheat noodles 
• 2 ½ tablespoons of Soya sauce 
• Salt to taste 
• ½ tsp of Pepper powder 
• Handful of chopped Spring onions 

Instructions:

1. Boil the Soya chunks with water, Soya sauce, chopped ginger, and salt until they are soft and tender. Strain them and let them cool.
2. Heat a Kadai on high flame and add oil.
3. Add chopped garlic, ginger and sliced onions and stir fry them for 1 minute.
4. Toss in shredded cabbage, julienned carrot, and julienned bell peppers and stir fry them on high heat for 2 minutes. Then toss in the boiled soya chunks.
5. Add boiled wheat noodles, Soya sauce, salt, pepper powder, and chopped spring onions. Toss them to allow the soya chunks to absorb all the flavours, then serve it.

Healthy Millet Cutlet

Ingredients:

• 2½ tablespoons of oil
• ½ teaspoon of hing
• 1 teaspoon of Cumin seeds
• ½ teaspoon of crushed Black pepper  
• A sprig of Curry leaves  
• 2 nos of chopped Green chillies 
• 2 tablespoons of chopped Ginger 
• 4 cups of Water  
• Salt to taste 
• ¼ cup of roasted Peanuts  
• ¼ cup of broken Cashewnut 
• ½ cup of grated Carrots  
• ¼ cup of chopped French Beans  
• ⅓ cup of boiled Corn 
• ⅓ cup of Green peas  
• ½ teaspoon of Turmeric  
• 1 teaspoon of Chilli flakes  
• 1 cup of Barnyard Millet (Samak Rice) 
• Handful of chopped Coriander leaves

Instructions:

1. Take a deep-bottomed pan and temper hing, jeera, crushed black pepper, curry leaves, chopped green chillies, and chopped ginger. Pour water and add salt to the mixture and bring it to a boil.
2. Add roasted peanuts, broken cashew nuts, grated carrot, peas, chopped beans, corn, turmeric powder, and chilli flakes (optional).
3. Once it starts to boil, gradually add millet while stirring the mixture to prevent any lumps. Cook it until it reaches a dough-like consistency, then transfer it to a plate to cool.
4. Add freshly chopped coriander to the mixture once it is at room temperature and shape it into equal-sized patties. Heat some oil in a pan and sear the cutlets on both sides until golden brown.
5. Serve them hot.