Tiffin Expert: Ajay Chopra. Tomato Khandvi with Tangy Green Peas Hummus:

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1 Tiffin Expert: Ajay Chopra Tomato Khandvi with Tangy Green Peas Hummus: When a traditional dish meets modern flavours, it s sure to be a winner in your child s tiffin box. Khandvi with Green Peas Hummus is a yummy twist to this classic recipe and your kids will surely ask for more of these rolls in their tiffin! Kissan Fresh Tomato Ketchup adds a tangy flavour to the dish and keeps it moist until break time. For Khandvi Batter Gram flour: 1 cup Curd: 3/4 cup Turmeric powder: ¼ teaspoon Red chilli powder: ¼ teaspoon Water: 2 cups Oil: 1 tablespoon

2 Kissan Fresh Tomato Ketchup: 2 tablespoons (30g) For Green Pea Hummus Green peas: 2 cups Olive oil: 1.5 tablespoons (20ml) Garlic: 2 cloves Lemon juice: 1 For Tempering Sugar: 2 teaspoons (10g) Vinegar: 3 teaspoons Oil: 1 tablespoon Mustard seeds: ½ teaspoon Cumin powder: ½ teaspoon Turmeric powder: ½ teaspoon Red chilli powder: ½ teaspoon Chopped coriander: 1/2 teaspoon Curry leaves: 8-10 leaves Asafoetida: A pinch For Khandvi Batter Mix all the ingredients in a mixing bowl and with a whisk, keep on stirring and mixing till the lumps have dissolved Heat oil in a pan and pour in the khandvi mixture. Stir it continuously so that lumps don t form. Cook it on a medium flame. Now take a tray and grease it with oil. Spread a somewhat thick layer of khandvi and let it cool. For Peas Hummus Combine the peas, salt, lemon juice and olive oil. Blend peas hummus until smooth Spread a layer of hummus on khandvi Now, with a knife, cut the thin strips of khandvi and then begin to roll it. For Tempering Liquid Heat oil and crackle the mustard Add curry leaves, asafoetida, vinegar, sugar, powdered spices, water and coriander leaves to it Pour the hot tempering mixture on the khandvi rolls evenly.

3 Tomato Spinach Dhokla Sandwich: This soft and fluffy Dhokla Sandwich with stuffed Spinach will become an absolute favourite amongst your kids. Kissan Fresh Tomato Ketchup gives the flavour of the dhokla a tangy tomato punch that kids will love! For Dhokla Gram flour: 1 ½ cup Fruit salt: 1 tablespoon Salt as per taste Curd: 1 cup Citric acid: 1 teaspoon Turmeric powder: A pinch For Stuffing Chopped spinach: 1 cup Salt as per taste Pepper: A pinch Kissan Fresh Tomato Ketchup: 2 tablespoons (30g) Chopped garlic & ginger: 1 ½ teaspoons Chopped green chilli: ½ teaspoon Butter: 1/2 teaspoon For Tempering Sugar: 2 teaspoons (10g) Vinegar: 3 teaspoons Oil: 1 teaspoon Mustard seeds: 1/2 teaspoon Curry leaves: 8-10 leaves Asafoetida: A pinch Lemon juice: 1 teaspoon Water For Besan Batter In a round bowl, mix besan, turmeric powder, salt, curd and gently mix it together. Add fruit salt and citric acid to the mixture. Grease a stainless steel tray. Pour in the dhokla batter.

4 Heat the water in a steamer. Place the tray so that the tray does not come in direct contact with the boiling water and cover the steamer. Cook for 10 mins or till the batter rises up & becomes fluffy. For Stuffing Heat butter in a non-stick pan and saute ginger garlic & green chilli until light brown Add the chopped Spinach and season it with salt & pepper. Add Kissan Fresh Tomato Ketchup and let the mixture cool. For Tempering Heat oil and add mustard seeds, curry leaves, asafoetida Add water, give it a boil, then add sugar and lemon juice. For Assembly Cut a square of dhokla and slice it into two Put the tempering on the dhokla slices Now layer the spinach stuffing to the dhokla slices. Loaded Potato Boat: The Loaded Potato Boat is a delicious Mexican delight which will get your child loaded with excitement. Pour in some Kissan Fresh Tomato Ketchup to add the tomato twist and an appealing red colour to the dish. Boiled potato (large): 2 Chopped onion: 1 Chopped spring onion: 2 Green sprouts: ¼ cup Garlic: 1/2 teaspoon Pepper as per taste Kissan Fresh Tomato Ketchup: 2 tablespoons Low fat cream: 1 tablespoon Processed cheese: 1 small cube Butter: 1 tablespoon Chopped coriander: ½ teaspoon Oil for frying Cut the boiled potatoes in half, lengthwise and scoop it with a spoon

5 Bake the potato scraps, seasoned with oil and salt & pepper at 180 C for 8 minutes. Reserve the scooped potato for the stuffing. For The Stuffing:- Heat butter in a non-stick pan, saute garlic and chopped onions until translucent Season it with salt and pepper. Add spring onion, chopped coriander, scooped potatoes and bean sprouts Now finish it by adding Kissan Fresh Tomato Ketchup and cream Stuff the potato skins with the stuffing and top it with the cheese Bake it for 5 minutes until the cheese melts and pack it for tiffin. Jammy Unniyappam: The classic Indian sweet, Unniyappam is a delightful addition to your child s daily routine and is sure to be a much-loved tiffin treat. Kissan Mixed Fruit Jam adds a pleasing aroma and a delicious, fruity flavour to the dish. Kissan Mixed Fruit Jam: 2 tablespoons Grated coconut: ½ cup Jaggery: 1 tablespoon (15g) Water as needed Rice flour: 1 ½ cups Whole wheat flour: 1 ½ cups Ripe banana (large): 2 Baking powder: 1 teaspoon Cardamom powder: 1 teaspoon Oil/ghee for cooking Mix the Flours with water for a thick, the consistency should be like Idli batter. Mix chopped banana with Kissan Mixed Fruit Jam & desiccated roasted coconut, add a pinch of cardamom powder. Heat paniyaram mould, glaze it with ghee Now add the flour batter Add the coconut banana mixture & top it with 1 spoon of batter, Turn the paniyarams upside down Cook until golden brown

6 Roasted Oats, Sweet Potato & Barley Tikki: Oats with Sweet Potato and Barley Tikki is a scrumptious snack that s delicious and healthy too, because it comes packed with superfoods! The Kissan Fresh Tomato Ketchup is the star ingredient on the flavour front, making it an ideal tiffin recipe. Oats: 1 cup Sweet potato (medium): 2 Kissan Fresh Tomato Ketchup: 2 tablespoons (30g) Barley: 50g Green chillies: 2 Grated ginger (optional): ½ teaspoon Chopped coriander leaves: 2 tablespoons Turmeric powder: ½ teaspoon Red chilli powder: 1 teaspoon Roasted cumin powder a pinch Chopped onion: 1 Coriander powder: ½ teaspoon Green chilli: ½ teaspoon (optional) Garam masala: 1 teaspoon Chaat masala: 1 teaspoon Lemon juice: 1 teaspoon Oil to pan fry For Coating Oats: ½ cup Maida/All purpose flour: 2 tablespoons Water: ¼ cup Boil sweet potato in pressure cooker for 3-4 whistles, once the pressure has released, peel and mash or grate the sweet potatoes While the sweet potato is getting pressure cooked, roast all the oats until light brown, keep stirring to avoid burning. Keep aside 1/2 cup of oats. Finely chop the green chilli and coriander leaves. In a large bowl take mashed sweet potato, oats, soaked barley, ginger, onion, Kissan Fresh Tomato Ketchup, green chilli, coriander leaves, turmeric powder, red chilli powder, cumin powder, salt, chaat masala, garam masala powder, coriander powder, lemon juice and mix everything well to form a smooth dough. Oats will work as binding agent, if you are not able to bind all the ingredients add 1 to 2 tbsp more oats or as required. You can also add bread crumbs

7 Divide the dough into 12 to 14 pieces and shape them into round, oval or any shape you prefer with 1/2 inch thickness. In a small bowl, mix maida and water and make it into a smooth paste without any lumps and in another plate spread the oats to coat the tikkis. Dip the tikkis into the maida mixture covering all sides quickly and then roll them in oats spread. Heat a pan or tawa, add 1 to 2 tablespoons oil and place 4 to 6 tikkis (depends on your pan size), do not over crowd them and cook in slow to medium flame until golden brown.