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Recipes - Back To School Recipes

Compiled by Nirmala Garimella




½ refined flour

2 eggs

½ cup milk

1/3 cup carrots

1/3 cup baby corn, chopped

1/3cup French beans, chopped

1/3 cup white sauce

2 tsp paprika

1/2tsp thyme

2 tbsp olive oil

2 tsp sesame seeds

1/3cup cabbage chopped

salt and pepper



In a pan heat butter for a minute. Add wheat flour and sauté for  minute. Add in milk and mix well. Your white sauce is ready


In a bowl mix in refined flour,milk ,egg and seasonings. Prepare pancakes or use a ready pancake mix to make pancakes


Steam the chopped vegetables,stir in the white sauce,thyme,sesame seeds, salt and pepper.


Spread the vegetable mixture over the pancakes. They are two ways of serving this.layer it in a tray and bake at 350 for 20 minutes. Roll tehm tightly and keep in a refridgerator till ready to serve. Cut pancake into slices. Serve hot with chopped red cabbage and paprika.






1/3 cup whole wheat flour

1/3 cup maida

½ cup soaked chana dal

½ cup milk

1 inch piece ginger

1tsp whole cumin seeds

½ tsp black pepper

½ tsp turmeric powder

1tsp red chilli powder

½ tsp garam masala

2 tsps chopped cilantro

½ tbsp lemon juice


4 tbsp  ghee or clarified butter




Combine the 2 flours and add salt. Add the milk and water accordingly to knead into dough. Apply a thin film of oil on the surface of the dough to prevent dryness and cover with a clean damp cloth. Keep aside for half hour.


Boil the dal with salt until soft. Drain the excess water if necessary. Roast the whole cumin seeds and black pepper. Make a dry past of this with the Dal using a blender or mash it thoroughtly . Add lemon juice, chopped ginger and cilantro. Make round balls with the dough and shape into rotis. Apply the dal mixture on the facing side of the roti and cover with another. Seal the sides. Dry cook on a griddle on a slow fire. Apply ghee on both sides and serve hot with pickle or chutney.






¾ cup oats

¼ cup sesame seeds

¾ cup brown sugar

2 tbsp raisins

¾ cup dessicated coconut ( optional)

½ cup melted butter




Mix oats, sesame seeds, brown sugar, raisins and coconut. Add melted butter. Take a small rectangular dish or a tray and place a aluminium foil over it. Grease the foil with oil. Now spread the mixture on it in such a way to get an ½ inch layer. Bake in a preheated oven at 250 F for about 10-12 minutes till light golden. Cool. Cut into fingers and serve.






¾ cup boneless chicken breasts

1 green pepper

2 tomatoes

2 onions

a pinch of asafetida

1 tsp cumin seeds

4-5 green chillies slit

2 tbsp ginger garlic paste

1 tbsp chaat masala

3 tbsp cilantro chopped

1 tsp cumin powder

1 tsp garam masala

½ tsp turmeric powder

1 tsp red chilli powder

½ bunch fresh mint leaves

1 tbsp oil and salt to taste



Cut chicken, 2 tomatoes, green pepper and onions into juliennes. Chop the rest of the onions and tomatoes. Heat  oil in a pan.  Add asafetida, cumin seeds and slit green chillies. Add onions and stir till golden brown. Add ginger garlic paste and cook. Mix a little water with all the powder masalas. Add this to the pan and stir. Now add chiken and cook on a low flame till chicken has cooked and absorbed all the flavors. Add salt and check for seasonings. At the every end add the green pepper, mint, chaat masala and cilantro. Remove from flame and serve hot garnished with ginger juliennes and mint sprigs.







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