Bottoms up! Top Bars in Delhi to Grab That Perfect Drink

Be it grueling meetings, critical deadlines or painful heart breaks; a perfect drink is a perfect antidote to all your stress. Ummm…. Come to think of it, why just stress? Aren’t glasses of wine or mugs of beer our loyal pals at any get together or outing? No wonder bars are favourite hangout zones of many.

When it comes to the capital, the city has a thriving night life. But out of heaps of pubs and bars in Delhi, if you have to choose one, we bet it might turn out to be your life’s toughest decision. Worry not! We have the right solution for this dilemma of yours. Here are some of the best bars in Delhi where you can unwind, shout bottoms up with your buddies and call for another! Don’t forget to book a table with Clicktable at these best bars of Delhi to avoid last minute hiccups.

Route 04 – Connaught Place

This American diner is a perfect place to relax and unwind with friends. Besides the long happy hours and great cocktails served here, the place is an ideal and trendy hangout for beer lovers. With retro music and Karaoke night every Friday, the restaurant could easily resemble a diner of a busy motorway in the Mid-West, USA. Popular amongst youngsters we suggest you book your table in advance with Clicktable, especially if you are planning to visit on the weekend.

  • Ambiance: Casual
  • Cost for two: ₹ 1500
  • Must try drink: The reasonably priced beer & Mojito (amongst other cocktails)
  • Accompaniments: Multi cuisine eats, along with exotic Shisha for hookah lovers.


Image Credit: DelhiPedia

Garage Inc – Hauz Khas Village

Located at the famous Hauz Khas Village, this contemporary American Diner offers excellent food and a great ambiance to match. The rustic wooden interiors and brick walls that give a look of a garage complement its name well. The gastronomic spread offers a wide array of scrumptious American and Tex-Mex delights. With a cozy and inviting ambiance, courteous staff, and comforting food, this bar is surely one not to be missed.

  • Ambiance: Trendy
  • Cost for two: ₹ 2000
  • Must try drink: Frozen Strawberry Margarita (amongst other cocktails)
  • Accompaniments: Crispy chicken bucket, Raggae Nachos.


Image Credit: Clicktable

Reminiscent of the once famous Teddy Boy culture in the UK during the 1950s, you are greeted with great music and a positive vibe as soon as you step into the bar. The deer heads on vintage walls, leather couches, funky artwork and vibrant interiors are what you can expect while visiting the place. It is the ideal bar to chill out with friends or family over fantastic drinks and good food.

  • Ambiance: Resembles a funky British Pub
  • Cost for two: ₹ 1600
  • Must try drink: The reasonably priced beer & cocktails
  • Accompaniments: Lip smacking fusion food & hookahs.


Image Credit: Clicktable

Londoners Bistro & Pub- (GK) 1

Visit the pub to get a real feel of Great Britain. Sporting French windows and a double decker red bus, the bar has both indoor as well as outdoor seating options. The live music and trendy ambiance attract a lot of youngsters to the bar. Serving delicious dishes from British, Chinese and Italian cuisine and an extensive variety of drinks; it is the perfect location to spend a lively evening with friends. Providing great liquor deals, if booked via Clicktable, it is an ideal place for bar lovers.

  • Ambiance: Chic & Trendy
  • Cost for two: ₹ 2000
  • Must try drink: The reasonably priced beer & cocktails
  • Accompaniments: Butter chicken pie, pizzas.


Image Credit:

Now that you too are updated with so many fantastic options of bars in Delhi, which one do you plan to visit this weekend?


Fish and its recipes

According to Wikipedia, “fish is any member of a paraphyletic group of organisms that consist of all gill-bearing aquatic craniate animals that lack limbs with digits.”

Fish is the main source of protein and we all know that too. Overall, about one-sixth of the total world’s protein is estimated to be delivered by the fish.

Benefits of eating fish: Fish is one eatable which is really nutritious. It contains very rich amount of vitamins, mineral and proteins. Fish is essential to maintain good health.

There are broadly three categories of fish available in the market:




  1. OILY FISH: Fillets contain 30% of oil. Oily fish can be contrasted with white fish. Some of the oily fishes are Salmon, Mackerel, Fresh tuna, Sardines and Herring.
  1. WHITE FISH: It is mostly found in “Canada”. It is referred to as “humpback”. Some of the white fishes are Cod, Plaice, Whiting, Haddock, Sole and Hack.
  1. SHELLFISH:  It is mainly available in salt water. Some of the shellfishes are Crabs, Mussels, Oysters, Lobster and Prawns.

Oily fish is a rich source of Vitamin A, D and E. Fish contains Omega-3 Fat which is essential for a good heart, eyes and nervous system.


EAT FISH IN A WEEK: You must have two portions of fish in a week and at least one portion of oily fish to get the essential nutrients and proteins.




FRESH: You can buy fresh fish for more flavors. You should keep it in mind that fish you are going to eat should be fresh and clean properly.

FROZEN: You can also opt for a frozen fish. Frozen fish contains the same nutrients as a fresh fish. Basically, the fish is frozen and wrapped in plastic bags so that the proteins and the nutrients won’t fade away.





2 teaspoons whole-grain mustard

1 teaspoon honey

¼ teaspoon ground turmeric

¼ teaspoon ground red pepper

1/8 teaspoon garlic powder

¼ teaspoon salt

4 (6-ounch) salmon fillets
Cooking spray


PREPARATIONS: Combine the first 6 ingredients in a mixing bowl and mix it well. Now rub this on the salmon fillets. Now, place fillets in a pan coated with cooking spray. Cook fish until it flakes easily.

WAY TO SERVE: Simply serve it with garlic, salt and pepper to get the perfect flavor.


  1. SESAME TUNA WITH SPICY SLAW: You can bind this dish with rice to bring out the more delicious flavor.



1 tbsp sesame oil

4 (6-ounce) of tuna steaks

2 tbsp soy sauce

2 tsp black pepper

1 tsp sesame seeds

2 tbsp water

2 tbsp sugar

1 tsp any hot chilly sauce

¾ tsp fish sauce

½ tsp rice vinegar

½ tsp ginger

4 cup packaged hair slaw

2 tbsp green onions



Heat some oil in a non-stick pan over low flame. Mix fish with soy sauce, add pepper and sesame seeds over the fish. Roast the fish in a pan until it flakes easily. Now, combine water and the rest 5 ingredients in a bowl. Mix slaw and onions in a bowl. Toss it well and serve.






4 cup thinly chopped cabbage

1 cup chopped tomato

1/3 cup sliced chopped green onion

¼ cup chopped cilantro

2 tbsp lemon juice

5 tsp extra virgin olive oil

½ tbsp oil

1 pound tilapia fillets

1 tsp chilly powder

8 (6-inch) corn tortillas



Combine first four ingredients in a bowl. Now, add lemon juice, oil and 14 tbsp. of salt and toss it well.

Now, add some oil in a pan on a medium flame. Add fish to flame and spread chilly powder and other to it and cook it for at least 3 minutes. Meanwhile, you can check if the fish is cooked properly or not. Now, remove the pan from the heat and cut the fishes into pieces.

The next step is to warm tortillas according to the directions written on it. Now, add 1 tbsp. of cabbage in the center of tortillas and add a piece of fish on it. Then fold it and you are ready to go.

TIP: You can serve it as a side dish on your Dinner or Lunch table.







1 tbsp rice vinegar

1 tbsp grated ginger

1 tbsp fresh thyme leaves

4 tbsp extra virgin olive oil

Salt and pepper

Red onion in pieces

Peaches also in pieces

6-ounch salmon steaks



  1. Heat grill to medium flame. In a bowl, combine ginger, thyme, vinegar, 3 tbsp oil and ¼ tbsp of salt and pepper and place it aside.
  1. Now add onion, peaches, 1tbsp oil, salt and pepper according to taste.
  1. Season the Salmon with salt and pepper.
  1. Grill the onion and salmon for 5-6 minutes per side.
  1. After it grills, peaches it each side for 2-3 minutes.
  1. Drizzle the selmon with vinegar and serve it with onion and peaches.






½ cup sour soup

3 tbsp mayonnaise

3 tbsp milk

½ tsp cumic

Large shrimp peeled

3 tbsp melted butter

2 large garlic cloves

4 lime pieces


6 inch corn tortillas

3 cups cabbage

Tomato salsa



  1. Heat grill on a low flame. Add sour cream, mayonnaise, milk and cumic and set aside.
  1. Skewer the shrimp (if you use wood shrimp, soak it in water for 10 minutes). Combine butter and garlic in a bowl and burst the shrimp.
  1. Place the shrimp on grill and cook it for 3-4 minutes till the lemon becomes brown.
  1. Remove shrimp from heat and add salt to it.
  1. Grill the tortillas and cook it for 30 seconds and keep it in a bag to keep it warm.
  1. Place the shrimp and divide it in equal portions on tortillas. Serve it with cabbage, sour cream sauce, tomatilla sauce and grilled lime over it.






11/2 pound skinless salmon fillet

Salt and pepper

¼ cup olive oil

¼ cup chopped cilantro

2 tbsp chopped toasted pine nuts

2 tsp lemon zest

4 pieces lavash bread



  1. Heat grill on a medium flame. Thread salmon onto skewers and season it with salt and pepper.
  1. Grill salmon for 5 to 6 minutes.
  1. In a bowl, add olive oil, cilantro, pine nuts, and lemon zest. Serve it with salmon and lavash bread.






4 tbsp olive oil

11/2 peeled and raw shrimp

1 tsp lemon zest

2 tbsp lemon juice

Salt and black pepper

1 small baguette

Some tomatoes

2 cup basil leaves



  1. Heat the grill on low flame and grease it with some oil.
  1. Toss the shrimp with lemon zest, 1tbsp oil, salt and pepper according to your taste. Brush the baguette with oil.
  1. Grill the baguette and shrimp until it becomes golden brown.
  1. In a separate bowl, toss shrimp, baguette, tomatoes, basil leaves with lemon juice, oil, salt and pepper.



  1. FISH FILLETS: If you want to try some easy baked fish dishes than you must try this.




1 ½ pounds white fish fillets

Cooking spray

1 tbsp lemon juice

1 tbsp mayonnaise

1/8 tsp onion powder

1/8 tsp black pepper

½ cup fresh bread crumbs

1 ½ cup melted butter

2 tbsp fresh chopped parsley



  1. Pre heat oven to 425 degree. Now place fish in an oven by rubbing cooking oil on it.
  1. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl and spread it on the fish.
  1. Now, bake the fish for about 20 minutes until it flakes.






1 1/2 lb tilapia fillets

4 tbsp butter melted

2 tsp lime juice

1-2 garlic clove

1 tbsp sugar

½ tsp pepper

½ tsp thyme

1 tbsp chopped parsley

½ cup bread crums



  1. Pre heat the oven at 425 degree and grease the baking tray with oil or spread some cooking oil on it.
  1. Raines fish fillets and pet them dry. Set it on baking tray.
  1. Mix all the ingredients in a mixing bowl except the bread crumbs.
  1. Now, spread all the mixture on the fish and spread bread crumbs at last.
  1. At last, bake the fish for about 20 minutes.

So, at the end, we would conclude by saying that it is your choice to try any of the above described recipes but do make sure to choose the fish from the right market and at the right state of freshness. Health is the utmost priority for everyone so do make sure of it. Take Care and have a happy fish eating!

Mouth – Watering Food Recipes Right From The Streets Of Kerala

India is famous all over the world for two most prominent things: One is its Heritage and second one is the Street Food. If we move towards the south of India, then Kerala is one amazing destination to spend some memorable days of your life. Nevertheless, if you are a foodie then the perks gets just doubled for you because Kerala has a wide range of delicious street food to offer, that everyone should try at least once in their lifetime. Apart from the traditional south Indian dishes such as “Idli sambhar” or “Dosa”, there are a lot many other street food specialties that can also be seen being sold by the vendors. Did your taste buds already got excited? But if you have no plans to visit Kerala any time sooner, there is nothing to be sad about. Here in this article we are describing the recipes of all the famous street foods of Kerala. So now you can even prepare it on your own; at your place and enjoy the authenticity of the culture.

This time, make Kerala food a part of your kitchen and earn countless compliments from your loved ones.

  1. Dosa:


Let’s start with the most authentic dish of southern India; that is Dosa. Kerala is a coastal area therefore rice is available there in abundance. Dosa is a dish mainly made of rice flour. The most appropriate recipe to make it with perfection is:

  • Grind rice and urad dal in the proportion of 2:1. Add sufficient water to the mixture to give it a form of batter.
  • Heat up the ‘tawa’ and pour a few drops of oil (preferably coconut oil) over it.
  • Spread the batter on the ‘tawa’ evenly. Let it cook till it becomes crispy.
  • You can pour more oil if needed but make sure the tawa should be enough greasy so that dosa does not stick to it.
  • You can either keep the dosa plain, or add flavors to it by adding a tasty stuffing of potato, onion and cheese.

Read More : How to make Malai Kofta ?

  1. Chhola Bhatura:


Chhola Bhatura is traditionally a North Indian dish however it is equally famous in Southern India too; specially Kerala. If you are a spicy food lover, then you definitely need to learn this recipe and give it a try.

  • Mix “maida” with a small spoon of oil and water to prepare soft dough.
  • While preparing the dough either add curd or a little yeast along with a bit of baking soda.
  • Make normal size chapattis with the dough and deep fry them in oil.
  • Eat them with regular chhola curry.

For Chhola Curry, soak about one bowl of cholla (chickpeas) in water and next day boil them in pressure cooker till it can be finely mashed. Then make tomato puree adding all the spices in it and mix it well to the boiled chhola. Serve it hot; garnished with onion rings and coriander.

  1. Sundal:


Sundal is an extremely popular chickpea salad of South India. As well as, it is very easy to prepare it.

  • Add a pinch of salt in normal water and keep the beans soaked all night.
  • Boil the soaked beans the other day, preferably in a pressure cooker for 2 whistles.
  • On the other hand, take a frying pan, put some ghee into it and heat it up.
  • Then add half a spoon of mustard seeds and a few curry leaves.
  • Once the leaves and seeds get a bit brown add the boiled beans to it and cook.
  • Garnish it all with grated coconut to add the typical south Indian touch.

Read More : How to prepare Dal Makhani ?

  1. IDLIS:


Idlis are again one of the most authentic dishes of south India. It is made with the same ingredients as that of dosa’s but have a unique taste. Nowadays, there are special idli makers available in the market to prepare.

  • Make fine batter by grinding rice and put the prepared batter on the set of utensil and let it steam.
  • The steam will cook the idlis and make them soft.

Idlis are preferred to be best eaten with mix vegetable curry called sambhar and coconut chutney. Isn’t this very mouth-watering?



Channa chat is an amazingly delicious snack which can easily be found on the streets of Kerala being sold by the street vendors. However you can very easily prepare it at home too. Check it how:

  • First of all you would need to boil some black channa.
  • To that boil channa, add finely chopped onions, coriander, tomatoes and green chillies.
  • If you want it to be more spicy and yummy add a pinch of garam masala or chat masala and squeeze half lemon to it.


Uttapams are again one of the most prominent dishes of Kerala. You can relate it to traditional Indian pancakes. To make them, you would need,

  • Make a fine batter by soaking sooji in chaach.
  • Add chopped onions, capsicums, tomatoes, green chilies to the batter.
  • Also add a pinch of salt, red chilly powder, and black pepper powder to add to the taste.
  • Oil the tawa evenly, and spread the batter on the tawa, you do not need to keep it thin and crisp.
  • Cook on both the sides, and serve with coconut chutney or coriander chutney, whatever you love more.

It is a perfect blend of various tastes.

Read More : Soup Recipes for Kids



Parippu Vada is a typical south Indian dish that is made up of dal or seeds of lentil plant.

  • First of all a batter is prepared by finding the dal and mixing chopped onions, capsicum and curry leaves.
  • Pour the batter into round molds so that they can get the shape of vada and then deep fry them.

Again, it is best served with coconut chutney or Sambhar.



Are you in hurry to prepare something yummy? Here comes a very simple, tasteful and healthy street food. All you need to do to make it a yummy eatable is to; just roast it and apply butter, salt and pepper. You can also keep coat it with a bit of lemon juice thereby enjoying the juicy and toothsome flavor. Adding any flavor from your own creativity which adds to the taste of food is also an art so don’t hesitate while doing so. You never know, which creativity of yours can become a flavor too.

This was a small journey touching the savory corners of Kerala and we hope that you enjoyed it. So, next time let your party be a Kerala street food based theme party. Let us know which of these you tried and how it tasted. Looking forward to hear from you soon!

Malai Kofta – How to make Malai Kofta Gravy

Another unique example of the luscious North Indian Cuisine is… Mouth watering Malai Kofta! It is such a name which makes you remember the creamy taste of Mughlai gravy and tempting soft cheesy balls. It is one of the famous paneer recipes loved by almost everyone all over the world. The best part is that even kids love to have this dish. While organizing a small function at home or a huge dinner party, this veggie always appears on the top of the menu. It is considered to be a symbol of royal food. Now is the time of a question: Do you have to go to restaurant every time to have Malai Kofta? If yes, don’t worry at all because we have a solution to this problem. You can have this yummy veggie whenever you wish to and that too at your sweet home. Let us tell you how? Why not to learn to cook a perfect restaurant style Malai Kofta yourself and surprise your loved ones too? It definitely sounds like a superb idea. Hence, we have come up with a superb restaurant style recipe which will add magic to your kitchen. There are various ways to make Malai Kofta. One of them is with the white gravy, popularly known as Mughlai Gravy and other one is tomato gravy. Malai Kofta is basically orginated from the royal Mughal Cuisine. Let us begin with our Malai Kofta cooking class:


Total Preparation Time: about 30 minutes

Cooking Time: about 25 minutes

Serves: four persons

Taste: Medium spicy or even sweet (as per your choice)

Ingredients required making about 10/11 koftas:

  • Mixed veggies (peas, carrot and beans): each of them 1/2 cup
  • (Cottage cheese) Paneer: 1/2 cup
  • Potato: 2 medium sized or half cup boiled & mashed
  • Corn flour: 3 to 4 teaspoons (It is required for rolling the koftas)
  • Cashewnuts: about one teaspoon (properly chopped)
  • Green Chillies: just one and that too finely cut
  • Red Chilli powder: about 3 to 4 teaspoons
  • Coriander Powder: two teaspoons only
  • Cumin Powder: 1 teaspoon only
  • Salt: as per the taste
  • Oil: to fry koftas

Ingredients to prepare the gravy

  • Dairy cream: ¼ cup only
  • Cashewnuts: 1 teaspoon finely powdered
  • Oil: one big full tablespoon
  • Tomatoes: three medium sized
  • Onion: one big sized
  • Ginger Garlic paste: one tablespoon
  • Red Chilli powder: 3 to 4 tablespoons
  • Cumin Powder: one tablespoon only
  • Turmeric Powder: only 1/4 tablespoon
  • Coriander Powder: 2 tablespoons
  • Salt – As per the taste
  • Garam Masala: Half tablespoon


Though the process of making any dish differs from one person to another, but here we are presenting you one of the best methods to cook yummy Malai Kofta and that too in Restaurant Style. Hope you will definitely enjoy cooking as well as eating this. Make a point; to be ready with each and every little thing required, so that at the time of cooking you can follow all the steps in a concentrated manner without missing any. A single miss can spoil the entire effort of yours.

To begin with, take a pressure cooker and fill it with about half cup of water and steam the veggies (carrot, beans and peas) till the cooker releases two whistles. Then in other turn boil potatoes in the same pressure cooker because they take little more time to cook. Once done, strain the excess water with the help of muslin cloth. Tie all these veggies tight in a muslin cloth so that remaining water drops out completely. If you wish you can use this stock (veggie water) to add in the gravy later on. This stock is full of vitamins and minerals.

In the mean time while the vegetables are being cooked, you should not waste time instead grate the paneer and keep it ready for use. Cooking does not mean taking the entire day rather it means taking the required time and completing the task within it. This is the sign of a prefect chef… after all!



Take a good sized bowl, and add all the following ingredients together: Mashed potatoes, boiled veggies, finely cut green chillies, grated paneer, diced cashewnuts, coriander powder, red chilli powder, cumin powder, cornflour, salt and finely cut coriander leaves. Mix all this very well and then make the equal divisions of this mixture. Then make small balls of these divisions.


In the mean time keep oil to heat in pan on the gas. Once the kofta balls are ready to be fried, before you pour them into the heated oil roll these balls in the corn flour so that if there any sort of moisture it can be absorbed by the corn flour. Now, fry these balls on medium flame till they turn beautiful golden brown.


This will mean that they have been properly fried. Then immediately, bring them out of the oil and place them on the paper napkins so that the additional oil in them can be absorbed. Now keep them aside because our koftas are ready.


Take a shallow pan and pour one tablespoon of oil in it. Fry diced onions with tinge of oil in it and saute till they turn golden brown.


After this, also add ginger garlic paste and again sauté for some more time.


Now is the time to add the diced tomatoes along with turmeric powder, red chilli powder, coriander powder, cumin powder. Keep cooking till the time tomatoes are mashed properly. Though water should not be added but in case if this whole seems to be a little dry you can add one or two tablespoons of water to bring back the moisture. Once all this process comes to an end, let the gravy cool and then add salt as per your taste to it. Do not forget that already little salt was added at the time of frying onions, so add the salt accordingly else it will spoil your complete gravy.

Now blend this whole to a proper paste.


Once again you will need a shallow pan or kadai and add about one tablespoon oil to it. Further add shah-jeera and when it crackles add this finely grounded paste to it. Sauté and cook for some more minutes.

Simmer the gas flame and add one full cup of water along with cashew nut powder. Let it boil for some time. Then add the soft cheesy koftas and switch off the gas flame instantly. Last but not the least, add garam masala powder and sprinkle coriander leaves all over.


Fresh coriander gives a splendid taste to any vegetable. Make sure you add the koftas to the gravy only when the guests have arrived and you are ready to serve.

Though this entire process take time and effort, but when something is cooked by your own hands it means a lot to yourself and your loved ones too because it is not only the luscious taste that matters but also your love for them. If you follow each and every step as given above, you are sure to get a perfect Restaurant Style Malai Kofta for which you always wait for your weekends to go and have. You need not to restrict yourself to order one bowl, infact you can have as much as you want. The purity of any home-made dish is incomparable because it cannot be compared even to any of the named-famed restaurants or hotels.

Image Source : 1,  2, 3, 4, 5, 6, 7, 8


Kids are the little delicate flowers of our family garden. They need utmost love; care and concern to be bring and brought up. Health of kids has always been the primary concern of mothers and they can do anything to keep them healthy and happy. But when it comes to feed them, it becomes quite a serious issue for mothers. Tackling kids on the choice of healthy food is a tough task. Kids generally avoid healthy things and prefer to go with the taste of the tongue. Under no condition, the health of the kids can be ignored so being mothers it is important for you to be kids’ chef too.

Why not to prepare healthy foods in such a style through which they instantly fall in love with and demands them again and again? Make sure, whatever you cook should also be well presented so that kids get attracted just by looking at their first sight. All you need is a little more effort. Here are some very healthy vegetarian soup recipes exclusively for toddlers aging more than six months. Relevant advice of elders of the family and pediatrician has been taken for this. These fresh vegetarian soups are loaded with lots of freshness and richness bestowed by nature. All these recipes use highly fresh fruits and veggies as their main ingredient. Toddlers learn to intake various taste through these soups which is not possible otherwise.


  1. Carrot & Beetroot Soup

  • Quantity of carrot = 1/4 cup properly washed, peeled and diced.
  • Quantity of beetroot = 1/3 cup properly washed, peeled and diced.

Take a pressure cooker and fill it with about one fourth cup of water. Add the chopped carrot and beetroot to it and flame it till cooker releases three whistles. Once done, then blend it with the help of the blender. Use a soup strainer to strain the same. As per the requirement, add water if needed and then heat this soup again in a pan. Add little salt for nice taste (optional). Carrot & Beetroot Soup is ready to be served so serve it lukewarm.

  1. Potato & Beetroot Soup

  • Potato = somewhat less than 1/4 cup peeled, washed and finely diced
  • Beetroot = exactly 1/4 cup washed, peeled and finely diced

Take a pressure cooker and fill with 1/3 measuring cup of water. Wait till cooker releases three to four whistles. Once it is done mash it well. You can even use blender for the same purpose. If the consistency of the soup seems to be a thick, add little water to it and serve it lukewarm once reheated. Yummy and energetic!

  1. Lentil Soup

  • Moong Daal = 2 tablespoons (filtered twice or thrice with running water)
  • Turmeric Powder = about a pinch

Take a pressure cooker and add the given quantity dal and turmeric powder to it. Wait till cooker releases three whistles. Then open it and mash it thoroughly. Immediately strain the same with the help of the soup strainer. Reheat the soup and add water as per the consistency of the soup you wish to have. Serve lukewarm soup. If you want, you can add salt. It is optional. Though ignoring salt will also be fine, in case of toddlers. So, nothing to worry at all!

  1. Mixed Vegetable Soup
  • Cabbage = Lesser than 1/4 cup chopped and washed properly
  • Spinach = Three to four leaves thoroughly washed and chopped
  • Bottle Gourd = about 2 to 3 small pieces peeled, washed, seeds removed and diced
  • Carrot = 2 to 3 of small size properly washed, peeled and diced
  • Potato = 2 of small size finely washed, peeled and diced

All the veggies are highly rich in terms of vitamins and minerals and prove to be very healthy. To begin with… one fourth cup of water filled, take a pressure cooker and put all these veggies in it. Open after three whistles and then immediately blend in with the help of a blender. Like other soups, strain this as well with the soup strainer. Looking at the consistency, add water if needed and reheat it. Soup is ready to be served lukewarm. For a clear soup, avoid blending and only strain it. A creamy soup, that will make your kids fall in love every time they have!

Hope these recipes are easy and quick to be made and your kids will love them too… fingers crossed. So, don’t miss on the good mood of your child and serve him/her with any of these soups whenever he/she is in a mood to have. Also consult your baby’s pediatrician before you go for any above given recipe because as already said every baby is different to the other and so are the food habits. Hence, consultation is always better than medicines. Once your kids are habitual of these tasty soups, mothers can relax for their entire life. As and when they grow up, the taste of these soups can be amended by adding many more nutritious ingredients. It is just the initial stage which is a little challenging for mums.


Go through these TIPS before preferring any of the above given recipes:-

Everything has some dos and don’ts and so are these. To make you a perfect mom we present you each and every bit of the things that you should take care of. There are certain very important points that you really need to keep in mind before you prefer any of the above given recipes and they are as follows:-

  • Prefer giving one type of food at one time to your toddler. It is advisable to give each new taste each day for a complete week before going for the other one. In case you notice any awkward reaction of your toddler, instantly discontinue that food and do not do force eating.
  • At the beginning you can give clear soup water that is without blending into a puree form. Later the puree can be given once they are little grown up. To add on, this clear soup can also be used instead of normal water as the base to make cereals for kids. This will highly energetic for them.
  • For little younger babies, you can use fork to mash the veggie and fruits so that some soft pieces are also left and the toddlers can enjoy eating and drinking both. This will make them learn the process of chewing too.
  • Though most of the veggies and fruits are healthy resulting in no problems but as a parent it is strictly advised to ignore giving tomatoes, beans, berries and peas to the toddlers.
  • Prefer organic fruits and veggies as much as possible and wash them thoroughly before use to avoid any sort of chemical intake.
  • As per the advice of Pediatrician, breastfeeding is mandatory for first six months of the baby and then you can continue it along with the correct complementary foods (ones advised by the doctor) till two years or more. Even World Health Organization agrees with this.
  • The consistency of the soup should be perfect for spoon feeding. Too thick or too fluid both won’t be appropriate. Initially, begin with five to six teaspoons of soups and slowly increase the spoons.
  • It is not always important that the thing that suits one child also suits the other. Meaning thereby, always see if there is any sort of allergy or skin reaction by any particular thing, if yes, instantly discontinue the same. Hence, never make comparison with other toddlers.
  • Never ever do force eating on toddlers. Understand this fact that it is better that they had something at least instead of splitting all of them through vomiting. Even small babies understand if their tummy is full or not so if they start ignoring eating like turning head, denying etc then stop making them eat immediately. As a mother, learn even small signs of your toddlers as to what they want to say.
  • Under no condition, skin or seeds of the fruits should be ever given to the toddlers. They are not at all smart in swallowing and chewing.
  • As per the taste of your baby, you can prefer or ignore putting salt to the soups.
  • Though pressure cooker has been used everywhere to steam fruits and veggies but if you don’t have one, you can go for saucepan because it will also help you to steam them till they are soft. All you need is to cover the saucepan with a lid so that the process doesn’t take too long.

With a hope, that all this stuff presenting vegetarian soup recipe for kids prove to be really beneficial for you as a mother and works great for your cute little toddlers. They turn up to be very healthy and active is our only wish. All the very best to all our new mums!

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Loved by one and all… Dal Makhini is the most loved dish almost by everyone. Its name is enough to bring water to the mouth and is one of the most popular North Indian Cuisine which is known all over the world for its yummy taste. From kids to older, ever age group is fond of this form of curry. As per the taste one loves, Dal Makhani can be cooked both the ways, spicy and decent as per the preference of the one who is eating. The best part of this luscious dish is that the dal which is used to prepare Dal Makhani is highly rich in vitamins and calories both, so even if you have a bowl, you will feel like your tummy is full. It is quite heavy in eating so less of it also makes too much.


This curry has become a big-name in every corner of North India and is cooked in almost every restaurants and hotels of India. It is good to have a change of taste and that is the reason why hotels and restaurants came into fashion so speedily. But nothing can ever be compared to the taste and purity of home-made dishes.

The creamy, rich and decent flavor of Dal Makhini is so tempting that the moment you think about it, it makes you mouth watery. It has been given the name ‘Makhini’ because of the flavor of the cream that is added in quite a good amount to it and this is also the reason of its rich creamy taste. Generally, you need a proper one day time to prepare this dish without any hassle. But if you are in a bit hurry, it can be cooked in a less time as well. Now the question arrives, if you have some special guests invited for the lunch or Dinner or you just want to cook something that can compliment with Dal Makhini, what can it be? So, here is the answer to your question… This curry can be served with simple butter naan which will add to its taste. Also, you can opt for Jeera rice or Plain rice to serve with Dal Makhini.

Now, Let’s begin our cooking class of Dal makhini and the list of ingredients are given right below, just go through them and accumulate all of them at one place so that you don’t miss out anything when you are all set to cook. It is the sign of a professional cook, to be well prepared.


The ingredients needed are:

Whole Black Gram – ½ bowl (also known as Sabut kalli urad ki daal)

Rajma – 2 tablespoons (also known as Red Kdney Beans)

Garlic – Properly chopped about 6 cloves

Butter – 3 tablespoons

Ginger – 2 inches, chopped or grated

Salt – as per the taste

Red Chilli powder – 1 teaspoon

Cumin Seeds – 1 teaspoon

Garam Masala Powder – 1 teaspoon

Green Chillies – as per the spiciness, one or two

Onion – About 1 with a good size

Tomatoes – two in quantity


Take the given quantity of clean rajma and black urad daal in a container and wash them well. Then soak both of them in about three to four cups of water for a complete one night. When you will wake up, you will find that almost whole water has been absorbed and the size of the dal and rajma has increased. Immediately, drain the remaining water and take a pressure cooker. Now add both of these ingredients to it, with three cups of water, some ginger and salt to it. Wait for about three to four whistles of pressure cooker and check if these ingredients have turned soft and can be mashed easily.

Next step that knocks in is, Take a medium sized pan and pour some butter and little oil in it. Once the pan and the ingredients are heated add cumin seeds and wait till they turn brown. Then add very little asafetida, chopped garlic, grated ginger, onions and sauté well. When they turn brown in color, add the tomato puree and green chillies and again sauté well on high heat.

Once you are done till here, add the red chilli powder to this complete gravy and keep cooking till the time this gravy leaves the oil. This proves that the gravy is properly cooked. Here comes the final moment, when you will add the cooked rajma and dal of the pressure cooker. Add some water to it and let this whole come to boiling. This will automatically thicken the dal and your Dal Makhini is ready. End up by adding some garam masala to it and garnish it will some rings of onions and coriander on the top.

Serve it with hot butter naan or chapati or even plain/jeera rice will accompany it in the best way. Also papad will be taste twisting.

Who says you are less than a chef?? You are a complete one… Just give it a try and earn endless compliments on the dining table. Be it a candle light dinner or an official lunch, the aroma of this dish is so pleasing and tempting that it will surely make you the star of the day.


For a speedy preparation – Take a container and rinse off rajma and urad dal under the tap water and just like we do for other pulses, add sufficient quantity of water to it. Now pt this container on the gas flame for few minutes till the water starts to boil and then turn the gas off. Cover the container with a plate for an hour so that the steam can remain in and then use pressure cooker for further boiling. You will see how quickly all this will happen.

If you do not have cream, not to worry… you can use milk for about half cup but then cut down the quantity of water by half cup.

Once the cream is added, never boil the Dal Makhini, else it will lose its entire creamy flavor.

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