Every Kid Can Cook

Almond chutney and rice pancake

I would like to share one of my favorite breakfast recipes. Since I was 4, I’ve helped my mum make this traditional family chutney every Sunday morning. My mum says almonds are very nutritious nuts and rice easy to digest. Garlic prevents cancer and helps fight diseases. My sister teams up with me in kitchen and we have loads of fun making this simple healthy recipe.

CourseBreakfast
CuisineIndian
Cooking MethodBlender
Food-AllergyEgg Free, Soy Free
Special DietVegetarian
Food categoryComfort Food
Recipe Program2018 Healthy Kids Cook-Off

Ingredients

1/2cup Roasted Almond Slices
1/2 Jalapeno
1/4 Red Tomato
1 Garlic Clove
1teaspoon Fresh Lemon Juice
1cup Olive Oil
1teaspoon Mustard Seedsfor garnish
2stems Corianderor fresh cilantro leaves
1cup Rice Flour
1/4cup Yogurt
pinch Saltas needed

Instructions

Almond Chutney Directions: 1. Roast 1/4 tomato with 1 teaspoon oil in a skillet. 2. Blend 1/2 cup roasted almond slices with 1/2 jalapeno, roasted tomato, 1 clove garlic, 1 teaspoon lemon juice, 1/2 teaspoon salt. 3. Transfer blended paste into a bowl and add 1/4 cup water. Mix bowl contents. 4. Heat 1 teaspoon oil in a skillet. Let mustard seeds splatter in hot oil. Temper bowl contents with mustard seeds. 5. Garnish almond chutney with chopped coriander or cilantro leaves.
Rice Pancake Directions: 1. Hand mix 1 cup of rice flour with 1/4 cup of yogurt without lumps using spoon. 2. Use batter to make pancake of desired shape.