Books to read to children
- Picture books of Animals, Birds, Nature, Fruits & Vegetables
- Bruno Series
- Big story books
- Pepper series
- Panchatantra series
- Scholastic story books
Books by Eric Carle
- The Very Hungry Caterpillar
- Love from The Very Hungry Caterpillar
- The Very Busy Spider
- The Very Quiet Cricket
- Papa, Please get the Moon for me
- The Grouchy Ladybug
- From Head to Toe
- The Very Quiet Cricket
- The Mixed up Chameleon
- The Very Lonely Firefly
Books by Dr. Suess
- Because a little bug went Ka-Choo
- Chasing rainbows
- Cooking with Sam-I-am
- Cooking with the Grinch
- Dr. Suess’s ABC
- Fox in socks
- Gerald Mc Boing - Boing
- From Army Ants to Zebrafish: animals that hop, fly and swim
- Green eggs and Ham
- Green eggs and Ham and other servings of Dr. Suess
Toddlers (18- 24 months)
- Where is Spot?
- Dear Zoo
- Open the Barn Door
- Peek A Who
- Thomas, the Tank Engine (Big Lift and Look Book)
- Elmo’s Big lift and Look Book
- The Very Hungry Caterpillar
- Good Night Moon
- We are going on a Bear Hunt
- Moo Ba La La La
Pre- Schoolers (2 -5 years)
- The Bravest of the brave
- Hello Grand Manoon
- Ya Ya’s Boom Boom
- Balancing on a rock
- Don’t let the pigeon drive the bus
- Words are not for hurting
- Families are forever
- Dream a tale of wonder, wisdom and wishes
- Up in heaven
- I am gonna like me
Tiffin Recipes
Mixed Bean Salad
Ingredients for salad
- Beans
- Bell pepper
- Red onion
- Lemon juice
- Salt
- Black Pepper
Instructions
- In a large bowl, combine beans, bell peppers, and red onion
- In a small bowl, add lemon juice, salt, and black pepper
- Mix Well
Hung Curd Sandwich
Ingredients for sandwich spread:
- Thick curd / hung curd / yogurt
- Pepper powder
- Carrot finely chopped
- Salt to taste
- Cabbage finely chopped
- Capsicum finely chopped
Ingredients for sandwich:
- Slices bread white / wholegrain
- 2tsp butter
Instructions
Sandwich spread recipe:
- In a large mixing bowl take thick curd
- Add crushed / powdered pepper according to your spice level
- Sprinkle some salt to taste. and give a good mix
- Now add few finely chopped vegetables like carrot, cabbage, capsicum
- Give a good mix and keep aside
Sandwich recipe:
- Take any bread.
- Apply sandwich spread generously over one side of bread slice
- Cover and press with other bread slice over it
- Grill or toast it
Corn Flakes and Oats Bhel
Ingredients:
- Cornflakes
- Onion ( chopped)
- Tomato ( chopped)
- Coriander leaves ( chopped)
- Salt (to taste)
- Lemon juice 1 tablespoon
- Pomegranate seeds 1 tablespoon
Method:
- Mix the above ingredients well and enjoy the bhel
Corn Bhel
Ingredients:
- Cooked sweet corn kernels
- Chopped onions
- Deseeded and chopped tomatoes
- Pomegranate -optional
- Chaat masala
- Lemon juice
- Chopped coriander (dhania)
- Salt to taste
Method:
- Mix the ingredients well and serve
Cheddar cheese cracker bites
Ingredients:
- Cheddar cheese
- Tomatoes (chopped)
- Fruits (seasonal and optional)
- Coriander (optional)
Method:
- Place the cracker bite on the plate and add the cheese and above ingredients.
- Try to add ingredients of different colours to make it look more appealing to eat.
Vegetable Uttapam
A wholesome South Indian-style pancake, enriched with veggies and quick to make — perfect for busy mornings.
Ingredients:
- Semolina (sooji), yogurt, water, finely chopped onions, tomatoes, carrots, sweet corn, coriander, a pinch of baking soda.
Instructions:
- Mix ingredients into a thick batter, let the semolina soak for 10 minutes; then spread on a hot non-stick pan, cook each side until golden and crisp. Serve with chutney or ketchup.
Sabudana Khichdi
Perfect for rushed mornings, this tapioca-based dish is both nutritious and quick to pack.
Ingredients:
- Soaked sabudana (tapioca pearls), peanuts, potatoes, cumin, green chilies, rock salt, lemon juice, coriander.
Instructions:
- Sauté potatoes, peanuts, and spices; add drained sabudana, cook until translucent; finish with lemon juice and coriander.
- A toddler favourite, it’s quick to make and satisfying.
Veggie Fried Rice
Colorful vegetables meet mild flavors in this quick rice dish—nutritious and pretty in a tiffin box.
Ingredients:
- Mixed veggies (carrot, capsicum, peas, beans, corn), cooked rice, onion, ginger, garlic, soy sauce, tomato ketchup, ghee or butter, coriander.
Instructions:
- Sauté aromatic base, stir-fry vegetables, add rice and sauces, mix and garnish with coriander—it’s wholesome and ready in no time.
Sprouted Moong Dal Mini Cutlets
Soft, protein-rich cutlets made with sprouted moong beans, oats, and veggies — ideal finger food for lunch boxes.
Ingredients:
- Sprouted moong, vegetables, spices, oats or besan as binder.
Instructions:
- Grind sprouts; mix with chopped veggies and seasonings; bind with oats or besan; shape into mini cutlets and shallow-fry until golden brown.
Mini Mixed Moong Dal Chila
Pint-sized dal pancakes — soft, protein-rich, and easily adaptable with veggies.
Ingredients:
- Equal parts yellow & green moong dal (soaked), salt, hing.
Instructions:
- Blend dal into a batter, add seasoning; pour spoonful into a mini-uthappam pan, cook with minimal oil until lightly golden on both sides. Mini-sized and toddler-friendly.
Paneer Stuffed Paratha
Soft whole wheat flatbreads stuffed with mildly spiced paneer (cottage cheese), rich in protein and calcium.
Ingredients:
- Whole wheat flour – 1 cup
- Grated paneer – 1 cup
- Finely chopped coriander – 1 tbsp
- Mild spices (cumin powder, little garam masala, salt)
- Water and oil/ghee for kneading and cooking
Steps:
- Knead dough with flour and water; set aside for 20 minutes.
- Mix grated paneer with coriander and spices.
- Divide dough and filling into equal portions. Roll dough into small discs, place filling in center, seal and roll again gently.
- Cook parathas on a hot griddle with little oil/ghee until golden brown on both sides.
- Serve warm; easy to pack and eat.
Vegetable Idli Muffins
Mini idlis with veggies, steamed in muffin trays—soft, colorful, and bite-sized.
Ingredients:
- Idli batter – 2 cups
- Finely chopped carrots, peas, beans – 1/2 cup
- Mustard seeds, curry leaves, salt
Steps:
- Temper mustard seeds and curry leaves in oil; add veggies and sauté lightly.
- Mix sautéed veggies into idli batter.
- Pour batter into greased mini muffin trays.
- Steam for 10-12 minutes until cooked through.
- Cool and pack; tasty and nutritious!
Sweet Potato and Carrot Patties
Soft patties made with mashed sweet potato, carrot, and mild spices.
Ingredients:
- Boiled mashed sweet potato – 1 cup
- Grated carrot – 1/2 cup
- Salt, cumin powder, coriander leaves
- Breadcrumbs (optional for binding)
Steps:
- Mix mashed sweet potato, carrot, and spices.
- Form small patties, optionally coat with breadcrumbs.
- Shallow fry in little oil till golden.
- Let it cool before packing.
Oats and Banana Cookies (No Sugar Added)
Soft cookies made with oats and ripe bananas—healthy and sweet naturally.
Ingredients:
- Ripe bananas – 2
- Rolled oats – 1 cup
- Cinnamon powder – 1/2 tsp
- Optional: raisins or chopped nuts
Steps:
- Mash bananas well.
- Mix in oats, cinnamon, and optional raisins/nuts.
- Shape into small cookie rounds on a baking tray.
- Bake at 180°C for 15-20 mins until lightly golden.
- Cool and pack as a sweet tiffin snack.
Cheese Veggie Toast
Ingredients:
- 1 slice whole wheat or multigrain bread
- 1 tablespoon grated cheese
- 1 tbsp finely chopped veggies (capsicum, tomato, spinach)
- A pinch of black pepper or herbs (optional)
- Butter or ghee for toasting
Steps:
- Mix cheese with finely chopped veggies.
- Spread the mix on one side of the bread slice.
- Heat a pan and grease it lightly.
- Place bread on a pan (cheese side up), cover with a lid.
- Toast on low flame until cheese melts and bottom is golden.
- Cool slightly, cut into bite-size pieces and serve.
+91 93123-45678
joinhands@gdgoenka.com
