A Veggies Only Dinner Special

My boy has been showing active interest at nomming on my bowl of warm stir-fried veggies. He seems to like the texture of the seasoned par cooked veggies against the bite of the crisp little croutons. So I decided it was time for him to eat his own share of a veggies only dinner.

I seldom do a veggies only meal for him since typical Indian meals consist of curried vegetables eaten with a chapati/roti and finished off with some dal (lentil) rice. It’ll be stir-fry veggies or warm salads with soups on days we don’t want to go traditional. So naturally, I was pretty happy when he took well to his meal without creating a fuss.

On the menu:

  • Bottle gourd & red pumpkin soup with celery garnish
  • Stir-fried veggies topped with a sweet mustard dressing and croutons


Bottle gourd and Pumpkin soup


  • One part bottle gourd, skin removed and chopped
  • One part red pumpkin, chopped (note: The quantity of ingredients I take depends on the quantum of soup I want to make)
  • 1 Teaspoon ghee
  • Pinch of garam masala (optional)
  • Salt & pepper to taste
  • Chopped celery leaves for garnish


  • In a sauce pan sauté the bottle gourd and pumpkin
  • Add in the condiments
  • Splash in a little water to cook the veggies
  • Add in a cup of water and bring to a quick boil
  • Take it off the gas and once cool, blend to a smooth consistency
  • Pour back into a container and add water until you’ve reached the desired consistency
  • Bring to a boil and adjust the salt level according to preference
  • Garnish with celery
  • Serve warm


Stir-fried veggies:


Select the veggies of your choice and chop to the desired size. I chose the following:

  • Mushrooms
  • Zucchini
  • Broccoli
  • Red pepper
  • Yellow pepper
  • Spinach
  • 2 cloves of garlic
  • Salt & pepper to taste
  • Olive oil


  • In a pan sauté the garlic in olive oil until soft
  • Add in the veggies in the order of their cooking time (slowest to the fastest)
  • Fry until fully soft or par-cooked, however your toddler prefers it. Also, I sautéed the mushrooms and wilted the spinach separately and then added them to the rest of the mix. 
  • Season as per taste
  • Turn off the gas
  • Splash in the desired amount of dressing of your choice
  • Top off with cheese and mini croutons
  • Serve warm


Sweet mustard dressing


  • Yoghurt, whisked and thinned to desired consistency. Thick for dips and sandwich fillers, thin for salads, stir-fries etc.
  • Olive oil
  • Chopped garlic chives or garlic finely chopped
  • Salt, pepper and sugar to taste
  • A small quantity of mustard paste


  • Combine all ingredients until you have a smooth dressing like consistency

Use as:

  • Salad dressing
  • Wraps dressing
  • Sandwich filler dressing
  • Dip


Egg Muffins

Last week my aunt shared this fantastic recipe. Once I tried it, I was thrilled at the result. The Egg Muffins as they’re called, are yum and can be prepped for in a flash. Though cooking time is a bit much, these are great for breakfast, an evening snack or even something that I would consider as a lunch box or a travel food item for T.

You can add virtually anything to these muffins from veggies to mushrooms, cottage cheese to poultry, fish or even meat. I’ve used a mix of veggies for these.


  • 1 large Eggs, beaten
  • Zucchini, chopped
  • Yellow Pepper, chopped
  • Carrot, Grated
  • 1 Tablespoon of Milk
  • Herb mix
  • Salt & Pepper
  • Cupcake mould
  • Baking cups




  • Beat the eggs with the milk along with the herb mix and seasoning
  • Lightly grease the baking cups
  • Add the chopped veggies to the cups
  • Pour the egg mix over the veggies until the veggies have submerged
  • Bake on 200°C for about 20-25 mins
  • Serve when cool


Recipe Credit: https://www.facebook.com/signaturewedding/photos/a.10150144552818056.341289.256187368055/10153312121478056/?type=1&fref=nf&pnref=story