Archive for the ‘For Kids’ Category

Muesli Coated Fruits

Saturday, October 2nd, 2010

Ingredients

3/4 cup muesli, lightly crushed
1 small sized banana, cut into pieces
1 small sized apple, cut into cubes
1 orange, seperated into segments

For the butterscotch sauce
1/2 cup sugar
2 tbsp fresh cream
1/4 cup milk

Method

For the butterscotch sauce

1. Heat a non-stick pan, add the sugar and allow it to caramelize to a light brown colour.
2. Remove from the flame, add the cream and milk and simmer on a slow flame to get a smooth syrup.
3. Allow it to simmer for 2 minutes till the sauce thickens. Keep aside.

How to proceed

1. Add the fruits to the sauce and mix well till the sauce coats each piece evenly.
2. Divide into 4 equal portions and keep aside.
3. Divide the muesli into 4 equal portions and keep aside.
4. Just before serving, place a portion of muesli in an individual serving bowl, top it with a portion of fruits and refrigerate to chill.
5. Repeat with remaining ingredients to make 3 more servings. Serve chilled.

Ingredients

3/4 cup muesli, lightly crushed
1 small sized banana, cut into pieces
1 small sized apple, cut into cubes
1 orange, seperated into segments

For the butterscotch sauce
1/2 cup sugar
2 tbsp fresh cream
1/4 cup milk

Method


For the butterscotch sauce

  1. Heat a non-stick pan, add the sugar and allow it to caramelize to a light brown colour.
  2. Remove from the flame, add the cream and milk and simmer on a slow flame to get a smooth syrup.
  3. Allow it to simmer for 2 minutes till the sauce thickens. Keep aside.


How to proceed

  1. Add the fruits to the sauce and mix well till the sauce coats each piece evenly.
  2. Divide into 4 equal portions and keep aside.
  3. Divide the muesli into 4 equal portions and keep aside.
  4. Just before serving, place a portion of muesli in an individual serving bowl, top it with a portion of fruits and refrigerate to chill.
  5. Repeat with remaining ingredients to make 3 more servings. Serve chilled.

RAJMA CHEESE PARATHA

Saturday, September 12th, 2009

Serve these all-in-one parathas to your little ones for lunch and be ensured of their calcium, caloric, protein and iron intake.

Cooking Time : 40 mins.TV17CH
Preparation Time : 15 mins.

Makes 4 parathas.

For the dough

1 cup whole wheat flour (gehun ka atta)
1/4 cup warm milk
salt to taste

For the rajma filling

1/4 cup red kidney beans (rajma), soaked overnight
1/2 cup onions, chopped
2 teaspoons grated ginger
1 large clove garlic, chopped
1 cup tomatoes, chopped
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons coriander (dhania) powder
1/4 cup curds
1 tablespoon chopped coriander
1 teaspoon oil
salt to taste

Other ingredients

2 to 3 spring onions (including greens), finely chopped
4 tablespoons grated cheese
2 tablespoons oil for cooking

For the dough

1. Combine all the ingredients and knead into a soft dough using enough water.
2. Divide the dough into 4 equal portions.
3. Roll out each portion into a 200 mm. (8″) diameter circle.
4. Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.

For the rajma filling

1. Drain the kidney beans, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked. You should be able to mash the rajma with your fingers.
2. Drain any excess liquid and discard.
3. Heat the oil in a non-stick pan, add the onions, ginger and garlic and sauté till the onions are light brown in colour.
4. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.
5. Add the cooked rajma and mix well.
6. Add the curds and continue cooking till the mixture is dry.
7. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.

How to proceed

1. Place one chapati on a dry surface and spread one portion of the rajma filing in the centre of the chapati.
2. Sprinkle some spring onions and 1 tablespoon of cheese.
3. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.
4. Seal the edges with a little water.
5. Repeat to make 3 more parathas.
6. Cook on both sides, using a little oil till the parathas are golden brown.
7. Serve hot.

CORN AND CHEESE TOAST

Saturday, August 15th, 2009

texascheesetoastKids are sure to have this delicious corn and cheese toast. Serve this easy to make recipe for breakfast or as an after school snack.

Cooking Time : 8 to 10 mins.
Preparation Time : 10 mins.

Makes 12 toasts.

Ingredients

6 slices whole wheat bread
½ cup corn kernels, boiled
2 tablespoons grated cheese
¼ cup onions, chopped
2 teaspoons plain flour (maida)
¾ cup milk
2 tablespoons chopped capsicum
½ teaspoon mixed herbs
¼ teaspoon mustard (rai) powder
1 tablespoon butter
salt to taste

For serving
Tabasco sauce

Method

1. Cut each slice into 2 lengthwise. Toast them and keep aside.

2. Heat the butter in a pan, add the onions and cook till they are translucent

3. Add the maida and cook for 2 minutes, over a slow flame, till the maida turns golden in colour.

4. Add the milk and whisk till no lumps remain.

5. Cook for another 2 minutes, while stirring continuously till the mixture thickens.

6. Add the capsicum, herbs, cheese, mustard powder, corn and salt and mix well.

7. Spread the corn mixture on each toast piece and serve hot with Tabasco sauce.