While your kids are having a great time spending most of their summer vacations outdoors, they sure are working up an appetite. Bet you are having a tough time pleasing their choosy palates!
We get Saloni Thakkar, a foodie and a professor at a hospitality college in Mumbai to give us some mouth-watering recipes which will have you kids' tummies satiated and taste buds thrilled.
Corn Vadas
Ingredients
300 gms fresh corn kernels.
1 small onion
Corn flour as required
1/2 tsp coriander powder
2 green chillies
Few sprigs cilantro/ coriander
Salt to taste
Oil for deep frying
Method
Kheema Potli
Ingredients
400 gms mutton mince (kheema)
1 cup refined flour (maida)
2 tbsps semolina (rawa)
Salt to taste
¼ cup ghee
Oil
1 tsp cumin seeds
2 one inch pieces ginger (chopped)
3 green chillies (chopped)
1 tsp red chilli powder
1 tbsp coriander powder
1 tsp cumin powder
¾ cupgyogurt
1 tsp Garam masala powder
2 fresh coriander leaves (chopped)
Method
Ingredients
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1 red chilli crushed
2 tsp butter
1 tbsp. plain flour
Method
Variation: Bake the same if desired, instead if roasting
Bread Pizza for kids
Ingredients
4 slice whole wheat bread.
Mix into a topping
½ cup chopped tomatoes ( fine chop the tomatoes)
2 tbsp finely chopped spring onions
1/4 cup finely chopped capsicum
1/2 tsp finely chopped garlic
½ cup paneer - crumbled
4 tsp grated processed cheese
Salt and pepper – little to taste.
Method
We get Saloni Thakkar, a foodie and a professor at a hospitality college in Mumbai to give us some mouth-watering recipes which will have you kids' tummies satiated and taste buds thrilled.
Corn Vadas
Ingredients
300 gms fresh corn kernels.
1 small onion
Corn flour as required
1/2 tsp coriander powder
2 green chillies
Few sprigs cilantro/ coriander
Salt to taste
Oil for deep frying
Method
- Remove the husk, silk and chop off the corn kernels into a bowl.
- Mash them a little if they are soft else grind them a little without making into a paste.
- Peel, wash and finely chop onion.
- Remove stems, wash and finely chop green chillies.
- Wash and roughly chop cilantro/ coriander leaves.
- In a mixing bowl, combine mashed fresh corn kernels, chopped onion, green chillies, coriander powder, cilantro, a tsp of corn flour and salt into a somewhat tight paste. Add little more corn flour if required.
- Take 2 inch sized ball out of above corn mixture and flatten it a little with the fingers.
- Heat oil in a wok on medium high heat.
- Slowly drop the flattened corn mixture balls into the hot oil until the wok is full.
- Deep fry them until golden brown on both the sides.
- Drain on absorbent paper and repeat with remaining mixture.
- Serve hot with tamarind chutney.
Kheema Potli
Ingredients
400 gms mutton mince (kheema)
1 cup refined flour (maida)
2 tbsps semolina (rawa)
Salt to taste
¼ cup ghee
Oil
1 tsp cumin seeds
2 one inch pieces ginger (chopped)
3 green chillies (chopped)
1 tsp red chilli powder
1 tbsp coriander powder
1 tsp cumin powder
¾ cupgyogurt
1 tsp Garam masala powder
2 fresh coriander leaves (chopped)
Method
- Knead together maida, rawa, salt and ghee with warm water to make a stiff dough. Keep covered for thirty minutes.
- Divide the dough into twenty equal sized balls.
- Heat two tablespoons of oil in a kadai and add cumin seeds.
- When they start changing colour, add kheema and sauté till half cooked. Add half a cup of water if required.
- Add chopped ginger, green chillies, red chilli powder, coriander powder, cumin powder and salt and mix well. Cook covered on low heat for fifteen minutes.
- Then add yogurt. Cook on high heat for ten minutes, stirring continuously. Cook till the kheema is fully cooked and completely dry.
- Sprinkle garam masala powder and coriander leaves and mix well. Cool. Divide into twenty equal portions. Set aside to cool.
- Roll the dough balls into small puris (three inch diameter). Place a kheema portion in the centre. Apply a little water on the areas a little away from the edges and shape like a potli or modak. Seal by pressing the top.
- Heat sufficient oil in a kadai and deep-fry on medium heat till golden brown. Drain onto an absorbent paper.
- Serve with chutney of your choice.
Ingredients
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1 red chilli crushed
2 tsp butter
1 tbsp. plain flour
Method
- The potatoes will turn out best if boiled and refrigerated overnight before using.
- Do not peel potatoes. Slice into thin rounds or grate coarsely.
- Deseed capsicum and slice into thin rounds
- Heat a thick nonstick pan about 5" diameter.
- Meanwhile mix cheese, milk, crumbs, flour and chilli.
- If mixture feels thin, add some more bread crumbs.
- Add salt to taste. Apply 1 tsp. on bottom of pan.
- Arrange potatoes to cover the pan. Top with capsicum.
- Pour the mixture all over evenly. Level to cover all the potatoes.
- Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
- Flip over very carefully with a wide sharp spatula, and roast the other side.
- Let in the remaining butter around the edges to seep down.
- Let other side become golden brown too.
- Flip on serving plate and make sections with a knife.
- Serve hot and crisp.
Variation: Bake the same if desired, instead if roasting
Bread Pizza for kids
Ingredients
4 slice whole wheat bread.
Mix into a topping
½ cup chopped tomatoes ( fine chop the tomatoes)
2 tbsp finely chopped spring onions
1/4 cup finely chopped capsicum
1/2 tsp finely chopped garlic
½ cup paneer - crumbled
4 tsp grated processed cheese
Salt and pepper – little to taste.
Method
- Spread equal portions of the topping mixture onto each of the 4 slices of bread.
- Bake them in a pre-heated oven at 200°C (400°F) for 7 to 10 minutes till they are golden brown.
- Cut each slice into 4 wedges and serve hot with tomato ketchup.
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