RECIPES FOR KIDS

NUTELLA-STUFFED FRENCH TOAST Eating it from the jar is never a bad idea, but we've got an even better one: Slather this heavenly chocolate-hazelnut spread in, on and around French toast, brownies, cheesecake and other dreamy desserts. nutella french toast INGREDIENTS nutella 8 slices dense bread, sliced medium 6  spoon maida 1⁄4 cup milk 3 tablespoons butter DIRECTIONS Melt butter in a heavy bottom pan. Lightly mix maida with milk. Spread Nutella between two slices of bread. Dip in maida-milk mixture briefly to coat. Slowly brown each side of the sandwich by frying in melted butter. Serve with whipped cream and strawberries or drizzle with maple syrup.

Hot dog is a yummy mouth watering dish .It can be eaten as tea time snack.Its an American dish.A  hot dog roll filled with different sauces,and vegetables. HOT DOG Ingredients for Hot Dog Recipe Hot dog rolls 4 Potato sausages 4 Butter 2 tablespoons Onions cut into roundels and separated into rings 2 medium Castor sugar (caster sugar) 1 medium Tomato ketchup for spreading Mustard paste for spreading Mayonnaise 4 tablespoons Potato chips to serve. Method Heat 1 tablespoon butter in a non-stick pan. Place sausages in it and cook, rotating them, on high heat for 1-2 minutes. Transfer onto a plate. Heat remaining butter in the same non-stick pan. Add onion rings and cook till they turn golden. Add castor sugar, mix and cook for 1 minute. Transfer onto the same plate. Slit hot dog rolls without cutting through.Spread some tomato ketchup on one side of the cut side of each roll and some mustard paste on the other side. Place one cooked sausage and put so

Batata Vada Recipe Batata translates into potato. It is a popular snack from the streets of Maharahtra. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney. Batata vada Ingredients Of Batata Vada 500 gm potatoes Oil for deep frying Tempering: 5 gm mustard seeds 2 gm curry leaves 5 gm turmeric powder 3 gm red chilli powder 10 gm green chillies 10 gm ginger 10 gm garlic 1 lime 10 gm coriander leaves Salt Batter: 200 gm gram flour Water 5 gm red chilli powder 5 gm turmeric 3 gm crushed cumin Salt 2 gm soda bi-carb How to Make Batata Vada Cook the potatoes until soft, peel and mash coarsely. Chop or crush together the green chillies, garlic, ginger and the coriander leaves. Using the mentioned ingredients make a thick batter. Heat oil and add mustard seeds, after they crackle add the curry leaves. Mix in all the rest of the tempering ingredients and

Dal Dhokli  Strips of whole wheat flour rotis cooked in a sweet spicy tempered dal. This one pot meal is a Gujarati classic and a must try if you want to really enjoy the fabulousness of vegetarian Indian cuisine. Served piping hot, topped with chopped onions, coriander and roasted peanuts this is a perfect winter comfort meal. Dal Dhokli  Ingredients  Split pigeon pea (toor dal/arhar dal) soaked for ½ hour 1 cup Whole wheat flour (atta) ¾ + for dusting Gram flour (besan) ¼ cup Asafoetida a pinch + teaspoon Roasted peanuts 1½ tablesp for garnishing Turmeric powder ¾ teaspoon Red chilli powder 1 teaspoon Salt to taste Oil 1 tablespoon Ghee 1 tablespoon Mustard seeds 1 teaspoon Fenugreek seeds (methi dana) ¼ teaspoon Curry leaves 8-10 Dried red chillies 2 Green chilli paste 1 teaspoon Jaggery (gur) grated 2 teaspoons Juice of ½ lemon Onion chopped for garnishing Fresh coriander leaves chopped for garnishing Method Drain pigeon peas and pressure co

A pudding recipe that will add that extra warmth to your winter meal. This dish can be served as is or with freshly cut seasonal fruits. Vanilla Pudding Ingredients Of Vanilla Pudding 2 cups milk 8 gm china grass (agar-agar), chopped & soaked in milk for 1/2 an hour 1 tsp vanilla essence 1/2 cup sugar Walnuts, chopped for garnishing(optional you can use choco chips,or any seasonal fruit) How to Make Vanilla Pudding Bring the milk mixture to a boil and simmer till china grass is dissolved. Add the sugar and cook till dissolved.  Take the pan off the heat, mix in the vanilla essence and transfer on to the serving bowl. Leave to set in the refrigerator. Garnish with walnuts and serve chilled

A rich and cheesy potato gratin with thyme, garlic and loads of cream. cheesy potato gratin Ingredients Of Gratin 2 tsp + 2 tsp butter 1 cup cream 1 tsp thyme(ajwain k phool) 2 cloves garlic, bashed Salt, to taste Pepper, to taste Nutmeg powder, a pinch 3 potatoes, peeled and sliced thinly 5 Tbsp grated cheese  How to Make Cheesy Potato Gratin In a pan add 2 tsp butter with 1 cup cream. Add thyme, garlic, salt, pepper and nutmeg.  Let the cream reduce a little.Add the sliced potatoes and 3 Tbsp cheese.  Let the cream reduce further. (Reduce till thick and coats the potatoes completely) Transfer the creamy potatoes in a greased baking dish/ ramekin.  Top with the rest of the cheese and butter.  Bake till the cheese melts and is golden brown.Serve.

Gajrela!Just the name brings back great childhood memories and a big smile on my face. Served piping hot this halwa is perfect for cold winters. Grated carrots cooked in ghee, khoya, milk, dried fruits and cardamom. Gajrela Ingredients for Gajrela Carrots 8-10 medium Milk 1 cup Pure ghee 4 tablespoons Cashewnuts chopped8-10 Raisins 2 tablespoon Sugar 1 cup Milk solids (khoya) grated1 cup Green cardamom powder 1/2 teaspoon Method Heat three tablespoons ghee in a thick-bottomed pan, add carrots and sauté for three to four minutes. Add milk and cook on medium heat for six to seven minutes or until the milk evaporates and carrot is cooked. Meanwhile heat remaining ghee in a separate pan and shallow fry cashewnuts and raisins till cashewnuts turn golden brown. Drain and set aside. Add sugar to cooked carrots and cook, stirring continuously, for two to three minutes or till the sugar melts. Add khoya and green cardamom powder. Stir and cook for three to four

 Chilli Pakora - Large green chillies stuffed with spicy potato mixture, dipped in gram flour batter and deep-fried. Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes.Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Chilli Pakora  Ingredients for Chilli Pakora Recipe Green chillies 16 large Potatoes boiled and grated 5 medium Red chilli powder 1 tablespoon Garam masala powder 1 tablespoon Chaat masala 1 teaspoon Fresh coriander chopped 1 tablespoon Salt to taste Oil to deep fry Batter Gram flour (besan) 1 cup Baking powder 1 teaspoon Red chilli powder 1 teaspoon Salt to taste Method Slit the green chillies and remove the seeds.

Moong Dal Halwa Recipe Indians just need a reason to prepare this sweet delight called moong dal halwa. Moong dal or split green gram paste is sautéed in ghee on low heat till it goes fragrant and a beautiful golden brown in colour. moong dal halwa Ingredients for Moong Dal Halwa Split green gram skinless (dhuli moong dal) soaked and ground to a coarse paste1 cup Ghee 1 cup Gram flour (besan) 1 tablespoon Milk 1 1/2 cups Saffron (kesar) for garnish Sugar 1 cup Khoya/mawa 3/4 cup Green cardamom powder a pinch Almonds cut into slivers10-12 Chandi ka varq 1 sheet(optional) Method Heat ghee in a non-stick pan. Add gram flour and mix well. Add moong dal, lower heat and mix well. Sauté, stirring continuously, till golden brown or for 20-25 minutes. Heat ½ cup milk in another non-stick pan. Add generous pinch of saffron and mix well for 1 minute. Switch off heat. Heat sugar and 1 cup water in another non-stick pan. Cook till sugar dissolves completely. Ad

Minty lachcha paranthas are easy to make and a must try! MINTY LACHHA PARANTHA Ingredients Of Pudina Lachcha Parantha 2 Green chillies 250 gms wheat flour 75 gms maida 1 Tbsp ghee 2 Tbsp pudina powder 1 tsp black salt 1 tsp chaat masala 1 tsp red chilli powder 1 tsp salt How to Make Pudina Lachcha Parantha: Knead a dough combining wheat flour, maida, salt & ghee. Add black salt, red chilli powder, chaat masala to pudina powder. Grind green chillies to a paste & mix it into the dough.Make dough balls & roll out into long strips of the same length. Add ghee, dust with flour, sprinkle pudina mixture over strips. Overlay them by crossing it with each other. Pat into a square & roll out gently again. Fry with ghee

A sweet dish prepared from chickpea flour and melted ghee. a very simple recipe by ingredients yet complicated recipe with the procedure and executions. this is very similar to soft mysore pak recipe, which contains only ghee but in this recipe it is mixture of ghee and oil. mysore pak Ingredients 2 cups sugar ½ cup water 1 cup besan / gram flour / chickpea flour / kadle hittu, sieve well 1­cup ghee / clarified butter 1 cup oil / vegetable oil Instructions ( 1 cup =255 ml) heat ghee and oil recipe: firstly, in a large kadai add ghee and oil. further get to a boil and simmer till you prepare mysore pak. mysore pak recipe: firstly, in a large heavy bottomed / non stick kadai take sugar and water. get to a boil. keep boiling and stirring till the sugar attains one string consistency. furthermore, keep the flame on very low and add sieved gram flour little by little. give a good stir making sure no lumps are formed. further add more besan and continue sti

 A simple and basic preparation involving maida, ajwain, oil and spices, rolled into thin pancakes and served crisp. Ingredients Of Methi Khakra 1 cup maida 1 tsp salt 1 Tbsp oil 1 tsp ajwain 1/2 tsp red chilli powder 2 Tbsp kasoori methi How to Make Methi Khakra Mix all the ingredients and knead it into a dough. Leave covered for about 30 minutes.  Roll into very thin chapatis and cook over low heat on a tawa, pressing now and then, till crisp on both sides.  When cool, store in an airtight container.

MALAI KOFTA CURRY The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them. MALAI KOFTA CURRY INGREDIENTS: 1⁄4 cup raisins oil, to deep fry 1 teaspoon coriander powder 1 teaspoon turmeric powder salt 1⁄2 cup tomato puree 1 teaspoon red chili powder 1⁄2 cup mawa (khoya) 1⁄2 cup fresh cream 1 teaspoon garam masala powder gravy 3 medium sized onions 3 tablespoons oil 1 tablespoon ginger paste 1 tablespoon garlic paste 2 green chilies 4 -5 medium sized potatoes 100 g cottage cheese (paneer) 2 green chilies 1⁄4 cup cornflour salt DIRECTIONS Boil the potatoes, cool, peel and grate them. Grate paneer. Wash all green chillies, deseed and chop them fine. Peel onions, cut them into halves and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Mix mashed potatoes, paneer, two

Dal makhani is one of the most popular Indian dishes. This spicy lentil preparation is made a mix of rajma or red kidney beans and whole black gram or sabut urad dal and a perfect blend of whole spices. The recipe does complete justice to the name and uses plenty of butter which balances out the heat from the spices and makes the final dal rich and creamy. Try out this restaurant style recipe at your next family gathering to get accolades of praise your way.  INGREDIENTS: 3⁄4 cup Urad Dal (black matpe beans) 1⁄4 cup red kidney beans (rajmah) 2 teaspoons cumin seeds 8 garlic cloves, chopped 2 inches gingerroot, chopped 1 teaspoon garam masala powder 1⁄2 cup fresh cream 1 teaspoon red chili powder 3 tablespoons butter 2 tomatoes, chopped (extra large tomatoes) 1 onion, chopped 1 tablespoon oil coriander leaves for garnishing fresh cream salt DIRECTIONS: Soak whole black urad and rajma overnight in 3-4 cups of water. Cook the soaked dal and rajma in the

Malai Kofta Curry Recipe Malai koftas are delicious deep fried paneer and flour dumplings that are crunchy outside and soft and creamy inside. In this recipe the paneer koftas are stuffed with a mixture of chopped dried fruits like cashewnuts and raisins that add further to its richness and taste. Finish off with a swirl of fresh cream and your malai kofta curry is ready! Eat it along with chapattis, paranthas or steamed rice and enjoy the pleasures of a grand vegetarian Indian meal. Malai Kofta Curry Ingredients for Malai Kofta Curry Recipe Paneer (Cottage cheese) 150 grams Tomatoes 3 medium Cashewnuts 1/4 cup Melon seeds (magaz) 2 tablespoons Poppy seeds (khuskhus/posto) 1 teaspoon Ginger chopped 1 teaspoon Green cardamoms 2 Red chilli powder 1 teaspoon Salt to taste Oil 1 tablespoon Yogurt 1/4 cup Green cardamom powder 1/4 teaspoon Refined flour (maida) 2 teaspoons Fresh cream 2 tablespoons Garam masala powder 1/4 teaspoon Method Heat a pre

Shahi Paneer Recipe A rich Indian dish that can grace any special occasion, paneer is cooked in creamy makhni sauce. In this gravy cashewnuts add that shahi or royal touch.  Delicately flavoured with aromatic spices the sauce is full of flavours from tomatoes, butter, cashewnuts and cream. It does come with its share of calories, but one bite and you will realize it is all worth it. Shahi Paneer Ingredients for Shahi Paneer Recipe Paneer (Cottage cheese) cut into cubes 400 grams Oil 2 tablespoons Onions finely chopped 2 medium Cashewnuts 15-20 Tomatoes finely chopped 5 medium Red chilli powder 1 teaspoon Coriander powder 1 tablespoon Salt to taste Butter 2 tablespoons Cream 1/2 cup + for garnishing Kasoori methi powder 1 teaspoon Garam masala powder 1 teaspoon Green cardamom powder 1/4 teaspoon Method Heat oil in a non stick kadai. Add onions and cashewnuts and sauté lightly. Add tomatoes and cook for 10-12 minutes or tomatoes are pulpy. Add red chil

Khaman Dhokla Recipe You don’t have to be from Gujarat to have tasted a khaman dhokla. A thick fermented gram flour and yogurt batter steamed till it’s like a soft fluffy pillow.This very same dhokla can be crumbed and served with accompaniments like assorted chutneys, fried green chillies and a delicious raw papaya salad in a different avatar known as khaman. My mother-in-law adds a pinch of sugar to the batter to match every Guajarati’s love for a hint of sweetness in their food. Minus the time it takes for fermentation, it is a quick recipe which makes a delicious snack anytime of the day. Khaman Dhokla  Ingredients for Khaman Dhokla Recipe Gram flour (besan) sieved 2 cups Yogurt beaten 1 cup Salt to taste Turmeric powder 1/2 teaspoon Green chilli-ginger paste 1 teaspoon Oil 2 tablespoons Lemon juice 1 tablespoon Soda bicarbonate 1 teaspoon Mustard seeds 1 teaspoon Fresh coriander leaves chopped 2 tablespoons Coconut scraped 1/2 cup Method Take gram

Peas & Potato Sandwich Recipe Peas potato sandwich is easy to make recipe.Packed between breads slices is a zingy mix of mashed potatoes, peas, spices, curry leaves and lime. Peas & Potato Sandwich Ingredients Of Peas & Potato Sandwich 1 big bowl boiled peas 3 boiled potatoes grated 2 green chilies chopped 1/2 tsp madras curry powder 1/4 tsp coriander powder 4 lime leaves finely chopped 1/4 tsp red chili powder 2 Tbsp olive oil 6 bread slices Butter Salt to taste How to Make Peas & Potato Sandwich Heat the pan and drizzle it with olive oil and flash fry green chilies.  Add the potatoes and saute. Add lime leaves, curry powder, boiled peas, red chili powder, coriander powder and salt. Mash the potatoes and peas and let it cook away for 2-3 minutes. Once cooked leave the filling to cool down. Use slices of bread and butter them evenly.  Evenly spread the filling on bread slices and now cover them each with a slice of breadand t

Batata Vada Recipe Batata translates into potato. It is a popular snack from the streets of Maharahtra. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney. Batata Vada Ingredients Of Batata Vada 500 gm potatoes Oil for deep frying Tempering: 5 gm mustard seeds 2 gm curry leaves 5 gm turmeric powder 3 gm red chilli powder 10 gm green chillies 10 gm ginger 10 gm garlic 1 lime 10 gm coriander leaves Salt Batter: 200 gm gram flour Water 5 gm red chilli powder 5 gm turmeric 3 gm crushed cumin Salt 2 gm soda bi-carb How to Make Batata Vada Cook the potatoes until soft, peel and mash coarsely. Chop or crush together the green chillies, garlic, ginger and the coriander leaves. Using the mentioned ingredients make a thick batter. Heat oil and add mustard seeds, after they crackle add the curry leaves. Mix in all the rest of the tempering ingredients

Namkeen Seviyaan Recipe Make this quick and easy snack at home which is low on oil with the added crunch of peanuts. Namkeen Seviyaan Ingredients Of Namkeen Seviyaan 2 1/2 cups vermicelli / seviyaan, boiled with a pinch of salt and 2-3 drops of oil 1 big onion. chopped finely 1 boiled potato, chopped. 1/2 cup green peas 10-15 curry leaves 1/2 cup roasted peanuts 1 tsp black mustard seeds / rai 2 cloves garlic, chopped 1 tsp ginger, chopped Salt, to taste 1 tsp oil How to Make Namkeen Seviyaan In a wok/ kadhai add oil, mustard seeds and curry leaves.  Once they splutter, add ginger and garlic. Saute for a minute. Add chopped onions and cook till pink. Add potatoes and salt. Cook till the potatoes start to brown a little.  Add the roasted peanuts. Add the boiled vermicelli.  Toss well and serve hot.