RECIPES FOR KIDS

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