RECIPES FOR KIDS

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 remo...

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.