Ingredients: • 1 cup – lentils • 3 cups – Chicken stock • 1/4 cup – chopped Onion • 1/4 cup – chopped Carrots • 1/4 cup – chopped Spring onion (only green parts) • 2 – Garlic cloves, minced • 1 – Bay Leaf • 1/4 tsp – Oregano • 1 tbsp – Lemon juice • 1 cup – shredded Spinach • 1 tsp – Olive oil (or cooking oil) • 1/2 tsp – Cumin seeds powder • 1/4 cup – Tomato ketchup • Pepper as per taste • Salt as per taste Method: Wash lentils and soak it for 1 hour. Heat oil in a pan. Saute onion till

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Ingredients: • 1 cup – lentils • 3 cups – Chicken stock • 1/4 cup – chopped Onion • 1/4 cup – chopped Carrots • 1/4 cup – chopped Spring onion (only green parts) • 2 – Garlic cloves, minced • 1 – Bay Leaf • 1/4 tsp – Oregano • 1 tbsp – Lemon juice • 1 cup – shredded Spinach • 1 tsp – Olive oil (or cooking oil) • 1/2 tsp – Cumin seeds powder • 1/4 cup – Tomato ketchup • Pepper as per taste • Salt as per taste Method: Wash lentils and soak it for 1 hour. Heat oil in a pan. Saute onion till

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Ingredients: • 1/2 kg -ghee • 1/2 kg – Dates • 4 – eggs • 1/2 kg – Flour, Wheat – (Atta) • 1/4 tsp- Soda bi-carbonate • 1/2 kg – Sugar • Vanilla essence- a few drops • 2 cups – Water Method: Boil the sugar with water and add the dates to it for 5-8 mins. Then keep it aside for 4 hours. Let it cool. Then add the ghee and mix well so as to blend in the dates. Now beat the eggs and add to the mixture. Then add the flour mixed with soda bi carb gradually. Mix well and add the essence and bake until done.

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Ingredients: • 1/2 kg -ghee • 1/2 kg – Dates • 4 – eggs • 1/2 kg – Flour, Wheat – (Atta) • 1/4 tsp- Soda bi-carbonate • 1/2 kg – Sugar • Vanilla essence- a few drops • 2 cups – Water Method: Boil the sugar with water and add the dates to it for 5-8 mins. Then keep it aside for 4 hours. Let it cool. Then add the ghee and mix well so as to blend in the dates. Now beat the eggs and add to the mixture. Then add the flour mixed with soda bi carb gradually. Mix well and add the essence and bake until done.

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Ingredients: • 1.3 cups – unbleached all-purpose flour • 1 tsp – powdered Cardamom • 1 tsp – baking powder • 1/2 tsp – baking soda • 3/4 cup – Sugar • 3/4 cup – soy Milk + 1/2 tsp – Balsamic Vinegar (Mix and set aside to curdle for a few minutes) • 1/4 cup – vegan Cream cheese (like tofutti, at room temperature) • 1/2 cup – vegan Butter (like earth balance, also at room temperature) • 2 tsp – pure vanilla extract Method: In a bowl, sift together the flour, baking powder, baking soda and mix well. Add the cardamom powder and mix. Set aside. In another bowl,

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Ingredients: • 1.3 cups – unbleached all-purpose flour • 1 tsp – powdered Cardamom • 1 tsp – baking powder • 1/2 tsp – baking soda • 3/4 cup – Sugar • 3/4 cup – soy Milk + 1/2 tsp – Balsamic Vinegar (Mix and set aside to curdle for a few minutes) • 1/4 cup – vegan Cream cheese (like tofutti, at room temperature) • 1/2 cup – vegan Butter (like earth balance, also at room temperature) • 2 tsp – pure vanilla extract Method: In a bowl, sift together the flour, baking powder, baking soda and mix well. Add the cardamom powder and mix. Set aside. In another bowl,

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Ingredients: • Pathodin Curd gravy: • 1 basic recipe (make cubes of 1/2 mixture, cool the rest as it is) • 1/2 cup – Curd • 1 cup – Butter milk • 1 tsp – Red Chilli powder • 1/2 tsp – Dhania (coriander seed) powder • 1/4 tsp – Turmeric powder • salt to taste • 3-4 tsp – Asafoetida • 1/2 tsp – each cumin and Mustard Seeds • 2 tbsp – oil • 2 cups – water • 1 tbsp – Coriander leaves finely chopped (optional) • Dry Pathod Sabzi • 1 recipe small Pathod cubes (above) • 1 tsp Fenugreek seeds (boiled as in Methi Papad sabzi)

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Ingredients: • Pathodin Curd gravy: • 1 basic recipe (make cubes of 1/2 mixture, cool the rest as it is) • 1/2 cup – Curd • 1 cup – Butter milk • 1 tsp – Red Chilli powder • 1/2 tsp – Dhania (coriander seed) powder • 1/4 tsp – Turmeric powder • salt to taste • 3-4 tsp – Asafoetida • 1/2 tsp – each cumin and Mustard Seeds • 2 tbsp – oil • 2 cups – water • 1 tbsp – Coriander leaves finely chopped (optional) • Dry Pathod Sabzi • 1 recipe small Pathod cubes (above) • 1 tsp Fenugreek seeds (boiled as in Methi Papad sabzi)

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Ingredients: • 125 g – all-purpose flour • 200 g – condensed Milk • 1 tbsp – cocoa • 1 tbsp – chocolate powder • 1 tsp – baking powder • 1/2 tsp – baking soda • 1/2 cup – Butter melted • 1/2 tsp – vanilla essence • 100 ml – Milk • 2 packet – Oreo biscuit • Ingredients for filling and frosting the cake • 2 cups – fresh Cream • 10 to 15 Oreo cookies crushed • 1/4 cup – chocolate chips • Ingredients for Sugar syrup • 1 cup – water • 1 tbsp – strong coffee • 3-4 tsp – Sugar Method: Sieve flour, baking

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Ingredients: • 125 g – all-purpose flour • 200 g – condensed Milk • 1 tbsp – cocoa • 1 tbsp – chocolate powder • 1 tsp – baking powder • 1/2 tsp – baking soda • 1/2 cup – Butter melted • 1/2 tsp – vanilla essence • 100 ml – Milk • 2 packet – Oreo biscuit • Ingredients for filling and frosting the cake • 2 cups – fresh Cream • 10 to 15 Oreo cookies crushed • 1/4 cup – chocolate chips • Ingredients for Sugar syrup • 1 cup – water • 1 tbsp – strong coffee • 3-4 tsp – Sugar Method: Sieve flour, baking

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Ingredients: • For sponge cake: • 2 – eggs • 1/4 cup – Sugar • 1/4 tsp – vanilla essence • 1/2 cup – self-rising flour (sifted) • 1 tbsp – water • 1 tbsp – Butter • For whipped Cream: 1 cup – whipped Cream • 3 tbsp – icing Sugar • For topping: • 7 – large strawberries (stemmed and halved) • 15-16 – Mint leaves • 1 tsp – confectioner Sugar Method: For the sponge cake: Grease the sides of an 8-inch glass pan with butter. Lightly flour the sides and line the bottom with a cut-out of parchment paper. Beat the eggs, sugar, and vanilla essence at

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Ingredients: • For sponge cake: • 2 – eggs • 1/4 cup – Sugar • 1/4 tsp – vanilla essence • 1/2 cup – self-rising flour (sifted) • 1 tbsp – water • 1 tbsp – Butter • For whipped Cream: 1 cup – whipped Cream • 3 tbsp – icing Sugar • For topping: • 7 – large strawberries (stemmed and halved) • 15-16 – Mint leaves • 1 tsp – confectioner Sugar Method: For the sponge cake: Grease the sides of an 8-inch glass pan with butter. Lightly flour the sides and line the bottom with a cut-out of parchment paper. Beat the eggs, sugar, and vanilla essence at

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Ingredients: • 2-3- ripe Bananas • 1/2 cup – white or Brown sugar • 2- eggs • 3 tbsp – canola or Olive oil • 1 tsp – vanilla essence • 1.5 cups – flour • 1 tsp – baking soda • A pinch salt • 1- roughly chopped ripe Pear • 1/2 cup – chopped Walnuts Method: In a medium bowl, mash together the bananas, sugar, eggs, oil and vanilla with a potato masher or spatula until blended and the bananas are well mashed. Add the flour, baking soda and salt, and stir just until the batter starts coming together; add the pear and walnuts and stir just until combined.

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Ingredients: • 2-3- ripe Bananas • 1/2 cup – white or Brown sugar • 2- eggs • 3 tbsp – canola or Olive oil • 1 tsp – vanilla essence • 1.5 cups – flour • 1 tsp – baking soda • A pinch salt • 1- roughly chopped ripe Pear • 1/2 cup – chopped Walnuts Method: In a medium bowl, mash together the bananas, sugar, eggs, oil and vanilla with a potato masher or spatula until blended and the bananas are well mashed. Add the flour, baking soda and salt, and stir just until the batter starts coming together; add the pear and walnuts and stir just until combined.

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Ingredients: • For Date jello: • 2 g – agar strips or powder • 6 – Dates • 25 g – palm Sugar • 150 ml – water for dissolving agar • 50 ml – water for Dates • 50 ml – Coconut Milk • A few nuts • For Milk jello: • 90 ml – whole Milk • 110 ml – water for dissolving agar • 2 g – agar strips • 1/4 tsp – rose essence • 1 tbsp – Sugar Method: Wash and soak agar for 10 to 15 mins. Puree the dates and grated palm sugar with 50 ml water, filter with a cheese cloth and set

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Ingredients: • For Date jello: • 2 g – agar strips or powder • 6 – Dates • 25 g – palm Sugar • 150 ml – water for dissolving agar • 50 ml – water for Dates • 50 ml – Coconut Milk • A few nuts • For Milk jello: • 90 ml – whole Milk • 110 ml – water for dissolving agar • 2 g – agar strips • 1/4 tsp – rose essence • 1 tbsp – Sugar Method: Wash and soak agar for 10 to 15 mins. Puree the dates and grated palm sugar with 50 ml water, filter with a cheese cloth and set

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Ingredients: • 2 apples peeled, diced • 2 oranges, segmented, peeled, deseeded • 1 tbsp – Corn flour • 1 tbsp – Butter • 1/2 cup – Sugar • 1/2 cup – Orange juice • 1 tsp – Lemon juice • 1/2 liter vanilla ice-cream • 1/2 cup – smooth fresh Cream • 2 tbsp – brandy (optional) • 1 packet china grass Method: To prepare flan tin: Take a 9″ flan tin, and a 4 wide shallow cup or bowl with flat bottom. When ice-cream is semi set in flan tin, place bowl in centre, press a little to get embedded halfway at least. Chill again to set firmly. To

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Ingredients: • 2 apples peeled, diced • 2 oranges, segmented, peeled, deseeded • 1 tbsp – Corn flour • 1 tbsp – Butter • 1/2 cup – Sugar • 1/2 cup – Orange juice • 1 tsp – Lemon juice • 1/2 liter vanilla ice-cream • 1/2 cup – smooth fresh Cream • 2 tbsp – brandy (optional) • 1 packet china grass Method: To prepare flan tin: Take a 9″ flan tin, and a 4 wide shallow cup or bowl with flat bottom. When ice-cream is semi set in flan tin, place bowl in centre, press a little to get embedded halfway at least. Chill again to set firmly. To

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Ingredients: • 1 cup- semolina (rava) • 1 cup -sour curds • 1/4 tsp- soda • 4- Green chillies • 1/4 inch- Ginger • 4 -curry leaves (grind to a fine paste) • 2 tsp-coriander leaves (chopped finely) • 1 tsp- salt • Cashew nuts • 1/2 tsp -urad dal • 1 tsp – Hing Method: Dry roast the rava till it is slightly brown. Allow it to cool. Heat 1.5 tsps oil. To it add mustard seeds, hing, few curry leaves, half teaspoon urad dal and few pieces of cashew nuts broken into small pieces. After the oil cools rub it with the rava properly. Then add rest of the

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Ingredients: • 1 cup- semolina (rava) • 1 cup -sour curds • 1/4 tsp- soda • 4- Green chillies • 1/4 inch- Ginger • 4 -curry leaves (grind to a fine paste) • 2 tsp-coriander leaves (chopped finely) • 1 tsp- salt • Cashew nuts • 1/2 tsp -urad dal • 1 tsp – Hing Method: Dry roast the rava till it is slightly brown. Allow it to cool. Heat 1.5 tsps oil. To it add mustard seeds, hing, few curry leaves, half teaspoon urad dal and few pieces of cashew nuts broken into small pieces. After the oil cools rub it with the rava properly. Then add rest of the

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Ingredients: • 250 gm Cottage cheese / Paneer • 1 cup Bengal Gram flour / besan • Salt to taste • Red Chilli to taste • 1 tsp carom seeds • 1/4 tsp baking soda • Chaat masala to taste • Vegetable oil for deep frying Method: Cut the paneer into big cubes. Divide the cubes into half and sprinkle a little salt, red chilli and chaat masala between both portions like sandwich. Sieve the gram flour. Combine flour, salt, red chilli, baking soda, carom seeds and water to make thick and smooth consistency batter for pakora. Heat the oil in wok on high flame. Add the paneer to flour batter

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Ingredients: • 250 gm Cottage cheese / Paneer • 1 cup Bengal Gram flour / besan • Salt to taste • Red Chilli to taste • 1 tsp carom seeds • 1/4 tsp baking soda • Chaat masala to taste • Vegetable oil for deep frying Method: Cut the paneer into big cubes. Divide the cubes into half and sprinkle a little salt, red chilli and chaat masala between both portions like sandwich. Sieve the gram flour. Combine flour, salt, red chilli, baking soda, carom seeds and water to make thick and smooth consistency batter for pakora. Heat the oil in wok on high flame. Add the paneer to flour batter

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Ingredients: • 1 litre – whole Milk • 2 tbsp – saboodana grains • 1/2 cup – Sugar • 1/2 cup – water • 1/2 tsp – Cardamom powder • 8-10 threads Saffron • 5 Almonds – chopped or crushed coarsely • 5 Pistachios – chopped or crushed coarsely Method: Bring milk to a boil and keep aside. Wash saboodana gently. Sprinkle some water over it. Cover and keep aside for at least 15-20 minutes . Take a large deep vessel. Add saboodana and water. Heat while stirring continuously. Once it starts to boil, add hot milk. Bring back to a boil, stirring frequently. Add sugar and simmer, stirring occasionally, for

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Ingredients: • 1 litre – whole Milk • 2 tbsp – saboodana grains • 1/2 cup – Sugar • 1/2 cup – water • 1/2 tsp – Cardamom powder • 8-10 threads Saffron • 5 Almonds – chopped or crushed coarsely • 5 Pistachios – chopped or crushed coarsely Method: Bring milk to a boil and keep aside. Wash saboodana gently. Sprinkle some water over it. Cover and keep aside for at least 15-20 minutes . Take a large deep vessel. Add saboodana and water. Heat while stirring continuously. Once it starts to boil, add hot milk. Bring back to a boil, stirring frequently. Add sugar and simmer, stirring occasionally, for

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Ingredients: • 2 cups – Flour • 2 tsp – Baking powder • 1/2 cup – Sugar • A pinch of salt • A pinch of cooking soda • 3/4 cup – Milk • 1/4 cup – Vegetable oil or Butter • 1 cup – mix fruit jam Method: Pre-heat oven to 350 degrees F (180 degrees C). In a large bowl, stir together the flour, baking powder, soda, salt and sugar. In a small bowl, mix milk and oil. Pour in the flour mixture. Do not beat. The batter will be lumpy. Gently stir in jam. Pour the batter into the prepared pan and bake at 350 degrees F (180

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Ingredients: • 2 cups – Flour • 2 tsp – Baking powder • 1/2 cup – Sugar • A pinch of salt • A pinch of cooking soda • 3/4 cup – Milk • 1/4 cup – Vegetable oil or Butter • 1 cup – mix fruit jam Method: Pre-heat oven to 350 degrees F (180 degrees C). In a large bowl, stir together the flour, baking powder, soda, salt and sugar. In a small bowl, mix milk and oil. Pour in the flour mixture. Do not beat. The batter will be lumpy. Gently stir in jam. Pour the batter into the prepared pan and bake at 350 degrees F (180

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Ingredients: • 2 – Potatoes (Pressure Cooked and mashed) • 1/2 cup – Frozen Green peas • 1/2 cup – Grated firm Tofu • 1 – Onion (chopped) • 2 – Garlic Cloves (crushed) • 1/2 tsp – Fennel seed powder • 1/4 tsp – Cumin seeds • 2 – Green chillies (chopped) • 1 tbsp – Coriander leaves (chopped) • Salt • Oil • 8 – Bread slices Method: Heat enough oil and fry the cumin seeds. Add chopped onions, chopped chillies and crushed garlic cloves. Saute everything well until the onions turns translucent. Add the grated tofu and frozen peas with fennel seed powder. Cook everything well on simmer

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Ingredients: • 2 – Potatoes (Pressure Cooked and mashed) • 1/2 cup – Frozen Green peas • 1/2 cup – Grated firm Tofu • 1 – Onion (chopped) • 2 – Garlic Cloves (crushed) • 1/2 tsp – Fennel seed powder • 1/4 tsp – Cumin seeds • 2 – Green chillies (chopped) • 1 tbsp – Coriander leaves (chopped) • Salt • Oil • 8 – Bread slices Method: Heat enough oil and fry the cumin seeds. Add chopped onions, chopped chillies and crushed garlic cloves. Saute everything well until the onions turns translucent. Add the grated tofu and frozen peas with fennel seed powder. Cook everything well on simmer

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Ingredients: • 2 cups – Grapes • 1 cup – Red apples (chopped) • Honey as per need • Chilled water as per need • Ice cubes Method: Blend together the grapes and chopped red apples with chilled water as per need as smooth paste. Strain the juice, add enough honey and water, give a stir and serve with ice cubes. Recipe courtesy: Priya Easy and Tasty Recipes

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Ingredients: • 2 cups – Grapes • 1 cup – Red apples (chopped) • Honey as per need • Chilled water as per need • Ice cubes Method: Blend together the grapes and chopped red apples with chilled water as per need as smooth paste. Strain the juice, add enough honey and water, give a stir and serve with ice cubes. Recipe courtesy: Priya Easy and Tasty Recipes

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Ingredients: • 2 cups – All-purpose flour • 1 cup – Brown sugar • 1.25 cups – Water • 2/3 cup – Butter • 1 cup – Raisin (Chop roughly) • 1 tsp – All Spice Powder • 1 tsp – Baking Powder • 1 tsp – Baking Soda • 3/4 tsp – Salt Method: Boil brown sugar, water, butter, all spice powder and chopped raisin together for 3 minutes. Let the contents cool. Meanwhile, preheat the oven to 325 degrees F. Grease a pan. Keep aside. Combine All-purpose flour, salt, baking powder and baking soda. Now, combine boiled and cooled raisin mixture and the flour mixture. Pour the mixture in

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Ingredients: • 2 cups – All-purpose flour • 1 cup – Brown sugar • 1.25 cups – Water • 2/3 cup – Butter • 1 cup – Raisin (Chop roughly) • 1 tsp – All Spice Powder • 1 tsp – Baking Powder • 1 tsp – Baking Soda • 3/4 tsp – Salt Method: Boil brown sugar, water, butter, all spice powder and chopped raisin together for 3 minutes. Let the contents cool. Meanwhile, preheat the oven to 325 degrees F. Grease a pan. Keep aside. Combine All-purpose flour, salt, baking powder and baking soda. Now, combine boiled and cooled raisin mixture and the flour mixture. Pour the mixture in

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Ingredients: • 6 – Egg whites • 150 g – Sugar • 250 g – ground Almonds • 100 g – powdered Sugar • 25 g – Corn flour • 1/2 cup – Milk • Ingredients for Coffee Butter Cream • 200 g – fine Sugar • 1 tbsp – instant coffee • 6 – Egg yolks, beaten lightly • 200 g – Butter Method: Mix the powdered sugar, ground almonds and corn flour together in a bowl. Beat the egg whites till stiff with a pinch of salt. Then add 150 g sugar and continue beating till they form soft peaks. Gradually fold in the almond mixture to get a

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Ingredients: • 6 – Egg whites • 150 g – Sugar • 250 g – ground Almonds • 100 g – powdered Sugar • 25 g – Corn flour • 1/2 cup – Milk • Ingredients for Coffee Butter Cream • 200 g – fine Sugar • 1 tbsp – instant coffee • 6 – Egg yolks, beaten lightly • 200 g – Butter Method: Mix the powdered sugar, ground almonds and corn flour together in a bowl. Beat the egg whites till stiff with a pinch of salt. Then add 150 g sugar and continue beating till they form soft peaks. Gradually fold in the almond mixture to get a

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Ingredients: • 75g – Oats • 5g – Almond • 5g – Raisins • 10g – raw Honey • 3g – sesame seeds • 3g – Cinnamon powder • 100g – fresh available fruits Method: Mix together oats, almonds, raisins, honey & sesame seeds. Add water if required to mix well. Prepare a shape of long crostini. Bake in preheated oven for 20 minutes till crust forms. Cool down. Slice fresh fruits & marinate with cinnamon powder. Arrange on the crostini and serve. Recipe courtesy of Satej Saigaonkar

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Ingredients: • 75g – Oats • 5g – Almond • 5g – Raisins • 10g – raw Honey • 3g – sesame seeds • 3g – Cinnamon powder • 100g – fresh available fruits Method: Mix together oats, almonds, raisins, honey & sesame seeds. Add water if required to mix well. Prepare a shape of long crostini. Bake in preheated oven for 20 minutes till crust forms. Cool down. Slice fresh fruits & marinate with cinnamon powder. Arrange on the crostini and serve. Recipe courtesy of Satej Saigaonkar

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Ingredients: • 2 cups – Rice • 3 cups – Jackfruit • 100 g – Jaggery • 1 cup – Coconut Milk • salt to taste Method: Soak rice in water for about 1/2 an hour. Grind jackfruit with rice. Add coconut milk, jaggery and salt while grinding. Make dosas with this batter. Recipe courtesy of Lakshmi

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Ingredients: • 2 cups – Rice • 3 cups – Jackfruit • 100 g – Jaggery • 1 cup – Coconut Milk • salt to taste Method: Soak rice in water for about 1/2 an hour. Grind jackfruit with rice. Add coconut milk, jaggery and salt while grinding. Make dosas with this batter. Recipe courtesy of Lakshmi

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Ingredients: • Finely sliced Cabbage – 1 cup • Finely sliced Carrot – 1 cup • Gram flour – 1 cup • Chilli powder – 1 tsp • Ginger-garlic paste – 1 tsp • Corn flour – 1/2 cup • A pinch – Asafoetida • Salt to taste • Oil – 3 tbsp Method: Mix all the ingredients. Add 1/4 cup of water and make into a dough. Take a handful of mixture and deep fry them in oil. Recipe courtesy of Radhika Vijay Karthik

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Ingredients: • Finely sliced Cabbage – 1 cup • Finely sliced Carrot – 1 cup • Gram flour – 1 cup • Chilli powder – 1 tsp • Ginger-garlic paste – 1 tsp • Corn flour – 1/2 cup • A pinch – Asafoetida • Salt to taste • Oil – 3 tbsp Method: Mix all the ingredients. Add 1/4 cup of water and make into a dough. Take a handful of mixture and deep fry them in oil. Recipe courtesy of Radhika Vijay Karthik

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