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Kids Recipes


Discussions on "Kids Recipes" in "Health and Kids Food" forum.


  1. #1
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    Kids Recipes

    Feeding a kid and feeding him right is every mother's nightmare. Good nutrition and a balanced diet is essential for the child to grow up healthy. A little time and effort put into presentation and preparation of the meal will save well worth the time spent on trying to make the child finish the meal.

    1. Tortilla Pinwheel

    Ingredients:
    • Cream Cheese - 1/2 cup
    • Paneer - 1/2 cup
    • Onion Salsa - 1/2 cup
    • Green Onions - 1/4 cup
    • Chilli Powder - 1/4 tsp
    • Tortillas - 4

    Method:

    1. In bowl mix together cream cheese, cottage cheese, salsa, onion greens, chilli powder and salt together.
    2. Spread this mixture on a tortilla. Roll this up and chill.
    3. Slice into rounds and serve.

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  2. #2
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    Re: Kids Recipes

    2. Aloo Idli Bonda

    A lip smacking recipe for the kids in the evening

    Ingredients:


    • Idlis - 4 to 5 (you can also use left over idlis. Use only those made in the morning and not the ones made the day before)
    • Potato - 3 to 4
    • Turmeric Powder - 1 tsp
    • Chilli Powder - 1/2 tsp
    • Salt as per taste
    • Onion - 1
    • Gramflour - 1/2 cup
    • Oil to fry
    • Mustard Seeds - 1/5 tsp

    Method:

    1. Boil potato. Mash and keep aside.
    2. Cut the idlis into small pieces.
    3. Fry the idli pieces in 2 tblsp oil till it becomes brown.
    4. In a pan, add 1 tsp of oil.
    5. Add mustard seeds and let it splutter.
    6. Add onions, turmeric powder and chilli powder.
    7. Fry for 30 seconds to a minute.
    8. Add the mashed potato and mix together.
    9. To the gram flour add a little salt and make a dough paste.
    10. Make small round balls of the potato mix leaving a small gap in the center for the fried idli pieces.
    11. Seal the gap and roll it in the gram flour and fry.
    12. Remove and drain on absorbent paper.
    13. Serve with tomato ketchup or coriander chutney.


  3. #3
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    Re: Kids Recipes

    3. Shrimp Salad

    Ingredients:

    • Pasta Shells - 3/4 cup
    • Shrimp - 1 cup, cooked and peeled
    • Tomatoes - 12, small, quartered
    • Avocado - 1 large
    • Lettuce Leaves - cut into strips

    For the Dressing:

    • Mayonnaise - 4 tbsp
    • Lemon Juice - 2 tsp
    • Ketchup - 2 tblsp
    • Tabasco Sauce - 2 drops (optional)
    • Salt as required
    • Pepper as per taste

    Method:

    1. Bring a large saucepan of water to a boil.
    2. Add the pasta and follow the cooking instructions on the package.
    3. Drain well and leave to cool.
    4. Carefully cut the avocado around its middle and gently pry it apart.
    5. Scoop out the pit with a small spoon and then cut each half into quarters.
    6. Peel off the skin and cut the avocado into chunks.
    7. Put the avocado into a bowl and spoon half of the lemon juice over it to stop the fruit from turning brown.
    8. Put the tomatoes, avocado and shrimp into a bowl with the pasta, and season.
    9. Divide the shredded lettuce leaves between the serving bowls.
    10. Mix together all the ingredients for the dressing in a small bowl.
    11. Add the shrimp salad to the serving bowls and drizzle the dressing over it.


  4. #4
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    Re: Kids Recipes

    4. Strawberry Yogurt Crunch

    Ingredients:

    • Whole Strawberries - 1 cup, about 6 to 8
    • Orange Juice - 4 tbsp
    • Whole Oats - 2/3 cup
    • Sunflower Seeds - 3 tbsp
    • Pumpkin Seeds - 3 tbsp
    • Clear Runny Honey - 2 to 3 tbsp
    • Thick Plain Yogurt - 12 tsp

    Method:

    1.Cut the stems and leaves from the strawberries and then thickly slice the fruit.
    2. Put the strawberries in a bowl and add the orange juice.
    3. Set aside.
    4. Put the oats in a frying pan and toast over a medium-low heat for 3 mins, turning the oats occasionally with a wooden spoon to make sure they cook evenly.
    5. Add the sunflower and pumpkin seeds and toast for another 2 minutes or until light golden.
    6. Take care - the pumpkin seeds may pop a little!
    7. Take the pan off the heat.
    8. Stir in the honey - it will sizzle at first, but keep stirring until the oats and seeds are coated.
    9. Allow to cool slightly.
    10. Put a layer of the oats in the bottom of each glass.
    11. Add 2 heaped spoonfuls of yogurt and then some of the fruit.
    12. Add another layer of each.
    13. Serve.


  5. #5
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    Re: Kids Recipes

    5. Fruit and Nut Bars

    Ingredients:
    • Hazelnuts - 1/3 cup
    • Whole Oats - 2/3 cup
    • Raisins - ¾ cup
    • Dried Apricots - 1 heaped cup, cut into small pieces
    • Fresh Orange Juice - 4 tbsp
    • Sunflower Seeds - 2 tbsp
    • Pumpkin Seeds - 2 tbsp

    Method:

    1. Put the hazelnuts, oats, and seeds into a frying pan.
    2. Toast (stirring) over a medium heat for 3 mins, or until they begin to turn golden.
    3. Leave to cool.
    4. Put the raisins, apricots, and orange juice into a food processor and purée until the mixture becomes smooth.
    5. Pour the purée into a mixing bowl.
    6. Put the nuts, oats, and seeds in the food processor and whiz until they are finely chopped.
    7. Pour the mixture into the bowl with the fruit purée.
    8. Stir the fruit mixture until all the ingredients are mixed together.
    9. Line a 7in x 10in (18cm x 25cm) baking pan with parchment paper.
    10. Spread the mixture evenly in the pan.
    11. Chill for at least 1 hour, until solid.
    12. Then turn it out of the tin and peel off the parchment paper.
    13. Cut into bars.


  6. #6
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    Re: Kids Recipes

    6. Pinwheel Sandwiches

    Ingredients:
    • Bread - 6 slices
    • Butter - 200 gms

    For Filling:
    • Mint Chutney or Warmed Jam

    Method:

    1. Remove the crusts from the bread slices and discard.
    2. Spread the filling generously over each slice.
    3. With the help of a piece of butter or brown paper a little bigger than the bread slice, roll each slice of bread.
    4. Wrap the roll tightly with the paper and tie it with string if it does not stay rolled.
    5. Make rolls with all the bread slices.
    6. Place the rolls in the refrigerator till ready to serve.
    7. Before serving, remove the paper wrapping and untie the string, cut each roll into 1 inch thick slices and serve.


  7. #7
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    Re: Kids Recipes

    7. Dal and Rice

    Ingredients:

    • Tuvar (Toor) Dal - 1 cup
    • Garlic Flakes - 2
    • Turmeric Powder - 1/2 tsp
    • Oil - 1 tblsp
    • Onion - 1 medium sized
    • Tomato - 1 large
    • Green Chillies - 2
    • Curry Leaves - 8
    • Coriander Leaves - 1/2 cup chopped
    • Cumin Seeds - 1 tsp
    • Asafoetida Powder - 1/2 tsp
    • Salt - 1 tsp

    Method:

    1. Heat 3 cups of water in a pressure cooker. Wash the dal and add it to the water.
    2. Peel the garlic flakes and add them to the dal with the turmeric powder.
    3. Add a few drops of oil and pressure cook for 10 minutes.
    4. Wait for the cooker to cool before opening it.
    5. Peel the onion.
    6. Wash all the vegetables and chop all the vegetables and the coriander leaves.
    7. Heat the rest of the oil in a kadai over moderate heat.
    8. Add the cumin seeds and curry leaves and then the asafoetida.
    9. When they start spluttering add the onion and green chillies and fry for 1 minute.
    10. Mix in the tomato and fry for 1 minute.
    11. Spoon the cooked dal into the kadai, sprinkle in the salt and allow it to boil for 5 minutes till it is thick.Stir and remove the kadai from the heat.
    12. Add the chopped coriander leaves.
    13. Transfer the dal to a serving bowl and serve it with cooked rice.
    14. Serve with ghee.


  8. #8
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    Re: Kids Recipes

    8. Vegetables in Cheese Sauce

    Ingredients:

    • Broccoli - 1 small
    • Baby Corns - 6
    • Water - 1 1/4 cup
    • Salt - 3/4 tsp
    • Green Peas - 1/2 cup shelled
    • Green Capsicum - 1 small
    • Spring Onions - 3
    • Oil or Butter - 1 tsp
    • Black Pepper - 1/2 tsp freshly ground
    • Cheese - 1/2 cup grated
    • White Sauce - 1 1/2 cups
    • Mustard Powder - 1/2 tsp
    • Bread Slices - 10

    For Garnishing:

    • Tomato - 1 medium sized, chopped
    • Coriander - 2 tblsp, chopped

    Method:

    1. Wash all the vegetables.
    2. Cut the broccoli into small florets, discarding the hard stems.
    3. Put the broccoli and baby corn in a pan with 1/2 cup water and 1/2 tsp salt over high heat. Boil till the water is absorbed and take the pan off the heat.
    4. Put the green peas in another pan with 3/4 cup water and 1/4 tsp salt and boil till they are tender. Drain them and set aside.
    5. Cut the capsicum into quarters and remove the white pith and seeds.
    6. Chop the capsicum fine.
    7. Cut the white portion of the spring onion into thin rounds and chop the tender green portion.
    8. Heat the oil or butter in a pan over moderate heat.
    9. Add the white portion of the spring onions and fry for a few moments.
    10. Add the capsicum, fry it lightly for a few seconds and then add the green portion of the spring onions.
    11. Mix in the broccoli, baby corn and green peas, sprinkle in the pepper and fry for 1 minute.
    12. Grate enough cheese to make up 1/2 a cup and blend it into the white sauce with the mustard.
    13. Mix the vegetables into the sauce.
    14. Toast the bread slices and top them with the vegetable and cheese sauce.
    15. Garnish with the chopped coriander and tomatoes.


  9. #9
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    Re: Kids Recipes

    9. Devilled Eggs

    Ingredients:

    • Eggs - 6
    • Mayonnaise - 4 tblsp
    • Tomato - 1 medium sized
    • Celery - 1 stalk
    • Coriander Leaves - 1 tblsp chopped
    • Black Pepper - 1/2 tsp freshly ground
    • Salt - 1/2 tsp

    For Garnishing:

    • Peppercorns - 12 whole black
    • Tomato - 6 strips, 2 inches long
    • Coriander Leaves - few

    Method:

    1. Put the eggs in a pan with water and boil them for 7 minutes over high heat.
    2. Remove the eggs from the pan and put them in a bowl of cold water.
    3. When the eggs are completely cold, shell them. Cut the eggs into half lengthwise. Remove the yolks with a teaspoon and put them into a bowl.
    4. Mash the yolks with the mayonnaise using a fork and set aside.
    5. Wash all the vegetables.
    6. Chop the tomato, celery and coriander leaves fine.
    7. Mix the chopped vegetables, pepper powder and salt into the egg yolks.
    8. Spoon the mixture into the whites of the eggs.
    9. Fix 2 peppercorns into the yolk filling of each egg as eyes.
    10. Arrange a strip of tomato for the lips and coriander leaves for the hair.


  10. #10
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    Re: Kids Recipes

    10. Fried Rice

    Ingredients:

    • Carrot - 1 medium sized
    • French Beans - 10
    • Cabbage - 4 leaves
    • Spring Onions - 3
    • Green Capsicum - 1 small
    • Celery - 2 stalks
    • Egg - 1
    • Oil - 3 tblsp
    • Salt - 1 tsp
    • Black Pepper - 1/2 tsp freshly ground
    • Ginger-Garlic Paste - 1 tsp
    • Water - 1/4 cup
    • Cooked Rice - 1 1/2 cups

    For Sauce

    • Soya Sauce - 3 tblsp
    • Green Chilli - 1

    Method:

    1. Wash all the vegetables.
    2. Scrape the carrot and chop it.
    3. Cut the tops and tails of the beans and pull off the strings along the sides.
    4. Cut the beans and cabbage into thin slices.
    5. Cut the white portion of the spring onion into thin rounds and chop the tender green portion.
    6. Cut the capsicum into quarters and remove the white pith and seeds.
    7. Chop the capsicum and celery.
    8. Break the egg into a small bowl and beat it till the yolk and white are well mixed.
    9. Heat 1 tsp of oil in a small frying pan over moderate heat.
    10. Pour the egg into the pan till the base is cooked. Turn it over and cook the other side.
    11. Remove the egg from the pan and put it on a chopping board. Let it cook a little and cut it into thin slices.
    12. Heat the rest of the oil in a wok over moderate heat.
    13. Add the white portion of the spring onions, the capsicum and the celery to the pan.
    14. Fry the vegetables for 1 minute, tossing gently with a spoon.
    15. Mix in the salt, pepper and ginger-garlic paste.
    16. Add the carrot, beans and cabbage and fry them for 1 minute, tossing gently.
    17. Sprinkle in the water and cook, stirring for 1 minute.
    18. Mix in the green portion of the spring onions.
    19. Stir in the egg and the cooked rice.
    20. Chop the green chilli fine and put it in a small bowl. Pour the soya sauce over it.
    21. Serve the fried rice hot with the sauce.


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