Cheesy Garlic Bread for Kids

Cheesy Garlic Bread for Kids

Ingredients (for 2 servings)

 

5-6 Whole Wheat bread slice

2-3 tbsp butter

2 tsp fresh garlic paste

2 tsp fresh coriander (chopped)

½ tsp pepper powder

½ cup grated mozzarella cheese

Method (How to make cheesy garlic bread for kids at home)

Preheat the oven to 180 degrees C.

Mix the garlic paste and coriander with the butter and mix till the butter become smooth, light and fluffy.

Spread the garlic butter on the bread slices.

Top with grated cheese.

place the bread on wired rack and keep in the pre heated oven.

Bake in the preheated oven at 180 degrees C for 7 to 8 mins or till the cheese melts.

Cheesy garlic bread is ready switch off the oven.

Slice it as desire size and serve cheesy garlic bread hot sprinkled with pepper or red chilli flakes and with a tomato ketchup.

Mix Fruit Pulao

Mix Fruit Pulao

 

Ingredients (for 2-3 servings)

1 cup Basmati rice

1 inch stick cinnamon

4-5 clove

½ tsp black peppercorn

2-3 green cardamom

2 bay leaves

2 tbsp cashew

2 tbsp almonds

1 tbsp raisins

½ apple finely chopped

½ cup diced pineapple

2 tbsp ghee

2 green chilies

Few thread of saffron

1 tbsp warm milk

1 tsp sugar

Salt to taste

Method (How to make fruit pulao at home)

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Wash and soak rice for ½ hr. mix clove, cardamom, bay leaves, cinnamon stick, peppercorn and 1 tsp ghee into the rice add 2 cup water and cook.

In a small bowl, add warm milk and saffron, mix well until the saffron dissolves. Keep aside.

Heat deep nonstick pan over medium heat, add remaining ghee.

Add green chilies, stir fry for a minute, add almonds, raisins and cashew nuts, mix well and saute until the nuts turn golden brown in color.

Add apple, pineapple and mix well and stir fry for 2 minutes.

Add cooked rice, sugar and salt, mix gently.

Cook over a slow flame for about 2 to 3 minutes, stirring occasionally.

Add saffron-milk mixture, mix gently remove from the heat.

Enjoy Fruit Pulao with any raita or chutney.

Bhindi Do Pyaza

Bhindi Do Pyaza

Ingredients (for 4 servings)

250 gms Bhindi

2 large onion sliced

2 green chillies sliced

1 tsp ginger garlic (grated)

1 large tomato finely chopped

½ tsp cumin seeds

¼ tsp turmeric powder

½ tsp red chilli powder

¼ tsp cumin powder

½ tsp coriander powder

½ tsp lemon juice

Salt as per taste

2 tbsp oil

1 tbsp coriander leaves

Method (How to make bhindi do pyaza at home)

Wash bhindi and dry them completely. Cut it into 1 inch long pieces.

Heat 1 tbsp oil in a pan. Add bhindi pieces and cook them on medium for 7-8 minutes. Transfer to a plate.

Heat remaining oil in same pan. Add cumin seeds and when they start to crackle, add grated ginger garlic. Saute for around 30 seconds.

Add onion and green chilli pieces, saute until onion turns light brown, approx. 1-2 minutes.

Add chopped tomatoes and cook for 2-3 minutes.

Add red chilli powder, turmeric powder and coriander-cumin powder and mix well.

Add cooked bhindi, lemon juice and salt and cook for 2-3 minutes.

Turn off the flame Transfer into a serving bowl and garnish with coriander leaves and serve hot with paratha.

Carrot Raita

Carrot Raita

Ingredients

1 cup Yogurt

½ cup grated carrot

1 green chilli finely chopped

1 tsp sugar

¼ tsp black salt

¼ tsp chat masala

¼ tsp salt

For tempering

1 tsp Oil

½  tsp Mustard seeds

½  tsp Cumin seeds

7 to 8 Curry Leaves

1 slit Green Chilli

Method (How to make carrot raita)

Take yogurt in to a bowl and beat properly.

Add grated carrot.

Add  chat masala, black salt, salt, sugar, green chilli.

Mix well until yogurt turns smooth.

Now add coriander leaves and mix well.

Heat tsp of oil in to a pan.

Once oil is hot add mustard seeds, let them pop.

Add cumin seeds, curry leaves, green.

Then pour tempering over raita.

Serve with pulao or biryani.

Phool Makhana Raita

Phool Makhana Raita

Ingredients

1 cup fresh chilled curd

2 cup makhana

¼ tsp red chili powder

½ tsp roasted cumin powder

½ tsp chat masala

2 tbsp chopped coriander leaves

¼ tsp black salt

1 tbsp sugar  

Salt as per salt

½ tsp ghee

2 tbsp coriander leaves (finely chopped)

Method (How to make phool makhana raita)

Heat ghee in a wok and add 2 cup phool makhana in it and roast makhana on  low flame till they become crunchy and crisp.

Take them in a plate and allow to cool. then coarsely crush them in a mixer.

whisk 1 cup fresh chilled curd in a bowl.

Add red chili powder, roasted cumin powder, chat masala, sugar, black salt and stir very well. Add the coarsely crushed phool makhana in the spiced curd.

Add 2 tbsp chopped coriander leaves.

stir and serve phool makhana raita immediately.

Keywords: Makhana Lotus Seeds Curd Yogurt 

Papaya Milk Shake

Papaya Milk Shake

Ingredients

2 cup fully ripe fresh Papaya

2 cup milk

8 tbsp Sugar

10-12 Ice Cubes

2 scoop vanilla icecream (Optional)

Method (How to make Papaya Milk Shake at home)

Wash and  peel papaya and cut it into small pieces, remove the seed from the papaya. Put in  a mixer, add sugar in it and grind it finely.

Add milk and ice cubes in it shake it again.

Papaya milk shake is ready.

Pour  it in the long glasses, add  1 table spoon vanilla ice cream on each glass and serve it chilled.

Mango Jam

Mango Jam

Ingredients

2 fully ripe big Mangoes (peel and chopped roughly) 2 ½ cup  

½ cup Sugar

1 ½ tbsp Lemon juice

Method (How to make mango jam at home)

Grind the chopped mango cubes in a mixie until smooth paste.

Heat mango paste, sugar and lime juice in a non stick pan. Keep stirring for atleast 15-25mins the water mixture will collect to a jam consistency.

When mixture turn into glossy like jam. Switch off flame.

Cool completely and store in a clean airtight container. Keep refrigerated and use within  8-10 days.

Keywords: Aam Ka Jam Mango Recipe

Mango Sundae Ice-cream

Mango Sundae Ice-cream

Ingredients (for 2 servings)

4 scoop Vanilla Ice Cream or mango ice-cream

2 Ripe Mangoes (chopped)

2 tbsp chopped Walnuts, Pistachios, almonds

2 tbsp Mango Pulp

4 wafers biscuit

Method  (How to make Mango icecream sundae)

Peel the mango skin and cut them into small pieces.  Keep few big slices separately to decorate the sundae.

Put one big scoop of ice cream into the bowl.

Put one layer of mangoes.

Put one more scoop of ice cream.

Top it with 2-3 tablespoons of mango pulp and chopped nuts.

Decorate it with 2-3 slices of mangoes and wafers.

Mango sundae is ready.

Potato Macaroni Curry

Potato Macaroni Curry

Ingredients (for 3-4 servings)

1 cup macaroni

4 medium size tomato

2 medium size potato

1 large onion finely chopped

3 tbsp oil

2 ½ cup water

1 tbsp coriander powder

½ tsp chilli powder

½ tsp turmeric powder

½ tsp garam masala

½ tsp cumin seeds powder

Salt as per taste

2 tbsp chopped coriander leaves

Method

Heat oil in a pressure cooker, add chopped onion and fry till light brown, add potato and fry for few minutes add tomato, salt and spices and cook for 2-3 minutes or till tomato mashed.

Add macaroni and water and pressure cook for 2 whistle, shimmer for 3-4 minutes switch off the flame.

When the pressure is out, open the lid.

Garnish with fresh coriander leaves and serve hot with paratha or steam rice.

Keywords: Macaroni curry   Side Dish for rice or Paratha 

Sweet Mango Pickle

Sweet Mango Pickle    

Ingredients

1 kg raw mango

5-6 cloves

1 inch cinnamon

3 tbsp dry coriander

½  piece of nutmeg

½ tsp saffron

50 gram Nigella seed

100 gram red chilli powder

5-6 cardamom

100 gram fennel seeds

1 tbsp cumin seeds

1 tbsp black cumin  seeds (shah Jeera)

1 tbsp fenugreek seeds

1 tbsp dry ginger powder

1 ½ kg sugar

100 gram Rock Salt

Method (How to make sweet mango pickle)

Dry roast all spices and grind, till you get a coarse mixture. don’t make a fine powder..

Wash the mangoes and then dry them with a clean kitchen towel. there should be no trace of moisture on the mangoes. chop the mangoes into long sized pieces.

Now mix all spices into the chopped mango. Add salt and sugar and saffron.

now put this pickle mixture in a sterilized glass jar. you can also use a bharni.

And cover with a dry cloth. And keep in sun light for 2 weeks.

Mix every day with dry spoon.

After 2 weeks pickle s ready for eat.

Key words: Sweet mango pickle Aam ka meetha acchar kacche aam ka meetha accha 

Mango Muffins

Mango Muffins

 

Ingredients (for 8-10 muffins)

½ cup ripe mango pulp

1 ½  cup refined flour (Maida)

1 tsp baking powder

1/6 tsp soda bi carb

200 ml condensed milk

5 tbsp Butter (melted)

1/6 tsp vanilla essence

2-3 tbsp milk

Method (How to make mango muffin cake for kids)

Mix the plain flour, baking powder and soda bi-carb in a deep bowl and sieve it 2-3 times and Keep aside.

Combine the condensed milk, mango pulp, butter and vanilla essence in another deep bowl and mix well.

Combine the flour mixture and the wet mixture and fold gently using a wooden spoon or spatula.

Add 2-3  tbsp of milk, mix well to get a batter of dropping consistency.

Place 8 paper cups in 8 muffin moulds of a muffin tray.

Drop spoonful of the batter into each muffin mould and tap it lightly.

Bake in a pre-heated oven at 200°c for 15-20 minutes or until a toothpick inserted in a muffin comes out clean.

Keywords: Mango Cake   Cup Cake For Kids  Tiffin Recipe   Tea Time Recipe  Lunch Box Recipes

Raw Mango Kheer

Raw Mango Kheer

Ingredients

2 Raw mango (Totapari mango)

½ litre full cream milk

100 ml condensed milk

100 gram sugar

10 almonds (chopped)

10 pistachios  (chopped)

2 pinch green cardamom powder

Few thread saffron

Method (How to make raw mango kheer at home)

Peel the mangoes the great with thick greater,  Squeeze  out all the juice from the mango.

Add one glass water to the mango and the boil for 5-6 min. switch off the flame and put mango pulp in a sieve and drain water wash mango under the running water  till all sourness gone.

Boil milk till half of the quantity add mango, condensed milk and sugar cook for 10-12 minutes on low flame. Add cardamom powder and chopped almonds and pistachios.

When cool down completely, keep it in the fridge and serve chilled.

Raw Mango Pickle

Raw Mango Pickle

Ingredients

1 kg raw mangoes cut into ½ “  pieces
1 tbsp turmeric powder
1/4 cup fennel seeds
1 tbsp fenugreek seeds
2 tbsp yellow mustard  seeds
1 tsp nigella seed  (kalaunji)
1/2 tsp asafoetida
2 tbsp chilli powder
1 cup mustard oil
4 tbsp salt

Method (how to make easy mango pickle at home)

Combine the mangoes, turmeric powder and 2 tablespoons of salt and mix well.

Place the mangoes on a big bowl and  cover with a clean muslin cloth and place under the sun for 4 to 6 hours.

After 6 hrs remove the water from the mangoes.

Coarsely ground the fennel seeds, mustard seeds, fenugreek seeds and kalaunji seed and mix into the mangoes.

Add chilli powder, remaining salt  and asafoetida.

Heat the oil and keep it for cool down completely. After cool down mix oil into the pickle.

Bottle the pickle in a glass jar and place the pickle under the sun for 4 to 5 days. This pickle can be stored for upto 1 year.