Food For Kids

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Multigrain Pizza

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Chef : Seema Chandra / Chetan Seth

Ingredients

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Pizza Dough:

  • 1 glass of lukewarm water
  • 2 Tbsp sugar
  • 1 Tbsp yeast
  • 2 cup whole wheat flour
  • 1 cup oatmeal
  • 2 Tbsp maize flour (makki atta)
  • 2 Tbsp flax seeds
  • 1 Tbsp sunflower seeds
  • 1 Tbsp olive oil

Pesto Topping:

  • 1 1/2 tsp crushed garlic
  • Pine nuts
  • 2 cups of fresh basil leaves
  • 1 cup extra virgin olive oil
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1 cup regiano Parmesan cheese
  • 1/2 a cup of mozarella cheese

Mushroom Topping:

  • 100 ml water
  • 50 gm porcini Mushroom
  • 50 gm mushroom
  • 1 Tbsp extra Virgin Olive oil
  • Onions
  • 1 Tbsp salt
  • 1/2 Tbsp black pepper
  • Red chilli
  • Garlic
  • Fresh Oregano leaves
  • 1/4 cup of mozarella cheese

Method

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For the Pizza Dough:

Take a lukewarm glass of water and mix 2 teaspoons of sugar.

Take a tablespoon of active yeast.

Sprinkle it on top of the water, cover the glass and put away in a draught free zone. You will see bubbles arise on the surface in 20 minutes or so.

Take another bowl, add 2 cups of whole wheat flour, one cup of ready to eat oats, maize flour, flax seed powder and some sunflower seeds. Now add the fermented yeast water. Mix the dough and add a tablespoon of olive oil.

Knead the dough a bit till it looks shiny. It will feel hard to the touch.

Take a glass bowl and grease it with olive oil, now put the kneaded dough in it, and cover it with a muslin cloth.

For Pesto Sauce:

Take one and half spoon of garlic, some pine nuts and churn them in a mixie.

Now add two cups of basil leaves and add 1 cup of extra virgin olive oil to it and churn it some more.

Add salt and pepper to the mixture. Add a cup of grated Parmesan cheese to this.

Mix the above and take it out in a bowl. Now add some olive oil to it. The Pesto Sauce is done.

For Mushroom Topping:

In a pan, roast whole garlic with red chillies and olive oil.

Take some porcini mushrooms and soak them in warm water. Take a pan add some extra virgin olive oil and then add onions and fry.

To the caramelized onions add the porcini mushrooms and regular mushrooms.

Add some salt and fresh pepper and then add the roasted garlic pods and then add some fresh oregano leaves.

Put the pizza together.

Take chillies infused in olive oil and apply on the edges of the base.

Now apply the pesto sauce and apply on the base and add the toppings and grated cheese.

Put the pizza in the oven at 180 degrees till the cheese melts.

Tip: If you like a crisp crust, you can bake it in the oven for 5 minutes in the oven, and then put the toppings.


Lentil-Mushroom Burgers

mushroom-and-lentil-burger_articleChef : Arjun Gupta 

Ingredients

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  • 5 whole-wheat hamburger buns
  • 2-3 Tbsp olive oil
  • 1 medium onion, diced small
  • 3 cloves of garlic, minced
  • 1 package cremini or button mushrooms, minced
  • 4 sun-dried tomatoes, chopped fine
  • 1 cup cooked brown lentils
  • 1/2 an egg
  • Salt
  • Pinch of black pepper
  • Pinch of white pepper
  • 1 blob of butter with 2-3 cloves minced garlic (for buns)
  • Caramelized onions
  • 5 lettuce leaves
  • 5 slices of tomatoes

Method

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1 burger bun in a food processor to make crumbs. Set aside.

In a saute pan, heat the olive oil over medium-high and saute onions with a pinch of salt until soft.

Add garlic, stir, and cook another minute.

Scrape the onion mix into a bowl. Keep aside.

Add another tablespoon of olive oil to the pan, over high heat, add the mushrooms followed by salt – let the mushrooms sweat.

Reduce the heat to medium and continue to cook until the liquid evaporates and the mushrooms turn deep golden brown.

Scrape the mushroom mixture into the bowl with the onions-set aside to cool for a couple of minutes.

Meanwhile heat some butter with garlic and toast the buns lightly.

Now in the food processor add the sun-dried tomatoes, the lentils and half of the mushroom-onion mix, process so that it is pasty yet have a bite. Pulse it slightly, do not puree.

Put the mixture into a mixing bowl and mix in the egg, a pinch of salt, black and white pepper.

Divide the lentil mixture into four portions, make each into a ball and flatten into a patty.

Coat the patty with the breadcrumbs.

Heat oil in a pan. Add the lentil patties and shallow fry on each side until crisp and deep golden.

Now bake the patties for 5-6 minutes at 180 degree Celsius.

We put it in the oven because the patties were shallow fried i.e the outside gets cooked but the inside is still mushy.

Place a lettuce leaf, tomato slice and some caramelized onions on each of the buns.

Top with the patty and close with the other half.


Ragi Cookies

CIMG4920Chef : Seema Chandra 

Ingredients

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  • 1 cup ragi flour
  • 1/2 cup brown cane sugar
  • 1/2 Tbsp green cardamom powder
  • 2 pinches of ginger powder
  • 1/2 Tbsp baking powder
  • 1/2 cup oil (rice bran)
  • 1 egg whisked
  • 1/2 Tbsp salt or to taste

Method

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In a pan mix the ragi flour and cardamom powder. Then roast this gently on a tawa till the color gets a wee bit darker for a minute or two.

In a bowl break an egg and whisk it. Add the roasted ragi and sugar into it. Mix well.

Add the dry ginger and salt to it.

Then add the oil and mix well. It will look like a dark dough.

Make round balls and flatten them in your palms.

Pre-heat the oven for 5-7 minutes. Take a flat dish, put butter paper on it. No need to grease it.

Place the biscuit roundels an inch away from each other and bake for 8 minutes at 180 degree Celsius.


Melon and Kiwi Fruit Smoothiemelon-and-kiwi-fruit-smoothie_article

Chef : Vicky Ratnani

Ingredients

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  • 1 kiwi, cut
  • 2-3 slices of papaya
  • 2 slices of melon
  • A couple of grapes
  • 1 plum, sliced
  • 1 glass milk
  • 1/2 – 1 tsp honey
  • 1/2 cup oats

Method

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Mix all the ingredients in a blender and blend well. Serve chilled. You can use sugar/honey according to your taste.

Fell free to throw in any fruits that you like.


Oats Idli

Instant Oats Semolina Vegetables Idli

Chef : Ramya Parameswaran

Ingredients

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  • 2 cups oats
  • 1/2 liter curd (slightly sour)
  • 1 Tbsp mustard seeds
  • 1 Tbsp urad dal
  • 1/2 Tbsp channa dal
  • 1/2 Tbsp oil
  • 2 tsp finely chopped green chillies
  • 1 cup grated carrots
  • 2 Tbsp finely chopped coriander
  • 1/2 Tbsp turmeric powder
  • 2 Tbsp salt
  • Eno fruit salt, a pinch

Method

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On a tawa, dry roast the oats until it turns slightly brown and then powder the oats in a mixer.

In a pan, add oil, mustard seeds, urad dal, channa dal and allow the mustard to splutter and the dals to turn golden.

To this, add the chopped chillies, coriander and grated carrots.

Add the turmeric powder and fry for a minute.

Add this seasoning to the powdered oats mixture and add the curd to it to make a batter like that of idli batter’s consistency.

You can add as much curd to the mixture to achieve the consistency, but do not add water to the batter.

Grease the idli steamer plates with oil and pour the batter into each area of the steamer.

Steam the idlis for 15 minutes.

Note: To know if the idli is cooked, poke an idli with knife and check if the batter does not stick to the knife.

Once done remove the idlis and serve with Onion chutney.


Fresh Corn Bhel

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Chef : Niru Gupta

Ingredients

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  • 2 cups corn-boiled
  • 1/2 cup boiled potatoes-diced
  • 1/4 cup sev
  • 1/2 cup onions-chopped fine
  • 2 Tbsp coriander-chopped
  • 2 tsp lemon juice or to taste
  • 2 Tbsp chutney

For Chutney (blend together)

  • 1 cup coriander leaves- chopped
  • 1 Tbsp green chillies-chopped
  • 1 Tbsp garlic-peeled and chopped
  • 1 Tbsp tamarind paste
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp chilli powder

Method

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Dilute the chutney with water, thin enough to mix well into the dry mixture. Mix the corn, onions, potatoes, half the coriander, lemon juice and chutney. Transfer to a serving dish, garnish with the coriander and serve.

 

 

 

 

 

 

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