kids recipes
Vegetable Lollipop
L
ollipops are famous among kids whether it be a sweet candy lollipop or a chicken lollipop. This summer vacation my kids visited their grandma’s place and since my mom is a veg lover,she wanted to try out a lollipops but a veg lollipops for her grandchildren and of course her daugther 🙂
Thanks mom for such a delicious and mind-blowing vegetable lollipop.
So here’s presenting you a secret step by step recipe with pictures from my mom’s kitchen 🙂
This dish tastes spicy & delicious with a combo of any sauce or dips. It can also be served as snacks with hot tea..!
For this recipe, we need cottage cheese i.e. paneer,carrots and all time favorite of kids none other than potato.
Recipe Courtesy : Mangal Shewale
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves : 6 people
Ingredients:
6 medium size Boiled potato
2 medium size Carrots (grated)
200 gm Grated Paneer/cottage cheese
1 tsp Ginger garlic paste
1/2 tsp Red chilli powder(optional)
1 pkt Maggi masala/maggi magic cubes (optional)
1 tsp Chat masala powder
1/4 cup coriander(finely chopped).
250 gm breadcrumbs
1 tablespoon Cornflour
Cooking oil for fry
Toothpick/skewer(I used candy sticks)
Salt to taste.
Method :
Fine grate the paneer/cottage cheese and carrots and mix it together.
Peel off the boiled potato and mash it with grated paneer and carrots mixture .
Add ginger garlic paste and all the spices and chopped coriander into mashed potatoes, mix it properly.
Make equal size small oval balls of the mixture like lollipop and keep in refrigerator for an hour.
Mix the cornflour into a bowl and add little water to make thick batter.
Take out the balls from refrigerator.
Take one ball at a time, dip it in the batter and roll over on the breadcrumds till its propery coated.
Heat oil into a pan, Put the coated balls one by one into the hot oil.
Fry it on low flame for 1-2 minute then flip it and cook other side for 1-2 minute(fry till it turns light brown).
Take out on the kitchen towel to absorb extra oil, add the fried balls to toothpick or skewer like lollipop.
(I used candy as skewers and toothpicks both were not available)
Serve hot with tomato Ketchup and chips.
Directions ||Step by step with pictures to prepare  vegetable lollipops
Fine grate the paneer/cottage cheese and carrots and mix it together.
Peel off the boiled potato and mash it with grated paneer and carrots mixture .
Add ginger garlic paste and all the spices,salt and chopped coriander into mashed potatoes, mix it properly.
Make equal size small oval balls of the mixture like lollipop and keep in refrigerator for an hour.
Mix the cornflour into a bowl and add little water to make thick batter.
Take out the balls from refrigerator.
Take one ball at a time, dip it in the batter and roll over on the breadcrumbs till its properly coated.
Heat oil into a pan, Put the coated balls one by one into the hot oil.
Fry it on low flame for 1-2 minute then flip it and cook other side for 1-2 minute(fry till it turns light brown).
Take out on the kitchen towel to absorb extra oil, add the fried balls to toothpick or skewer like lollipop.
(I used candy as skewers and toothpicks both were not available)
Serve hot with tomato Ketchup and chips.
Gulgule (banana wheat fritters)
Gulgule is a very easy and simple recipe in Maharashtra. Gulgule Pua is in the shape of a Pakora. I tried this dish especially for my husband who loves sweet and this is one of his favorite childhood dish.
My kids just loved it , this can be the good snacks for your hungry kids after school.If you like sweet then you will surely like these sweet Gulgule.
Try this out and do share me your feedback.
Ingredients:
Wheat flour/Atta – 1 cup
Jaggery/Gur – 1/2 cup
Ripe mashed banana – 1
Ghee – 2 tbsp
Salt – to taste
1/2 tsp baking powder
Oil for cooking
Directions || How to prepare Gulgule
Add hot water in the gur and stir till dissolved.
In another bowl, add wheat flour ,ghee, mashed banana , salt and baking powder.
Add the gur solution to it to form a batter of dropping consistency (adding more water if required).
Heat oil and add equivalent to a tbsp of the batter over high heat.
Lower the heat and let the gulgula cook over medium heat.
Remove the fried piece with a slotted spoon.
Increase the heat and then drop as many lumps as come in comfortably without touching each other.
Lower the heat and cook, turning once or twice till brown.
Repeat this process with the rest of the batter.
You can have this yummy gulgule’s hot or at room temperature.
Tricolor Rasmalai
Rasmalai is a very rich and classic Bengali sweet made up of paneer dumplings which are dunked in a creamy and sweet milk sauce which is flavored with cardamom ,saffron with toppings of nuts.
This Republic day my daughter was very much excited about flag hoisting and I wanted to add more fun to her excitement by preparing “tri color rasmalai”.
She really enjoyed having these ras malai of tricolor and this way we simply enjoyed our freedom having these yummy tricolor Rasmalai.
Prep Time: 30 mins
Cooking Time: 35 mins
Serves: 4
Ingredients:
Milk – 2 litre
Condensed milk – 200 ml
Lemon Extract – 2 Tbsp
Sugar – 250 gm
Water – 9 Cups
Vanilla or Rose Essence – 1/4 tsp
Cardamom Powder – 1/4 tsp
Saffron strands – few
Green and orange food color – few drops
Almonds – 8 to 10 finely chopped
Pistachio – 8 to 10 finely chopped
Directions || How to prepare rasmalai syrup
Place 1 litre of milk in a saucepan and add sugar, cardamon powder, saffron strands into it.
Bring to a boil, then simmer on a low flame.
Stir occasionally and wait until it reduces to half of its original volume.
Now add condensed milk, half of the chopped nuts and simmer on low flame.
Stir occasionally and keep an eye on the pan.
In the meantime prepare Rasmalai discs.
Directions || How to prepare rasmalai discs.
First add 1itre of milk in a clean vessel and bring it to boil. Do stir in between to avoid burnt bottom.
Mix 2 Tbsp water to the lemon extract and keep it aside.
Once the milk starts to boil, turn off the flame. Start adding the lemon extract to the milk, little by little at regular intervals and keep stirring.
The milk will start curdling. Let the curdled milk rest for 5 minutes.
Now take a clean muslin/cotton cloth and place it in a strainer. Pour the curdled milk into the cloth.
The water (Whey) will get drained and the milk solids would remain in the cloth.
Now run the milk solids under cold water, to remove the sourness of the lemon.
Now gather the sides of the cloth and squeeze the milk solids to remove excess water.
Set this packet over the strainer or just hang this cloth for 30 mins, so that the excess water gets drained off.
The resulting product from this step is paneer / Indian cottage cheese and used in various Indian cuisines.
Now, remove the paneer from the cloth and start kneading it using your palms for 10 minutes.
Divde the dough into 3 parts , add green color to one part , orange to other part and leave one part of the dough white.
Then flatten them into thick discs and set aside.
In a heavy bottom pan heat sugar and water, once it starts boiling add the prepared discs
Cover the the pan and cook the discs for about 10-15 mins.
When the discs seem spongy remove from flame.
Take a discs and press with a spoon and if it springs back it means it is ready.
Then switch off the flame and remove the discs with a slotted spatula or spoon and well with another spoon to remove the sugar syrup from the discs.
Now drop these into the simmering milk and cook for 2 to 3 minutes on a low flame.
Remove from flame and garnish with nuts and serve warm or refrigerate and serve chilled.
Tips
– You can use vinegar / citric acid instead of lemon juice for curdling.
– If you are in a hurry,
1.you can save your time by directky using cottage cheese/ paneer.
2.Prepare the sugar syrup in the cooker pan, add the discs and cook for one whistle.
– Always use full fat milk when preparing desserts. 2% milk will not give best results.
– Kneading is very important to get soft and fluffy discs.Minimum 10 mins kneading is mandatory.
Ukadiche Chocolate Modak
Ukadiche modak is one of the most popular modak variety made during Ganesh chaturthi festival in maharashtra.
Modak is one of my favorite sweet and this time I wanted to try a something new too.
we all like the sweet jaggery and coconut filling inside the modak but I added chocolates to the filling to try this new
Ukadiche Chocalate Modak. Do try this out and let me know how did you find this modern style Modak.
Preparation time : 30 mins
Cooking time : 15 mins
Serves : 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For the outer modak covering:
1 cup rice flour
1.5 cups water
¼ tsp oil or ghee
a pinch of salt
For the inner sweet filling:
1 cup fresh grated coconut
½ tsp grated almonds
¾ cup grated jaggery
½ cup melted choclate (hershey syrup)
¼ tsp cardamom powder
a pinch of nutmeg powder or grated numeg
½ tsp ghee or oil
½ tsp rice flour (optional)
Direction || How to make Ukadiche Chocolate Modak.
For the sweet filling :
Heat ghee in a pan.
Then add grated fresh coconut ,almonds and grated jaggery.
Mix well and cook this coconut-jaggery mixture on a low flame. the jaggery will melt first.
Add cardamom powder and nutmeg powder and saute it for a minute
stir at times and cook this mixture till the moisture from the jaggery begins to dry.
Next add melted chocolate to the mixture and cook it for a minute or so.
Switch off the flame. don’t overcook as the mixture then hardens.
Keep this sweet filling aside.
on cooling the mixture will thicken more.
For making the outer cover of the ukadiche modak:
In a pan add the water, oil and salt. keep it on the stove top.
Let this mixture come to a boil.
Reduce the flame and add the rice flour gradually. quickly stir and mix the flour with the water.
stir till all the rice flour is mixed with the water.
switch off the flame. remove the pan from the stove top and then cover this pan with a lid for 4 to 5 minutes.
Now take all the dough in a plate or in a bowl.
Gather the dough together and begin to knead it.
the dough will be hot when, you begin to knead. so apply some water on your palms and knead the dough. knead the dough very well.
if you feel the dough looks dense or hard or dry, then just add a few teaspoons of warm water and continue to knead.
Make small balls from the dough. roll the balls till smooth in your palms.
you can also apply some water on your palms, while rolling the balls. keep the balls covered with a kitchen towel.
The balls should be smooth in appearance and should not have any cracks.
For assembling & shaping modaks:
Take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. you can apply ghee/oil in your palms, while flattening.
place the modak filling in the center.
Press the edges as shown in the pic below.
you can also press the edges first and then add
Bring together all the edges and join them.
Remove the extra portion of the dough from the top, if any. shape and taper the top of the modak with your fingers.
Make all the modaks this way.
Next keep water for steaming in a steamer.
Grease the steamer pan lightly with oil or ghee
keep the modaks in a steamer pan.
Cover the pan with a lid and steam for 10 to 15 minutes on a low flame.
Some modaks may crack whilst shaping or steaming, buts its alright as you are trying it for first time as I did.
Enjoy this modern ukadiche modak , your kids will love it for sure 🙂
Chinese Spring Roll
Spring rolls, a classic Chinese dish that is enjoyed by everyone, children in particular.
I have kept the filling for the spring rolls really simple and quick, you can experiment with bean sprouts, noodles and other vegetables.
The crunchy and delicious taste of these rolls makes it perfect to serve for Ramadan Iftar or parties.
It tastes great served with schezwan sauce.
Prep Time : 21-25 minutes
Cooking time : 26-30 minutes
Servings : 4
Ingredients
Spring roll wrappers 10
1 cup boiled and shredded chicken
1 medium Spring onions thinly sliced
2 Carrots cut into thin strips
2 medium Green capsicum cut into thin strips
1 medium Cabbage finely shredded
Salt to taste
1 tsp Red chilli powder
1 tsp ginger garlic paste
1/4 teaspoon Soy sauce
1/4 teaspoon Vinegar
1 tablespoon Cornflour/ corn starch
2 tbsps oil
Oil for cooking
For Serving
schezuan sauce
Direction || How to prepare Spring rolls
To make the stuffing, heat 2 tbsps oil in a non stick pan.
Add carrots, capsicum, cabbage and salt and toss.
Add shredded chicken ,ginger garlic paste,red chilli powder ,vineger and soy sauce and mix.
Add spring onion greens and mix. Cook till the vegetables soften.
Take the pan off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Place a wrapper on a flat, dry surface and place a portion of the stuffing on one of its edge
Apply a little flour paste along the edges of the wrapper.
Fold the top edge over the mixture to seal it firmly.
Fold the left and the right side of the pancake in order to get a rectangle.
Roll the wrapper downwards tightly sealing the ends securely with the flour paste.
Repeat with the remaining ingredients to make 9 more rolls.
Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
Serve hot with schezuan sauce.
Tips :
To prepare veg spring rolls , skip chicken and ginger garlic paste in the recipe.
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