RASHMI PATIL - BEETROOT COCONUT BURFI

INGREDIENTS
Serves: 40-50 burfis
4 cups finely grated beetroot
2 cups finely grated fresh coconut
4 cups sugar     
1 cup full cream milk
3-4 tsp Ghee ( clarified butter)
2 tsp Cardamom powder
2 tsp powdered sugar

METHOD

In a deep pan, combine together beetroot , Coconut and milk . Stir fry for 10 minutes till raw smell goes.

Add sugar and cook till the water is completely absorbed and mixture becomes thick . Add Ghee.

Once it start leaving the sides of pan, add in cardamom powder & add 2 tsp powdered sugar. Mix well.

Transfer the mixture in a greased tray & spread evenly.

Let it set for sometime. Once it come down to room temperature cut it into squares or any desired shape.

Your yummy and healthy burfi is ready to serve.

SONAL KHOSLA- CHICKEN NOODLES

INGREDIENTS
250 gms Noodles
1/2 cup cooked chicken pieces or strips
3 large thinly sliced onions
4-5 thinly sliced carrot
1-2 chopped or sliced capsicum
1 cup thinly shredded cabbage
1/2 cup chopped spinach 
2 tbsp tomato sauce

1 tbsp soya sauce
1 tbsp vinegar
oil for cooking





METHOD


Add water with 1 tbsp oil in deep pan and boil it on high flame. Add noodles and cook till they are little raw (don't cook them completely). Strain the water in colander and immediately wash noodles under fresh water.
Drizzle some oil mix well and keep aside.



In a pan, heat sesame oil, add onions and saute till golden in colour. Add sliced carrot and cook on high flame for 2-3 minutes stirring continuously. Add rest of the veggies and chicken pieces and cook on high flame for again 3-4 minutes more, stirring continuously.

Add tomato sauce, soya sauce and vinegar. You can add chilli sauce, depending on your child's taste. Mix well. Add noodles and cook for 2-3 minutes stirring occasionally.

MADHU WADHWA- MOONG DAL KADI

INGREDIENTS
1 cup yellow moong dal
1 1/2 litre buttermilk or 2 cups curd
1 1/2 litre water
salt and red chilli powder to taste
2 tsp turmeric powder
2 medium sized chopped onion
7-8 garlic cloves
1 tsp coriander seeds
3-4 whole red chilli (optional)
1/2 inch ginger
few curry leaves


 
For Pakoras:
1/2 cup dal batter
salt and red chilli powder to taste
1 tsp turmeric powder

1 finely chopped onion
some freshly chopped coriander leaves


METHOD
Soak dal overnight or for 3-4 hours. Wash and grind the dal (coarsely) with ginger in it. Divide dal paste into 2 parts, keep 1/2 cup of paste aside for making pakoras and use 1/2 cup for making kadi.

Pour 500ml of buttermilk, salt, red chilli powder, turmeric powder in grinder and give a good pulse so that all the ingredients get well incorporated.

Heat some oil in pan, add coriander seeds let it roast add curry leaves, whole red chilli (sabut red chilli). Add chopped onion, garlic and roast till golden in colour.

Add buttermilk mix and remaining buttermilk also. Let it cook on low flame till it thickens. This take around 25-30 minutes.



By the time it simmers let's make pakoras.

For Pakoras:

Take dal batter (1/2 cup which was kept aside after grinding) . Beat the batter well till white and fluffy.

Add chopped onion and freshly chopped coriander leaves, salt, red chilli powder, turmeric powder. Heat oil and deep fry them.

Add pakoras in prepared kadi and simmer on low flame for another 5 minutes.

Serve hot with rice or chapati.

ANIRUDH SINGH- BISCUIT CAKE

INGREDIENTS
80 gms Parle Biscuits
1/4 tsp Baking powder
2 tbsp Bournvita 
1/2 cup powdered sugar
60-80 ml Milk
1/2 cup chopped dry fruits 

For Garnishing:

Chocolate syrup 
Butterscotch syrup

METHOD
Crush biscuits in mixer grinder till it become fine powder. Add bournvita, powdered sugar, chopped dry fruits and baking powder and mix it in biscuit powder. Add milk to make batter. 


 



Transfer the batter in a microwave compatible container and microwave for 2:30min at high temperature. 

Take out the container from microwave and let it come down to room temperature.

Transfer the cake in serving dish and garnish with chocolate syrup, butterscotch syrup and chopped dry fruits and serve! 

ANIRUDH SINGH - BREAD CAKE

 INGREDIENTS
4 Bread Slices preferably white bread
3-4 tbsp Choco Spread (easily available in market of different brands like pilsbury, fun foods or you can use Nutella)
3-4 tbsp chocolate Syrup
3-4 Butterscotch Syrup 
3-4 tbsp Mixed Fruit Jam
1 tbsp strawberry jelly (optional)
Dry Fruits for garnishing

Method


Trim the edges of bread. 

Take first slice and spread a thick layer of Choco Spread on it, (put a thick layer to avoid leakage of syrups from bread).

 Take second slice and spread Fruit jam on it. Keep it on the first slice.

 Now third slice with butterscotch syrup. 

Take last and fourth slice and spread Chocolate Syrup on it and put it on top. Put a thin layer of strawberry jelly over it and garnish with chopped dry fruits.

Enjoy!!

NAMRATA MUKHI - POTATO POPS

INGREDIENTS
2 boiled potatoes
1/4 cup chopped capsicum
1/4 cup boiled peas
1/4 cup boiled carrot
1 tsp coriander powder (dhaniya powder)
1 tsp chaat masala
2 tbsp cornflour
1/2 cup powdered cornflakes or breadcrumbs
salt and chili to taste
6-7 Ice-cream sticks


Boil the vegetables and mash them roughly. Mix all the vegetables in mashed and boiled potato. Add dhaniya powder, chaat masala, salt and chili.Mix all the ingredients well.

Divide the dough in equal portion and give it desired shape. Stick the dough well with ice-cream sticks. Keep aside.

In a big bowl, make a thin batter of cornflour with water. Dip the sticks in cornflour batter and roll it in the bread crumb or powdered cornflakes.

Deep fry in hot oil on medium heat.


Serve with sauce.

VINEETA BHASKAR SEN - OREO CAKE

INGREDIENTS
25 oreo biscuits 
1 cup milk 
2 tbsp sugar 
3/4 tsp baking powder 
 


METHOD
Crush cookies in grinder to make fine powder.

Add milk, sugar and baking powder. Blend again.

Grease micro-safe bowl with oil or butter. Pour batter in it.

Cook in microwave on micro mode for 4 minutes.

Let it cool down completely. Transfer in serving bowl.

Serve with ice-cream

TANU WADHWA- VERMICELLI COCONUT BURFI

INGREDIENTS
100gms Vermicelli / Seviyan
100gms desiccated coconut
2 cups of water
1 tsp cardamom powder/ elachi powder
1 cup blanched, peeled and finely sliced (lengthwise) almonds
1 cup condensed milk
few strands of saffron




METHOD
Soak almonds for 3-4 hours or boil almonds for 2 minutes in microwave peel and finely slice lengthwise . Keep it aside. Soak few strands of saffron in 2 tbsp cold milk for 15-20 minutes. Keep aside.

Dry roast vermicelli till golden brown in pan. Add double the amount of water and allow vermicelli to boil till it turns soft. Strain excess water.

In same pan, add boiled vermicelli, almonds, desiccated coconut, cardamom powder, saffron soaked in milk and milkmaid. Cook all the ingredients stirring continuously till it dries up completely and start leaving the sides of pan.

Grease a flat dish or plate. Transfer the mixture on plate and spread evenly with the help of spatula or flat knife. Leave it for 1-2 hours or till it cool down to room temperature.



Pictorial:

1. Soak saffron in 2 tbsp milk for 20-25 minutes and keep aside.

2. Blanch, peel and slice almonds. Keep aside.

3. Dry roast vermicelli.

4. Add double the amount of water.

5. Strain excess water in colander.

6.  Put boiled vermicelli in same pan, add desiccated coconut powder and soaked saffron-milk.














7. Now add sliced almonds.













8. Add 1 tin of condensed milk

9. Transfer the mixture in greased plate.Let it cool down to temperature.

10.  Cut in desired shape.

MONIKA TANDON - QUICK SUJI / RAWA LADOO

INGREDIENTS
1 cup rawa/suji
1/2 coconut powder
1 tsp cardamom powder
2 tbsp raisins
2 tbsp finely chopped almonds
2 tbsp condensed milk
3 tbsp milk

METHOD
Roast rawa till fragrant. Don't let it turn golden in color. Turn off the fire. Transfer it in a bowl. Add remaining above ingredients. Mix well. Divide in equal portions and make small balls and give them shape of ladoos. Keep it in fridge for about 5-10 minutes. Serve.

Serves: 10-12 ladoos

Before making ladoos check sweetness level and adjust accordingly if required.

Pictorial:














1. Roast rawa till fragrant.














2. Remove from fire and transfer in a bowl.

3. Add 1/2 cup coconut powder.

4. Now goes 2 tbsp condensed milk.

5. Add 3 tbsp milk.

6. Mix it well.

7. Add 2tbsp almonds and 2 tbsp raisins.

8. Make small balls.

9. Like this.

10. Keep it in fridge for 5-10 minutes.

11. Serve

PARMEET CHUGH- NUTTY FROZEN BANANA

INGREDIENTS

1 large banana
1 tbsp crushed almonds and walnuts
1 tsp chocolate syrup or honey
1 tsp dried cherries or tutti fruity

METHOD
Peel and freeze banana in freezer for about 1-2 hours. Take out and let it rest for 1 minute. Now cut it into small pieces and mash with fork. Put it in serving bowl. Add chopped dried cherries or tutti fruity. Add crushed nuts. Drizzle little chocolate sauce. Your yummy chilled banana is ready to eat.
Consume within 1 hr of preparation as banana turns black.
Pictorial:

1. Freeze 1 banana for 1-2 hours.

2. After 2 hours, let it rest for 1 minute. Cut it into small pieces and mash it with fork.













3. Transfer it into serving dish.

     








4. Drizzle chocolate sauce.

5. Top it with chopped dried cherries.

6. Your yummy chilled banana is ready to eat.

I HAVE DRIZZLED LITTLE CHOCOLATE SAUCE. DEPENDING ON YOUR CHILD'S TASTE YOU CAN ADD MORE. MY KIDS LIKED MORE OF CHERRY AND NUTS IN IT.

 YOU CAN ADD HONEY OR MAPLE SYRUP TOO INSTEAD OF CHOCOLATE SAUCE.