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Homemade Lemonade Squash

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With the summer heat upon us, sucking up energies and leaving us listless, children are perhaps the ones who feel the most of it. Dehydration and loss of strength can leave them feeling dull and listless. This HOMEMADE LEMONADE SQUASH that we’ve got is just perfect for this weather, leaving them fresh and rejuvenated, and packed with all the goodness and essential vitamins to last them through the heat.

Read below, on how you can quickly make this & store it for a while too.

Ingredients:

  • Lemon
  • Sugar
  • Cardamoms
  • Saffron/kesar

Method:

  • First in a pan or sauce pan, take 1 cup water and 500 grams sugar (about 2 cups heaped sugar).
  • Keep this sugar-water solution on a low flame. Stir so that the sugar dissolves.
  • When all the sugar has dissolved switch off the flame. The solution will be sticky when you touch it. You can also heat the sugar solution till ½ string or 1 string consistency. I cooked till ½ string consistency.

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  • Next step will be to filter the sugar solution of its impurities. Line a bowl with a strainer which has been lined with a muslin cloth or a thin cotton kitchen towel.
  • Now pour the hot sugar solution carefully through the muslin lined strainer into the bowl.

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  • Here’s the collected sugar syrup in the bowl. Let this filtered sugar solution become lukewarm or come at room temperature.

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  • Then rinse the lemons well in water. Halve all of them. 500 grams lemons are used. Roughly 10 to 12 medium sized lemons.
  • With a lemon squeezer, extract juice from each halved lemon in a bowl or mug.
  • If there are small seeds in the lemon juice, then filter it through a tea strainer.

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  • Powder seeds of 8 to 9 green cardamoms and ½ tsp saffron/kesar in a mortar-pestle. Keep aside. Both cardamom and saffron are optional.
  • Now add the lemon juice to the sugar syrup. The sugar syrup should be lukewarm or at room temperature when you add the lemon juice.

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  • Add the powdered cardamom and saffron.
  • Stir the lemon squash very well.

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  • Now pour the lemon squash in a sterilized glass bottle or jar. Close the lid tightly and refrigerate. The yield is about 750 ml of squash and stays good for a month in the refrigerator.

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  • When preparing the lemon squash drink, add 3 to 4 tbsp. of the squash in a glass and add water. Stir and serve.

Reference: http://www.vegrecipesofindia.com/lemon-squash-recipe/

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Paneer Burji – Just the thing your kids will love

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KIDS LOVE PANEER!! And this is a universal truth. What we’ve observed in our endless playgroup activities, birthday celebrations & house parties is kids devouring this amazing food and actually relishing it. Besides, paneer is high on protein, calcium and minerals & digests easily.

This PANEER BURJI recipe is a perfect way for you children to enjoy it. What’s more, it will become your family’s favorite in no time.

Ingredients:

  • Paneer
  • Onions
  • Tomatoes
  • Cumin seeds
  • Ginger-Garlic paste
  • Green chilli
  • Spice powders
  • Coriander leaves
  • Oil or ghee

Method:

  • Crumble the paneer/cottage cheese and keep aside.

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  • Heat oil or ghee or butter in a pan. Add cumin seeds and crackle them.
  • Then add onions.
  • When the onions become translucent, add chopped ginger-garlic paste and chili. Sauté till the raw aroma of ginger-garlic goes away.

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  • Then add tomatoes. Cook tomatoes till they become soft. You can add also add a pinch of salt so that the tomatoes get cooked faster.
  • Now add all the spice powders. Stir and mix well.

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  • Finally, add the crumbled paneer. Stir and cook for 1 to 2 minutes
  • Don’t cook the paneer for a long time as they harden and lose their softness. Lastly add chopped coriander leaves to paneer bhurji and mix.

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  • Serve paneer bhurji with bread toast. You can also serve paneer bhurji with rotis, plain parathas or as a side dish.

 Reference: http://www.vegrecipesofindia.com

Read more of our recipes at http://kidsdirectorybangalore.in/category/receipe-of-the-week/

 

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BESAN SANDWICHES- Taste as good as they look!

1.jpg You’ve always served your kid with sandwiches for his lunchbox, either a nice veggie filled one or one that is packed with chicken or fish. While these are quick and easy to make, there is another way to serve breads that we have found is an exciting way to use vegetables as well- Just dunk them into a veggie-filled batter, fry them to a crisp, and these BESAN SANDWICHES are good to be gobbled up. Read and follow the recipe below; Ingredients:

  • Besan or gram flour
  • Bread
  • Onions
  • Tomatoes
  • Ginger
  • Green chillies
  • Coriander leaves
  • Turmeric powder
  • Red chili powder
  • Asafetida
  • Salt
  • Oil

Method:

  • In a bowl or small pan, take finely chopped onions, tomatoes, ginger, green chilies and coriander leaves. Everything has to be finely chopped. 2
  • Add besan/gram flour, turmeric powder, red chili powder, asafoetida and salt.
  • Pour in the water and whisk it to a medium consistency. There should be no lumps in the batter. Avoid making the batter too thin. 3
  • Heat 1 tbsp. oil for frying in a tava or frying pan.
  • Slice the bread into two. Then dip the bread slice in the batter. With your hands, coat the bread slice evenly with the batter. Also place the chopped onions & tomatoes on the bread slices with your hands. Don’t keep the bread too long in the batter as then the slice breaks.

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  • Place the batter coated bread slices on the tava. When the base is cooked and browned, flip and fry the other side. 5
  • Flip and fry a couple of times to get even browning and cooking. Fry the remaining bread slices in the same way. You can add more oil if required while frying the remaining batch.
  • Once done, remove the bread slices from the pan and serve the Besan toasts immediately or pack it for the kid’s lunch with a little tomato ketchup on the side and garnished with coriander.

  Reference: http://www.vegrecipesofindia.com

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BADAM PISTA BARFI – for the kid’s guilt-free snacking!

 

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Dry Fruits like Pistachios, Almonds, Cashews are considered some of the best healthy snacking foods for children during their growing up years. While we adults love munching on them, not all children take to them quickly. This BADAM PISTA BARFI recipe is therefore a very good way to incorporate these dry fruits into their daily meals. Add it to their lunch boxes as a sweet or let them snack on it in the evenings after a busy day at school. They will come to love it, just as much as you do.

Ingredients:

  • ½ cup almonds
  • ½ cup pistachios
  • ⅓ cup sugar
  • 3 green cardamoms
  • 100 grams or ¾ cup grated khoya (milk product)

Method:

  • Begin by heating a pan and on a low flame, roast the almonds and pistachios lightly for about 2 to 3 minutes. Make sure they don’t get browned. Just a light roasting. Meanwhile, grease a tray or plate with ¼ tsp ghee.
  • Once the almonds and pistachios cool down, blend them in a grinder. Also add the seeds from 3 green cardamoms pods to it.
  • Grind to a powdery texture. If there are tiny pieces or bits of almonds or pistachios, its fine. Don’t grind too much as then oil would release from the nuts.

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  • In the same pan, directly grate the khoya and add ⅓ cup sugar. 3
  • Keep the pan on a low flame and begin to stir the mixture. Keep on stirring the mixture continuously.
  • Both the khoya and sugar would begin to melt. The consistency of mixture would become slightly thin. So as soon you see the mixture bubbling and slightly thickening, remove the pan from fire. Here we don’t need to cook the khoya more, as the powdered almonds and pistachios help in binding the barfi. Don’t overcook as then the barfi will become chewy. 4
  • Add the powdered almonds, pistachios & cardamom mixture to the khoya mixture. Mix quickly and very well. 5
  • Pour the barfi mixture on the greased tray and spread it to a layer of ½ inch thickness from all sides. Level the top with the spatula.
  • Sprinkle some finely chopped or powdered almonds and pistachios all over the barfi. With a spatula or your fingers lightly press the chopped dry fruits on the barfi. 6
  • Once cooled at room temperature, slice the barfi into smaller pieces.
  • Serve Badam Pista Barfi straight away or store in an air tight box. These stay well for 3 to 4 days in a cold climate. Otherwise keep in the fridge.

Reference: http://www.vegrecipesofindia.com

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BREAD PIZZA- A Yummy Cheesy Twist

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The last couple of days for most of us parents have been blissful, with holidays, traveling and relatives occupying the day. There was no school, and no added headache of what to prepare for breakfast or what to pack for next day’s lunch. With school now almost about to resume, all the headache starts once again; the early morning whining, the running about, rush in the kitchen and then off to school…….and we are sailing in the same boat.

Making it a little easier for you, are our list of recipes and foods that we have compiled over the last few months, which can be found at http://kidsdirectorybangalore.in/category/receipe-of-the-week/. Do go through the archives and when you are stuck for inspiration, rustle something quick with whatever you can find.

Today’s recipe, is a twist to the children’s perennial favourite ‘pizza’, the BREAD PIZZA. Simple to make and quick to rustle up, it can even become your last minute lunch box option if you don’t have anything else on hand. Learn how to make this, by following the recipe below.

Ingredients:

  • Bread
  • Garlic
  • Black pepper
  • Dry oregano
  • Basil
  • Tomato
  • Cheese
  • Olive oil

Method:

1. Begin by slicing the bread into two and placing them in a baking tray. You can also cover the tray with aluminum foil and place the bread slices on it. Toast the bread in a preheated oven at 200 C for about 8 to 12 minutes or more, till they are lightly toasted and golden. The slices can also be easily toasted in an electric toaster or on a tava/griddle.

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2. Next, heat 1 tbsp olive oil in a pan and add finely chopped garlic and sauté for half a minute on a low flame. There is no need to brown the garlic.

3. Add finely chopped tomatoes to the pan and sauté them till the tomatoes soften. Finally, add black pepper, dry oregano and basil, season with salt and stir everything well.

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4. Then add sliced onions, steamed corn kernels and bell peppers, even veggies like sautéed mushrooms, baby corn, steamed potatoes, cherry tomatoes and olives to the pan and sauté for 3 to 4 minutes. The veggies need not be cooked through.

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5. When the bread slices are lightly toasted, remove them from the oven.

6. Top the sauteed veggies on the bread slices. If you want you can also spread some butter/olive oil on the bread first and then top the prepared veggies, and finally dot the veggies with tomato sauce.

7. Sprinkle some grated cheese (amul, cheddar or mozzarella cheese) over the bread slices.

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8. Place the tray back in the oven and bake at 200 C for 8 to 12 minutes or till the cheese melts or gets light browned.

9. Finally pack this Pizza Bread for your kid’s lunchbox or serve with red chili flakes, oregano and tomato ketchup for breakfast.

Source- http://www.vegrecipesofindia.com