Cook something sumptuous for your child to make this special day memorable for him. To make your task simple we bring you special recipes for children especially created by Nita Mehta.
A moist cake sweetened with condensed milk. Look at the beautiful rainbows layers - are they made with different kinds of fruit? No! We have a surprise for you. The layers are made with vegetables!
o (1 cup) 100 gms whole wheat flour (atta), 150 gm (1½ cups) flour (maida).
o 1 tsp baking soda (mitha soda).
o 2 tsp baking powder, ½ cuppowdered sugar.
o (1 cup) 160 gms butter.
o 1 tin condensed milk.
o 1-1¼ cups milk, 2 tsp vanilla essence.
o A drop of yellow food colour.
o 1 cup chopped spinach - puree in a mixer.
o 1 cup grated pumpkin - grate puree in a mixer.
o 2 small beetroots - grate puree in a mixer.
o 2 tsp cocoa powder.
o Sift atta, maida with baking soda and baking powder. Keep aside.
o Beat powdered sugar and butter till fluffy.
o Add condensed milk and beat nicely. Add half flour and half milk and mix well.
o Add remaining flour and milk. Add ¼ cup more milk if needed to get a soft dropping consistency. Add essence.
o Beat well for 3-4 minutes till the mixture is fluffy and light.
o Divide the mixture into 5 parts. Put 2 tbsp of spinach puree in one part, 2 tbsp of pumpkin puree and a drop of yellow colour to the second part and add 2 tbsp of beetroot puree to the third part.
o Put cocoa powder to the fourth part and leave one part white.
o Grease a loaf tin and put layers of each batter one on top of the other. Do not mix.
o Bake in a preheated oven for 40-45 minutes at 160°C/300°F.
o Test by inserting a knife in the center of the cake. If it comes out clean, remove cake from oven.
o Remove cake from the tin after 5-7 minutes.
What a satisfying feeling to bite into a well-filled, well-flavoured wrap! For smaller hands, cut the wrap into smaller pieces.
Ingredients (Serve 4)
o ¾ cup wheat flour (atta).
o 1 tbsp oil, ½ tsp salt, a pinch of baking powder.
FILLING FOR 4 WRAPS
o 3 tbsp oil, 1 tsp cumin seeds (jeera), 1 tsp finely chopped garlic, 1 onion - cut into rings.
o 1 small broccoli - cut into tiny florets, ½ tsp dhania powder, ¼ tsp garam masala.
o ¼ tsp amchoor ¼ tsp haldi, 1 tomato -chopped, 1 tbsp lemon juice.
o 1 tsp salt, or to taste.
o 3-4 tbsp ready-made mayonnaise or mustard sauce.
o 2 tbsp tomato ketchup.
o Mix all the ingredients for the dough and knead with water as required. Keep covered for 20 minutes.
o Heat oil for filling. Add jeera and garlic. Wait till it changes colour. Add onion rings and stir till soft. Add broccoli and stir fry for 2-3 minutes. Add dhania powder, garam masala, amchoor and haldi.
o Add tomato, stir for 2 minutes.
o Add lemon juice and salt to taste. When the broccoli gets done, remove from fire.
o Make 4 small balls of the dough. Roll them into thin chappatis, cook them very lightly on both sides on a tawa (griddle) on low heat.
o Spread some mayonnaise on each chappati, covering till the sides.
o To serve, spread some broccoli mixture on the roti. Roll up the roti tightly. Seal the ends with some tomato ketchup.
o To serve, heat 1 tbsp oil and pan-fry the wrap with the tucked side down till golden on both sides.
This all-time favourite is perfect for a tiffin-box and for children's birthday parties.
Ingredients (Serve 2)
o 2 hot dog buns, French fries of 1 medium-sized potato (do not peel the potato)
o 2 cheese slices - each cut diagonally into 2 small triangles
o 1 tomato - halved and cut into slices
o 4 tbsp ready-made mayonnaise, 1½ tsp mustard paste or 1 tbsp tomato ketchup
o 2 tbsp thick yogurt (dahi), 2 tbsp grated carrot (gajar), 2 tbsp grated cabbage (band gobhi)
o Place mayonnaise, mustard or ketchup and curd in a bowl. Mix well.
o Add carrot and cabbage, mix well. Keep aside.
o Cut hog dog bun into half, lengthwise.
o Arrange the cheese triangles on the base of the hot dog bun.
o Spread the mayonnaise mixture over the cheese. Place the French fries and arrange the tomatoes over it. Cover with top piece of the hot dog bun.
Recipe courtesy Nita Mehta
(Nita Mehta is a world famous cookery expert who has written more than 350 books on world cuisine)
Image source: http://bit.ly/bbmHAU