7-10 Years
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KIDS COOKING CONTEST!

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Contests

KIDS COOKING CONTEST!

Contests

KIDS COOKING CONTEST!

Share with us photos and recipes of a dish made by your little chef! Top entries win gift vouchers worth up to Rs. 5,000! Age: Up to 18 years. Send your entries along with the name and age of your child and name of the dish. Contest closes on 3rd May 2020. TERMS & CONDITIONS: 1. Send original entries only. 2. It is deemed that participants are responsible/liable for the photos/ content that they post. 3. ParentCircle may use the photographs for publishing purposes in the future at its discretion. 4. The decision of judges is final. ... more

Team ParentCircle

Team ParentCircle
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Apr 20, 2020

Comments

Anonymous

Team ParentCircle May 29, 2020

Kanisha K. Shah May 29, 2020

@Team ParentCircle

Many Many Congratulations to the little Master Chefs!

Ayesha May 10, 2020

Result please

Team ParentCircle May 14, 2020

@Ayesha

Will be announced by end of the month. Judges are evaluating the entries.

Gurnoor Kaur May 12, 2020

Result plzzz

Gurnoor Kaur May 14, 2020

@Gurnoor Kaur

Will be announced by end of the month. Judges are evaluating the entries.

Team ParentCircle May 14, 2020

The contest is closed. Judges are evaluating the entries. Results will be announced by the end of May 2020.

Arathi May 13, 2020

Arathi May 13, 2020

@Arathi

Simple vanilla sponge cake
By Meera
9years
12tbsp atta / maida
12tbsp sugar
4 eggs
250gms butter(unsalted)
1tsp vanilla essence
1/2tsp baking powder

Preheat oven at 180degrees
Grease the baking utensils with butter
Mix all above ingredients and pour batter into big cake tin or cupcake tin or even bundt tin
Bake at 180degrees for 20-25mins depending on the oven wattage. We used a convection microwave.
Decorate to your liking n enjoy.

Jabeena May 3, 2020

Name:Ridah Age:14 Khus jelly souffle Ingredients: ~1 litre milk ~1 packet china grass ~8 tbsp sugar ~2-3 drops vanilla essence ~2 tbsp khus syrup ~1 packet strawberry jelly ~As needed jelly pieces for garnishing ~as needed dry fruits for garnishing ~handful bambino Procedure: 1.Wash china grass thoroughly and soak it for 20 mins.. <a href="http://2.In" target="_blank" style="color: #0065f6;">2.In</a> another vessel boil 1 ltr milk.. 3.Now, after 20 mins cook china grass on medium flame for 8-10 mins and stir continuosly.. Add vanilla essence in it and add sugar.. 4.Prepare jelly, Remove the contents of jelly packet and add 1 1/2 cup of water and bring it to a boil.. And serve in a plate.. And refrigerate it for 1 hr...after 1 hr make small pieces of jelly.. 5.Take 1 fist bambino and cook it in half cup water and bring it to a boil and add khus syrup and add milk and china grass.. Now don't boil just stir it and put it in a serving bowl.. 6.Garnish with jelly pieces and dry fruits and refrigerate for 3-4 hrs.. 7.And ur delicious souffle is ready..

Name:Ridah
Age:14
Khus jelly souffle

Ingredients:
~1 litre milk
~1 packet china grass
~8 tbsp sugar
~2-3 drops vanilla essence
~2 tbsp khus syrup
~1 packet strawberry jelly
~As needed jelly pieces for garnishing
~as needed dry fruits for garnishing
~handful bambino

Procedure:

1.Wash china grass thoroughly and soak it for 20 mins..

2.In another vessel boil 1 ltr milk..

3.Now, after 20 mins cook china grass on medium flame for 8-10 mins and stir continuosly.. Add vanilla essence in it and add sugar..

4.Prepare jelly, Remove the contents of jelly packet and add 1 1/2 cup of water and bring it to a boil.. And serve in a plate.. And refrigerate it for 1 hr...after 1 hr make small pieces of jelly..

5.Take 1 fist bambino and cook it in half cup water and bring it to a boil and add khus syrup and add milk and china grass.. Now don't boil just stir it and put it in a serving bowl..

6.Garnish with jelly pieces and dry fruits and refrigerate for 3-4 hrs..

7.And ur delicious souffle is ready..

Sandeep May 3, 2020

Pari Mahajan 9 years old Chocolate Cake Ingredients:-- 1 cups (235g) All Purpose Flour/ Maida cup (48g) Cocoa Powder 1 teaspoon Baking Powder teaspoon Baking Soda teaspoon Salt cup Milk 1 teaspoon Vinegar cup melted Butter 1 cup (225g) powdered Sugar 1 cup (250g) Greek Yogurt or Hung Curds 1 teaspoon Vanilla Extract Method:-- 1. Preheat oven to 200 degrees C. Line an eight inch tin with parchment paper and set aside. 2. Sieve flour, cocoa, baking soda, baking powder and salt and set aside. 3. Mix together milk and vinegar and set aside for a few minutes. 4. Cream together butter and sugar and add the greek yogurt and vanilla extract to this and give it another whisk. 5. Add half the flour mixture and mix. Mix in the milk and vinegar mixture, and then add the remaining flour mixture and fold gently, making sure not to over mix. 6. Pour into the prepared tin and bake in the preheated oven for 10 minutes, reducing the temperature to 180 degrees C and baking for another 45-50 minutes or until a toothpick inserted in the middle comes out clean. 7. Cool in the tin for 10 minutes, unmold and cool on the wire rack for another 15 minutes. Garnish with grated chocolate and dryfruits.

Pari Mahajan
9 years old

Chocolate Cake
Ingredients:--
1 cups (235g) All Purpose Flour/ Maida
cup (48g) Cocoa Powder
1 teaspoon Baking Powder
teaspoon Baking Soda
teaspoon Salt
cup Milk
1 teaspoon Vinegar
cup melted Butter
1 cup (225g) powdered Sugar
1 cup (250g) Greek Yogurt or Hung Curds
1 teaspoon Vanilla Extract
Method:--
1. Preheat oven to 200 degrees C. Line an eight inch tin with parchment paper and set aside.
2. Sieve flour, cocoa, baking soda, baking powder and salt and set aside.
3. Mix together milk and vinegar and set aside for a few minutes.
4. Cream together butter and sugar and add the greek yogurt and vanilla extract to this and give it another whisk.
5. Add half the flour mixture and mix. Mix in the milk and vinegar mixture, and then add the remaining flour mixture and fold gently, making sure not to over mix.
6. Pour into the prepared tin and bake in the preheated oven for 10 minutes, reducing the temperature to 180 degrees C and baking for another 45-50 minutes or until a toothpick inserted in the middle comes out clean.
7. Cool in the tin for 10 minutes, unmold and cool on the wire rack for another 15 minutes.
Garnish with grated chocolate and dryfruits.

Shikha Agrawal May 3, 2020

Name : Bhoomi Agrawal Age: 8 years Dish name :Biscuit Cake Pleasure to make this cake with all the ingredients always available at home and without any fear of using flames Ingredients: Marie biscuit (One big packet) Luke warm milk (2 cups) Sugar (14 spoons) Cadbury Dairy Milk (4 small bars) Spoon for stirring Bowl preferably glass to make the cake . Foil sheet Method to make the cake: First take milk in the bowl and then add sugar into it,stir well so that sugar gets mixed well in the milk,now add Dairy milk chocolate in the bowl, again mix it in the milk . The colour of the milk will turn light brown,then add Marie biscuit to the milk by breaking the biscuits in small piece with the help of your hands.The biscuit will absorb all the milk and now put this bowl in the refrigerator after covering the bowl with foil sheet.Let it in be fridge for 2hours. Surprising the cake is ready to serve ,just need to be garnished with Dairy milk chocolates with the help of crusher. Cut the cake and serve cold as Dessert

Name : Bhoomi Agrawal
Age: 8 years
Dish name :Biscuit Cake

Pleasure to make this cake with all the ingredients always available at home and without any fear of using flames

Ingredients:

Marie biscuit (One big packet)
Luke warm milk (2 cups)
Sugar (14 spoons)
Cadbury Dairy Milk (4 small bars)
Spoon for stirring
Bowl preferably glass to make the cake .
Foil sheet

Method to make the cake:

First take milk in the bowl and then add sugar into it,stir well so that sugar gets mixed well in the milk,now add Dairy milk chocolate in the bowl, again mix it in the milk .
The colour of the milk will turn light brown,then add Marie biscuit to the milk by breaking the biscuits in small piece with the help of your hands.The biscuit will absorb all the milk and now put this bowl in the refrigerator after covering the bowl with foil sheet.Let it in be fridge for 2hours.
Surprising the cake is ready to serve ,just need to be garnished with Dairy milk chocolates with the help of crusher.
Cut the cake and serve cold as Dessert

Sapna Gupta May 3, 2020

Name: TRIMAN GUPTA Age: 10 Years Recipe: Sponge Cake, home made Ingredients: 3 eggs 100gms butter 250 gms maida/all purpose flour 150 gms sugar 2 tps baking powder 1 tsp vanilla asence First blend eggs and arieat them. Add butter and blend. Add sugar and blend again. Empty these contents into a vessel. Add all purpose flour or maida 225 gms into this. Mix well till there are no lumps. Add baking powder and mix. Add vanilla asence and mix well again. Add some milk if batter is too thick. Grease baking container with butter, sprinkle rest of maida on it and spread it evenly. This helps to de mould the cake easily. Pour batter to container. Tap it to even the levels. Meanwhile Pre heat oven to 200 to 220 degrees. Put the cake mould in it for 30 to 35 minutes. Check by poking knife into it. If it comes out clean means your cake is ready. Let it rest for 20 to 30 minutes and de mould. Your delicious cake is ready to cut and eat. By the way he is a regular cook, also having his YouTube channel called TRIMAN RULES.

Name: TRIMAN GUPTA
Age: 10 Years
Recipe: Sponge Cake, home made

Ingredients:
3 eggs
100gms butter
250 gms maida/all purpose flour
150 gms sugar
2 tps baking powder
1 tsp vanilla asence

First blend eggs and arieat them. Add butter and blend. Add sugar and blend again. Empty these contents into a vessel.

Add all purpose flour or maida 225 gms into this. Mix well till there are no lumps. Add baking powder and mix. Add vanilla asence and mix well again. Add some milk if batter is too thick.

Grease baking container with butter, sprinkle rest of maida on it and spread it evenly. This helps to de mould the cake easily.

Pour batter to container. Tap it to even the levels. Meanwhile Pre heat oven to 200 to 220 degrees. Put the cake mould in it for 30 to 35 minutes. Check by poking knife into it. If it comes out clean means your cake is ready.
Let it rest for 20 to 30 minutes and de mould.
Your delicious cake is ready to cut and eat.
By the way he is a regular cook, also having his YouTube channel called TRIMAN RULES.

Nambi Rajan May 3, 2020

NAME :N.SHREE HARI. AGE : 8 BOTATO BALLS. Ingredients for potato balls: 2-3 or 1 cup boiled potato cup finely chopped onions 2 chopped green chilli tsp red chilli powder 1 tsp chaat masala 1 tsp Lemon juice Salt to taste extra ingredients : 2 tbsp all purpose flour maida 1 tsp cornstarch cup bread crumbs Oil for deep frying. preparing the potato balls : 1. Collect all the required ingredients. 2. Take the grated or mashed potatoes in a mixing bowl, 3. Now add finely chopped onion, green chilli. 4. Then add salt, red chilli powder, chaat masala and lemon juice. 5. Mix well to form a firm dough. 6. Grease palms with oil and take the potato mixture in your hands. 7. Make small balls of potato mixture, balls shouldnt be too small or too large. . Make all the potato lollipops and place these on a plate. Make smooth and crack free balls. 9. Potato balls are ready. Keep it aside. 10. Take a plate and add maida, cornflour and salt. Make slurry by mixing it well. 11. The batter should not be too runny not too thick. It should be of the right consistency to coat the lollipops. 12. Now take another plate and add breadcrumbs, chilly flakes, and italian seasoning. 13. Mix well and keep it aside. making the potato lollipop : 1. Assemble potato balls, maida solution and breadcrumbs mix. 2. Take one potato ball and dip it in the maida slurry. 3. Coat the balls properly from all the sides. 4. Once coated, roll it in the bread crumb mix. 5. Follow the process for the remaining balls. 6. Place a frying pan and pour the oil to fry the lollipop. Heat the oil medium hot. 7. Now add the potato balls one by one into the pan and fry them on low medium flame. 8. Deep-fry for two to three minutes on low medium heat, or until crisp and golden brown, turning occasionally. 9. Drain these Balls onto a paper tissue. 10. Repeat the process for all balls. 11. Arrange the fried balls on a serving plate. 12. Serve these lip-smacking and delicious hot and crispy potato balls with tomato ketchup or mayonnaise. Thanks. N.SHREE HARI

NAME :N.SHREE HARI.
AGE : 8

BOTATO BALLS.

Ingredients
for potato balls:
2-3 or 1 cup boiled potato
cup finely chopped onions
2 chopped green chilli
tsp red chilli powder
1 tsp chaat masala
1 tsp Lemon juice
Salt to taste
extra ingredients :
2 tbsp all purpose flour maida
1 tsp cornstarch
cup bread crumbs
Oil for deep frying.
preparing the potato balls :

1. Collect all the required ingredients.
2. Take the grated or mashed potatoes in a mixing bowl,
3. Now add finely chopped onion, green chilli.
4. Then add salt, red chilli powder, chaat masala and lemon juice.
5. Mix well to form a firm dough.
6. Grease palms with oil and take the potato mixture in your hands.
7. Make small balls of potato mixture, balls shouldnt be too small or too large.
. Make all the potato lollipops and place these on a plate. Make smooth and crack free balls.

9. Potato balls are ready. Keep it aside.

10. Take a plate and add maida, cornflour and salt. Make slurry by mixing it well.

11. The batter should not be too runny not too thick. It should be of the right consistency to coat the lollipops.

12. Now take another plate and add breadcrumbs, chilly flakes, and italian seasoning.

13. Mix well and keep it aside.

making the potato lollipop :

1. Assemble potato balls, maida solution and breadcrumbs mix.

2. Take one potato ball and dip it in the maida slurry.

3. Coat the balls properly from all the sides.

4. Once coated, roll it in the bread crumb mix.

5. Follow the process for the remaining balls.

6. Place a frying pan and pour the oil to fry the lollipop. Heat the oil medium hot.

7. Now add the potato balls one by one into the pan and fry them on low medium flame.
8. Deep-fry for two to three minutes on low medium heat, or until crisp and golden brown, turning occasionally.
9. Drain these Balls onto a paper tissue.
10. Repeat the process for all balls.
11. Arrange the fried balls on a serving plate.
12. Serve these lip-smacking and delicious hot and crispy potato balls with tomato ketchup or mayonnaise.

Thanks.
N.SHREE HARI

Sapna Gupta May 3, 2020

Name: TRIMAN GUPTA Age: 10 Years Recipe: Chicken with jue, Indian style Ingredients: Chicken whole Onion Corriender Salt pepper Oil Garlic paste For chicken breast: Take whole chicken, cut out full thick slices of both the breasts. Cut grooves in breast for marination. Add salt, black pepper and garlic paste on it and spread it well on whole breast and into the groove. Leave it aside for 30 minutes. Pre heat oven at 180 degree, grease the pan and put chicken for baking for 10 to 15 min. Depending on the thickness of breast. For jue: Take rest of the pieces of chicken like leg, edge of wing, neck, ribs etc which does not have much flesh but lots of bones and flavours. Roughly chop and put them in pan, add two onions cut into Julian's, add 1 tablespoon of ginger and garlic paste or roughly chop and add them (optional). Add coriander roots and stems, nicely washed. Cook it on high flame with one tablespoon oil. Let it turn brown, takes around 15 minutes. Add 1 litre of water and cook. Let water reduce to around 400 ml. Or may be half. This will allow all the flavours to mix into water very well. Add salt and pepper. Cook for 5 minutes more and strain the liquid gold. Serve chicken in a plate and garnish with jue. By the way he is a regular cook, also having his YouTube channel called TRIMAN RULES.

Name: TRIMAN GUPTA
Age: 10 Years
Recipe: Chicken with jue, Indian style
Ingredients:
Chicken whole
Onion
Corriender
Salt pepper
Oil
Garlic paste

For chicken breast:
Take whole chicken, cut out full thick slices of both the breasts. Cut grooves in breast for marination. Add salt, black pepper and garlic paste on it and spread it well on whole breast and into the groove. Leave it aside for 30 minutes. Pre heat oven at 180 degree, grease the pan and put chicken for baking for 10 to 15 min. Depending on the thickness of breast.

For jue:
Take rest of the pieces of chicken like leg, edge of wing, neck, ribs etc which does not have much flesh but lots of bones and flavours. Roughly chop and put them in pan, add two onions cut into Julian's, add 1 tablespoon of ginger and garlic paste or roughly chop and add them (optional). Add coriander roots and stems, nicely washed. Cook it on high flame with one tablespoon oil. Let it turn brown, takes around 15 minutes. Add 1 litre of water and cook. Let water reduce to around 400 ml. Or may be half. This will allow all the flavours to mix into water very well. Add salt and pepper. Cook for 5 minutes more and strain the liquid gold.

Serve chicken in a plate and garnish with jue.
By the way he is a regular cook, also having his YouTube channel called TRIMAN RULES.

Manisha Singal May 3, 2020

MISSI ROTI *How To Make Missi Roti 1. Take 2 cups whole wheat flour (240 grams), 1 cup besan/gram flour (100 grams), 1 tsp carom seeds/ajwain, a pinch of asafoetida and 1 tsp salt in a mixing bowl or a pan. 2. Add ? cup finely chopped onion, 1 to 2 green chilies (finely chopped) and 3 tsp oil. 3. Mix very well. 4. Then add cup water. 5. Begin to mix and knead the dough. 6. Add more water as required and knead to a smooth soft dough. Overall I added cup water. The amount of water required depends on the quality of flour. So you can add ? to cup water or more if required. if dough becomes sticky, then then add some more flour. if the dough looks dry, then add a bit of water. 7. Allow the dough to rest for 10 minutes and then make medium sized balls from the dough. 8. Take the dough ball on the rolling board. Dust some whole wheat flour on both sides of the ball. 9. Roll to a circle of about 5 to 6 inches. Sprinkle some more flour if required while rolling. Roll to medium thick rotis. 10. Place the roti on a hot tawa. the tawa should be hot and not at a low temperature. 11. When the base is partially cooked, flip the roti. 12. Spread to 1 tsp or oil on the partly cooked part. We always use oil while roasting missi roti. But you can use ghee also. 13. When the second side is cooked and brown spots can be seen, then flip again. spread some to 1 tsp oil on this side too. 14. Flip again. 15. Press the edges with a spatula so that the sides are also cooked well. 16. Flip once or twice more, so that the roti is evenly cooked. 17. Serve the missi roti immediately or place them in a roti basket or a casserole and serve warm. Make rotis this way and stack them up in a roti basket or casserole. 18. Serve missi roti hot or warm with a sabzi, dal or with a pickle or curd or butter.

MISSI ROTI

*How To Make Missi Roti
1. Take 2 cups whole wheat flour (240 grams), 1 cup besan/gram flour (100 grams), 1 tsp carom seeds/ajwain, a pinch of asafoetida and 1 tsp salt in a mixing bowl or a pan.
2. Add ? cup finely chopped onion, 1 to 2 green chilies (finely chopped) and 3 tsp oil.
3. Mix very well.
4. Then add cup water.
5. Begin to mix and knead the dough.
6. Add more water as required and knead to a smooth soft dough. Overall I added cup water. The amount of water required depends on the quality of flour. So you can add ? to cup water or more if required. if dough becomes sticky, then then add some more flour. if the dough looks dry, then add a bit of water.
7. Allow the dough to rest for 10 minutes and then make medium sized balls from the dough.
8. Take the dough ball on the rolling board. Dust some whole wheat flour on both sides of the ball.
9. Roll to a circle of about 5 to 6 inches. Sprinkle some more flour if required while rolling. Roll to medium thick rotis.
10. Place the roti on a hot tawa. the tawa should be hot and not at a low temperature.
11. When the base is partially cooked, flip the roti.
12. Spread to 1 tsp or oil on the partly cooked part. We always use oil while roasting missi roti. But you can use ghee also.
13. When the second side is cooked and brown spots can be seen, then flip again. spread some to 1 tsp oil on this side too.
14. Flip again.
15. Press the edges with a spatula so that the sides are also cooked well.
16. Flip once or twice more, so that the roti is evenly cooked.
17. Serve the missi roti immediately or place them in a roti basket or a casserole and serve warm. Make rotis this way and stack them up in a roti basket or casserole.
18. Serve missi roti hot or warm with a sabzi, dal or with a pickle or curd or butter.

Dolly Vasdev May 2, 2020

This is gobhi danthal pulao with beetroot dip and zeera chicken with sweet cardamom peda lassi ...... The pulao is zero waste pulao with gobhi and danthal I have used beetroot skin and blanched it and dried it to make beetroot salt For gobhi pulao 1 tbsp Ghee Vegetable oil for frying 2 cups Gobhi/Cauliflower Cut into small heads 3-4 Clove 1 tsp Zeera 1 cup Long grain basmati rice Salt to taste 2 tbsp Golden fried onions 2 tbsp Mint leaves Chopped Instructions Wash the rice and soak in enough water for 20 minutes. Heat vegetable oil in a pan. Once the oil is hot, add gobhi and fry until golden brown. Strain and keep aside. Heat ghee in a pan. When the ghee is hot, add cloves and zeera and let them crackle for a few seconds. Drain the rice and add it in the pan along with 2 cups of water and salt and cover and cook on low heat until done. Add fried cauliflower and mix gently. Garnish with fried onions and chopped mint leaves. Serve hot For zeera chicken Oil 3 tblspn Ghee 2 tblspn Cumin Seeds / Jeerakam 1 tblspn Onion 2 large sliced thinly Green Chillies 2 slit Ginger Garlic Paste 1 tblspn Chilli Powder 1 tsp Coriander Powder 1 tblspn Turmeric Powder 1 tsp Cumin Powder 2 tsp Garam Masala Powder 1 tsp Salt to taste Whole Chicken 1 kg Water 1/2 cup Lemon Juice as needed Heat oil and ghee in a nonstick pan. Add cumin and let them sizzle. Add in onions, chillies and cook till golden. Add in ginger garlic paste and mix well. Add in spice powders and mix well. Add in chicken, salt and toss well. Add in water, cover and simmer for 10 to 15 mins. Now open the lid and increase the heat and dry the chicken. Once the chicken is dried up, add lemon juice and toss well. Serve. For beetroot dip Take 1 beet root boil it and peel the skin and grate it... Take hung curd and mix it with some salt and pepper Now take mustard oil and heat it and add curry leaves and mustard seeds and add to the curd as tempering.... For lassi Beat thick yogurt and sugar and add cardamom powder and peda ( indian sweet ) and mix it and serve cold ....... Hope you like it....

This is gobhi danthal pulao with beetroot dip and zeera chicken with sweet cardamom peda lassi ......
The pulao is zero waste pulao with gobhi and danthal
I have used beetroot skin and blanched it and dried it to make beetroot salt
For gobhi pulao

1 tbsp Ghee
Vegetable oil for frying
2 cups Gobhi/Cauliflower Cut into small heads
3-4 Clove
1 tsp Zeera
1 cup Long grain basmati rice
Salt to taste
2 tbsp Golden fried onions
2 tbsp Mint leaves Chopped

Instructions
Wash the rice and soak in enough water for 20 minutes.
Heat vegetable oil in a pan.
Once the oil is hot, add gobhi and fry until golden brown.
Strain and keep aside.
Heat ghee in a pan.
When the ghee is hot, add cloves and zeera and let them crackle for a few seconds.

Drain the rice and add it in the pan along with 2 cups of water and salt and cover and cook on low heat until done.
Add fried cauliflower and mix gently.
Garnish with fried onions and chopped mint leaves.
Serve hot

For zeera chicken
Oil 3 tblspn
Ghee 2 tblspn
Cumin Seeds / Jeerakam 1 tblspn
Onion 2 large sliced thinly
Green Chillies 2 slit
Ginger Garlic Paste 1 tblspn
Chilli Powder 1 tsp
Coriander Powder 1 tblspn
Turmeric Powder 1 tsp
Cumin Powder 2 tsp
Garam Masala Powder 1 tsp
Salt to taste
Whole Chicken 1 kg
Water 1/2 cup
Lemon Juice as needed
Heat oil and ghee in a nonstick pan. Add cumin and let them sizzle.
Add in onions, chillies and cook till golden.

Add in ginger garlic paste and mix well.

Add in spice powders and mix well.

Add in chicken, salt and toss well. Add in water, cover and simmer for 10 to 15 mins.

Now open the lid and increase the heat and dry the chicken.

Once the chicken is dried up, add lemon juice and toss well.

Serve.
For beetroot dip
Take 1 beet root boil it and peel the skin and grate it...
Take hung curd and mix it with some salt and pepper
Now take mustard oil and heat it and add curry leaves and mustard seeds and add to the curd as tempering....

For lassi
Beat thick yogurt and sugar and add cardamom powder and peda ( indian sweet ) and mix it and serve cold .......

Hope you like it....

Dolly Vasdev May 2, 2020

My son Gurkirat pal Singh has made red velvet cake and muffins INGREDIENTS For the red velvet cake: 2 and 2/3 cups (295 grams) cake flour (spooned & leveled) 1/4 cup (22 grams) natural unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (115 grams) unsalted butter softened to room temperature 1 and 3/4 cups (350 grams) granulated sugar 2 large eggs room temperature 1/2 cup (120 ml) canola or vegetable oil 1 (1-ounce) bottle liquid red food color 2 teaspoons pure vanilla extract 1 teaspoon distilled white vinegar 1 and 1/3 cups (320 ml) buttermilk room temperature INSTRUCTIONS To make the red velvet cake: Preheat oven to 350F (177C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed. Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter. Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes. Bake at 350F (177C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.

My son Gurkirat pal Singh has made red velvet cake and muffins
INGREDIENTS
For the red velvet cake:
2 and 2/3 cups (295 grams) cake flour (spooned & leveled)
1/4 cup (22 grams) natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115 grams) unsalted butter softened to room temperature
1 and 3/4 cups (350 grams) granulated sugar
2 large eggs room temperature
1/2 cup (120 ml) canola or vegetable oil
1 (1-ounce) bottle liquid red food color
2 teaspoons pure vanilla extract
1 teaspoon distilled white vinegar
1 and 1/3 cups (320 ml) buttermilk room temperature
INSTRUCTIONS
To make the red velvet cake:
Preheat oven to 350F (177C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.
Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
Bake at 350F (177C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.

Rachna Jhanwar May 2, 2020

Name: Manisha jhanwar Age :12 Place:Nokha ( Rajasthan) Dish: spicy poha Dhokla which Punjabi lassi For Spicy Poha Dhokla Ingredients 1 cup poha 2 tbsp curd 2 tbsp besan 1 cup tomato 1 cup onion Green chilli as taste 1 cup cucumber 1 tsp red chilli 1/4 black pepper pd Salt as taste 2 tpsb oil 1 tsp garam masala 1/4 tsp baking soda Chilli flask Kashoori meethi For tarkda Oil Mustard seeds White sesame Curry leaves Recipe Soak poha for 2 to 3 minutes and drain the water now mix all the ingredients in this. Mix all the things well and now take a cake Tin and put all the mixture in it. Now put this in the Dhokla maker and steam it for 25 to 30 minutes in the high flame. Now this is ready now take frying pan and put some oil in it and put white sesam,mustard seeds and curry leaf and put this Dhokla on it and cook for few minutes. Now you can serve this with sauce and tamarind chutney. This is very tasty ,yummy and delicious to eat. For Punjabi lassi Ingredients curd sugar pd cardamom pd saffron badam pista Recipe First of all mix curd and sugar powder then put Saffron mix it well Now put this in glass . Serve it with badam pista and saffron. Every one should try this once. Thank u and have a nice day

Name: Manisha jhanwar
Age :12
Place:Nokha ( Rajasthan)
Dish: spicy poha Dhokla which Punjabi lassi

For Spicy Poha Dhokla

Ingredients
1 cup poha
2 tbsp curd
2 tbsp besan
1 cup tomato
1 cup onion
Green chilli as taste
1 cup cucumber
1 tsp red chilli
1/4 black pepper pd
Salt as taste
2 tpsb oil
1 tsp garam masala
1/4 tsp baking soda
Chilli flask
Kashoori meethi

For tarkda
Oil
Mustard seeds
White sesame
Curry leaves

Recipe

Soak poha for 2 to 3 minutes and drain the water now mix all the ingredients in this.
Mix all the things well and now take a cake Tin and put all the mixture in it.
Now put this in the Dhokla maker and steam it for 25 to 30 minutes in the high flame.
Now this is ready now take frying pan and put some oil in it and put white sesam,mustard seeds and curry leaf and put this Dhokla on it and cook for few minutes.
Now you can serve this with sauce and tamarind chutney.
This is very tasty ,yummy and delicious to eat.

For Punjabi lassi

Ingredients

curd
sugar pd
cardamom pd
saffron
badam
pista

Recipe

First of all mix curd and sugar powder then put Saffron mix it well
Now put this in glass .
Serve it with badam pista and saffron.
Every one should try this once.
Thank u and have a nice day

Prabha May 2, 2020

Name: Prakrithi Age: 10 years Place: Mangalore Dish: Healthy Peas Paneer chaat with Mint Lime juice 1) Ingredients for Chaat: Pooris:10-12 nos. Cooked peas: 1 cup Sprouted green gram: 1 cup Chopped onions: 1 cup Chopped tomatoes: 1 cup Curd: 1 cup Sev: 1 cup Paneer crumbs: 1 cup Pepper powder: 1tsp Chaat masala powder: 1tsp Lemon juice: 1tsp Salt to taste Mint leaves : For garnish 2) Ingredients for mint lime juice: Mint leaves: 1 tsp Elaichi seeds:2-3 Lemon: 1 no. Organic sugar: 3-4 tsp Preparation: Preparation of paneer crumbs: Boil half litre milk with 1/2 tsp lime juice so that the milk curdles. Once cooled strain it in a cotton cloth by gently squeezing the cloth so as to separate the whey. The paneer crumbs will remain inside the cloth.Keep them aside. Mix the green gram sprouts, cooked peas, chopped onions , chopped tomatoes, pepper powder ,chaat masala powder with salt to taste.Stuff the pooris with this mixture.Pour 1 tsp curd over it. Sprinkle the paneer crumbs over each piece . Squeeze a drop of lemon juice over it for the extra flavour. Garnish with sev and mint leaves. Serve with mint lime juice. Preparation of juice: Grind the mint leaves and elaichi together , add required quantity of water so as to form a a smooth paste. Add this mixture to the required quantity of water.Add lemon juice and mix it with sugar. The juice is ready to serve.

Name: Prakrithi
Age: 10 years
Place: Mangalore

Dish: Healthy Peas Paneer chaat with Mint Lime juice

1) Ingredients for Chaat:
Pooris:10-12 nos.
Cooked peas: 1 cup
Sprouted green gram: 1 cup
Chopped onions: 1 cup
Chopped tomatoes: 1 cup
Curd: 1 cup
Sev: 1 cup
Paneer crumbs: 1 cup
Pepper powder: 1tsp
Chaat masala powder: 1tsp
Lemon juice: 1tsp
Salt to taste
Mint leaves : For garnish

2) Ingredients for mint lime juice:
Mint leaves: 1 tsp
Elaichi seeds:2-3
Lemon: 1 no.
Organic sugar: 3-4 tsp

Preparation:
Preparation of paneer crumbs: Boil half litre milk with 1/2 tsp lime juice so that the milk curdles. Once cooled strain it in a cotton cloth by gently squeezing the cloth so as to separate the whey. The paneer crumbs will remain inside the cloth.Keep them aside.

Mix the green gram sprouts, cooked peas, chopped onions , chopped tomatoes, pepper powder ,chaat masala powder with salt to taste.Stuff the pooris with this mixture.Pour 1 tsp curd over it. Sprinkle the paneer crumbs over each piece . Squeeze a drop of lemon juice over it for the extra flavour. Garnish with sev and mint leaves.

Serve with mint lime juice.

Preparation of juice: Grind the mint leaves and elaichi together , add required quantity of water so as to form a a smooth paste. Add this mixture to the required quantity of water.Add lemon juice and mix it with sugar. The juice is ready to serve.

Arathi Vishwanath May 1, 2020

Name : Apoorva Vishwanath Age : 10 years Hyderabad My daughter Apoorva prepared Poha Cutlet. Special about this is, it is done for the theme Reduce Reuse and Recycle. Poha done for breakfast was remaining and she used it for evening snack in different and interesting way. Ingredients required : Poha Mashed Potato Boiled Vegetables ( Beans , carrot and others as our wish) Breadcrumbs Schezwan chutney ( Optional for good taste) Salt (As per taste) cornflour and water Chilly powder Oil Method : In a mixing bowl add mashed potato , prepared Poha , boiled vegetables, Schezwan chutney ,salt and Chilly powder according to taste . Mix them well so that all ingredients get mixed properly. Prepare different shapes of cutlets by greasing your palm and keep them aside. Pour water to cornflour and prepare the batter . Keep the pan ready with a little oil for shallow fry , now take the prepared cutlets and dip it in cornflour batter and then roll it on Bread crumbs , put it on pan . Flip them accordingly when one side is fried . when both the sides are fried well transfer them to serving plate. Now delicious cutlets are ready to serve with sauce. It was really good in taste with proper salt and spice even though she tried it for first time.

Name : Apoorva Vishwanath
Age : 10 years
Hyderabad
My daughter Apoorva prepared Poha Cutlet. Special about this is, it is done for the theme Reduce Reuse and Recycle. Poha done for breakfast was remaining and she used it for evening snack in different and interesting way.

Ingredients required :
Poha
Mashed Potato
Boiled Vegetables ( Beans , carrot and others as our wish)
Breadcrumbs
Schezwan chutney ( Optional for good taste)
Salt (As per taste)
cornflour and water
Chilly powder
Oil

Method :
In a mixing bowl add mashed potato , prepared Poha , boiled vegetables, Schezwan chutney ,salt and Chilly powder according to taste . Mix them well so that all ingredients get mixed properly. Prepare different shapes of cutlets by greasing your palm and keep them aside.
Pour water to cornflour and prepare the batter . Keep the pan ready with a little oil for shallow fry , now take the prepared cutlets and dip it in cornflour batter and then roll it on Bread crumbs , put it on pan . Flip them accordingly when one side is fried . when both the sides are fried well transfer them to serving plate.
Now delicious cutlets are ready to serve with sauce.

It was really good in taste with proper salt and spice even though she tried it for first time.

Sanchita Mittal Apr 28, 2020

Steamed Vegetable Momos Recipe (Steamed Dumplings - A Street Food from the North East India) My son Prabhav Mittal, 18 years is very keen on cooking He made Steamed vegetable Momos. Steamed Vegetable Momo Recipe is an authentic, simple, quick & delicious snack recipe from Darjeeling in the North Eastern India. Here my son has added his own innovative touch by adding paneer. SERVES: 20 momos approximately PREPARATION TIME : 15 Minutes COOKING TIME: 12-15 Minutes INGREDIENTS for Veg and paneer momos. For Dough: 2 cups maida/refined flour 1/2 teaspoon salt 1/4 teaspoon baking powder For Filling: 1 cup grated carrot 1 cup cabbage - grated 50 GMs paneer crumbled 1 teaspoon oil 1/2 cup onion - finely chopped 1 teaspoon garlic and ginger finely chopped 1 teaspoon Soya sauce 1/2 teaspoon Salt 1/4 teaspoon vinegar 1/2 teaspoon black pepper METHOD Mix maida, salt and baking powder and knead to a stiff dough with water. keep aside covered with a damp muslin cloth. Heat oil and add the onion and ginger-garlic. Saut over high heat and add the carrot and cabbage. Stir over high heat till glossy. Add paneer and mix well Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper. Take a generous amount of dough. Roll the dough thin and cut into 4"-5" rounds. Take a round, wet edges and place some filling in the center. Bring edges together to cover the filling. Twist to seal and fill the rest in the same way. Steam for about 10- 12 minutes and serve with soya sauce and chilli sauce. Enjoy !!

Steamed Vegetable Momos Recipe (Steamed Dumplings - A Street Food from the North East India)
My son Prabhav Mittal, 18 years is very keen on cooking
He made Steamed vegetable Momos.

Steamed Vegetable Momo Recipe is an authentic, simple, quick & delicious snack recipe from Darjeeling in the North Eastern India. Here my son has added his own innovative touch by adding paneer.

SERVES: 20 momos approximately

PREPARATION TIME : 15 Minutes

COOKING TIME: 12-15 Minutes

INGREDIENTS for Veg and paneer momos.
For Dough:
2 cups maida/refined flour
1/2 teaspoon salt
1/4 teaspoon baking powder

For Filling:

1 cup grated carrot

1 cup cabbage - grated

50 GMs paneer crumbled

1 teaspoon oil

1/2 cup onion - finely chopped

1 teaspoon garlic and ginger finely chopped

1 teaspoon Soya sauce

1/2 teaspoon Salt

1/4 teaspoon vinegar

1/2 teaspoon black pepper

METHOD

Mix maida, salt and baking powder and knead to a stiff dough with water. keep aside covered with a damp muslin cloth.

Heat oil and add the onion and ginger-garlic.

Saut over high heat and add the carrot and cabbage.
Stir over high heat till glossy. Add paneer and mix well

Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.

Take a generous amount of dough. Roll the dough thin and cut into 4"-5" rounds.

Take a round, wet edges and place some filling in the center.

Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.

Steam for about 10- 12 minutes and serve with soya sauce and chilli sauce.

Enjoy !!

Dolly Vasdev Apr 28, 2020

My son Gurkirat Pal Singh has made black forest cake and thumbprint cookies filled with caramel For cake Ingredients for Chocolate Cake Layers: 9 large eggs, room temp 1 cup granulated sugar 1 cup all-purpose flour *measured correctly 1/2 cup unsweetened cocoa powder 4 Tbsp (1/4 cup) unsalted butter, melted and cooled to room temp 1/2 tsp vanilla extract Ingredients For the Filling: 4 cups (1 lb) bing cherries, pitted, plus 12 whole cherries for decor (If not in season, see *Recipe Tips) 3 Tbsp kirsch (a cherry liqueur) 1/2 cup cold water For the Frosting/Topping: 3 1/2 cups heavy whipping cream 1/3 cup Confectioners sugar 1 Tbsp kirsch (cherry liqueur) 4 oz good quality dark chocolate 1. Beat 9 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed a full 8 min. It will be thick and fluffy. 2. Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into the batter, folding with a spatula between each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get any pockets of flour hiding at the bottom; do not over-mix or you will deflate the batter. 3. Gently fold in 1/2 tsp vanilla and room temp butter, folding as you add butter in a steady stream and scraping from the bottom to make sure you dont have butter pooling at the bottom. Fold just until incorporated. Divide batter equally between two prepared cake pans and BAKE RIGHT AWAY in fully preheated oven at 350?F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean. Note: Once the butter is added, it must be transferred to baking pans and put into the oven immediately or the batter can deflate quickly. 4. Let cool in pans for 10 min then run a knife or thin edged spatula around the edges to loosen cake. Transfer to a wire rack and remove parchment backing. When cakes are at room temp, and youre ready to assemble, slice cake layers in half with a long serrated knife. Making the Syrup for Black Forest Cake: 1. Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add 1/4 cup cold filtered water to the syrup to get about 3/4 cup total syrup. Making the Cream: For best results freeze bowl and whisk attachment 15 min before using. 1. Beat 3 1/2 cups heavy cream with whisk attachment on high speed until soft peaks form, add 1/3 cup powdered sugar and 1 Tbsp kirsch and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl you can whip it another 30 seconds if it seems slightly loose after refrigeration). Assembling your Black Forest Cake: 1. Place first cake layer on a cake stand and brush with 1/4 of the syrup. Cover the top with about 3/4 cup frosting (3 ice cream scoops worth) and top with 1/3 of the chopped cherries. Repeat with remaining layers and top with the flattest layer. Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (dont handle the bag too much or the cream will soften). Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting. . To make chocolate shavings, you can either melt chocolate in the microwave, spread it thin over the back of a baking sheet with the help of a food scraper, then refrigerate a few minutes and use a food scraper to create bark-like shavings. This is the more authentic way. Alternatively, you can use a potato peeler to shave a chunk of chocolate, It will still be pretty but it wont have the same black forest cake feel to it. 3. Cover sides and top of cake with chocolate shavings leaving a 1? perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving for the flavors to meld. For thumbprint cookies with salted caramel 2/3 cup Unsalted Butter, softened 1/2 cup sugar 2 large Eggs (yolks only) 1 teaspoon vanilla 1 1/2 cups all-purpose flour Filling 1/3 cup firmly packed brown sugar 1/4 cup Land O Lakes Unsalted Butter 2 tablespoons Land O Lakes Heavy Whipping Cream Sea salt How To Make Combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm. Heat oven to 375F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. (Edges may crack slightly). Bake 7-10 minutes or until edges begin to brown. Cool completely. Combine 1/3 cup brown sugar and 1/4 cup butter in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Stir in whipping cream. Cool caramel mixture about 15 minutes. Spoon about 1/2 teaspoon caramel mixture into center of each cooled cookie. Let caramel set about 5 minutes. Sprinkle tops of each cookie lightly with sea salt.

My son Gurkirat Pal Singh has made black forest cake and thumbprint cookies filled with caramel
For cake
Ingredients for Chocolate Cake Layers:
9 large eggs, room temp
1 cup granulated sugar
1 cup all-purpose flour *measured correctly
1/2 cup unsweetened cocoa powder
4 Tbsp (1/4 cup) unsalted butter, melted and cooled to room temp
1/2 tsp vanilla extract
Ingredients For the Filling:
4 cups (1 lb) bing cherries, pitted, plus 12 whole cherries for decor (If not in season, see *Recipe Tips)
3 Tbsp kirsch (a cherry liqueur)
1/2 cup cold water

For the Frosting/Topping:
3 1/2 cups heavy whipping cream
1/3 cup Confectioners sugar
1 Tbsp kirsch (cherry liqueur)
4 oz good quality dark chocolate
1. Beat 9 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed a full 8 min. It will be thick and fluffy.
2. Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into the batter, folding with a spatula between each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get any pockets of flour hiding at the bottom; do not over-mix or you will deflate the batter.

3. Gently fold in 1/2 tsp vanilla and room temp butter, folding as you add butter in a steady stream and scraping from the bottom to make sure you dont have butter pooling at the bottom. Fold just until incorporated. Divide batter equally between two prepared cake pans and BAKE RIGHT AWAY in fully preheated oven at 350?F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean. Note: Once the butter is added, it must be transferred to baking pans and put into the oven immediately or the batter can deflate quickly.
4. Let cool in pans for 10 min then run a knife or thin edged spatula around the edges to loosen cake. Transfer to a wire rack and remove parchment backing. When cakes are at room temp, and youre ready to assemble, slice cake layers in half with a long serrated knife.
Making the Syrup for Black Forest Cake:
1. Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add 1/4 cup cold filtered water to the syrup to get about 3/4 cup total syrup.
Making the Cream:
For best results freeze bowl and whisk attachment 15 min before using.

1. Beat 3 1/2 cups heavy cream with whisk attachment on high speed until soft peaks form, add 1/3 cup powdered sugar and 1 Tbsp kirsch and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl you can whip it another 30 seconds if it seems slightly loose after refrigeration).
Assembling your Black Forest Cake:
1. Place first cake layer on a cake stand and brush with 1/4 of the syrup. Cover the top with about 3/4 cup frosting (3 ice cream scoops worth) and top with 1/3 of the chopped cherries. Repeat with remaining layers and top with the flattest layer. Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (dont handle the bag too much or the cream will soften). Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.
. To make chocolate shavings, you can either melt chocolate in the microwave, spread it thin over the back of a baking sheet with the help of a food scraper, then refrigerate a few minutes and use a food scraper to create bark-like shavings. This is the more authentic way. Alternatively, you can use a potato peeler to shave a chunk of chocolate, It will still be pretty but it wont have the same black forest cake feel to it.

3. Cover sides and top of cake with chocolate shavings leaving a 1? perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving for the flavors to meld.
For thumbprint cookies with salted caramel
2/3 cup Unsalted Butter, softened
1/2 cup sugar
2 large Eggs (yolks only)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
Filling
1/3 cup firmly packed brown sugar
1/4 cup Land O Lakes Unsalted Butter
2 tablespoons Land O Lakes Heavy Whipping Cream
Sea salt
How To Make
Combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
Heat oven to 375F.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. (Edges may crack slightly). Bake 7-10 minutes or until edges begin to brown. Cool completely.
Combine 1/3 cup brown sugar and 1/4 cup butter in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Stir in whipping cream. Cool caramel mixture about 15 minutes.
Spoon about 1/2 teaspoon caramel mixture into center of each cooled cookie. Let caramel set about 5 minutes. Sprinkle tops of each cookie lightly with sea salt.

Dolly Vasdev Apr 27, 2020

My son Gurkirat Pal Singh has made vegan orange cake with candied oranges For the Orange Cake: 2 and 1/2 cups (312g) + 2 Tbsp All Purpose Flour* 1 and 1/2 cups (300g) White Sugar 1 and 1/2 tsp Baking Soda 3/4 tsp Salt 1 and 1/2 cups (360ml) Soy Milk* 1/2 cup (120ml) Vegetable Oil* 1 Tbsp White Vinegar* 1 tsp Vanilla Extract 3 tsp Orange Extract* 2 Tbsp Orange Zest* Preheat the oven to 350F (180C). Prepare two 8-inch* (see notes) cake pans by spraying with non-stick spray and lining the bottoms with circles of parchment paper. Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt and mix in. Add in the soy milk, oil, vinegar, vanilla extract, orange extract and orange zest and use a hand whisk to whisk it briefly until well combined and no large lumps remain (tiny lumps are okay). Divide the batter between the two prepared cake pans and bake for 30 minutes until a toothpick comes out clean. Let the cakes cool for a few minutes before removing from the cake pans and placing on a wire cooling rack to cool completely For candied oranges Ingredients 2 cups sugar 2 cups water 10 to 12 medium orange slices Instructions Step 1: Make simple syrup Simple syrup is one of the easiest concoctions to make! Its as simple as combining the sugar and water over medium-high heat and bringing the mixture to a boil. Usually, youd make it in a small saucepan, but since were add orange slices to the mix later, lets use a Dutch oven to give ourselves plenty of room. Once the mixture comes to a boil, reduce the heat to medium. Step 2: Add the slices Now that your simple syrup is nice and hot, add your orange slices. Drop the slices in one at a time to make sure they dont stick together. Continue to cook the oranges over medium heat until theyre translucent, about 20 minutes, turning them from time to time. Reduce the heat to low and cook for an additional 10 minutes, turning occasionally, until the slices are tender but still intact.Step 3: Cool and enjoy! Thats it! How easy was that? Now that theyre fully cooked, use a slotted spoon or tongs to carefully remove the slices to a wire rack or a parchment paper-lined baking pan. Let them stand at room temperature overnight until theyre fully dried before storing them in an airtight container in the refrigerator. Hope you like it.....

My son Gurkirat Pal Singh has made vegan orange cake with candied oranges
For the Orange Cake:

2 and 1/2 cups (312g) + 2 Tbsp All Purpose Flour*
1 and 1/2 cups (300g) White Sugar
1 and 1/2 tsp Baking Soda
3/4 tsp Salt
1 and 1/2 cups (360ml) Soy Milk*
1/2 cup (120ml) Vegetable Oil*
1 Tbsp White Vinegar*
1 tsp Vanilla Extract
3 tsp Orange Extract*
2 Tbsp Orange Zest*
Preheat the oven to 350F (180C). Prepare two 8-inch* (see notes) cake pans by spraying with non-stick spray and lining the bottoms with circles of parchment paper.
Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt and mix in.
Add in the soy milk, oil, vinegar, vanilla extract, orange extract and orange zest and use a hand whisk to whisk it briefly until well combined and no large lumps remain (tiny lumps are okay).
Divide the batter between the two prepared cake pans and bake for 30 minutes until a toothpick comes out clean.
Let the cakes cool for a few minutes before removing from the cake pans and placing on a wire cooling rack to cool completely
For candied oranges

Ingredients
2 cups sugar
2 cups water
10 to 12 medium orange slices
Instructions
Step 1: Make simple syrup
Simple syrup is one of the easiest concoctions to make! Its as simple as combining the sugar and water over medium-high heat and bringing the mixture to a boil. Usually, youd make it in a small saucepan, but since were add orange slices to the mix later, lets use a Dutch oven to give ourselves plenty of room. Once the mixture comes to a boil, reduce the heat to medium.

Step 2: Add the slices
Now that your simple syrup is nice and hot, add your orange slices. Drop the slices in one at a time to make sure they dont stick together. Continue to cook the oranges over medium heat until theyre translucent, about 20 minutes, turning them from time to time. Reduce the heat to low and cook for an additional 10 minutes, turning occasionally, until the slices are tender but still intact.Step 3: Cool and enjoy!
Thats it! How easy was that? Now that theyre fully cooked, use a slotted spoon or tongs to carefully remove the slices to a wire rack or a parchment paper-lined baking pan. Let them stand at room temperature overnight until theyre fully dried before storing them in an airtight container in the refrigerator.
Hope you like it.....

Prabha Apr 27, 2020

Vanilla cake with frosting recipe:
Ingredients
3 cups (425g/15oz) cake flour, sifted
2 cups (453g/16oz) granulated sugar
4 teaspoons baking powder
teaspoon salt
5 large egg whites , at room temperature
1 whole egg , at room temperature
1 cup (8floz/227ml) whole milk or full fat buttermilk
2 1/4 teaspoons pure vanilla extract
cup (170g, 6oz) unsalted butter, cold
Vanilla Buttercream Frosting (Master Recipe Here)

Instructions
Heat oven to 350 degrees. Butter and line three 6-inch cake pans with parchment paper.
In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute. (You can also do it by hand)
Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous and well incorporated. Fold once or twice to ensure the batter at bottom of bowl is incorporated.
Divide the batter evenly into the prepared pans.
Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.
Once Bake let the cake cool on racks for 20 minutes before removing them from the tins.
When the cake is completely cold you can start to decorate. If you are not using it straight away wrap the cake tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.
To Assemble the Cake: With a serrated knife cut off the top of the cake layers to give them even, level surfaces to frost on.
Place bottom cake layer on the table or cake turntable.
Spread your chilled butter cream frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place more frosting on top of this layer and spread out.
Gently add the 3rd cake layer. Add a generous scoop of frosting and spread evenly with a small offset spatula working your way down the sides until you have a thin layer of frosting over the entire cake. This is called the Crumb layer . Chill until set, about 30 minutes.
Remove from refrigerator and apply a final coat of frosting. Decorate all over with sprinkles. Just keep on applying them until they stick all over.
Store in the fridge for up to 3 days. Before serving let it at room temperature for 30 minute and then enjoy!

Prabha Apr 27, 2020

Chocolate cake with choco buttercream recipe:
Ingredients
1 3/4 cups (250g/9oz) all-purpose flour
2 cups (400g/14oz) sugar
1/2 cup (2oz/75g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (240ml/8floz) buttermilk*
1/2 cup (120g/4oz) vegetable oil, or any flavorless oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240ml/8floz) freshly brewed hot coffee
Chocolate Fudge Frosting Recipe
1 cup (240g/8oz) butter, at room temperature
6 cups (1lb 8oz/675g ) powdered sugar, SIFTED
1 1/3 cup (120g/4oz) cocoa
1 tablespoon vanilla extract
2/3 cup (51/2floz/165ml) whole milk

Instructions
To Make the Cake:
Preheat the oven to 350F (180C). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 times, I just wanted 3 layers in mine.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
In another bowl, combine the buttermilk, oil, eggs, vanilla, and coffee
Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.
Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean.
Note: this cake cooks fast so check if after 25 minutes. You dont want to overcook it.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
To make the Fudge Frosting:
In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger
Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
If the frosting is too thick, slowly add more milk or half & half, one tablespoon at a time, until it reaches the desired consistency.
You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze it for up to 3 months. Allow frosting to come to room temperature before using.
To Decorate:
Place 1 layer, flat side up, on a flat plate or cake pedestal.
Create a crumb layer: With a knife or offset spatula, spread the top with frosting. Place the second layer on the top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
Take the cake from the fridge and put on another, final layer of frosting. Try and get it as smooth as you can.
To finish the top of your cake, take a spoon that has been dipped in hot water and dried. Work from the outside in and create a swirl until you get to the center.
Finish your cake off with your homemade sprinkles.
Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.

Dolly Vasdev Apr 27, 2020

My son has also made chocolate coffee and almond cake with chocolate ganache and coffee cremuex.... Recipe of vanilla cake I have attached the recipe in the picture .. i have used reverse creaming method.... For coffee cremuex ..... 2 egg yolks 1/2 cup (100g) sugar 1 1/2 tbsp (12g) cornstarch 2/3 cup (160ml) warm milk 1/2 tsp (3g) vanilla extract 1 tbsp (4g) instant coffee 1/2 tbsp (5g) gelatin powder 2 tbsp cold water 1 cup (240g) whipping cream, 35% fat, chilled Direction : Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens. Remove from heat and stir in vanilla extract and instant coffee. Let it cool. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture. Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula. For chocolate ganache 1.Chop chocolate roughly. If using chocolate chips you can skip this step or give them a few swipes with the knife. Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and chance of burning. Place in medium bowl and set aside. 2.Heat cream either on the stovetop or in the microwave until just about to boil. 3.Pour cream over chocolate, cover bowl with a plate and set aside for a minute. 4.Mix chocolate until dissolved and glossy. If there are a few pieces of chocolate left unmelted microwave at 50% power for about 10

My son has also made chocolate coffee and almond cake with chocolate ganache and coffee cremuex....
Recipe of vanilla cake

I have attached the recipe in the picture .. i have used reverse creaming method....

For coffee cremuex .....
2 egg yolks
1/2 cup (100g) sugar
1 1/2 tbsp (12g) cornstarch
2/3 cup (160ml) warm milk
1/2 tsp (3g) vanilla extract
1 tbsp (4g) instant coffee
1/2 tbsp (5g) gelatin powder
2 tbsp cold water
1 cup (240g) whipping cream, 35% fat, chilled
Direction :
Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.
Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
Remove from heat and stir in vanilla extract and instant coffee. Let it cool.
Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.
Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.
For chocolate ganache
1.Chop chocolate roughly. If using chocolate chips you can skip this step or give them a few swipes with the knife. Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and chance of burning. Place in medium bowl and set aside.
2.Heat cream either on the stovetop or in the microwave until just about to boil.
3.Pour cream over chocolate, cover bowl with a plate and set aside for a minute.
4.Mix chocolate until dissolved and glossy. If there are a few pieces of chocolate left unmelted microwave at 50% power for about 10

Dolly Vasdev Apr 27, 2020

My son has made paneer tikka and vegetable dum biriyani with raita and kaju katli in dessert ..... Vegetable dum biriyani FOR RICE: 8 cups water 2 bay leaf / tej patta 1 inch cinnamon stick tsp cloves 1 star anise tsp pepper 2 tsp oil 1 tsp salt 1 basmati rice, soaked for 20 minutes FOR BIRYANI GRAVY: 2 tbsp oil 1 tbsp ghee / clarified butter 1 bay leaf / tej patta 2 inch cinnamon stick tsp cloves 1 star anise 1 tsp shah jeera / caraway seeds 4 cardamom 1 onion, finely chopped 1 tsp ginger-garlic paste 2 cups mixed vegetables, carrot, gobi, peas, potato, beans, chopped 1 cup curd / yogurt 1 tsp kashmiri red chilli powder tsp turmeric / haldi 2 tsp biryani masala powder 1 tsp salt 2 tsp coriander-mint paste 1 cup water 15 cubes paneer / cottage cheese OTHER INGREDIENTS: cup mint / pudina, chopped cup coriander, chopped 1 tbsp ghee / clarified butter cup fried onions / barista cup saffron water pinch of biryani masala powder wheat dough, to seal INSTRUCTIONS firstly, in a thick bottomed deep vessel spread in a layer of prepared biryani gravy. further layer with cooked rice. also spread few chopped mint, coriander, fried onions and saffron water. as a third layer, spread biryani gravy. repeat layering with cooked rice, saffron water, fried onions and biryani masala. also top with a tbsp of ghee, mint and coriander. close and seal with dough. simmer for 15 minutes. finally, serve hyderabadi dum biryani with raita or mirchi ka salan. For paneer tikka INGREDIENTS cup curd / yogurt, thick tsp turmeric / haldi 1 tsp kashmiri red chilli powder / lal mirch powder tsp coriander powder / daniya powder tsp cumin powder / jeera powder tsp garam masala tsp kasuri methi / dry fenugreek leaves, crushed tsp chaat masala 1 tsp ginger - garlic paste tsp ajwain / carom seeds 2 tsp besan / gram flour, dry roasted 1 tbsp lemon juice salt to taste 3 tsp oil VEGETABLES: onions, petals capsicum, red & green, cubed 5 cubes paneer / cottage cheese INSTRUCTIONS firstly, take cup thick curd / yogurt. further add in all the spices along with salt. mix till all the spices are combined well with curd. now add onion petals, cubed capsicum (red & green) and 5 cubes paneer. also add 1 tsp of oil. mix gently till all the vegetables are coated well. furthermore, to marinate, cover and refrigerate for 30 minutes. after marination, insert the marinated paneer, capsicum and onions into wooden skewers. further, roast it on a hot tawa or grill in oven or tandoor. finally, sprinkle some chaat masala and serve paneer tikka immediately. For kaju katli INGREDIENTS 1 cup cashews cup sugar cup water 1/8 th tsp cardamom powder / elaichi powder 1 tsp ghee, clarified butter silver vark / saffron - optional INSTRUCTIONS firstly, in a small mixer jar, take 1 cup cashews. furthermore, grind to smooth powder. keep aside. now in a non stick pan, take cup of sugar along with cup of water. keep the flame on low and keep on stirring to form syrup. stir the sugar syrup till it forms 1 string consistency. now sieve the ground cashew powder. remember to keep the flame on low all the time and give a good mix. add cardamom / saffron and continue to mix till it starts releasing from pan. once the cashew paste turns to dough leaving the pan add a tsp of ghee. continue to mix till the ghee melts completely and cashew dough is formed leaving the pan. switch off the stove. and grease the butter paper with ghee. transfer the cashew dough on to the butter paper. grease your hand with little ghee and knead 30 seconds. once you get smooth dough, cover with butter paper. take a plate and press to form uniform layer. then roll the dough with a rolling-pin, adjusting the thickness according to your choice. cut the edges so that you can get perfect diamond shapes. now cut the dough into diamond shape or the shape you wish for. you can also decorate with silver leaf / silver vark....... Hope you like it

My son has made paneer tikka and vegetable dum biriyani with raita and kaju katli in dessert .....
Vegetable dum biriyani
FOR RICE:
8 cups water
2 bay leaf / tej patta
1 inch cinnamon stick
tsp cloves
1 star anise
tsp pepper
2 tsp oil
1 tsp salt
1 basmati rice, soaked for 20 minutes
FOR BIRYANI GRAVY:
2 tbsp oil
1 tbsp ghee / clarified butter
1 bay leaf / tej patta
2 inch cinnamon stick
tsp cloves
1 star anise
1 tsp shah jeera / caraway seeds
4 cardamom
1 onion, finely chopped
1 tsp ginger-garlic paste
2 cups mixed vegetables, carrot, gobi, peas, potato, beans, chopped
1 cup curd / yogurt
1 tsp kashmiri red chilli powder
tsp turmeric / haldi
2 tsp biryani masala powder
1 tsp salt
2 tsp coriander-mint paste
1 cup water
15 cubes paneer / cottage cheese
OTHER INGREDIENTS:
cup mint / pudina, chopped
cup coriander, chopped
1 tbsp ghee / clarified butter
cup fried onions / barista
cup saffron water
pinch of biryani masala powder
wheat dough, to seal
INSTRUCTIONS
firstly, in a thick bottomed deep vessel spread in a layer of prepared biryani gravy.
further layer with cooked rice.
also spread few chopped mint, coriander, fried onions and saffron water.
as a third layer, spread biryani gravy.
repeat layering with cooked rice, saffron water, fried onions and biryani masala.
also top with a tbsp of ghee, mint and coriander.
close and seal with dough.
simmer for 15 minutes.
finally, serve hyderabadi dum biryani with raita or mirchi ka salan.

For paneer tikka

INGREDIENTS
cup curd / yogurt, thick
tsp turmeric / haldi
1 tsp kashmiri red chilli powder / lal mirch powder
tsp coriander powder / daniya powder
tsp cumin powder / jeera powder
tsp garam masala
tsp kasuri methi / dry fenugreek leaves, crushed
tsp chaat masala
1 tsp ginger - garlic paste
tsp ajwain / carom seeds
2 tsp besan / gram flour, dry roasted
1 tbsp lemon juice
salt to taste
3 tsp oil
VEGETABLES:
onions, petals
capsicum, red & green, cubed
5 cubes paneer / cottage cheese
INSTRUCTIONS
firstly, take cup thick curd / yogurt.
further add in all the spices along with salt.
mix till all the spices are combined well with curd.
now add onion petals, cubed capsicum (red & green) and 5 cubes paneer.
also add 1 tsp of oil.
mix gently till all the vegetables are coated well.
furthermore, to marinate, cover and refrigerate for 30 minutes.
after marination, insert the marinated paneer, capsicum and onions into wooden skewers.
further, roast it on a hot tawa or grill in oven or tandoor.
finally, sprinkle some chaat masala and serve paneer tikka immediately.

For kaju katli

INGREDIENTS
1 cup cashews
cup sugar
cup water
1/8 th tsp cardamom powder / elaichi powder
1 tsp ghee, clarified butter
silver vark / saffron - optional
INSTRUCTIONS
firstly, in a small mixer jar, take 1 cup cashews.
furthermore, grind to smooth powder. keep aside.
now in a non stick pan, take cup of sugar along with cup of water.
keep the flame on low and keep on stirring to form syrup.
stir the sugar syrup till it forms 1 string consistency.
now sieve the ground cashew powder.
remember to keep the flame on low all the time and give a good mix.
add cardamom / saffron and continue to mix till it starts releasing from pan.
once the cashew paste turns to dough leaving the pan add a tsp of ghee.
continue to mix till the ghee melts completely and cashew dough is formed leaving the pan.
switch off the stove. and grease the butter paper with ghee.
transfer the cashew dough on to the butter paper.
grease your hand with little ghee and knead 30 seconds.
once you get smooth dough, cover with butter paper.
take a plate and press to form uniform layer.
then roll the dough with a rolling-pin, adjusting the thickness according to your choice.
cut the edges so that you can get perfect diamond shapes.
now cut the dough into diamond shape or the shape you wish for.
you can also decorate with silver leaf / silver vark.......
Hope you like it

Dolly Vasdev Apr 27, 2020

My son is 17 years old .. He has made gobhi danthal pulao with beetroot dip and zeera chicken with sweet cardamom lassi . For gobhi pulao 1 tbsp Ghee Vegetable oil for frying 2 cups Gobhi/Cauliflower Cut into small heads 3-4 Clove 1 tsp Zeera 1 cup Long grain basmati rice Salt to taste 2 tbsp Golden fried onions 2 tbsp Mint leaves Chopped Instructions Wash the rice and soak in enough water for 20 minutes. Heat vegetable oil in a pan. Once the oil is hot, add gobhi and fry until golden brown. Strain and keep aside. Heat ghee in a pan. When the ghee is hot, add cloves and zeera and let them crackle for a few seconds. Drain the rice and add it in the pan along with 2 cups of water and salt and cover and cook on low heat until done. Add fried cauliflower and mix gently. Garnish with fried onions and chopped mint leaves. Serve hot For zeera chicken Oil 3 tblspn Ghee 2 tblspn Cumin Seeds / Jeerakam 1 tblspn Onion 2 large sliced thinly Green Chillies 2 slit Ginger Garlic Paste 1 tblspn Chilli Powder 1 tsp Coriander Powder 1 tblspn Turmeric Powder 1 tsp Cumin Powder 2 tsp Garam Masala Powder 1 tsp Salt to taste Whole Chicken 1 kg Water 1/2 cup Lemon Juice as needed Heat oil and ghee in a nonstick pan. Add cumin and let them sizzle. Add in onions, chillies and cook till golden. Add in ginger garlic paste and mix well. Add in spice powders and mix well. Add in chicken, salt and toss well. Add in water, cover and simmer for 10 to 15 mins. Now open the lid and increase the heat and dry the chicken. Once the chicken is dried up, add lemon juice and toss well. Serve. For beetroot dip Take 1 beet root boil it and peel the skin and grate it... Take hung curd and mix it with some salt and pepper Now take mustard oil and heat it and add curry leaves and mustard seeds and add to the curd as tempering.... For lassi Beat thick yogurt and sugar and add cardamom powder and mix it and serve cold ....... Hope you like it....

My son is 17 years old .. He has made gobhi danthal pulao with beetroot dip and zeera chicken with sweet cardamom lassi .
For gobhi pulao

1 tbsp Ghee
Vegetable oil for frying
2 cups Gobhi/Cauliflower Cut into small heads
3-4 Clove
1 tsp Zeera
1 cup Long grain basmati rice
Salt to taste
2 tbsp Golden fried onions
2 tbsp Mint leaves Chopped

Instructions
Wash the rice and soak in enough water for 20 minutes.
Heat vegetable oil in a pan.
Once the oil is hot, add gobhi and fry until golden brown.
Strain and keep aside.
Heat ghee in a pan.
When the ghee is hot, add cloves and zeera and let them crackle for a few seconds.

Drain the rice and add it in the pan along with 2 cups of water and salt and cover and cook on low heat until done.
Add fried cauliflower and mix gently.
Garnish with fried onions and chopped mint leaves.
Serve hot

For zeera chicken
Oil 3 tblspn
Ghee 2 tblspn
Cumin Seeds / Jeerakam 1 tblspn
Onion 2 large sliced thinly
Green Chillies 2 slit
Ginger Garlic Paste 1 tblspn
Chilli Powder 1 tsp
Coriander Powder 1 tblspn
Turmeric Powder 1 tsp
Cumin Powder 2 tsp
Garam Masala Powder 1 tsp
Salt to taste
Whole Chicken 1 kg
Water 1/2 cup
Lemon Juice as needed
Heat oil and ghee in a nonstick pan. Add cumin and let them sizzle.
Add in onions, chillies and cook till golden.

Add in ginger garlic paste and mix well.

Add in spice powders and mix well.

Add in chicken, salt and toss well. Add in water, cover and simmer for 10 to 15 mins.

Now open the lid and increase the heat and dry the chicken.

Once the chicken is dried up, add lemon juice and toss well.

Serve.
For beetroot dip
Take 1 beet root boil it and peel the skin and grate it...
Take hung curd and mix it with some salt and pepper
Now take mustard oil and heat it and add curry leaves and mustard seeds and add to the curd as tempering....

For lassi
Beat thick yogurt and sugar and add cardamom powder and mix it and serve cold .......

Hope you like it....

Bhumika Apr 25, 2020

Here is my entry with my little one. He made a cake for first time. We both enjoyed Cooking together. Indgredients 30-35 cream Biscuit 1 cupMilk 1packet eno 1tsp butter 200gms chocolate 10-15 gems 1 cup water Method 1. In a blender take 30-35 bourbon biscuit and blend them into a fine powder. 2. By the time we prepare the batter, take a kadhai and spread salt for baking. Cover and leave the kadhai for 15 minutes for preheating. 3. In meantime transfer crushed biscuits in a mixing bowl. Add half cup of milk and mix well. The milk should be at room temperature. 4. Add other half cup of milk and mix well. Then add 1 sachet eno and mix well. Batter is ready. 5. Grease a cake mould with butter and transfer the batter in mould. Tap twice so that batter settles evenly. 6. In the kadhai, place a cookie cutter or wire stand on top of stand and place the mould on top of it. Please be careful while placing the mould as the kadhai will be too hot. 7. Cover the kadhai an cook on low flame for 20-25 minutes. After 20 minutes check with a toothpick, the cake should be cooked from inside. In case the after inserting toothpick it comes out wet, cook for another 5-7 minutes and check again. 8. After 25 minutes, take out the cake from kadhai and let it cool for 10-15 minutes 9. Once the cake cools down, demould the cake in a plate. 10. Now in a pan, heat 1 cup water and place a bowl on it. Please make sure the bowl should not be in contact of water. Place the pieces of chocolate in bowl and stir continuously till Chocolate melts. 11. Speard layer of chocolate on top and sides of other cake piece. With the help of mehandi cone make designs of your choice on the cake and decorate with some gems.. The cake is ready to serve and cut.. ENJOY!!!

Here is my entry with my little one. He made a cake for first time. We both enjoyed Cooking together.
Indgredients
30-35 cream Biscuit
1 cupMilk
1packet eno
1tsp butter
200gms chocolate
10-15 gems
1 cup water
Method
1. In a blender take 30-35 bourbon biscuit and blend them into a fine powder.
2. By the time we prepare the batter, take a kadhai and spread salt for baking. Cover and leave the kadhai for 15 minutes for preheating.
3. In meantime transfer crushed biscuits in a mixing bowl. Add half cup of milk and mix well. The milk should be at room temperature.
4. Add other half cup of milk and mix well. Then add 1 sachet eno and mix well. Batter is ready.
5. Grease a cake mould with butter and transfer the batter in mould. Tap twice so that batter settles evenly.
6. In the kadhai, place a cookie cutter or wire stand on top of stand and place the mould on top of it. Please be careful while placing the mould as the kadhai will be too hot.
7. Cover the kadhai an cook on low flame for 20-25 minutes. After 20 minutes check with a toothpick, the cake should be cooked from inside. In case the after inserting toothpick it comes out wet, cook for another 5-7 minutes and check again.
8. After 25 minutes, take out the cake from kadhai and let it cool for 10-15 minutes
9. Once the cake cools down, demould the cake in a plate.
10. Now in a pan, heat 1 cup water and place a bowl on it. Please make sure the bowl should not be in contact of water. Place the pieces of chocolate in bowl and stir continuously till Chocolate melts.
11. Speard layer of chocolate on top and sides of other cake piece. With the help of mehandi cone make designs of your choice on the cake and decorate with some gems.. The cake is ready to serve and cut.. ENJOY!!!

Paakhee Sehgal Apr 25, 2020

Yummy Tummy Samosas Ingredients:- For Dough- Wheat flour- 200gms Refined Oil - 2tbps Carom seeds- 1/2 tsp Salt- to taste Warm water- 150ml For Filling- Boiled and mashed potatoes- 4 to 5 medium sized Boiled peas- 1 bowl Onions- 1/2bowl Ginger Garlic paste- 1tsp Garm masala- 1tsp Mango powder- 2tsp Red chilli powder- 1tsp Black pepper- 1tsp Green chillies- 1tsp Cumin seeds- 1tsp Turmeric powder- 1tsp Salt- To taste Oil for frying Recipe:- 1. Make small balls out of the dough and roll them, make tri cone and keep aside. 2. Take a frying pan, fill with oil and keep on a low flame. 3. Take a non stick pan ,pour some oil and let it heat.. 4. Add cumin seeds, green chillies, and onions and fry them till light pink in colour. 5. Now add boiled peas,and mix well. 6. Now add ginger garlic paste, black pepper, red chilli powder, mango powder, garam masala ,turmeric powder and salt to taste. 7. Now add boiled potatoes and take the material off the flame and mix well, the stuffing is ready. 8. Now fill the stuffing in the tri- cones made earlier. 9. After filling close the samosa to give the shape., do all the samosas like that. 10. Fry the samosas and serve hot with tomato sauce and green chutney.. Paakhee Sehgal

Yummy Tummy Samosas
Ingredients:-
For Dough-
Wheat flour- 200gms
Refined Oil - 2tbps
Carom seeds- 1/2 tsp
Salt- to taste
Warm water- 150ml
For Filling-
Boiled and mashed potatoes- 4 to 5 medium sized
Boiled peas- 1 bowl
Onions- 1/2bowl
Ginger Garlic paste- 1tsp
Garm masala- 1tsp
Mango powder- 2tsp
Red chilli powder- 1tsp
Black pepper- 1tsp
Green chillies- 1tsp
Cumin seeds- 1tsp
Turmeric powder- 1tsp
Salt- To taste
Oil for frying
Recipe:-
1. Make small balls out of the dough and roll them, make tri cone and keep aside.
2. Take a frying pan, fill with oil and keep on a low flame.
3. Take a non stick pan ,pour some oil and let it heat..
4. Add cumin seeds, green chillies, and onions and fry them till light pink in colour.
5. Now add boiled peas,and mix well.
6. Now add ginger garlic paste, black pepper, red chilli powder, mango powder, garam masala ,turmeric powder and salt to taste.
7. Now add boiled potatoes and take the material off the flame and mix well, the stuffing is ready.
8. Now fill the stuffing in the tri- cones made earlier.
9. After filling close the samosa to give the shape., do all the samosas like that.
10. Fry the samosas and serve hot with tomato sauce and green chutney..
Paakhee Sehgal

Mehak Kaushal Apr 24, 2020

My Son Vidhut Kaushal.He is 6 yrs old. He made yummy Watermelon cake. Watermelon cake recipie-- Ingredients ~2 marie biscuits ~Vanilla essence ~Butter ~Powder sugar ~Red & Green food color( readymade/ Homemade) both used(Used homemade colors from beetroot & spinach(palak) ~Choco Chips (Having not choco chips use Dairymilk chocolate cut in round n place it). How to make-- First take marie biscuits n griind it in mixing.Then transfer in bowl/ plate then mix powder sugar after that divide the mixture bt one mixture Should b more (for red colour).Take the mixture add melted butter mix it properly then add red colour mix it with hands it comes out lyk dough.Similarly take another mixture add butter thn green colour n make it dough. For white colour add powder sugar in butter then 1-2 spoons biscuit powder mix it. Now the three colours r ready Red , green & white add vanilla essence in all the three colours mix it. Then take a round bowl first place the red colour n press it with hand n put in fridge for 10 mins to settle after taking out leave 1 inch from inside thn cut in round now remove all the 1 inch which is leave before then add the green colour n press it with hands .Take knife n run slightly on green colour to add white colour .Add choco chips on the red part( lyk seeds) so that it looks lyk watermelon. Put in fridge for 2 hrs so that it settle down properly. After 2 hrs take out on d plate but with carefully due to softness. Enjoy watermelon cake.

My Son Vidhut Kaushal.He is 6 yrs old. He made yummy Watermelon cake.
Watermelon cake recipie--
Ingredients
~2 marie biscuits
~Vanilla essence
~Butter
~Powder sugar
~Red & Green food color( readymade/ Homemade) both used(Used homemade colors from beetroot & spinach(palak)
~Choco Chips (Having not choco chips use Dairymilk chocolate cut in round n place it).

How to make--
First take marie biscuits n griind it in mixing.Then transfer in bowl/ plate then mix powder sugar after that divide the mixture bt one mixture
Should b more (for red colour).Take the mixture add melted butter mix it properly then add red colour mix it with hands it comes out lyk dough.Similarly take another mixture add butter thn green colour n make it dough. For white colour add powder sugar in butter then 1-2 spoons biscuit powder mix it. Now the three colours r ready Red , green & white add vanilla essence in all the three colours mix it. Then take a round bowl first place the red colour n press it with hand n put in fridge for 10 mins to settle after taking out leave 1 inch from inside thn cut in round now remove all the 1 inch which is leave before then add the green colour n press it with hands .Take knife n run slightly on green colour to add white colour .Add choco chips on the red part( lyk seeds) so that it looks lyk watermelon. Put in fridge for 2 hrs so that it settle down properly. After 2 hrs take out on d plate but with carefully due to softness.
Enjoy watermelon cake.

Prabha Apr 24, 2020

My daughter made a gulab jambun first time with my instruction 1cupmilk powder 5tbspall-purpose flouror maida 1tspgheeor oil 1tbspgheeor oil for greasing 2tbspmilk(use more as needed) 1tbspcurdor yogurt or tbsp lemon juice 1large pinchBaking sodaor 1/8 th tsp Gheeor oil for deep frying 1tsppistachioschopped For sugar syrup 1 to 1 cupsSugar 1 cupwater 4podsgreen cardamomor tsp cardamom powder RECIPE Preparation of sugar syrup Mix together water, sugar and crushed cardamoms in a pot. Boil the syrup until it turns slightly sticky. Turn off the stove before it goes to a 1 string consistency. If it reaches a 1 string consistency, then add 2 tbsp of water and mix. Add rose water and mix. Set aside to keep it hot. Making gulab jamun balls Fluff up the flour in the jar with a fork and then measure correctly. Mix together flour, milk powder and soda in a bowl. Either sieve it or mix uniformly. Add ghee to it. Mix well. In a small bowl, mix together lemon juice or yogurt and 2 tbsp milk. Pour 1.5 tbsp of this to the flour mixture. Begin to bring the flour together to make a dough. If the dough is too dry, add little more milk & curd. Do not add a lot. Use only as needed. The dough turns sticky. Grease your fingers and make a ball. The dough must not be soggy. It must hold the shape well. Divide to 14 to 18 equal sized portions. Grease your hands and roll to smooth balls. They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. Keep them covered. Heat up the pan with ghee or oil on a medium heat. Also check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot and not very hot. To check the right temp, you can drop a small piece of dough in the oil. It must rise slowly without changing its color. If it rises rapidly then you will need to cool the oil a bit before frying. When the ghee is just medium hot, add the balls. Make sure the oil is not very hot else the gulab jamuns will brown without cooking well. Fry the balls on a medium flame

My daughter made a gulab jambun first time with my instruction
1cupmilk powder

5tbspall-purpose flouror maida

1tspgheeor oil

1tbspgheeor oil for greasing

2tbspmilk(use more as needed)

1tbspcurdor yogurt or tbsp lemon juice

1large pinchBaking sodaor 1/8 th tsp

Gheeor oil for deep frying

1tsppistachioschopped

For sugar syrup

1 to 1 cupsSugar

1 cupwater

4podsgreen cardamomor tsp cardamom powder RECIPE

Preparation of sugar syrup

Mix together water, sugar and crushed cardamoms in a pot.
Boil the syrup until it turns slightly sticky.

Turn off the stove before it goes to a 1 string consistency.
If it reaches a 1 string consistency, then add 2 tbsp of water and mix.

Add rose water and mix. Set aside to keep it hot.

Making gulab jamun balls

Fluff up the flour in the jar with a fork and then measure correctly.

Mix together flour, milk powder and soda in a bowl. Either sieve it or mix uniformly.

Add ghee to it. Mix well.
In a small bowl, mix together lemon juice or yogurt and 2 tbsp milk.
Pour 1.5 tbsp of this to the flour mixture.
Begin to bring the flour together to make a dough.

If the dough is too dry, add little more milk & curd. Do not add a lot. Use only as needed.
The dough turns sticky. Grease your fingers and make a ball.

The dough must not be soggy. It must hold the shape well.

Divide to 14 to 18 equal sized portions. Grease your hands and roll to smooth balls.

They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. Keep them covered.

Heat up the pan with ghee or oil on a medium heat.
Also check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot and not very hot.

To check the right temp, you can drop a small piece of dough in the oil.

It must rise slowly without changing its color.

If it rises rapidly then you will need to cool the oil a bit before frying.

When the ghee is just medium hot, add the balls.

Make sure the oil is not very hot else the gulab jamuns will brown without cooking well.

Fry the balls on a medium flame

Prabha Apr 24, 2020

Name: HAVISA GUNDA Age: 2 years 10 months Recipe: FALOODA My daughter 2 year 10 months old baby has made falooda... She loves cooking very much.... Recipie: FALOODA Ingredients: Falooda sev r semiya- 4 Table spoons Rooh Afza-4 Table spoons Chia seeds- 4 Table spoons Ice cream (any flavour)- 1 r 2 scoops Milk-1cup Sugar-1 spoon Pista-5 Badam-5 Cashew nuts-5 Anjeer-2 Procedure: 1.Take one bowl add some water after boiling add semiya after cook take boiled semiya into one bowl. 2.Take 1cup milk in that add 1 spoon sugar and Rooh Afza boil it and cool it. 3.Take one bowl add chia seeds and soak it up to 10 min. 4.chop dry fruits into small pieces for garnishing 5. Take empty glass add 2spoons Rooh Afza 2 spoons sev r boiled semiya and 2 spoons chia seeds . Now add Rooh Afza milk and again sev,soaked chia seeds.....finally add icecream at the top and garnish with chopped dry fruits and Rooh Afza....now yummy yummy falooda ready to serve ... <a href="https://youtu.be/TDQd7Ai8GS0" target="_blank" style="color: #0065f6;">https://youtu.be/TDQd7Ai8GS0</a>

Name: HAVISA GUNDA
Age: 2 years 10 months
Recipe: FALOODA

My daughter 2 year 10 months old baby has made falooda... She loves cooking very much....

Recipie:

FALOODA

Ingredients:

Falooda sev r semiya- 4 Table spoons
Rooh Afza-4 Table spoons
Chia seeds- 4 Table spoons
Ice cream (any flavour)- 1 r 2 scoops
Milk-1cup
Sugar-1 spoon
Pista-5
Badam-5
Cashew nuts-5
Anjeer-2

Procedure:

1.Take one bowl add some water after boiling add semiya after cook take boiled semiya into one bowl.

2.Take 1cup milk in that add 1 spoon sugar and Rooh Afza boil it and cool it.

3.Take one bowl add chia seeds and soak it up to 10 min.

4.chop dry fruits into small pieces for garnishing

5. Take empty glass add 2spoons Rooh Afza 2 spoons sev r boiled semiya and 2 spoons chia seeds . Now add Rooh Afza milk and again sev,soaked chia seeds.....finally add icecream at the top and garnish with chopped dry fruits and Rooh Afza....now yummy yummy falooda ready to serve ...

https://youtu.be/TDQd7Ai8GS0

Prabha Apr 21, 2020

MY DAUGHTER ADYA HAS UTILISED THE BEST OF QUARANTINE TIME AND MADE SIMPLE DISHES LIKE PURI , KAALE CHAANE AND SUJI KA HALWA THE RECEIPE FOR THE SAME IS TAKE A CUP OF WHEAT FLOUR ADD A LITTLE AMOUNT OF WATER TO IT MIX AND KNEAD IT PROPERLY TILL IT TAKES THE FORM OF GUNA ATTA THAN MAKE SMALL BALLS OF IT THAN TAKE ONE BALL AND ON A CHAKLA PRESS IT EVEN TO TAKE A CIRCULAR SHAPE AND ON THE OTHER SIDE TAKE A FRYING PAN AND ADD 5 TABLESPOON OF OIL AND LET IT HEAT ON A SLOW FLAME THAN PLACE THE CIRCULAR SHAPE PURI ATTA ON A FRYING PAN AND SHALLOW FRY IT TILL IT TURNS LIGHT BROWN FOR KAALE CHAANE SOAK KAALE CHAANE IN WATER A DAY EARLIER THAN TAKE A FRYING PAN AND ADD 2 TABLESPOONS OF COOKING OIL AND HEAT IT ON A LOW FLAME THAN ADD JEERA , SALT, AMCHUR POWDER AND KAALE CHAANE TO IT STIR IT TILL IT STARTS BECOMING A LITTLE DARK BROWN AND FOR SUJI KA HALWA TAKE 5 TABLE SPOON OF DESI GHEE IN A PAN AND HEAT IT ON A SLOW FLAME ADD ONE CUP OF SUJI TO IT AND SLOWLY STIR IT IN A CIRCULAR MOTION AND YOU WILL IDENTIFY THE WONDERFUL AROMA OF GUNI SUJI THAN ADD FEW PIECES OF ELAICHI AND AGAIN STIR IT FOR SOMETIME TILL THE SUJI TURNS LIGHT BROWN

MY DAUGHTER ADYA HAS UTILISED THE BEST OF QUARANTINE TIME AND MADE SIMPLE DISHES LIKE PURI , KAALE CHAANE AND SUJI KA HALWA THE RECEIPE FOR THE SAME IS TAKE A CUP OF WHEAT FLOUR ADD A LITTLE AMOUNT OF WATER TO IT MIX AND KNEAD IT PROPERLY TILL IT TAKES THE FORM OF GUNA ATTA THAN MAKE SMALL BALLS OF IT THAN TAKE ONE BALL AND ON A CHAKLA PRESS IT EVEN TO TAKE A CIRCULAR SHAPE AND ON THE OTHER SIDE TAKE A FRYING PAN AND ADD 5 TABLESPOON OF OIL AND LET IT HEAT ON A SLOW FLAME THAN PLACE THE CIRCULAR SHAPE PURI ATTA ON A FRYING PAN AND SHALLOW FRY IT TILL IT TURNS LIGHT BROWN FOR KAALE CHAANE SOAK KAALE CHAANE IN WATER A DAY EARLIER THAN TAKE A FRYING PAN AND ADD 2 TABLESPOONS OF COOKING OIL AND HEAT IT ON A LOW FLAME THAN ADD JEERA , SALT, AMCHUR POWDER AND KAALE CHAANE TO IT STIR IT TILL IT STARTS BECOMING A LITTLE DARK BROWN AND FOR SUJI KA HALWA TAKE 5 TABLE SPOON OF DESI GHEE IN A PAN AND HEAT IT ON A SLOW FLAME ADD ONE CUP OF SUJI TO IT AND SLOWLY STIR IT IN A CIRCULAR MOTION AND YOU WILL IDENTIFY THE WONDERFUL AROMA OF GUNI SUJI THAN ADD FEW PIECES OF ELAICHI AND AGAIN STIR IT FOR SOMETIME TILL THE SUJI TURNS LIGHT BROWN

Prabha Apr 21, 2020

My daughter Divika, She is 12 years old. She prepared this cake. Ingredients Cake Batter 125g Butter (Salted) 1 cup Condensed Milk 1.75 Cups Maida 1 tsp Baking Powder 3/4th tsp Baking Soda 1 tsp Vanilla Extract 1 Cup warm Milk Frosting 1 Cup Fresh Cream 1 tsp Vanilla Extract 1/2 Cup Chocolate Frosting. Method. In a bowl, add the butter and condensed milk, blend it till it turns white. Now, add Maida, Baking Powder, Baking Soda And Vanilla Extract. Mix it using cut & fold method. Add Warm Milk to it and again mix using the cut & fold method.( Add more milk if required.) It should be in a dropping consistency. Transfer it into a Cake pan and bake it. Once the cake is baked, we will now Cut it into two layers and frost it Take your fresh cream, add Vanilla Extract to it. Blend it till Stiff Peaks. Now. Spread the Vanilla Frosting on both the layers of the cake. Place them on top of each other and even out the frosting Now, decorate it with your favorite nozzle and chocolate frosting And your cake is ready!!!!!!!!!!!!

My daughter Divika, She is 12 years old. She prepared this cake.
Ingredients
Cake Batter
125g Butter (Salted)
1 cup Condensed Milk
1.75 Cups Maida
1 tsp Baking Powder
3/4th tsp Baking Soda
1 tsp Vanilla Extract
1 Cup warm Milk
Frosting
1 Cup Fresh Cream
1 tsp Vanilla Extract
1/2 Cup Chocolate Frosting.

Method.
In a bowl, add the butter and condensed milk, blend it till it turns white.
Now, add Maida, Baking Powder, Baking Soda And Vanilla Extract. Mix it using cut & fold method.
Add Warm Milk to it and again mix using the cut & fold method.( Add more milk if required.)
It should be in a dropping consistency.
Transfer it into a Cake pan and bake it.
Once the cake is baked, we will now Cut it into two layers and frost it
Take your fresh cream, add Vanilla Extract to it.
Blend it till Stiff Peaks.
Now. Spread the Vanilla Frosting on both the layers of the cake.
Place them on top of each other and even out the frosting
Now, decorate it with your favorite nozzle and chocolate frosting
And your cake is ready!!!!!!!!!!!!

Anita Dubey Apr 21, 2020

My Son Aarav Dubey 11 years Old He prepared "Egg Curry" 6 large eggs, boiled 1/4 cup green peas, I used frozen peas 1 tablespoon oil, I used vegetable oil 1/2 teaspoon cumin seeds 1/4 teaspoon mustard seeds 2 cloves 4-5 peppercorns 2 medium red onion, finely chopped 3 medium tomatoes, pureed 2 green chili, finely chopped 1 inch ginger, chopped and then crushed 3-4 garlic cloves, chopped and then crushed 1/4 teaspoon turmeric powder 1/2 teaspoon kashmiri red chili powder 1/4 teaspoon garam masala 1.5 teaspoon coriander powder 1 cup water, or adjust to how thick or thin you want the curry to be 2 tablespoons chopped cilantro salt, to taste Instructions Heat oil in a pan on medium heat. Once oil is hot, add cloves and peppercorn. Saute for few seconds till fragrant and then add cumin seeds and mustard seeds. Wait till cumin seeds sizzle and mustard seeds start popping out. Add chopped onions now and cook for 2-3 minutes or till they start turning light brown in color. Add garlic, ginger and green chili and mix. Cook for another 2 minutes or till raw smell of ginger and garlic goes away. Add pureed tomatoes and mix. Cover the pan and cook for 5 minutes on medium heat. Open the pan and add salt, coriander powder, turmeric powder, garam masala powder and kashmiri red chili powder. Cover the pan again and cook for another 6-7 minutes. Once the tomatoes and spices are nicely cooked, add 1 cup of water to the pan. Add less water for a thicker consistency or more for thinner. Add boiled eggs, green peas [I used frozen] and mix. Simmer the curry for 5-6 minutes on medium-low heat. Add chopped cilantro, cover the pan and simmer for another 2 minutes. Serve egg curry with any bread of your choice. It also tastes great with rice

My Son Aarav Dubey 11 years Old
He prepared "Egg Curry"
6 large eggs, boiled
1/4 cup green peas, I used frozen peas
1 tablespoon oil, I used vegetable oil
1/2 teaspoon cumin seeds
1/4 teaspoon mustard seeds
2 cloves
4-5 peppercorns
2 medium red onion, finely chopped
3 medium tomatoes, pureed
2 green chili, finely chopped
1 inch ginger, chopped and then crushed
3-4 garlic cloves, chopped and then crushed
1/4 teaspoon turmeric powder
1/2 teaspoon kashmiri red chili powder
1/4 teaspoon garam masala
1.5 teaspoon coriander powder
1 cup water, or adjust to how thick or thin you want the curry to be
2 tablespoons chopped cilantro
salt, to taste
Instructions
Heat oil in a pan on medium heat. Once oil is hot, add cloves and peppercorn.
Saute for few seconds till fragrant and then add cumin seeds and mustard seeds. Wait till cumin seeds sizzle and mustard seeds start popping out.
Add chopped onions now and cook for 2-3 minutes or till they start turning light brown in color.
Add garlic, ginger and green chili and mix. Cook for another 2 minutes or till raw smell of ginger and garlic goes away.
Add pureed tomatoes and mix. Cover the pan and cook for 5 minutes on medium heat.
Open the pan and add salt, coriander powder, turmeric powder, garam masala powder and kashmiri red chili powder. Cover the pan again and cook for another 6-7 minutes.
Once the tomatoes and spices are nicely cooked, add 1 cup of water to the pan. Add less water for a thicker consistency or more for thinner.
Add boiled eggs, green peas [I used frozen] and mix. Simmer the curry for 5-6 minutes on medium-low heat.
Add chopped cilantro, cover the pan and simmer for another 2 minutes.
Serve egg curry with any bread of your choice. It also tastes great with rice

Kavita Apr 21, 2020

My MASTER CHEF daughter...Anushka is 18 yrs old . All these years she had been busy studying to be a topper in class year after year. She never had much time to learn cooking. This year she finished her 12th board exams. With no pressure of studies and nowhere to go out due to the lockdown and thr absence of maids, she has been trying her hands at various simple and quick dishes in the kitchen. White sauce pasta, PARLE G biscuit cake, soya nuggets and aloo tikki., gulab jamuns made with ready mox...these are few things she has tried for the 1st time, during the lockdown period. She cooked these all by herself, with absolutely no help from me. SOYA GRANULES & ALOO TIKKI INGREDIENTS 1/4 cup.boiled soya granules 2 large boiled and mashed potatoes 1 teaspoon ginger garlic paste 1.small green chilli Dry masala.powders - salt, dhania powder, haldi, chat masala. Mix all ingredients. Shape in the form.of kebabs or tikkis. Shallow fry or.deep.fry as per choice. Serve hot with tomato ketchup or.green chutney

My MASTER CHEF daughter...Anushka is 18 yrs old . All these years she had been busy studying to be a topper in class year after year. She never had much time to learn cooking. This year she finished her 12th board exams. With no pressure of studies and nowhere to go out due to the lockdown and thr absence of maids, she has been trying her hands at various simple and quick dishes in the kitchen.
White sauce pasta, PARLE G biscuit cake, soya nuggets and aloo tikki., gulab jamuns made with ready mox...these are few things she has tried for the 1st time, during the lockdown period. She cooked these all by herself, with absolutely no help from me.

SOYA GRANULES & ALOO TIKKI

INGREDIENTS

1/4 cup.boiled soya granules
2 large boiled and mashed potatoes
1 teaspoon ginger garlic paste
1.small green chilli
Dry masala.powders - salt, dhania powder, haldi, chat masala.

Mix all ingredients. Shape in the form.of kebabs or tikkis. Shallow fry or.deep.fry as per choice.
Serve hot with tomato ketchup or.green chutney

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