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Yummy mummy

Yummy mummy
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First Published: Thu, Oct 21 2010. 10 01 PM IST

Photographs courtesy ‘Fun Food for Fussy Kids’.
Photographs courtesy ‘Fun Food for Fussy Kids’.
Updated: Thu, Oct 21 2010. 10 01 PM IST
Photographs courtesy ‘Fun Food for Fussy Kids’.
I must confess that this recipe is inspired by the paneer pakore of Lawrence Road in Amritsar. There are few things more satisfying to the palate than soft paneer enclosed in a crispy crust.
What you need
200 grams cottage cheese
2 tablespoons tomato sauce
2 teaspoons red chilli sauce
1/4 cup cornflour
1/2 cup refined flour
A pinch of soda bicarbonate
Salt to taste
Milk as required
Oil for deep-frying
Tomato ketchup, as required
How to make it
1. Cut the cottage cheese into 20 long fingers or 40 small fingers. Mix together the tomato sauce and chilli sauce, and marinate the cottage cheese fingers in the mixture for 15 minutes.
2. Mix together the cornflour, refined flour, soda bicarbonate, salt and sufficient milk to make a moderately thick batter. Rest the batter for 15 minutes.
3. Heat sufficient oil in a non-stick ‘kadai’, dip the cottage cheese fingers in the batter and deep-fry till golden. Drain on absorbent paper.
4. Serve hot with tomato ketchup.
The word cupcake is a term of endearment simply because a cupcake is a dear, sweet little thing! For birthdays cover with icing and dress them up in cute designs based on a theme. You could write the guests’ names, pipe their initials, draw cute faces, or cover them with coloured vermicelli!
What you need
1O cups refined flour
60 grams dark cooking chocolate, chopped
100 grams butter + for greasing
11/2 K cups powdered sugar, sifted
4 eggs, separated
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 teaspoons vanilla essence
Icing sugar for dusting
12 tablespoons melted chocolate
8 tablespoons fresh cream
1 tablespoon butter
Multi-coloured chocolate candies, to decorate
How to make it
1. Preheat an oven to 180°C/350°F/Gas Mark 4. Grease 16 moulds or paper cups.
2. Melt the chocolate in a double boiler or a heat-proof bowl over a pan of simmering water. Add five tablespoons of boiling water to the chocolate and mix well. Cool the mixture slightly.
3. Beat the butter until soft. Add the sugar gradually and beat well until very light and creamy. Beat in one egg yolk at a time. Add the chocolate mixture and mix well.
4. Sift the flour with the baking powder and salt. Mix together the milk and vanilla essence.
5. Add the flour mixture in three parts to the butter-sugar mixture alternately with the milk. Beat the batter until smooth after each addition.
6. Whip the egg whites until stiff but not dry. Fold them lightly into the cake batter.
7. Pour the batter into the prepared moulds or paper cups till two-third full and bake in the preheated oven for thirty minutes.
8. Remove from the oven and place on a wire rack to cool.
9. For the icing, mix together the melted chocolate with the fresh cream and butter till well blended.
10. Spread the icing over the cooled cupcakes. Sprinkle a few chocolate candies on top of each cupcake and serve.
This recipe is an Indianised version of the Angrezi-style fried fish, but so much more succulent. Fish ‘n’ chips with tartare sauce was a real treat whenever we went out to eat at a fancy restaurant in our childhood. My brother, Rajeev, used to add mustard sauce and tomato ketchup too!
What you need
300 grams fish (‘ghol’/‘bekti’) fillets
1 tablespoon ginger paste
1 tablespoon garlic paste
Salt to taste
2 tablespoons lemon juice
1 teaspoon red chilli powder
1/2 cup coarse rice flour
Oil for deep-frying
Potato wafers, to serve
Tomato ketchup, as required
How to make it
1. Cut the fish fillets into three-inch by half-inch by half-inch fingers.
2. Marinate the fish fingers in a mixture of the ginger paste, garlic paste, salt and lemon juice for half an hour.
3. Mix together the salt, chilli powder and rice flour, and spread the mixture on a plate.
4. Remove the fish fingers from the marinade and roll them in the seasoned rice flour.
5. Heat the oil in a non-stick ‘kadai’ and deep-fry the fish till cooked and crisp. Drain on absorbent paper.
6. Serve hot with potato wafers and tomato ketchup.
Fun Food for Fussy Kids: Popular Prakashan, 103 pages, Rs 295.
During the recipe trials some of my colleagues doubted that the broken wheat would hold together while frying. Well, I knew all along that the green peas would be the binding material! This is an excellent way to feed two nutritious foods like wheat and peas to fussy kids without their catching on!
What you need
1/2 cup broken wheat
1 cup shelled green peas
1 green chilli, chopped
2 teaspoons ‘chaat’ masala
1/2 cup chopped fresh coriander
2 tablespoons lemon juice
6 garlic cloves, chopped
Salt to taste
Cornflour for dusting
3 tablespoons oil
Green chutney
(see below) or tomato ketchup, as required
How to make it
Tricks and treats: Sanjeev Kapoor.
1. Soak the broken wheat in one cup of hot water for half an hour. Drain and put it into a food processor or blender.
2. Add the green peas, green chilli, ‘chaat’ masala, chopped coriander, lemon juice, garlic and salt, and grind together.
3. Transfer the mixture to a bowl. Divide into sixteen equal portions and shape each one into a ‘tikki’. Roll the ‘tikkis’ in cornflour.
4. Heat sufficient oil in a non-stick ‘kadai’ and deep-fry the ‘tikki’ till golden brown. Drain on absorbent paper. Serve hot with green chutney or tomato ketchup.
Note: You can also shallow-fry the ‘tikki’ for a healthier option.
Green Chutney
Grind together 1 cup fresh coriander, 1/2 cup fresh mint, 2-3 green chillies, black salt to taste, 1/4 teaspoon sugar and 1 tablespoon lemon juice to a smooth paste using a little water if required.
This is my kiddy version of grown-up tiramisù. Cold coffee was comfort food for me while I was growing up. Then we started adding scoops of ice cream to make it a little more exciting. This is cold coffee with a gooey chocolate twist!
What you need
3 cups chilled milk
2 teaspoons instant coffee powder
4 teaspoons sugar
8 tablespoons chocolate sauce
1 cup whipped cream
4 chocolate chip cookies, crushed
How to make it
1. Add the coffee powder and sugar to the milk and stir till the sugar dissolves.
2. Pour two tablespoons of chocolate sauce into each glass. Pour half a cup of the milk mixture over the sauce.
3. Put the whipped cream into a piping bag with a star nozzle and pipe cream rosettes on top of the milk in each glass. Sprinkle with the crushed cookies and serve immediately.
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First Published: Thu, Oct 21 2010. 10 01 PM IST