Chilled Choco Peach

Chilled Choco Peach

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 50 minutes

Cook: 10 minutes

Method: Easy

Course: Beverage

Type: Fusion

Key Ingredients:

A delicious mixture of peach juice and chocolate milk

Ingredients

Dark chocolate cubes 1 cup
Real Peach Juice 2 cups
Brown sugar 2 tbsps
Milk 1 cup
Castor sugar 1 tbsp
Cinnamon powder 1 tsp
Marshmallows to garnish

Methods

Pour peach juice in a non-stick pan, add brown sugar, mix and boil the mixture till it thickens into syrup consistency. Transfer into a bowl and set aside to cool down to room temperature.
Heat milk in another non-stick pan till it becomes warm. Add dark chocolate and castor sugar and mix till the chocolate melts.
Add vanilla essence and cinnamon powder, mix and boil till the mixture thickens slightly.
Transfer into another bowl and set aside to cool down to room temperature.
Place both the chocolate milk and peach reduction in the refrigerator to chill.
Once they are chilled, mix both the mixtures in one bowl.
Pour the mixture into serving glasses, decorate with marshmallows and serve immediately.

Cheesy Rolls

Cheesy Rolls

By Chef Shipra Khanna

Prep: 5 minutes

Cook: 0 minutes

Method: Easy

Course: Beverage

Type: Fusion

Key Ingredients:

Chapattis
Cheese slices

Give these rolls to your kids in their tiffin boxes and be rest assured that the boxes will come back empty

Ingredients

Chapattis 4
Cheese slices 4
Kissan tomato ketchup 4 tbsps

Methods

Spread 1 tbsp tomato ketchup on each chapatti and place a cheese slice on it.
Roll and keep on serving plates and serve immediately.

Chicken Rolls

Chicken Rolls

By Chef Shipra Khanna

Prep: 20 minutes

Cook: 5 minutes

Method: Easy

Course: Beverage

Type: Fusion

Key Ingredients:

Chapattis
Chicken

Chicken loving children will simply love this roll

Ingredients

Chapattis 4
Chicken, boiled and shredded 2 cups
Butter 4 tbsps
Salt to taste
Black pepper powder to taste
Kissan tomato ketchup 4 tbsps
Iceberg lettuce leaves, shredded a few

Methods

Heat butter in a non-stick pan, add chicken and saute. Add salt and black pepper powder and mix. Saute for 1 minute.
Spread 1 tbsp ketchup on each chapatti, place chicken in a straight line on one side of the chapatti. Sprinkle some lettuce over it and roll the chapatti.
Place the rolls on a serving platter and serve immediately.

Chila Rolls

Chila Rolls

By Chef Shipra Khanna

Prep: 10 minutes

Cook: 0 minutes

Method: Easy

Course: Beverage

Type: Fusion

Key Ingredients:

Chilas
Tomato ketchup
Tomatoes
Onion
Fresh coriander leaves

When you are short of time and your kids are hungry, just roll up these chilas and watch them enjoy them

Ingredients

Chilas 4
Tomato ketchup 4 tsps
Tomatoes, chopped 8 tsps
Onion, chopped 4 tsps
Fresh coriander leaves, chopped a few

Methods

Spread 1 tsp tomato ketchup over each chila, put 2 tsps tomato and 1 tsp onion in a line.
Sprinkle a little coriander leaves and roll the chila from one end to the other.
Transfer onto a serving platter and serve immediately or pack them in the lunch box.

Macaroni Balls

Macaroni Balls

By Chef Shipra Khanna

Prep: 30 minutes

Cook: 20 minutes

Method: Easy

Course: Beverage

Type: Fusion

Key Ingredients:

Macaroni
Refined flour
Butter
Corn kernels
Milk
Breadcrumbs

These macaroni balls make an exciting snack for the little ones

Ingredients

Macaroni, boiled 200 gms
Butter 1 tbsp
Refined flour (maida) 2 tbsps
Milk 1 cup
Corn kernels 30 gms
Medium red capsicum, chopped ½
Medium green capsicum, chopped ½
Salt to taste
Black pepper powder to taste
Oil for deep-frying
Breadcrumbs 1 cup
Tomato ketchup 1 cup

Methods

To make white sauce, heat butter in a non-stick pan, add refined flour and saute on medium heat for 2-3 minutes taking care that the flour does not get coloured.
Add milk slowly, stirring continuously to avoid lumps, and cook till the sauce thickens. Switch off heat.
Add macaroni, corn, red capsicum, green capsicum, salt and pepper powder and mix gently.
Heat sufficient oil in a deep pan. Spread breadcrumbs on a plate.
Divide the mixture into small balls, coat them with breadcrumbs, gently slide them into hot oil and deep-fry till golden. Drain on absorbent paper.
Arrange them on a serving platter and serve with a bowl of tomato ketchup.