Tacos

Tacos

By  Chef Shipra Khanna
From   K for Kids

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Mexican

Key Ingredients:

These crisp tacos will be enjoyed not just by kids but adults too

Ingredients

  • Taco shells 4
  • Oil for deep frying
  • Iceberg lettuce leaves 3 to 4
  • Medium carrot, grated 1
  • Medium red capsicum, cut into thin strips ½
  • Salt to taste
  • Sour cream 4 tbsps
  • Kissan tomato ketchup 4 tsps

Methods

  • Heat sufficient oil in a kadai and deep-fry tacos till light golden. Drain on absorbent paper and let them cool.
  • Fill each of them up with a lettuce leaf, carrot, red capsicum, salt and sour cream and arrange them on a serving platter. Serve immediately with tomato ketchup.

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Dry Fruit Roll

Dry Fruit Roll

By Chef Shipra Khanna
By K for Kids

Prep: 10 minutes

Cook: 0 minutes

Method: Easy

Course: Snack

Type: Mexican

Key Ingredients:

  • Whole wheat chapattis
  • Mixed dry fruits

This delicious roll is easy that even kids can make them and enjoy them

Ingredients

  • Readymade whole wheat chapatti 4
  • Butter 4 tsps
  • Mixed fruit jam 2 tbsps
  • Pistachios, raisins, almonds, chopped 1 cup

Methods

  • Keep each chapatti on the worktop and spread 1 tsp butter on each one.
  • Spread ½ tbsp mixed fruit jam on each chapatti.
  • Place ¼ cup mixed dry fruits in row from one end to the other of each chapatti.
  • Roll and serve.

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Macaroni Balls

Macaroni Balls

By Chef Shipra Khanna
By K for Kids

Prep: 30 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Mexican

Key Ingredients:

  • Macaroni
  • Butter
  • Refined flour
  • Milk

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, both the capsicums, salt and pepper 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 tomato ketchup.

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Pinwheel Sandwich

Pinwheel Sandwich

By Chef Shipra Khanna
By K for Kids

Prep: 1 hour 15 minutes

Cook: 0 minutes

Method: Easy

Course: Snack

Type: Mexican

Key Ingredients:

  • White bread slices
  • Tomato ketchup
  • Cheese slices
  • Mint chutney

These sandwiches look so delicately coloured look very appetizing, that the kids will wallop them in no time

Ingredients

  • White bread slices, edges trimmed 6
  • Tomato ketchup 2 tbsps
  • Cheese slices 2
  • Mint chutney 2 tbsps

Methods

  • For each roll, arrange three slices of bread, one after the other to make a rectangle, on the worktop.
  • On one slice spread 1 tbsp tomato ketchup, on the second slice keep cheese slice and on the third slice spread 1 tbsp mint chutney.
  • Roll the slices from one end to the other, wrap in cling film and keep the refrigerator for 1 hour ton set. This way the roll will retain its shape.
  • Unwrap the rolls, cut into ½ inch thick circles and serve chilled.

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Bitter Gourd (karela) Chips

Bitter Gourd (karela) Chips

By Chef Shipra Khanna
By K for Kids

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Mexican

Key Ingredients:

  • Bitter gourds (karela)

An ideal way to make kids eat bitter gourd, a very healthy vegetable which not many kids are willing to have

Ingredients

  • Bitter gourds (karela), cut into thin roundels 4
  • Salt to taste
  • Turmeric powder 1 pinch
  • Red chilli powder 1 tsp
  • Oil for deep frying
  • Kissan tomato ketchup to serve

Methods

  • Take bitter gourd slices in a bowl, add salt, turmeric powder and red chilli powder and mix well.
  • Heat sufficient oil in a kadai, slide in the bitter gourd slices and deep- fry on medium heat till golden in color. Drain on absorbent paper.
  • Transfer them onto a serving platter and serve with tomato ketchup.

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