Veggie Delight

Veggie Delight

By  Chef Amrita Raichand
From   Mummy Ka Magic

Prep: 9 hours

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

Colourful vegetables cooked with chickpeas and some simple masalas

Ingredients

  • Medium green zucchini ½
  • Medium yellow zucchini ½
  • Medium sweet potato, peeled and diced 1
  • Tomato concasse 1 cup
  • Coconut oil 2 tbsps
  • Cumin seeds 1 tsp
  • Coriander seeds 1 tsp
  • Fenugreek sees ½ tsp
  • Garlic, finely chopped 1 tsp
  • Ginger, finely chopped 1 tsp
  • Medium onion, finely sliced 1
  • Chickpeas, soaked and boiled 1 cup
  • Salt to taste
  • Curry powder 1 tbsp
  • Turmeric powder ½ tsp
  • Vegetable stock 1 cup
  • Lemon juice 1 tsp

Methods

  • Dice the green and yellow zucchini.
  • Heat coconut oil in a deep non-stick pan, add cumin seeds, coriander seeds, fenugreek seeds and saute for 1 minute.
  • Add garlic and ginger, mix and saute for 1 minute. Add onion and saute for 2-3 minutes.
  • Add sweet potato, green and yellow zucchini, mix and cook for 3-4 minutes.
  • Add tomato concasse and mix well. Add chickpeas and mix well. Add salt, curry powder and turmeric powder and mix well. Add 1 cup vegetable stock, mix, cover and cook for 3-4 minutes or till the vegetables are done.
  • Add lemon juice and mix well. Transfer into a serving bowl and serve hot with rice or chapatti or parantha or just by itself.

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Bean Nachos

Bean Nachos

By Chef Amrita Raichand
By Mummy Ka Magic

Prep: 9 hours

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Whole wheat flour
  • Kidney beans
  • Corn kernels
  • Processed cheese

These nachos are very healthy made with whole wheat flour and baked

Ingredients

  • Whole wheat flour 2 cups + to dust
  • Butter 4 tbsps
  • Baking powder 1 tsp
  • Onion seeds (kalonji) 1 tsp
  • Crushed black peppercorns 1 tsp
  • Salt to taste
  • Yogurt 2 tbsps
  • Kidney beans (rajma), boiled 4 tbsps
  • Sweet corn kernels makai ke dane), boiled 4 tbsps
  • Medium tomatoes, finely chopped 3
  • Tomato ketchup 3 tbsps
  • Lemon juice 4 tsps
  • Oil to grease
  • Processed cheese, grated as required

Methods

  • Take flour in a mixing bowl, add butter and mix with finger tips till the mixture resembles breadcrumbs. Add baking powder, onion seeds, crushed peppercorns, salt and yogurt and mix well.
  • Add water, a little at a time, and knead into a hard dough. Cover with a damp cloth and rest the dough for 15-20 minutes.
  • Take kidney beans in another bowl, add corn kernels, tomatoes, tomato ketchup, lemon juice and salt and mix well.
  • Preheat oven to 180º C. Grease a baking tray.
  • Divide the dough into two portions. Sprinkle some dry flour on worktop and roll each portion into thin discs. Cut them into 1 inch wide strips and then cut the strips into small triangles. Prick the triangles with a fork so that they do not puff up while baking.
  • Arrange the nachos on the baking tray in single file, keep the tray in the oven and bake for 10-15 minutes. Take the tray out of the oven and set aside to cool down to room temperature.
  • Arrange the nachos on a serving platter, spread the kidney beans mixture over them and top with generous amount of grated cheese. Serve immediately.

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Chicken and Apple Sandwich

Chicken and Apple Sandwich

By Chef Amrita Raichand
By Mummy Ka Magic

Prep: 40 minutes

Cook: 5 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Chicken mince
  • Apple
  • Celery
  • White bread slices

The softness of chicken mince and crunch of apple and celery mingle well in these delicious sandwiches

Ingredients

  • Chicken mince, cooked 1 cup
  • Apple, chopped ½ cup
  • White bread slices 12
  • Celery, finely chopped 2 tbsps
  • Salt to taste
  • Lemon juice ½ tsp
  • Mayonnaise 2 tbsps
  • Butter as required
  • Romaine lettuce leaves 12
  • Medium red apple 1
  • Green olives as required
  • Celery sticks as required
  • Cheese slice 1

Methods

  • Take chicken mince in a bowl, add celery, apple, salt, lemon juice and mayonnaise and mix well.
  • Apply butter on all the bread slices and toast them lightly on a hot tawa. Place a round cookie cutter on each slice and cut out roundels.
  • Arrange the roundels on the worktop and apply a little butter on each of them.
  • Place the same cookie cutter on each lettuce leaf and cut out roundels.
  • Place the lettuce roundels, one on each bread slice, spread some chicken mixture on half the toasts and then cover with the remaining toasts, lettuce side downwards.
  • Use an apple to make the face of a caterpillar. Pin two olive slices to resemble eyes. Use celery sticks to make its antenna and legs. Cut the cheese slice in the shape of its mouth and stick it on the apple.
  • Arrange the sandwiches one behind the other after the face on a serving platter and serve.

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Chilled Banana Dessert

Chilled Banana Dessert

By Chef Amrita Raichand
By Mummy Ka Magic

Prep: 9 hours

Cook: 0 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Ripe banana
  • Whipped cream
  • Chocolate ice cream

The kids will simply love this dessert – even those who do not like to eat bananas

Ingredients

  • Ripe bananas 2
  • Whipped cream 1½ cups
  • Chocoalte ice cream 1½ cups
  • Castor sugar 2 tbsps
  • Vanilla essence 1 tsp

Methods

  • Take whipped cream and chocolate ice cream in a mixing bowl. Add castor sugar, vanilla essence and mix everything with a spatula.
  • Peel and cut the banana into thin diagonal slices.
  • Take a rectangular freezer proof plastic container, line the bottom with a layer of the banana slices. Spread a layer of the cream mixture evenly. Repeat the layers of banana slices and cream mixture.
  • Keep the container in the freezer and let it set overnight or atleast for 4-5 hours.
  • Bring the container out of the freezer and demould onto a serving plate.
  • Cut into slices and serve immediately.

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Choco Blocks

Choco Blocks

By Chef Amrita Raichand
By Mummy Ka Magic

Prep: 1 hour 30 minutes

Cook: 35 minutes

Method: Moderate

Course: Main Course

Type: Indian

Key Ingredients:

  • Dark chocolate
  • White chocolate
  • Brown sugar
  • Refined flour
  • Oats
  • Honey

Oats and honey make these chocolate blocks healthier

Ingredients

  • Dark chocolate, grarted ½ cup
  • White chocolate, grated ½ cup
  • Brown sugar ½ cup
  • Refined flour 1 cup
  • Oats ½ cup
  • Cinnamon powder ½ tsp
  • Baking powder ¼ tsp
  • Salt ½ tsp
  • Chopped nuts and raisins ¼ cup
  • Honey ½ cup
  • Oil ½ cup + to grease
  • Vanilla essence ½ tsp

Methods

  • Preheat the oven to 170º C. Grease a baking dish with some oil
  • Mix together brown sugar, refined flour, oats, cinnamon powder, baking soda, ¼ cup dark chocolate and salt in a mixing bowl.
  • Add nuts and raisins, honey, oil and vanilla essence and mix well.
  • Put this mixture in the greased baking dish and press the mixture well.
  • Keep the baking dish in the preheated oven and bake for 25-30 minutes or till the top turns brown.
  • Take the baking dish out of the oven and set aside to cool for 10-15 minutes.
  • Take the remaining dark chocolate and white chocolate in two separate bowls and melt them on a double boiler.
  • Demould the cereal bar from the baking dish and keep it inverted on a large plate with its smooth surface facing up.
  • Pour melted white chocolate all over it covering the total surface. Put the melted dark chocolate over the white chocolate in a few places and make a zig-zag design with a toothpick. Keep it in the refrigerator for an hour to set. Take it out of the refrigerator, cut into slices.
  • Arrange them on a serving platter and serve.

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Chocolate Mice

Chocolate Mice

By Chef Amrita Raichand
By Mummy Ka Magic

Prep: 45 minutes

Cook: 0 minutes

Method: Moderate

Course: Main Course

Type: Indian

Key Ingredients:

  • Sponge cake
  • Sugar syrup
  • Dark chocolate
  • Almonds
  • Silver vermicelli
  • Cherry
  • Noodle or spaghetti

A nice way to please the kids especially during vacations

Ingredients

  • Sponge cake, cut into medium pieces 300 gms
  • Sugar syrup as required
  • Dark chocolate, melted 250 gms
  • Almonds, halved vertically a few
  • Silver vermicelli as required
  • Cherries, cut into triangles a few
  • Noodles or spaghetti, deep-fried a few

Methods

  • Put sponge in a mixing bowl, add sufficient sugar syrup and mix together to make a soft dough.
  • Divide the dough into equal portions and shape each into an oval. Further press one side slightly to give it the shape of a mouse and keep them on a plate.
  • Keep a cooling rack over a large plate. Dip each mouse in melted chocolate so that it is completely coated and then keep it on the rack. Excess chocolate will drip into the plate.
  • Insert two almond halves on either side of the head of each mouse to make its ears. Use a couple of bits of silver vermicelli to make its eyes and the cherry triangle to make its nose. Insert a fried noodle or spaghetti piece at the back of the mouse to resemble its tail.
  • Keep the mice in the refrigerator till the chocolate sets.
  • Arrange them on a serving platter and serve.

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