Cooking For Kids – A Life Skill Or A Hobby?

What’s that one thing that stresses you out the most when it comes to the kitchen, cooking or meal times?

Ask me to cook a meal for 20 and I can dish out a scrumptious meal. Ask me to make rotis and I disappear.

I know, how can I not be able to make something as basic as roti. The rotis come out round but they just don’t stay soft once I take them off the tawa.

That’s one of the first things I have told my kids they need to learn to make.. good chai and soft rotis will be things they will thank me for later! Anyway cooking is a life skill that everyone should learn as per me – not a hobby for the kids.

Do you agree?

Recipe Of The Week

Patatas Bravas

This was one of the first things my daughter learnt to make. She had Spanish in school and they had a cooking actvity they to do so this is what she tried out. PS: Make some extra sauce to dip into

Ingredients

• 10-12 Medium Potatoes, Peeled And Cut In About 1-Inch Cubes
• 6 Tbsp Extra Virgin Olive Oil
• 1 Tsp Salt
• 4 Tbsp Mayonnaise
• 4-6 Dashes Hot Sauce (Or To Taste)
• 3 Tsp Paprika
• ½ Tsp Salt
• ¼ Tsp Garlic Powder
• 4-6 Tbsp Water

Method

• Preheat  the oven to 180C. Line a large baking sheet with parchment paper. I like frying the potatoes honestly. But if the kids are getting into the kitchen, the oven is a safer option. Obviously help them getting the trays in and out.  
• Place the diced potatoes in a bowl, drizzle with  olive oil and salt and toss until well coated. Arrange them in one single layer on the lined baking sheet
• Bake at 180C for 30 -45 minutes  or until tender and golden brown
• In the meantime, prepare the “Bravas” sauce: in a small bowl combine mayo, hot sauce, paprika, salt and garlic powder. Mix well, add water and whisk until smooth and creamy.
• Spoon sauce over the warm potatoes right before serving
• We love this as a snack

Grocery List

Did You Know?

Julia Child was the first woman inducted into the Culinary Institute of America’s Hall of Fame. Her first book, “Mastering the Art of French Cooking,” brought French cuisine into millions of American households. She actually never wanted to be a chef – she wanted to be a writer. But life had different plans for her. 

She actually fell in love with cooking when she moved to Paris with her husband

There is a movie named Julie & Julia on her and her journey. Julia Child’s signature dishes include beef bourguignon, French onion soup, and coq au vin. One of her favorite desserts however, was a somewhat forgotten French classic: île flottante, also known as the floating island dessert.

My favorite Julia Child quote is –

“You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.”

Hack Of The Week

Run out of Imli chutney & craving some chaat-papri? Well! I use this one hack when I’m in a bind. 

Take 3-4 tbsp amchur/ dry mango powder, 7-8 Tbsp sugar and put this in a pan with 1 cup water. Heat this on the gas

Add some lal mich powder, salt & jeera powder. Adjust the sugar and salt based on how sweet you like it. The mix will start to thicken.

Let it cool and you’re set! It really works and has saved me on several occasions.

Meal Plan

Recipes To Help You This Week

Sathu Maavu

Mushroom Risotto

Ingredients

• Garlic crushed
• Mushrooms sliced
• Onion finely chopped
• Milk/Coconut Milk
• Olive Oil/Butter
• White Wine
• Arborio Rice washed
• Salt & Pepper to taste

Method

• Heat olive oil/butter in a pan.
• Add the finely chopped onion and crushed garlic and saute.
• Mix in the rice and toast it. Add a little milk to allow the rice to cook.
• Throw in the mushrooms and mix well. Don’t add any liquid to the rice as mushroom gives off water of its own while it cooks. Keep stirring and only once the water evaporates add some more liquid.
• Your one pot meal is ready.

Lemon Rice

Ingredients

• 2 Tbsp Sesame or Groundnut Oil (or any vegetable oil if you don’t have these)
• 3 Tbsp Peanuts
• 1 ½ Tsp Mustard seeds
• 1 Tsp Chana dal
• 1 Tsp Urad dal
• 12-15 Curry leaves
• 1 Green Chilli, finely chopped
• 2 Dry Red Chillies
• 1 Tsp Turmeric Powder
• Salt to taste
• 3 Cups cooked Rice (Sona Masuri/Basmati)
• Juice of 2 Lemons

Method

• Soak the chana dal and urad dal in water for 10-15 minutes.
• Heat oil in a large pan. Add peanuts and roast till golden brown. Take them out and keep aside.
• To the same oil, add the soaked, drained dals along with mustard seeds.
• When the dals are golden brown, add the curry leaves, red chillies and green chillies. Cook for a few seconds and add the turmeric powder and salt.
• Turn the heat off and mix in the rice and roasted peanuts. Mix well. Add the lemon juice.
• Taste and adjust for seasoning and lemon juice according to your preference.
• Serve warm immediately with raita, plain yoghurt, chutney or any curry of your choice. Enjoy!

Aliv Ladoo

Ingredients 

• 1 Cup Aliv
• 1 Coconut grated
• 2 ½ Cups Jaggery/Gur (or as per sweetness required)
• 2 Tsp Ghee
• Nutmeg/Jaiphal Powder (optional)
• Coconut Water

Method 

• Soak aliv for one hour in coconut water.
• Heat the ghee in a kadhai and add the soaked aliv.
• Continue to cook the mix for a few mins. 
• Mix grated coconut and gur and mix well. 
• Allow to cool, add jaiphal powder and roll ladoos.

Bell Pepper Muffins

Veg Lettuce Wraps

Ingredients: 

• Plum: one chopped
• Honey (optional)
• Iceberg lettuce leaves
• Paneer
• Cucumber diced
• Carrot diced
• Lemon juice

Method: 

• Add finely chopped plums into a pan and wait till it softens and becomes saucy
• Add sweetener of choice 
• Mash the plums once they are cooked so it becomes like a sauce
• Prep your plate by laying out a lettuce leaf
• Add a spoonful of paneer 
• Add a spoon of cucumber and carrot
• Squeeze some lemon into the plum sauce
• And top the lettuce wrap with the plum sauce