can anyone give a really mouth watring recipe for kids?like south indian dishes such as sheera,upma,(breakfast
only)as now my son started schooling i wanted to make for him different recipes.please help me.
It’s not indian but french, and kids love them. Gratins. That wa the only way my mother would make me eat vegetables when I was a child.
LEEKS GRATIN :
For 6 leeks :
Clean and boil the leeks for about 8 minutes.
On the side, make a sauce like this : 30 grams of flour
30 grams of butter
salt & pepper
a touch of nutmeg
1/2 liter of whole milk
In a pot, melt the butter, add the flour and when golden a little,
add the milk, salt, pepper and nutmeg.
With a wisk, mix it all. Then use a wooden spoon until the sauce is thick.
It takes a little while, but don’t stop stiring.
Put a little of the sauce in the an long oven dish to cover the bottom,
then lay the leeks and
pour the rest of the sauce all over.
Add the shredded gruyère on top (trust me, this cheese is the best
if you need melted cheese, and you can find it in every supermarkets),
put in the oven until
the cheese is golden, checking on the leeks, they can’t be too cooked.
POTATO GRATIN
Potatoes
double cream or crème fraîche
a lot of crushed garlic
whole milk
shredded Gruyère cheese (a lot)
salt & pepper
a touch of nutmag
butter
Start with all the ingredients at room temperature, especially the milk
Clean & peel off the potatoes. Slice them (not to thick, nor too thin).
Butter an oven dish, and then make layers like this :
Potatoes, a little of garlic, a little of cream, a little of Gruyère, salt, pepper,
nutmeg (the nutmeg on every other layer), potatoes, a little of garlic, etc etc.
Don’t go to close to the edges of the dish, or it may over flow when cooking.
Finish by pouring the milk that it just covers the potatoes and top it all with Gruyère.
Bake in the oven at 380° for about 40 minutes, depending on the type of potatoes. So taste one slice along the way to make sure the gratin doesn’t over cook.
5 minutes before the end, turn the oven on grill so the cheese turns a nice golden.
CAULIFLOWER GRATIN :
Clean and boil the cauliflower for about 8 minutes.
On the side, make a sauce like this : 30 grams of flour
30 grams of butter
salt & pepper
a touch of nutmeg
1/2 liter of whole milk
In a pot, melt the butter, add the flour and when golden a little,
add the milk, salt, pepper and nutmeg.
With a wisk, mix it all. Then use a wooden spoon until the sauce is thick.
It takes a little while, but don’t stop stiring.
Put a little of the sauce in the an long oven dish to cover the bottom,
then the cauliflower and pour the rest of the sauce all over.
Add the shredded gruyère on top (trust me, this cheese is the best
if you need melted cheese, and you can find it in every supermarkets),
put in the oven until
the cheese is golden, checking on the cauliflower, it can’t be too cooked.
You can do the same gratin with :
-Big macaroni (again boil the pasta first, just that when keeping
on cooking in the oven they won’t be over cooked, put in oven dish, pour sauce,
gruyère on top, oven at 380°)
BELGIUM ENDIVES GRATIN :
6 endives (not too big)
9 slices of regular cooked ham
Gruyère cheese (in every supermarket)
30 grams of butter
30 grams of flour
1/2 liter of milk
a pinch of nutmeg
salt & pepper
Boil or steam the endives a little first, then drain water.
In a pot make a sauce : put the butter and when melted ad the flour, stir to mix it well.
When golden a little, add the milk and use a whisk to mix. Add the salt, pepper and nutmeg.
Stir continuously with a wooden spoon until the sauce is thick, it takes a little time.
In 1/2 slice of ham, put a little bit of shredded gruyère, wrap the endives
one by one (each must completly wrapped).
Butter an oven dish (not too much), pour a little bit of the sauce to just cover
the bottom, lay the endives on, pour the rest of the sauce, sprinkle with shredded gruyère gruyère.
Baked in the oven at 380° until the sauce is bubbling and the cheese is well gold
VEGETABLES MACEDOINE :
A bag of frozen peas (or fresh peas)
1/2 a bag of baby carrots (fresh)
2-3 white potatoes (fresh)
2 onions
1 pack of salted pork (diced, without the white fat)
Butter
In a pot, put the butter, the sliced onions and the diced pork.
Add the frozen peas and bay leaves. About 10 minutes after, the diced potatoes,
and 5 minutes after the carots.
Cook until the vegetable are cook the way you like
RATATOUILLE (for 6 people) :
4 zucchinis
4 bell peppers of different colors
3 eggplants
2 big onions (sliced)
5 crushed garlic cloves
thyme & bay leaves
1 cup of olive oil
2 big cans of whole peeled tomatoes
salt & pepper
Diced the vegetables (all of them), not too thick and not thin.
In a pot, put the butter, the sliced onion, crushed garlic.
When the onions are golden, add the peeled tomatoes (drained
the max you can of their juice), the
thyme and bay leaves, salt pepper (a little).
Let the liquid evaporate and then add first the bell peppers,
salt & pepper ( a little), then 10 minutes after,
the zucchini & eggplants, salt & pepper, a little.
You can serve this hot, or very cold as an appetizer
CABBAGE & SALTED PORK :
Boil the cabbage leaves for about 3 minutes (in salty water)
In a pan, put butter, sliced onions, and diced salted pork (cut out the white fat).
Add cabbage. Cook on medium heat
You can also add sliced potatoes, but put them first as they are longer to cook
BRUSSELS SPROUTS :
Boil the brussels sprouts, not all the way.
In a pan, put butter, sliced onions, and diced salted pork (cut out the fat).
Add the brussels sprouts, salt & pepper
SCALOPINIS MILANESE :
Veal scalopinis
2 eggs
bread crumbs
butter
1 lemon
salt & pepper
Scramble some raw eggs, dip the veal scalopinis in it, then in bread crumbs (both sides).
In a pan, put some butter & a touch of sunflower or peanut oil, and cook the veal on medium heat. Salt & pepper.
Eat with a splah of lemon
SKEWERS :
Diced sirloins steaks
Diced veal or beef liver
Diced green or/and bell peppers
Sliced onions (thick)
Cherry tomatoes
On skewers, slide a piece of vegetable, one of meat, one of liver, etc. Salt and pepper
Bon appétit
Banana Bread