Category Archives: Kid Recipe

Pink Heart-Shaped Puris for Valentine’s Day

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Happy Valentine’s Day! I’m reposting a recipe from several years ago. I think my photos have improved over the years but you can still see in this pic the heart-shaped bread tinged pink with beet juice. These are a yummy snack or meal for kids and adults served with potato curry or another vegetable curry. For the past year or so I have been using whole wheat pastry flour instead of the Indian atta flour. My mother-in-law and I compared and tested several types of common American flours and determined that this was a perfect substitute.

Valentine’s Puri-Bhaji

Valentine’s Puris (serves 4)

  • 3 cups of atta flour (or whole wheat pastry flour)
  • 1.5 tsp salt
  • 1/2 cup beet juice*
  • additional water to make a stiff dough
  • Oil for deep frying

Mix flour and salt together in a large bowl. Add 1/2 cup of beet juice and start kneading the mixture into a stiff dough. Keep adding water until all the flour is incorporated. Knead by hand for 5 minutes, cover and let rest for at least 1/2 hour. Please note that puri dough must be very stiff to puff up successfully when fried.

Heat the oil to 350F degrees. Take a small piece of dough about the size of a golf ball and roll it out on a floured surface to about 1/4″ thick. Use your heart-shaped (or other) cookie cutter to cut out the puris. One at a time, slide a puri into the heated oil. It will sink at first. With a slotted spoon press gently on the top of the puri until it comes up and starts to puff. Allow it to cook while you baste the top of the puri with oil from the sides for about 1 minute. Then flip it over and allow it to cook for another minute. Remove and drain on paper.

You can line a large bowl with paper and stand the puris up on their sides to allow better oil-drainage. Once the puris start to cool off the puff will disappear. This is normal. However, it’s best to eat the puris while hot and fresh. Also, keep in mind that you probably won’t have a 100% success rate on the puffing up – I think 80% is pretty good but just keep trying! The puris that don’t puff up are still delicious to eat!

*I made beet juice by putting one cooked beet in my blender and adding a little more than a 1/2 cup of water. Blend on high and strain.

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Sid’s Everyday Pancakes – Kid in the Kitch!

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Today my son woke up early and wanted to help make the pancakes. He absolutely loves cooking and helping in the kitchen. As an eight year old, there are certain things he can’t do or that I’m nervous about him doing safely. However, he listens well, he’s calm and follows directions. That makes it easier to teach him how to cook.

We make pancakes almost everyday. But we make fast and easy pancakes. I use a mix from Trader Joe’s – it’s one of the few convenience foods that I rely on (btw, it has buttermilk in the mix so it isn’t vegan). My kids love it and I think it’s healthier than most other mixes I’ve looked at. Of course, you can make your own mix (which I aspire to, but it’s low on my list at this point)!

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Since we don’t  do eggs in our house, I use sourdough starter for leavening the pancake batter. It works great and doesn’t give much of a sour flavor when it’s used right away. If you aren’t familiar with sourdough starter and you like to bake, you should check it out! It’s awesome but kind of like having a pet. It has to be fed and nurtured. You can’t stick it in the cupboard and forget about it for a month or it will die. There are places to get the starter mix (King Arthur Flour is a great source), but I think it’s best to get it from someone you know. If you don’t have sourdough starter, you can sub a flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water).

Without further delay, here’s Sid’s blog debut…

Sid’s Everyday Pancakes (makes enough pancakes for 1 or 2 kids)

2 tbsp sourdough starter or flax egg
1 cup Trader Joe’s Multigrain Baking and Pancake Mix
approx. 1/2 cup almond milk or other milk

Place the sourdough starter or flax egg in a mixing bowl. (Then feed your sourdough – here is Sid feeding it with more flour and water.)

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Add the pancake mix and stir a bit.

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Slowly add the almond milk and continue to mix and add milk until the mix is pourable but not too liquid.

012914almondmilkHere is the final batter consistency:

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Now pour the batter by the spoonful onto a heated cast iron griddle or other skillet (action shot):

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Flip the pancakes over when they start to get bubbles on the top (great job, Sid!):

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Anya’s Famous Fruit Salad – My 6 year old Guest Blogger

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Our guest blogger for this post is my 6 year-old daughter. She loves to make fruit salads and has become quite good at it! She says her salad is “Famous, but it’s not really famous”. My son worked as the photographer and did a wonderful job. Thanks to both of them for helping out!

Salads are a great way to get the kids in the kitchen and involved with cooking. They can learn to prep veggies and fruits (great for you later when they can serve as sous chef!), how to use a knife safely, wash foods properly and learn math (fractions, multiplication and division). My daughter is very artistic and enjoys making food look pretty by arranging things just so on the perfect dish. Both of my kids love to help out with any cooking. They like to try the foods that they are working with which broadens their food choices. While making this salad, we taste-tested pomegranate seeds, pomegranate vinegar and pomegranate molasses while I was teaching them how to open up a pomegranate. Of course, you can sub whatever fruits you like in this dish. But try to take advantage of the opportunity to introduce or reintroduce foods that your kids say they don’t like… you never know if they will change their minds! The more variety we eat, the more nutrients we get. But don’t tell them that, just say it tastes good!

Anya’s Famous Fruit Salad 

3 clementine or mandarin oranges
1 banana
1 apple
1/4 cup of pomegranate seeds
1 tbsp liquid sweetener of choice (agave, maple, optional)

Peel the oranges and divide the segments. Add to a plate or bowl.

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Cut the apple and banana into bite size pieces. Add to the plate or bowl.

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Sprinkle with pomegranate seeds and sweetener (agave or maple syrup, etc.). Eat.

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Valentine’s Pink Heart-Shaped Puris

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Valentine’s Pink Heart-Shaped Puris

Happy Valentine’s Day! I’m reposting a recipe from several years ago. I think my photos have improved over the years but you can still see in this pic the heart-shaped bread tinged pink with beet juice. These are a yummy snack or meal for kids and adults served with potato curry or another vegetable curry. For the past year or so I have been using whole wheat pastry flour instead of the Indian atta flour. My mother-in-law and I compared and tested several types of common American flours and determined that this was a perfect substitute.

Valentine’s Puri-Bhaji

Valentine’s Puris (serves 4)

  • 3 cups of atta flour (or whole wheat pastry flour)
  • 1.5 tsp salt
  • 1/2 cup beet juice*
  • additional water to make a stiff dough
  • Oil for deep frying

Mix flour and salt together in a large bowl. Add 1/2 cup of beet juice and start kneading the mixture into a stiff dough. Keep adding water until all the flour is incorporated. Knead by hand for 5 minutes, cover and let rest for at least 1/2 hour. Please note that puri dough must be very stiff to puff up successfully when fried.

Heat the oil to 350F degrees. Take a small piece of dough about the size of a golf ball and roll it out on a floured surface to about 1/4″ thick. Use your heart-shaped (or other) cookie cutter to cut out the puris. One at a time, slide a puri into the heated oil. It will sink at first. With a slotted spoon press gently on the top of the puri until it comes up and starts to puff. Allow it to cook while you baste the top of the puri with oil from the sides for about 1 minute. Then flip it over and allow it to cook for another minute. Remove and drain on paper.

You can line a large bowl with paper and stand the puris up on their sides to allow better oil-drainage. Once the puris start to cool off the puff will disappear. This is normal. However, it’s best to eat the puris while hot and fresh. Also, keep in mind that you probably won’t have a 100% success rate on the puffing up – I think 80% is pretty good but just keep trying! The puris that don’t puff up are still delicious to eat!

*I made beet juice by putting one cooked beet in my blender and adding a little more than a 1/2 cup of water. Blend on high and strain.