I am looking for an easy Indian recipe KIDS can make.?!
Answers: I am looking for something not TOO spicy-so the kids might actually eat it. I have a GS troop with six 8 year olds. Maybe even a dessert. . . .
Corn and Potato Chaat
Ingredients:
2 cups corn (frozen is fine, thawed)
2 potatoes, boiled until fork tender, peeled and cubed
1/2 cup pomegranate seeds (optional)
salt & pepper, to taste
1/2 tsp cumin seeds
1/2 tbsp chaat masala (available in Indian stores)
juice of 1/2 lime
1/4 roasted, unsalted peanuts
2-3 tbsp oil
freshly chopped cilantro leaves
Method:
Heat oil in a pan and when hot add the cumin seeds and the peanuts. Next, add the potatoes and stir fry until golden in color. Add the corn and the spices (salt, pepper and chaat masala). Stir and add the pomegranate seeds, lime juice and cilantro seeds. Serve hot with your favorite sauces.
CHAAT masala contains blk pepper, ground cumin, ground coriander....
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CARDAMOM COOKIES (Elaichi Cookies)
Yield: 2 dozen cookies
Ingredients:
2 cups fine wheat flour (maida)
1? cups sugar (can use Splenda for Baking)
1 cup unsalted butter
4 eggs
1 tsp salt
2 tsp fresh cardamom powder
pinch of freshly ground cinnamon
METHOD:
Preheat the oven to 325 degrees F. You will bake the cookies on the center rack, so adjust accordingly.
In a large mixing bowl, cream together the butter and sugar using a mixer on low speed. When well combined, add the cardamom powder and cinnamon. Beat on medium speed for 3-4 minutes. Now slowly add the eggs, one at a time and keep mixing until the mixture becomes lighter in color.
At this point, you will no longer need the mixer. Now carefully add the flour and salt to the butter and sugar mixture, and gently fold to combine. At this point, you should have a light and soft dough.
Drop spoonfuls (tbsp size) on a nonstick cookie sheet at least 1 inch apart. Bake for 10-12 minutes until golden brown. Remove from the oven and allow to cool completely on a baking rack before serving.
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SAFFRON PISTACHIO COOKIES (Kesar Pista Cookies)
Yield: 16-18 Cookies
INGREDIENTS:
2 cups all purpose flour
1 cup sugar (can use Splenda for Baking)
1 stick of cold unsalted butter, cubed
? cup of milk
? cup of ground pistachios
? tsp saffron threads (soaked in 2 tbsp of milk)
pinch of freshly grated nutmeg
? tsp ground cinnamon
? tsp ground cardamom
? tsp salt
a few pistachio pieces for garnish
METHOD:
Preheat oven to 350 degrees F. You will bake the cookies on the center rack, so adjust accordingly.
In a large mixing bowl, add the flour and using a spatula “cut” the butter into the flour. The butter should be cold, and the butter cubes should be incorporated slowly one by one. When thoroughly combined, add the rest of the ingredients (milk, sugar, ground pistachios, saffron threads with the milk, nutmeg, cinnamon, cardamom and salt). Mix well by hand and then transfer the dough onto a clean work surface. Knead the dough gently by hand for 4-5 minutes, form into a large round ball, flatten into a giant disk and wrap tightly with plastic wrap. Allow to chill in the refrigerator for 15-20 minutes, this will make the dough easier to work with.
While the dough is still cold, quickly form 16-18 balls using your palms and flatten into 1? inch size disks. Garnish with a few pieces of pistachios. Place on a nonstick cookie sheet at least 2 inches apart. Back for 10-12 minutes until golden brown. Remove from the oven and let cool completely on a baking rack before serving.
VARIATIONS:
You can substitute ground cashews or ground almonds for a different flavor.
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The "red" chicken dish is known as TANDOORI chicken:
http://www.bellaonline.com/articles/art5...
.
There is a chicken dish that is very easy to make & the chicken ends up being red when completed. You take cut up chicken, yogurt, olive oil and paprika. Make a marinade with the last 3 items and marinade your chicken for a couple of hours. Then bake until done. It is very very good & easy.
What kind of Indian??
http://www.food-india.com/
??http://indianfood.about.com/
Native American Foods
http://www.tahtonka.com/food.html
?http://www.cookingpost.com/ ?
http://www.ewebtribe.com/NACulture/food....
I am at a loss for the east Indian touch..
I am in California...BUT try
http://www.ablebaby.com/funforkids/funto...
http://www.bettycrocker.com/products/gol...
http://www.gibbs-smith.com/
search the catagory 'children'
Samosas are delicious, and you could bake them instead of frying them so the kids aren't swimming in hot oil! They sell little wonton wrappers, and sometimes eggroll wrappers, at the grocery store with the refrigerated veggies.
http://www.fatfreekitchen.com/snacks/sam...
This recipe involves making your own wrappers, which is something they could do too, in theory! This is a great finger food.
What a wonderful Girl Scout project that you are doing!
I would suggest that you look at the Family Fun magazine Indian recipes. They have both main dish and dessert Indian recipes. Here are two of their recipes that I think would work! I've also added a Mango Lassi (like a milkshake) recipe which could be a dessert that you could do with the kids -- it's easy if you have a blender.
1. Chicken curry
A great way to introduce kids to international food.
RECIPE INGREDIENTS:
1 tbsp. vegetable oil
1 medium onion, thinly sliced
1/4 teaspoon salt
2 teaspoons curry powder
1 can (12-14 ounces) unsweetened coconut milk
1 cup canned diced tomatoes
2 tablespoons tomato paste
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 cups packed fresh baby spinach
1. In a large skillet, heat the vegetable oil over medium heat. Add the onion and the salt. Cook until softened, about 7 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.
2. Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.
3. Add the chicken, stir well, and cook 5 to 6 minutes or until chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. Season to taste with salt. Serve over rice. Makes 4 servings.
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2. Chapatis (flat bread)
A traditional Indian dough that kids love to help make.
RECIPE INGREDIENTS:
2 cups chapati or atta wheat flour, found in specialty or natural food stores
2/3 cup warm water
2 tablespoons vegetable oil
1/2 teaspoon salt
1. In a medium bowl, mix together the flour, oil, and salt.
2. Gradually stir in the warm water then use your hands to knead the ingredients into a soft pliant dough.
3. Cover the dough with plastic wrap and let it sit for at least 10 minutes.
4. Roll the dough into 8 golf-ball size pieces. On a lightly-floured surface, press each ball into a 6-inch-wide disk.
5. Set an empty frying pan over high heat. When the pan is hot, reduce the heat slightly and lay in a dough disk. As soon as the dough starts to puff up and form air pockets, about 1 minute, flip it and cook for another minute. Flip it once more to fill the pockets with air, then remove it after about 30 seconds. Wrap the bread in foil to keep it warm while you cook the remaining dough.
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3. Mango Lassi
This Indian drink is like a mango milkshake and is delicious.
9 fluid ounces (255 milliliters) plain yogurt
4 1/2 fluid ounces (130 milliliters) milk
4 1/2 fluid ounces (130 milliliters) canned mango pulp or 7 ounces (200 grams) from 3 fresh mango, stoned and sliced
4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds
Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours
make hcapathi's, you can buy a mix then just have the kids roll them out, then you fry them, ortair vada, mayb eeven just badam keer
Aaloo Mutter - Potatoes and Peas
INGREDIENTS:
2 tbsps vegetable/sunflower/canola oil
1 tsp cumin seeds
2 green chillies slit
1 large onion diced
1 tsp ginger paste
1 tsp garlic paste
2 large tomatoes diced
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp dry mango powder
5-6 large potatoes peeled cut into 8-10 pieces each
1 cup shelled peas (you can use frozen peas as well)
1 tsp garam masala
Salt to taste
2 tbsps of finely chopped coriander to garnish
PREPARATION:
In a wok/pressure cooker heat the oil and add the cumin seeds to it when hot. They will sizzle and soon turn slightly darker.
Add the green chillies and when they stop sluttering add the onions.
Sauté the onions till they turn soft. Add the ginger and garlic pastes and sauté for another minute.
Add the tomatoes, coriander powder, cumin powder, turmeric, red chilli and raw mango powders and sauté for a minute.
Last of all add the potatoes and peas and half a cup of water. Add salt to taste.
Cover the pan and cook till the potatoes are soft.
When the potatoes are cooked, turn off the fire, sprinkle the garam masala over the dish and cover immediately.
In a few minutes open, garnish with the finely chopped coriander leaves and serve.
If you are using a pressure cooker, time the cooking such that the potatoes do not get mashed.