Cheesy Risotto (Recipe for Toddlers)

 

 

Ingredients

3 tbsp butter
1/2 cup finely chopped onions
1 tsp finely chopped garlic
2 tbsp finely chopped  or grated carrots
2 tbsp finely chopped french beans
salt to taste
2 cups cooked rice
1/4 cup grated processed cheese
freshly ground black pepper powder to taste

 

Method

1. Heat the butter in a deep pan, add the onions and sauté till they turn transparent.
2. Add the garlic and sauté for a few more seconds.
3. Add all the vegetables and salt and mix well and cook for 4 to 5 minutes.(You can add the your favorite vegetables.)
4. When the vegetables have softened a little, add the rice,  ½ cup of water and salt if required and mix well.
5. Bring to boil and simmer for a few minutes, adding more water if required.
6. Add the cheese and pepper. Mix well and serve lukewarm.

Carrot Halwa

Gajar (Carrot) Halwa also known as gajrala is a traditional Punjabi dessert made with carrots and milk. Gajar Halwa is delicious warm or cold.

Recipe serves 4

Ingredients:

• 2 cups shredded carrots
• 2 cups milk
• 3 tablespoons unsalted butter
• 1/4 cup sugar
• 1/2 teaspoon cardamom powder
• 6 chopped roasted cashew nuts (To garnish)

Method:

1. Roast the cashew nuts and set aside for the garnish.
2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
3. Melt the butter in a frying pan on medium heat.
4. Add the shredded carrots and stir-fry for about seven to eight minutes.
5. Carrots should be tender and slightly changed in color.
6. Add the milk and cook until the milk dries. This will take about eight to ten minutes.
7. Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
8. Garnish with cashew nuts.

Tips:

Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.

Suggestion:

Cook the halwa a little more and pour on a greased plate. Spread the halwa until it is flat and 3/4 inch thick. After the halwa cools, cut in squares. Garnish with cashew nuts or sliced almonds.

Peanut chutney

Peanut chutney   

Ingredients :  

Peanut - 200 gms

Coconut - ½ cup

Red chillies - 5

Tamarind paste - 2 tsp

Coriander powder - 2 tsp

Salt to taste

To fry : 

Heat some oil in a pan and add the peanuts and

fry them well till they turn golden brown.

Then add the red chillies,  finally add the coriander leaves, salt and coconut.

After adding the coconut fry them only for a minute.

To grind

Add them to the mixer and grind them well first without adding water to it. 

Then add 11/2 cup of water

To garnish : 

Heat some oil in a pan and add some mustard seeds, then add the ½ tsp of urad dal and chana dal each and curry leaves. 

Then add it to the chutney.