Recipe- 4 Different Recipes Your Kids Will Love To Have

For every parent,making their kids eat is the toughest task. Kids are very much picky about their food choices and to provide them with nutriotions and healthy food becomes a task. But, what if we say you can provide your kids with some lip smacking snacks that are healthy too? Here are 4 kids special and healthy recipes you can try.

# Jam Cookies

Ingredients

3/4 cup oats flour
1 cup wholewheat flour
3/4 cup soft butter
1/2 cup icing sugar (powdered sugar)
1/2 teaspoon baking soda
1 teaspoon vanilla extract
31/2 tablespoons milk
3-4 tablespoons strawberry jam (or any other fruit jam)

Method

- Mix the butter and sugar with a whisk or spoon.

- Add vanilla extract and mix well.

- Sieve together the oats flour, wheat flour and baking soda.

- Mix well using your hands.

- Add 2 tablespoons of milk first and mix well so that the dough comes together. Add 1 more tablespoon of milk only if the dough looks dry and it’s not coming together.

- You don’t need to knead the dough like chapati or bread dough; it just needs to come together as a ball. I had to use 3.5 tablespoons of milk to make a dough ball.

- Use a tablespoon to scoop out equal-sized balls of the dough. Roll each ball between your palms to even it out and get rid of any cracks.

- Press your thumb in the middle of each ball to make a dent in it. You can also use a round teaspoon to make these dents. I tried using both and found that a teaspoon helps in getting neat and uniform dents.

- Place them about an inch apart from each other on a baking tray lined with baking paper.

- Add 1/4 teaspoon jam in the dent of each cookie.

- Bake them in a preheated oven at 180C for 15 minutes.

- Let them cool on the baking tray for 10 minutes as they will be quite soft when freshly baked. Don’t be tempted to bake them longer; they will firm up when they get completely cooled.

- Transfer them on a wire rack and let them cool completely.

- Store them in an air-tight jar and enjoy with your tea or coffee.

# Rainbow Pizza

Ingredients

1 large ready pizza-base (Recipe for making homemade pizza-base at the bottom of this recipe)
1 tablespoon garlic butter
1/4 cup grated mozzarella cheese
1/4 cup grated cheddar cheese
1/2 cup chopped onions1/2 cup diced cherry tomatoes
1/2 cup shredded spinach
1/2 cup boiled sweetcorn
2 tablespoons finely chopped red pepper1 teaspoon chaat masala
Salt to taste

Method

- Place the pizza base on a clean surface. Cut it from the middle into 2 semi-circles.

- Place each pizza-half with the arch side upwards and the horizontal side at the bottom.

- Use a cookie-cutter or lid of a jar to cut out a small semi-circle from the bottom (horizontal side) of each pizza half. This step is optional; it just helps in giving a perfect rainbow look!

- Apply garlic butter generously on both the pizza halves.

- Mix the mozzarella & cheddar cheese. Sprinkle the mixed cheese on the pizza halves saving a little for sprinkling at the end over the veggies.

- Arrange the chopped onions, spinach, sweet corn, cherry tomatoes and red pepper one after the other (as shown in the picture) on each pizza half; trying to keep the thickness of each veggie layer as even as possible.

- Sprinkle some chaat masala & salt on the veggies.

- Sprinkle the remaining mixed cheese on the veggies. Please remember not to add too much cheese on the top as it will hide the veggies and you will not be able to achieve the desired rainbow look.

- Bake in a preheated oven at 160°C for 12-15 minutes or till the cheese gets melted.

- Alternatively, you can place it in a pre-heated non-stick pan, cover the pan with lid and cook on low heat till the cheese gets melted and the bottom of the pizza-base turns light brown and slightly crispy.

- Cut into wedges and serve with Virgin Pina Colada .

# Chocolate & Beetroot Cupcakes

Ingredients

For Cupcakes

1 cup self-raising flour
1/3 cup cocoa powder
1 medium-sized beetroot
1 cup sugar
1/2 teaspoon bicarbonate of soda
3/4 teaspoon baking powder
1 egg
1/3 cup oil
1/2 cup milk
1 teaspoon vanilla essence

For Chocolate Ganache

1/2 cup double cream (full cream)
5 tablespoons icing sugar
3 tablespoons dark chocolate chips
1 tablespoon cake decoration sprinkles (optional)

Method

- Peel the beetroot and cut it into cubes. Grind it into a smooth paste in an electric grinder. Keep aside.

- Preheat oven to 180°C (160°C for fan ovens). Line cupcake tins with cupcake liners.

- Combine self raising flour, sugar, cocoa powder, bicarbonate of soda and baking powder in a large bowl. Mix well and keep aside.

- In separate bowl, beat an egg. Add milk, oil, beetroot paste and vanilla essence. Mix until just combined.

- Combine the egg mixture with the dry ingredients (flour, cocoa, baking powder and bicarbonate of soda) and mix until just combined. Do not over mix.

- Spoon the cake mixture into cupcake liners until each case is half filled. Bake for 15-20 minutes.

- While the cupcakes are getting baked, prepare the chocolate ganache. Take the double cream in a microwave-safe bowl. Heat it in the microwave for 1 minute.

- Add the dark chocolate chips and sugar to it. Mix well till the chocolate chips get completely melted and the sugar gets mixed with the cream.

- Microwave for few more seconds if the chocolate chips are not completely melted. The mixture should look smooth and shiny. Chocolate ganache is ready.

- Once the cupcakes are baked and cooled to room temperature, coat them with chocolate ganache.

- To coat each cupcake with ganache, hold it from the bottom and dip it upside down in the ganache so that the top of the cupcake gets evenly coated with the chocolate ganache.

- To decorate the cupcakes, sprinkle some coloured sprinkles or edible silver balls on top of the ganache coated cupcakes.

# Oats Laddu

Ingredients

1 cup rolled oats
4 tablespoons sesame seeds
3/4 cup chopped jaggery
1/2 cup finely chopped nuts (almonds & cashewnuts)
3 tablespoons ghee
1 teaspoon cardamom powder

Method

- Dry roast the oats in a pan on medium heat for about a minute or till they are light brown and release a nice aroma. Keep aside and let them cool.

- Dry roast the sesame seeds in a pan on medium heat for about a minute or till they are light brown and release a nice aroma. Keep aside and let them cool.

- Coarsely grind the roasted oats in an electric grinder.

- Combine the ground oats, roasted sesame seeds, chopped nuts and cardamom powder in a large bowl. Mix well.

- Heat the jaggery on low heat for 5-10 seconds or till it gets melted. Add ghee to melted jaggery and pour it immediately in the bowl having rest of the ingredients. Mix well with a spoon.

- Let the laddu mixture cool down slightly so that it doesn't burn your hands. Do not let it cool down completely otherwise it will be difficult to roll it into laddus.

- Once the mixture has cooled down a bit but still warm enough to be rolled into laddus, grease your palms with ghee and roll out the laddus.

- Store in an airtight container.