Kids In The Kitchen

Kids In The Kitchen
08 Feb

Yummy Baked Fries

3 Medium potatoes
2 Tbsp olive oil
1 Tsp garlic powder
1 Tsp chilli powder
1 Tsp onion powder
½ Tsp paprika
½ Tsp salt

Preheat oven to 425 degrees F (230 degrees C). Slice potatoes into thick size fries. Place sliced potatoes in a food bag and add the remaining ingredients. Coat fries with the spices, oil by shaking it well. Line a baking sheet with parchment paper and spread fries out in a single layer. Bake for 20 minutes. Flip the fries over in between and return to oven. Cook 10 minutes more, flip again, until potatoes are crisp and not burnt. Watch carefully during the last 10 minutes. Serve hot with tomato ketchup.

Crispy Fish Nuggets

Crispy Fish Nuggets

500g Fish mince
1 Onion
1 Egg
6 Bread slices
1 Cup bread crumbs
1 Cup all purpose flour
½ Cup water
1 Tsp garlic
1 Tsp salt
¼ Tsp black pepper powder
Few fresh spring onions leave

Add fish mince, onion, garlic, bread slices, black pepper, salt and spring onions leave, chopped them in a food processor. Take out mince fish in a bowl. In another bowl beat egg well. Make nuggets out of fish mince; it can be of any shape you like. Take another bowl and put the bread crumbs in it. Dip each nugget in beaten egg and roll it in bread crumbs. Take deep frying pan and heat oil. Deep fry nuggets for about 5 minutes or until golden brown turn side while frying. Serve hot with tomato ketchup or tartar sauce.

Carrot & Coconut Balls

Carrot & Coconut Balls

500g Carrots (peeled & coarsely grated)
450ml Whole milk
55g Sugar
2 Tbsp ghee or butter
4 Cardamom pods (lightly crushed)
½ Inch cinnamon stick
1 Tbsp cashew nuts (lightly toasted & roughly chopped)
1 Tsp sultanas
50g Coconut (desiccated)


Place the milk in a deep based non-stick pan along with the grated carrots, cardamom pods and cinnamon stick. Bring to the boil, then reduce the heat and simmer for approximately 35-40 minutes (continuously stirring), until all the milk has been absorbed. Add the ghee and fry over a medium heat for 8-10 minutes until the carrot begins to change colour to a deeper orange tone. Add the sugar, sultanas and cashew nuts and fry for a further 4-5 minutes. Turn off the heat and leave to cool to room temperature. Heat a non-stick pan over a medium heat and lightly toast the desiccated coconut for 2-3 minutes. Take a small amount of the mixture and make a small ball by rolling between your palms ensuring that it is fairly compact. Place the desiccated coconut in a wide bowl or plate and roll the ball until the surface is fully coated. Gently shake off the excess coconut and set aside on a dry plate. Repeat until all the mixture has been used up. It can be stored in the fridge in an airtight container.


Healthy Almond Milk

Healthy Almond Milk


500ml Milk
30 Almonds
1 Tsp cardamom (powder)
Sugar as desired
Pinch of saffron
Pistachios and almond for garnish

Wash and soak almonds in water for at least 6 hours. Remove the skin and grind the almond to a smooth paste, add a little milk for grinding. In a heavy bottomed pan, boil milk, add sugar, add almond paste and simmer on low heat for 15 to 20 minutes, stirring occasionally to prevent burning. Add saffron, green cardamom powder and mix. Pour into individual glasses. Garnish with chopped almonds and pistachios. You can serve it hot or cold.

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