30 October,2010 06:48 AM IST | | Soma Das
Chef Sanjeev Kapoor's book, Fun Food for Fussy Kids, comes to the rescue of hassled parents who never seem to get the better of their demanding kids. From starters to mains, desserts and shakes, this book is a 64-recipe joyride into the world of easy-to-make yummy delights
In a career spanning 17 years and after writing over 100 books, chef Sanjeev Kapoor was faced by the most daunting challenge of his careeru00a0-- writing a book of recipes for fussy kids. "During my tours, parents would approach me for recipes, all the time, to whet the appetite of demanding kids. Hence, I wrote this book to help them," says Kapoor.
It was a long-drawn process, though, and the 46 year-old chef had to contend with the whims of his two teenaged daughters as well. "My daughters Rachita (16) and Kriti (13) are poles apart. Rachita has a love affair with food but Kriti's favourite line is, "Khana kyon khaana padta hai?" (Why do we need to eat at all?). Over the years I have tried innovative recipes and failed most of the time. But the 64 recipes that clicked are there in this book," says Kapoor.
He admits that if kids are left to their devices, they end up eating junk food, which is bad for their health and has zero nutritive value. Hence, it becomes very important to feed them dishes that are tasty as well as healthy. "Children do tend to be temperamental and though they may like a certain dish or ingredient, they don't like it to be made repetitively. Hence, this book offers a variety of recipes so that you can try out something new every day," he adds.
In his trademark style, the recipes are healthy, easy-to-make and use commonly available ingredients. Considering the enticing illustrations accompanying each recipe, rest assured your kiddo might also just get curious about cooking and help you make these dishes.
Not willing to slow down or rest on his laurels, Kapoor has already moved on to his next book on wedding cuisine to coincide with the shaadi season.
Top 4 recipes for fussy kids
MANGO KIWI DUET
Ingredients
2 medium ripe mangoes, chopped
1 kiwi fruit, sliced
4 cups kesari shrikhand
20 sweet biscuits such as glucose biscuits
20 chocolate cream wafer biscuits
4 tablespoons butter, melted Glazed cherries, to decorate
Method
' Grease the base of an eight-inch springform cake tin with a little melted butter.
' Crush the sweet biscuits in a blender. Transfer to a bowl, add the melted butter and mix.
' Spread the mixture on the greased base of the cake tin and press down lightly.
' Arrange the chocolate wafer biscuits along the sides of the cake tin.
' Add the mangoes to the shrikhand and mix well.
' Pour the mango shrikhand over the biscuit layer and arrange the kiwi slices around the outer edge.
' Arrange the cherries in the middle and chill till set.
' Remove the pudding from the tin and serve.
FLYING SAUCERS
Ingredients
1 cup tinned baked beans
8 four-inch baby wholewheat pizza breads
8 teaspoons butter
4 tablespoons Green Chutney
1 cups grated mozzarella cheese
Tomato ketchup, as required
Method
' Spread the butter on each pizza bread. Top with an even layer of green chutney.
' Spoon some baked beans onto each pizza. Top generously with grated mozzarella cheese.
' Place under a hot grill till the cheese melts and starts bubbling.
' Cut into halves and serve with tomato ketchup.
Green Chutney
Grind together 1 cup fresh coriander,up fresh mint, 2-3 green chillies, black salt to taste, teaspoon sugar and 1 tablespoon lemon juice to a smooth paste using a little water if required.u00a0u00a0
TIRAMISU MILK SHAKE
Ingredients
3 cups chilled milk
2 teaspoons instant coffee powder
4 teaspoons sugar
8 tablespoons chocolate sauce
1 cup whipped cream
4 chocolate chip cookies, crushed
Method
' Add the coffee powder and sugar to the milk and stir till the sugar dissolves.
' Pour two tablespoons of chocolate sauce into each glass. Pour half a cup of the milk mixture over the sauce.
' Put the whipped cream into a piping bag with a star nozzle and pipe cream rosettes on top of the milk in each glass. Sprinkle with the crushed cookies and serve immediately.
SCRAMBLED EGG CUP
Ingredients
4 eggs, beaten
4 small wholewheat burger buns
2 tablespoons oil
1 inch ginger, chopped
4 garlic cloves, chopped
1 medium onion, chopped
1 large tomato, chopped
1 teaspoon red chilli powder
Salt to taste
2 tablespoons chopped fresh coriander
2 tablespoons melted butter
4 tablespoons White Sauce
Method
' Preheat an oven to 180 C/350 F/Gas Mark 4.
' Heat the oil in a non-stick pan; add the ginger, garlic and onion, and saut ufffd till golden. Add the tomato, chilli powder, two tablespoons of water and salt, and stir to mix.
' Add the eggs and chopped coriander and cook, stirring continuously, till the eggs scramble. Divide the mixture into four equal portions.
' Cut a thin slice off the top of each bun and scoop out the centre to form bread cups. Brush the melted butter on the insides of the cups and spoon one portion of the filling into each one, heaping it into a mound.
' Drizzle a tablespoon of white sauce on top of each egg mound. Grill the buns in the preheated oven till the sauce bubbles and turns a light golden brown. Serve hot.
White Sauce
Melt 2 tablespoons butter in a heavy-bottomed pan and stir in 2 tablespoons refined flour. Cook for six minutes over low heat till fragrant. Whisk in 2 cups milk till smooth. Cook for five minutes, stirring till the sauce thickens. Add salt to taste and teaspoon white pepper powder and mix well. Strain the sauce. Makes 2 cups.
