PlanetEnjoy.com

Children’s diet - fruit and vegetables

Colourful and crunchy fruit and vegetables can be an enjoyable part of your child’s life. Most babies eat fruit and vegetables as one of their first solid foods. After the first year, you may notice your child become fussier as they become more independent eaters. Often this fussiness may include fruit and vegetables.

If children start to eat less fruit and vegetables from time to time, this may worry parents, but usually it causes no harm. It is not possible to force children to eat more fruit and vegetables. The best way is to set a good example for them. If you eat and enjoy fruit and vegetables every day, your children may eventually follow your lead. It may take time, but this is how children learn best. So keep trying.

Do your cakes stick to the pan? Heavily grease your pans with vegetable shortening, then dust with flour. The shortening doesn’t burn as easily as butter and helps your cakes release.

If you’re using a recipe that calls for buttermilk, but don’t have any in the house, simply mix 1 cup milk with 1 teaspoon white vinegar. Let it sit for 10 minutes before using

When icing a layered cake - first put on a ‘crumb coat’. This is a very thin layer of your buttercream, or icing that helps keep the cake crumbs away from the outer layer of your icing. It helps to pop your crumb coated cake in the freezer for a few minutes before finishing your icing.

Cooking Tips:

Mix salt and coconut oil. Apply this on hand, before cutting jack fruit. This protects your hand from the gum of jackfruit.

Keep dried beans, green peas etc on water for few hours before cooking. This helps to cook it fast and to save fuel.

Keep the tomato in hot water for 2-3 minutes and you can remove it’s skin rapidly.

Keep sliced potato in little turmeric and salt diluted in water for half an hour before frying. This helps to get good colour to the French fry.

Recipe - Paneer Butter Masala

Ingredients:-

Fried paneer - 1 whole packet that we get in indian grocery stores.
Onion - 1 1/2 medium sized ( blanched and pureed)
Tomato puree - 3tbsp
Ginger - Garlic paste - 3/4 tsp
Cashewnut paste - 2tbsp
KashmiriChilliPowder- 2tsp(This chilli powder is very mild and gives color to the
dish. I use them in most of my dishes.)
Coriander Powder-1 tsp
Turmeric Powder - 3/4 tsp
Garam masala - 1/4tsp
Fresh Cream - 1 cup
Butter - 2tbsp

Method:-

Initial Preparation:- Initial preparation is a little time consuming.But after this its really very simple and easy to make..

Checklist for easy cooking

Here is a checklist of easy cooking hints you can exercise while whipping up those meals in a jiffy!

Wish to chop onions without shedding tears? Chill the onions - either in the refrigerator, by keeping them in a covered container for about half an hour or simply cover them with ice cubes/iced water for a while before chopping them.

Banish the burnt chilli smell and subsequent bouts of coughing while frying or roasting dry red chillies by adding a pinch of salt.

Place potatoes and apples in a bowl of cold salty water to keep them from turning brown.

KHAMAN DHOKLA

A traditional Gujarati snack, prepared in a jiffy.

Cooking Time : 6 min.
Preparation Time : 10 min.

Serves 4.
For the garnish

1 tablespoon chopped coriander

1 teaspoon chilli powder
For the tempering

1/2 teaspoon mustard seeds

1/2 teaspoon sesame seeds

2 green chillies, chopped

a pinch asafoetida (hing)

1 tablespoon oil
Ingredients

1 cup Bengal gram flour (besan)

1 1/2 tablespoons semolina (rawa)

1/2 teaspoon citric acid crystals

3 teaspoons sugar

1 teaspoon green chilli-ginger paste

1 1/2 teaspoons Eno’s fruit salt