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Cooking for Kids

Hey kids! Welcome to Ramnee.com section for easy cooking recipes for you. Now, whenever you need to dish out something simple for friends visiting your home or for that special treat for ma and pa, just come back to this section on ramnee.com. And remember, if you have your own special recipe that´s a favorite of yours, do post it here.

Reciepes List

1. Pasta Salad View
2. Bread Pizza View
3. Channa chor chaatView
4. Apple Crumble View
5. Corn ki katorniView

Method

Serves 4-5

1. Boil the pasta with salt and a few drop of oil.
2. Drain and set aside to cool.
3. Once at room temperature put the pasta in a large salad bowl.
4. Add all the ingredients, except the dressing, and mix well.
5. Refrigerate the salad.
6. Just before serve add the dressing and mix well.

Ingredients:

100 gms pasta (preferably macaroni or bow pasta)
1/2 small capsicum - finely chopped
1/2 cup bell peppers (yellow + red) - diced
2 tbsp raisins
2 tbsp walnuts
Salt to taste

Ingredients:

3 tsp Olive oil
2 tsp vinegar
2 tsp lemon juice
1 tsp sugar
1 tsp Parsley + Oregano

Method

Serves 4

1. Chop the onion, capsicum and tomato into small pieces.
2. Spread 1 tbsp Pizza sauce on each of the 4 slices of bread.
3. Put the capsicum, onion and tomato on the bread.
4. Top the vegetables with cheese.
5. Sprinkle the bread pizza with oregano.
6. Grill in the oven for 10 mins or cook on slow on a griddle.
7. Serve hot

Ingredients:

4 Slices of bread
1 small capsicum
1 small onion
1 small tomato
Oregano flakes
4 tbsp Pizza sauce
1/2 cup grated Cheese (cheddar)

Optional:

Chilli flakes
Mushrooms, golden corn, baby corn and other toppings

Method

Serves 4-5

1. Chop the onion and green chilli fine.
2. Empty the packet in a bowl.
3. Add the onion, chilli, coriander and mix well.
4. Add the juice of the lemon to the mixture and mix again.
5. Put into small bowls and serve.

Ingredients:

1 pkt Channa Chor (Haldiram's)
1 onion
1 Lemon
Coriander leaves, chopped fine
1 green chilli

Method

Serves 2-3

1. Peel the apples. Cut them into pieces and boil them in little water till they are soft.
2. Mix the butter and nutmeg into the flour and rub with fingers till mixture is powdery .
3. Add the brown sugar and mix.
4. In an oven-proof dish add apples.
5. Sprinkle the lemon juice over the apples.
6. Cover the apples with the flour mixture and bake in a pre-heated oven (at 200 degrees C) for 30-40 minutes, till golden

Ingredients:

2 apples
1 tsp lemon juice
2 tbsp butter
1/4 cup flour
1/4 cup sugar
2 tbsp demerara/brown sugar
A pinch of nutmeg

Method

Serves 2

1. Boil the golden corn.
2. Chop the onion, tomato and potato into small pieces.
3. Chop the green chilli fine.
4. In a pan, heat some oil and add cumin seeds, onion, ginger and green chillies.
5. When onion is pinkish in color add the tomato and stir quickly.
6. Add the corn and potato and mix well
7. Sprinkle lemon juice
8. Garnish with coriander leaves and serve hot

Ingredients:

1 cup golden corn
_1/2 cup potato, boiled
_1/2 cup onion
_1/2 cup tomato
1 small green chilli
1 tsp ginger, grated
3 tsp lemon
1/2 tsp cumin seeds
2 tsp sugar
Oil for cooking
Salt to taste
Coriander

Snacks

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Always in a tizzy about what to prepare when guests pop in unexpected? Ramnee.com gives you easy snacks that you can stir up instantly and yet turn out looking like a great cook! And if you've got any of your own stir - it - up quick recipes, post them here, today!

Reciepes List

1. Corn Kababs View
2. Paneer Cutlets View
3. Corn and Sooji PankhiView
4. Shammi Kabab View
5. Cocktail samosasView

Method

Serves 3-4

1. Crush the corn in a mixer till it is coarsely ground. Do not add water and do not make a paste.
2. Mix the corn and potato well along with the rest of the ingredients.
3. Divide the mixture into equal portions to make kababs.
4. Shape into oblong or flat kababs.
5. Deep fry or shallow fry and drain.
6. Serve hot with spicy chutney or tomato Salsa.

Ingredients:

1/2 cup golden corn kernels
1/2 cup potatoes - boiled and mashed
1/2 cup capsicum - chopped fine
1 green chilli - chopped fine
4 tbsp rice flour
Salt to taste

Method

Serves 2

1. Boil the carrot, peas and beans. Strain and keep aside.
2. Break the bread into pieces and soak in the curd.
3. Grate the potatoes and paneer and keep aside.
4. In a bowl, mix the vegetables, paneer, bread and curd.
5. Add green chillies, ginger, coriander and salt.
6. Mix well into a firm mixture.
7. Shape into cutlets.
8. Fry in oil and serve hot with chutney.

Ingredients:

250 gms Paneer
1/2 cup carrot, chopped fine
1/2 cup beans, chopped fine
1/2 cup green peas
2 potatoes, boiled
1 green chilli, finely chopped
1/2 tsp ginger, grated
2 slices of bread
1/2 cup curd
Coriander leaves
Salt to taste
Oil for frying

Method

Serves 3-4

1. Crush the corn lightly in a mixer.
2. In a bowl mix the semolina, curd and corn.
3. If the mixture is too dry, add a bit of water.
4. Add salt, coriander leaves and green chillies.
5. Leave mixture aside for 10 minutes.
6. Heat the griddle.
7. Smear oil on two pieces of banana leaves .
8. Spoon a little mixture on one of the leaves and close with another piece of leaf on top.
9. Place the two pieces on the hot griddle and allow it to cook on one side before turning it onto the other side.
10. When done, peel off the leaf on top and serve hot with chutney.

Ingredients:

3/4 cup Semolina/Sooji
1.5 cups curd
1/2 cup golden corn
1 green chilli, chopped fine
Coriander leaves, chopped fine
Salt to taste
Banana leaves cut neatly into squares

Method

Serves 4-5

1. Cook the meat and dal along with onions, garlic, chilli powder, ginger until dry.
2. Leave to cool.
3. Grind into a paste.
4. Bind with the egg and add the dry masalas, lemon and coriander.
5. Mix well.
6. Make small, flat kababs and deep fry.
7. Serve hot with chutney.

Ingredients:

For the kababs
250 gm mince meat
50 gm channa dal
2 onions, chopped fine
1 tsp garlic paste
1/2 tsp red chilli powder
2 green chillies, chopped fine
1 tsp ginger, grated
1 small egg for binding
1/2 tsp garam masala
1/4 tsp shah jeera
Coriander, finely chopped
1/2 lemon
Oil for frying

Method

Serves 4-5

1. Knead the dough with all the ingredients and keep aside.
2. Heat oil in a pan and fry the onions till pink.
3. Add the ginger, chillies, mushrooms and continue to fry till cooked.
4. Add lime juice and garam masala.
5. Add chopped coriander and leave to cool.
6. Roll out the dough into thin rotis and cut each roti into half .
7. Spoon some mixture on the roti and shape into a triangular samosa.
8. Close the edges with some paste of flour and water.
9. Fry in hot oil and serve with chutney.

Ingredients:

For the wrap
225 gm flour
_1/2 tsp salt
4 tbsp oil
4 tbsp water

For the filling:

2 tbsp oil
1 onion, chopped fine
1 pkt mushrooms, diced
1 tsp ginger paste
2 chopped green chillies
_1/2 tsp garam masala
_1/2 tsp ground cumin seeds
2 tbsp chopped coriander
2 tbsp lemon juice
Oil for frying
Salt to taste

Mail meals

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Enough of this and that! When the stomach growls , it's high time you look at delectable dishes that can be prepared in minutes ! At ramnee.com's recipe section you can always find simple and quick recipes that turn you into a super cook in no time! So, if the aprons are on , let's get started.

Reciepes List

1. Corn Kababs View
2. Paneer Cutlets View
3. Corn and Sooji PankhiView
4. Shammi Kabab View
5. Cocktail samosasView

Method

Serves 4

1.Boil the potatoes in hot water till they are almost done. Drain and keep aside.
2.Heat oil in a pan and deep fry the potatoes on a high flame till they are golden and crisp on the outside.
3.In a pan, add oil for cooking and stir fry the garlic, ginger and green chillies.
4.Add the potatoes and stir fry.
5.Add all the sauces and mix well.
6.Add the cornflour paste and mix well till the potatoes are coated are thickly coated with all the sauces.
7.When it's relatively dry, turn off the flame and add the spring onions. Mix well.
8.Serve hot along with your main course.

Ingredients:

4 potatoes - peeled and cut into long fingers
1 tsp garlic, finely chopped
1/2 tsp ginger, grated
1/2 green chilli, finely chopped
2 tbsp spring onions - chopped fine
Oil for cooking
Salt to taste

For the sauce

2 tbsp soya sauce
1/2 tsp chilli sauce
1 tsp tomato ketchup
2 tsp cornflour mixed in _1/2 cup water

Method

Serves 2

1.Slice the onions.
2.In a pan, add oil and fry the onions with cloves and cardamoms till pink.
3.Add ginger-garlic paste and green chillies and continue to fry.
4.Add _3/4 glass of water and boil well till water decreases to half quantity.
5.Add methi leaves and cook further.
6.Add chicken, curd, dry masalas.
7.Add salt and remaining water to cook chicken.
8.Cook till chicken is done.
9.Serve hot with Jeera Rice or parathas.

Ingredients:

3 onions
3 cloves
2 moti elaichi
1 tsp turmeric
1 tsp red chilli powder
2 tsp ginger-garlic paste
1-2 green chillies
2.5 glasses water
2 tbsp kasoori methi
1 chicken, cut into pieces
1 cup curd
Salt to taste
2 cups Oil

Method

Serves 2

1.Roast the capsicums and bell peppers on the fire till the outer skin turns black.
2.Keep aside to cool.
3.When cool scrape the black skin off with a knife.
4.Wash the capsicums and bell peppers in a bowl of water and cut them into long strips.
5.In a pan add butter.
6.Gently fry the capsicums and bell peppers .
7.Add salt and pepper and dry herbs and mix well.
8.Sautee for 2 minutes and turn the stove off.
9.Serve hot with bread.

Ingredients:

2 green capsicums
2 yellow bell peppers
2 red bell peppers _1/2 tsp Parsley
_1/2 tsp Oregano
2 tbsp butter
Salt to taste
Black pepper to taste

Method

Serves 4-5

1.Dice the paneer and deep fry in oil. Keep aside.
2.In a pan add some oil. Add cumin seeds and the bay leaves.
3.Fry the onions and the ginger-garlic paste till well-browned.
4.Add the curd, dry masalas and fry.
5.Quickly add the paneer, green chillies and fry on a high flame .
6.Mix well and cook for 5 mins. Turn off the stove.
7.Add the coriander leaves and mix .
8.Serve with rotis

Ingredients:

250 gm Paneer
1 green chillies
1 cup onions, sliced
2 tsp ginger-garlic paste
1 tsp jeera/cumin seeds
1-2 bay leaves
_1/4 tsp red chilli powder
_1/2 tbsp dhania powder
A pinch of turmeric
1 tbsp salt
_1/4 tsp garam masala
1 tsp coriander leaves
_1/4 cup thick curd
Salt to taste

Method

Serves 2

1.Bring the paneer to room temperature. Crumble it.
2.Heat oil in a pan .
3.Add the cumin, ginger, garlic, onion and chillies and fry till onions are brown.
4.Add capsicum and tomatoes and fry.
5.Add the dry masalas and dry the mixture.
6.On low flame, add paneer, coriander and chaat masala and cook for 5 minutes.
7.Serve hot with soft bread or paratha.

Ingredients:

200 gm Paneer
2 tsp chopped garlic
1 tbsp chopped ginger
1 green chilli, chopped fine
1 tsp cumin seeds
2 onions, chopped fine
A pinch of turmeric powder
_1/2 tsp red chilli powder
1 tomato chopped fine
1 small capsicum, chopped fine
1 tbsp chopped coriander
_1/2 tsp chaat masala
Salt to taste
Oil for cooking

Rice

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The aroma of this beautiful white grain, as it cooks, is utterly delicious and even the most ardent roti lovers cannot resist a good pulao or biryani. Traditional rice recipes have passed down from generations, but we at ramnee.com give you some easy-to-cook quick recipes that will ensure that your rich dishes are ready in no time!

Reciepes List

1. Pudhina Rice View
2. Mushroom Rice View
3. Hari Bhari Chicken Biryani View
4. Dal ka pulaoView
5. Mango Rice View

Method

Serves 4

1.Cook the rice and keep aside.
2.Make a paste of the pudhina, coriander leaves, coconut, green chillies and the whole garam masalas (cloves, cinnamon).
3.In a pan heat some oil and add the jeera.
4.Fry the sliced onion till they turn pink.
5.Add the paste and continue to cook.
6.When the paste is well cooked, add the cooked rice and mix well.
7.Add salt and pepper and serve hot.

Ingredients:

1 cup rice (cooked)
1 cup pudhina
_1/2 cup coriander leaves
7-8 curry leaves
1 cup coconut
1 onion, sliced long
1-2 green chillies
1 inch cinnamon stick
2-3 cloves
_1/4 tsp jeera/cumin seeds
A pinch of black pepper
Salt to taste
Oil for cooking

Method

Serves 4

1.Cook the rice and keep aside.
2.Wash the mushroom and cut long strips.
3.Chop the spring onions (white and green portions) and keep aside.
4.In a pan add some oil.
5.Fry the garlic and half the spring onions .
6.Add the mushrooms and fry till water evaporates.
7.Add salt and pepper and tomato ketchup.
8.Quickly add the rice and mix well.
9.Top with remaining spring onions and keep aside for 5 minutes.
10.Serve hot with Chinese dishes.

Ingredients:

1 pkt mushroom
4 cloves garlic, crushed
1_1/2 cups rice
4-5 sprigs spring onions
3 tbsp oil
3 tbsp tomato sauce/ketchup
Salt and pepper to taste
_1/2 cup milk

Method

Serves 3-4

1.Cook the rice with half the cinnamon, cardamoms and cloves till almost ready. Keep aside.
2.Make the marinade and put the chicken pieces in it.
3.In a pan heat ghee, fry cloves, cardamom and cinnamon along with the onion.
4.Add the ginger-garlic paste and fry .
5.Add the chicken and cook till done. Add chopped coriander and garam masala powder.
6.Mix the rice and chicken in layers.
7.Keep on slow for 10 minutes till rice is fully cooked.
8.Serve with raita.

Ingredients:

1_1/2 cups rice
1 chicken, boneless
1 inch cinnamon
5 green cardamoms
5-6 cloves
2 onions, sliced long
2 tsp ginger-garlic paste
1 tsp garam masala powder
Salt to taste
Ghee for cooking
Coriander leaves

For the marinade

_1/2 cup pudhina chutney
_1/2 cup curds
A pinch of turmeric powder

Method

Serves 4-5

1.Cook rice and keep aside.
2.Soak the dal for 2 hours and boil it in an open vessel till grains are cooked.
3.In a pan heat some oil and fry onions till they are brown.
4.Add tomatoes, ginger-garlic paste, red chilli powder, and turmeric.
5.Add curd, cashews, garam masala and cook till masala is ready.
6.Add dal and cook further.
7.When the mixture is somewhat dry, add cooked rice and mix.
8.Steam for 5 minutes.
9.Serve hot with raita

Ingredients:

_1/2 cup toor dal
1_1/2 cup rice
1 tbsp red chilli powder
_1/2 tsp turmeric powder
2 onions, chopped
2 tomatoes chopped
1 tbsp ginger-garlic paste
_1/2 cup curd
1 tsp garam masala
4 tbsp oil
2 tbsp cashews, broken

Method

Serves 3-4

1.Cook the rice and keep aside.
2.In a pan add some oil. Add jeera, onion, curry leaves, peanuts and urad dal. Fry well.
3.Add the mango and fry slightly.
4.Add rice and mix well.
5.Add salt and coriander leaves .
6.Serve hot.

Ingredients:

1_1/2 cup rice
1 raw mango, grated
1 onion, chopped fine
2 tbsp peanuts
1 cup basmati rice
Coriander leaves for garnishing
7-8 curry leaves
1 tbsp urad dal
1 tsp Jeera/cumin seeds
Salt to taste

Roti

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No meal, anywhere in the world, is complete without the accompaniment of a roti or bread. India has varieties of rotis, which enhance the meals and change the taste of the myriad dishes made across the different states. Ramnee.com gives you a many types of rotis to complete your meal. Try one today!

Reciepes List

1. Stuffed Coriander Roti View
2. Missi Roti View
3. Gud ka parathaView
4. Cheese Onion ParathaView
5. Butter Naan View

Method

Serves 2

1.Make a dough out of the flour, adding salt and 1 tsp of oil.
2. Roll out a thick roti .
3.Place the stuffing in the center of the roti and close the edges of the roti towards the center to make a stuffed ball.
4.Roll out the roti again till the stuffing spreads evenly.
5.Put on a hot griddle and cook with ghee.
6.Serve hot with a dollop of butter.

Ingredients:

1_1/2 cups wheat flour
Salt to taste
1 tsp oil
Ghee for cooking
Butter for serving

For the stuffing mix

1 cup coriander, finely chopped
1 tsp coriander powder
1 tsp cumin powder
A pinch of turmeric power
1-2 green chillies, finely chopped

Method

Serves 4

1.Make a dough with the two flours, salt and fenugreek leaves.
2.Roll out the roti.
3.Smear it with ghee and sprinkle dry flour over it.
4.Roll the roti from one side till it forms a long cigar shape.
5.Now roll is again into a spiral and flatten it.
6.Make a roti of the flattened ball once again.
7.Put it on a heated griddle to cook.
8.When both sides are almost done, pull the roti off the griddle and cook on high flame.
9.Serve hot with butter on top.

Ingredients:

1 cup gram flour
1_1/2 cups wheat flour
Fenugreek leaves - 1 bunch, chopped fine
1 tsp oil
1 tsp chilly powder
_1/2 tsp turmeric powder
A pinch of asafetida
Salt to taste
Ghee to smear into the rotis
Dry wheat flour to sprinkle
Butter for serving

Method

Serves 2

1.Knead the flour into dough.
2.Grate the jaggery into a powdery consistency.
3.Split the flour into 4 balls in order to make 4 parathas.
4.Roll out each of these into a thick roti, taking care to see that the center is thicker than the rest of the roti.
5.Sprinkle the jaggery over the roti generously, taking care to leave the edges of the roti.
6.Fold the roti into a semi-circle with the jaggery in the middle and press the sides of the roti.
7.On a hot griddle cook the roti on both sides, smearing ghee, till almost cooked.
8.Serve hot with curd.

Ingredients:

1_1/2 cup wheat flour
1 tennis ball size piece of jaggery
Ghee for making a paratha

Method

Serves 3-4

1.Knead the flour into dough with some warm water.
2.Grate the cheese and slice the onions long.
3.Add coriander and salt to the mixture of cheese and onion.
4.Roll out 2 small rotis.
5.Place the cheese and onion stuffing in the centre leaving the edges to stick.
6.Pat the two rotis tightly and roll out into a bigger roti .
7.Fry on a griddle smearing both sides with ghee/oil.

Ingredients:

For the stuffing
250 gms Cheddar cheese
2 onions
1 green chilli
2 tsp Coriander
Salt to taste

For the Roti

2 cups wheat flour
Salt to taste
Ghee/Oil for frying

Method

Serves 4

1.Sift the maida with the baking soda.
2.Make a soft dough of the maida, along with milk and curds. Pat it with a little oil, cover with a wet cloth and keep aside.
3.Leave aside 5 hours.
To make the naan, take a small ball of dough and roll out a thick roti.
4.Heat the griddle and cook one site of the naan on the griddle till it is done.
5.Increase the flame and cook the other side of the naan directly on the flame, ensuring that the flame touches all corners of the roti.
6.Put a dollop of butter on the naan and serve immediately .

Ingredients:

500 gms maida
1 glass milk
_3/4 cup curds
Salt as required
A pinch of Baking Soda
50 gms butter

Desserts

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Reciepes List

1. Kulfi View
2. Santre Ki KheerView
3. Badaam Halwa View
4. Chocolate Balls View
5. Coconut Ice Cream View

Method

Serves 8-10

1.Boil milk on a low flame till it reduces to half.
2.Add corn flour, sugar, dry fruits till it becomes a thick fluid.
3.Turn off the stove.
4.Cool the kulfi and put it into moulds.
5.Freeze the kulfi till firm .
6.Cut and serve.

Ingredients:

1 ltr milk
2 tbsp corn flour
2-3.tbsp milk powder
2-3 green cardamoms crushed
3-4 tbsp mixed dry fruits chopped
10 tbsp sugar

Method

Serves 5-6

1.Boil the milk till it reduces to half its quantity.
2.Add the sugar, cardamom powder and stir well.
3.Cool well.
4.Add the orange segments.
5.Serve chilled.

Ingredients:

1 ltr milk
_1/2 cup castor sugar
3-4 green cardamoms, crushed
4 oranges - fully peeled and cut into pieces

Method

Serves 2

1.Soak almonds for 3-4 hours. Remove the skins.
2.Grind fine in a mixer.
3.In a pan add the ghee.
4.Add the almond mixture, khus-khus and keep stirring till deep brown in color.
5.Add the saffron.
6.In a pan, boil the water and milk mixture and add sugar to it.
7.When the sugar dissolves add the solution to the almond mixture.
8.Stir immediately till it forms a consistent paste.
9.If the consistency is too wet, dry a bit .
10.Serve hot, garnished with almond slivers.

Ingredients:

1 cup almonds
_1/2 cup sugar
2 tsp khus-khus/ poppy seeds
1 cup ghee
5-6 strands saffron
2.5 cups water + milk

Method

Serves 6

1.Crush the biscuits in a mixer.
2.In a bowl mix all the ingredients well.
3.Make into small balls .
4.Roll the balls in some desiccated coconut.
5.Refrigerate.
6.Serve cold.

Ingredients:

_1/2 tin condensed milk
30 Glucose/Marie biscuits
2 tbsp butter
6 tbsp cocoa powder
8 tbsp desiccated coconut

Method

Serves 3-4

1.Grind all the ingredients in a mixer.
2.Pour in an air tight box.
3.Keep in the freezer.
4.Once the ice cream sets remove and serve.

Ingredients:

1 cup milk powder
1 cup fresh cream
1 cup milk
1 cup sugar
1 cup tender coconut scraped from fresh coconut