Easy Recipes for Kids | iFood (2024)

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An empty mind is a hungry mind, especially when your little ones are busy running around the house with joy. There will be more activity and more hunger for all those kiddos who've been happier than ever with their month-long summer vacation. To take care of the hunger pangs and bring a big smile to your kids’ faces, we bring you some fancy recipes that the juniors club will love.

Don't Miss: 7 Healthy Dinner Recipes for Your Two-Toothed Toddler

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Cucumber and Cream Cheese Sandwiches

Ingredients:

2 cucumbers
1 tsp dill leaves, chopped
2 tbsp cream cheese
8 bread slices
Salt and pepper to taste

Method:

1. Peel the cucumber and cut into small dices.
2. Apply salt to the cucumber and leave for some time.
3. Squeeze out excess water and put chopped dill in it.
4. Add the cream cheese to the cucumber.
5. Place the cucumber on the bread and put the other slice over it.
6. Cut the sides of the sandwich in desired shape and serve.

Recipe & image courtesy: Taj Lands End, Mumbai

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English Fruit Cake

Ingredients:

100 gms butter
100 gms sugar
100 gms refined flour
100 gms white raisins
50 gms black raisins
50 gms apricots
50 gms walnuts
2 eggs
3 tsp vanilla essence
½ tsp baking powder

Method:

1. Whip the butter and sugar until they form a soft mixture. Add whole eggs gradually.
2. Wait until the mixture gets fluffy.
3. Add drops of vanilla essence to the butter and sugar mixture.
4. Sieve the flour and baking powder together.
5. Fold the flour in the mixture slowly and mix properly.
6. Mix all the dry fruits in the mixture and fold.
7. Grease a mould and line it with butter paper.
8. Now pour the mixture in the mould.
9. Bake in a preheated oven at 180 degrees for 30-35 minutes or until a tooth pick comes out clean.

Recipe & image courtesy: Taj Lands End, Mumbai

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Raw Vegetable and Feta Salad with Whole Wheat Bread

Ingredients:

For bread:

250 gms whole wheat flour
50 ml milk
50 ml water
10 ml olive oil
1 tsp salt
2 tsp sugar

For filling:

2 deseeded tomatoes
2 onions
2 coloured peppers
2 cucumbers
A handful of iceberg lettuce
1 tbsp feta cheese
10 olives

For dressing:

10 tbsp olive oil
6 tbsp vinegar
½ tsp dijon mustard
Crushed black pepper and salt to taste

Method:

Bread:
1. Make dough using flour, milk, water, olive oil, salt and sugar.
2. Knead until properly mixed.
3. Roll into thin round sheets and cook in a non-stick pan.

Filling:
1. Slice all the tomatoes, onions, peppers, cucumber, iceberg lettuce and olives and mix all the ingredients together in a salad bowl.
2. Add crumbled feta into it.

Dressing:
1. Make vinaigrette dressing using olive oil, white wine vinegar, Dijon mustard.
2. Add seasoning to the salad.
3. Pour the vinaigrette dressing over the salad and mix well.
4. Roll this salad in the flat breads and serve.

Recipe & image courtesy: Taj Lands End, Mumbai

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Rosemary Chicken and Vegetable Pie

Ingredients:

Dough for base:
500 gms refined flour
250 gms butter (soft and unsalted)
10 gms salt
200 ml chilled water

Filling:
500 gms cubes of chicken
1 onion, chopped
1 gm garlic, chopped
1 tbsp leeks, chopped
1 tbsp celery, chopped
1 tbsp carrots, chopped
½ tsp rosemary
2 tbsp butter
Salt and pepper to taste

Method:

Dough:

1. Mix refined flour, salt and butter to a sand texture.
2. Add chilled water and knead to bind all the ingredients together. Do not over knead.
3. Chill the covered dough in a refrigerator for a minimum of two hours.
4. Roll the dough to three mm thickness.
5. Line the pie mould and put the filling.
6. Cover with the same rolled pie dough.
7. Crimp the edges to seal the pie, egg wash the top and make a slight incision in the center with the help of a knife.
8. Bake in the oven at 180 degrees for about 20-25 minutes or till it gets a golden brown color.

Filling:

1. To a non-stick pan add butter.
2. Now add garlic, onions and carrots and sauté well.
3. After the onions and carrots are cooked, add chopped leeks, celery and chopped rosemary.
4. Add the chicken mixture to the pan.
5. Season with salt and pepper.

Recipe & image courtesy: Taj Lands End, Mumbai

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Chicken Sausage and Couscous Salad

Ingredients:

500 gms chicken sausages
1 tomato, chopped
1 cucumber, deseeded and chopped
1 onion, chopped
Salt and crushed black pepper to taste
1 tsp lemon
100 gms couscous

Method:

1. Grill the chicken sausages until golden brown.
2. Cut the chicken sausages into thin slices.
3. In warm water squeeze a lemon and soak the couscous for 20 minutes.
4. Drain the water and keep the couscous aside.
5. In a mixing bowl add all the chicken sausages, chopped vegetables and couscous. Season well and serve.

Recipe & image courtesy: Taj Lands End, Mumbai

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Multi-grain Vegetable Lasagne

Ingredients:

For the stuffing:

600 gm spinach, cleaned and blanched
200 gm tofu, diced
4 cloves garlic, finely chopped
Salt and black pepper powder to taste

For the sauce

2 tsp olive oil
5 large garlic cloves, finely chopped
2 large onions, finely chopped
2 large carrots, grated
6 large tomatoes, coarsely pureed
1 tsp red chili flakes
½ tsp carom seeds (ajwain)
½ tsp mixed dried herbs
Salt to taste
1 packet multi-grain Lasagne sheets

Method:

1. For the stuffing, roughly chop the blanched spinach and combine in a mixer or food processor with tofu, garlic, salt and pepper and grind to a coarse paste. Remove into a bowl and keep aside.
2. For the sauce, heat olive oil over a medium flame and sauté garlic and onion till translucent. Add carrots and continue to sauté till carrots are tender.
3. Mix in tomatoes, chilli flakes, carom seeds (rubbed between your palms to release optimum flavor) and dried herbs and cook till tomatoes are cooked and mashy. Mix in salt and remove from flame. Keep aside.
4. Cook multi-grain lasagna sheets as per instructions on the pack and refresh with cold water and drain well.
5. Preheat oven to 120⁰C. To assemble the lasagna, spread a spoonful of sauce evenly over the base of a small oven-proof casserole or grease it very lightly with olive oil. Arrange one layer of lasagna sheets over the base. Spread half the filling over the sheets and top with one-third of the sauce. Arrange another layer of lasagna sheets and spread over with remaining filling mixture. Top with half of the remaining sauce.
6. Arrange the final layer of lasagna sheets and top with remaining sauce.
7. Place in the middle rack of the oven and bake for 15 minutes.
8. Remove and serve hot.

Recipe & image courtesy: Chef Michael Swamy

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Macaroni Hotpot

Ingredients:

2 tbsp butter
1/3 cup onion rings
¾ cup capsicum rings, cut into halves
½ tbsp finely chopped garlic
3 ¼ cups blanched and chopped tomatoes
½ tsp chilli powder
½ tsp sugar
1 cup baked beans
1 ½ cups cooked macaroni
1 tsp dried oregano
2 tbsp tomato ketchup
salt to taste
½ cup grated processed cheese for topping

Method:

1. Heat the butter in a broad non-stick pan, add the onions and capsicum and sauté on a medium flame for two minutes.
2. Remove half of the onion and capsicum rings for the topping and keep aside.
3. Add the garlic, tomatoes and chilli powder, mix well and cook on a medium flame for two to three minutes, while stirring continuously.
4. Add the sugar, baked beans, macaroni, oregano, tomato ketchup and salt, toss gently and cook on a medium flame for another two to three minutes, while stirring occasionally.
5. Transfer the mixture to a baking dish and spread it evenly with the back of a spoon.
6. Arrange the prepared onion and capsicum rings on top and sprinkle the cheese evenly over it.
7. Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or till the cheese melts.
8. Serve immediately.

Recipe courtesy: Tarla Dalal.com

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Spaghetti with Chicken Meat Balls

Recipe courtesy: Tarla Dalal.com

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Burger: Burgers are another kid's favourite. Check out some amazing and easy burger recipes here. To make a beef burger with rustic potatoes, check this recipe.

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Pizza: Pizzas are easy to easy to make and easy to eat plus the different, colourful and flavourful toppings steal the show. Here's the recipe of a low cal corn and pesto mini pizza. To maka a bellpepper and zucchini pesto pizza check this recipe.

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