Family and Kids
Indian recipes and ideas for children to do during the Easter break
2 Weeks Easter break: what can parents do
The last few weeks the concept of weekday, weekend, school days and holidays have lost its meaning. As most of us are on lockdown at home we can do simple things to get our kids involved in every day kitchen routines. If the kids are involved in kitchen they are most likely to eat different food varieties. One kitchen rule that Rachna has in her kitchen is that if her kids help making a dish they have to at least try it.
Here are some simple suggestions from Rachna´s home cooking that kids can do:
• Dry fresh mint leaves and let them dry 2-3 days. Crush the dried leaves. They can be stored and used to flavour salads, raita or making bread.
• Sprout Green Moong Beans (easy to find in lentils section of supermarkets) . After 2-3 days when the beans begins to sprout, use them to make a warm salad. You can make it fun for them and let them sprout different beans and see how much time it takes for each one.
• Ask them to freeze ripe bananas and make smoothies. Add some spinach leaves for added proteins and vitamins, iron and magnesium.
Chiara Conti on Unsplash
3 Indian Recipes for families to try making at home
Cucumber Raita (Yogurt) – Refreshing yogurt with chopped or grated cucumber
• 1 cup yogurt
• 1 cucumber either chopped or grated
• Few sprigs of coriander chopped
• Dried Mint (optional)
• Salt
• ½ Teaspoon red chilli powder
• Chaat Masala (optional)
It goes well with Indian Bread or Rice. If you like it; try making Raita with grated carrots, chopped grapes, chopped onion and tomatoes mixed, boiled pumpkin!
INSTRUCTIONS
• Whisk Yogurt with cucumber and then add salt, chilli, dried mint, coriander and chaat masala.
Lemon Rice
• 2 cups Pre Cooked Rice
• 2 tbsp. cooking oil
• 1 green chili (optional)
• 1 tsp. chopped ginger
• 1 tsp. coriander powder
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• Salt to taste
• 1 juice of lime / lemon
• 1 tbsp roasted peanuts
• Garnish – Coriander leaves, raisins
INSTRUCTIONS
• Heat 2 tbsp. of oil in a pan and when hot, add the red chilli, chopped ginger, green chill, mustard seeds, cumin seeds.
• Once the mustard seeds are spluttered add turmeric, salt, chilli powder and coriander powder.
• Add the cooked rice, roasted peanuts, juice of the lemon and stir for two minutes until the spices coat the rice.
• Garnish with chopped coriander leaves and raisins
Chickpea Salad
• 1 Can Chickpeas
• 1 Tomato chopped
• 1 Red Onion chopped
• 1 Juice of lemon
• Salt to taste
• Pepper to taste
• 1 teaspoon Olive oil
• Few Coriander Leaves chopped
Optional to add according to taste
• Thinly sliced Red Radish
• Chopped capsicum
INSTRUCTIONS
• Mix all the ingredients and make a tangy salad
This salad has many good proteins and fresh vegetables.
Read more about Rachna´s profile in our Women entrepreneurs & leaders category.
Rachna was born and brought up in India and now lives in Zug with her husband and 3 children (11 & 6 years old twins). She moved to Sydney in 2003 where she lived until she moved to Switzerland in 2018. She worked in the Education sector in Asset and Project Management until she moved to Switzerland. Now she runs Indian workshops for kids and adults in her own kitchen. She started learning German. She enjoys traveling across Europe, swimming, doing yoga and taking quiet serene walks by Lake Zug.
