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Rediff.com  » Getahead » Children's Day recipes: Fruit Lollies, Choco Cupcake and more

Children's Day recipes: Fruit Lollies, Choco Cupcake and more

Last updated on: November 14, 2016 13:11 IST

Mini Ribeiro gets five chefs across India to share their favourite recipes for Children's Day. Check them out!

There can be no better way to celebrate Children's Day than to cook something special for kids that appeals to their taste buds.

Colourful, fun and delicious, these recipes promise to entice kids to eat more and enjoy their day.

And yes, these are simple and you can do-it-yourself too.

Here are the recipes:

Fruit Lollies

Fruit Lollies

IMAGE: Fruit Lollies by Chef Pranay Singh from Swissotel Kolkata.

Makes: 6 skewers

Ingredients

  • 1 plum
  • 2 kiwis
  • 1 muskmelon
  • 1 papaya
  • 1 pineapple

Method

  • Peel and dice the fruits so that each slice is around 2 cm wide. Keep the remaining fruit for future use.
  • Place the fruit pieces onto the lolly stick keeping the pointed end in mind.
  • Alternate each fruit until you reach the top. Leave a little space at both the ends of skewer.
  • Refrigerate each lolly for half an hour until it gets chilled.
  • Serve chilled with chocolate syrup.

Note: You can add other fruits or substitute with fruits of your choice. You can even sprinkle the fruit lollies with ground nuts (cashewnuts/almonds) before serving to add a nutty flavour.


Chocolate Cupcakes

Chocolate Cupcakes

IMAGE: Chocolate Cupcakes by executive pastry chef Anil Kumar, Le Meridien, Gurgaon.

Ingredients

  • 6 eggs
  • 650 gm sugar
  • 350 gm sour cream
  • 350 gm yogurt
  • 650 gm refined flour
  • 50 gm cocoa powder
  • 223 gm almond powder
  • 15 gm baking powder
  • 12 gm baking soda
  • 340 gm refined oil
  • 5 gm vanilla essence

Method

  • Whisk egg and sugar together.
  • Add sour cream and yoghurt together.
  • Put all the dry ingredients into it. Mix well.
  • Add some oil in the mixture. 
  • Fill the entire mix in a cupcake tray and bake it at 21 degrees Celsius for 15 minutes.

Note: You can garnish the cupcakes with chocolate truffle, chocolate candy or anything else of your choice.


Multigrain Yogurt Coleslaw Sandwich

Multigrain Yogurt Coleslaw Sandwich

IMAGE: Multigrain Yogurt Coleslaw Sandwich by executive chef Mukul Jha, Grand Mecure, Mysuru

Ingredients

  • 2 multigrain pieces of bread, sliced
  • 100 gm hung curd
  • 10 gm garlic
  • 3 gm chilli flakes
  • 3 gm salt
  • 2 gm black pepper
  • 2 ml honey
  • 10 gm fresh coriander leaves, finely chopped
  • 20 gm carrot, julienned
  • 15 gm green capsicum, julienned
  • 25 gm iceberg lettuce
  • 3 gm mustard paste

Method

  • Take a bowl and add hung curd, garlic, chilli flakes, salt, black pepper and honey. Whisk it well to make a smooth paste.
  • Add julienned carrot and capsicum. Mix well.
  • Apply the mustard paste lightly on the sliced multigrain bread.
  • Place a piece of iceberg lettuce on the bread. 
  • Apply the mixture -- hung curd, brown garlic, chilli flakes, salt, black pepper, honey, carrot and capsicum -- generously on the bread.
  • Sprinkle with coriander leaves.
  • Add the top layer of the bread and cut the sandwich into two.
  • Serve cold.

Striped Crepes in Orange Butter Sauce

Striped Crepes in Orange Butter Sauce

IMAGE: Striped Crepes in Orange Butter Sauce by chef Gaurav Chakraborty, Novotel Imagica, Khopoli

Ingredients

  • 75 gm refined flour
  • 25 gm cornflour
  • 2 eggs
  • 250 ml milk
  • 35 ml oil
  • 20 gm castor sugar
  • 5 ml vanilla essence
  • Orange rind from an orange
  • 60 ml orange juice
  • 4 figs, sliced

Method

For crepe batter

  • Break and beat the eggs.
  • Add milk, oil and castor sugar. Mix well until the sugar dissolves.
  • Add orange rind to this mixture. Keep this liquid mixture aside.
  • In a bowl, mix refined flour and corn flour. Sieve it.
  • Add the liquid mixture to the flour to make a thin batter.
  • Make crepes in a non-stick pan.
  • Once the crepes have cooled down, cut them into thin strips.

To assemble

  • Heat butter in a non-stick pan.
  • Add sugar and caramelise.
  • Add orange juice and reduce the flame.
  • Add figs and cook for about a minute.
  • Add the strips of crepes and toss it gently.
  • Top it up with honey. Serve it warm.

Mango and Passion Fruit Cake Pops

Mango and Passion Fruit Cake Pops

IMAGE: Mango and Passion Fruit Cake Pops by sous chef Gavin Brarganza, Sahara Star, Mumbai.

Ingredients

  • 125 ml mango puree
  • 125 ml passion fruit puree
  • 125 ml full fat dairy cream
  • 40 gm liquid glucose
  • 425 gm white chocolate
  • Sponge crumbs as required

Method

  • Boil mango and passion fruit puree with liquid glucose in a pan.
  • Boil the full fat cream in a separate pan.
  • Mix the two while hot and pour over the 75 gm of chopped white chocolate.
  • Leave to stand for a few minutes. Mix until combined to form a smooth ganache and cool down.
  • Fold in the sponge crumbs and roll into balls.
  • Insert the candy stick into the pops. Leave to rest overnight until they set.
  • Once done, dip in melted white chocolate. Leave to set again.
  • Serve.

Dear readers, you can send us your favourite recipes too.

Write in to us at getahead@rediff.co.in (subject: Recipe) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible.

We'll publish the best preparations right here on Rediff.com.

Mini Ribeiro Mumbai