This is a kid friendly, easy to make snack which will please any hungry eater. I am glad to have stumbled upon this recipe while looking for kid friendly snacks. As you know coming up with a snack idea for the little ones that they will like can be a challenge. Even after putting in much effort the dish could be a hit or miss and might take multiple attempts or trials to come up with one that they really like.
When I saw the recipe, I knew the kiddo would like this. After all which kid would not like the combination of ketchup and paneer? I knew he likes bread and paneer, but then would he like this combination and would he be willing to try it out again? I tried it and not only the kiddo but the parents also loved it! So I am pretty sure I will be making this often.
Recipe Source: Adapted from Edible Garden
- 1 cup paneer (crumbled)
- 2 tsp ketchup
- 6 slices of bread ( I used whole wheat bread, you can use the white bread)
- 1/2 tsp red chilli powder
- 1/4 tsp garam masala
- 1/2 tsp ginger+ garlic paste
- handful coriander leaves ( chopped finely)
- Salt to taste
- Take a medium sized bowl and add the crumbled paneer. Add red chilli powder, garam masala, salt and chopped coriander to this. Mix well with your finger tips.
- Now add the tomato ketchup and the ginger garlic paste. Mix again well until incorporated. The filling is ready, set it aside.
- Heat a tava on medium heat and get ready to prep the bread.
- On a chop board, take one slice and cut the sides of the bread to remove crust. Do this for the remaining slices as well.
- Using a rolling pin, roll the bread evenly until it gets flat on all the sides.
- Take a spoonful of the paneer mixture and place it in the center of the rolled bread. Arrange it in such a way that it does not stay in the center but is parallel to one of the side.
- Roll the bread all the way and brush the end with little butter, so that is sticks and edges are covered.
- Place these on the hot tava and pour oil onto the sides. Carefully turn them on all the sides so that the bread gets evenly toasted.
- Do that with the remaining bread slices. Cut them into two parts and serve hot with tomato ketchup
A simple vanilla cake followed by great dinner at friend’s place that is how we pretty much celebrated Father’s Day last Sunday. Speaking of Vanilla cake, it reminds me that I have not baked for a long time. If my memory serves me right it has been more than 18 months since I baked a proper cake/muffin. It was a conscious decision to stay away from flour, butter and sugar so as to not add to the waist line.
But since it was Father’s Day, a special day for the father-son duo I had to make something special. After getting repeated pleas from the kiddo I caved in and decided to bake a simple cake. The kiddo still on occasion enjoys ‘working’ in the kitchen while playing with the ingredients and the utensils. Of course there is the unwanted mess, but seeing how much he enjoys makes it all worth it.
I followed the recipe from here after seeing how easy it was to make and all ingredients available on hand. The positive reviews helped fuel my interest in trying this even more. I am glad I tried this, as it lived up to our expectations of being easy to make. Also the icing on the cake was that it turned out super soft just like a store bought one.
While we are not too fond of the real icing, I skipped that part and simply dusted it with powdered sugar. This made a good accompaniment with our afternoon coffee. Overall an effort well spent in the kitchen with desired results.
Adapted from: All Recipes
Makes 6 servings
- 3/4 cup all-purpose flour
- 1/2 cup white sugar
- 1/4 cup butter (room temperature)
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a pan or line a muffin pan with paper liners. (I used mini bundt pans for this).
- Take a bowl and then cream together the sugar and butter.
- Beat the egg and mix well and then stir in the vanilla.
- In another bowl mix flour, baking powder. Add this to the creamed mixture in batches and mix well.
- Stir in the milk little by little and mix until batter is smooth.
- Pour or spoon the batter in the prepared pan. Bake for 30 to 40 minutes in the preheated oven.
- For cupcakes, bake only for 20 to 25 minutes. Cake is done when a toothpick inserted in center comes out clean.
Semiya is Indian vermicelli and is usually available in the Indian grocery stores. Different things likes upma, kheer, pulao, dosa can be made using these rice noodles. This is a favorite and in our house this upma has transformed from a breakfast/tiffin/evening snack dish to a main course lunch/dinner dish owing to lack of time.
The good thing is that this is a one dish meal and that means less work with cleaning and dish washing. This is also a crowd pleaser and can be put together in no time (if you have the semiya/shevai on hand). This is also a good one to make when you are looking for quick ideas when unexpected guests arrive.
I do not add vegetables to this (except onions) however you can add the vegetables to make it nutritious. This is a kid’s favorite dish as it looks more like noodles. You can reduce the amount of green chillies and sprinkle little bit of sugar before offering it to them.
- There are two varieties of Vermicelli available the rice vermicelli and the roasted vermicelli.
- Using the roasted vermicelli makes the upma process easier as it prevents the extra step of roasting. This is also non-sticky and avoids forming clumps.
- But taste wise I prefer the rice vermicelli any day.
- 2 cups vermicelli/ rice semiya/ shavige
- 1 largeonion (finely chopped)
- 2-3 green chillies ( finely chopped )
- 8-10 curry leaves
- 1 tsp mustard seeds
- 1 tsp urad daal
- 1/2 tsp cumin seeds
- Juice of a lemon
- handful of chopped cilantro (for garnish)
- ¼ cup shredded coconut (optional)
- 1 Tbsp Oil
- Salt to taste
- First boil about 6 cups of water and then add the vermicelli into it. Add some salt and 1 tsp of oil. Boil for 5 minutes or as per package suggestion until it is cooked.
- Transfer this to a colander and drain the hot water. Add about a tsp of oil and toss it gently so that the oil sticks all around. This prevents the vermicelli from sticking to each other.
- Heat 1 Tbsp of oil in pan over medium heat. Add mustard seeds, curry leaves, cumin seeds, urad dal and mix until the urad daal turns light brown in color.
- Add the chopped onion and green chillies. After the onion is cooked add salt and stir.
- Add the cooked vermicelli to this, stir continuously breaking any lumps (on medium heat) and the cooked onions incorporates into the vermicelli.
After 5 minutes stir again and now partially cover the pan. Lastly garnish with lemon juice, chopped cilantro. Keep the lid covered for another 5-10 minutes. Stir again and serve hot.