Quick And Easy Recipes For Kids [Detail Guide]

Quick And Easy Recipes For Kids [Detail Guide]

Written by Deepak Bhagat, In Food, Updated On
April 9th, 2024

Do your kids want different food every day? Although we all know that you can order some delicious food online and at a reasonable price, using the Faasos Promo Code will make it healthy. Making food for kids is a task. Here, we have mentioned a list of easy recipes collected from The Texas Tasty for Kids, through which you can make them eat delicious and healthy food all day.

You can make them eat some of the yummiest food with the best ingredients, which are readily available at home. You can make it in just really easy steps, and here we have mentioned everything for you.

When kids are at home, they prefer to have a variety of foods and crave them, but ordering online every time is not easy and is not healthy either. So why not all moms try out these recipes, which we have mentioned below for you? Make them at home and give them the joy of having the yummiest food!

Quick And Easy Recipes For Kids

Here, we have mentioned the tasty food recipes that you can make at home and have delicious food for your breakfast, lunch, and dinner. These recipes are super easy to make! Also, you can use the Faasos Coupons For New Users if you order it online.

1. Paneer Thread Rolls Recipe

Paneer Thread Rolls Recipe

Gorge blending Indo-Asian dishes with cottage cheese cubes covered around fried noodles and deep-fried to crispy perfection is most salutary. Paneer thread rolls are an excellent snack to amp up your snack meal! They will take 40 minutes to cook.

Ingredients Of Paneer Thread Rolls:

  • You need 300 gms paneer.
  • It would be best if you had 2 tbsp Kashmiri red chili powder or chili sauce.
  • It would be best if you had salt as per your taste.
  • You need 1 tbsp ginger-garlic paste.
  • It would be best if you had a pinch of chaat masala.
  • You need 1 tbsp tomato ketchup.
  • You need 1/2 tbsp of soya sauce.
  • You need 3 tbsp cornflour.
  • You need one packet of rice noodles.
  • It would be best if you had Desi ghee.

How to Make Paneer Thread Rolls?

  • Cut paneer into large (thick) uniform pieces.
  • To make the coating, combine Kashmiri red chili powder, chat masala, salt, ginger-garlic paste, and tomato ketchup with soya sauce and cornflour.
  • Make a soft paste of it. Combine a little bit of water for a medium-soft texture.
  • Now, cover the paneer pieces with the paste, wrapping every inch of the pieces. For a more suitable coating, spray about 2 tbsp of cornflour on the spread paneer pieces to check the cover from opening out while frying.
  • Let it relax for about 10 minutes.
  • Meantime, simmer some water to make the noodles.
  • Drain the noodles into the pan. Let it boil for 2 minutes, and then strain the water—splash ice cubes or cold water over it to stop overcooking.
  • Now, correctly roll the paneer with noodles.
  • Take one piece of paneer and some noodle strands, roll the strands over the paneer piece uniformly, and repeat the method for all the paneer pieces.
  • Now, take a wok and heat desi ghee over a high flame. Make sure it is flaming hot before cooking the paneer pieces, as the noodles might absorb more ghee than expected.
  • Once the wok is hot enough, add the paneer pieces one by one and fry until golden brown. Serve hot.

2. Phulka Tacos Recipe

Phulka Tacos Recipe
Mexican tacos are everyone’s favorite! A crunchy mix of kidney beans with seasonings and chilies is sure to fascinate our taste buds. Here is a fast and simple taco recipe made with delicate phulkas (chapati)! It just takes 20 minutes to make it home.

Ingredients Of Phulka Tacos

For Kachumber Salad:

  • You need 1 tbsp onion (diced)
  • You need 1 tbsp cucumber (diced)
  • It would be best if you had 1 tbsp green chili, chopped
  • You need 1 tbsp tomato (diced)
  • It would be best if you had 1 tbsp fresh coriander
  • It would be best if you tasted lemon juice
  • You need 1/2 tsp salt
  • You need 1/2 tsp black pepper
  • You need 1/2 tsp chaat masala

For Tacos Stuffing:

  • You need 2 tbsp olive oil
  • You need 1/2 tsp cumin seeds
  • You need 1 tbsp onion, chopped
  • You need 1 tbsp garlic, chopped
  • You need 2 tbsp tomato, chopped
  • You need 1 tsp green chili, chopped
  • It would be best if you had 5 tbsp rajma boiled
  • You need 2 tbsp soya (crushed)
  • It would be best if you tasted salt
  • It would be best if you tasted black pepper
  • You need 1/2 tsp red chili powder
  • You need 1/2 tsp garam masala
  • It would be best if you had 1/2 tsp cumin powder
  • You need 1 tbsp butter, unsalted
  • It would be best if you had 1 tbsp French coriander
  • You need 2-3 Iceberg lettuce leaves
  • You need 2 tbsp cheddar cheese

For the cheese sauce:

  • You need 3 tbsp cheddar cheese
  • It would be best if you had 300 ml of fresh cooking cream
  • You need 2 tbsp cheese
  • You need 1/2 tsp turmeric powder
  • It would be best if you tasted salt
  • It would be best if you tasted white pepper

For side (mix all):

  • It would be best if you had Wafers
  • It would be best if you had an onion sliced
  • It would be best if you had White vinegar
  • It would be best if you had Red chili powder
  • It would be best if you had coriander chopped

How to Make Phulka Tacos?

For Rajma Stuffing:

  • Warm the oil in a broad, non-stick pan; combine the cumin, chopped onions, and garlic. Sauté on a medium fire for 1 to 2 minutes.
  • Combine fresh chopped tomato, garam masala, chili powder, cumin seeds powder, and salt. Stir well and heat on a medium flame for 2 minutes.
  • Combine the cooked rajma and smashed soya and stir well. Cook on an average flame for 3 minutes while whisking irregularly. Once set, keep it aside.

For Soft Phulka Tacos:

  • Pack in the phulka with iceberg lettuce as a base and add 3 tbsp of rajma mix along with ½ tbsp of kachumber salad.
  • Drizzle 2 tbsp of cheese seasoning and 2 tbsp of grated cheddar cheese. Give the phulka and use the wooden clip to hold onto the filling: fancy cheese sauce, chili onion, and wafers.

3. Red Velvet Banana Pudding Recipe

Red Velvet Banana Pudding Recipe

It connects two of everyone’s favorites – freshly baked red velvet cake and famous banana pudding. This refreshing pudding recipe produces a self-indulgent new dish that is an excellent way to relax over a slow weekend at home. With courses of red velvet cake bananas and covered with crunchy choco chips, there’s no way anyone can bear digging into this delicious decadence! It will take 8 hours and 40 minutes for you to make it home.

Ingredients Of Red Velvet Banana Pudding

  • You need 14 oz sweetened condensed milk
  • You need 1 1/2 cup ice-cold water
  • It would be best if you had a 3.4-ounce packet of instant vanilla pudding mix.
  • You need 8 oz cream cheese (softened and cut into eight pieces)
  • You need 3 cups of heavy cream
  • You need one 9 x 13-inch layer of red velvet cake
  • You need 4-5 Ripe bananas
  • It would be best if you had 1 cup of mini chocolate chips

How to Make Red Velvet Banana Pudding?

  • In a small container, at the average speed of an electric mixer, mix the flavored condensed milk and water until well blended, for about 1 minute.
  • Combine the pudding mix and stir until there are no lumps and the batter is smooth for about 2 minutes. Cover and chill for 3-4 hours or overnight.
  • Place the pudding mixture into the blender bowl with the whisk accessory, and combine the cream cheese with the pudding mix. Stir until thoroughly mixed and smooth. Place in the fridge while you make the whipped cream.
  • In a neat mixer bowl with the whisk accessory, whip the heavy cream at an average speed for about one minute until it begins to thicken. Increase the speed to medium-high and beat the cream until stiff peaks form. Be mindful not to over-whip.
  • Correctly add the pudding mix to the whipped cream and beat on low speed until well blended and there are no pudding rest bands.
  • Cut the red velvet cake into 4-inch rectangles. Divide each square into ½” layers. Set aside.
  • To join the pudding, choose either a trifle bowl or a wide glass bowl with a 4-5-quart size. Paint a layer of padding on the base and cover it with enough slices of the red velvet cake to embrace the layer; add sliced bananas to conceal the cake, and sprinkle with 1/3 cup of mini chips.
  • Proceed to layer with 1/3 of the pudding mixture, another layer of cake, sliced bananas, and mini chips. It happens one more time, ending with pudding.
  • Spray the top with crumbled red velvet cake and a tablespoon of mini chips. Wrap tightly with plastic wrap and chill in the fridge for 4 hours or overnight before serving.
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