Kids Special – Page 2 – Astha's Kitchen

OREO POPS (CHOCOLATE COVERED OREOS)

I love Oreos. They are the perfect cookie. They are great on MANGO TRIFLE They are great for No-Bake Pineapple Tart.

Oreo pops are easier to make than cake pops and are great treats for a holiday or party or festivals.

Chocolate covered Oreos can make a HUGE creative statement at your party.
They are so fun and so delicious. You can make them simple or get creative with the design and presentation for a yummy treat that will WOW all of your guests.

I made 100 oreo pops for my Jsg elegant group party. I enjoyed a lot making them occasionally stopping to smell the delicious aroma .the party theme was light blue and so I coated them with light blue chocolate. Everybody loved them especially the kids who grabbed 3-4 pops at once.Creative yet easy these pops were fun to make.

Just take a look at how amazing these oreo cookie pops are. I mean…really! You can’t get any better than Oreos covered in chocolate and decorated to match your theme.

INGREDIENTS:

1 package of Oreo cookies
white chocolate
Lollipop sticks
Wax or parchment paper
Bowls to mix chocolate in- narrow is better than wide for dipping
Spoons
A cookie sheet or large flat tray
Decorations- sprinkles, crushed Oreos or other treats, drizzled chocolate, etc.
blue color (liposoluble color)

INSTRUCTIONS :

Melt your chocolate in a bowl or in a microwave safe glass. Use 30-second intervals and stir until melted.
Remove the top to the Oreo cookie. Dip your sucker stick into the melted chocolate and place in the center of the Oreo cookie filling. Press down slightly into cream filling so it sets a little.
Place top of the cookie back on and lightly press to reattach.
Melt Chocolate in a bowl or narrow microwave safe glass, add 2,3 drop of colors.
Dip the Oreo suckers in the chocolate, making sure that the whole cookie gets covered.
At this point, you can either place them on a waxed paper sheet to dry flat or stand them up on a sheet of styrofoam to dry standing up like a lollipop.
Place one side of the Oreo pop in the sprinkles.
It just depends on the look you want in the end. They are both fun!
Decorate To Your Heart’s Content.
Decorate with sprinkles or sugars.

This was a fun and simple food project. Oreo pops are an easy, inexpensive, and cute wedding favor, birthday party favor, or neighbor treat.

I like to take pictures and I especially like to take pictures of cute, colorful things with me, so enjoy my craziness.

NOTES:

Colored sprinkles. Kids love these! The Oreo pops with sprinkles always go the fast when there are kids around.
you may decorate according to your theme.
There are so many fun ways to decorate your oreo cookie pops. You can drizzle chocolate over it.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback.

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

Like share and spread your love ❤️

ORANGE JELLO WEDGES

Orange Jello wedges is a very easy dessert that you can make in few minutes and it will never fail to please a crowd. When you are in the company of kids these are one of the best things to make when you want to impress them in a party. This recipe is totally drool-worthy and is a great party starter.

It is great for parties as well, because it looks so cute and attractive, ..everyone will love it.You make them with any fruits of your choice.
You can make watermelon jelly also.watermelon jello slices

My friend suggested using the orange skin to set the orange jelly. Looks like she saw that on some tv show. I really liked the idea. It is cute and fun to serve orange jelly this way.

Try this different method of making Jelly in an orange.

INGREDIENTS:
3-5 fresh oranges
1 pack orange jelly
1 pack Strawberry jelly (I used weik field brand )
(500 ml) of boiling water

INSTRUCTIONS:

Cut the orange in half and scoop the inside of the orange and set it aside. You can either eat it, use it for another recipe, or discard it. Do this for all the oranges.
Place your orange rinds on a sheet pan. Your orange rinds will need to be steady. You can place them on the top of plastic cups or in a muffin tray if you have one.
Get a medium sized bowl and add the boiling water to it. Dissolve the Jello powder package in the water. Stir until the powder completely disappears.(Follow the instructions as per the packet.)
Pour the Jello mixture into the hollowed orange skins. Pour into the middle of the orange to ensure that the jelly sits evenly.
Leave it undisturbed for 30 mins. If you touch and see it will be firm that’s the right stage. No need to keep in the fridge it will set well in room temperature itself. Once set you can leave it in the fridge until serving time.
Remove each orange cup from the glasses and, using a sharp knife, slice into two wedges. Continue until all orange cups are sliced into wedges.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback.

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

Like share and spread your love

HARA BHARA KABAB / VEG KABAB RECIPE WITH STEP BY STEP PICTURES

Hara bhara is one of my favorite dishes. I had been looking up to try this recipe from a lot many days but always wondered how to get the green color. I searched on the net and I found that if we add green veggies it would give a natural green color.refered to the recipe of Hara bhara kabab in few books and sites and came up with this method.

I made it in heart shape as to give it a valentine theme.

Hara bhara kebab gets its name by the healthy green spinach used in this recipe. With spinach, any green vegetables can also be added in this recipe including potato and paneer. It is great evening snack recipe and also can be an evergreen party starter and also good for kids who hate green vegetables.

INGREDIENTS:

1 bunch palak leaves/spinach
2 tsp oil
1 green chili / Hari Mirch, finely chopped
1 capsicum, finely chopped
¾ cup beans, chopped
¾ cup peas, fresh / frozen
2 potato, boiled and grated
¾ cup paneer/cottage cheese, crumbled
3 tbsp coriander leaves, finely chopped
1 tbsp corn flour
2 tbsp suji /rava
1tbsp peanuts crushed
½ tsp Kashmiri chili powder / Lal Mirch powder
½ tsp coriander powder/dhania powder
1 tsp amchur / dry mango powder
½ tsp garam masala powder
¼ tsp turmeric / Haldi
salt to taste
1 cup suji and 1/2 cup sesame seeds to coat
8 cashews, halved
oil for deep frying/shallow frying

INSTRUCTIONS:

firstly, blanch palak leaves by boiling palak for 2 minutes in water.squeeze off excess water and keep aside.
In a large kadhai heat oil and add green chili.also, add capsicum and saute till the moisture disappears.
further, add beans and peas saute well, transfer to the blender and allow to cool completely.
blend to the coarse paste along with blanched palak, transfer the blended paste into a large mixing bowl.
also add grated potato, paneer and coriander leaves.
further, add corn flour and suji. add in the spices and salt. mix well.
grease hands with oil and make small patties, sesame and with the help of cookie cutter make heart shapes.
cover the patties with sesame seeds mixture and garnish with cashew.
Grease your palms with oil and divide mixture into 8 equal portions.Take each portion and give it a heart shape using a cookie cutter.press it gently between your palm to flatten.
Heat 1-2 tablespoon oil in a nonstick pan or non-stick Tawa over medium flame. when the pan is medium hot, put tikis at a time and shallow fry until bottm surface turns light brown, it will take around 3-4 minute .
Flip each green tikki and shallow fry another side until light brown.
Transfer each kabab to a plate, serve hara bhara kabab with tomato ketchup or green chutney.

NOTES:

The spinach has to be blanched and has to be squeezed to remove the water content otherwise kebab may not hold its shape while deep frying.
Secondly, I have added corn flour and Suji to the vegetable dough. both are important as they helps to absorb the moisture and binds it properly.
Tikkis are shallow fried to use less oil but you can deep fry them to better crispness and taste .For deep frying , keep oil on medium flame and deep fry until golden brown.If you deep fry tikkis over low flame, they will seprate in oil and if you deep fry them over high flame, they will turn brown immediately.
In addition to fresh vegetables, I have even added crumbled paneer. this helps to bind all the vegetables and obviously adds a great taste to kebab.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback.

Hate to miss a recipe? Like my, Facebook to stay updated!

Astha’s Kitchen on Facebook

Like share and spread your love

CHOCO CARROT FUDGE/BURFI

Choco Carrot Fudge / Burfi is a simple fusion to Indian Traditional sweet Carrot Halwa .. Same delicious Carrot Halwa with awesome taste of Chocolate Ganache.

Carrot halwa is one of my all time favourite deserts, I make it more often than any other sweet. I make it in many different ways and each it comes out as tasty as ever. Carrots are a great veg for desserts, anything made out of it tastes delicious.

Every time I search new recipes to impress my daughters and add healthy nutrients to their diet.My elder daughter always likes a new creation of any Indian desserts.So this time this fusion.

Winter is the best season for Carrots. Juicy, Tender, Sweet red Carrots makes this delicacy extremely tasty. Layer of Chocolate Ganache makes it unique .

It tasted awesome and my daughter Nirali who is a perfect taste maker, raised her thumbs on the very first bite. If you are new for making sweets for the first time, this burfi is definitely an easy sweet to try out. So lets move on to the recipe of carrot burfi –

This is the recipe which I came up with and it turned out to be good..Hope you will love it and let me know how it turned out for you..

Recipe adapted..ruchivegkitchen

INGREDIENTS:
For Carrot Burfi
500 grams carrots about 4 cups grated carrots (gajar)
1/2 cup Sugar or according to your taste
2 tbsp Ghee (Clarified Butter)
1 cup milk powder or 100 to 105 grams milk powder
1 cup Milk
1 tsp Cardamom Powder
½ teaspoon ghee for greasing pan or tray or plate
1 tbsp homemade malai

For Chocolate Ganache:
1 cup Heavy Cream
1 cup Chocolate
1 tsp butter
1 tsp Vanilla Essence here’s the recipe.
How to make Chocolate Ganache (Truffle)

INSTRUCTIONS:

Rinse, peel and then grate 500 grams carrots. in cup measurement, you will need 4 cups grated carrots.grease a pan or tray with 1/2 to 1 tsp ghee and keep aside.
Mix milk powder and milk nicely. This is the best way to add milk powder in carrots.In a non stick wok, melt Ghee.
Add grated carrots . Mix well and allow it to cook for 4-5 minutes.
Now add Milk +milk powder mixture. Mix well and allow it to cook on medium flame.Keep stiring continuously.
Cook till milk gets evaporated and it starts thicking.Now add sugar and cardamom powder.As sugar melts, the mixture will be watery.Keep stiring continuously.
When mixture thickens and reduces, no bubbles there in wok, its time to switch off the gas
Pour the mixture in greased try . For more densed texture one can cook for more couple of minutes.
Add dry fruits at this stage, if you are adding any. With the help of spatula or spoon, smoothen the top part.
For Chocolate Ganache.. In a bowl take semi sweet chocolate chips or chopped chocolate. Add vanilla essence. In a pan heat heavy cream till it starts bubbling.
Pour hot cream on chocolate and allow it seat undisturbed for 8-10 mins. With a spoon or spatula mix it nicely. Make sure this ganache is smooth.
Pour Ganache on Carrot Burfi. Spread it evenly. Allow it to set for couple of hours. Or one can keep in refrigerator for 1-2 hrs.
Cut in pieces and Enjoy. I used heart shape cookie cutter. One can store in air tight container . Enjoy this winter specialty of India.

NOTES:

The recipe of carrot burfi is similar to the way gajar halwa is made. You can use any recipe of gajar halwa and make the barfi. You just need to cook more than what we cook for gajar halwa, so that the sugar cooks more and the barfi sets after cooling
This is a quick recipe and does not take much time, apart from grating carrots. the recipe can also be doubled or tripled.
One can just avoid chocolate ganache fusion and enjoy just Carrot Burfi alone. Add some Roasted Pistachio , Almonds and cashews.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback.

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

Like share and spread your love

SUGAR LESS DATES AND NUTS LADOO (HEALTHY KIDS RECIPE)

Now a days me and my daughters have started running in the morning. After that they have to go to school so, they have no time for breakfast.I am very much worried about it. So I decided to make these energy laddoos- easy to make and easy to eat.

Dates and dry fruits both provide warmth to the body and hence these Dates and Nuts ladoos serve as a delicious, healthy and nutritious winter breakfast with energy punch to start the day.

The dates and nuts ladoo recipe makes use of fresh dates,figs, Poppy seeds and nuts like Cashew Nuts, Almonds,raisins, Walnuts and Pistachios. Dates serve as natural sweetener and hence no additional sugar is added to this Ladoos. Recipe is very quick and easy to follow.

INGREDIENTS:

Pistachio – 1 tbsp chopped
Almonds – 4 tbsp chopped
Cashews – 3 tbsp chopped
Dates – 20
Raisins – 2 Tbsp
Ghee – 1 tbsp
Walnuts-2 tbsp chopped
poppy seeds 3 tsp
Cardamom Powder – 1 large pinch

INSTRUCTIONS:

First chop the pistachio, almonds, cashews, walnuts finely and keep aside.
Remove the seeds from the dates and using a food processor or grinder pulse the dates in small batches. This will make their small bits and save time of individual chopping of dates.
Heat up 1 tbsp ghee in a non stick wok and shallow fry Almonds and Cashew nuts on low to medium flame . You will get nice aroma from the nuts. Keep stirring for 1-2 minutes or until cashews turn light pink. Drain and remove from the wok and keep aside.
In the same ghee now roast the Pistachios and Walnuts for about a minute or so. Remoand keep with the Almonds and Cashews.
Now roast the Poppy seeds on low flame in the same wok with left over Ghee for 1 minute. Keep stirring continuously .
At the end add the dates in the wok along with poppy seeds. Mix properly and put off the flame. Now add the roasted nuts followed by Cardamom powder. Mix everything nicely and allow the mixture to cool down for 5 minutes.
Once the mixture cools a little, mix it with hands to form a dough.
Pinch small portion and roll out into a small gooseberry shape ball between the palms. Repeat the same for all the Ladoos. You may make big ones or small bite size depending on your choice.
Keep them in an air tight container. Serve with warm milk as a healthy and filling Breakfast. NOTES:

Choice and quantity of the nuts can be changed based on your preference.
While sauteing the dates, be sure not to overcook them. Or else the sugars may burn and the ladoo will taste bitter or else the sugar might caramelize and ladoo will harden after cooling.
Slightly grease the mixie jar or food processor before pulsing the dates. This will help the dates not stick to the jar.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback.

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

Like share and spread your love

Cornflakes Nutella Balls Recipe

This diwali give a chance to your kids to make diwali sweets. They will enjoy and love it. This fireless recipe is easy and taste just awesome…My daughters were very happy and said “wow mumma yummy and delicious” ..

This one is so good because it just needs a handful of ingredients and it is sweet, crunchy and chewy as well.

Recipe courtsey…yummytummyaarthi.com

INGREDIENTS:

Cornflakes – 1 cup
Nutella – 1/4 cup + more as needed
Kishmish / Golden Raisans – 1 tblspn
Tutti Fruity – 1 tblspn
coloured sugar coated fennel (sauf ki goli) or sprinkles for decoration

INSTRUCTIONS: