Crumpled paper art for kids

Well, teaching kids comes with a lot of benefits, as it's a process of learning and experimenting for oneself with so many fun activities while teaching. I did this "crumpled paper art" recently and I must say it was really interesting and fun for children, and I really love the bright, colorful end-products! This is a very easy activity to do with 3-5 year old children with a bit of supervision. This is exactly how to create these simple and fun crumpled paper art.

Materials required:

Paper (any desired size, but I used 1/2 of an A4 size paper)
Liquid paint colors (2 or 3 colors)
Small brush to paint

1. Let the child crumple the paper he has nicely with his hands. 
2. Then let him/her choose one single color he wants to use and let him color the outside of the crumpled paper with that color using the brush.  
3. Now let him open that paper. There will be paint on few areas on the paper and the rest will be white. So let the child crumple the paper again nicely with his hands.
4. Now let him chose another color and paint the remaining white areas with the another color. The colors can even overlap as they will form even colorful pattern. 
5. After it's done, let the child open up the paper carefully. The colors will be spreading and mixing on the paper creating a pattern. 
6. Crumple the whole colored paper one more time nicely and open up the paper very carefully as it would be wet with the color and we don't want our art to tear. 
7. You can use a third color as well and repeat the same steps but we used only two colors as by the end of using two colors and crumpling the paper, it was too wet to use another color. 
8. Let it dry completely. Your crumpled paper art is ready! Make many with your child using different colors each time. Decorate in your child's room.
   

Notes: 

• It's a messy artwork but completely fun. 
• This activity, whole crumpling the papers and painting and opening up is good for improving the fine motor skills.
• It will be good to use colors that combine to form another color like blue+ yellow makes green so that the art would be more colorful where the colors overlap. 
• Use an apron before you start this paint activity as it's a messy activity and children can easily get color on their clothes. 
• Small children might need help with opening up the paper, but it's good and fun for all pre-schoolers. 

 

Maa ki daal/Kaali Dal/Black lentils

Maa ki dal (typically called maah di daal) or kaali daal is a typical recipe made in Punjabi households and this recipe my dear, has always been very much famous in my home. This is a very simple version of dal, unlike the Dal Makhani recipe, there is no butter, ghee, cream, cashews, spices etc. added in this recipe and this is a perfect homely recipe made only using black whole lentils, simmered in a simple masala and served without any garnish and served with simple garam garam ghee wali chappati.

My Nani has a saying about this dal in my home which goes like: "Maah di daal, te hove do ghee chupdi rotti naal" !! (Black lentils with two ghee smeared chappatis is a heaven!).

Have previously shared three equally yummy and different recipes using the same whole black lentils:
Dal Makhani: The royal taste of Punjab
Dal Bukhara recipe
Amritsari Langar wali Dal recipe

Here's the recipe for maa ki daal/ black lentils soup..

Ingredients:

Black whole lentils: 1 cup
Onion (chopped): 1
Garlic (chopped): 4 cloves
Ginger (grated): 1 inch
Tomato (chopped): 1
Green chili (finely chopped): 1
Cooking oil: 2 tsp.
Cumin seeds: 1 tsp.
Asafoetida: a pinch
Salt to taste
Red chili powder: 1 tsp.
Turmeric powder: 1 tsp.

1. Soak the black whole lentils in water for 6-8 hours or overnight. 
2. Wash thoroughly and drain the water in which the lentils were soaked. Pressure cook for 8-10 whistles with salt or until soft. 
3. Heat oil in a pan and crackle the cumin seeds. As they crackle, add the asafoetida.  
4. Add the onion and ginger and fry the onions until they are transparent. 
5. Add the garlic and fry for about 2 minutes. 
6. Add the tomatoes and green chili and sprinkle salt. Mix well and let cook until the tomatoes are soft and mushy. 
7. Add the red chili and turmeric powder and mix well. Turn off the flame after 2 minutes. 
8. Add this masala to the boiled dal and simmer for about 15 minutes. Turn off the flame and serve hot. 
9. This dal is best served with simple chappatis smeared with ghee. Please do not add any garam masala or any other masala. This simple, homely flavor is actually the specialty of this dish without and added spices. Ideally this dal is also not garnished with anything and savored in its simple form.
10. Enjoy !!! 

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Choco-Shrikhand

Summers are almost here and it's time to cool off by gobbling up some yummy cooling delicacies instead of hot curries. And dessert! Because calories don't count while eating dessert, isn't that true? ;) And even though everyone is fond of ice-creams in summer, this is another low-calorie, no sugar, quick and easy dessert to fill up your sweet cravings after dinner.

I have always been making shrikhand from fruits and I have already shared Strawberry Shrikhand, Mango Shrikhand and Cherry shrikhand. But then I tried this yummy dessert and fell in love with this. Try this, you're sure to love it!

Ingredients:

Hung yogurt/thick Greek yogurt: 1 cup
Milk: 6 tbsp.
Cocoa powder: 3 tbsp.
Honey: 4 tsp.

1. Take the milk in a bowl and slowly mix in all the cocoa powder, stirring nicely so there are no lumps remaining. 
2. Microwave the milk for 1 minute on high to cook the cocoa powder and then let it cool down completely. 
3. Slowly add this to the hung yogurt or Greek yogurt and mix completely. Add the honey to this mix and stir well so that it mixed in uniform manner. 
4. Take out the mix in serving bowls and refrigerate for about 4-6 hours. 
5. Remove from the fridge, decorate as you wish and serve shrikhand chilled immediately.

Loved the recipe? Please do leave a comment/feedback in the comments section below as it really motivates me. And do connect with me on Facebook for yummy updates. 

Chettinad Fish Curry

Hot and spicy curry with a beautiful fiery color, without the use of much spices and red chilis, this fish curry is a yummy and wonderful companion with boiled rice and makes for an awesome meal for those who love Indian style fish curries (and those who don't are sure to fall in love with this one)!!

Ingredients:

Fish: 400 gm (I used salmon fish)
Curry leaves: a handful
Fenugreek powder: 2 tsp.
Lemon juice: 2 tsp.
Cooking oil: 3 tsp.
Fennel seeds: 1 tsp.
Mustard seeds: 1 tsp.
Dried red chili: 1
Onion (chopped): 1 large
Ginger-garlic (crushed): 4 tsp.
Tomato (chopped): 2
Salt to taste
Red chili powder: 1 tsp.
Turmeric powder: 1 tsp.
Coriander powder: 1/2 tsp.
Tamarind: 2 tsp.
Coconut milk: 1/2 cup

1. Clean and cut the fish into desired size and marinate it with fenugreek powder, half the curry leaves and lemon juice and leave for 30 minutes. 
2. Heat oil and fry the marinated fish from both sides until crispy and golden. Remove from the pan and keep aside. 
3. Heat up the same oil on medium flame and splutter mustard seeds and fennel seeds. Add the dried red chili. 
4. Add the chopped onions and fry until the onions are transparent. 
5. Add the crushed ginger-garlic and fry until the raw smell disappears. 
6. Add the chopped tomatoes and sprinkle salt. Cover and let cook until the tomatoes are soft and mushy. 
7. Remove cover and add the dry spices: red chili powder, turmeric powder and coriander powder. Mix well. Add the tamarind and mix well again. 
8. Add the coconut milk, mix everything well and cover again. 
9. Remove cover after 5 minutes and add 3 cups of water. Cover again and let simmer and boil for 10-12 minutes. 
10. Remove cover and let cook open for another 5 minutes. Give a good stir and add the fried fish. Turn off the flame and cover. 
11. Remove cover after 10 minutes and the yummy, spicy curry is ready to eat. Serve with plain boiled rice or jeera rice. 

   
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Chicken Biryani in Slow Cooker

Biryani !! The mention of this dish always makes me drool and undoubtedly I can have a serving of biryani even with a full stomach. And I know nobody can resist a plate full of yummy biryani. But whenever I think about preparing the same, I feel really tired by thinking the elaborate process involved in cooking of biryani and I can totally not prepare it, no matter how much I'm craving for it. I'm sure you know the feeling of craving something and then not being able to have it because you are too tired to prepare it and you know you won't get that awesome dish anywhere else.

But now, you actually can! And without tiring yourself out and also without putting in much of an effort and time. Believe me, we had this biryani on a weeknight dinner which was a working day, all because my slow cooker was putting in all the efforts to make this yummy biryani, bursting with flavors, while I was at work. It's so simple you could actually put in just 15 minutes of your time and can relish this dish any day. It requires some before hand preparation though, but 15 minutes, for a biryani, I'm sure that's not asking a lot.

Ingredients:

For marination:

Chicken: 300 gm
Ginger-garlic paste: 6 tsp.
Yogurt: 1 cup
Salt to taste
Red chilli powder: 1 tsp.
Cumin powder: 1 tsp.
Coriander powder: 1 tsp.
Garam masala: 1 tsp.
Mango powder: 1 tsp.
Lemon juice: 4 tsp.

For masala:

Cooking oil: 3 tsp.
Onion (chopped): 1
Ginger (chopped): 6 cloves
Garlic (chopped): 1 inch
Green chilli (chopped): 1
Tomato (chopped): 2
Butter: 2 tsp.
Salt to taste
Red chilli powder: 1 tsp.
Garam masala: 1 tsp.
Kasoori methi: 1 tsp.
Yogurt: 1/4 cup

For biryani:

Rice: 2 cups
Cooking oil: 3 tsp.
Onion (sliced): 2
Cashews: a few
Home made biryani masala: 2 tsp. (Recipe: Home made biryani masala)
Milk: 1/4 cup
Saffron strands: a few
Mint leaves: a handful
Coriander leaves for garnish

1. Wash and clean the chicken and marinate the chicken in marinating ingredients. Cover and refrigerate overnight or 8 hours. 
2. Take out the marinated chicken 30 minutes before you begin the preparation to bring it to room temperature.  
3. Turn on your slow cooker and add oil to it. Add the marinated chicken and mix it. 
4. Add the chopped onions, garlic, ginger, green chili and mix well. 
5. Add the salt and red chili, mix well. Add the dollop of butter and cover the slow cooker. Turn it on the low mode and leave for work. Let it cook slowly for about 8 hours. 
6. After 8 hours, add the chopped tomatoes and the yogurt. Mix well and cover again and turn on the mode to high. 
7. Boil rice: How to make the perfect boiled rice. 
8. Turn off the slow cooker. Take out all the contents in a big bowl. Now layer the rice at the base of slow cooker bowl and then a layer of chicken. Add another layer of rice and sprinkle the mint leaves. Add the remaining chicken and cover it with another layer of rice. 
9. Sprinkle the biryani masala over this rice layer. Add the saffron strands and sprinkle the milk. Cover the slow cooker and turn on again on slow mode. Leave for an hour. 
10. Heat oil in a deep bottomed pan and fry the sliced onions until they are brown and crisp. Toast the cashews in the same oil. 
11. Open the slow cooker, add the sliced onions and cashews, garnish with fresh coriander leaves and serve hot !! 

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Rajasthani Gatte Ki Sabzi

Gatte ki Sabzi is an authentic Rajathani dish and is an essential part of a Rajasthani Thali food. Well I belong to Jaipur (Rajasthan) and even though we had the authentic Punjabi dishes being cooked all the time, it was totally normal for us to eat Rajathani dishes as much as our Punjabi dishes. The one most popular dish was Panchmel Dal with Baati and another was this: Rajasthani gatte ki sabzi. Mom used to prepare this regularly and Rajasthani food was even served at weddings so it's all the more favorite.

Gatte is basically cylindrical rolls made of chickpea flour and boiled, cut and added to a wonderful yogurt-based flavorful curry. This can be savored with roti, paratha or even jeera rice (as my husband loves it).

Ingredients:

For gatte:

Chickpea flour (besan): 1/2 cup
Red chili powder: 1 tsp.
Carom seeds: 1 tsp.
Fennel seeds: 1 tsp.
Yogurt: 6 tsp.
Oil: 2 tsp.

For the curry:

Cooking oil: 2 tsp.
Cumin seeds: 1 tsp.
Asafoetida: a pinch
Onion (grated): 1 big/2 small
Garlic (chopped): 4 cloves
Turmeric powder: 1/2 tsp.
Red chili powder: 1 tsp.
Salt to taste
Yogurt: 1 cup
Chickpea flour: 2 tsp.

1. Add besan in a bowl and mix all the dry spices: red chilli, carom seeds, fennel seeds. Add the yogurt and oil and mix well. 
   
2. Make a dough using a little water if required. Divide the dough into equal parts and roll them into cylindrical forms. 
   
3. Boil water on high heat and add the cylindrical rolls to the water. Let boil until they are floating to the top of the boiling water. Drain the water and remove the cylinders. Now the gattas are ready. Let them cool down. 
4. Now we prepare the curry: Heat oil and crackle the cumin seeds and add asafoetida. 
5. Add the grated onion and mix well. Let cook until the onion turns brown. 
   
6. Add the chopped garlic and mix well, let cook for a minute. 
   
7. Add turmeric powder and red chili powder. Mix well. 
   
8. Mix the chickpea flour with the yogurt nicely and add this mix to the masala. Mix very well and add two cups of water. Add salt and bring to a boil. 
    
   
9. The boiled cylindrical rolls (gattas) would be cooled by now; cut them into small rounds. 
   
   
   
   
10. Add these rounds to the boiling curry. Mix well and let cook for 5 minutes.  
    
11. Turn of the flame and serve hot with jeera rice or chappatis (flat bread). 

The gatte ki subzi is typically made with the yogurt based curry and no tomatoes are added. But you can also make tomato based curry. Follow the same steps till step 7. After that add puree of two tomatoes and mix well. Let cook it completely so it blends in the masala. After that follow same steps from step 8. Wonderful gatte ki subzi with tomato base is ready! You can even alternate between sometimes making yogurt base curry and sometimes with tomatoes as both give distinctively different flavors.

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Whole wheat banana chocolate muffins

If you have been following my posts, then you might have read my post about How I took a leap towards baking and the recipe of  one-minute chocolate cake. I had always wanted to bake but was always scared to, and finally took the leap on the leap day: 29th of February.

So after I did my first bake, One minute chocolate cake, I was obviously motivated to try my hands on more baking. And I had few over-ripe bananas which nobody was eating. So I decided to use them and bake some muffins using those. I had seen so many recipes left, right and center of cakes, cookies, muffins but they were so many I had no idea which one to follow. So I called up my sister who bakes the best of the goodies and she told me it's really easy and gave me this simple recipe for beginners like me which obviously turned out so yummy I couldn't believe myself that I have ACTUALLY baked something, and something so soft, moist and yummy.

I have been baking these every week ever since and these have turned out to be the perfect tea-time snack and also on-the go snack. They stay good for up to 2 weeks when refrigerated.

So here's the basic simple recipe for these muffins.

Ingredients:

Whole wheat flour: 1 cup
Sugar: 1/2 cup
Cocoa powder: 2 tsp.
Baking soda: 1/2 tsp.
Over ripened bananas: 2
Egg: 1
Oil: 1/4 cup
Yogurt (beaten): 2 tsp.
Vanilla essence: 1 tsp.
Chocolate chips as per requirement

1. Pre-heat the oven at 200 C for about 20 minutes while you prepare the mix. 
2. Begin by sieving the whole wheat flour in a big mixing bowl. Sieve in cocoa powder and the baking soda. 
3. Mix everything slowly but really well so that there are no lumps remaining. Keep aside. 
4. In another big mixing bowl, add the sugar. Break the egg in the bowl and beat it well. Do not over mix. I used a hand whisk. 
5. Now add the well mashed bananas and again mix well. 
6. Add the oil, yogurt and vanilla essence. Mix everything slowly with the help of whisk. You can also use the electric mixer. 
7. Slowly begin to add the flour mix to this mix. Add a little at a time and keep on mixing but remember not to over mix. Just mix it until you see no lumps. The mix should be little flowy and not dense. 
8. Spray the muffin molds (I used paper molds) with very little oil. Fill in the mixture in all the molds up to half. 
9. Sprinkle the chocolate chips over the forms filled with mixture. I have used small chopped pieces of dark baking chocolate. 
10. Bake for 30 minutes at 200 C. Then do the toothpick test. Insert a toothpick in the middle of the muffin, it should not have the batter stuck to it, it should come out clean with little crumbles. If not done, bake for a little more time until the toothpick comes out clean. 
11. Remove and serve warm with tea. Let cool completely and it can be stored for many days in the refrigerator in air tight container. Enjoy! 

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