It’s the one event that every kid looks forward to, year after year. So do mommies and daddies, as they begin prepping for it early, with themes and games all planned with precision. After all, who doesn’t want a party that is the talk of the kiddie circle! But there’s one tough spot—despite all your creative ideas for the menu, children are rarely interested in the eats unless it is a pile of junk! So we did the hard work and asked chefs to put together a smorgasbord of delicacies that is guaranteed to take a birthday party a notch higher. After all, todays kids are just as discerning when it comes to food as their parents, thanks to television shows like Chef Manual and Junior Master Chef that feature young people cooking up a storm.
The thumb rule for a kiddie party menu is this: food should be easy to make and handle and tastes good. Finger foods like potato fries, chicken fingers, sauced vegetable sticks or cottage cheese tikka are much loved. Pizzas, burgers, innovative sandwiches and cookies, cupcakes with DIY toppings, ice cream sundaes are a big hit.
COOK and CREATE!
Young Chefs Academy by Aparna Todi of The Learning Place (www.learningplace.co.in)
(A-55, Kailash Colony, Delhi)
Read It! (Read your recipe all the way through before you begin!)
Place It! (Get everything out and ready to cook!)
Maida - 2 1/2 cups, (all-purpose flour)
Baking powder - 1 1/2 tsps.
Baking soda - 1/2 tsp.
Butter - 3/4 cup, softened (room temperature)
Sugar - 1 2/3 cups of powdered sugar
Vanilla essence - 1/2 tsp.
Milk - 3/4 cup (Luke warm)
Yogurt - 1 cup (room temperature)
Any 5 coloured frosting
(Time to cook!) Create It!
Pre-heat oven to 180 C. Line cupcake molds with cupcake liners and keep aside.
Sieve flour, baking powder and baking soda twice. Keep aside.
In a bowl, cream the powdered sugar and butter till light and fluffy.
In another bowl, mix milk, yogurt and essence. Whisk well for a minute. Pour this milk mixture into the butter-sugar mixer and whisk till well combined.
Add the flour and fold into the batter. Do not over beat. Just fold till not trace of flour is found.
Pour up to 2/3rd of the batter in each cupcake liner. Bake in a pre-heated oven for 18-20 minutes. Check from 15 minutes onwards. It will not brown too much and will appear white in colour after baking.
Place a tooth pick in the center of the cake and if it comes out clean, the cupcake is done. Remove from oven and cool for 10-15 minutes.
Divide frosting into five separate small bowls. Stir 1 teaspoon desired color gel food color into each bowl. Spoon each colour frosting into separate decorating bag fitted with desired tip. Pipe frosting on cupcakes to look like monster’s fur.
Decorate each cupcake as desired using candy eyeballs and decorating gel.
Little Chefs by Sam Peres (gourmet party food live stations for kids) (Farm No.9, 8th, Avenue, Bandh Road, Chattarpur, Delhi)
Mini Sausage Rolls:
Rolled Puff Pastry
Chicken Sausage or Chicken Cocktail Sausage
Remove the Skin from the Sausages.
Diagonally make a small cut in the Sausage and fill with Cheddar Cheese.
Cut the Puff Pastry into 2 inch strips, place the Sausage inside and roll up.
Brush with Egg Wash and bake for 15 mins at 240 degrees C.
Fish ‘n’ Chips w/ Tartare Sauce:
Basa Fish cut in thick strips
Oil for Deep Frying
Light Soya Sauce
Capers (Fine Chopped)
Gherkins (Fine Chopped)
Jalapenos (Fine Chopped)
Mix all Ingredients together
Crazy Café (Cafe # 69, Satya Niketan, Opp Sri Venkateswara College New Delhi) by Vidhu Shekhar
1 cup yellow cornmeal 1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white sugar
4 teaspoons baking powder
1 cup milk
1 quart vegetable oil for frying
2 packages chicken frankfurters
16 wooden skewers
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Total time – 40 m bake time- 30 m Servings- 16
450 g pizza dough
200 g pound fontina cheese, grated
16 wooden popsicle sticks
16 pepperoni slices, or other desired toppings
pizza sauce, for dipping
- Preheat the oven to 230 degree C. Divide the pizza dough into 16 pieces and roll each into a ball.
- Insert a wooden popsicle stick into the center of each pizza dough ball, flatten into a disk, and place on a parchment paper lined baking sheet.
- Sprinkle grated cheese onto each pizza lollipop, top with a pepperoni slice or other desired toppings, and extra cheese.
- Place the pizza lollipops in the oven and bake for 25-30 minutes, until the cheese is melted and the pizza dough is golden brown.