I need concept for snack trays appropriate for a mixed group of preschoolers from various ethnic background, including Sikh, Hindu, and Muslim. I know the foods will need to be kosher and lacto-vegetarian, but do they also need to be lacto-vegetarian? Apart from fruits, veggies, and rice crackers...what can I serve?
Answers:
Here are some Indian recipes...could be Hindu or Sikh?Sorry I guess Nanaimo bar are Canadian...it was misfiled..
Sweet, Spiced Balls of Chickpea Flour
Mix together surrounded by a large saucepan:
2 1/2 cups chickpea flour
1/2 cup vegetable grease
1/3-1/2 cup ghee (see recipe below)
powdered almond (opt.)
Sauté over low heat, stirring frequently, for 20-25 minutes until softened to the consistency of peanut butter and slightly browned.
Take rotten the heat and cool for roughly speaking 5 minutes, then donate:
2 cups granulated sugar
1/2 teaspoon cardamom powder
Mix well. Let cool for as long as possible, at lowest 30-60 minutes. The balls are easier to form when the ingredients are room heat. Make into 1” balls by squeezing something like 1 heaping teaspoon of dough put money on and forth from one hand to another. Continue this process until respectively ball is firm and shiny. The mixture will be crumbly at first, and it take a number of pass between your hands for the bubble to form. If you are finding the mixture too crumbly, be sure you have consent to it cool enough. Some individuals find using a melon baller helps the process. As a end resort, add for a time more melted ghee.
*or equal parts pink cream of wheat and all-purpose white flour
http://www.ivcooking.com/p269_12.php%22%...
How To Prepare Ghee
Ghee is a healthy alternative to butter and oil. It is available at natural foods and Indian product stores or you can prepare the ghee yourself:
Makes 1 1/2 cups
45 min, 5 min prep
1 lb unsalted butter
cheesecloth
Heat unsalted butter contained by a stainless steel, thick-bottomed sauce pan, over a low-medium flame.
Allow the grease (ghee) to separate from the milk solids.
Periodically remove the foam that accumulates at the top.
When the grease is clear in color, the ghee is done.
Remove from the stove and allow to cool for a while, than meticulously pour off the ghee into a wide-mouthed jar through several layer of cheese cloth secured to the opening of the jar or through a fine mesh strainer.
Cover the jar and store at room heat.
http://www.recipezaar.com/55434...
*****
Rava Laddoo
INGREDIENTS:
3 cups (500 gms) Sooji/ Rava/ Semolina (coarse variety)
6 tbsps ghee (see recipe below)
1 1/2 cups (300 gms) sugar
2 cups (500 ml) milk (full cream)
3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
PREPARATION:
Heat a weighty pan on a surrounding substance flame and when hot add the ghee. When it melt, add the cashews and rasins and fry for 2-3 minutes. Drain near a slotted spoon and remove onto paper towels.
Keep aside for following.
In the same ghee, supply the Sooji and mix well.
Roast the Sooji (stirring frequently) till it begin to turn a very lantern golden color and give past its sell-by date a faint aroma.
Add the sugar and mix economically.
Now gently attach the milk, stirring all the while to prevent lumps from forming. If any do form, take home sure to break them with the posterior of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is sticky and begins to come away from the sides of the tub.
Add the nuts and raisins now and mix economically. Turn off the fire and allow the mixture to cool till you are competent to comfortably handle it.
Now form the mixture, a bit at a time, into lime-sized balls (Laddoos). Press calmly but firmly with delicately greased palms to ensure they have no cracks and are firm and smooth. Arrange the Laddoos on a delicately greased platter as you prepare.
The Laddoos will become firmer if left alone for approximately partially an hour. They are now geared up to serve or store for later. Keep within an airtight container for upto 1 week
How To Prepare Ghee
Ghee is a healthy alternative to butter and oil. It is available at natural foods and Indian product stores or you can prepare the ghee yourself:
Makes 1 1/2 cups
45 min, 5 min prep
1 lb unsalted butter
cheesecloth
Heat unsalted butter within a stainless steel, thick-bottomed sauce pan, over a low-medium flame.
Allow the grease (ghee) to separate from the milk solids.
Periodically remove the foam that accumulates at the top.
When the grease is clear in color, the ghee is done.
Remove from the stove and allow to cool for a while, than meticulously pour off the ghee into a wide-mouthed jar through several layer of cheese cloth secured to the opening of the jar or through a fine mesh strainer.
Cover the jar and store at room warmth.
http://www.recipezaar.com/55434...
****
Nanaimo Bars (Canadian)
Bottom Layer
1/2 cup unsalted butter (European style cultured)
1/4 cup sugar
5 tbsp. cocoa
1 egg beaten
1 1/4 cups graham cracker crumbs
1/2 c. finely chopped almonds
1 cup coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from bake. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" jar.
Second Layer
1/2 cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until lighting. Spread over bottom layer.
Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
Melt chocolate and butter over low fry. Cool. Once cool, but still liquid, pour over second covering and chill in refrigerator.
Estimated calories per Nanaimo Bar = 143
Variation
Add 1 tsp peppermint extract tp the second division and a few dropps of green food coloring.
Use white chocolate instead of dark for the third echelon!
samosas, hummus, baba ganouj, chapati, chutneys, turkish meatballs, kibbeh, makka poa, fried bean puffs
chicken mcnuggets and macaroni & Cheese
More Questions & Answers...
Answers:
Here are some Indian recipes...could be Hindu or Sikh?Sorry I guess Nanaimo bar are Canadian...it was misfiled..
Sweet, Spiced Balls of Chickpea Flour
Mix together surrounded by a large saucepan:
2 1/2 cups chickpea flour
1/2 cup vegetable grease
1/3-1/2 cup ghee (see recipe below)
powdered almond (opt.)
Sauté over low heat, stirring frequently, for 20-25 minutes until softened to the consistency of peanut butter and slightly browned.
Take rotten the heat and cool for roughly speaking 5 minutes, then donate:
2 cups granulated sugar
1/2 teaspoon cardamom powder
Mix well. Let cool for as long as possible, at lowest 30-60 minutes. The balls are easier to form when the ingredients are room heat. Make into 1” balls by squeezing something like 1 heaping teaspoon of dough put money on and forth from one hand to another. Continue this process until respectively ball is firm and shiny. The mixture will be crumbly at first, and it take a number of pass between your hands for the bubble to form. If you are finding the mixture too crumbly, be sure you have consent to it cool enough. Some individuals find using a melon baller helps the process. As a end resort, add for a time more melted ghee.
*or equal parts pink cream of wheat and all-purpose white flour
http://www.ivcooking.com/p269_12.php%22%...
How To Prepare Ghee
Ghee is a healthy alternative to butter and oil. It is available at natural foods and Indian product stores or you can prepare the ghee yourself:
Makes 1 1/2 cups
45 min, 5 min prep
1 lb unsalted butter
cheesecloth
Heat unsalted butter contained by a stainless steel, thick-bottomed sauce pan, over a low-medium flame.
Allow the grease (ghee) to separate from the milk solids.
Periodically remove the foam that accumulates at the top.
When the grease is clear in color, the ghee is done.
Remove from the stove and allow to cool for a while, than meticulously pour off the ghee into a wide-mouthed jar through several layer of cheese cloth secured to the opening of the jar or through a fine mesh strainer.
Cover the jar and store at room heat.
http://www.recipezaar.com/55434...
*****
Rava Laddoo
INGREDIENTS:
3 cups (500 gms) Sooji/ Rava/ Semolina (coarse variety)
6 tbsps ghee (see recipe below)
1 1/2 cups (300 gms) sugar
2 cups (500 ml) milk (full cream)
3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
PREPARATION:
Heat a weighty pan on a surrounding substance flame and when hot add the ghee. When it melt, add the cashews and rasins and fry for 2-3 minutes. Drain near a slotted spoon and remove onto paper towels.
Keep aside for following.
In the same ghee, supply the Sooji and mix well.
Roast the Sooji (stirring frequently) till it begin to turn a very lantern golden color and give past its sell-by date a faint aroma.
Add the sugar and mix economically.
Now gently attach the milk, stirring all the while to prevent lumps from forming. If any do form, take home sure to break them with the posterior of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is sticky and begins to come away from the sides of the tub.
Add the nuts and raisins now and mix economically. Turn off the fire and allow the mixture to cool till you are competent to comfortably handle it.
Now form the mixture, a bit at a time, into lime-sized balls (Laddoos). Press calmly but firmly with delicately greased palms to ensure they have no cracks and are firm and smooth. Arrange the Laddoos on a delicately greased platter as you prepare.
The Laddoos will become firmer if left alone for approximately partially an hour. They are now geared up to serve or store for later. Keep within an airtight container for upto 1 week
How To Prepare Ghee
Ghee is a healthy alternative to butter and oil. It is available at natural foods and Indian product stores or you can prepare the ghee yourself:
Makes 1 1/2 cups
45 min, 5 min prep
1 lb unsalted butter
cheesecloth
Heat unsalted butter within a stainless steel, thick-bottomed sauce pan, over a low-medium flame.
Allow the grease (ghee) to separate from the milk solids.
Periodically remove the foam that accumulates at the top.
When the grease is clear in color, the ghee is done.
Remove from the stove and allow to cool for a while, than meticulously pour off the ghee into a wide-mouthed jar through several layer of cheese cloth secured to the opening of the jar or through a fine mesh strainer.
Cover the jar and store at room warmth.
http://www.recipezaar.com/55434...
****
Nanaimo Bars (Canadian)
Bottom Layer
1/2 cup unsalted butter (European style cultured)
1/4 cup sugar
5 tbsp. cocoa
1 egg beaten
1 1/4 cups graham cracker crumbs
1/2 c. finely chopped almonds
1 cup coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from bake. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" jar.
Second Layer
1/2 cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until lighting. Spread over bottom layer.
Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
Melt chocolate and butter over low fry. Cool. Once cool, but still liquid, pour over second covering and chill in refrigerator.
Estimated calories per Nanaimo Bar = 143
Variation
Add 1 tsp peppermint extract tp the second division and a few dropps of green food coloring.
Use white chocolate instead of dark for the third echelon!
samosas, hummus, baba ganouj, chapati, chutneys, turkish meatballs, kibbeh, makka poa, fried bean puffs
chicken mcnuggets and macaroni & Cheese
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