Toddler’s Party Menu

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For T’s first birthday, we wanted to have a small intimate celebration with all of his toddler buddies and some ‘mum-made’  food. We’d planned a pool party with inflatable pools set up in the balcony. The water baby that he is, he was the first one in and the last one out, making it quite a  fun ‘splashy’ first birthday!

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The menu was fairly simple and everything on it was as much for the adults as it was for the babies.

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On the menu:

  • Strawberry yogurt smoothie
  • Sour cream, spinach and onion dip
  • Nachni/Raagi (finger millet) chips
  • Cheesy potato and onion bake
  • Strawberry, kiwi and feta cheese salad
  • Cheese and chocolate spread sandwiches
  • Cream cheese and whipped cream frosting double layered chocolate cake

Here are the recipes to a few of the items on the menu:

A) Sour cream, spinach and onion dip (Thank you Ramya Kapadia for this wonderful recipe!)
dip

  • Home made sour cream
  • Blanched spinach
  • Diced onions
  • Salt and cracked pepper
  • Mustard powder
  • Olive oil

Method:

  • Finely chop the spinach and the onions, then sauté them in olive oil
  • Once cool add the mix to the sour cream
  • Add salt, pepper and mustard powder to taste
  • Serve cool

Sour Cream:

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Method:

  • Take liquid whipping cream or fresh cream and bring it to room temperature
  • Heat the glass jar in which you will make the sour cream for about 30 seconds in the microwave
  • Add a spoonful of yogurt to the jar and then pour the fresh cream into it
  • Cover with a muslin cloth and let it set for about 24 hours
  • The sour cream you could get will be a little runny, though the dip should set well once you pop it in the fridge

B) Raagi Chips (Thank you Revati Jathar for inspiring me to make these!)

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  • Raagi flour
  • Wheat flour
  • Olive oil
  • Water
  • Salt
  • White and black sesame seeds
  • Oregano leaves or powder

Method:

  • Prepare a dough with the wheat, raagi flour, salt, oregano, water and olive oil
  • Make small balls with it and roll each one out with a rolling pin sprinkle the sesame seeds on top and gently roll over
  • Careful not to embed the seeds too deep
  • Once done cut into desired shapes and bake them in the oven at about 220ºC for about 15 minuets, keep a watch intermittently so as to make sure they don’t burn
  • Store in a air tight container

C) Cheesy potato and onion bake

Bake

  • Potato chopped into small cubes
  • Onions chopped small
  • Fresh oregano
  • Olive oil
  • Salt
  • Cracked pepper
  • Mustard powder
  • Shredded cheddar cheese
  • Fine bread crumbs

Ingredients for the sauce

  • Shredded Cheddar cheese
  • Wheat flour
  • Cracked pepper
  • mustard powder
  • Olive oil
  • Milk

Method:

  • Par boil the chopped potato cubes
  • Sauté the potatoes and the onions in olive oil until the onions turn pink
  • Add in the salt, pepper, mustard powder and the oregano
  • Prepare separately the white sauce

The sauce,

  • Sauté the wheat flour in a little olive oil and add milk
  • Whisk vigorously so that no lumps are formed. Alternatively you could mix the oil, flour and the milk and bring to a boil. Don’t forget to keep whisking
  • Once it starts to thicken a bit add the shredded cheddar cheese and all the seasoning
  • Add milk if required to achieve a slightly runny consistency

The dish,

  • In a bake dish add the veg and pour out the white sauce on the top
  • Top it off with more cheese and bread crumbs
  • Bake for 20 minuets on 220ºC or until the cheese and crumbs turn crisp and brown
  • Serve warm

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