Mango Pickle

Ingredients :

1 large mango
½ cup red chilli powder
¼ tsp haldi powder
½ tsp methi seeds
¼ tsp mustard
¼ tsp hing
¼ cup salt
¼ cup cooking oil

Method :

Slice mango into small dices, removing the pitt, put salt and haldi.
Keep it aside for 4 to 5 days. Put red chilli powder to this mango and mix it properly.
Roast methi seeds and dry grind it and keep it aside. Heat oil in a pan, and put mustard, and hing and let it cool.
When the above oil becomes room temperature, mix it with the mango, and put the roasted methi powder.

Tindora Pickle

Ingredients :

¼ lb tindora
1½ tsp chilli powder
1 tsp mustard ground into powder
½ tsp methi grounded into powder
Salt to taste
6 flakes garlic
Sesame oil as needed

Method :

First clean the tindora and wipe them with a clean cloth thoroughly.
Cut them into 4 pieces length wise and then cut them into half.
Now add the chillipowder, mustard powder, methi powder, salt, garlic and oil to the cut pieces.
Oil should be in such a manner that all the pieces must be submerged in it.
Mix it well with a spatula and leave it undisturbed for three days.
After three days you can open it and adjust the salt if it is less and can start using it.

Lemon Pickle

Ingredients :

6 lemon
½ cup red chilli powder
¼ tsp haldi powder
½ tsp methi seeds
¼ tsp mustard
¼ tsp hing
¼ cup salt
¼ cup cooking oil

Method :

Slice lemon into small dices, put salt, haldi, and keep it aside for 4 to 5 days. Put red chilli powder to this lemon and stir properly.
Roast methi seeds and dry grind it and keep it aside. Heat oil in a pan, and put mustard, and hing and allow it to cool.
When the above oil becomes room temperature, mix it with the lemon, and put the roasted methi powder.

Amla Pickle

Ingredients :

5 amla
4 nos green chillies
2 tsp turmeric
1 tsp mustard
3 tsp oil
1 tsp hing

Method :

Cook the amla in cooker with little water.
Grind the cooked amla with green chillies.
In a kadai heat oil, add mustard seeds, hing, turmeric powder after mustard splutter add the paste of amla & chillies cook it for 5 minutes.

Super strawberry bars

Prep time: 45 minutes

Ingredients:

• 1 c. flour
• 1 c. rolled oats
• ½ c. butter or margarine, softened
• 1/3 c. light brown sugar
• ¼ tsp. baking powder
• 1/8 tsp. salt
• ¾ c. strawberry jam

Utensils:

• oven (you'll need help from your adult assistant)
• large bowl
• square (8" x 8") pan coated with nonstick spray
• large spoon
• knife (you'll need help from your adult assistant)
• measuring cups and spoons

Directions:

1. Preheat oven to 350° Fahrenheit (180° Celsius).
2. In a large bowl, mix everything together except the strawberry jam.
3. Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
4. Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
5. Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
6. Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
7. Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
8. Cut the bars into 12 squares to eat and share!

Serves: 12

Serving size: 1 square

Nutritional analysis (per serving):
211 calories
2 g protein
9 g fat
32 g carbohydrate
1 g fiber
22 mg cholesterol
126 mg sodium
16 mg calcium
0.9 mg iron

Confetti Quinoa

Prep Time: 20 minutes

What you need:

• 1½ cups low-sodium chicken stock or water
• 1 cup quinoa, thoroughly rinsed and drained
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup frozen chopped, mixed vegetables such as peas, carrots, green beans, corn

Equipment and supplies:

• Medium saucepan with a tight-fitting lid
• Measuring cups
• Measuring spoons
• Fork

What to do:

1. Add chicken stock or water to medium saucepan.
2. With an adult's help, bring chicken stock or water to a boil over medium-high heat.
3. Stir in quinoa, salt, and pepper.
4. Switch heat to low and cover pot with lid.
5. Cook until water is evaporated and quinoa is tender, about 15 minutes.
6. Remove lid and stir in veggies with a fork.
7. Place lid back on quinoa so that the heat from the quinoa cooks the vegetables.
8. Serve immediately or place into an airtight container and refrigerate for up to 5 days.

How much does this recipe make?

• 4 servings (consider making a double batch to serve for dinner and lunches)

Perfect peachy freeze

Prep time: 1 to 2 hours

Ingredients:

• ½ c. milk
• 1 c. sliced peaches (they can be either fresh or canned)
• 1 tsp. sugar

Utensils:

• ice cube tray
• blender (you'll need help from your adult assistant)
• serving dishes

Directions:

1. Pour the milk into an ice cube tray and freeze until solid.
2. Pop the "milk cubes" out of the tray and put them into the blender. Then put the peaches and sugar into the blender.
3. Put the lid on the blender and blend on high speed until everything is all mixed together and very smooth.
4. Pour your Perfect Peachy Freeze into serving dishes and serve right away.

Serves: 3

Serving size: 4 oz. (½ cup)

Nutritional analysis (per serving):
65 calories
2 g protein
0 g fat
15 g carbohydrate
0 g fiber
1 mg cholesterol
25 mg sodium
53 mg calcium
0.3 mg iron

Pizzadillas with red sauce

Prep Time: 10-15 minutes

What you need:

• 4 whole-wheat tortillas (8 inches)
• 2/3 cup fresh or frozen spinach, finely chopped
• 2/3 cup part-skim mozzarella cheese, shredded
• 1 cup marinara sauce (store-bought or homemade)
• Cooking spray

Equipment and supplies:

• A 10- to 12-inch skillet
• Thin spatula (metal preferred)

What to do:

1. Lay 2 tortillas on a flat surface. Divide spinach and cheese between the tortillas.
2. Top with remaining 2 tortillas.
3. Place skillet over medium heat. Lightly coat pan with cooking spray.
4. Gently slide 1 pizzadilla into the pan and cook until light golden brown on one side (about 1-2 minutes).
5. Using a thin spatula, gently flip over the pizzadilla and cook for 30-60 seconds more or until cheese is fully melted.
6. Remove pizzadilla and cut into triangles. Repeat with remaining pizzadilla.
7. Serve with marinara sauce for dipping.
8. You can wrap and refrigerate leftovers to take to school for lunch.

How much does this make?

• 4 servings

Canary cake recipe

You’ll probably prefer crème fraîche to the tinned evaporated milk we poured on to it in Lanzarote

125g (4½oz) unskinned almonds

4 large free-range eggs, separated

75g (2¾oz) golden caster sugar

finely grated rind of 2 large oranges

2 tbsp warm water

pinch of salt

butter for greasing

For the syrup and topping

juice of 2 large oranges

juice of ½ lemon

75g (2¾oz) demerara sugar

1 level tsp ground cinnamon

3 small firm bananas

Heat the oven to 180°C/350°F/gas mark 4. Butter a 20cm (8in) round cake tin and line the bottom with a disc of buttered baking parchment.

Put the almonds in a food processor and grind finely. Whisk the egg yolks with the caster sugar and orange rind until pale. Gradually whisk in the almonds, followed by the water.

In a clean bowl, whisk the egg whites with the salt until they stand in soft peaks. Using a metal spoon, gently fold into the yolk mixture. Turn the mixture into the tin and bake in the centre of the oven for 45 to 55 minutes until resistant to a light touch in the centre.

Strain the orange and lemon juices into a pan and add the demerara sugar and cinnamon. Stir over a low heat to dissolve the sugar, then turn up the heat and boil for five minutes. Remove from the heat and leave to cool.

When the cake is cooked, remove from the oven but leave it in the tin for 10 minutes. Loosen the sides with a knife and turn out on to a plate. Peel the bananas, slice and arrange in a jumble on top. Spoon over the syrup, allowing it to trickle down the sides.