My son doesn’t take well to rainy days. Most children below the age of five, find the monsoon season extremely boring. Parents pose restrictions on kicking in puddles and getting wet. However, playing indoors need not boil down to watching TV.
Here are a few games to play with your child and his/her friends when the rain plays spoil sport.
1. Puppet show - Take a big cardboard box and make a dupatta curtain in the centre. Open out the flaps in order to put puppets through the back and use front flaps as windows. The child’s dolls, toys like cars, spoons, etc. can be used and a story can be spun with imagination.
2. Hide the loot – Give your child ten items and tell them to hide one item in a bag. Guess the item hidden by asking your child to describe what he/she hid.
3. Photo fun – Make a photo collage of your child’s favorite pictures from your recent vacation on a chart paper and add comment stickers or emoticons in appropriate places. Hang in your child’s room when complete. Photo collages make great décor ideas too!!
4. Colour splash – Paint a picture using old toothbrushes, bottle caps, sponge, waste wool, fingers, hands, toes and just about anything other than paint brushes. Make sure you do this on the floor and don’t get any paint onto a costly outfit or a carpet.
5. Junk art – Use material from all over the house. Cotton, old magazine pictures, buttons, sand, old shoe lace, wrapping paper and just about anything. Make a Christmas scene or a meadow and watch your child’s imagination flitter like a butterfly!!
6. Dress up – Give the age old game of robber and police a twist by dressing up yourself and your son to fit the roles. Dressing up like a character in a story is a good way of getting the child to understand the story completely. The parent can be the narrator and the child can play the central character.
7. Shadow play – For those of you who are not scared of the dark and have brave children, its time to light a candle and put on the musical night lights. Spin a story with shadow figures. The crow looking for water to drink is a beautiful tale to spin around one’s fingers.
8. Cook with mommy – This is a game that can be messy. Children love helping their grown-ups in their grown-up things. Explain that cutting and cooking on the stove/oven are grown up things to do. However the child can help wash the vegetables, add certain ingredients, beat an egg and a whole load of other things that can be fun.
9. Song and dance – Teach your child simple dance steps to his/her favorite song/rhyme. Dress him/her up like a pop/rock star and have your own Indian Idol show at home!!
10. Puzzle when it drizzles – Buy a puzzle for your child and hide it from them till the monsoon arrives. On a dull, dreary “can’t do anything else” day give them this surprise gift and watch them lose track of time.
Here’s wishing all you mom’s a happy fun filled Monsoon!!
Showing posts with label children's party. Show all posts
Showing posts with label children's party. Show all posts
Wednesday, November 12, 2008
Monday, July 7, 2008
SIZZLING SANDWICHES!!!
REQUISITES: Non stick toaster
Bread – white bread, whole wheat bread or a baguette
Chilli Cheese Toast
Ingredients:
1. Bread – 12 slices lightly buttered on a side with table butter
2. Garlic – 3 pods chopped fine
3. Green chillies – 2 no.s chopped fine
4. Amul or Britannia cheese slices – 6 no.s
5. Oil – 1tbsp
6. Capsicum – 2 small green ones chopped fine
7. Salt to taste
Method:
1. Take a shallow frying pan and heat 1 tbsp of oil .
2. Add garlic and green chilli and sauté till raw smell disappears and garlic is turning light brown
3. Add capsicum pieces and salt and cook till capsicum is soft and mixture can be lightly mashed
4. To make a club sandwich take a buttered slice and a plain slice of bread. Place a cheese slice on the plain slice and add a little capsicum paste.
5. Place the club sandwich on the non stick toaster and toast over an open flame.
6. Serve hot with sauce or amla chutney
Mushroom and Egg Toast
Ingredients:
1. Button mushrooms without the stalk – 1 packet grated
2. Eggs – 1 beaten well
3. Bread – 12 slices all buttered lightly
4. Pepper – 1/2 tsp
5. Chicken Stock – 1 cube
6. Spring onion – 2 sprigs chopped fine
7. Garlic – 1 chopped fine
8. Green chilli – 1 chopped fine
9. Oil – 1 tbsp
Method:
1. Take a shallow frying pan and heat 1 tbsp of oil.
2. Add garlic and green chilli and sauté till raw smell disappears and garlic is turning light brown.
3. Add mushrooms, chicken stock cube and pepper and cook till mushroom is done and water dries up
4. Add spring onion and sauté for a minute
5. Add beaten egg and stir it in
6. Take off the fire and keep aside to cool
7. Make a club sandwich with the above mixture and toast on an open flame
8. Serve hot with a cheese dip
Chicken and paneer Toast
Ingredients:
1. Chicken shredded and deboned – 3 cups
2. Panneer crumbled - 2 cups
3. Cabbage – 6 leaves
4. Onion – 1 chopped very fine
5. Tomato – 1 chopped fine
6. Ginger garlic coarse paste – 1 tsp
7. Chilli powder – 3 tsp
8. Bread – 12 slices
9. Salt to taste
10. Oil – 1 tbsp
11. Fennel seeds/ sombu - ½ tsp
12. Chicken 65 masala – ½ tsp
Method:
1. Heat oil in a wok/kadai and add sombu
2. Add onions and fry till golden.
3. Add ginger garlic paste and sauté till raw smell disappears
4. Add tomato and cook till soft.
5. Add chilli powder, chicken 65 masala and salt. Saute till oil separates
6. Add chicken and 2 cups water and cook till sticky consistency
7. Take off the fire and cool
8. Place cabbage leaves on 1 slice and sprinkle paneer on it. Add Chicken and place the other slice and grill with hand toaster
9. Serve hot with mayonaisse
Mixed Vegetable Toast
Ingredients:
1. Bread – 12 slices of whole wheat bread or a baguette buttered
2. Carrot – 1 grated
3. Cabbage – 150 gm cut very fine
4. Capsicum – 1 chopped very fine
5. Onion – chopped fine
6. Garlic – 1 pod mashed
7. Green chilli – 1 cut fine
8. Salt to taste , non-vegetarians can add chicken stock
9. Oil – 1 tbsp
10. Amul or Britannia cheese slices – 6
Method:
1. Heat oil in a wok/kadai
2. Add garlic and green chilli in oil
3. When raw smell of garlic goes add onion fry till transparent and add all the vegetables
4. Add salt or chicken stock and 1 tbsp of water and cook till v soft and pasty
5. Take buttered slices and place cheese slice on 1 slice and spread the vegetable spread evenly on it. Place the other slice on top and grill with hand toaster
6. Serve hot with chilli sauce
Cabbage, carrot and kheema sandwich
Ingredients:
1. Cabbage – 200 gm cut very fine
2. Carrot – 2 carrots grated
3. Mayonnaise
4. Salt to taste
5. Pepper powder
6. Mutton or chicken kheema – 250 gm
7. Onion – 1 med sized chopped fine
8. Tomato – 1 chopped fine
9. Green chilli – 1 chopped fine
10. Ginger – 1 inch chopped fine
11. Garlic – 2 pods chopped fine
12. Oil – 1 tbsp
13. Fennel seeds/sombu – 1 tsp
14. Chilli powder – 1 tsp
15. Bread – 12 slices of whole wheat bread or a bagette cut into slices
Method:
1. Heat oil in a wok and add fennel seeds
2. Add onion,ginger,garlic and green chilli and fry till onion is golden.
3. Add tomato and cook till soft
4. Add kheema, chilli powder and salt and sauté for 1 minute
5. Add enough water to let the kheema cook.
6. Remove from fire when all water has dried up and kheema is dry
7. In a large bowl mix grated carrot, cabbage, salt, pepper and mayonnaise.
8. Don’t add too much mayonnaise.
9. Take 1 slice of bread and spread the vegetable mixture on it
10. Then add a layer of kheema on top of this
11. Place with another slice and grill in the toaster
12. Serve hot with pudina chutney
Bread – white bread, whole wheat bread or a baguette
Chilli Cheese Toast
Ingredients:
1. Bread – 12 slices lightly buttered on a side with table butter
2. Garlic – 3 pods chopped fine
3. Green chillies – 2 no.s chopped fine
4. Amul or Britannia cheese slices – 6 no.s
5. Oil – 1tbsp
6. Capsicum – 2 small green ones chopped fine
7. Salt to taste
Method:
1. Take a shallow frying pan and heat 1 tbsp of oil .
2. Add garlic and green chilli and sauté till raw smell disappears and garlic is turning light brown
3. Add capsicum pieces and salt and cook till capsicum is soft and mixture can be lightly mashed
4. To make a club sandwich take a buttered slice and a plain slice of bread. Place a cheese slice on the plain slice and add a little capsicum paste.
5. Place the club sandwich on the non stick toaster and toast over an open flame.
6. Serve hot with sauce or amla chutney
Mushroom and Egg Toast
Ingredients:
1. Button mushrooms without the stalk – 1 packet grated
2. Eggs – 1 beaten well
3. Bread – 12 slices all buttered lightly
4. Pepper – 1/2 tsp
5. Chicken Stock – 1 cube
6. Spring onion – 2 sprigs chopped fine
7. Garlic – 1 chopped fine
8. Green chilli – 1 chopped fine
9. Oil – 1 tbsp
Method:
1. Take a shallow frying pan and heat 1 tbsp of oil.
2. Add garlic and green chilli and sauté till raw smell disappears and garlic is turning light brown.
3. Add mushrooms, chicken stock cube and pepper and cook till mushroom is done and water dries up
4. Add spring onion and sauté for a minute
5. Add beaten egg and stir it in
6. Take off the fire and keep aside to cool
7. Make a club sandwich with the above mixture and toast on an open flame
8. Serve hot with a cheese dip
Chicken and paneer Toast
Ingredients:
1. Chicken shredded and deboned – 3 cups
2. Panneer crumbled - 2 cups
3. Cabbage – 6 leaves
4. Onion – 1 chopped very fine
5. Tomato – 1 chopped fine
6. Ginger garlic coarse paste – 1 tsp
7. Chilli powder – 3 tsp
8. Bread – 12 slices
9. Salt to taste
10. Oil – 1 tbsp
11. Fennel seeds/ sombu - ½ tsp
12. Chicken 65 masala – ½ tsp
Method:
1. Heat oil in a wok/kadai and add sombu
2. Add onions and fry till golden.
3. Add ginger garlic paste and sauté till raw smell disappears
4. Add tomato and cook till soft.
5. Add chilli powder, chicken 65 masala and salt. Saute till oil separates
6. Add chicken and 2 cups water and cook till sticky consistency
7. Take off the fire and cool
8. Place cabbage leaves on 1 slice and sprinkle paneer on it. Add Chicken and place the other slice and grill with hand toaster
9. Serve hot with mayonaisse
Mixed Vegetable Toast
Ingredients:
1. Bread – 12 slices of whole wheat bread or a baguette buttered
2. Carrot – 1 grated
3. Cabbage – 150 gm cut very fine
4. Capsicum – 1 chopped very fine
5. Onion – chopped fine
6. Garlic – 1 pod mashed
7. Green chilli – 1 cut fine
8. Salt to taste , non-vegetarians can add chicken stock
9. Oil – 1 tbsp
10. Amul or Britannia cheese slices – 6
Method:
1. Heat oil in a wok/kadai
2. Add garlic and green chilli in oil
3. When raw smell of garlic goes add onion fry till transparent and add all the vegetables
4. Add salt or chicken stock and 1 tbsp of water and cook till v soft and pasty
5. Take buttered slices and place cheese slice on 1 slice and spread the vegetable spread evenly on it. Place the other slice on top and grill with hand toaster
6. Serve hot with chilli sauce
Cabbage, carrot and kheema sandwich
Ingredients:
1. Cabbage – 200 gm cut very fine
2. Carrot – 2 carrots grated
3. Mayonnaise
4. Salt to taste
5. Pepper powder
6. Mutton or chicken kheema – 250 gm
7. Onion – 1 med sized chopped fine
8. Tomato – 1 chopped fine
9. Green chilli – 1 chopped fine
10. Ginger – 1 inch chopped fine
11. Garlic – 2 pods chopped fine
12. Oil – 1 tbsp
13. Fennel seeds/sombu – 1 tsp
14. Chilli powder – 1 tsp
15. Bread – 12 slices of whole wheat bread or a bagette cut into slices
Method:
1. Heat oil in a wok and add fennel seeds
2. Add onion,ginger,garlic and green chilli and fry till onion is golden.
3. Add tomato and cook till soft
4. Add kheema, chilli powder and salt and sauté for 1 minute
5. Add enough water to let the kheema cook.
6. Remove from fire when all water has dried up and kheema is dry
7. In a large bowl mix grated carrot, cabbage, salt, pepper and mayonnaise.
8. Don’t add too much mayonnaise.
9. Take 1 slice of bread and spread the vegetable mixture on it
10. Then add a layer of kheema on top of this
11. Place with another slice and grill in the toaster
12. Serve hot with pudina chutney
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