Most harrowed homemakers find this word to be the mantra of frayed nerves. Having children at home during summer holidays is everybody’s cup of tea. Most metros have playschools and hobby centres that cater to the bored summer child. There are so many summer camps and only one summer. How does one find the perfect place for their child to spend those lazy summer days in an energetic fashion?
It starts with choosing the right program for your child, matching the child's needs and personality with the appropriate summer camp experience and listening intently to the family's concerns. If a few summer camps seem interesting, check them out to make sure they work for your child. Avoid camps that promise a lot of activities in a short span of time. If only one or two sessions are allotted for each activity, the child learns nothing. Yoga, as a part of a camp, is not suitable as postures can be learnt wrong in a group and also because yoga has to be tailor-made for the individual. A cookery class for children below the age of 14 does not help, as they would always require parental help when in the kitchen. The usefulness of a handwriting course is very doubtful because handwriting cannot be changed. One's handwriting is often a reflection of his/her attitudes and personality. However, some areas of handwriting can be corrected and personality traits associated with that aspect should be corrected too. Art from waste and other craft courses are activities offered by many and most summer camps predictably include objects made from ice-cream sticks, pistachio shells and pencil shavings that are not aesthetically appealing. Arts like dance, music, painting and languages take a few years to learn. Summer courses on any of these only serve as a time to find out if the child is interested in pursuing it further. Spoken English classes make or mar a child’s pronunciation for life. In many cases the advertisements themselves are telling. Personality development courses are useful but only if the ideas suggested in these classes are put into practice. Since most children are not self-motivated parents' help is required for one or two months after the course is over for their children to change their thought patterns and build new habits.
A very important aspect to take into consideration is also the age of your child. Keeping a child below 6 years in a full day summer camp can be physically very exhausting. Always keep in mind that the intention of a summer camp or a vacation workshop is for your child to have loads of fun. Honing a child’s skills can take place only in a child friendly environment. As a parent you need to feel comfortable about the hygiene level of the place, the attitude of the caretakers and the quality of the equipment present. If the camp provides food you need to know what they provide before enrolling your child. You also need to make sure that the authorities perfectly understand the medical needs of your child especially if the child is allergic to something.
With so many mind boggling minuses you might be wondering if summer camps are necessary. Many parents avoid giving much thought to this and simply go by what friends or neighbours say or do for their children. The academic curriculum is heavily biased towards learning by rote. Therefore, important aspects like conceptual understanding, reading, thinking skills, creativity boosting arts, sports and relaxation, get neglected. The vacation is the ideal time for parents to see that these needs are fulfilled. So, parents need to find out their children's areas of interest and where they need development and encouragement and plan a suitable mix of holiday activities. Sometimes these activities can be conveniently found under a banner caller “Summer Camp”.
Showing posts with label kidsmeal. Show all posts
Showing posts with label kidsmeal. Show all posts
Thursday, April 9, 2009
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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