Macaroni and Cheese

Serves: 4

Elbow Macaroni - 8 ounces
Butter - 1/4 cup
Flour - 1/4 cup
Salt - to taste
Black Pepper - a dash
Milk - 2 cups
Cheddar Cheese - 2 cups, shredded

1. Cook macaroni according to package directions.
2. In medium saucepan, melt butter over medium heat; stir in the flour, salt and pepper; slowly add milk.
3. Cook and stir until bubbly
4. Stir in cheese until melted
5. Drain macaroni; add to cheese sauce; stir to coat.

Crispy Cauliflower

Cauliflower is a vastly underrated vegetable, especially for children. It has a mild, some would say bland, flavour and a pleasingly soft texture. It also wonderfully absorbs spices and sauces.

Makes - about 2 cups

Cauliflower - 1/2 head, broken into small florets
Vegetable oil - 2 tbsp
Sweet paprika - 1/2 tsp
Salt - to taste

1. Wash and thoroughly dry the cauliflower with paper towels.
2. In a large skillet, heat the oil over medium-high heat and cook the cauliflower for about 6 minutes, turning once, or until lightly browned and crispy
3. Sprinkle with the paprika and season with salt

Red Kidney Beans Curry

Serves: 4

Rajma/Red Kidney Beans - 1 cup
Turmeric powder - a pinch
Onions - 1 medium, chopped
Garlic cloves - 2, grated
Ginger - 1 tsp, grated
Green Chillies - 2, finely chopped
Tomatoes - 2, finely chopped
Coriander/Daniya powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Garam masala - 1/4 tsp
Oil - 1 tbsp
Coriander leaves - 4-5 strands

1. Soak the red kidney beans overnight. Wash and pressure cook them and keep aside.
2. Heat oil in the pan and add the ginger, garlic and green chillies and stir fry until they turn a little brownish
3. Add the onions and fry on medium heat until the onions become soft. Then add the tomatoes and cook until the tomatoes soften completely and the contents blend, around 4-5 min.
4. Add salt, turmeric powder and mix well.
5. Add the boiled red kidney beans, red chilli powder, coriander powder and stir.
6. Simmer the flame and cook until a thick gravy is formed, or until the beans are cooked completely if they weren't well cooked earlier.
7. Just before turning off the flame, add the garam masala and stir.
8. Remove from heat and garnish with coriander.

Serve hot with chappatis/rotis or rice.

No-Mayo Egg Salad

Makes about 3/4 cup

Eggs - 2
Olive Oil - 2 tbsp
Red Vine Vinegar - 1 tbsp
Chopped Chives - 1 tsp, optional
Sweet Paprika, optional

1. Put the eggs in a small saucepan with enough water to cover by 1". Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes.
2. Imediately remove the eggs to a colander and rinse with cold water until cool. Peel the eggs in half and remove the yolks.
3. Place the yolks in a small bowl. Add the oil, vinegar, and chives, if using and mix until sooth and creamy. Dice the egg whites ad fld into the yolk mixture. Sprinkle with paprika if using.

Mashed Potatoes

Potatoes are simmered in butter, milk, and a little garlic, then mashed into a melt-in-your-mouth creaminess. When preparing mashed potatoes for infants and young toddlers, peel the potatoes first.

Makes about 2 cups

Potatoes - 3 large. unpeeled and scrubbed
Butter - 2 tbsp
Garlic - 1 clove, sliced in half
Milk - 3/4 cup

1. Cut the potatoes into large chunks. Put the potatoes in a large saucepan with enough water to cover.
2. Add the butter and garlic and bring to a boil over high heat. Reduce the heat to medium-high and continue boiling for 15 minutes or until the potatoes are tender when pierced with a fork.
3. Drain the potatoes, reserving the boiling water for mashing. Return the potatoes and garlic to the pot on the stove. Add the milk to the potatoes and cook over medium heat for 5 minutes or until heated through.
4. Remove from the heat and discard the garlic. Using a potato masher, mash the potatoes in the pot, adding some of the boiling water if needed to loosen the texture.
5. Pour the potato puree into storage containers or ice cube trays. Let cool completely before refrigerating or freezing. Store in refrigerator for up to 1 week or freeze up to 3 months.