 |
Cricket Azima is a dynamic young professional chef who specializes in cooking for and with children.
She is the founder of The Creative Kitchen, based in New York City. |
Cooking with your kids can be fun and educational. Let Cricket take you and your kids on a tour of world cuisine. Each article contains information on food-related culture and a corresponding recipe that’s been tailored to kids' tastes. |
|
Food Hopping Destination: India
Facts, activities and recipes from this large, southern Asian country.
By Cricket Azima |
 India boasts the world’s second largest population.
- Cattle are sacred in the Hindu religion; therefore most Indians don’t eat cow’s meat.
- Explore India’s colorful culture (and practice multiplication) by reading One Grain Of Rice: A Mathematical Folktale
 , written and beautifully illustrated by Demi.
- The most popular sport in the country is cricket.
- English and Hindi are the official languages, but there are 18 additional regional dialects!
- Hindi Vocab: khanai (to eat)
|
|
| Originating in northern India, naan is one of the most common breads in the country. Although traditionally prepared with yeast and baked in a tandoori oven, you can use baking powder and cook it on the stove to speed up the process at home. Dip the naan in the mango raita.
INGREDIENTS:
2 cups flour (or try whole wheat)
1/2 tsp. salt
1 tsp. baking powder
1 egg
1/2 cup plain yogurt
2 Tbsp. vegetable oil, plus oil (or cooking spray) for bowl and cooking |
|
 |
METHOD:
CHILD: In a medium bowl, combine flour, salt and baking powder. Set aside.
CHILD: In a small bowl, whisk together egg, yogurt and oil.
PARENT & CHILD: Stir the liquid mixture into the flour mixture to form dough.
PARENT: Transfer dough to a lightly floured work surface. While child is kneading dough, lightly oil a bowl.
CHILD: Knead dough for about 10 minutes, or until soft.
PARENT & CHILD: Place dough into oiled bowl, cover with plastic wrap and let rest for 2 hours.
PARENT & CHILD: Divide dough into 4 pieces and form each into balls. Use rolling pin to flatten each ball into a round.
PARENT: Lightly grease a nonstick pan (cast-iron, if possible) and heat over medium-high temperature.
PARENT: Cook each piece until lightly browned on bottom, about 5 minutes. Turn bread and cook until other side is browned, about 5 minutes.
Serves 4
NUTRITION FACTS:
Per serving: calories 302, fat 10g, protein 11g, carbohydrates 47g, dietary fiber 7g |
|
|
|
 |
|
INGREDIENTS:
11/2 cups Greek yogurt
1 mango
1/4 bunch cilantro, or to taste
1/4 bunch mint, or to taste
Salt and pepper, optional and to taste |
|
|
METHOD:
CHILD: Spoon yogurt into a medium-small bowl. Set aside.
PARENT: Peel and slice mango into strips for child to assist in cutting (if age appropriate and using plastic knife).
PARENT & CHILD: Dice mango into tiny pieces and stir into yogurt.
CHILD: Remove the cilantro and mint leaves from the stems. Tear leaves into small pieces. Mix herbs into the bowl of yogurt and mango.
PARENT: Add salt and pepper to taste. Serve with naan.
Serves 4
NUTRITION FACTS:
Per serving: calories 84, fat 0g, protein 8g, carbohydrates 12g, dietary fiber 1g |
|
|
|
|
|
|
|
|
