3 June 2017

'Little Chefs Workshop' with Amrita Kaur at Godrej Nature's Basket!!!

I have been associated with Godrej group for quite sometime. And Godrej Nature's Basket has been one of my favorite Food stores, for their variety and quality of food offered. Recently I was invited  to cover their Kids Workshop by Amrita Kaur at their Koregaon Park Store here in Pune. Being on her summer vacation kiddo didn't wanted to miss the workshop and were we both at their store last weekend. 
The recipes included Rainbow noodles Salad with Peanut butter dressing, Rainbow Nice Cream topped with nutty sprinkles and delicious Mango No-Bake Cheesecake Tart, easy, no flame colourful recipes which the kids really enjoyed whipping. Amrita wore Rainbow shades as well to go with the theme, and she made the workshop more interactive and interesting by giving kids nutrition, health and food vocab gyan.

No Bake Cheese Cake

  • 1 Packet digestive biscuits, crushed coarsely.
  • Toasted nuts of your choice(almonds/pistachio/walnuts)
  • 2-3 tablespoons melted butter
  • 1 pinch cardamom powder
  • Pinch of Salt
For the cheesecake
  • 1 cup cream cheese
  • 1/2 cup whipped cream
  • Fresh mango pulp + sliced for garnish
  • 2 table spoos caster sugar
  • Juice/zest of half a lemon
  • Pinch of cardamom powder
  • Combine the crushed biscuits with the nuts, melted butter, cardamom powder and salt in a mixing bowl. Take a spoonful and press tightly on bottom tightly on bottom of a tart shell.
  • Blend cream cheese, whipped cream mango puree, lemon juice & zest and cardamom powder and sugar using an electrical mix or a whisk until well combined. Top this cheesecake filling over the prepared tart crust and refrigerate.

Rainbow Noodles Salad(with peanut butter dressing)

  • 50g soba noodles, boiled as per package instruction.
  • 1/2 cup mixed veggies, julienned(carrot, purple cabbage, spring onions, red & yellow bell peppers, raw mango)
  • Few springs of fresh coriander.
  • 1 teaspoon toasted sesame tp sprinkle on top.
For Peanut Dressing
  • 1 table spoon peanut butter
  • Juice of a lemon
  • 1 teaspoon olive oil
  • 1 teaspoon soy sauce.
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 clove garlic, grated
  • 1/2 inch ginger grated
  • Few tablespoons water(to thin the dressing)
  • Toss all the Salad elements together veggies and noodles. Pour the prepared dressing over it and give it a good mix. Serve in a salad bowl with sesame and coriander on top.
Peanut Butter Dressing
Whisk all the ingredient together(Peanut butter, lemon juice, olive oil, salt, soy, honey, garlic, ginger and water as required)

Chef's Gyan: prepare dressing in glass jar, if excess can be stored and refrigerated for next use.

Rainbow Nice Cream

  • 2 Bananas, sliced and frozen
For Variations
  • 1 tablespoon fresh strawberries/raspberries
  • 1 tablespoon cocoa powder
  • 1 tablespoon Blueberries
  • 1 tablespoon fresh mango slices
  • 1 teaspoon vanilla extract
  • Pinch of cardamom powder
  • Toasted nuts to top(almonds, pistachio & cranberries) finely chopped
  • Make sure that banana are ripe. Slice and freeze. When the bananas are fully frozen, toss them into a food processor or high speed blender and blend until you achieve a consistency that resembles soft serve ice cream
  • Divide into 5 portions. Set one aside
  • Add strawberries/raspberries to one & blend
  • Add cocoa powder + vanilla to second & blend
  • Add blueberries to the third & blend
  • Finally mango slice & cardamom powder to the fourth and blend
  • Transfer all the blended flavours in one big bowl. Cream swirl using a spoon. Make sure to not mix completely.
Note: If your blender is having trouble processing, you can add 1-2 tablespoons milk/nut milk/soy milk to make it easier.
All smiles with their Rainbow Nice cream

Armita's Veggie, Fruit Vocab Gyan

Avacado in Hindi - Makhan Phal
Jamun in English - Black Plum
Fruit with 1000 seeds - Strawberry

These are only ones I could recall ;)

The store also had a photo booth where kids got their framed photographs in chef look. All in all the day was well spent whipping some yummy colorful dishes with lovely chef.

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