Struggling to keep your kids entertained and engaged during self-quarantine? We’ve already shared a guide on productive activities you can do with your family during the COVID-19 lockdown, but keeping your kids occupied through the extended lockdown is one hell of a chore. Especially, when you can’t leave the house. From e-learning courses to craft, you’ll need a variety of quarantine-friendly tricks up your sleeve to reach bed time.
Whether you are a stay-at-home parent or living the WFH life, cooking or baking with kids is a great idea where they can gain some life skills, while you spend quality time together as a family and work. We asked five celebrity chefs to share with us their go-to recipes to make at home with kids and here’s what we got.
Chocolate Pancakes –
Chef Ajay Chopra
Chef Ajay Chopra aka the Big Daddy Chef has been spending his evenings sharing his quarantine recipe vlogs starring his sons as sous chefs. From how to make waffles in a sandwich maker to popcorn three ways, it’s a fun cooking class on Instagram that you must not miss! When LF asked about recipes to make with kids, the culinary wizard promptly said: “Chocolate pancakes are my go-to when have to cook with my children. The work is divided among the three of us and the result is a treat for them.”
1 cup flour
½ cup cocoa powder
½ sugar powdered
1 cup milk
½ teaspoon baking powder
- Whisk the eggs, sugar, and milk together.
- Sieve the flour, cocoa powder, and baking powder together.
- Mix the dry and wet ingredients together until it turns into a smooth batter.
- Place a well-oiled pan on the stove and let it heat a little.
- Once hot, pour a ladle full of the batter on the pan and cook over low to medium heat.
- When bubbles start to form on the pancake’s surface, flip and cook for a minute.
- Your pancakes are ready, serve it with a syrup of your choice.
Molten Lava Cake –
Chef Shazia KhanChef Shazia Khan, Mother’s Menu host and author, is a mother of two. While her
kids are all grown up now, she recalls making everything from kebabs to cakes
with her sons. Their favourite is this this molten lava cake that’s enjoyed
with a big scoop of ice cream.
120 gm semi-sweet dark chocolate
120 gm butter
70 gm sugar
70 gm all-purpose flour(sieved)
Butter for greasing the ramekin bowls
- Melt the chocolate in a double boiler or a microwave.
- In a separate bowl, use an electric beater to whisk the eggs and sugar until light and fluffy.
- Once the chocolate melts, remove from heat and add the butter.
- Mix until the butter melts.
- Add the chocolate-butter mixture to the eggs slowly and mix.
- Add the flour and fold until well mixed.
- Grease all sides of the ramekins with butter.
- Pour in the mixture till the bowl is ¾th full.
- Place the ramekins on a baking tray in a preheated oven and bake at 180º C for 15 minutes.
- Remove from the mould and serve with ice cream.
Oats and Jaggery – Amrita Raichand
Popular TV host and actress, Amrita Raichand, likes to put a healthy spin on her recipes, especially when it comes to feeding her son Agastya. With the extended lockdown, not only is she getting her husband to learn a couple of cooking skills with Survival Recipes on Instagram, but also spending some quality time with her son. This oats and jaggery cookie recipe is one of the many delicious eats they like to bake together.
Ingredients:2½ cup baking oats
½ tsp baking powder
¼ tsp baking soda
¼ tsp ground cinnamon
50 gm unsalted butter
50 gm regular butter
1 cup powdered jaggery
1 tsp vanilla extract
½ cup semisweet chocolate chips
- Preheat the oven to 175⁰C and line large baking sheets with parchment paper.
- In a bowl, sieve flour, baking powder, baking soda, and cinnamon together.
- In another big bowl, beat butter with jaggery on medium speed until smooth and well combined.
- Beat in the eggs and vanilla.
- Then add the flour mixture slowly and beat until just combined.
- Use a spatula to fold in the chocolate chips.
- Once the dough is made, rest it in the fridge for at least 30 minutes.
- When ready to bake, scoop out small portions of the cookie dough and drop them onto the prepared baking sheets.
- You can press them slightly from the top and bake for 14-15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through.
- Let the cookies cool on baking sheets for 5 minutes before removing on wire racks to cool completely.
- Once cooled, transfer them into an airtight container, which is lined with parchment paper.
Whole Wheat Chocolate Fudge Cookies – Chef Ranveer Brar
Chef Ranveer Brar, who recently gave us an offbeat tour of the Himalayas, enjoys baking whole wheat chocolate fudge cookies with son Ishaan. While he doesn’t involve him in the cooking part much, Brar says that he makes sure he is around, looking at all the ingredients going into the recipe, and asking questions.
1 cup whole wheat flour
¼ cup cocoa Powder
1 tsp baking Powder
¾ cup powdered Sugar
Pinch of salt
1 whole egg
1 tsp vanilla essence
¼ cup butter, room temperature
¼ cup milk
¾ cup small chocolate cubes (optional)
For Dry Ingredients
- In a mixing bowl, sieve wheat flour, cocoa powder, baking
powder, salt and powdered sugar
Mix all the dry ingredients well and keep it aside
For Wet Ingredients
- In another mixing bowl, add egg, vanilla essence and speedily whisk it till it is fluffy.
- Add butter and whisk it again for a minute.
- Add half dry ingredients and whisk it again until crumbly.
- Then add rest half of the dry ingredients and milk. Fold the mixture well with a rubber spatula and form a dough.
- Once done, freeze the dough in a deep freezer for 30 minutes.
- Pre-heat the oven at 180⁰C for 5 minutes.
- Divide the dough into equal sized balls. Fill the centre of the dough ball with chocolate cubes and flatten them into a cookie shape.
- On a baking tray, line a parchment paper/butter paper.
- Place the cookies on the prepared tray and bake them 12 minutes at 180⁰C.
- Once done, remove them from the oven and let it cool for 10 minutes.
- Store it in air tight container.
- Serve with milk.
Apple Pie Crunch French Toast – Chef Shilarna Vaze
Chef Shilarna Vaze aka chef Chinu, who is mom to an almost three-year-old Zanu, is already making cooking projects as an activity. Recently, while the duo was on chef Saransh Goila’s #MorningsWithGoila live chat on Instagram, talking about cooking with kids, chef Vaze made this apple pie crunch French toast.
2 apples, cubed and kept in water with a squeeze of lime
2 tbsp butter
4 tsp brown sugar
1 tsp cinnamon powder
¼ cup crushed kaju
¼ cup soaked raisins
¼ tsp salt
½ cup milk
3 free range eggs
½ tsp salt
1 tsp cinnamon powder
½ tsp vanilla extract (optional)
6 sliced bread
½ cup cornflakes, crushed
2-3 tbsp butter
3 tbsp brown sugar (½ spoon every toast)
For Apple Compote
- Melt butter and toss in drained and chopped apples. Add the rest of the ingredients and slow cook till apples are soft but not too mushy.
For French Toast
- Whisk the eggs, milk, cinnamon powder, vanilla and salt in a bowl. Transfer to a flat dish for easier dipping.
- Crush cornflakes and spread on baking paper or oven tray.
- Melt butter in non-stick pan, add ½ tsp of brown sugar and let it melt a little.
- Take a slice of bread, dip (do not soak or it will break) in batter, coat with cornflakes and put in pan.
- Turn once browned (be careful the sugar can burn easily). It should be nice and caramelised from both sides.
- Top with apple compote (and maybe vanilla ice cream) and enjoy!
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