Are Your Little Ones Always Asking for 'Something New' to Eat? Here are 8 Summer Recipes for Kids to Keep their Tummies Full!

• Vegetables: The summer months provide an abundance of vegetables that are nutritious and helps to improve our immunity. It is the time when juicy vegetables are available in the market, and having them as part of our diet also keeps us cool. Having vegetables is also a good habit for kids, and slowly there will develop a liking for such kinds of food. Many veggies can be used in salads and can be taken raw.


• Lean meat: Summer is not the time to have heavy food and more so for children. Animal proteins are difficult to digest and may lead to stomach trouble. Children may have lean meat sparingly, and it could include skinless chicken. Fish is ideal for the summer months, and river fish is also found easily in the coastal regions. You can also make some chicken sandwiches or burgers at home. The kids will relish these, and there will not be any complaints for a few days.


• Fruits: Juicy fruits are also found in plenty in the summer months. These fruits have a high quantity of water that will keep the kids hydrated for some time. Having fruit salads should also form a significant part of their diet during these months. Having watermelons, mangoes, jackfruit, and lemon is ideal during these months. They are delicious and contain many vitamins and minerals that are good to increase the immunity of the body.


• Juices and smoothies: If the kids are fussy about having fruits, you may make some delicious juices and smoothies. There are numerous recipes available online, and you need to get hold of one considering the fruits and vegetables that are available in the house at that moment. A glass of cold fruit juice or a smoothie will help them quench their thirst and can also bring a welcome relief from the sweltering heat.

Ingredients

• 6 Chicken thighs, without the skin
• 2 spoon cumin seeds
• 4 green chillies
• ½ inch ginger, chopped
• 6 garlic cloves, chopped
• ¼ spoon fresh sugarcane juice
• ½ cup of orange juice
• 1 spoon coriander powder
• 1 cup fresh lemon juice
• 2 onions, chopped
• ¾ spoon turmeric powder
• Salt – as needed
• Refined oil – as needed

How to Make

• Heat the pan till hot, then add the refined oil. Once it is hot, add the cumin seeds and sauté.
• Add the garlic, onions and ginger and sauté them till they have a light golden brown colour.
• Add the spice powders and heat the spices till they are aromatic and well toasted. Then add a little water and ensure the masala is well cooked out.
• Add salt, as needed, and mix well, then add the chicken thighs to the pan. Turn up the heat and fry the chicken in the masala until it is evenly coated with the flavour of the base and is a very light yellowy golden brown.
• Next, add the orange and lemon juice to the chicken, all the while scraping up the pan deposits.
• Stir well and add some sugarcane juice. Make the chicken boil, lower the heat and cover the pan. The chicken should simmer until cooked. Then ensure the gravy until slightly reduced and concentrated in flavour.

Ingredients

• 500 ml of milk
• 5-6 almonds, pasted
• 5-6 spoons sugar
• 4-5 pistachios
• 4-5 cashew nuts
• 5-6 almonds
• 2-3 cardamoms
• 3-4 strands of saffron
• Sugar – as needed

Please note that the amount of nuts can be changed as deemed necessary.

How to Make

• For the badam powder, add the ingredients into a blender and blend the mixture into a powder.
• Pour the milk in a non-stick pan and boil it.
• Add the almond paste to the milk and mix it. Cook for 5-10 minutes with a low flame.
• Next, add the badam powder and add some more sugar, if needed.
• Cook the mixture for smoke time on low flame while stirring.
• Keep aside the milk from the pan to cool for some time. Then, chill it in the refrigerator for some time.

You may add some badam toppings too for additional taste.

Ingredients

• 1-litre milk – you may reduce the quantity as needed
• 4 cup apples, chopped into small pieces
• Cashews, as necessary
• Almonds, as necessary
• 1 spoon cinnamon
• 2 spoons sugar

How to Make

• Peel and chop the apples into small pieces.
• Blend the apples in a blender after adding sugar as needed and keep it aside. You may also add some almonds and cashews as part of the blend.
• Pour the milk in a pan and boil it. Then cool the milk to room temperature.
• Add the milk along with the blended apples to the blender jar and blend until smooth.
• Sprinkle some cinnamon powder and add some almonds and cashews.
• Refrigerate the mixture.

Ingredients

• Few puffed and crispy golgappas
• ½ cup yellow moong dal
• ½ cup cucumber, chopped in small pieces
• ½ cup potatoes – boiled and peeled, cut into small pieces
• 1 spoon green chilli, chopped finely
• ½ cup tomatoes, chopped in small pieces
• ½ spoon cumin seed powder, roasted
• 1 spoon ginger chopped finely
• 1 spoon lemon juice
• Salt, as needed

For Garnishing

• ¼ cup boondi
• 1 spoon green chilli, finely chopped
• ¼ cup tamarind chutney
• ¼ spoon red chilli powder
• 1 cup yoghurt, whipped
• 1 spoon soy sauce

How to make

• Heat the purie golgappas to make them crispier and fresher.
• Wash the moong dal and boil it in water over low heat until it is soft and tender.
• One the dal is cooled to room temperature mix all the filling ingredients together.
• Assembling the Dahi Puri.
• Whip the yoghurt again and add some more water to make the consistency like a thick batter.
• Next, mix the tamarind sauce and soy sauce.
• Make a hole with your thumb in the centre of the golgappa, fill it with some of the fillings, then add some yoghurt tamarind chutney. You can add some topping of boondi, red chilli powder or some chaat masala too.

Ingredients

For boondi

• 1 cup of water
• ¼ spoon salt
• 1½ cup besan
• 1 spoon oil, or as needed, for frying

For raita

• 1 cup yoghurt
• ½ cup boondi
• ¼ spoon cumin powder/jeera powder
• ¼ spoon Kashmiri red chilli powder
• Salt, as needed
• 1 cup of warm water
• 2 spoon coriander, finely chopped

How to Make

• Take ½ cup boondi in a bowl and soak in warm water for 10 minutes.
• Drain and squeeze off the water from the boondi gently and keep it aside.
• Take 1 cup curd along with ¼ tsp cumin powder and ¼ tsp chilli powder along with salt, as needed.
• Mix it, making sure there is a smooth, silky consistency.
• Add the soaked boondi and mix well too while adding the finely chopped coriander. You can use boondi as toppings.

Ingredients

• 2 cup corn kernels
• 2 spoon coriander, finely chopped
• 1 spoon green chilli, finely chopped and as needed
• 2 spoons red bell pepper, finely chopped
• ½ spoon cumin seeds, roasted
• 1 spoon lemon juice
• ¼ cup cream cheese
• Oil – as needed
• Salt – as needed
• ¼ cup feta cheese

How to Make

• Stir fry the corn kernels for around five minutes.
• Turn off the heat and bring the corn down.
• Add the cumin seed powder, red bell pepper, green chillies, coriander, lemon juice along with some salt.
• Also, mix the cream cheese and sprinkle some feta cheese.
• You can serve it warm.

Ingredients

• 4 bananas, ripe
• 4 spoons white chocolate chips
• 1 spoon honey

How to Make

• Take the ripe bananas and freeze it overnight.
• The next day cut the frozen bananas into pieces and blend the bananas to form a creamy texture.
• Put the blended bananas in a container, add some honey and chocolate chips. Then mix them well.
• Put the ice cream mix in a container and place it in the freezer under deep refrigeration for 3-4 hours or till frozen.

Ingredients

• 3 eggs
• 8 slices of sandwich bread, crusts removed
• ¼ cup part-skim ricotta cheese
• ½ spoon vanilla extract
• 5-6 strawberries, hulled and sliced
• 4 spoons bittersweet chocolate chips
• 1 ¼ cups of non-fat milk
• Cooking spray
• 2 spoons confectioners' sugar

How to Make

• Whisk together the milk, vanilla, and eggs and set aside.
• Take 1 spoon of ricotta cheese and spread around the centre of the bread slices slightly. Top with about 6 slices of strawberry slices and one scoop of chocolate chips. Cover each with another piece of bread to make a sandwich.
• Take a griddle and spray with a cooking spray and pre-heat. Dip the sandwiches in the egg mixture and cook on the griddle at medium heat till it is golden brown and the chocolate melts.
• You can use the remaining strawberries as toppings and sprinkle with confectioners' sugar.