5 Easy Party Food Ideas For Kids To Make Their Party Go Off With A Bang

1. Fruit-Cake Bites (without egg)

Slurrp Farm has a millet pancake mix which comes in banana and chocolate flavors which can easily be made into waffles and muffins. The mix already contains baking powder hence you do not need to add anything else except for the garnish.

Ingredients: 

1. One cup of Slurrp Farm Millet Chocolate Pancake mix

2. ½ Cup of toned-milk

3. One cup of choco chips

4. One cup walnut kernels

5. One cup finely-chopped cashew nuts

6. One cup raisins

7. One cup cranberries

8. One cup blueberries

Method:

1. Take 1 cup of Slurrp Farm Millet Chocolate Pancake mix. Add all or any two of the ingredients mentioned above

2. Pour the batter in a greased mini-muffin tray for baking in the oven. Put it into the pre-heated 350 F. degrees (or 180C., Gas mark 4) oven. Bake for 45-50 minutes

3. Once the cakes cool, you may want to use the refrigerator to cool them further, take toothpicks and use them to make combinations of two fruits and a muffin and serve them on trays

4. You could use grapes, pineapple, watermelon, apples to pair with the muffins

2. Millet Fish Cutlet

Ingredients:

1. One Kg fish (Salmon)

2. 5 tsp- coriander powder

3. One tsp- turmeric powder

4. 3 tsp- jeera powder (powdered cumin seeds)

5. One cup- coriander leaves

6. One cup grated onion/onion paste

7. Two eggs

8. Two finely-cut green chilies

9. Salt to taste

10 5-6 tsp – ginger-garlic paste

11. 2 Tsp- mustard oil

12. Slurrp Farm Beetroot Dosa Batter (Mix half pack of dosa with yogurt- half cup and water- half cup)

Instructions:

1. In a pan, boil 3 cups of water. Add the fish along with a pinch of turmeric and half tsp ginger paste. Let it simmer for 5 minutes or until the fish is cooked. Let it cool

2. Debone the fish carefully and mix the above ingredients and mash them together 

3. Divide them into balls and flatten each into a cutlet

4. Roll them over Slurrp Farm Beetroot Dosa batter spread on a plate

5. Heat the tawa (pan) and smear oil over it. Cook the cutlets on both sides and serve with mint-coriander chutney

3. BeetRed Cutlets

Ingredients:

1. Slurrp Farm Beetroot Dosa Batter (Mix half pack of dosa with yogurt- half cup and water- half cup)

2. Two tbsp onion, finely chopped

3. ½ Tsp ginger, finely chopped

4. One tbsp coriander, finely chopped

5. ½ Cup poha/flattened rice

6. Salt to taste

Method:

1. Take the Slurrp Farm Dosa batter and mix poha in it. Keep the mixture aside for 10 minutes so that the poha gets soften in the batter

2. Add chopped vegetables along with the salt to the batter. Mix well

3. Make small balls and deep fry

4. Serve with homemade sauce or chutney

Expert Tips- Variations:

• Slurrp Farm’s Beetroot Dosa Batter is a versatile batter which can be made into cutlets
• You can go creative with the mix adding boiled and mashed potatoes, crumbled homemade paneer, chicken keema, boiled and mashed peas, etc along with spice mix and salt
• You can either fry them or cook them over tawa (pan) smeared with oil

4. Fruit-y Cheesecake

Ingredients:

1. Two boxes of Slurrp Farm Oats, Honey & Banana Cookie

2. One cup sliced strawberries

3. One cup sliced mangoes

4. Grapes, green (handful), optional

5. One cup granulated brown sugar/jaggery powder

6. Two cups Creme Cheese

Method:

1. Crush the cookie and put it in a baking pan with parchment paper, make sure the cookie crumbs are pressed flat and keep n fridge for 10 mins

2. Mix the sugar, creme cheese, and assorted fruits and mix well

3. pour the mixture on the cookie crumb based and leave in the fridge for 30 minutes

5. Mini Sattu ke Paraathe

Ingredients:

1. One cup Sattu powder

2. One finely chopped onion

3. One green chilly

3. 5-6 coriander leaves

4. Two garlic cloves- a thick paste

5. Juice of one lemon

6. One tsp mustard oil and salt to taste

7. ½ Cup water 

8. Slurrp Farm Beetroot Dosa Batter (Mix half pack of dosa with yogurt- half cup and water- half cup)

Method:

1. In 1 cup Sattu powder, add finely chopped onion, green chilly, coriander leaves, and garlic cloves. Add the juice of a lemon, one teaspoon mustard oil and salt to taste. Mix together using half a cup of water (which will help in binding) or until the mix is crumbly but not like a paste

2. Make standard paratha dough using Slurrp Farm Beetroot Dosa mix and ghee

3. Divide the dough into balls. Take a dough ball, use a finger to make a depression such that it resembles a bowl. Fill it with the sattu mix and roll it carefully into a mini parantha

4. Bake the paratha on an iron tawa using ghee until it is crisp. Serve with homemade tomato chutney and/or baingan ka bharta (mashed brinjals/aubergines- Indian recipe) based on kid’s liking