Father's Day 2023: Kid Friendly Recipes To Try On This Day

This Father's day, you can add a personal touch to the celebrations by cooking something for him and to help you out, we have shared some super easy recipes that you can prepare at home.

(Representational Image)

Source : Getty

New Delhi: Father's Day is a special occasion to celebrate the roles our father plays in our lives and show them how much we appreciate their love and support. Now, in what better way can we do this, than prepare something delicious for our dad? Even if it's your first time in the kitchen, it's with the try. To help you out, we have shared some super easy recipes that you can prepare and to make the day even more special why not cook with your father? It will indeed be a great time to unwind and you will also create a lot of memories to cherish later on.

FATHER'S DAY RECIPE BY CHEFS:

1. Pecan Nut Crumble Cookie (By Chef Gautam Dublay, The Oberoi, Bengaluru)

Ingredients:

• Butter- 135g
• Castor sugar- 45g
• Vanilla essence- 5ml
• All-purpose flour- 150g
• Pecan powder- 150g
• Eggs- 15g
• Nutmeg powder- 3g
• Milk chocolate- 100g
• Toasted pecans- 30g

Method:

• Cream the softened butter along with the sugar using an electric whisk till it’s pale and fluffy.
• Add eggs and vanilla essence to it and mix again. 
• Sieve the all-purpose flour, pecan powder and nutmeg powder into the mixture and mix it using a spatula.
• Chill the dough in the refrigerator for 1-2 hours and roll it out at 0.8cm while using some flour for dusting. 
• Cut the cookie using a round cutter or any other desired shape. 
• Transfer the cut cookies to a tray with baking paper and bake it in a preheated oven at 180C for 12-13 minutes. 
• Once cooled after baking dip the top part of the cookie in some melted milk chocolate and sprinkle some toasted and chopped pecan nuts on it for decoration.

Chef tip: These cookies can be enjoyed by themselves or served with vanilla ice cream or custard

 

Pecan Nut Crumble Cookie (Image Source: The Oberoi, Bengaluru)

2. Chicken Sausage Potato Pot Pie (By Chef Devin Rodrigues, the Sous Chef of restaurant Turquoise at Le Meridien Maldives Resort & Spa)

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 3 large leeks, thinly sliced
• 4 carrots, peeled and finely chopped
• 3 large garlic cloves, grated
• 1 tablespoon fresh thyme, chopped
• 1/2 cup all-purpose flour
• 1 cup plus 1 tablespoon, divided heavy cream
• 3 cups chicken sausage 
• salt to taste
• Black pepper to taste
• 12 ounces (about 2 cups) russet potatoes, peeled and cubed
• 1 10-ounce bag of frozen peas
• 1 14-ounce box of frozen puff pastry dough, thawed

Method:

• Preheat oven to 400°
• Heat cast iron skillet and melt butter. Add leeks, celery, and carrots and cook until softened about 7 minutes. Add garlic and fresh herbs and cook until fragrant, 1 minute. Add flour and cook to a blonde roux, for 2 minutes. 
• 1 cup cream, whisking into flour and veggie mixture. Add broth and cook until mixture is slightly thickened 5 minutes. Season to taste with salt and black pepper. 
• Add potatoes, peas, and sausage, folding in to fully incorporate. Transfer the mixture to a 9-inch pie dish or leave in cast iron. 
• Roll out 14 oz. puff pastry on a lightly floured surface into a square large enough to cover a skillet (or pie dish) with some overhang. Drape the pastry over the skillet and trim so that there is a 1-inch border. Fold the pastry underneath itself and crimp the edges with the tines of a fork. 
• Brush the top of the pastry with reserved 1 tablespoon of cream. Cut 5 small slits in the centre so steam can escape. Place skillet on baking on a large sheet in case any filling bubbles over. Bake pot pie until crust is golden brown, 25 minutes, rotating halfway through.
• Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 30–35 minutes longer. Let sit at least 15 minutes before serving.

 

Chicken Sausage Potato Pot Pie (Image Source: Le Meridien Maldives Resort & Spa)

3. Sweet & Tangy Idli Sandwich With Cajun Spice Popcorn – (By Chef Amulya Kumar Das, Novotel Goa Candolim)

Ingredients:

• Mini idlis- 6 nos
• Tomato chopped– 10gms
• Onion chopped- 10gms
• Cheese- one slice
• Tomato ketchup- 20gms
• Sugar- 5gms
• Popcorn- 20gms

Method:

• Grease the mini idli moulds with ghee and spoon out the batter onto them. Place the idli plates in the idli steamer and set the heat on high. 
• When the steam has been coming sufficiently, set the flame to sim and keep it on the range for 10 minutes. Place a spoon in a little cup of water sprinkle water on the idli plates and use this spoon to scoop out the idli. 
• Take out the serving bowl and add chopped onion, tomato & tomato ketchup and mix well. Add the idli on top of one lettuce leaf and apply the onion tomato salsa & cheese covered in another idli and serve alongside cajon-spiced popcorn.

 

Mini Idli sandwiches with buttered Popcorn (Image Source: Novotel Goa Candolim)

4. Stack of Pancakes (By Chef Prabir Mistry, Q33)

Ingredients:

For the Batter:

• Milk
• Egg
• Butter
• Granulated Sugar
• Refined Flour
• Baking Powder
• Vanilla Extract 

For the Garnish:

• Mixed Fruit
• Blueberry Crush
• Honey
• Maple Syrup
• Castor Sugar

Method:

• Make the pancakes by mixing melted butter, egg, milk, sugar, refined flour, vanilla extract and baking powder to form a batter. Pour the batter into a pancake pan and bake it. 
• Once it's ready, garnish the pancakes with castor sugar, mixed fruit, and blueberry crush. Serve it with honey and maple syrup.

5. Baked Mac n’ Cheese (By Chef Banshidhar Parida, 3102 BCE)

Ingredients:

• Olive Oil – 1tsp
• Butter – 1tbsp
• Finely chopped garlic – 1tsp
• White Sauce
• Salt – as per taste
• Black Pepper – as per taste
• Oregano
• Sugar
• Fresh Cream
• Pasta
• Parmesan cheese
• Diced Mozzarella cheese
• Parsley

Method:

• Put olive, and butter in a pan. Then add chopped garlic and lightly sauté it. 
• Add a ladle of white sauce and stock/water as needed. Then add salt, pepper, oregano and sugar as per your taste.
• Add fresh cream and then add the pasta. 
• Add parmesan and diced mozzarella cheese and gratinate it.
• Garnish with parsley and serve with garlic bread.

6. Creme Brulee Boba Coffee: (By Chef James Patrick, Fat Tiger)

Ingredients:

• 1 cup brewed coffee (strongly brewed and cooled)
• 1/4 cup boba pearls
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1 tablespoon brown sugar (for brulee topping)

Instructions:

1. Cook the Boba Pearls:

• Bring a pot of water to a boil. Add the boba pearls and cook according to the package instructions.
• Once the boba pearls are cooked, drain them and rinse under cold water. Set aside

2. Prepare the Creme Brulee:

• In a saucepan, combine the milk, granulated sugar, and vanilla extract. Heat the mixture over medium heat, stirring occasionally, until it starts to simmer. Remove from heat.
• In a separate bowl, whisk the egg yolks until they are well combined.
• Slowly pour the heated milk mixture into the bowl with the whisked egg yolks, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
• Remove from heat and let the creme brulee mixture cool completely.

3. Prepare the Coffee:

In a glass or serving cup, add the brewed coffee.

4. Assemble the Creme Brulee Boba Coffee:

• Add the cooled creme brulee mixture to the glass with the coffee, stirring gently to combine.
• In a separate bowl, whip the heavy cream until soft peaks form. Spoon the whipped cream on top of the coffee and creme brulee mixture.
• Sprinkle the brown sugar evenly over the whipped cream layer.
• Using a kitchen torch or broiler, carefully melt and caramelize the brown sugar on top until it forms a crispy brulee crust.

5. Add the Boba Pearls:

• Spoon the cooked boba pearls into the glass on top of the whipped cream and brulee topping.
• Serve the Creme Brulee Boba Coffee immediately with a wide straw or spoon to enjoy the boba pearls.

FATHER'S DAY RECIPE BY KIDS:

1. Falooda (By Aarush Chattopadhyay)

Ingredients:

• Falooda mix packet 
• 4 to 5 glasses of milk 
• Cashew, almonds, pistachio etc. for garnish

Method: 

• First, take 4 to 5 glasses of milk and let it heat for some time in a container. 
• Then pour the falooda mix (full packet) into the milk and let it heat. Keep stirring it until it starts boiling. 
• Then turn off the gas, keep it on the stove for some time and then pour it into another container.
• Let it cool and keep the container in the refrigerator for 4 to 5 hours.
• Once done, take out the container and add the cashews, almonds, pistachio etc.
• Your falooda is ready to be served. You can serve it with a scoop of ice cream as well.

2. Bread Chilli (By Anushmita Bera)

Ingredients:

• Onion (medium-sized)- 2, chopped
• Tomato (medium-sized)- 1, chopped
• Capsicum (medium-sized)- 1, chopped
• Garlic- 5 to 6 cloves
• Mushroom (optional)
• Sugar- 1 tsp
• Salt to taste
• Vinegar
• Soy sauce- 1 tbsp
• Tomato Ketchup- 1 tbsp
• Bread- cut into pieces
• Vegetables Oil/ Butter- 2tbsp

Method:

• 2 tbsp of oil or butter is heated in a pan at a medium flame.
• 5-6 cloves of garlic are to be minced and fried for about two minutes until golden brown.
• Once that is done, the chopped onion and capsicum are added and fried with the garlic.
• Keep stirring until the mixture becomes soft. Add the chopped tomato and continue to cook until it softens.
• Once the above mixture is ready, add the cut pieces of bread and cook for about 4 to 5 minutes till it gets mixed properly.
• Meanwhile, in another bowl, add the vinegar, sugar along with the sauces and mix them properly.
• Pour it into the pan and continue stirring for 2-3 minutes,
• Garnish your dish with oregano and some sweet corn kernels.
• Your dish is ready to be served.

3. Mango Shake (By Debraj Mukhopadhyay)

Ingredients:

• 2 Mangoes
• 4 to 5 tsp sugar
• 1 tsp Elaichi Powder
• Cold milk or vanilla ice cream

Method:

• Take the mangoes, peel them and cut them into small cubes.
• Add them to a mixer grinder followed by the sugar, elaichi powder and milk (or ice-cream).
• Blend the mixture thoroughly and pour it into a glass.
• Garnish it with some chopped mangoes and a dollop of vanilla ice cream.
• Your mango shake is ready to be served.