Introduction

Are your kids prepping up to win a school competition in a fire-free style?

If yes, these delicious dishes will surely give your kids an edge, without using a stove or oven.

Let your kids be creative and make healthy, quick, and mess-free recipes with safety.

Recipe Ideas for Every Palate

• Cooking Without Fire Recipes for Veg Coleslaw Sandwich Ingredients Needed:

  

• 2 cups shredded cabbage
• 1 cup grated carrots
• 1/2 cup thinly sliced bell peppers (any colour)
• 1/4 cup chopped green onions
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
  
• Salt and pepper to taste
• Whole wheat bread slices

Step-by-Step Instructions

1. Take a mixing bowl. Add all the vegetables into the bowl and mix it well.
2. Add the mayonnaise and lemon juice and mix well until all the vegetables are evenly coated.
3. For extra garnishing, add salt and pepper to taste. Mix again.
4. Now, take a bread slice and evenly spread a generous amount of the coleslaw mixture on it.
5. Place another slice of bread on top to form a sandwich.

• Fresh Fruit Salad Extravaganza Ingredients Needed:

  

1. • 1 cup diced strawberries, mango, pineapple, blueberries, diced kiwi, or any other seasonal fruit of your choice
   • 2 tablespoons honey or maple syrup
   • 1 tablespoon lemon juice
   • Fresh mint leaves for garnish
   • Nuts (optional)
   • Granola (optional)
   • Yoghurt (optional)

Step-by-Step Instructions:

1. Wash the fruits nicely and chop them into bite-sized pieces.
2. Combine the diced fruits, like, strawberries, mango, pineapple, blueberries, and kiwi in a bowl.
3. If desired, fold in nuts, granola, or yoghurt.
4. Drizzle with honey or maple syrup and lemon juice over the fruit to taste. Gently toss to combine.
5. Garnish with fresh mint leaves for a refreshing touch.
6. Chill in the refrigerator (for a few minutes) or serve immediately.
   

• Veggie Wraps with a Twist Ingredients Needed:

  

1. • 4 whole wheat tortillas
   • Cream cheese
   • Mayonnaise
   • Finely chopped vegetables (cucumber, carrot, bell pepper, spinach leaves, cauliflower, broccoli, etc.)
   • Seasoning and dressing
   • Salt and pepper to taste

Step-by-Step Instructions:

1. Add cream cheese, mayonnaise, vegetables, seasoning, and dressing in a bowl.
2. Lay a whole wheat tortilla and apply the mixture to it.
3. Season with salt and pepper to taste.
4. Roll up the tortilla tightly to form a wrap. Cut in half if desired.
5. You can also refrigerate it before serving.

• Sprout vegetable chaat Ingredients Needed:

  

• 1 cup mixed sprouts (mung beans, chickpeas, etc.)
• 1 small onion, finely chopped
• 1 tomato, finely chopped
• 1 cucumber, finely chopped
• 1 green chilli, finely chopped (optional)
• 1 tablespoon lemon juice
• 1 teaspoon chaat masala
• Salt to taste
• Fresh coriander leaves for garnish

Step-by-Step Instructions:

1. Put all the mixed sprouts, chopped onion, tomato, cucumber, and green chilli in a bowl.
2. Add the lemon juice, chaat masala, and salt. Mix well.
3. Garnish with fresh coriander leaves and enjoy.

• Chia pudding Ingredients Needed:

1. • 1/4 cup chia seeds
   • 1 cup almond milk (or any milk of your choice)
   • 1 tablespoon honey or maple syrup
   • 1/2 teaspoon vanilla extract
   • Fresh fruits for topping (e.g., berries, banana slices)
   • Nuts or seeds for topping (optional)

Step-by-Step Instructions:

1. 1. Take a bowl. Add chia seeds, almond milk, honey or maple syrup, and vanilla extract.
   2. Stir well, ensuring no chia seed clumps form in the process.
   3. Cover and refrigerate for at least 2 hours or overnight until the mixture acquires a pudding-like consistency.
   4. Give the pudding a good stir.
   5. Top with fresh fruits and nuts or seeds as desired.

• Beetroot Buttermilk Ingredients Needed:

• 1 cup plain yogurt
• 1/2 cup grated beetroot
• 1/2 teaspoon roasted cumin powder
• Salt to taste
• 1/2 cup water
• Fresh coriander leaves for garnish

Step-by-Step Instructions:

1. Add plain yoghurt, grated beetroot, roasted cumin powder, and salt in a blender.
2. Blend until smooth. (Take precautions with kids)
3. Add water and blend again to achieve the desired consistency.
4. Pour the beetroot buttermilk into glasses.
5. Garnish with fresh coriander leaves and serve chilled.

• Bhel Puri

Ingredients Needed:

• 2 cups puffed rice
• 1/2 cup sev (crispy fried noodles)
• 1 small onion and tomato (finely chopped)
• 1 boiled potato, diced
• 1/4 cup chopped fresh coriander leaves
• 1 tablespoon tamarind chutney
• 1 tablespoon green chutney
• 1 teaspoon lemon juice
• Salt to taste
• Chopped green chilli (optional)

Step-by-Step Instructions:

1. In a large mixing bowl, combine the puffed rice and sev.
2. Add the chopped onion, tomato, boiled potato, and fresh coriander leaves.
3. Add the tamarind chutney, green chutney, lemon juice, and salt.
4. Add chopped green chilli for extra heat. Kids can avoid it.
5. Mix it and serve immediately.

For more flavourful recipes, head on to NFCI Hospitality and let your creativity shine and thrive.