Category Archives: Weekend Recipes

SWIRLY SANDWICHES BY GANESH TELI, CULINARY DIRECTOR, MONKEYBOX

Here is a simple recipe which can been prepared by your little one easily. While you indulge in some nice picnic brunch and enjoy a wonderful day in the open try out this brunch recipe that you can create together with your little one.

(This recipe is made considering basic kitchen equipment and outdoor grill for cooking is available for kids during picnic brunch)

Ingredients

  • 1 loaf white bread, unsliced
  • 60g butter, softened
  • Green and blue sprinkles

Method

  • Slice the crusts off the bread and cut the loaf lengthways into four equal slices.
  • Flatten each slice with a rolling pin.
  • Spread with butter and cover with sprinkles.
  • Roll up the bread lengthways; you might need to spread a bit more butter on the end of the roll-up to get the sprinkle-side to stick.
  • Slice each roll into five shells

Beetroot Hummus Recipe – By Ganesh Teli, Culinary Director, MonkeyBox

Ingredients:

  • 80 g Beetroot (chopped)
  • 80 g Chickpeas (cooked)
  • 50 ml Water
  • 20 g Tahini
  • 10 ml Lemon Juice
  • 10 g Cumin
  • 5 g Sea Salt
  • 1 clove Garlic

Method:

  • Boil beetroot until tender (approx. 15 minutes).
  • In a blender/processor add all the ingredients (including the cooked beets) and some of the water and process well.
  • Adjust the consistency with the remaining water. The final hummus must be a smooth mixture.
  • Serve with whole wheat chapathis.

Nutritional Information (Per Serving)

Serving Size: 1 Portion (approx. 120 g)

  • Calories: 167 kcal
  • Carbohydrate: 19.8 g
  • Fiber: 4.9 g
  • Sugar: Nil
  • Protein: 6.9 g
  • Fat: 7.6 g
  • Iron:  4.9 mg
  • Calcium: 80.2 mg
  • Sodium: 1046.9 mg

Granola, Peanut Butter, Apple Sandwich by Chef Ganesh Teli, Culinary Director, MonkeyBox

(SERVES 4)

Ingredients:

  • 2 medium-sized Apples
  • 85 g Rolled Oats
  • 40 ml Orange Juice
  • 40 ml Honey
  • 30 g Peanut Butter
  • 20 g Brown Sugar
  • 20 g Raisins
  • 20 g Ground Flaxseeds
  • 5 g Sea Salt
  • 1 g Cinnamon Powder

Method:

  • Combine oats, flaxseeds, and cinnamon. Roast in a pan until crisp.
  • Combine orange juice, honey, and brown sugar in a small saucepan. Cook it over medium heat, stirring frequently. Remove from heat once the sugar dissolves.
  • Pour the honey mixture over the oats mixture and mix well.
  • Spread a thin layer of the mixture on a non-stick pan and bake until golden brown at 150°C for about 20 minutes. Halfway through the baking, stir the mixture well.
  • Finally, stir in raisins and let the mixture cool completely. This is granola.
  • To assemble the sandwiches, core each apple and cut into ¼-inch slices (8 slices per apple).
  • Spread peanut butter on each slice and sprinkle with granola and top with another apple slice.
  • Press down gently and the sandwiches are ready to be served.

Nutritional Information (Per Serving)

Serving Size: 1 Portion (approx. 100 g)

  •  Calories: 245 kcal
  • Carbohydrate: 41.6 g
  • Fiber: 4.0 g
  • Sugar: 12.5 g
  • Protein: 5.02 g
  • Fat: 7.1 g
  • Iron: 1.7 mg
  • Calcium: 22.2 mg
  • Sodium: 513.4 mg

Quinoa with Mushroom, Kale and Sweet Potato – By Chef Ganesh Teli, Culinary Director, MonkeyBox

Ingredients:

  • 100 g Button Mushrooms (quartered)
  • 70 g Kale Leaves (chopped into 2” pieces)
  • 60 g Quinoa
  • 50 g Sweet Potato (peeled and cut into ¾” pieces)
  • 10 g Parmesan Cheese (grated)
  • 5 ml Olive Oil
  • 2 g Salt
  • 1 clove Garlic (thinly sliced)
  • 1 g Black pepper (crushed)
  • 1 cup Water

Method:

  • In a saucepan, bring the quinoa to a boil with a cup of water.
  • Reduce the heat, cover the saucepan and allow to simmer until the water is completely absorbed (approx. 12 – 15 minutes).
  • Meanwhile, heat oil in a small pot, over medium heat.
  • Add the sweet potatoes and mushrooms and sauté occasionally. Cook until the pieces begin to soften and turn golden brown (approx. 5 – 6 minutes).
  • Add garlic and cook for a minute. Finally add the kale, salt, and pepper and sauté frequently until the vegetables become tender (approx. 10 – 12 minutes).
  • Serve the vegetables over the quinoa and garnish with Parmesan cheese.

Nutritional Information (Per Serving)

Serving Size: 150 g (approx.)

  •  Calories: 217 kcal
  • Carbohydrate: 30.7 g
  • Fiber: 3.4 g
  • Sugar: Nil
  • Protein: 8.8 g
  • Fat: 6 g
  • Iron: 2.5 mg
  • Calcium: 127.1 mg
  • Sodium: 501.7 mg

Raspberry Banana Smoothie Recipe – By Chef Ganesh Teli, Culinary Director, MonkeyBox

Recipe

Ingredients:

  • 80 g Frozen Raspberry
  • 2 medium-size Bananas
  • 60 g Non-fat Greek Yogurt
  • 40 g Low-fat Milk
  • 24 g Granola Bar (crushed)
  • 10 g Toasted Coconut Flakes
  • 2 g Chia seeds

Method:

  • In a blender, puree berries, banana, yogurt, chia seeds, and milk until smooth.
  • Portion out into 2 bowls and top with granola and toasted coconut, if desired

Nutritional Information (Per Serving)

Serving Size: I bowl (185 g approx.)

  • Calories:  354 kcal
  • Carbohydrate: 59.6 g
  • Fiber:  13.4 g
  • Sugar: 17.6 g
  • Protein: 8 g
  • Fat: 5.8 g
  • Iron: 3.8 mg
  • Calcium: 236.3 mg
  • Sodium: 97 mg

Fresh Cucumber Roll Ups Recipe – By Chef Ganesh Teli, Culinary Director, MonkeyBox

Fresh Cucumber Roll ups (for 2 kids)

Ingredients

  • 20 g Cream cheese
  • 1 medium-sized Cucumber
  • 1/2 medium-sized Bell pepper (a quarter each of red and yellow pepper)
  • 1/2 cup Carrot

Direction

  • Allow the cream cheese to reach room temperature and mix with a spoon to soften.
  • Wash and dry the cucumber. Using a vegetable peeler, slice into thin strips, lengthwise.
  • Chop carrots and bell peppers into matchstick-sized pieces.
  • Spread a thin layer of cream cheese on each cucumber slice. On one end, place a small amount of chopped carrots and bell peppers.
  • Roll the cucumber slice and serve.

Nutritional Information (Per Serving)

  • Calories: 43 kcal
  • Carbohydrate: 5.4 g
  • Fiber: 0.66 g
  • Sugar: Nil
  • Protein: 0.9 g
  • Fat: 1.79 g
  • Iron: 0.57 mg
  • Calcium: 30.25 mg
  • Sodium: 54.12 mg

 

Fruity Veggie Bundles Recipe with Yogurt Ranch Dressing – By Ganesh Teli, Culinary Director, MonkeyBox

FRUITY VEGGIE BUNDLES WITH YOGURT RANCH DRESSING (SERVES 2)      

fruity roll ups

Ingredients:

For Dressing

  • 60 ml Plain Yogurt
  • 30 ml Buttermilk
  • 20 g Onion (finely chopped)
  • 1 clove Garlic (finely chopped)
  • 5 ml Lemon Juice
  • 5 g Parsley (finely chopped)
  • 5 g Salt
  • ¼ tsp Black Pepper
  • 1 g Dijon Mustard

For Bundles

  • 4 outer Romaine Lettuce Leaves
  • 50 g Cucumber
  • 50 g Tomatoes
  • 50 g Beans
  • 50 g Carrots
  • 50 g Yellow Pepper
  • 50 g Pineapple
  • 50 g Orange
  • 2 g Salt
  • 2 g Pepper

Method:

For Dressing

  • Combine all ingredients in a jar with a tight-fitting lid, shake well until uniform.
  • Alternatively, you can combine all ingredients in a food processor/blender and pulse until it is uniform and smooth.

For Bundles

  • Separate 4 outer Romaine Lettuce leaves and trim the ends if they seem too long.
  • Fill the center of the leaf, along the rib, with thinly chopped strips of cucumber, tomatoes, beans, carrot, peppers, pineapple, and orange wedges.
  • Season with a pinch of salt and pepper.
  • Roll up the leaf and secure with a tie or parsley leaf that is long enough.
  • Serve with yogurt ranch dressing.

Nutritional Information (Per Serving)

Serving Size: 2 Bundles with 50 g Dressing

  • Calories: 86 kcal
  • Carbohydrate: 16.8 g
  • Fiber: 2.7 g
  • Sugar: Nil
  • Protein: 3.5 g
  • Fat: 1.8 g
  • Iron: 2.7 mg
  • Calcium: 140.4 mg
  • Sodium: 1429.3 mg

Bircher Muesli with Apple & Banana – By Ganesh Teli, Culinary Director, MonkeyBox

Bircher Muesli with Apple & Banana (Serves 1)

Ingredients:

  • 50 g Red Apple (peeled and grated)
  • Half medium-sized Banana (sliced)
  • 50 g Yogurt
  • 50ml Cold Water
  • 25 g Oats
  • 7 g Chia seeds
  • 7 g Almond (chopped)
  • 1 g Cinnamon

Method:

  • In a bowl mix grated apple, oats, chia seeds, half the quantity of chopped almonds and cinnamon.
  • Stir in the yogurt and cold water, mix well, cover and chill overnight.
  • Spoon the muesli into bowls and top with sliced banana.
  • Garnish with the remaining almond slivers and serve

Nutritional Information (Per Serving)

  • Calories: 257 kcal
  • Carbohydrate: 34.4 g
  • Fiber: 4.4 g
  • Sugar:  Nil
  • Protein: 7.9 g
  • Fat: 10.9 g
  • Iron: 2.7 mg
  • Calcium: 166 mg
  • Sodium: 15.2 mg

Stuffed Jacket Potatoes – By Ganesh Teli, Culinary Director, MonkeyBox

Stuffed Jacket Potatoes (Serves 4)

Ingredients

4 Medium Potatoes

50 g – Grated cheddar

100g – Sweetcorn

100g – Finely chopped bell peppers

A small bunch of Fresh basil

Directions

  • Heat the oven to 180°C and bake the potatoes for about 1 hour until cooked and the skins are crispy. Set aside to cool to room temperature.
  • To stuff the jacket potatoes, heat the oven to 180° Cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
  • Using a fork, mash the potato until there are no lumps. Add the cheese, sweetcorn, peppers and mix well.
  • Gently pick the leaves from the Basil. Chop/tear into smaller pieces and stir into the cheesy potato mixture.
  • Using a spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up.
  • Sprinkle little extra grated cheese and place on a baking tray. Place the tray in the oven and bake for 10-15 mins until golden, and serve hot.

Nutritional Information (Per Serving)

Serving size: 2 potato halves

Calories: 162.8 kcal

Carbohydrate: 25.7 g

Fiber: 1.3 g

Sugar: 0.06 g

Protein: 5.6 g

Fat: 4.5 g

Iron: 0.6 mg

Calcium: 13.5 mg

Sodium: 87.25 mg

Quick & Easy Oats Peanut Butter Squares – By Ganesh Teli, Culinary Director, MonkeyBox

Oats-Peanut Butter Squares (Serves 12)

Ingredients

220 g – Oats, dry

180 g – Crispy Wheat cereal

80 g – Peanut butter

1/2 cup – Natural honey

1 tsp – Vanilla extract

Directions

  • Grind oats into flour and pour into a bowl. Add crispy wheat cereal to the flour.
  • Prepare a pan by greasing it or lining it with parchment paper.
  • In a small sauce pan add peanut butter and honey. Melt together over medium heat and stir to form a uniform blend.
  • Pour the peanut butter and honey mix onto the dry ingredients and stir. Dump into prepared pan and firmly press into pan.
  • Cool in fridge for at least 25 minutes and evenly cut into 12 squares, and serve.

Nutritional Information (Per Serving)

Serving size: 1 square

Calories: 200 kcal

Carbohydrate: 34.3g

Fiber: 2.9 g

Sugar: 14.8 g

Protein: 4.4 g

Fat: 4.7 g

Iron: 0.7 mg

Calcium: 0.4 mg

Sodium: 0.67 mg