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Benefits of Cooking Classes for Kids
1. Encourages Healthy Eating.
2. Boosts Math, Science & Creativity.
3. Improves Motor Skills & Coordination
4. Builds Confidence & Responsibility
5. Encourages Teamwork & Communication
6. Family Bonding.
What kind of fun activities will kids do in the cooking class?
Activities in Kids’ Cooking Classes
Baking cupcakes, cookies, or bread.
Making healthy snacks, such as fruit salads or sandwiches
.
DIY pizzas with creative toppings
Simple Indian dishes, such as parathas, dosa, or chaat.
International dishes, such as pasta or sushi rolls (in kid-friendly versions).
Uses of Kids’ Cooking Classes
Discover the Many Uses of Kids’ Cooking Classes.From Recipes to Real-Life Skills.
Kids’ cooking classes go far beyond fun in the kitchen — they serve as an engaging way to build life skills, confidence, and healthy habits. These classes teach children the basics of cooking, food safety, and nutrition, while also strengthening their academic learning through math, science, and reading activities.
Cooking classes encourage creativity as kids experiment with flavors and food presentation, while also developing fine motor skills and responsibility. They promote teamwork and social interaction, as children learn to share tasks, communicate, and collaborate with others.C
Beyond the classroom, these skills are useful at home — kids become more independent, make healthier food choices, and even bond with their families by preparing meals together. Exposure to global cuisines also broadens their cultural awareness and curiosity.
STARTERS
Sandwiches
- Spread butter/mayo on bread. Layer cucumber, tomato &carrot. Sprinkle salt & pepper. Cover with another slice, cut into triangles.
Sandwiches with Grapes
Spread cream cheese (or peanut butter) evenly on the bread slices.
Place halved grapes over one slice. Drizzle a little honey for extra taste. Cover with another slice of bread.Cut into fun shapes (stars, hearts, or triangles) using a cookie cutter.
Cup cake
Preheat oven to 180°C (350°F).In a bowl, beat butter and sugar until fluffy. Add egg (or yogurt) and vanilla essence, mix well. Sift in flour and baking powder, then add milk slowly to form a smooth batter. Pour into cupcake liners (fill ¾). Bake for 15–18 minutes or until a toothpick comes out clean. Let cool and decorate with cream, sprinkles, or fruits.
Blend into a creamy smoothie. Serve with ice cubes.
Homemade buttermilk biscuits, sweet potato biscuits and cornbread. Served with homemade peach-pepper jelly and apple butter
SALADS
Green Salad
Homemade buttermilk biscuits, sweet potato biscuits and cornbread. Served with homemade peach-pepper jelly and apple butter
South Indian Salad
In a bowl, mix cucumber, carrot, soaked moong dal, coconut, green chili, and coriander. Add salt and lemon juice. For tempering: heat oil, splutter mustard seeds, add curry leaves, and pour over salad. Mix well and serve fresh
MAIN COURSE
VEG PULAV
Heat ghee/butter in a pan or pressure cooker. Add cumin seeds (and bay leaf if using). Add onion (optional), sauté lightly. Add mixed veggies and stir for 2 minutes. Add soaked rice, salt, and 2 cups water. Cook on low flame till rice is done (or 2 whistles in cooker).Fluff gently with a fork & serve warm butter
Curd Rice
Mash the cooked rice slightly while still warm.Mix in curd, milk (if using), and salt.For tempering: heat oil, splutter mustard seeds, add curry leaves, ginger, and green chili.Pour this over the curd rice.Garnish with coriander leaves, carrot, or pomegranate.Serve cool or at room temperature.
Cheesy Quesadill
Place one chapati/tortilla on a pan. Sprinkle cheese evenly over it.
Add corn and veggies if using. Cover with another chapati/tortilla.
Cook on low flame with a little butter until golden on both sides and cheese melts. Cut into triangles and serve warm.
Sabudhana Kheer
Wash sabudana well and soak in 1 cup of water for 2–3 hours. Heat milk in a pan, bring to a boil. Add soaked sabudana (with water) and cook on a low flame, stirring often. When sabudana turns transparent and soft, add sugar and cardamom. In a small pan, heat ghee and fry cashews, almonds, and raisins. Add them to the kheer and mix well. Serve warm or chilled.
PIZZA
PIZZA MARGHERITA
Homemade buttermilk biscuits, sweet potato biscuits and cornbread. Served with homemade peach-pepper jelly and apple butter
PIZZA TONNO ANGHINARE
Homemade buttermilk biscuits, sweet potato biscuits and cornbread. Served with homemade peach-pepper jelly and apple butter
PIZZA QUATRO FORMAGGI
Homemade buttermilk biscuits, sweet potato biscuits and cornbread. Served with homemade peach-pepper jelly and apple butter
