1 box (18.25 oz.) favorite cake mix
1 can (16 oz.) plus 1/2 cup vanilla frosting
Yellow and orange paste food coloring
1/2 cup dark chocolate frosting

Start Cooking

Step 1

Preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Kids can help prepare the cake mix according to the package directions and fill the cupcake liners. Bake until golden and a toothpick inserted in the center comes out clean; 22 to 25 minutes. Transfer to a wire rack and cool completely.

Step 2

Tint 1/2 cup of the frosting yellow and spoon into a resealable bag; set aside. Tint the remaining vanilla frosting orange. Frost the tops of the cupcakes with the orange frosting. Pipe the outline of the jack-o’-lantern faces with the chocolate frosting. (Parents may want to do this part.)

Step 3

Heat the yellow frosting, in the bag, in the microwave for 2 to 3 seconds to soften slightly. Snip a small corner from the bag and fill in the outlines with the yellow frosting. Repeat with the remaining cupcakes.

Ingredients

1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 (4 ounce) cans chopped green chiles, undrained
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 (15 ounce) can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Cooking Directions

Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Yield: 8 servings

Ingredients:

250 gms dates
250 gms tamarind
¼ tsp salt
½ tsp red chilli powder
½ tsp chat masala
½ tsp all spice powder
 
 
Method:

Deseed the dates and save the pulp.
Soak tamarind in a glass of warm water for an hour and squeeze the juice.
In a non-stick pan mix date pulp, tamarind juice and bring to a boil adding salt, chilli powder, chat masala and all spice powder.
When it is thick, remove and leave it to cool and store it in glass jar and serve with fried dishes.
 

laddo

Ingredients:

1/2 kg fresh dates
1/2 cup milk
1 tsp honey
1 tsp butter melted
1 cup coconut powder
1/2 cup almond roughly chopped
 
 
Method:

Deseed the dates and mash them adding milk, honey and butter.
Make balls of either oval or round shape.
Roll them in coconut powder and almond powder.
Arrange them in a tray and refrigerate to chill.
While making balls you can fix a tooth pick in the centre so that it can be easily picked and eaten.
This dish does not require cooking.
 

Ingredients:

Preparation time 15 minutes
Total cooking time 45 – 60 minutes
Serves 4- 6
Onions 2
Lemon grass 2 stems
Chicken or chicken pieces (legs, thighs, wings, breasts) 1.5 kg whole 
Oil 2 tablespoons
Leaves 3 bay
Chilli powder 1/4 teaspoon
Garlic, crushed 6 cloves
Grated fresh ginger 1 tablespoon
Turmeric 2 teaspoons
Ground cardamom 1/2 teaspoon
Cinnamon stick 1
Ground cumin 1/2 teaspoon
Ground coriander 1/2 teaspoon
Ground ginger 1/2 teaspoon
Chicken stock 1 cup
Method:
 
Chop onions. Chop lemon grass finely.
Cut whole chicken, into 8 pieces. Heat oil in pan, add onion and cook, stirring, until soft.
Add bay leaves, lemon grass, chilli powder, garlic, fresh ginger, turmeric and other spices. Cook, stirring, over medium heat for 1 minute or until fragrant. Add chicken, stir to coat.
Pour in the chicken stock and simmer, covered, for 45-60 minutes, or until chicken is tender.
 

Vegetable Bhaji Salad

Ingredients:   
 
Chickpea flour 75g
Plain flour 75g
Turmeric 1 teaspoon 
Cumin 1 teaspoon
Paprika or chilli powder 1/2 teaspoon 
Water 250ml 
Salt 1/2 level teaspoon
Cucumber 1 small 
Soured cream 50ml 
Fresh coriander,leaves chopped small bunch
Into wedges 2 lemons, 1 cut 
Splash of olive oil  
Salt and freshly ground black pepper  
Leek 1
Carrots 2 
Spring onions 3 
Red onions 2
Red chillies, deseeded and finely chopped 2
Piece root ginger, peeled and finely chopped 2.5cm
Vegetable oil for frying 150ml 
Pinch of mustard seeds 2
Rocket 100g 
Cooking time 10 mins
Preparation time 30mins
Serves 4
 

Method:

Place the flours and ground spices in a bowl and slowly pour in the water, stirring all the time with a wooden spoon or a whisk to make a bright yellow batter. Stir in the salt, then put to one side. Peel strips off the cucumber with a potato peeler and keep to one side. Mix the soured cream with the coriander and the juice of 1 lemon. Add the olive oil, season, and put to one side. Slice the vegetables into thin strips – try to get them the size of long matchsticks. Mix with the chillies and ginger and set aside. Pour the oil into a large non-stick frying pan and heat until very hot. Mix the vegetables, a little at a time, with some of the batter, add a pinch of mustard seeds and drop a tablespoon of the mix into the hot oil. Repeat with the remaining mix – you may have to fry the bhajis in batches. Press the bhajis down with the back of a fork and make sure they aren’t touching each other or they might stick together. Fry for a minute or so on each side until crispy, then drain on kitchen paper. Arrange 2 or 3 bhajis on each plate with some rocket leaves and the cucumber strips, drizzle with the dressing and serve with the lemon wedges.
 

Ingredients:

Mix all the ingredients except the oil and flour in a large bowl.
Grease your palms with a little oil.
Shape the mixture into equal-sized balls with your palms.
To make the outer part, mix the flour, a pinch of turmeric powder, salt to taste and water till it becomes a thick batter.
Heat oil in a small wok.
Dip the balls in the batter.
Deep fry the potato balls in the hot oil on either side until golden.
Drain on clean paper kitchen napkins.
Serve hot with tomato ketchup or chutney of your choice.
 

Ingredients:   

Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
Then make into flat pattis and fry in a little oil.
Makes about 6 kababs.

Ingredients:

Method:

Mix together the ingredients into a dough and form into small oval,slightly flattened balls. Meanwhile boil the milk with sugar and illaichi seeds. When the milk starts to boil add the malai balls. When they start to swell up lower the heat and cook for 10 minutes. Just before removing from heat add kevera essence.Garnish with pista.
Chill and serve.
 

Ingredients:
  
Prepared hoisin sauce 6 tablespoons 
Light soy sauce 3 tablespoons 
Low-calorie sugar 2 tablespoons
Lime juice 2 teaspoons 
Dark sesame oil 2 teaspoons
Crushed red pepper flakes 1/4 teaspoon 
Stir-Fry:  
Package any flavor ramen noodle soup mix 1 (3 oz.) 
Warm water 1 cup
Vegetable oil, divided 2 tablespoons 
Boneless, skinless chicken breasts, cut into 1-inch pieces 1 pound 
Broccoli florets 3 cups 
Chopped red bell pepper 1/2 cup
Sliced green onions 1/3 cup
Can sliced water chestnuts, drained 1 (8 oz.) 
Baby corn (optional) 1/2 cup

Method:

For Sauce, combine all ingredients; set aside.
For Stir-Fry, remove seasoning packet from ramen noodles and save for another use. Break noodles into pieces. Place in 1-quart microwave safe bowl; pour warm water over noodles. Microwave on HIGH, uncovered, 2 to 3 minutes, stirring twice, until noodles are tender; drain. Set aside.
Meanwhile, heat 1 tablespoon vegetable oil in large skillet or wok over medium-high heat. Cook and stir chicken 8 to 10 minutes, or until no longer pink. Remove chicken from skillet and keep warm.
Add remaining 1 tablespoon oil to skillet. Cook and stir broccoli 4 minutes. Add red pepper and onion; cook and stir 2 to 3 minutes more. Add cooked chicken, water chestnuts and baby corn. Cook and stir 1 minute. Stir in cooked noodles and Sauce. Heat until all ingredients are heated through, stirring frequently.
25% calorie reduction from traditional recipe

Nutrition Information

calories 221
protein 20 g
carbohydrate 17 g
fat 8 g
cholesterol 44 mg
sodium 641 mg
Food Exchanges
3 very lean meat, 1/2 starch, 2 veg., 1/2 fat