Living: In papa’s kitchen

Living: In papa’s kitchen

Ahead of Father's Day, chefs share their children's favourite recipes

Sudipta Saha, corporate chef, Chai Break
For my daughters, I am a ‘kitchen ninja’. They love to see me cook, especially if it is their favourite dish. They grumble about everyday food, so I try and make new recipes for them like salads and pasta. They love my grilled chicken and lettuce salad with apricot drizzle but their favourite is penne alfredo with grilled cottage cheese.

Penne Alfredo

  • Penne pasta: 200 gm
  • Olive oil: 15 ml
  • Chopped garlic: 20 gm
  • Freshly chopped basil: 5 gm
  • White wine: 15 ml
  • Full cream: 30 ml
  • Cream cheese: 25 gm
  • Tomato sauce: 50 ml
  • Dry oregano: 5 gm
  • Salt and pepper to taste
  • Parmesan cheese: 5 gm


  • Boil water with salt, then add the pasta and boil for around seven to eight minutes. Drain the water (save 15ml) and rinse the pasta with cold water.
  • In a pan put olive oil, garlic, sauté. Add wine, cream, cheese and water (reserved one), mix well. Then add tomato sauce and pasta, cook with the sauce for two minutes.
  • Add basil and oregano, Season it with salt n pepper. 
  • Topped with parmesan cheese, serve hot.

Mandaar Sukhtankar, corporate chef, Windmills Craftworks
My son almost grew up on Italian food, in his pre-school days I used to look after him till my wife came back from work. I often made quick and simple pasta dishes for him, and he would sit on the kitchen counter and watch me prepare the food. He loves spaghetti carbonara the most of the many dishes.

Spaghetti Carbonara

  • Spaghetti: 80 gm
  • Egg yolk: 2 beaten with 2 tsps of water
  • Freshly grated parmesan: ½ cup
  • Smoky bacon, diced:  4 slices
  • Salt and freshly ground black pepper to taste


  • In a large pot, boil water and salt and cook the pasta according to package instructions.
  • Meanwhile, set a pan over medium heat, cook the bacon and let it render the fat.
  • Add a bit of water from the pasta, to create a quasi-sauce.
  • Now, add the cooked pasta to the mix and toss it a few times.
  • Add in the egg yolk in a thin stream, making sure you keep tossing the pasta. 
  • Immediately after the eggs are added, sprinkle parmesan, while constantly tossing the pasta to ensure an even coating on it. Check and adjust the seasoning. Add in extra pepper if you want to.
  • Reduce heat to low and stir in one tbsp of extra virgin olive oil.
  • Serve immediately, garnished with a little pepper and parmesan.

Narayan Salunke, executive chef, Radisson Resort & Spa, Alibaug
On my weekly day off, one dish that I absolutely love to make for my kids is a lettuce cheese and egg roll. This dish has some of the healthiest ingredients to help you start your day. Most kids love egg and cheese. Also, the dish is easy to make and my kids relish it.

Lettuce Cheese & Egg Roll

  • Eggs: 2-3
  • Cheese: 2 slices
  • Onion: 1 /4(chopped)
  • Tomato: 1/4
  • Ginger: 1 inch (grated)
  • Green chilli: 1 pinch (grated)
  • Chaat masala: ½ tsp
  • Butter: 1 tbsp
  • Oil: ½ tbsp
  • Lettuce leaves: 4
  • Lime: 1 piece
  • Salt as per taste


  • In a bowl, add chopped onion, grated ginger, tomato, green chilli and beat the eggs along with it and make a batter.
  • Heat some oil in a flat pan and pour the batter, fry it gently over a medium flame, until it turns golden brown.
  • Place the buttered lettuce and cheese on the omelette and roll, cut it into two pieces.
  • Serve it hot with tomato ketchup and mayonnaise.

Roshan Kumar, Westin
Spinach and masala oats khichdi is the ultimate comfort food for both — my five-year-old son and me. I came up with this recipe as a healthier alternative to his ramen noodle cravings. He loves it so much, he craves it more than junk food now! It’s simple, healthy and tasty too.

Spinach & Masala Oats Khichdi

  • Oats: 1 cup
  • Moong dal: 1/3 cup
  • Black peppercorns: 1 tsp 
  • Cumin seeds: 1 tsp 
  • Hing: 1 pinch
  • Dried red chilli: 1
  • Onion: 1/3 cup 
  • Garlic: 1 tsp
  • Coriander: 1 tsp 
  • Ghee: 1 tbsp 
  • Ginger: 1 tsp


  • Heat oil in a pan, add cloves, cinnamon and peppercorns and fry for a few seconds. 
  • Add cumin seeds and asafoetida and let them splutter for a few seconds.
  • Add the dry red chillies, onion, and ginger and fry until the onion turns translucent.
  • Add oats and washed moong dal along with 6 cups of water, turmeric powder, salt, and spinach. 
  • Cook the khichdi until it is done, garnish with freshly chopped coriander.

Om Nayak, co-founder, The Pasta Bowl Company
I love to cook cannelloni for my baby girl as it is both healthy and tasty. I use different vegetables and fresh hand-made pasta with a generous amount of parmesan cheese. I have made it a point to introduce my daughter to different tastes from the very beginning, so I’m always throwing in new ingredients to the pot. The addition of celery and leeks lifts the dish even more — it lends a unique flavour and is healthy.

Chicken Cannelloni

  • Par-boiled pasta sheets: 120 gm
  • Pre-seasoned, cooked chicken mince: 200 gm
  • White sauce: 200 gm
  • Italian tomato sauce: 120 gm 
  • Mozzarella cheese: 120 gm 
  • Parmesan cheese: 80 gm
  • Oregano, basil leaves: 8 gm
  • Salt to taste


  • Pre-cook the chicken mince with chopped garlic, celery, leeks and onion. 
  • Roll the mince in the parboiled pasta sheet along with parmesan cheese and oregano.
  • Place two to three such stuffed pasta sheet tubes in the baking pan. 
  • Top it up with more of white sauce, followed by Italian tomato sauce. 
  • Add mozzarella cheese and bake for 10 mins at 180 C.
  • Garnish with basil leaves and serve hot.