Spice your Life

Nutrients – Functions and sources - A quick guide ~ Guest Post by PJ!

spicingyourlife@gmail.com (Srivalli) — Wed, 11 Nov 2009 06:36:00 +0000

Read the article on Nutrition for Children part 1 by Padmajha Suresh.

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In my previous article, I discussed on Nutrition for Children, with brief introduction to various aspects related to it.

Today I will focus on some facts that you may want to consider while planning a meal for the little one..

Nutrients – Functions and sources- A quick guide

1.Energy – It is required for the overall growth and development of the child and the sources include cereals, pulses, milk products, nuts, fats and oils.

2. Protein – It is the basis for tissue building and development of skeletal muscles. Sources – Pulses[lentils/legumes],milk and milk products[including cheese, yogurt etc], tofu, nuts, egg whites, soy products, meat, etc

3. Fats – These are the concentrates source of energy and are also the carriers of fat soluble vitamins- A,D,E,K. Major sources- Oil, Ghee, butter, margarine, nuts and egg yolk, cream

4. Fibre – As we are aware, fiber gives satiety and avoids constipation. Sources - Raw fruits, vegetables, cereals and pulses.

5. Vitamins-We can classify them as Fat soluble and water soluble vitamins…

A] Fat soluble vitamins –

i] Vitamin A – Needed for good vision, immunity and an adequate diet with Vitamin A prevents night blindness. Green leafy vegetables are the best source, along with yellow/orange colored vegetables/fruits like papaya, mango, carrots, pumpkin, papaya, mango, sweet potato, winter squash, cantaloupe and spinach, eggs and milk.

ii] Vitamin D- It is needed to help the body assimilate Calcium from our diet and hence indirectly helps in building strong teeth and healthy bones. Milk and egg yolk are the best sources of this vitamin. It is also found in Fatty fish, liver and fortified milk. 5-10 minutes of exposure to direct sunlight 3-4 times a week also an additional way to get this vitamin.

iii] Vitamin E- It is an anti-oxidant and is required for proper cell functioning. Sources include vegetable oils, butter and margarine, broccoli, whole grains, peanuts, sunflower seeds, mayonnaise, wheat germ, yam and sweet potato.

iv] Vitamin K – This vitamin is vital for normal blood clotting and is found in Green leafy vegetables, fruits, potato, beets, fruits, dairy products, eggs, seeds, and meats.

B]Water soluble vitamins

i] Vitamin B – It is a group of vitamins, each one performing a crucial function in our body.

ii] Vitamin B1 –It is needed for energy production and also for transmitting the nerve impulses. It can be found in cereals, green leafy vegetables, legumes, nuts, sunflower seeds, whole grains, pork, and seafood.

iii] Vitamin B2 – It aids in the release of energy and promotes healthy skin and eyes. Its sources include milk, yogurt, milk, breads, green leafy vegetables, cereals, fruits, almond and chicken.

iv] Vitamin B6 – Its functions are to maintain the nervous tissue and regeneration of red cells and can be found in whole grains, fortified cereals, oats, chick peas, banana ,vegetables, baked potatoes, chicken and peanuts.

v] Vitamin B12 – Proper functioning of the cells are ensured by including adequate quantities of this vitamin by including a liberal portion of dairy products in the diet along with eggs, fish, beef, pork, yeast and fermented foods.

vi] Niacin – Helps to convert food to energy. It is found in breads, cereal grains, nuts, vegetables, peanut butter, brewers yeast, tuna, chicken breast, sunflower seeds and beans.

vii] Folacin- It is required by the body to use up the proteins and also to prevent blood disorders. Include dried beans, wheat germ, nuts, oranges, bananas, beets, beans, peas, , broccoli ,Popeye’s favorite-spinach, other green leafy vegetables and mushrooms.

Vitamin C-It is an antioxidant vitamin needed for the formation of collagen to hold the cells together and for healthy teeth, gums and blood vessels. It improves iron absorption and resistance to infection. Good sources of this Vitamin include citrus fruits like oranges, sweet lime, lemons, guava, Indian gooseberry, strawberries, melons, broccoli, green peppers, Brussels sprouts, red peppers and cranberry juice, pineapple.

6] Minerals

A] Calcium, which is required for the formation of healthy bones and teeth, is also needed for blood clotting and proper functioning of the heart .It is found in milk and milk products, green vegetables, broccoli, cabbage, kale, tofu, sardines and salmon.

B] Phosphorus works with calcium to promote the formation of teeth and bones, maintain acid base balance in the body. Found in Milk and milk products, grains, nuts and legumes, lean meats

C] Sodium – It regulates the fluids in the body and thus regulates the blood pressure. It is also essential for the nerve function and energy production .It is present in Table salt and most processed foods and hence care should be taken when the diet has too much processed foods as higher sodium levels will lead to increase in blood pressure. Other sources include baking soda, monosodium glutamate (MSG), various seasonings, additives, condiments, meat, fish, poultry, dairy foods, eggs, smoked meats, olives, and pickled foods.

D]Potassium – It also balances the fluid level in the body and can be found in milk, yogurt,oranges, bananas, raisins, apricots, oranges, avocadoes, dates, cantaloupe, watermelon, prunes, broccoli, spinach, carrots, potato, sweet potato, winter squash, mushrooms, peas, lentils, dried beans, peanuts, lean meats.

E] Iron –This important mineral is necessary to prevent anemia and is an essential component of hemoglobin. A diet rich in leafy vegetables, dried beans, beaten rice, jaggery, dried fruits, nuts, lentils, meats, eggs, dark green leafy vegetables, whole grains and enriched food products is a sure way to keep anemia at bay.

F] Zinc- It promotes the tissue growth and also helps prevent anemia. It is found in Eggs, milk, meat, seafood, and liver, whole-grains.

G] Iodine- It is essential for the proper functioning of thyroid gland and can be included in the diet by using iodized salt and milk.

There are quite a few other minerals like Magnesium, chromium which are needed a for energy metabolism. They can be found in whole grains, breads, vegetable oils, milk and cheese.

No single food can meet the total nutritional requirement for a day, hence the meal should be planned in such a way that at least a few foods from each food group are included and distributed in the menu.

Please note that Nutrition in itself is a vast topic and it has been consolidated here to provide the details in a nutshell.

In my next article, I will be talking about how to make food more interesting with the things we learnt from above.

Kids Delight Round up!

spicingyourlife@gmail.com (Srivalli) — Tue, 03 Nov 2009 17:16:00 +0000

I know this round up is way behind! My only excuse was I never expected such a good response and I was stumbled by it..:)

What a beautiful way to celebrate the first anniversary! I really enjoyed reading each of entries and knowing so many talented and creative kids. A well balanced child is a result of well balanced food both for physical and mental. That involves activities to arouse their creative thinking, plus have introduce them to all good food. Of course at a younger age, say about till 15 years, a child need not be restricted on the diet. They should be free to eat everything and anything.

I got 130 entries, with some great dishes and some cool art works for us to enjoy. Please do take time to check on the entries!

I missed few entries, so the count now is 145! Special thanks to all bloggers who had sent in multiple entries!

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Art works from and for Kids!

Check out these cool activities that you can keep your kid occupied like Acqurium with Carton, Invitation card and PopUp Birthday Card from Avanthi

Art work based on Diwali from Deepika Jain
Another beautiful Painting from Esai Selvi

I was taken in by these beauties when I saw their pictures and even more impressed with their hand works! Nivedita's daughters are very creative. Check out this Multi purpose boxes from her daughter and these paintings

Next set of art work comes from Sireesha's daughter Sreeja. One can't but be impressed with such exquisite Jewellery sets and these drawings.

Then you have a pretty Tricycle from Soumya Arun Son's

Next comes from some delightful crafts from Vidhya Arvind twin daughters

Finally few from my daughter

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Easy Breakfast Dishes for Kids!

Upma Pesarattu from Avanthi
Bread Utthapam from Indrani dhar
Scrambled Eggs and Sausages from Jisha Joy
Colourful Mini Idlis from Lata Raja
Alphabet Idli from Meera S
Tacos with Kidney Bean Salsa from Parita
Masala poori from PJ
Coriander Pesto Pasta and Mini Omelettes from Priya Suresh
Pasta Fusion from Radhika Vasanth
Homemade Pizza from Ramya Sankar
Taco with Kidney bean & Veggies from Sadhana & Muskaan
Banana Pancake from Saju Sharfu
Ghee Mini Dosa, Puris and Veg. Sandwich from Saraswathi
Ghavne from SE
Pasta Primavera from Spice Buds
Grilled Paneer Carrot Snadwich from Sree Vidya
Banana wheat pancake and Chocolate Milk Tasty Toast from Swarnalatha Vijayakumar
Wheat Rava Dosa from Uma Priya
Oats Sweet Puttu from Usha Nandini
Kids Friendly Chapathi and Lemon Poha from Vidhya Arvind

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Delightful Drinks for the Little ones!

Chikoo Choco Shake from Kanchan Kamat
Gulab-e-aab from Lata Raja
Tomato-Garlic Rasam from Priya Srinivasan
Watermelon Peach And Plum Trio from Sadhana & Muskaan
Rose Milk from Saraswathi

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Some Salads n Sauce!

Home made Apple Sauce and Mixed Fruit Raitha from Radhika Vasanth
Fruit Arrangement from SE
Tomato Basil Linguine from Shubha
Green Beans Salad from Supriya Natu

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Sinful Snacks for all!

Crunchy Cheesy Potato Balls and Mini Mosa from Cool Lassi
Omapodi Sev from Divya Vikram
Peanut Sundal from EC
Sprouted Mong Sundal from Esai Selvi
Soy Wadi Fry from Gethan
Cajun style Potatoes from Humaira Khan
Mung/Moong Pakode from Kanchan Kamat
Muruku and Sweet Potato Fry from Priya Srinivasan
Black Channa Sundal,
Dry Green Peas Masala Vadai , Gramflour Murukku, and Oats Crackers from Priya Suresh
Mysore Bhajji from Raje
Paneer Puff Flowers from Rohini Vijay
French Fries from Saraswathi
Rice Krispy Treats from Shri
Capsicum Ring, Potato Murukku, Ribbon Pakoda and Spinach Paneer Balls from Usha Nandini
Candied Sweet Potato from Kamala Bhoopathy
Mani Kozhakkatai from Vidya
Finally Ribbon Pakoda and Muruku from me!

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Handful of Rice!

Mint Ghee Rice from Ammu Madhu
Stuffed Acorn Squash from DK
Peas Pulao from PJ
Simple Carrot Rice from Priya Srinivasan
Rajma with Basmati Rice from Ramya Sankar
Chenna Pulao from Shanthi krishnakumar

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Baked Goods!

Butter Cookies, Ghriba a Traditional Moroccan cookies, Instant Breadsticks, and Little hearts from Ambika Venkat
Zebra cake from Divya Vikram
Eggless Fruit Cake from Lata Raja
Chocolate Cake from Lissie alfred
Zebra Cake from Parita
Microwave Chocolate Cake from Radhika
Vegan Fruit & Nut Cake and Almond Oats Chocolate chip cookie from Sadhana & Muskaan
Swirly Chocolate Walnut Cake from Sandhya Hariharan
Homemade Biscuits from Saraswathi
Bluberry Muffins and Double Chocolate Chip Cookies from Shifa Firoz
Chocolate Kiwi Tarts and Orange Cream Tarts from Sudha
Night Sky Cookies from Swapna Mickey
Mini Chocolate Pumpkin Tarts from Yasmeen
Microwave Eggless Condensed Milk Chocolate Cake from Priya Suresh
Ice-cream Sandwich Cookie from Saju Sharfu

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Delicious Desserts!

Paala Aatukulu Poha from Avanthi
Fruit Trifle from Barnali
Ice cream lollipops from Cool Lassi
Aloo Halwa and Makhana Kheer from Deepti Srivastava
Coconut Suhiyan from Esai Selvi
No Bake Chocolate Pinwheel from Jayasree Satish
Choco dates from Lata Raja
Banana Halwa from Prajusha
Condesed Milk RAva Kesari from Priya Srinivasan
Moongdal Laddoos, Puran poli and Tapioca & Tutty Fruity Sweet Balls from Priya Suresh
Classic Oat Wheat Date Bars and Urad Dal Laddu from Renu Roy
Sweet-colourful-boondi from Usha Nandini
Urad Dal Laddu from me!

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Update entries!

Pav Bhaji and Kidney Bean Mushroom and Cashew nut, Veg Shami Kabab
Dinosaurs Pasta from Pari

Nigella lawson's Chocolate Pistachio Fudge, Healthy Wheat Chocolate, Paneer Kaju Pasanda, Garlic Naan, Bread and Butter Pudding, Cheesy Bread Rolls, Stuffed potato bread rolls from Pari
Rekha's Mini Dosa Sandwich
Saritha's Sugar Paratha
Saritha's Crochet

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Thank you everybody who participated! I really enjoyed reading through each and every entry, though for some entries I did not get around leaving a comment. Will do it shortly!

Nutrition for Children ~ Guest Post by PJ!

spicingyourlife@gmail.com (Srivalli) — Thu, 29 Oct 2009 16:27:00 +0000

I am pleased to introduce Padmajha Suresh, known as PJ in the blogging world. It is a pleasure having her here to share her knowledge as a dietitian and health educator!

PJ is a trained dietitian and a health educator. She started her career in a multi specialty hospital that gave her ample opportunity to apply and expand her knowledge.She is specialized in handling dietary needs for women, children, including other health conditions like diabetes, hypertension etc. Apart from this she also taught yoga for pregnant women and the elderly.

She is a multi talented lady with two Master Degrees, one in "Nutrition and Dietetics" and the other in Sociology. Not to mention her being graduated in Veena [Indian classical music]. Her hobbies include photography, philately and other forms of fine arts like Indian classical music, Rangoli.

Right now she is implementing what she learnt and taught to others, by being a full time mom to her lil one. So I can say practice makes a better teacher!

This will be a series of articles, today post will introduce us to the nutritional aspects we will have to think about.

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A sound mind in a sound body can be achieved only by starting off with the right type of food from the very beginning.

During infancy, the nutritional needs are looked after the mother, i.e. by the breast milk. The mother however has to eat the correct food to pass on the nutrition to the baby which sometimes is not achieved.

The next stage comes the weaning. Weaning begins when supplementary foods are introduced into the baby’s meal. Different people have different ideas on this topic. Some suggest weaning at 3 months and some at 6 months.[My daughter’s pediatrician suggested that I start weaning my daughter at the 6th month and not earlier than that.]

Weaning is essential as the nutrients in breast milk alone are not sufficient to satisfy the nutritional needs. There will be an increase need for calories and protein which cannot be met by mother’s milk. Iron stores in the infant’s liver will last until the first 4-6 months of life and hence have to be supplemented by other foods later.

Sometimes, weaning foods are introduced too early and even if they are starting it in the right age, they are directly introduced to the adult foods. Bulky adult diets do not meet the nutritional needs especially the calories. Some mothers in their eagerness to provide the best food for their kids often end up force –feeding the child with dense foods that may not be suitable for them. It can results in the child falling sick or developing an aversion towards food. . A gradual pace has to be set when introducing new foods to the little one which not only meets the requirements but are also easy to digest. [Read more on weaning food here]

Children at any stage need a balanced diet and the mother of course tries her best to feed the child with all the nutritious foods so that her little darling grows up big and strong. She faces the daunting task of putting together a meal that will be attractive to the platter and the taste buds.

In my next post I will talk more about a quick guide on Nutrients – Functions and sources. So stayed tuned!

Part 2 - Nutrients – Functions and sources- A quick guide

Measured Values ~ How do you handle with your Kids!

spicingyourlife@gmail.com (Srivalli) — Mon, 26 Oct 2009 20:00:00 +0000

The other day while nibbling on a treat a colleague brought from home, she happened to mention about how her mom used to give them measured quantities as kids. I was surprised hearing that, because my mom used to do the same thing. I told her that Amma also did the same thing, be it a biscuit or a muruku, it always used to be either 1 or 2! The reasons of course, we now know. If we eat too much of one, we refuse the other regular food.

Like it used to be only 2 biscuits with a glass of milk. We were able to eat our breakfast. But my boys eat about 3 - 4, sometimes even more. They refuse to eat anything after that. Maybe our stressed lifestyle makes us more hesitant to take efforts to accept otherwise? But whatever, I am exhausted end of it, to even try making them understand they should stop with some and have space for their breakfast.

The thought stayed back and I was wondering how will one combat these situations? With my 8 year old daughter, it has always been a case of picky eating habits. So even if she ate just biscuits, I was so relieved. But my 3 year old boys just refuse to listen to anything. I grew up adhering to the fact that even if there were 10 apples, I got to share with everybody at home. So I clean, chop and share with the family the 2 -3 apples that I cut. Now nobody wants to share!

I always believe being very measured teaches kids to share, to know how much one should take in and be receptive to all foods as they are not satiated.

Do you have the problem. How do you handle it with your child? I would welcome suggestions and ideas on improving children's habits!

Banana Halwa ~ Indian Sweet Step by Step!

spicingyourlife@gmail.com (Srivalli) — Thu, 22 Oct 2009 17:37:00 +0000

There is really no need to talk more about the goodness of a Banana! But if you want, well let me tell you that a banana a day keeps a doctor away! Yes this is the new mantra. We ensure our kids eat a banana everyday, at least most of the times. They get fussy when we force them right. But we cojole them somehow. One big banana has enough to supplement your calorie needs.

Best way of eating it, of course is as such. But when you run out of ways to make the kids eat them, then chop them into circles, mix them in condensed milk and give your babies. I am sure they will love this. Another awesome way of eating banana would be with custards. Any flavour would do, just chop banana, top it on the custard, chill it and serve!

Few times when I had very ripe banana on hand, I made them as substitute for egg in cakes, especially those delicious brownies. Now baking, as I have already said is currently not in my agenda. So what else can I end up with? Sometime back, I read about these banana pieces sauteed in ghee and given as a kid's snack. Now that made me think further to one step more about halwas! Well anybody who knows about my Halwa series, knows that I end up with one too many variations at making Halwas.

So here comes the simplest way of making a halwa. Of course, if you don't want the ghee and sugar, you are welcome to eat as such, that is if you remember to eat the banana on time. Else you can end up with this twist!

Ok take about 3 long ripe bananas, peel them off like this! Of course you know that!

Roughly chop them into circles and take it in a pan or thick bottom kadai! Add about how ever ghee you want. Ok ok, I got to remember the health factor. Since you are not going to eat this , but for your kid, pls be liberal. But if you must eat, then add about 2 tsp of ghee/clarified butter!

Cook on high flame, you will find the bananas start cooking up and see lot of froth coming up. At this stage if you have the camera as I did, it is very tricky to get a good shot! Phew I managed somehow!

This takes about 5 - 7 mins, you need not keep stirring. It won't get burnt as there is lot of water content still. It really got to evaporate.

Meanwhile, get about 4 teaspoon of sugar with just enough water to cover over the stove. Once it is melted, remove any impurities that it has.

Then put it back on the stove and cook till it thickens a bit.

Now please don't forget the bananas cooking on the other stove! It would become this way almost. This is the stage you got to start stirring.

The sides will start leaving. Keep stirring till it thickens to a solid. The ghee would start coming out of the sides.

Since this is a halwa you need not bother about worrying if it crystallize! That is the beauty of a halwa, I tell you!

Now the final product once again!

Banana Halwa Recipe

Ingredients Needed:

Ripe Banana - 3 long
Sugar - 4 tsps
Ghee/Clarified butter - 2 - 3 tsp
Cardomon powder a pinch.

Method to prepare:

Peel and chop the bananas into small pieces.

Heat a pan, add the bananas with ghee. Cook on high till all the water content is evaporated and thickens.

Once it starts leaving the sides, keep stirring till you get a thick pulp.

Meanwhile, melt sugar with just enough water over high flame. Remove dirt if any. Cook again till it thickens a bit.

Transfer the sugar syrup to the banana and continue cooking till the halwa is shining and thick. Add in the cardomon powder, mix well and remove

Serve hot!

Notes: Sugar syrup need not very thick, but that shining thick syrup.
If you want you can puree the banana, but that will be very smooth paste.

Thanks to all the participants who had sent in their entries for Kid's Delight. I will check your entries soon and the round up will be out shortly! Thank you once again!

A Gift to a child!

spicingyourlife@gmail.com (Srivalli) — Tue, 13 Oct 2009 09:06:00 +0000

Some aeons ago, I remember somebody asking me if I ever wanted to relive some period of my life. I remember telling that I wasn't so old yet and I was happy with things as such. But then maybe not. Maybe I might answer differently this time. Maybe I would say wish I can rewrite the history of my most critical period in life. Maybe as most everybody, my answer might sound like I wanted to relive my childhood. Of course not!

Who would want to relive that period again, fearing which teacher is going to give a surprise test that I wasn't prepared. I am kidding of course. But then I think everybody feels they could have done better! I had the best childhood one can ask for. With the best parents one can ever wish for. I always say one can't comment or compare on this aspect. But I have seen what my friends have gone through. Though they were well taken care of, with all luxuries and the usual things a kid can expect, I always felt I had better examples of how one should lead, with special focus on what is good and what is bad, explained by being a role model.

What I would've wished for, is another chance to have been a better child. I had all my vices, yet I was ok to handle I think. But I knew I could have done better. Being a parent now, I can understand what a parent would wish for their child to be. To benefit the best of what was offered. But does the child really understand. I know it is very wrong to expect a child who is 10 years old to understand this. But maybe as they grow older, they must be expected to understand this.

Finally when I thought about this, I really wished every child be given an insight to understand what a parent wants! It is not what the parent want the child to become or achieve in their life. It is the wish of the parent to make the child understand and accept what they want to become and achieve in life. More than any wealth or material gains, the wish is to make the child better equipped to handle life in balance. To make the best of what they have to offer the child, with hard toil and full of expectations!

As a parent now, I know the sacrifice, the hardship a parent takes. A child need not feel indebted for it, but rather should benefit!

That would be a real gift to our child, one who can understand how to enjoy the time that is always flying away!

Jantikalu or Muruku for Indian Cooking Challenge!

spicingyourlife@gmail.com (Srivalli) — Wed, 30 Sep 2009 16:32:00 +0000

There are certain dishes that I can go on and on about for hours together. And Murukus are one among them! I have been in love with these since time immemorial and yet never got around learning to make them. Yes this was on top of my mind when I wanted to launch Indian Cooking Challenge.

So for the month of September I challenged my fellow bloggers to experiment making murukus and enjoy. This is yet another recipe from my Amma. Though I have helped her making this so many times, I have never done it myself. If truth be told, I called her again when I did this time too. She by touching the dough, said it was in the correct texture. Well that's experience I must say.

And needless to say, the box of Murukus got over within 24 hrs. I wasn't around when the boys came back home. They liked it so much that Chinnu asked his dad to pack this for their snacks. I was really trilled knowing it. But when I asked him if he liked the Muruku, he said with a sly look, "Muuruku Baale Amma" and seeing my fallen face he giggled. My naughty boy knows how to tease momma.

Members, please leave your Muruku URL in Mr. Linky and not your blog URL

Jantikalu or Muruku Recipe

Preparation Time : 20 - 30 mins
Cooking Time : 20 - 30 mins
Makes : app 250 kg of Muruku
Cuisine: Andhra & Tamil Nadu

Utensils needed:
Muruku /Chakli Press.
Kadai

Ingredients Needed:

For the dough

Raw Rice - 4 cups
Urad Dal - 1 cup
Water - app 1/2 cup or more

For Seasoning

Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 75 gms

Oil for deep frying

Method to prepare:

Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool.

If you are using more quantity , you can get it ground in rice mill, else use your mixie to grind both Rice and Urad dal.

First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder. Refer this post for making Rice flour at home.

In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.

Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.

Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.

Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.

Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper or slotted spoon and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.

Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

This normally stays good for weeks, provided you forget about these which hardly happens!

Notes:

Things to remember for not making your muruku break into pieces. Its important to roast the Urad dal to just brown and not very brown.
Rice used should have some starch to hold the shape, else it might crumble down.
Adding too much butter can also result in the fried murukus to break. You can start with half and slowly increase by feel the dough. The dough with the right amount of butter, will be soft but not very soft.
If you don't have a muruku aachu, you can use a plastic cover/ ziplock cover with thin hole to press out the dough or even icing bags with different heads can be thought of.

Lataji tried out two different methods, both seems to have turned out well

1 heaped cup of rice (to make it 250grams of rice)
1/4 cup (level) urad dhal.
1 tablespoon butter
yielded 420 grams murukku.

For Vegan option, use this instruction.

For 1 cup (240 ml), rice flour urad dhal flour mix if you add 1 tablespoon vegetable margarine/dalda it replaces butter in a vegan version. We can add hot oil too, a little more than 1 tablespoon will be required.

Indian Cooking Challenge Members, please leave your post URL in Mr. Linky! Links of only the members will be retained, other links will be deleted.

Sunnundalu ~ Urad Dal Laddu!

spicingyourlife@gmail.com (Srivalli) — Fri, 25 Sep 2009 17:26:00 +0000

Life is a circle of happiness, and many times it can also come in form of circles! Like this circle which is a ball of Urad dal and Jaggary flavoured with ghee is! Peddu says it's "Kircle Shhspe" for meaning "Circle shape". They are learning shapes now and one evening back from school, when we were playing, he suddenly said this word. It was the first time I was hearing it, so had tough time trying to figure out what it was. So asked them them the sequence of incidence and voila, he meant shapes. He said "Kabi Akka was showing him pictures of shapes" and he learnt Circle. Kabi Akka is actually Kabitha Akka for Chinnu, she is the girl who takes care of them in the creche.

Now coming back to these Sunnundalu, I can recollect many wonderful memories associated and I hardly think can fit a page here. Best be said that they coloured the sweetest memories of all. I remember eating these the first thing in the morning and even sneaky in the dark hours of night. Whatever time, I was keen on completing the box that Amma made for us. These are also called as Minapa Sunni Undalu. And tastes awesome.

I never really thought these were so simple, as I was mostly more concerned about eating them first hand. But I remember catching balls whenever Amma makes. These are very healthy and nutritious. Plus it has jaggary and ghee, what else can one ask for!

I made this for neivedyam and this goes for my Kid's Delight as this is surely all kids favorite sweet!

Sunnundalu - Urad Dal Laddu

Ingredients Needed:

Whole Black gram / Urad Dal - 1 cup
Grated Jaggary - 1 cup
Clarified Butter/ Ghee - 2 -3 tsp

Method to prepare:

Dry roast the Urad dal in low flame, till it turns golden brown and starts smelling like heaven.

Allow it to cool, while you grate the jaggary. When the Urad dal is cooled, powder it to fine texture, you can stop before it becomes too powdery. It is exactly one step before it can become fine powder, you can still feel tiny bits of dal in is whole texture.

Add the jaggary to the powder and pulse it for couple of times. The wetness in jaggary will blend to the Urad dal and the mixture will retain its shape when you gather as a ball.

Heat the ghee and pour over this mixture. If its too hot, mix it using a spoon, else mix well with hand. Now gather the mixture as balls and press tightly together so that it retains its shape.

This yielded about 12 medium sized laddos. Once done, these stay for about 10 days, though it gets over by next day if I remember!

Ribbon Pakoda ~ Treats for Indian Festivals!

spicingyourlife@gmail.com (Srivalli) — Thu, 17 Sep 2009 16:27:00 +0000

As a child I always remember looking forward to this time of the year. The many festivals that are celebrated during these months are so many. As such there there is no dearth for festivals in Hindu custom and every festival is celebrated with much enthusiasm. Starting with Navaratri to Deepavali, the celebrations just go on. Deepavali or Diwali, might top the list. The reason or rhyme behind the festival is no longer relevant. Now what it all means that is we get rid of bad things and welcome new thoughts and so on.

For a child, I am sure food plays a vital role in colouring their mind about each festival and mine was no different. Amma made different dishes specific for each festival. But for deepavali, these are must on the list. When I attempted to make something else, I also managed to make these delicious Ribbon pakoda, one of my favorite snacks.

Until I did, I always assumed its quite tough. As all traditional savories of Indian cuisine. While I have always helped with making the dishes, this one I have never even helped. Somehow back home from school, Amma would have it all ready for us. So I have only remembered eating these endlessly. But after making them for the first time, I really wonder why I haven't attempted till now.

Though this dish works out best as the easiest dish to take care of the remaining ingredients. Its lovely to do it on its own too. And best of all it got over within hours of making it. Kids absolutely loved it and it was really so crunchy and delicious. I relived my childhood days enjoying a bite that I could manage for myself.

This year I am planning to recreate some of those treats I enjoyed as a kid and will try to record all during these few months.

Ribbon Pakoda

Making the Rice flour at home was first thing that helped me in making this delicious snacks. please refer this basic recipe to know how I made the Rice flour at home.

Ribbon Pakoda ~ Festival Snacks and Savories for Deepavali

Special Utensils needed: Muruku press with Ribbon Pakoda plate

Ingredients Needed:

Raw Rice flour - 2 cups
Besan / Gram Flour / Roasted Channa Dal - 1/2 cup
Fried Gram Flour - 1/2 cup
Salt to taste
Butter - 1 tbsp

Method to prepare:

In a wide bowl, take the rice flour, besan, fried gram flour (Pottukadai, Pappulu), salt and butter.
Mix all the dry flour well and slowly add the water just enough to get a pliable dough. It should not be very loose though.
Heat a kadai with hot. Once its hot, simmer to medium flame.
Divide the dough into balls, fill the muruku achu and press over the hot oil. Since the dough is smooth, it will easily slide into the oil. Cook over medium flame to ensure equal cooking on all sides.
When its cooked and it turns golden colour, remove and allow to cool a bit.
Store in a container

Do make these and enjoy. This goes for my Kid's Delight event!

First Blog Anniversary with Kids Delight!

spicingyourlife@gmail.com (Srivalli) — Mon, 14 Sep 2009 15:57:00 +0000

I really had this wish for a long time. The wish that I forget my own birthday. It hardly ever happened. But how could I forget my blog's birthday? Jeez that's really bad, especially one that I take so much time to create, its almost like I have nourished with so much care. And here I am, completely forgetting that its been a year since I started this space.

Everybody had this doubt on why I wanted to created another space. Why not talk about everything in there, but somehow I can only think about cooking and few related topics in my cooking 4 all seasons blog. I wanted to have a space where I could discuss parenting, about Kids and their activities and lot more. Unlike other time, I seriously thought through for the name and finally decided Spice your life meant everything for me. Be it Parenting, Health, Traditional Indian Cooking, or whatever, they get down to influence your life.

So on occasion of this Blog anniversary, I thought it's only apt that I celebrate this albeit being late, by having an event to run around the theme that's always on top of my mind.

This event is going to celebrate Kids and their likes. Kids run my life, quite literally, they colour our life in different hues. And what's more special than doing something for them, by them and celebrating it.

Photo Credits: MS Clip Art Library

So with that I announce Kids Delight, an event to focus on Kids.

By that I mean:

Dishes that are liked and eaten by Kids. The age limit is no bar, the kids can be yours, your niece/nephew or even neighbor's. It can be any course of meal.

Art work done by Kids/ Done for kids. Like Dolls, paper or otherwise. Meaning practically anything that a kid does and enjoys. I hope you get the draft. This can be online or hand done, everything basically.

Entries can be multiple and should be sent to spicingyourlife@gmail.com. Please note the email and send to this account. Should reach me by 15th Oct 2009.

Please link back to this announcement and send me a mail with the following details

Subject: Kids Delight

Your Name
Link URL
Picture.

And yes you can use the logo created for the event!

Hoping you will all join me in this celebration!

Masala Poha, Poha Upma, Atukulu Upma ~ Kids Version!

spicingyourlife@gmail.com (Srivalli) — Wed, 09 Sep 2009 16:06:00 +0000

I was sure it wasn't the maggi, but something got a tummy upset for Chinnu, which resulted in him throwing up his lunch. We got a call from the school to pick him for home. So I hurried up as soon as I could. Poor thing, he was fast asleep as it was his nap time. He was happy seeing me, when I said we are leaving for home, he asked with a question Peddu? I said he will come home later and hoped he won't cry for him. Together they always seem like two little puppies indulging in a fight and enjoying the game. Most times they are content with just their company. Of course most times they end up hitting each other and one of us always have our eye on them. But everything said, they miss each other so much. Konda at times feels so left out!

Back home, it felt strange yet fun to be at home by afternoon. As expected hubby dear came home too. So after a restful afternoon nap, Chinnu was feeling much better. When Peddu came home, he came running in to see Chinnu. I was happy seeing Chinnu at least eat something for his dinner. So as a treat I decided to make them Masala Poha. They simply love this dish and that makes it so much easy for me.

This is completely a kids version of Masala Poha or Poha Upma that's normally served. But cooking for them with extra attention to details!

Making this way, gets them not say they have "Tool" (skin) in their food!

Ingredients Needed:

Thick Poha / Beaten Rice/ Atukulu - 1 cup
Onions - 1 quarter, diced into big pieces.
Curry leaves - 3-4
Red Chili powder - quarter tsp or 1 Green Chilies chopped in middle
Salt to taste
Turmeric powder - 1/4 tsp
Oil - -1- 2 tsp
Ghee/ Butter - 1 tsp
Mustard Seeds+ Urad dal - 1/4 tsp (opt)

Method to prepare

Wash and soak the thick poha for 10 mins. Drain to remove all water. Using a fork run through it make it fluffy.
Heat a pan with oil. Add in the mustard seeds if you are using. I skip this as last time the boys refused these!
Add in the diced onions chunks. Sauté well. Add in the salt and turmeric. Mix well.
Then add G. Chilies or R. chilies which ever you are using.
Simmer for 2 mins. Add in the drained poha. Combine everything well. Add in the ghee and cover the pan and simmer for 5 mins.

This is not only a Kids treat but quick for Bachelors too!

Will be back with a new Dosa soon, until then enjoy!

Bachelor Cooking

spicingyourlife@gmail.com (Srivalli) — Tue, 01 Sep 2009 11:25:00 +0000

Breakfast

Dosa Varieties

Utthappam
Spiced Masala Dosa
Adai ~ Dosa with Lentils
Pesarattu ~ Andhra Special
Baby Corn Masala Dosa
Egg Dosa
Erra Karam Masala Dosa
Goduma Dosa ~ Chapdosa

Upma ~ Rava / Rice / Vermicelli

Rava Upma
Semiya Upma
Khichdi

With Rice ~ Sevai, Poha, Kichidi

Mango Sevai ~ Rice Noodles with Raw Mango
Thenga Sevai ~ Coconut Rice Noodles
Masala Poha
Coconut Poha
Microwaved Mor Kali

With Bread ~ Indianised

Bread Sandwich with Karam Podi
Cheese Cucumber Sandwich
French Toast
Garlic Bread with Cheese
Onion Tomato Sandwiches
Quick Potato Sandwiches ~ made on the move!
Simple Veggie Sandwich

Other Special Breakfast/ Tiffin Dishes

Pepper Macroni
South Indian Omlette

Starters

Potato Cumin Bread Rolls
Vazhakai Bajji ~ Plantain or Banana fritters
Microwave Paneer Cheese Rolls
Masala Peanuts

Simple Dals , Kormas, Gravies

Dal Kandi Pappu (Toor Dal or Tuvar Dal)

Pappu Chaaru
Toor Dal with Tamarind
Masoor Ki Dal
Simple Dal
Cabbage Moong Dal
Toor ki Dal

Batatyacha Rassa ~ Potato Gravy
Aloo Chole Masala
Palak Paneer
Jeera Aloo Sabji
Aloo Mutter Masala
Aloo Tamatar Subji ~ Curried Potato in Tomato Curry
Gobi Aloo Subji
Kala Chana Aloo Sabzi ~ Black Chickpea Curry
Aloo Masala ~ Baby Potato curry
Cauliflower Sabji
Kerala Stew
Brinjal curry
Urllagadda gojju
Tomatoes in Coconut gravy
Carrot Kurma
Tomato Kurma
Simple Potato Masala ~ Quick Bachelor Cooking
Mixed Vegetable Curry for Bachelors ~ Guest Post

With Moong Dal

Pesarapappu Kura ~ Yellow Moong Dal
Musuri Dal
Palak Moong Dal ~ Spinach in Mung Bean
Moong Dal Curry

Quick Tomato Chutney ~ for Bachelors

Kid Friendly Dishes

spicingyourlife@gmail.com (Srivalli) — Tue, 01 Sep 2009 11:22:00 +0000

Bread Pizza ~ Quick delicious treat for Kids!
Breakfast Ideas for Kids
Channa or Chole 65
Maida Biscuits ~ Deepavali Sweets
Sada or Bajra Murukus ~ Snacks for Kids
Creamy n Cheese Macaroni
Udhi Bondas ~ Urad Dal Bondas
Introducing Pulses or dals to infants
Easy Aloo Paratha, Masala Poha ~ Breakfast Ideas for Kids
Coconut Dates Boorelu ~ Quick snacks for Kids
Pasta with Herbs and Veggies ~ Kids delight!
Quick n Simple Tomato Rice ~ Kids Delight
Masala Poha, Poha Upma, Atukulu Upma ~ Kids Delight

Spice your Life Index

spicingyourlife@gmail.com (Srivalli) — Tue, 01 Sep 2009 11:17:00 +0000

Different elements spicing our life!

Parenting and Kids
Diabetes and its management

Recipes to Spice them each!

Kid Friendly Dishes
Bachelor Cooking
Diabetic Menu
Indian Cooking Challenge

Festival Special - Modak, Panchakhadya for Indian Cooking Challenge

spicingyourlife@gmail.com (Srivalli) — Sun, 30 Aug 2009 11:30:00 +0000

The Indian Cooking Challenge for the August was about Festive cooking. I thought we could take up the challenge of cooking couple of dishes for Vinayaka Chaturti and my dear fellow members were all eager to take up the challenge.

Since this involved more than one dish, the rules were bit relaxed. I had listed out about 6 tried and tested recipes for the members to take up and I am sure they came out with flying colours as they say!

We choose two different ways of making Kolukattai or Modak. After all what better way to please Vinayaka swamy on his birthday.

So for this month's challenge we have 6 recipes

Modak from Maharashtra
Panchakhadya from Maharashtra
Kudumulu/Kolukattai from Andhra/Tamil Nadu
Nugul-untallu ~Sesame Laddoo from Andhra
Boorelu from Andhra
Kudaalu from Andhra
Churma Laddu From Lata

I simply love Kudumulu or Kolukattai and know my mom's version never disappoints me.

The recipes for Kudumulu / Kolukattai, Nugul-untallu ~Sesame Laddoo, Boorelu, Kudaalu recipes for ICC are taken from my Mom.

Modak and Panchakhadya from Maharashtra given by Mints. And Churma Laddu From Lata.
Panchakhadya - This is a special neivedyam that's offered to Lord Ganesha on Ganesh Chaturti
This best part is you can store this!

Panchakhadya

Ingredients Needed

Grated Dry Coconut / Copra - 1 cup
Sugar - 4-5 tbsp powdered
Poppy seeds - 2 tbsp
Dried Dates - 4-5
Cardamom powder - 1/2 tbsp
Mixed Nuts (almonds,cashews, pistachios) - 4-5 tbsp coarsely powdered
pinch of nutmeg powder (this can be optional if you don't have or this is what I understood!)

Method to prepare
Heat a thick bottom pan/ Kadai and dry roast the grated coconut on low flame till it starts turning golden. This takes about 4 -5 mins, once done set it aside.

Dry roast poppy seeds and grind them coarsely after cooling them for 5 minutes. I normally have a batch of roasted poppy seeds, so used it instead.

Pit the dried dates and grind them coarsely as well.

Mix all these ingredients and nuts powder, cardamom, nutmeg, powdered sugar together and offer to Ganesha as prasad

Poppy seeds are very much used in Andhra Cuisine and on discussing this recipe with my Amma, I came to know that my grand mom used to prepare the same way too! Maybe the influence of Maharashtrain Cuisine in her cooking as my amma has Tamil Nadu influence. So it was a nice change in the taste. Poppy seeds adds great flavour to the steamed modaks.

Modak from Mints

Ingredients Needed

For the Stuffing -
2 cups freshly grated coconut (she says you can use frozen unsweetened coconut)
1 cup jaggery (grated)
1 tbsp poppy seeds
1 tsp cardamom powder
one pinch nutmeg (optional)
2 tbsp water (her mom uses milk, I used water)

For the outer layer or Cover -
1 cup rice flour
1.25 cup water
pinch of salt
1 tbsp oil

Method for preparing the Stuffing

Roast the poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside. If you have roasted poppy seeds, its fantastic no hassles!

In a heavy bottom kadai, take the grated jaggary, add 2 tbsp of water and melt to liquid. Sieve to remove impurities if any.

Then add the liquid back to the kadai and add the grated coconut. Keep stirring so that it does get burnt in the bottom.

In about 5 -7 mins you will see the mixture getting solid, at this stage add the cardamom and nutmug powder if you are using it.

When you see the mixture turning yellowish, more like golden and sticking to the sides, you can turn off the flame add the poppy seeds powder, mix well and set it aside to cool down.

Method for preparing the outer cover

Take a thick bottomed vessel with a lid. Start boiling water in that vessel, add salt and oil.

When water starts boiling, lower the heat and slowly add rice flour. Please do not dump all the flour at once.

As you add, start mixing vigorously with a ladle. Once all the flour is done, keep mixing well till you see a smooth well mixed mixture.

Now close the lid and take the pot off the heat. Let the covered pot cool down for 15 minutes or so. Then using a ladle, mix the dough properly. If you want to mix with your hands, you can dip your hands in water and quickly mix the dough. But ensure you don't use too much water.

Mints suggests 1-2 tbsp of All purpose flour to be added to get the dough a bit more sticky. But I just went ahead with just rice flour.

Making the Modak

For making the Modak divide the dough into 20 balls and the stuffing into equal size of 20 balls. You can use those Garlic shaped mould or else in your palm you can press them and gather them together as a tear shaped.

I used the modak moulds you get, grease the molds with oil. Then close the mold, stuff one ball into it and press it against the shape evenly making a hold in middle. Then take the suffing, press it into the hold in the middle, close the opening with extra dough and press tightly to ensure its all sealed well. Continue with the rest until you are done with all.

Even in this you may have extra dough in the tip, which after steaming can get hard. So you can remove the excess before steaming. Retain just enough to form the shape.

If you don't have the molds, you can make these easily in your palms. Take one outer ball, gently press in the middle getting it in shape of bowl, with the sides being thinner than the center, fill with stuffing, gather the sides towards the center, seal well and continue making till you are done.

I used my idly cooker to steam the Modak. Grease the plates with oil and place the Modak over it. Just as you do the regular Idli steaming, fill the bottom with water and put it on the stove.

This takes about 15 - 20 mins to get cooked. Take the steamer off the vessel and let it sit for 5 minutes before removing Modak from steamer.

Mints says traditionally, modaks are served with ghee but it can be served with coconut milk.

But we had it as such! Thanks Mints for a lovely recipe!

I didn't have time to make the Churma Laddu, but I am sure Lataji would have made her version!

It was also interesting to note that just as we do, Maharashtrains also offer plain daal, white rice, potato sabji along with modak as naivedya to Ganesha!

I have included Mr. Linky, through which all the links from the members will be included.

ICC members, please link your ICC specific link in the Mr. Linky..and not your blog URL.

Glycemic Index of different foods ~ Diabetes!

spicingyourlife@gmail.com (Srivalli) — Fri, 28 Aug 2009 17:36:00 +0000

Source: Written for Spice your Life, by Dr. Nagarathnam Jetti, MBBS,DPH,DIH,FIAOH.

*************************************************************
In the previous articles on Diabetes, we discussed on what Glycemic Index is and the different types of Glycemic Index. We also discussed the points one has to note on consuming food. Today I am going to list out the Glycemic Index of some of the common food that we consume.

How quickly do foods raise your blood sugar?

The glycemic index measures how fast a food is likely to raise your blood sugar. This is very useful to note as its helpful to know which will help you maintain your blood sugar at what time. For example, when you are exercising and your blood sugar is already low, you should be eating food that will help raise your blood sugar quickly. On the other hand, there is not much activity and you want to maintain the blood sugar. So at this point of time, you got to eat something that has a lower glycemic index.

So basically higher Carbs which has higher GI help in raising low blood sugars, while slower carbs which have lower GI are helpful in preventing drops in blood sugars.

The below given figures are referred across different sources. These numbers are to be taken only as guidelines and not as the exact numbers as the effect the food has on blood sugars depends on lot other factors such as cooking time, fiber and fat content etc including many more.

This is meant to help and guide only as one of the tools for a better balance!

Glycemic Index of common food

These values are taken from different reliable sources from Internet.

Earlier on Diabetes:

General Notes on Diabetes
Introduction to Diabetes ~ What Is Diabetes?
Why Early Diagnosis Is Important?
Diagnosing Diabetes ~ Different Types Of Diabetes
Dietary aspects in the management of diabetes
Dietary aspects in the management of diabetes ~ Glycemic Index!

Diabetes Diet:

Appey or Paniyaram with Jowar Four
Healthly Snack with Chickpea Salad
Gooseberry Rice
Guava ~ the Wonder Fruit
Jamun Seed Powder ~ Diet for Diabetics!
Stuffed Paratha with Greens

Quick n Simple Tomato Rice ~ Kids Favorite!

spicingyourlife@gmail.com (Srivalli) — Tue, 18 Aug 2009 16:32:00 +0000

Necessity they say is the mother of all new inventions. Right, I am not about to dispute that. Just confirming that this has indeed been the case in me coming up with new versions of the old dishes. Kids, I tell you, can bring out the best and worst depending on your mood. My daughter as I have said is a very picky eater and I was scared the boys would turn out to be the same. Luckily there are certain dishes they don't mind eating.

Like after we introduced chicken to them, they only say they want Chikki buva. Though they hardly eat the chicken. I realized they like the masala part of it. So I ended up making Kurmas and mix it with rice and send to school. Though the box used to come back clean, I always know it used to get dried up. So have struck to the dal and rasam rice everyday. I know I am doomed the moment they stop eating it.

Over a period, I have evolved the basic ghee rice into Jeera rice and into so many other varieties. One fine day we took them to a restaurant, where they liked the biryani, though they hardly eat the chicken as usual. That prompted me to research more towards finding the right texture and I finally landed in the perfect dish that got their liking.

Quick Tomato Rice for Kids

Disclaimer: This is no way suitable for adults, this is mostly suitable for a toddler of 2 - 3 old. If you still persist in making it for your older kids, then you are most welcome but do warn them that they could get hooked to this!

The evolution of this rice dish is truly remarkable, that I feel I should record it. Basic thing in any dish for my kids, they would want most things to be discarded saying its "Thol" meaning skin, they refer everything by this name. Which I will have to understand that the moment any of these thol goes in my mistake, their young tongue is tuned to parser it and the entire mouthful is rejected. Now imagine feeding three hungry kids and you can't afford to spend time sorting out the unwanted stuff. Mind you, unwanted means Onions, veggies etc!

I finally decided when I am going to struggle throwing out those onions, I might as well not add. Even if I add, I dice them into big chunks and add, so that its easy to remove. You really can't expect a 2+ yr to eat onions! Then once I added turmeric as its a norm to add it to everything! Kids refused to eat by seeing it all red. They said its going to be spicy! One day down the drain. They just snacked for their dinner.

In the end this was the recipe that worked fine with their taste. And I just struck to it without changing anything. When this is served for adults in the home, I add some spicy side dish to take care of the bland rice. This time I served it with Baby Potato Curry. For a spicy version of this tomato puloa, you can check this out.

Aloo Masala with Quick Tomato Rice

Quick n simple Tomato Rice!

Basmati Rice - 1 cup
Water - 1 cup
Tomatoes - 1 big
Ginger garlic paste - 1/4 tsp
Chili powder - 3/4 tsp (as per taste) or Green chilies - 1 long, slit in the end
Salt to taste
Ghee - 2 -3 tsp

Whole spices:

Bay leaf - 1
Cumin seeds - 1/4 tsp
Cloves - 2
Cinnamon - 1"
Cardamom - 1

Method to prepare:

Wash and soak rice for 15 - 20 mins.

Heat a non stick pan with ghee, add in the whole spices, sauté well for 2 mins. When the cumin starts spluttering, add in the ginger garlic paste and green chilies if using.. Sauté well.

Then add the chopped tomatoes, if you are using red chilies, add at this stage, along with salt. Simmer and cover with lid and cook till the tomatoes get really soft.It takes about 5 mins, when you cook on high and keep stirring it.

Add the drained rice and sauté well so that the rice is well coated. Then add 1 cup of water. Adjust salt, cover with lid and cook on high flame, until the water starts boiling. Then simmer and cook it covered with lid for 10 mins. In between, stir it once but take care not to break the rice.

Normally after the first boil, it takes about 5 mins to get cooked. But to get the right texture, you can switch off the stove and still let it get settled in the pan.

Notes: If you are adding green chilies, make sure you don't slit open the entire chili as seeds will come out and can be spicy for the little ones. I have found that instead using Red chili powder works out best.

The rice gets its red colour from the well mashed tomatoes, so it looks good but at the same time not very spicy look. So remember not to add turmeric.

When I am not using Basmati, I use Sona Masuri, for which I add about 3 + 3/4 cups of water. You can add about 4 cups of water to get that grainy yet well cooked rice.

If your kids like to eat onions, please do add them along with whatever other veggies can be included. But do be liberal with ghee if you haven't added the kids quote otherwise for the day.

Hope you enjoyed reading my kids' favorite rice. do share your kid's favorite dish! Would love to read about them!

Stuffed Paratha with Greens ~ Diabetic Diet!

spicingyourlife@gmail.com (Srivalli) — Thu, 13 Aug 2009 16:45:00 +0000

When you are ardent to follow some diet be it for diabetes or even on a diet regime, dry roasted rotis play a major role. Any day wheat based dishes are better than rice. And it really helps if you can plan on lot of varieties in order not to feel bored eating the same stuff. The thought that we will have to plan so much as to what to make, takes us so much time that I always feel having a planned menu on hand helps.

During my recent meeting with a dietician to discuss a well balanced diet for diabetes, she showed the menu they came about for people who had enrolled for a weight loss program! The menu was absolutely delicious. I was telling the dietician that given that kind of a menu, I am sure you will get lots of interested folks to order. And I also felt it must be heavy, given that multiple courses involved. She assured that it wasn't the case. It was more of a satisfying all senses with balanced diet. Surprising I also had a similar menu on mind, only it wasn't so elaborate as her's. But I am now motivated to prepare something on those lines.

Will surely share once its ready. But for today, I have a simple paratha made by stuffing greens in to it. This also works out more in lines of cleaning out the pantry too. We had these greens laying around for couple of days, finally not knowing what else to make, I decided the parathas would be best way to make clean and neat dish!

Since both greens of any type, with wheat is such a good diabetic food, thought to make the best of it by using very little oil and cooking in low flame, so that the nutrients are not lost.

As the gravy or curry is sauteed, it makes a very tasty paratha on its own. You need not really bother about making a side dish again. It really helps in those harried times, having to make so many varieties. After all we should ignore a diabetic need. Especially they end up saying they want to make things easy for us by eating regular food. Not at all, with little planning, we can make healthy food for diabetics no time.

There is no fixed recipe for my stuffing here, you can add/remove spices based on your wish.

Make roti dough as usual but a wee bit stiffer for stuffing to stay in place.

For the stuffing for two parathas

Greens of your choice, I used a bit of mint, couple of spinach, handful of Ponnanganni keerai,
A small Onions
1 medium Green chilie (if you prefer spicy)
Red chilies as per taste
Coriander a little
Cumin powder a little
Salt to taste
Oil - 2 tsps

Method to prepare:

Wash and pick the greens. Let it drain well.

Have the dough ready and let it rest for 10 mins.

Heat a pan with 1 tsp oil, add the chopped onions, saute well.

Then add the greens and the spices. simmer to low flame and cover with lid for 6 - 8 mins.

When the greens are cooked, remove to a plate and allow it to cool.

Then make equal balls of the roti dough, take one ball, make a dent in middle, stuff a spoon of the greens. Close well.

Roll out after dusting it with flour and cook on a hot tawa. If you are eating it right away, need not use oil to cook the roti.

This paratha packs good protein and energy as it includes greens and less oil.

Diabetes Diet:

Appey or Paniyaram with Jowar Four
Healthly Snack with Chickpea Salad
Gooseberry Rice
Guava ~ the Wonder Fruit

Khaman Dhokla for Indian Cooking Challenge!

spicingyourlife@gmail.com (Srivalli) — Fri, 31 Jul 2009 16:08:00 +0000

It was like eating in your dreams! Exactly the same feeling ok, you get such a high finally making something that's been in your mind for years and finally enjoying your homemade. And that's what it felt to me when I finally made Khaman Dhoklas for the Indian Cooking Challenge, for the month of July. When I had that list prepared and had a poll, Dhoklas had the highest votes. But believe that wasn't the sole reason for me to choose it for the first official Challenge for ICC.

There are couple of reasons, first being its my most favorite snack and second being I have a foolproof recipe! If I really have to think back when I first tasted Dhoklas and loved it, I won't be able to tell you! Because it feels forever. Maybe it all began during my college where I had a gujju friend to boot or the many occasions we dropped in to Sree Mithai to eat this. Whatever, I always wanted to make this at home. Second being, my colleague's Mom made us some awesome Dhoklas and its been on mind ever since. So I knew I can trust her to give me a good solid recipe.

The entire process was very interesting. First I got the recipe from her and then posted on the ICC blog for the members to read and ask back questions. Wow there were so many questions which never struck me. So I again had to call her and get them all clarified. Some wanted to know if Eno can be avoided, Citric Acid can be avoid etc! Aunty was so sweet enough to explain everything in detail. She confessed of never trying it without Eno, but she said since this is a challenge, why don't you try making it with Baking soda?

Well well, we want a challenge, this one poses too many is what I thought. But I couldn't find Eno anywhere. I finally decided halve the recipe and to make it with baking soda. But the mistake I did was adding it in the beginning and allowing it to rest. So my first trail was a hard and thin dhoklas. Not a matter, I made it as upma and enjoyed it.

So I was determined to get hold of Eno and get it right this time round. Finally got hold of the Eno and set out to make this Saturday. I decided I would steam like Idlis. Mixed and set it aside for more than 1 hour. But I guess it didn't have any effect on the Dhoklas. I could sense the consistency was fine. But as I realized when you are serving, please don't serve as you might serve idlies, people don't like it. Or atleast hubby dear didn't like it.

But I waited for some 10 minutes after the tadka, and tasted very awesome. This is a recipe I am sure will be making it again!

Recipe for Khaman Dhokla

Makes 20 medium sized pieces

For Batter:

Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp
Salt to taste

Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering

Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves

Little water + Oil to be topped on dhoklas

Method to prepare:

Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.

If you are using a pressure cooker, fill the pan with water, place a plate over which you will have to use a plate for steaming the dhoklas. Thali plate can be used for steaming.

To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.

Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.

After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

In a bowl, mix 3 tsp of water along with a tsp of oil
Remove the plate from the pan, pour the water and oil mix over the top.

For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla

Serve it with Green Chutney:

Notes and doubts clarified:

Any small plate also can be used, but the batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest.

Amount of sugar can be increased on preference.

If you want perfect shaped ones and not the crumbling, cut and handle gently

Dhokla can also be steamed in kadai filled with water and a plated titled over it.

Dhoklas can also be steamed in Idli molds but if you can't think it as Dhoklas but idlies, I suggest you don't as it will spoil the fun!

Lemon can be used instead of citric acid. Citric acid is basically used for giving the sourness. So Citric acid cab be replaced by adding lemon juice or sour curds.

Eno is normally not replaced with anything else. This is added to give the spongy texture. Alternate to Eno is to make it with baking soda, but the result is not accurate.

Approximately for the flour mentioned we might require 5 gms. Eno is also dusted on the plate before pouring the batter, to get the holes on the bottom.

Rolling stage in water, is when the water starts boiling and reaches peek.

Water and oil (at room tempt) is just mixed together and added to the cooked dhoklas immediately after removing from pan, Since the dhoklas will be hot and this mixture will make it more soft and spongy. This is just to prevent the surface from getting dry. So the oil need not be hot.

Another way is to temper the mustard, curry leaves, remove the pan from heat, add water to that and pour over the dhoklas..either way is fine.

You can use idly cooker too.. the vessel used for cooking is left to the member's choice, only thing is you should steam the dhoklas...Nowadays we get steamers for dhoklas too.

If you want to make this vegan by avoiding yogurt/curds, you can use soy yogurt or else just plain water.

Few members got back after their experiments that the besan mentioned in the recipe was more, so they had to increase the curd and water content. I have also given their experience.

Updates from Lata raja

1 and 1/2 cups measured in 240ml cup (standard cup) is 200 grams. This matches the rest of the ingredients quantity well.1 sachet ENO 5 grams is exactly 1 teaspoon measure.
Add salt to the batter,though it did not show when had with the delicious chutney.
Grease the plate with cooking oil and sprinkle Eno as if you would dust a cake tin.This makes the bottom porous too.

Wait patiently for the dhokla to cool in the plate before cutting shapes.Loosen sides with a blunt knife and overturn on another plate. Then make the tempering.

Few felt that more water needs to be added to make the Dhoklas moist.

Green chutney

Green chili - 4-5 no
coconut - 4- 5 pieces
coriander leaves - one bunch
Few mint leaves
Cumin seeds - 1/2 tsp
Lime -1 big
Salt to taste

In a food processor, take half of the lime along with all the ingredients except coriander. Grind to a smooth paste.

Then add the coriander leaves and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.

I am everybody enjoyed this month's challenge with the response has been. Thanks everybody!

Jamun Seed Powder ~ Diet for Diabetics!

spicingyourlife@gmail.com (Srivalli) — Tue, 28 Jul 2009 16:07:00 +0000

I am sure as a kid you would remember eating this delicious fruit! For me, the memories were mostly on the lines of climbing the branches of a very huge tree in our friends house. And watching my friends climb up the tree while I wait eagerly down for my share of plum, juicy Nava Pazham. I wasn't big on climbing trees, so allowed myself just the share of playing the guard and share the bounty with them.

Somehow our memories of our wonderful childhood never leaves us right. Though after so many years, I could very well lay hands on even plumper and juicer Jamuns, those from memory refuses to pass. And every time I pop in one to enjoy those memories of a 7 yrs old comes back haunting! And to imagine those lovely ones are not only tasty but are so healthy makes it all the more dear.

As part of the diet for diabetics, Jamuns are one of the fruits that a diabetic can eat without hesitation. Not only are the fruit so healthy, the Jamun seed powder is very good for diabetes.

"Jambul (Syzygium cumini) is an evergreen tropical tree in the flowering plant family Myrtaceae native to Bangladesh, India, Pakistan and Indonesia. It is also known as Jamun, Nerale Hannu, Njaval, Jamblang, Jambolan, Black Plum, Damson Plum, Duhat Plum, Jambolan Plum, Java Plum or Portuguese Plum. "Malabar plum" may also refer to other species of Syzygium.

Jamun trees start flowering from March to April. The flowers of Jamun are fragrant and small, about 5 mm in diameter. The fruits develop by May or June and resemble large berries. The fruit is oblong, ovoid, starts green and turns pink to shining crimson black as it matures. A variant of the tree produces white coloured fruit. The fruit has a combination of sweet, mildly sour and astringent flavour and tends to colour the tongue purple. The seed is also used in various alternative healing systems like Ayurveda (to control diabetes, for example), Unani and Chinese medicine for digestive ailments. The leaves and bark are used for controlling blood pressure and gingivitis. Wine and vinegar are also made from the fruit. It has a high source in vitamin A and vitamin C." - Source Wiki

Diabetics are advised to consume 1 tsp of this jamun seed powder in empty stomach early morning. Lets see how we can prepare this powder.

There are two ways of making this powder, one with drying in sun and the other without by dry roast the seeds.

Sun Dried Jamun Seeds Powder

Once you eat the fleshy part of the fruit, wash the seeds and dry in sun for a week. By then you will have really dry seed, whose outer skin will peel off and inside berry would be more like a pistachio.

You can pound the seeds along with the outer skin and make into a fine powder. Since this is sun dried, it becomes really hard and your mixer blades might go for a toss if you try to make a powder of it! So take caution to pound it into smaller pieces before running in the food processor or mixer.

Once you have a fine powder, store it in a container and eat 1 tsp first thing in the morning on empty stomach.

Powder from wet seeds

The powder can also be made immediately after you wash off the flesh.

Heat a pan, and dry roast the seeds till they turn crispy. Pound them into fine powder and store for consumption.

The only difference I found in this method is, at times it becomes difficult to get it roasted well and dry.

Choice is your, but consume a teaspoon of Jamun powder for a better management of Diabetes!

Dietary aspects in the management of diabetes ~ Glycemic Index!

spicingyourlife@gmail.com (Srivalli) — Mon, 20 Jul 2009 17:00:00 +0000

Source: Written for Spice your Life, by Dr. Nagarathnam Jetti, MBBS,DPH,DIH,FIAOH.

In the previous article, we discussed about few myths and realities related to the diet a Diabetic should follow or not follow.

We also discussed about how to calculate the calories required for daily consumption. Which leads us to discuss the different proportions Carbohydrates, Proteins, and fats are required on per day requirements.

When we discuss food requirement, we will have to base it on Glycemic Index.

What is Glycemic Index?

Glycemic Index lets you know how fast a particular food is likely to raise your blood sugar. When your blood sugar levels have gone down, you can get it to normal by eating those foods that tend to increase the blood sugar levels. Likewise when you know that during a particular period, there is not much physical activity scheduled, one can consume foods that have lower glycemic index.

Low Glycemic Index:

Glycemic Index 50 and below, should be selected for meeting the daily requirement

Medium Glycemic Index

Foods with Glycemic Index between 50 and 70 maybe taken in a restricted way but the quantity must be monitored. If diabetic likes a particular food falling within this category he should practice caution in consuming it on small quantity. For example, if one is fond of sweets, there is no harm in tasting a small piece. Satisfying the tongue is more important than working up your cravings for it.

High Glycemic Index

Foods with glycemic index between 70 and above are generally to be avoided because the blood glucose will rise very sharp and fast.

So once you know the Glycemic Index of each food that you consume on daily basis, you can plan and co-ordinate foods accordingly!

Tips regarding for buying and consuming common food items:

While buying tinned and packed foods, one has to always see the date of packing and date of expiry.

Watch out for those bulged tins, which indicate spoiled food.

Looking at the label where it is mandatory to give the composition, total calories, and addition of colours, flavoring agents, addition of sugar and indication of vegetarian or Non vegetarian.

It’s always better to avoid soft drinks as they contain unknown chemicals. In addition they also contain colouring agents, flavouring agents, stabilizers, homogenizers and preservatives. Most of these chemicals are derived from dyes which have to pass through the kidneys and maybe harmful to the kidneys. Most of the soft drinks contain saccharin which is considered to carcinogenic.

Alcohol: It’s always better to avoid alcoholic drinks. But if one likes to have, it should be restricted to not more than 60 – 90 ml per day. Alcohol gives 4 kcals per gram and they are empty calories. And should always be consumed within the allowed calories.

All said and done, the diabetics should always remember that when a diet and drugs are prescribed, eating more food and taking extra oral dose or insulin does not work because at least in India we have too many festivals which varieties of food prepared.

So exercising caution and control on intake with enough physical exercise is the best way to lead a healthy diabetic way!

As the saying goes a diabetic may not follow the “Lankanam Praramoushadham” (Fasting is the best medicine) dictum but should definitely not over eat!

Next article will discuss the Glycemic Index of each food or ingredients.

Looking forward to know your feedback!

===================================================================
Earlier on Diabetes:

General Notes on Diabetes
Introduction to Diabetes ~ What Is Diabetes?
Why Early Diagnosis Is Important?
Diagnosing Diabetes ~ Different Types Of Diabetes
Dietary aspects in the management of diabetes

Diabetes Diet:

Appey or Paniyaram with Jowar Four
Healthly Snack with Chickpea Salad
Gooseberry Rice
Guava ~ the Wonder Fruit
=================================================================

Quick Tomato Chutney!

spicingyourlife@gmail.com (Srivalli) — Mon, 13 Jul 2009 17:23:00 +0000

When you are in hurry, it always helps to have some handy dishes that you can whip in minutes. Yes that refers to our traditional Indian Dosa batter or Idli batter. I have always seen Amma storing this for ever. The moment it gets over, she has a fresh batch ready. It also helped that her kids were fond of dosas. Not that mine aren't ok. All 3 of them, even when asked at different periods of the day, would shout out Dosa! Its actually such a relief most of the times. But I do try to give them different things for breakfasts.

So when it comes to our south Indian breakfasts, they always go hand in hand with some dips. And believe me, I can never get tired of eating Coconut chutney or groundnut chutney. But hubby dear desists monotony. So I got to think of some quick tomato chutneys. Both Amma and Athamma have their version of tomato chutneys. So naturally when I am blending it together, I ought to come up with something in common right!

This quick Tomato Chutney takes just 5 mins! If you don't believe me, then try it yourself and enjoy. I believe this fits the label of Bachelor cooking as my bachelor colleagues have asked me for ideas and this was one of the few that I shared with them. They were amazed that such a lip smacking dish can be prepared in just 5 mins! You can double the quantities for more.

Remember the Jowar Appayes, well I served it with these quick tomato chutneys.

Makes a cup enough for two people, of course depends on how much you eat!

Ingredients Needed:

Tomatoes - 2 medium
Onion - 2 medium
Chili powder - 1 tsp
Salt to taste
Oil - 2 tsp
Garlic - 3- 4 pods

Mustard, Urad dal and curry leaves for seasoning.

Method to prepare:

Heat a pan with 1 tsp oil, fry roughly chopped onions till they are pink, add garlic and sauté well. Remove.

Then add roughly chopped tomatoes for 2 minutes. Cool and grind to smooth paste along with chili powder, salt and onions.

Heat the pan with remaining oil, temper with mustard, urad and curry leaves. Add the ground chutney, sauté for 2 minutes.

Serve with Dosas or idles.

Indian Cooking Challenge Logo

spicingyourlife@gmail.com (Srivalli) — Mon, 06 Jul 2009 16:24:00 +0000

Finally here comes the logo to depict the essence of Indian Cooking Challenge. I was thinking of having an Indian woman cooking or atleast have a woman in the logo to convey the meaning of the event name. But this logo that's decided depicts it far better than anything else.

In passing I requested my friend to create one based on the theme. He took less than 5 minutes to come up with the concept. Its a mixture of Indian flag colours, with the Tilakam or Bindi as worn by the Indian women. The font used looks more like the Indian script.

And the background with square board with four corners shows the small stool used in older days for cooking.

Please update this logo in your blog to show that you are a member of the Indian Cooking Challenge.

Dietary aspects in the management of diabetes

spicingyourlife@gmail.com (Srivalli) — Thu, 02 Jul 2009 17:09:00 +0000

My sincere apologies to my readers who were waiting for the next edition on the Diabetes. My father was most interested to know how the articles are received. Let me continue with the rest without much ado!

Source: Written for Spice your Life, by Dr. Nagarathnam Jetti, MBBS,DPH,DIH,FIAOH.

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Before we go deep into the details of diet and how a diabetic should go about knowing and adapting the food, lets take a look at some of our famous sayings

In pre-diabetic stage and for those who are potential diabetic, diet plays an important role in postponing the occurrence of diabetes to a great extant.

The 'Diet’ as we refer is extremely complicated, it is as complicated as man himself.

Its an elaborate study on its own, so to understand and to benefit out of the knowledge gained, one needs involvement and commitment.

All of us have to eat to live but we come across some people who live to eat. Diabetics have to eat healthy food to live healthy.

There is a saying in Sanskrit “Lankanam Praramoushadham” (Fasting is the best medicine) this may be true for normal people, but this cannot be practiced by diabetics.

Another saying goes as “Koti Vidyalu Kooti Korake, which in English can be translated as "All the millions skills a man has, is all only a means to sustenance. And even if a diabetic has millions of skills, should always be cautious about the diet.

“Eka Bhojan Maha Yogi, Dwi bhojan Maha Bhogi, Thri Bhojan Maha Drohi, Chatur Bhojan Maha paapi” which means "A Man who takes food only once a day is a blessed man, taking a meal twice a day, is one who enjoys his food, thrice a day a fraud, and four times a day, is a sinner.

But in case of a diabetic, he/she has to divide the total consumption allowed per day, into 5 to 6 small portions through out the day.

The diabetic has to consult a dietitian and arrive at the balance diet suitable for him/her. While arriving at the balance diet, one has to consider the total calories permitted per day, which is arrived at, based on the height, weight and the occupation of the diabetic (expenditure of the calorie involved)

A person with normal work of height 5.5” and medium frame may generally require 1800 KCal per day.

These calories have to be obtained from the total food taken per day, consisting of carbohydrates 60 – 65%, proteins 20 – 25% and fats not more than 15%.

The food chosen should also have sufficient quantities of vitamins, minerals and fiber. Once the types of food and the quantity are chosen, this may be divided into five to six portions, to be consumed through the day.

While calculating the calories, one should keep in mind that carbohydrates and proteins give 4 kcal per gram and fats give 9 kcal per gram. While selecting the carbohydrates (which are generally met from cereals, pulses and roots), one has to select complex carbohydrates, so that they undergo full process of digestion and release the simple sugar (glucose) in a slow manner. And the most important note is to avoid foods containing ready made sugars.

Proteins are generally obtained from pulses, nuts, meat, fish and eggs. It’s always better to take lean meat and more of fish and in the egg its better to avoid the yellow.

For fats we can consume nuts, vegetable oils and the proportion has to be a good mixture of only unsaturated fatty acids (PUFA) and Mono unsaturated fatty acids and some saturated fats.

Dieting always puts off people, so its very important to select and make the food interesting but also meets the requirement.

So this can be best achieved by adding seasonal foods, fruits and vegetables in their diet. And other factors like regional and racial cultures and habits, family culture, social habits, personal tastes and personal restrictions like nature of job, always take precedence.

While selecting the foods, one has to keep in mind, the glycemic Index, load of carbohydrates and load of calories.

In the forthcoming articles, I will be discussing more on the Glycemic Index and give more elaborate diet plan.

*************************************************************************************
Earlier on Diabetes:

General Notes on Diabetes
Introduction to Diabetes ~ What Is Diabetes?
Why Early Diagnosis Is Important?
Diagnosing Diabetes ~ Different Types Of Diabetes

Diabetes Diet:

Appey or Paniyaram with Jowar Four
Healthly Snack with Chickpea Salad
Gooseberry Rice
Guava ~ the Wonder Fruit

Pasta with Herbs and Veggies a treat for kids ~ Guest post from the Mallu Girl!

spicingyourlife@gmail.com (Srivalli) — Thu, 25 Jun 2009 16:50:00 +0000

In my pursuit to find food that would be a perfect fit for kids, here comes a wonderful dish from Shaheen, the Mallu Girl!. She has blogged some detectable biryanis and some yummy gajjar halwas. But when I got to speaking to her, I came to know that she too faces the challenge of getting her kid eat without fussing! One thing led to another, and I ended up inviting her to share her experience and recipes that get eaten without much fuss. I am so glad that she accepted to do a guest post on her kid's favorite food. The picture looks so yum and I can't wait to try this for my kids. This is first of the many such great ideas, so keep watching this space.

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Getting food on the table is easy but getting the kids to eat the food on the table is not so easy. They are fickle in their taste or fixed in their tastes, depending on the nature of kids. And I find it a real challenge to write about their food and their likes and dislikes as it is a different story in each house.

Mostly, the dinners are the same for everyone in the house and I just have to make it less spicy to make it easy on the little tummies. Sometimes, it's a makeover or a kiddie version of what we are eating and sometimes it's just rice and the curry is diluted with yogurt. Sometimes, they eat something from my friend's house, but when I offer it at home, it is rejected. My friend and I compare notes on our kids eating habits every week and nick name their current favorites as "flavor of the week", which may get voted out next week!

There is something appealing about noodles and pasta in a little kid's imagination. I grew up with very traditional food but still was so attracted to noodles and macaroni that Maggi caught onto my palate very early on! Now when my kids demand that, I feel guilty that they are not eating Indian food conveniently forgetting how I used to love that stuff.

Well, here is one of the kid's favorites in my house when the rest of us are eating something like kappa and meen (tapioca/yuca with fish curry) which is declined on sight...buttery pasta.

Never fails and I can even get in some broccoli or peas or carrots in with the pasta. Use whole wheat or regular pasta. For this recipe, use a mix of butter and olive oil or just butter. For herbs, use any...cilantro, parsley, thyme, oregano...

It's really not much of a recipe.. just cook some pasta in a pot or better still, I pressure cook it for one whistle to soften it for the kids. Add long cooking veggies such as carrots, beans, peas with the pasta. Cook the soft veggies such as broccoli separately till slightly cooked and keep aside. Drain the pasta but do not rinse. Melt 1 tbsp butter and throw in half teaspoon of chopped fresh or dried herbs, half a clove of garlic and red pepper flakes(optional) and let it sauté on low heat for a minute. Add salt, pepper, toss the pasta and the veggies with this sauce. Adjust taste accordingly.

Credits @ Mallugirl

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If you have ideas for kids food, please share them here or if you are interested to do a post, drop me a mail @ spicingyourlife@gmail.com.