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March 03, 2015

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Baby Methi and Aloo Sabzi (Potato and Baby Fenugreek Leaves Sabzi)

Baby Methi and Aloo Sabzi
Baby Methi and Aloo Sabzi
I am a bit of a control freak when it comes to buying vegetables. I like to select each French beans pod, okra, gawar (cluster bean), you name it. I buy from this vegetable-vendor couple just outside my colony who have the patience for this whimsical habit of mine. They occasionally keep baby methi, or Barik Mehti/Samudri Methi, as it's known in Marathi. Earlier, I had eaten this sabzi a few times and liked it. So when I saw these cute looking bunches of baby methi leaves, I wanted to try making it and see if Devansh would eat it. I want him to like all vegetables, and I believe these eating habits can only be ingrained if you start early.

February 22, 2015

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Thalipeeth using Baingan Bharta (Multi-grain Pancake using Smoked Eggplant)

Thalipeeth using Baingan Bharta
I don't know whether to call this a healthy breakfast recipe or a healthy snack recipe. My mom has it for breakfast if there's any baingan bharta  leftover from dinner; I make it as an evening snack for Devansh if we had baingan bharta for lunch. Either ways, it's my mom's recipe, and both, the kiddo and hubby like it. The small and the older kid (aka hubby), both, don't give me grief when it comes to eating bharta with chapati but I make it as a snack occasionally to include sorghum in Devansh's diet. He isn't very enthu about eating bharta with jowar bhakri. Plus, it is super convenient to make when you have the bharta ready from lunch. ;-)

This baingan wala thalipeeth, like the plain one, tastes super yummy with butter; homemade is the healthier option, otherwise it tastes good with Amul butter as well. It also tastes good with curd. I usually give it to Devansh with curd as the kid just loves curd, plus it softens the thalipeeth a bit and makes it easier to chew. Like bhakri, it requires some amount of chewing. So I'll say it's a kid-friendly recipe. For toddlers, you can soak its pieces in buttermilk or curd for five-ten minutes before feeding. With eggplant/brinjal, flours, and butter/curd you get three food groups in one meal. Hope you enjoy this wholesome breakfast/snack recipe.

February 13, 2015

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Mushrooms and Cheese-Stuffed Cherry Tomatoes with White Sauce

Mushrooms and Cheese-Stuffed Cherry Tomatoes with White Sauce
Mushrooms and Cheese-Stuffed Cherry Tomatoes with White Sauce
These days we are super expressive about love on Valentine's Day. We gift our loved ones roses, chocolates, jewelry, and what not. We literally "wear our hearts on our sleeves". While reading about Valentines Day, I came across an interesting trivia regarding the origin of this phrase. Apparently, in the Middle Ages, during a Roman festival honoring Juno (a roman goddess), single men drew names to decide who would be their lady friend. Then they would wear the name of the lady on their sleeve for the rest of the festival, hence the term "wearing your heart on your sleeve". My husband, Kalpesh didn't wear his heart on his sleeve this Valentine's Day. He did something better, he painstaking prepared this recipe for my blog and nicely arranged it in the shape of a heart on a plate.

January 24, 2015

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Rava Idlis (Without Baking Soda/Eno)

Tricolor Rava Idlis
Tricolor Rava Idlis
I have been wanting to try rava idlis for a while now. I had seen the recipe some time back and the idlis were supposed to be instant. So I thought I'll make rava idlis in tricolor as a Republic Day Special recipe. I started searching for the recipes, but all the instant ones had baking soda as an ingredient. I don't use soda while cooking at home after Meghana, who is a nutritionist and Shweta, who has done a food production and patisserie course mentioned that soda destroys the nutrients in food. I tried searching for one without soda. I found one recipe with curd, but it didn't mention soaking the batter overnight and I wasn't sure about that part. I am not an expert in South Indian food but even to me it seemed like the batter wouldn't ferment properly if not soaked for considerable amount of time. So I messaged Shweta, asking her how much curd I would need to add and for how much time I'd have to let the batter rest. And this Google maharaj or should I say maharani just messaged back the recipe dhadadhad and before I could finish reading it, messaged saying she'll make it and send me the pics. I want it as a Republic Day Special recipe; I need it in tricolor, I wrote. No probs, I'll add carrots and spinach, she replied. And this awesome lady gave me the pics way ahead of time. Thank you so much Shweta for being soooooo enthu and supportive.

January 19, 2015

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Cream of Mushroom Soup

Cream of Mushroom Soup
Cream of Mushroom Soup
When it comes to food, Devansh and I have quite a few favorites in common—Kalpesh and I not so much. However, all three of us are crazy about mushrooms. So needless to say when I made this soup, there was war. Being 3.8 Devansh always has an upper hand. "Nahi!! Maza soup tu nahi pyaycha" ("NO!! Don't drink my soup") Devansh declared. While Kalpesh was clicking pic of the soup in one bowl, I had taken another bowl, for Devansh and me to have soup from. But Devansh's logic is if it's something he likes then it is all his food. His first reaction to the soup before he tasted it, was not so encouraging however. "Tu soup madhe milk ka ghatla?" ("Why did you put milk in the soup?") he admonished. You have to add milk in "cream of" soups I explained. "Next time nahi ghal." (Don't put next time.") he chided me before he went on to drink. But after tasting it he liked it, which was not surprising considering it was a mushroom soup.