Have you ever reached that stage of inertia where you just can’t motivate yourself to do something? That’s what happened to me past couple of weeks. It all started with Devansh contracting cough and cold, which was followed by me succumbing to cough and cold. And after that no matter what I just couldn’t get myself to write. I came up with 101 excuses to not write. I had pics of two new dishes, but no matter what I just couldn’t write—guess that’s what they call writers’ block. Amala’s recipe came in at just the right time to shake myself out of this lethargic state. When one of your regular readers and an enthu mom sends you a recipe, there’s just no excuse to not post it promptly. Well promptly is a bit of an exaggeration, because she sent me this recipe 5 days back. But I couldn’t write immediately as a family matter kept me busy this week.
Before the recipe, however, let me tell you something about Amala. She lives in Doha, Qatar. Her son, Evan, just turned one this July. She had initially written to me almost a month back, saying she finds my recipes helpful and Evan loves cream of spinach soup and scrambled eggs. After that she has been in touch regularly. Those of you, who have liked my Facebook page might have recognized Evan. Evan’s picture was published as part of the Independence Day tricolor-special.
Amala has suggested age 9 months and above for this recipe. I don’t cook chicken at home and I have never fed Devansh chicken. I would suggest that before feeding chicken to child, you should check with your child’s pediatrician the recommended age for him/her. And now without much further delay here’s Amala’s healthy recipe (she’s used wheat flour for making white sauce).
Toddler- and kid-friendly recipe made using healthy whole wheat flour and chicken.
- 1-2 tbsp minced chicken (cooked)
- 100 ml milk
- 1 tbsp wheat flour
- 1 tbsp butter
- Pinch of pepper powder
- Pinch of dried oregano
- Salt to taste
- Heat a pan, add butter, and then add wheat flour.
- Mix the flour with the butter properly to form a smooth paste.
- Add milk gradually and keep stirring to ensure no lumps form in the mixture. (Tip: I know I haven't added this in my earlier recipes but it's something I recently discovered thanks to my MIL's guidance—if you let the flour cool down before mixing it with milk. It'll ensure that no lumps form in the mixture. Also make sure you don't use hot or lukewarm milk. This tip will also help while making porridge.)
- Bring the sauce to a boil while stirring continuously till the sauce thickens to a desired consistency.
- Add minced chicken and salt, and then cook for a minute. (Please ensure that the chicken is cooked properly before you mince it. If your child's too small to chew the chicken, you can blend it fine using a mixer. It is best to ask your child's pediatrician when you can start feeding him/her chicken before serving him/her this dish.)
- Add pepper powder and dried oregano.
- Give it a good stir and then turn off heat.