Organic Vs Non-organic and Spinach masiyal

A while back, there was  a seminar at work during a lunch break. It was about healthy choices for busy people and it was very infomative. We had switched to organic produce long back, but i just had an overall idea of how organic is better than non-organic and this seminar was a real eye opener for me. She mentioned about the top 10 foods that we should never buy non-organice and apple was in that and i think she mentioned that a non-organic apple is  97% contaminated with the pesitcide, which was a big shock for me. We have grabbed the non-organic apples quite a number of times if we could not go to whole foods or if we are really in a hurry to just grab and go. All the other supermarkets like Publix, Krogers and Walmart carry organic produce too, but it is limited. Please check this link that lists out the top 10 foods that you must buy organic and also the ones that are okay if you dont have a choice and end up buying non-organic.

http://greenopolis.com/goblog/joe-laur/10-foods-you-must-buy-organic-and-10-you-don-t-have-shopping-list

I have some more useful information to share, but don't want to overload with all information in one post and will share them as i go.

Now let me share the Keerai masiyal the way my mom and mil make. It is nutritous and is easy to make.  It has lentils for protein, the goodness of spinach. I just make this and have this with rice on hectic days.

Ingredients :

Baby spinach ( I use 1 box of  earthbound farms organic baby spinach)
Toor daal - 3/4C (uncooked)
Grated coconut -  2 spoons
Jeera / cumin seeds - 1 spoon
Redchillies - 4
Salt to taste

Mustard seeds, hing and a spoon of urad daal for seasoning.

Method :

Cut baby spinach and steam it in microwave for around  5 minutes. Pressure cook the daal and keep it aside.
Grind coconut, jeera and redchillies with little water. Add this and the steamed spinach in  a pan. Add some water and let it cook till the raw smell goes away. Add the cooked daal and salt and cook it for another 5, 10 minutes till it thickens. Season with mustard seeds, hing and urad daal.

Healthy Masala Peanuts (Microwave)

This recipe is adapted from Mallika Badrinath's microwave recipes book. My husband and my mil both love this. As it is low fat and rich in protein, i make it often as evening snack.




Roasted unsalted peanuts - 1 cup

Besan / Chickpea flour - 4 spoons

Redchilli powder - 1 spoon

Salt to taste

Hing - a pinch

Oil - 2 spoons

Water - few spoons

In a ceramic bowl, heat a spoon of oil in microwave for a minute. Add the roasted peanuts and heat it again for a minute or two. Make sure it is not burnt. Add besan, redchilli powder, salt, hing, another spoon of oil and mix well. Sprinkle some water to make sure the peanuts are coated well with this besan mix. Heat them in microwave till they are crispy. Heat in small intervals to cook them uniformly. Stir occasionally. Enjoy with a hot cup of tea :)

Crackling Spinach - A Healthy snack / starter

First of all, i wish you all a very happy and prosperous new year! I know it's a little late, but i had so much to catch up both at work and home after a week long vacation towards the end of last year.


I thought i will post a healthy recipe for a good start :) I hope 2011 is not as bad as 2010 and i get to post more recipes this year. I saw this recipe in Pari's blog and wanted to try it immediately. It just looked way too tempting :) One catch was, it was deep fried. I thought of trying a low fat version and it came out really well. I just toasted the spinach on an electric griddle till it was dry and crunchy and it was really very tasty and crunchy. I can imagine how much tastier the original deep fried version would be. I will try it some day, but not in winter :)





Ingredients :


Baby Spinach - about 40-50 leaves
Sesame seeds - 1 tbsp
Red chilli powder - couple of pinches (as desired)
Salt to taste
Rice flour - 1 spoon



Method :

Wash the baby spinach and pat them dry with a paper towel. Cut into thin strips. Mix the rice flour. The original recipe called for corn flour and i substituted with rice flour as i didnt have corn flour. Heat the griddle at 400F and spread the spinach on it. Let it toast till they are dry and crinkly. Toss in between once or twice. Note that the quantity will reduce almost into half on heating. :-(





Once they are dry and crinkly remove them and keep aside in a plate. Do not cover. Now heat a small pan with a spoon of oil (Sesame oil will be good). Add sesame seeds and red chilli powder and cook for a minute. Add the dry spinach mix and salt and toss well for few seconds. It was awesome. My kids asked for more when it was done. Need i say more? :)

Mango oatmeal aval upma / Mango oatmeal poha

Ingredients :

Poha / Aval (thick that doesn't need soaking) - 1 cup
Oatmeal - 1/2 cup (optional)
Raw mango - 1 (chopped into small pieces. Reduce the qty if it is very sour)
Green chillies - 4
Roasted peanuts - handful
Salt to taste
Mustard seeds, urad daal and channa daal for seasoning
Hing - a pinch
turmeric powder - 1/4 spoon
Curry leaves and Cilantro (Optional)

Method :

Wash the aval / poha in water and keep it aside. Heat little oil in the pan and pop mustard seeds. Add hing, turmeric powder, urad daal, channa daal, green chillies, peanuts and curry leaves and fry till the daals are golden brown.  Add the chopped mango pieces and saute till they are cooked. Add water if required. Add the wet poha and the dry oatmeal. Add salt and sprinkle some water. Sprinkling water helps in cooking the oatmeal and prevents it from becoming mushy. Garnish with cilantro.

Note : I had given an alternate email id for the feedburner and i had not checked it in a while. I just saw that there are recipe requests and wishes from some of my readers in that email id. Thanks for all the wishes and i will try to get to the recipe requests as well. Sorry for not responding earlier.

Healthy spicy roti with added Protein

Hi everyone!! Hope you still remember this almost abandoned blog. I keep thinking that i should start blogging regularly, but never happens. With all the things going on right now, the blog takes the backseat as always. We have relocated and the commute to work has increased. So, i'm trying to get used to the new routine, new place, etc. End of march, i travelled to London and Chennai to visit family and on the way back i got my mom with me. The last two times my mom came here was when i had my boys and it was hectic for her taking care of us and also the kitchen .This time i thought i should not let her enter the kitchen, but work got way too hectic and i had some issues with my hand and as usual, she ended up taking care of me (us). I could only make something for her once in a while. One day, i made this spicy roti, which was already tried and tested before she came. She loved it. I hope you all like it too.


Ingredients :
Wheat flour : 2 cups
Besan + Oatmeal : 1 cup
Salt to taste
Red chilli powder : 1 spoon
Onion - 1 large (finely chopped)
Spinach/Methi leaves - 1 small bunch (finelly chopped)
Water : as required
Turmeric powder - few pinches (optional)

Method : Mix all the ingredients except water and set it aside for few minutes. Add water little by little and make it into a pliable dough. Cover it and keep it aside for 1 hour. Divide the dough into small discs/ balls and pat them in wheat flour and roll them into thick rotis. Cook it in a hot tawa for approximately 30 seconds. Flip and apply few drops of oil. Cook for another 45 secs to 1 min - basically it should be cooked well and golden brown. Flip again and apply oil on the other side. Both sides should be golden brown.

Tastes good with just yogurt and pickle, if you dont have time to prepare any gravy :)

Back after a long break with a recipe : Black eyed peas gravy

Hi everyone! Sorry for disappearing for a long time. Things got very hectic and i could not find time to update the blog or check other blogs. Inspite of this, it was nice to stay in touch with most of you all through mails and FB :-) It is going to be hectic for atleast one more month as we are moving to another house and you know how it goes with a move. I didnt want all of you to think i have abandoned this blog and thought of doing a quick post. My friend G taught me this recipe and we all love it. It goes well with both Rotis and Rice.

Black-eyed peas gravy :

=================

Ingredients :

Black eyed peas - 1 pack (frozen) (I think it is approximately 1 lb)

tomatos - 2

Onion - 2

red chillies - 5

dhaniya / coriander seeds - 1 spoon

grated coconut - 3 spoons

Salt to taste

Cilantro - to garnish

Method :

Grind dhaniya, redchillies and coconut with little water and keep aside.

Pressure cook the black eyed peas.

Cut onion and saute in little oil and when it is translucent, add chopped tomatoes and saute till the tomatos are well cooked. Now add the cooked black eyed peas and the paste. Add salt and little water and cook till the raw smell disappears. Garnish with cilantro.

I shared this recipe with my mom and she tried it and loved it :)

Idli made healthier!

I read somewhere that idli is one of the top ten healthy breakfasts in the world. I decided to make it healthier by replacing a part of the rice with oats and after few experiments i found out that 1/3rd of rice replaced with oats produces almost the same result. You can taste the oats and if you dont like oats you may not like this. It is soft and fluffy, but regular idlis are fluffier and whiter. That's something i can live with :)

Ingredients :
Parboiled rice (Idli rice) - 2 cups
Urad daal - 1 cup
Methi seeds 1 spoon
Salt to taste
Water
Oats - 1 cup

Method :

Soak Rice and urad daal + methi separately for 6-8 hours. Just 15 minutes before grinding it, soak the oats in just enough water to cover it. Grind the urad daal + methi first till you get a fluffy batter. Remove it from the grinder / mixer. Add rice and the soaked oats and add enough water and grind it well. Mix this with urad daal batter and add salt and mix well. The batter should not be too thin. It should be little thick. Let it ferment overnight.

Apply few drops of oil in the idli moulds and steam it for 15-20 mins in the idli cooker.

To check whether it is done, insert a fork. It should come out clean.

Note : Depending on the brand of rice and urad daal use the quantity may differ. Use the rice and oats in 3:1 proportion. After couple of days, you can use the same batter to make dosas and with added oats you get golden brown, crisp dosas To make dosas, add little water to the batter to make it slightly . I forgot to take pictures of the dosa.

Crispy Cornmeal Dosa

First of all, i want to thank all the readers for your comments and i apologize for not stopping by your blogs. It is little hectic now and will continue to be hectic till april end and i'm hoping i'll get more time after that. I don't miss your recipes though, thanks to google reader :)

Here is something that i tried recently and was fairly easy and approved by my kids as well.
Since it was my first time i did not add any vegetables in it as i did not know what to expect.


Ingredients :

Corn Rava (Cornmeal) - 1 cup
Riceflour - 1/2 cup
Buttermilk - 1 cup
green chillies - 3 (finely chopped) - optional
Salt to taste
Cumin seeds - 1 spoon
Water - as required

Method :

Mix all the ingredients and set it aside for a minimum of 1 hour.
The batter should be of rava dosa consistency. Watery.
Heat (non stick) tawa. Keep the stove between med high and high. Stir the batter and start spreading the batter from outside. (Opposite to how you make regular dosa).Since it's a bit watery, the batter will start running towards the center forming polka dot holes. If this does not happen, your batter is thick and you need to add more water. Spread little oil on the dosa and wait till the wet batter look disappears and flip the dosa and cook it for another minute or so.
Unlike rava dosa, the dosa gets thicker in the center, but it is still crisp like rava dosa, but not as thin as it. Adjust the heat while cooking to get the golden yellow colour consistently and also stir the batter before you make each dosa.

See how crispy it is? :)

It is heavier than Rava dosa and takes little more time than it.

Tastes good with chilli powder or chutney.

Moongdaal sambar

Moongdal is easy to digest and my first son likes it better than toor dal. Lemon rasam is his favorite. I tried this sambar once and he kept asking for more. It tasted great with idlis and tastes equally good with rice too. Since it is quite easy it has become a regular at our place now.

Ingredients :
Moongdaal - 1 cup
Onion - 1 medium
Tomatos - 2 medium
Salt
Green chillies - 4
Sambar powder - 1/2 spoon
Mustard seeds, hing and curry leaves for seasoning
Cilantro for garnishing
Tamarind paste - 1/2 spoon (optional)

Method :

Pressure cook moongdaal with chopped tomatoes.Heat little oil in pan, add mustard seed, hing and curry leaves. Once the mustard seeds pop add green chillies and saute for a min.Add onions and saute till they are translucent. Add the cooked daal, sambar powder and salt. Add tamarind paste if you want to have it with rice. Let it boil till the raw smell of sambar powder disappears.

Tastes good with Idli, Dosa and Pongal

Mani Kozhakkatai / Ammini Kozhakkatai

Lot of people call this Ammani kozhakkatai and i find that name funny, so i will stick to what we call it at home. Mani means beads and they kinda looks like beads and my grandpa's nickname was mani, so i like it this way :-) This is my favorite snack and it's healthy too.

My grandma and mom used to make it with remaining dough after making Modakams and Uppu Kozhakkatai for Vinayaka Chaturthi. It was my favorite so i used to ask my grandma to make it frequently for us as evening snack and i used to help her in rolling those mani kozhakkatais. When i shared my memory with my first son, he got all excited and said he wants to roll it too and he helped me with it. With that, we also invited some trouble. My little one wanted to join the fun and as we were rolling the kozhakkatais, he was busy squashing them and making them flat. We still managed to make a decent no. of kozhakkatais and both my boys loved it. I have decided to make it often as evening snacks for them.

For the dough :
Rice flour - 1 cup
Water - 1 cup
Salt - as required
Red chilli powder - 1 spoon (optional)
Oil - 1 spoon
To grind :
Urad daal - 1/2 cup
Green chillies - 3
Hing - a pinch
For the seasoning :
Mustard seeds, hing, urad daal and curry leaves.

Method :

Dough :
Boil water. Reduce the heat and add the rice flour, salt and oil and stir till you get the dough like consistency. Remove from heat, cover and let it cool. Apply oil to your hands, add the redchilli powder and knead well. Now roll the dough into small balls. Steam them in Idly cooker or Pressure cooker without the weight for 7-10 minutes.
For Mani kozhakkatais,
Soak urad daal for about an hour. Grind it into thick paste with greenchillies and hing.
Place this paste in idli plates and steam for 10 minutes. Once it cools, crumble it.
Heat little oil, add mustard seeds, curry leaves and hing. Once the mustard seeds pop, add a spoon of urad daal and fry till golden brown and add the crumbled urad daal mix and salt and saute for couple of minutes or till well cooked. I like it when they are brown and have the roasted look and cook till i get that. Add the mani kozhakkatais and mix well and cook for another minute or two. This was an instant hit with my kids.

Sending this to Srivalli's Kid's Delight

Navarathri Wishes and Sundal Recipes

Happy Navarathri to y'all. I am so surprised that i'm posting this on time ;-)
Ok ok let me tell you the truth...these recipes were in my draft since last navarathri!! :-O
Better late than never..

Navarathri always brings some good memories. My dad's house they did not have golu so my mom followed that and did not keep Golu till my niece was born :-) For those who do not know what a Golu is, check this link. This 3D Golu is something new. Usually it is just 2D. My mil keeps Golu every year, so i follow that tradition and keep a teeny tiny Golu here. I dont have any golu dolls here and i just use the ones i have and set up a small golu.


My childhood friend R lived across our house and they celebrated Navarathri in a grand way. She used to wear Pattu pavadai everyday and her mom dressed her li'l sister as Krishna, Radha etc., everyday. I came home one day and threw a huge fit that we should have golu at our house too and i want to wear Pattu pavadai (Full skirt in pure silk) everyday too. My mom and grandma were surprised because i never liked pavadais. The next year they setup Golu at our house too and i was quite happy and satisfied and didn't care to ask after that. We never continued that tradition though due to one reason or the other.At our house, we celebrated Saraswathy pooja in a grand way. I always got some new outfit for Saraswathy pooja and my mom would decorate a arisi padi like a woman. She had nose and ears made out of wax and she would attach it every year to the padi and draw eyes with kajal and draw lips (not sure if she used lipstick or kumkum) and then fill the padi with rice and keep coconut on top of it like head and decorate it with chutti. I loved watching that. She had earrings attached to the wax ears and would put some necklace or chain too. It was a pretty sight. She used to invite all our relatives and neighbours for tambulam. It is a tradition in tamilnadu, to ask the guests to sing during navarathri. It can be an enjoyable experience or a torture depending on who sings ;-) My brother always stayed out of it... Me and my cousin V (who is a great singer) always made the best out of it..If it was good, we enjoyed it and if it was bad, it was no torture for us..we both would run to the next room and giggle to our hearts' content, much to the annoyance of my mom and grandma :D But, what we hated was, every house we visited they would make sure to take revenge on us and asked us to sing too. I was not as good at singing as my cousin,but i did pretty good when i sang with him. So, i hope no one ran inside and laughed at us :-) My cousin used to hate me for this for years because i always used to force him to go with me as i was scared to sing alone :) You can check out how talented he is here

Along with these things, navarathri always meant sundal. Sundal is a healthy snack for kids, rich in protein and very filling.I make it quite often at home. Here are three sundals and all sundals are made pretty much the same way except one that is sweet and i cannot stand it and i have never made it.. :-)

Here are some recipes with slight variations :
Quick fix Sundal :
If i forget to soak for sundal the previous night channa daal or peanuts come to my rescue. I prepare both sundals the same way.

Ingredients :
Channa daal or Peanuts - 1 cup
Green chillies - 3 or 4
Salt
Mustard seeds,
Urad daal, Curry leaves and Hing for seasoning

Method : Soak channa daal or peanuts for 1 hour. Boil it in water till it is cooked but not mushy. (Add salt in water for Peanuts)Drain the water. In a pan, heat little oil and pop mustard seeds. Add urad daal, hing and curry leaves and fry till the daal is golden brown. Add the cooked channa or Peanuts and add salt as required and saute for couple of minutes.

Thenga Manga Pattani Sundal or Marina Beach Sundal:

I love peas sundal, the Marina beach style - with coconut and raw mango pieces.
Ingredients :
Peas - 1 cup
Green chillies - 3 or 4
SaltRaw mango pieces - as required
Grated coconut - 4 spoons.
Mustard seeds, Urad daal, Curry leaves and Hing for seasoning

Method : Soak the peas overnight. Add a spoon of salt in water and boil the peas in water till it is cooked but not mushy. Drain the water. In a pan, heat little oil and pop mustard seeds. Add urad daal, hing and curry leaves and fry till the daal is golden brown. Add the cooked Peas and add salt as required and saute for couple of minutes. Add grated coconut and raw mango pieces and mix well and saute for another minute.

(Channa) Chickpeas Sundal - Method 1 :

Method 1 is same method as above. Substitute Peas with Channa, but you can pressure cook the channa in salted water.Rest is the same. You can add some grated coconut. It is optional.

Chickpeas Sundal - Method 2 :

Ingredients : Chickpeas - 1 cup

Green chillies - 3 or 4

Salt

Curry powder - 2 spoons

Mustard seeds,

Urad daal,

Curry leaves and Hing for seasoning

Method : Soak the chickpeas overnight. Add a spoon of salt in water and pressure cook the chickpeas. Drain the water. In a pan, heat little oil and pop mustard seeds. Add urad daal, hing and curry leaves and fry till the daal is golden brown. Add the cooked chickpeas and add salt as required and saute for couple of minutes. Add 2 spoons of curry powder and saute till the raw smell disappears. This is very spicy and yum and my favorite version :)

I am back with Oats Rava Idli

Hello everyone!! Sorry for disappearing all of a sudden. I was not planning to take a break and was thinking of blogging atleast once a week, but i just could not squeeze in any time. Usually when i take a break from blogging, i used to blog hop atleast, but i could not spend a minute on blogging or blog hopping. I really missed a lot of yummy recipes, yummy events and so on.
I hope i can get back to blogging (and blog hopping) now..atleast once a week.

Some of you have given me some wonderful awards and i truly apologize for not acknowledging them here. I am sure it's gonna take me some time to recollect all of them. I feel little lost now.

Hope you all are doing good and thanks for those who were checking on me. I will start visiting your blogs regularly too.
I thought i will start with a healthy, tasty recipe...

Oats Rava Idly :
Toasted Oats - 1 cup
Rava (Sooji) - 1 cup
Yogurt - 1 cup
Water - as required
Salt - as required
Mustard seeds, urad daal, channa daal, hing for seasoning
Eno salt - 2 spoons


Method :
Dry grind toasted oats.
Mix it with rava, salt and yogurt.
Add water as required. The consistency of the batter should be similar to idly batter.
Let it sit for an hour.
In a pan, heat little oil and pop mustard seeds.
Add urad daal, channa daal (Approx 1 spoon each) and hing and fry till they are golden brown.
Add to the batter.
Add 2 spoons of eno salt and sprinkle some water and mix well.
The batter will raise and look like fermented idli batter.
Pour them in idli plates and steam them for 15 minutes.
When you insert a skewer, it should come clean.

Tastes yum with chutney and/or moongdaal sambar.

I have included a closeup photo of the idlies to show how soft and fluffy they are.

They tasted very good too. I liked them better than the regular rava idlis and my kids loved them too.

Dosas Galore

I wanted to try something new and send it to Dosa event, but i could not do it due to some unexpected personal work. I dont want to miss this event though since i love dosas. Who can resist dosas? :)

Plain Dosa :
Urad daal - 1 cup
Idli Rice - 4 cups (I use grinder, if you don't have grinder reduce it to 3 cups)
Fenugreek seeds - 1 spoon

Method :

Wash and rinse rice and daal with methi seeds separately and soak them for a minimum of 6 hours. Grind the urad daal and methi first with little water till it gets fluffy. Remove and grind the rice with some water. The batter should be thick but need not be as thick as idli batter. Let it ferment overnight. If the daal and rice are soaked long enough there is no need to keep the batter in a preheated oven.

Heat the dosa griddle/tava and spread 1 ladle of batter into a circle. Spread it very thin to get crispy yummy dosa. Spread some oil around it and when it is almost cooked on one side, flip the dosa and cook for another minute or more to get crispier texture. Repeat procedure. Enjoy! :)

To make cone dosas for kids, once you spread the batter and it is almost cooked on one side, make a slit from the center and flip the dosa and cook for one more minute. When it ready, just roll it from the slit and make a cone. My kids love the cone dosa :) I also make alphabets, shapes or draw lightning mcqueen or elephants out of dosa batter. Sometimes they look horrible and my first son gets a big kick out of it when he sees my horrible artwork. He thinks it's too funny and forgets about making a fuss :) Here's my elephant dosa..this pic was taken in my old mobile so the picture quality is quite bad.

Here are the other dosas from archive :

Protein added Rava Dosa

Plain Rava Dosa :

Moong Daal Dosa :

Masala Dosa :

Oatmeal Rava Dosa

Sending these to Padma's Dosa Corner

Carrot Almond Kheer - From Chandrabagha

My mom makes carrot kheer and i love it but never bothered to take the recipe from her.
When i saw Anu's Carrot Kheer, i instantly started craving for it. To make it worse (or better, i should say! :)), it had almonds in it and i had to have it immediately. It was so easy too.
Am glad i didn't wait to make it. It was super yummy! I pretty much stuck to the recipe except that i increased the quantity of almonds and reduced the milk to get thicker and creamier texture.I used blanched almonds.

Ingredients:

Carrots - 2
Milk - 1 cup
Blanched Almonds - 1/2 cup
Sugar - 2 spoons


Method :

Soak almonds in milk (just enough to cover them) for about 15 minutes . Wash carrots, peel and pressure cook. Let it cool. Add carrots, almonds, sugar, milk (I used boiled and chilled milk) in a blender and blend until smooth. Serve chilled. Cardamom is optional. My first son doesn't like cardamom, so i didn't add it. I liked the colour of this kheer so much, so didn't want to add any nuts or raisins to it either. I added only 2 spoons of sugar as both me and my husband don't like it, if it is too sweet. Pls. adjust the quantity of sugar as per your taste.

I am sending this to Sanghi's FIL-Carrots and Srivalli's Mithai Mela

Oatmeal Poha - Revisited and entries for two events

My kids don't like Rice that much, that is if the rice looks like rice :) So, i use Rice flakes (Aval) and Rice noodles (Sevai) very frequently and here are few recipes that they love.

1. Oatmeal Poha - Version 2.

I added onions and carrots to the original recipe and it was healthier and yummier.

Ingredients :


Thick Poha (rice flakes) - 1.5 cups
Oven toasted oatmeal - 1 cup
Green chillies - 4
Salt to taste
Mustard seeds, curry leaves, urad daal, channa daal and hing for seasoning
roasted peanuts - a handful or more
Cilantro - to garnish
Turmeric powder - a pinch
lemon juice - to taste.
Onion - 1 (large)
Carrots - 2 (grated)

Method :

Wash poha in water. Sprinkle some water on the oatmeal to make it damp and mix the washed poha which is also soft now.

Meanwhile, finely chop the onions and grate the carrots.Heat some oil and pop mustard seeds. Add green chillies, turmeric powder, urad daal and channa daal and fry it till it is golden brown.
Add the onions and cook till they are translucent. Add carrots and cook for couple of minutes. Turn the stove to sim and add the poha-oatmeal mix, salt and cook for couple of minutes. Since it is soft it gets cooked in a jiffy. Add roasted peanuts and garnish with finely chopped cilantro and add some lemon juice to it and mix well.

My kids love rice flakes and here are two more of their favorites :

MW Chivda

Tomato Poha : It's a family favorite and it tastes as good as tomato rice and can be made in a jiffy.

After Poha, next best way to make them eat rice is by Sevai (rice noodles) and here are few types of Sevai that my kids love.


Lemon Sevai

Coconut Sevai :

These are my entries to CFK : Rice an event started by Sharmi and Mahi's 15 minute cooking event.