Badam Halwa

Ingredients:
3 cups of almonds
2 to 3 cups of sugar
6 tbsp milk
4 tbsp ghee
Little saffron
1/4 tsp yellow food color - optional
1 tsp cardamom powder

Preparation:
1.Soak the almonds in warm water for 1 hour. Remove the skin.
2.Put almonds in blender with a milk. Blend them into a paste.
3.Heat 2 tbsp oil (or ghee) in a non stick pan. Add almond mixture in it and sugar. Stir continually on low flame. Don’t even stop for minute, otherwise it will burn.
4.Add saffron, cardamom powder (and yellow color in it.)
5.When it starts boiling then add 2tbsp more ghee. Cook for at least 25-30 minutes. Remove from heat when halwa is not sticking with pan anymore.
6.Garnish it with saffron.

Note(Tips) :

You can add more sugar and saffron to suit your taste.Or you can substitute sugar with artificial sweetner for diabetic patients. Don’t cook it longer than the desired time(20 to 25 mins). It will turn dry. This stays fresh for 2-3 weeks in fridge.You may wanto take little portion and microwave it and servethem warm.

Nutrition Facts about Almonds:

Almonds are a unique food in that they are among the best whole food sources and the best nut; these are packed with mono unsaturated fatty acids (MUFA) and most of that is oleic acid one of the two good fats responsible for lowering LDL cholesterol and rich source of vitamin E (containing 24 mg per 100 g) in the form of alpha-tocopherol. Almonds are low in saturated fat and, are cholesterol free. In addition, almonds are an excellent source of magnesium, copper, manganese, riboflavin (B2) and vitamin B, contains a healthy mix of essential micro-nutrients—vitamins and minerals. Almonds are also a good source of phosphorus and calcium, which are important minerals for bone health.
Almonds are the best source of protein providing 6 grams in one ounce, nearly as much as in one ounce of red meat. Also, research shows that the protein in almonds is high quality and highly digestible.

Source about nutrition facts on almonds :whfoods.com

Vazhaithandu Poriyal (Banana Stem Veg Curry)

This is one of my favourite dish which belongs to the healthy food category! Banana stem (Vazhathandu) is a vegetable that is known to have medicinal values especially in the treatment of kidney stones.Its rich in fiber so its a diet food; Good for weight reduction.Since its fiborous it adds bulk and hence we may consume less. Unfortunately we don't get vazhathandu here in the US.Well now since im in india i was able to get this and thus posting the recipe here.

Ingredients :

1. Banana Stem - 1 cup

2. Cooked Moong dal or Toor Dal - 2 tablespoon.

3. Salt to taste

4. Grated Coconut - 2 tsps

5. Turmeric Powder

Ingredients for Seasoning:

1. Onion - 1 small (chopped)

2. Mustard Seeds

3. Urad dal

4. Curry leaves

5. Broken Red Chilli

6. and some oil.

Preparation: Take a pan and add some oil and add the above ingredients for seasoning.

2.Cut the Banana stem longitudinally and soal them in diluted buttermilk to prevent them from getting oxidized(darkened). When ready drain the cut Banana stem from the buttermilk and add a little bit of water (about 1 cup) and add some salt and turmeric to this, as seen in the picture below.

3.Let it cook for a while about 10 mins. Now add the seasoning to this and give it a stir.

4. You may add the grated coconut to this now and stir them again.
5. And finally add the cooked dal to this and stir fry the veggie again for a minute or two.

6. Garnish with curry leaves and serve it with either roti or rice with sambar.

Hotel Sambar

Ingredients:

Toor dal (pressure cooked) - 1 cup

Tamarind water - 2 cups orTomato (puree) - 2

Purple shallots - about 6 to 10

Any vegetable. Here i have used brinjal/eggplant.

Curry leaves

Asafoetida

Corriander

For hotel sambar masala paste :

2 tsp chana dal

2 tsp whole coriander seeds

1/2 tsp black peppercorns

1/4 tsp cumin seeds

1/4 tsp methi seeds

2 dried red chillies (or to taste)

3 tbsp freshly grated coconut

[Dry roast these and keep it aside.]

5 or 6 purple shallots

1 medium sized tomato

[add few drops of oil and roast these ingredients above and add them to gether into a mixer]

Preparation:

1. Mix the cooked toor dal with some salt, turmeric, sambar powder or chillie powder . You can either add fresh vegetable at this point or can stir fry it along with some other ingredients and add it later.

2. Now add the ground sambar masala paste to this. Bring it to a boil on medium flame. [Let the mixture boil gently for a while. It should not be too watery nor too thick.]

3.Heat the oil in a pan and season it with mustard seeds.Add shallots or regular onion and curry leaves and any vegetable; stir fry for two minutes.And add them to the sambar.

4. At this point you can add either tamarind water or tomato puree to the sambar for added flavour. But its purely optional. Also donot forget to add asafoetida . Let it simmer for a while & set it aside.

5. Garnish with chopped fresh coriander leaves and serve hot over plain rice, with any vegetable dish.

Pls follow the slides after reading the description above for easy understanding. Thanks.

Karakuzhambu

Ingredients:
Mustard - 1/2 tsp
Channa Dal - 1/2
tspJeera - 1/2 tsp
Onion -1 medium sized
cutgarlic pods - 4
Tomato - 1 medium sized
Curry leaves - a few
Turmeric powder - 1/4
tspJeera powder - 1 tsp
Dhania powder - 2 to 3 tsp
Chillie powder - 2 tsp
oil for sauting
tamarind water - about 1/2 cupgrated coconut (grind it with water to make coarse paste) - 1/4 cup
dry roast: methi seeds(1 tsp) & Peppercorns(1 tsp) - make it into a fine powder.
Any vegetable of your choice. Here i have used fresh sundaikaai.

Note:

Turkey berry is also called as ‘wild eggplant’ or ‘pea eggplant’. In Tamil it is called as ‘Sundaikai’.It is known for its medicinal value and is believed to be effective in eliminating stomach worms and improves digestion. It is rich in vitamins and dietary fiber.

you can get either fresh green ones or the dried ones which can be prepared by adding curd and let it dry in the sunlight.

Preparation:

Place a pan and add some oil. Add mustard seeds/channa dal/jeera/curry leaves and saute it for a while. THen add cut garlic, onions, tomatoes one by one after each one has been given a good saute .
Now, add any vegetable of your choice and give it a good saute again. After which add the dry masala powders and stir them and add few cups of water . Let it come to boil. Mean while we need to dry roast(or roast with few drops of oil) methi seeds & pepper corn and grind to make fine powder. Add the powder and then the tamarind water. Let it boil foe about 5 to 7 mins. finally add the ground coconut paste and set it off .

Pls find the following presentation , after reading the above description, and im sure it wil be clear enough.





Thanks for watching.

Egg bonda / Egg bajji

Egg bonda or bajji - batter , Ingredients :

Besan flour - 1 cup
Rice flour - 2 to 3 tsp
salt - accdly
Asafotedia - 2 pinches
Manchurian mix or Chillie powder - 1 1/2 tsp ( here i have used manchurian mix)


And the batter looks like this :

Ofcourse you cannot make egg bonda or bajji without eggs :D. Boiled Eggs :

Some like to make bondas/bajjis with whole eggs. I like to cut them into halves :

Dip these eggs into the batter and deep fry them. Here you go yummy bajjis :
Serve them with any kind of chutney or tomato sauce. Good to go for an evening snack.

Pudhina Thogayal / Mint Chutney

Ingredients:

Mint - 2 bunch
Corriander - 2 bunch (washed and cleaned)
Grated coconut - 1 cup (washed and cleaned)
a cherry sized tamarind soaked in little water.
Green chillies - 2
Ginger - 1 inch ( crushed)
Ginger - about 1/2 an inch slightly masked in mortar 'n pestel.
Asafotedia - 1/4 tsp

Oil - accordingly

mustard seeds - 1/2 tsp

urud dal - 1/2 tsp

Jeera -1/2 tsp

Asafoetedia - 1/4 tsp
Salt to taste

Procedure:
Take a medium sized pan, dispense 1/2 tsp of oil. When the oil is heated add the mint and corriander leaves and saute it for just few minutes and set it off. Now add the leaves, grated coconut, green chillies, ginger and soaked tamarind.
Into the mixer, goes all of the ingredients along some salt and grind them until slightly fine but not too fine.
Now take a pan add about 5 to 6 tbsps of oil and splutter some mustard seeds, 1/4 tsp of jeera, urud dal and transfer the contents of the mixer into this pan . Add some asafoetedia. Turn of the heat after 2 mins.

This is almost like a chutney but since we have added dals , it is supposed to be called as Pudhina Thogayal. Will taste yummy with white rice and rasam, especially during cough and cold, soothes your throat with its natural natural (herbal) medicinal property!

Greek-styled yogurt (or) Thick & Creamy yogurt

Most of us would be definitely wondering why the home-made yogurt would never turn out to be as thick & creamy as the store bought ones. The reason why the store bought yogurts are rich and thick is because the manufacturers add gelatin and other thickening agents which is not very healthy.

Ok, so what can we do to get thick yet low fat yogurt ? the answer is greek-styled yogurt. You also get those in stores.

Now, all you need to make a greek-styled yogurt is a Cheese cloth! and a bowl and your home-made lowfat yogurt.(You can get cheese cloth at walmart/target/kmart/ hardware store/fabric store. )

First set the cheese cloth on top of the bowl and tie is around with a string. Makesure you have enough space to hold the yogurt & that it doesnt overflow. Also make sure the bowl is tall enough to hold the water filtered from the yogurt. Gently cover the top of the bowl (covered with cheese cloth), with a cling paper. Let the cheese get set & drain all its water in the bowl, in your refrigerator overnight. This water drained from yogurt is called "whey" and is high in nutrients. So do not pour it. You can use it just instead of vegetable stock to make soups & gravies.

In the morning you will have thick rich Greek style yogurt. Serve it up or spoon it into a container and store it in the fridge.

If you havent tried your Greek yogurt with walnuts and honey or a cinnamon and nutmeg you have definitely missed  something in your life for sure!!! My all time favourite is to just set the greek styled yogurt in a cylindrical (reusable) container and scoop it out ; sprinkle with simple unrefined cane sugar or top it with butterscotch for a rich & healthy dessert/snack. Pls try it out and let me know your comments . Thanks for reading.

Home-made flavoured & sweetened yogurt

Making a fkavoured at home is just the same as making plain yogurt (as in the previous post) with an addition of 2 simple ingredients below:

Things needed to make yogurt:

Starter yogurt
Milk (whole /2%/1%) but not the fat free milk.

Sugar
vanilla esscence - 1  tsp.

Preparation:

Heat up the Milk up to 2 to 5 minutes depending on the quantity. And make sure the milk is just luke warm. You may heat up the milk and bring to boil and let it cool to reach the luke warm temperature. The trick is to put your last finger in the milk and wiggle around to see if the milk is just slightly warm as a baby's milk and thats the correct temperature.

You may add required amount of sugar to the milk now and mix it well.

Now have 1 tsp of starter yogurt (very imp note: already set out in room temperature) for 2 to 21/2 cups pf milk. You may add the starter yogurt to the luke warm milk and whisk it to make sure its properly mixed.

You may transfer the content to several little jars. Close the lid

Now heat up the oven to 350 degree Fahrenheit, for about 2 to 4 m ins and switch it off completely.

Have a fleece or woollen blanket & wrap the canned jar which has the milk mixed with the starter yogurt. And put it inside the oven and close the oven.

Allow the jars to incubate and thus begin the process of culturing. Do not disturb the jar at all which may hinder the process of the yogurt culture, for about 6 to 8 hours depending on the place you are. Like if its a cold region then you have to wait for at least 8 to 10 hrs. If its a normal region you can just wait for 6 to 8 hrs.

Home-made Yogurt

How to make home-made yogurt :

Making your own yogurt really isn’t that difficult. If you follow some basic steps religously, then it should be a piece of cake. It was a few trial & error episodes with me andfinally happened to be successful. I have been making my own for a while. I thought i could share my tips here for you all.

Ingredients :
2 cups of Milk (wither whole or 2% but not the fat free)
1 tsp of starter yogurt ( Any store bought yogurt with active/live culture in it. If you read that is written in the yogurt tub , it would say something like "All Natural with active or live culture)- keep it beaten well without lumps. And it should be in room temperature.

Procedure :

Pour the milk i na container and put it either on stove top or microwave and heat it until just before it could boil and raise up . You donot have to leave it until the milk would boil and raise up the vessel. Allow it to cool for a while . When u put in your last finger into the milk it should be luke warm as a baby's milk , that would be the perfect temperature.

Add the starter yogurt to the lukewarm milk. and mix it well with an egg beater or a spatula.

Pour the milk in a container.

Since i live in cold place, i usually set up my oven for 5 to 10 mins at minimum temperature and put the container inside the oven wrapped with a blanker/towel. Now remember the most important thing is once you have set up the container in a place, you should not disturb it at all.

Leave it just for 8 hours and here you go , all natural and homemade yogurt!

Note :

Most important thing to be taken care of , while making yogurt at home is

1. Temperature of the milk

2. Starter yogurt with live/active culture. Starter yogurt at room temperature. well beaten without lumps. And just the right amount, say 1 tsps for 2 cups of milk.

why homemade is good over store bought yogurt?

Freshly home-made yogurt is filled with countless numbers of beneficial bacteria that help digestion and kill harmful viruses. The key here is fresh yogurt as compared to commercial store bought yogurt. The commercil yogurt that has been sitting on the shelves at the grocery store does not have the fresh active bacteria that homemade yogurt does.Therefore eat as fresh as you can. Have a healthy life.

Uppu urundai (or) Kara Kozhu Kattai (or) Steamed Spicy Rice Dumplings

(Yay i finally posted my own picture for this post!!!)

This snack is very popular in Madras and one of my recent favourite. Here goes the recipe:

Ingredients:
1 cup rice rava (broken rice) (or you can break it in the mixer as u like)
2 cups of water
2 tsp oil
1 tsp mustard seeds
1/2tsp bengalgram dal
1/2 tsp blackgram dal
Salt to taste
1/2 tsp ginger paste
Few curry leaves
2 red chillies cut into small pieces
1/2 cup Grated coconut

Method:
Heat oil, add mustard, bengalgram dal and blackgram dal. When it splutters,add the red chillies, ginger, curry leaves and water. Let it come to a boil. Now add the rice rava to it and cook for 2 mins. Allow it to cool ; Add grated coconut to this and shape them into tubes and steam them for about 6 to 7 minutes.Serve with chutney of your choice, sambar, mor kozhambu, or kathirikai kothsu.

Ven Pongal

Ven Pongal is a special dish made especially on Pongal (Sankranti).This is the south-indian kind of khichdi. It is best when served with sambar , Vadai and coconut chutney . Please check my next post to get the recipe for Vadai ( both urud dal and masala vadai).



Ingredients:

Rice (uncooked): 1 cup

Moong dal: 1cup

Cooking oil: 1 teaspoon

Ghee: 1 teaspoon (optional)

Chopped cashews: 1 teaspoon

Black pepper powder*: ½ teaspoon

Cumin powder*: ½ teaspoon

Asafoetida (hing): a pinch

Curry Leaves: a few


*I use the black pepper and cumin powders as it helps me to control the spice level better and the pongal is evenly spiced. Traditionally, whole black peppers and cumin seeds are used. If you like the bite of whole black pepper, you may use whole spices instead.


Method:

1. Pressure cook rice and dal in a pressure cooker with about 5 cups of water, salt and some turmeric.
2. In a large, heavy-bottomed vessel, heat the oil and ghee. When well heated, add the cashews and fry.
3. When the cashews are slightly browned, add curry leaves.
4. When they are slightly roasted, add asafoetida, black pepper powder, and cumin powder.
5. When the cashews are nicely browned, add the rice and dal mixture.
6. The pongal should be a nice mushy mass. Else you can add some water to it and stir well on a low flame until it becomes a mushy mass.Serve hot with some curry leaves and black peppercorns on top of it.

Fresh start

I think i have shed few kids recipes here which are slightly different with some nutritional value. Im sure many of you would have enjoyed it. I would like to ask u to leave all your comments in the comments form , related to each post, as i have been recieving all the comments to my email id. Thanks for your support once again. Will start again with our regular recipes....

Kids recipe - Episode 7 - Beetroot veggie

Ingredients :

Beetroot 2 small size – slice each beetroot into 4 portions

1 carrot (about 150g) – cut into chunks

1/4 cup of sweetcorn or baby corns (Optional)

1 small onion – chopped coarsely

Garlic - grated - a pinch

12-15 red dates - remove seeds

200g meat (checken or goat or fish or crab)– cut into chunks (boiled or stir fried and made tender for toddlers) or grounded.

Low sodium - chicken or meat stock(Home-made is better)

Salt to taste

Preparation :

Stir fry onions, beetroot, carrot , with some olive oil and ass grated garlic for flavour. Now add meat to this and fry until tender. Add some chicken or meat stock to it with some salt according to the taste and allow it to get cooked well. You can also pressure cook these contents . You can either make it to soupy consistency or a gravy consistency according to your taste.

Serve hot with some cheese or crem on top .

Nutritional facts :

Beetroot is a rich source of carbohydrates, a good source of protein, and has high levels of important vitamins, minerals and micronutrients. It’s an excellent source of folic acid and is therefore recommended to women who are pregnant or planning to become pregnant.
A number of different antioxidants are found in fruits and vegetables. These are important to human health because they prevent the oxidative processes that are thought to be the cause of many diseases. Betalins are a type of antioxidant found in beetroot in fairly large quantities. You don’t need to eat much beetroot to take in a beneficial amount of betalin.
Beetroot is a useful source of folate, with 100g of beetroot cooked in natural juices containing 42mcg (micrograms). Three baby beets (about 80g) contain approximately 17% of the Recommended Daily Allowance. Beetroot is also a good source of potassium and magnesium.

HeartBeetroot contains soluble fibre, which can help reduce blood cholesterol. It also contains ‘carotenoids’ and ‘flavonoids’, which help prevent LDL or ‘bad’ cholesterol from being oxidised and deposited in the arteries.
Recent research has shown that beetroot can have a beneficial effect in lowering blood pressure. However you should be aware that the research was based on drinking ½ litre of (raw) beetroot juice a day, which may be a little extreme even for beetroot enthusiasts.
Brain, heart, bones
Cooked beetroot is a great source of folate that can protect you against high blood pressure, Alzheimer’s and dementia. It is also crucial to the development of a baby’s spinal cord during the first three months of pregnancy, so a good intake of folate is important to prevent spinal cord defects such as spina bifida.
WaistlineBeetroot is virtually fat free and low in calories. Although it has a ‘medium’ GI (Glycaemic Index) of 64, it has an extremely low GL (Glycaemic Load) of 2.9 which means it’s converted into sugars very slowly and therefore helps to keep blood sugar levels stable – which is good for the blood.

Kids recipe - Episode 6 - Pasta with avacado

Ingredients :

Pasta - about a bowl (well cooked)
Tomato puree ( or one quarter of a 15 ounce can of tomato sause)
Garlic - frated - a pinch
salt to taste
Avacado - riped (mashed)

Preparation :

Take a pan and heat it up with some olive oil. Add some mustard, and then add cooked pasta to it, saute them for a minute. Add tomato puree and cook well, or add the tomato sause and cook them well. Now remove it from fire and add mashes avacado to it.

Nutritional fact :

Low sugar
Contains fibre
Salt free
Contains vitamin A
Contains thiamin
Contains riboflavin
Good source of niacin
Good source of vitamin C
Contains magnesium
One cup of avocado provides one serve of vegetables

Kids recipe - Episode 5 - Steamed Cauliflower with Spinach

Steamed Cauliflower with Spinach:

Steam cauliflower until soft and make sure to press out all the liquid(Or you may even stir fry cauliflower first & add some water to boil it until soft). Drop a little raw spinach into boiling water for 15 - 20 seconds and drain. Stir it into the cauliflower. For extra flavor, you can add a little minced garlic and/or just a pinch of nutmeg.You can even add ricotta cheese to this.

This is a fantastic recipe for adults as well, if you want something low-carb to replace the mashed potatoes!

Nutritional fact :

Cauliflower: is an awesome vegetable, which is low in fat and calories, high in fiber, folacin, potassium, water and vitamin C, have a very high nutritional density.

Spinach :best method for eating this super green, leafy veggie is, frozen spinach might just be more nutritious than fresh. Has health-boosting carotenoids and the folate (a B vitamin) in spinach.

Ricotta cheese : has more calcium than other varities.

Kids recipe - Episode 4 - Chinese Corn and Crab Soup

Ingredients:

3 cans (14 1/2 ounces each) low-sodium chicken broth 2 cans (14 3/4 ounces each) no-salt-added,

cream-style corn1 can (6 ounces)

crabmeat1 teaspoon

grated ginger root or 1/2 teaspoon powdered ginger

1/8 teaspoon white pepper

4 large egg whites, lightly beaten

1/3 cup finely-chopped green onions

Preparation:

Put the chicken broth, corn, crabmeat, ginger, and pepper in a large saucepan and bring to a gentle boil. Fold in the egg whites, and remove from the heat. Continue to stir gently until the egg white sets. Garnish with the green onions

Nutriton fact:

Crab meat is very healthy, good protein, low fat, very tasty. Also rich in Omega-3 fatty acids

Kids Recipe - Episode 3 - Maryland Crab Soup

Ingredients:

Extra virgin olive oil
1 onion, chopped
1 large potato, chopped
A pinch of sea salt
Freshly ground black pepper
1-2 tablespoons of Old Bay Seasoning (Note: More if you prefer spicy, less if you don't.)
2 - 14.5 ounce cans of diced tomatoes, drained
1- 15 ounce can of tomato sauce
1/2 of a 16 ounce package of frozen peas (Note: Normally lima beans are used for MCS)
1/2 of a 16 ounce package of frozen corn kernels2 cups of water1 pound of crab meat, rinsed and picked over for shells .

Preparation:
In a large stock pot sauté onions and potatoes with a little sea salt and some freshly ground black pepper until onions are tender and both onions and potatoes are slightly browned.
Next add Old Bay Seasoning and stir to coat.
Add tomatoes, tomato sauce, frozen peas and frozen corn, along with water and bring to a quick boil.
Reduce heat and simmer for 20-30 minutes until potatoes are fork tender.
Once potatoes are tender add crab and cook for 5 minutes to heat through. Serve immediately.

Notes: This soup is extremely easy to make and has a bit of a wow factor to it too. It is also very healthy, so that is always an added plus. You could use lima beans in place of the peas .

Nutitin facts:

Crab meat is very healthy, good protein, low fat, very tasty. Also rich in Omega-3 fatty acids.

Kids Recipe - Episode 2 -Halim

Halim is another Muslim's dish whichi learned through my friends Aliya & Maria. This dish is very nuitritious since it has many saoked whole grains and meat in it. I have slightly customised this recipe for kids. But generally this dish consumes a lot of cooking time if it has to be done authentically.

Ingredients :

Black gram/Urad Dal - 5 Tbsp

Bengal Gram/Channa Dal - 5 Tbsp

Split red gram/Toor Dal - 5 Tbsp

Split green gram/Moong Dal - 5 Tbsp

Meat or chicken - 1/2 Cup

Prep:

1. Soak all the grains/dal in seperately for about 3 hours. And pressure cook until extremely cooked say for about 10 to 12 whistles.

2.Now pressure cook the meat/chicken seperately until extremely cooked say for about 10 to 12 whistles.

3. Mash them both together to form a thick paste. And add salt and turmeric and let it cook for another 5 mins.

4. Saute the mixture with some splittered Lavan/Patta/2 Cardomom.

This dish is very nutritious so kids can only eat half or 3/4 of their usual quantity of this food.

Nutrition facts :
High in protein - helps in overall metabolism and building muscles.

Kids Recipe- Episode 1- Peas-Carrot-Fish Mashed

It might sound familiar or even simple but we might run out of choice for making varieties of food for kid or even ourselves. So i thought of starting new episodes just for Kids . Most of my Kids recipes would be suitable for small kids age between 6 months to 3 years, as my recipes are based on what i do for my little one aged 16 month as of now!
This is a very simple recipe to start with so lets get into it.

Peas-Carrot-Fish : (age starting from 11 or 12 months)



Ingredients:
Peas and carrot - 1 cup diced
(Either fresh ones or
Frozen)

Fish Fillet (Either fresh ones or frozen entries
from any retail store) - 2 to 4 tsps (depending on age)

Oil /Ghee - 1 tbsp
Garlic - 1
Salt - 1/4 to 1/2 tsp

Preparation :

Either boil or steam or pressure cook the vegetables. The frozen fish fillets can be microwaved. Now put all the ingredients together in a blender and add some water and blend it according to the age of the kid (Fine paste for younger kids and coarsely for older kids ).
Take a pan and add some ghee or oil and add the garlic (crushed) and add the paste into the pan and leave it for few minutes.
Can store this mixture in a container in refrigerator and can be used within 2 days.



Nutritional Fact about fish in toddlers diet:
Despite of the fact the fish contains mercury and is not safe for kids until the age 12 months, many researches and studies proved that fish has many constructive benefits for the children's brain development.

All over the world , the pediatric association recommends adding fish to your toddler’s diet after a year of age. There is a lot of different fish to choose from, but you may not know which ones are safe. Two easy ones to remember are: Wild pacific salmon (not farmed) and canned light tuna (not albacore) to start with.

Oily fish is a good source of omega 3 fats - responsible for the development of brain. Examples of oily fish include salmon, mackerel, trout, sardines, pilchards, eel and fresh tuna. You can offer your toddler oily fish once or twice a week. Many toddlers will enjoy oily fish in home-made fish cakes, or fish and potato pie, made with a mixture of oily and white fish.

Starting New Episode Of Recipes For Kids

Sometimes we might run out of choice for making varieties of food for kids or even ourselves. This idea for starting new episodes just for Kids basically emerged becoz i kind of felt hard to maintain routine for my kid when my mom left after her stay with us . I usually give him the same usual kind of food. With my daily & busy schedule i found hard to even think of a new one. But later i managed myself to give my kid some varities as they have to get used to diff kinds of food. No wonder we will eventually become a pro.
Based on my personal experience i planned to compile all the recipes that suits Kids (mostly indian kids). Most of them are my mom's recipe, and some of them are personalised from tv and books. All these Kids recipes would be suitable for small kids age between 6 months to 3 years.

Although we need to train them and start giving them the usual food that we cook regularly for ourselves just with less spice and salt, i have shedded a few ideas which you can try if you bored of trying you usual stuff. Have fun and hope u all enjoy the recipes.
Stay tuned for my next post..........