Methi Rice with Red Bell Pepper

An unbelievably easy rice recipe for kids school tiffin box using fenugreek / methi leaves and garnished with red bell pepper. It works well with left over rice and takes less than 5 minutes to cook thus retaining all the nutrients of the greens and bell pepper. Its a great way to get kids to eat their greens.

The sweetness of the red bell pepper balances the slight bitterness of the fenugreek leaves. These leaves are rich in iron, potassium and calcium whereas bell peppers are high in vitamin C. Vitamin C helps in the absorption of iron. 

Methi Rice with Red Bell Pepper

Cooked Rice: 2 cups (I used red boiled rice but any variety will do)
Fenugreek / Methi leaves: 1 bunch (picked, washed and chopped)
Coriander leaves: 2 tbsp chopped
Red Bell Pepper: 1 small finely diced
Canola / Vegetable Oil: 2 tsp
Cumin / Jeera: 1 tsp
Whole Dry Red Chili: 1
Turmeric Powder: a pinch
Salt: to taste
Ghee: 2 tsp

• Make sure the rice is not over cooked. If using left over, use fingers/ fork to separate the grains. 
• Heat oil in a wok / non stick pan and add the cumin seeds. When it splutters, break the dry chili into 2 and add it.
• Add all the chopped greens, salt and turmeric powder and saute for a minute. Once the greens are cooked in their own juices, add the rice.
• Combine well and check for seasoning. Pour the ghee over the rice and cook covered for a couple of minutes. Turn off heat.
• Now, add the red bell peppers, mix and keep the pan covered for a few minutes and serve. 

I served it with Chicken Kababs and Brown Beans fry. (Recipes & Pictures coming up soon)

Capsicum Egg Sandwich

This whole wheat sandwich is stuffed with a sumptuous filling of capsicum / green bell pepper and egg scrambled together with Indian spices. Very easy to make and ideal for your kid's school lunch box or a picnic box.

Two days ago, Ovie asks me ' why do we have to eat rice for lunch everyday...I am getting bored'. A very valid point I thought to myself. So yesterday, I gave her something different - a sandwich. My mother used to make this capsicum-egg scramble as a side dish with rice for our lunch. This was a great way to make us eat capsicum......... and the tradition continues.

Capsicum Egg Sandwich

Wholewheat Bread: 4 slices
Egg: 2
Capsicum: 2 small / 1 big
Onion: 1 small
Canola/Vegetable Oil: 2 tsp
Mustard seeds: 1 tsp
Turmeric powder: 1/2 tsp
Chili powder: 1/4 tsp (optional)
Pepper powder: 1/2 tsp
Coriander powder: 1/2 tsp
Garam Masala: 1/2 tsp
Salt to taste
Butter as required
Grated cheese / cheese slices (optional)

• Butter one side of each bread slice and keep aside.
• Heat oil in a non-stick pan and add mustard seeds. When it splutters, add finely chopped onion and saute until it turns light brown.
• Then add capsicum that has been de-seeded and chopped fine. 
• Add all the remaining masalas and salt and cook covered for 2 minutes until capsicum is just cooked.
• Add the eggs into the pan and scramble it well and check for seasoning. Turn off heat. 
• Now spread the filling on two slices of bread on the un-buttered side. 
• Add a layer of grated cheese or cheese slice if required. Place the other two slices on top of each filling - with the buttered side up.
• Toast the bread in a toaster or on a pan until brown and crisp and the cheese has melted. 
• Serve with ketchup.

Baked Spinach Pasta

This baked whole wheat pasta dish has a unique combination of tomato,white sauce and spinach. Its full of flavor and rich in calcium, iron, minerals and vitamin C.  Kids will love it and can be savored by the entire family.

Ovie was so excited to watch the cheese bubbling in the oven and then finally turning golden brown. I added an extra layer of cheese in the center of the dish which gave it a very moist and gooey texture. The top layer of the dish also has more cheese and an addition of fresh bread crumbs. This gives it a crunch. She loved the contrast of the crunch on top and the gooey melted cheese in the center.

If you want to avoid the cheese and baking part, just mix the pasta with the sauce and enjoy it on its own. But I must admit, the gratinated cheese & bread crumbs combo is just so delicious.

Baked Spinach Pasta
Makes 1 small dish

Whole Wheat Pasta: 1 cup(any kind)

Butter: 1 tbsp
Rice Flour: 1 heaped tbsp
Milk: 150 ml
Spinach: 1/2 cup blanched & chopped (add upto 1 cup if you like)

Olive Oil: 1 tbsp
Garlic: 1 tsp chopped
Tomato: 1 big - pureed
Italian seasoning / Dried herbs: 1-2 tsp
Salt to taste
Cheese: 1 cup grated (cheddar / mozzarella / processed / etc)
Fresh bread crumbs (wholewheat): 2 tbsp

• Boil pasta as per the instructions on the packet . Strain in cold running water and keep aside.

To prepare the white sauce with spinach:

• Heat butter in a pan and add the rice flour. Use a whisk and stir it on low heat for a couple of minutes. Do not discolor the flour.  
• Add the milk slowly whisking it continuously to remove any lumps and cook. Add a little salt. 
• When the white sauce thickens add blanched, chopped spinach and turn off heat. Keep aside.

 To prepare the tomato paste:

• Heat olive oil in a pan and add the garlic. Saute until light brown and add the onion and cook until soft.
• Add tomato puree and cook until the oil separates from the mixture. Add Italian seasoning and salt. Turn of heat.

• Now, to the tomato sauce, add the spinach-white sauce mixture and combine well.
• Toss in the drained pasta and mix. Check for seasoning & salt but keep in mind that you will be adding cheese too. 
• Take a baking dish and slightly grease it. Fill it up with half the pasta. Add a layer of grated cheese. 
• Fill in the remaining mixture in to the dish and top it up with a generous layer of cheese. 
• Sprinkle fresh bread crumbs. 
• Dribble olive oil on top and place in a pre-heated oven.
• Bake at 180 degree Celsius for 20-25 mins or until the cheese has a golden brown colour. 
• Serve warm with garlic bread.  

Flat Noodles tossed in Spinach

This is an easy to make noodles made with whole wheat, tossed with spinach and carrots.

Ovie's favorite restaurant is a Chinese one in our neighborhood because they serve 'Noodles' !! Whenever we ask her to decide the venue you can be sure it is her favorite one. She refuses to eat anything else that is on the menu. I must agree that their noodles is tasty although I wish it was made with whole grain flour.

I was quite excited to find dried wholewheat noodles at our supermarket. Believe me they are not very easy to find around here. It was packaged very conveniently into individual portions.

Flat Noodles tossed in Spinach


Wholewheat Noodles: 2 portions
Eggs: 2
Sesame / Peanut Oil: 2-3 tbsp
Garlic: 1 tsp chopped (add more if you like the flavor)
Carrots: 1 small 
Spring Onion: 2 bulbs
Spinach: 1 cup chopped
Light Soya Sauce: 2 tsp
Salt: to taste
White Pepper Powder: 1/2 tsp

• Boil sufficient water in a pan and add salt, a teaspoon of oil and the noodles. Boil for 2-3 minutes and drain (also refer to the noodle packaging  for cooking instructions). 
• Cut carrots into julienne (very thin strips). Chop spring onion and the leaves and keep them separate. 
• Beat the eggs lightly in a bowl with a little salt.  
• Heat the remaining oil in a  wok or a large frying pan and add the garlic. When it browns, add chopped onions . Saute on high heat for a few seconds and add the carrots. 
• When the carrots are slightly cooked add spinach and toss for a few seconds. 
• Add the beaten eggs and scramble it quickly. Add spring leaves now.
• Add the noodles, soya sauce and seasonings (keep in mind that noodles & egg have salt in them).
• Toss on high heat until mixed well and serve hot. 

PS: I like to add eggs to the vegetables and scramble them. Alternatively, you can cook the eggs separately and add it with the noodles (either scrambled or cooked on a pan and then cut into strips). 

Chicken Kichdi / Chicken & Rice Casserole

A one pot dish made with rice, chicken, vegetables and lentil...almost like a chicken and rice casserole. Its a hearty meal ideal for babies and older kids especially when they are feeling unwell. 

Monsoon has started and Ovie has the flu. Its the best time for some warm soup but I have been unsuccessful in getting her to eat it. She just refuses to even taste soup. I wonder why? I made her some chicken soup but ended up eating it myself. Wondering how to get some chicken into her, I added a few pieces to the regular rice-dal kichdi and the result was delicious. Its unbelieving comforting and gives one a sense of warmth....the one you get when being wrapped up in your mother's arms.  

Chicken Kichdi / Chicken & Rice Casserole

Short grain rice: 1 cup

Thuvar Dal / Lentil: 1/2 cup

Chicken: 5-6 small pieces with bone

Assorted Vegetables: 1 cup diced (carrots, green peas, corn, potato, beans, cauliflower, spinach)

Onion: 1 finely chopped

Ginger-garlic paste: 1 tsp

Jeera / cumin seeds: 1 tsp

Ghee / Butter: 1 tbsp

Curry Leaves: 1 sprig

Coriander Leaves: 1 tbsp chopped

Turmeric Powder: 1/2 tsp

Salt: to taste

Garam masala: a pinch (optional)

• Wash rice and dal and soak in 3 cups water for 20 - 30 mins.
• Marinate chicken pieces in turmeric and salt for 10 - 15 mins.
• Heat ghee or butter in a pressure cooker. Add cumin seeds and splutter it. Add curry leaves.
• Now add chopped onion and ginger-garlic paste. Saute on low heat until it turns brown.
• Add the chicken and seer until the chicken gets a brown color on the skin. 
• Add all the vegetables and coriander leaves and saute for 3 mins along with the remaining seasonings and powders. 
• Add the rice and dal with 3 cup water. Close the cooker lid and cook for 3 whistles. 
• The consistency of the dish will be a soft and mushy. 
• Serve warm with a dollop of ghee or butter on top. 

Green Eggs with Rice

I am always thinking of ways to add spinach to Ovie's meals. Recently she was introduced to Dr. Seuss' 'Green Eggs & Ham' and was very fascinate  with the color of the eggs. So now I add spinach to all the egg dishes :-) How easy is that ....This is a quick and easy recipe and great for a lunch box.

Green Eggs with Rice 

Spinach: 1/2 bunch
Eggs : 2
Cooked Rice: 1/2 cup
Jeera/Cumin seeds: 1/2 tsp
Canola Oil: 2 tsp
Turmeric Powder: 1/4 tsp
Black pepper powder: 1/4 tsp
Sea Salt: to taste

1. Heat oil in a non-stick pan and add the cumin. When it splutters, add chopped spinach and all the other powders and saute until its cooked.
 2. Whisk eggs in a bowl with salt and add to the spinach and scramble it.
3. Add the rice (preferably cold/leftover rice)before the egg is well done. Combine well. Check for seasoning.
4. Remove from heat and serve hot.

Veggie Wholewheat Pasta

Ever wondered why kids love their pasta..in any shape, form, color or taste. Ovie can even eat plain cooked pasta. This is a quick and easy pasta recipe that helps you to sneak in vegetables as well.

Veggie Wholewheat  Pasta


Ingredients:
Wholewheat Pasta: 1 small cup raw (any kind..I used penne)
 Butter: 1 Tbsp
 Rice Flour: 1 Tbsp
 Milk: 100 ml
 Cheddar Cheese: 25 gm grated
 Mixed vegetables: 1/2 cup finely chopped(carrots, beans, broccoli, green peas, sweet corn etc)
Onion: 1 small
 Garlic: 1 clove
Olive Oil: 1 tbsp
Sea salt: to taste
Black pepper powder: a pinch
Water

1.Bring 3 cups water to a boil and add a pinch of salt and a few drops of oil. Add the pasta and cook until Al dente. For smaller kids you may cook it a bit longer. Drain the excess water and rinse in cold water. Add a few drops of oil and keep aside.
2.To make sauce - Heat a thick bottom pan and add the butter. When it melts, add the rice flour and stir for a few seconds until raw smell goes. Ensure it does not get a color. Slowly add the milk and stir with a whisk constantly to avoid lumps. Turn off heat when it boils. Add seasoning.
3. Finely chop onion and garlic.
4. Heat olive oil and saute the garlic and onion. When it turns pink add all the vegetables and saute for a few minutes until they are just cooked.
5. Now add the cooked pasta and saute with the vegetables.
6. Add the sauce and carefully mix it all up together. Add the grated cheese. Check for seasoning.
7. Serve warm and see how it disappears !

Vegetable Kichdi / Vegetable Rice Casserole

My daughter relished this recipe every single day for close to 8 months when she was initially introduced to food at six months of age. Ofcourse I used to add or delete a few ingredients for variety of flavour. This dish is so abundant in nutrition and unbelievably easy to make. Apart from rice and lentil, this recipe uses lots of vegetables. You can use almost any vegetable (especially the ones your child does not like).
Depending on the age of your child, you can puree it, mash it or serve it as it is. I have used broken red rice for this but any rice may be used.

Vegetable Kichdi / Vegetable Rice Casserole


Ingredients:

Boiled red rice / broken rice or any short grain rice: 1/4 cup
Moong Dal / Thuvar Dal / Red lentils: 1/4 cup
Mixed vegetables chopped: 1/2 cup (potato, carrots, beans, green peas, beetroot, brocolli, cauliflower, bottle gourd, white & yellow pumpkin, spinach)
Garlic: 2 small cloves chopped
Onion: 1 small chopped
Coriander leaves: 1 tbsp chopped
Curry leaves: 4 (optional)
Ghee/ Oil / Butter: 2 tsp
Jeera / Cumin seeds: 1/2 tsp
Turmeric Powder: 1/2 tsp
Coriander powder: 1 tsp
Asafoetida powder: a pinch (optional)
Salt: to taste
Water: 1 1/4 cup

1. Wash and soak rice and dal for 10 minutes.
2. Heat a pressure cooker and add ghee. When hot, add jeera and splutter. Then add chopped garlic and saute. Add onion and saute until pink. Add curry leaves.
3. Add all the other vegetables and saute for a couple of minutes.
4. Add all the powders and stir well.
5. Now drain the rice and dal and add. Saute for a couple of minutes.
6. Add 1 1/4 cup water and salt.
7. Cover and cook on low heat for 2-3 whistles.
(If cooking in an open pan,follow the same steps but cooking time will be longer and may need more water).
8. Open cooker when ready and mash the kitchidi slightly. Check for seasoning. Another spoon of ghee or butter may be added at this stage.

The kitchidi will have a green hue because of the spinach. Dont cook it for too long as the vegetables will lose its nutritional value. In case you want to the rice/dal to be softer, cook it first and then add the vegetables.

Egg Tomato Rice

This Indian recipe is a meal by itself and great for the school lunch box.
The other day I had a bowl full of left over rice in the fridge. Did'nt feel like making the very popular Fried Rice that Ovie just loooooooooooooves. I convinced her to try a new 'Red' color fried rice and it was an instant hit. My husband also loved it (I mixed his portion with tons of chopped green chilies for his lunch box)so much that I even received a very 'rare' phone call from office!!!!!
This is like a One Pot Meal...its got carbohydrate, protein from the egg, Vitamin C from tomatoes.

Serves: 2

Long Grain Rice: 1 cup (I used Kollam)
Refined Oil: 2 tbsps
Egg: 2
Onion: 1 big
Tomato: 2 big
Ginger-Garlic paste: 2 tsps
Coriander Leaves: 3 tbsps
Curry Leaves: 1 sprig
Mint leaves/Pudina: 2 tsps
Turmeric powder: 1 tsp
Chili powder: 1/2 tsp (add more if your child can handle it)
Coriander powder: 2 tsp
Green chili: 1
Salt: to taste
Ghee/ clarified butter: 1 tbsp

1. Cook rice and cool it.Or you can use leftover rice.
2. Chop onion, coriander leaves and puree tomatoes. Slit the green chili in half.
3. Heat oil in a kadai/pan and add onion, curry leaves, ginger-garlic paste, green chili, coriander & mint leaves. Saute until slightly brown.
4. Add all the powders, salt and stir. Then add the tomato puree. Add a pinch of sugar to balance out the sourness.
5. Cook on low heat until oil start to appear.
6. Break the eggs into the tomato sauce and roughly scramble.
7. Add the cooked rice and combine well with a spoon of ghee. Check for seasoning.
8. Serve it with papad/ fried potato.

PS: Vegetarians just need to omit the egg for a yummy Tomato Rice!!