Ri had idly and sambhar for lunch today instead of her usual rice meal. That left a spot for rice in this week’s dinner schedule. While I was wondering what to give her, I thought of the fresh vegetables and basmati rice I had bought. Why not a flavorful pulao with a healthy gravy to suit a baby’s taste and tummy? Gravies and sauces are great bases to make children eat vegetables. Today’s gravy features palak (spinach), French beans, broccoli and carrots along with tomatoes, onion and a new vegetable that I introduced to Ri’s palette; capsicum ( green pepper). I also added some fresh coriander leaves (cilantro) to the gravy.
Ingredients:
For gravy - Tomatoes (2), Onion (1), Capsicum – Small piece, Brocolli florets – (2), Carrot – Small piece, Corriander( Cilantro leaves) – to taste, Milk – 2 Tbsp, Cashewnuts – 2-3 pieces
For pulao – Basmati rice, frozen green peas, jeera (cumin seeds) and salt to taste.
To make creamy vegetable gravy : Boil tomatoes carrot, spinach leaves and broccoli florets with the coriander (cilantro leaves). Slice onion and capsicum (green peppers) into long slivers and sauté in hot oil. In a food processor, puree the boiled and sautéed vegetables. In a saucepan, simmer the puree with salt and required Indian spice to taste. I used a pinch of store-bought Indian garam masala. Grind cashew nuts in milk. Add this to the puree. Allow to simmer for about 10 mins. If you find the puree turning into a thick paste, you can add some of the vegetable stock from the boiled vegetables to make the gravy thinner. Serve warm with jeera pulao.
To make Jeera Pulao: Cook Basmati rice with a pinch of salt and green peas. Season with ghee and jeera (cumin seeds).
This recipe introduces the child to the delectable taste of jeera, coriander and basmati rice. Follow up the meal with a bowl of fresh yoghurt or buttermilk to help digest this rich and healthy dinner.
Ingredients:
For gravy - Tomatoes (2), Onion (1), Capsicum – Small piece, Brocolli florets – (2), Carrot – Small piece, Corriander( Cilantro leaves) – to taste, Milk – 2 Tbsp, Cashewnuts – 2-3 pieces
For pulao – Basmati rice, frozen green peas, jeera (cumin seeds) and salt to taste.
To make creamy vegetable gravy : Boil tomatoes carrot, spinach leaves and broccoli florets with the coriander (cilantro leaves). Slice onion and capsicum (green peppers) into long slivers and sauté in hot oil. In a food processor, puree the boiled and sautéed vegetables. In a saucepan, simmer the puree with salt and required Indian spice to taste. I used a pinch of store-bought Indian garam masala. Grind cashew nuts in milk. Add this to the puree. Allow to simmer for about 10 mins. If you find the puree turning into a thick paste, you can add some of the vegetable stock from the boiled vegetables to make the gravy thinner. Serve warm with jeera pulao.
To make Jeera Pulao: Cook Basmati rice with a pinch of salt and green peas. Season with ghee and jeera (cumin seeds).
This recipe introduces the child to the delectable taste of jeera, coriander and basmati rice. Follow up the meal with a bowl of fresh yoghurt or buttermilk to help digest this rich and healthy dinner.
nice toddler recipe! here is a column in DNA about healthy food for kids http://www.dnaindia.com/authors/nandita-iyer
ReplyDeleteAlso, you should check out the author's blog for more kid-friendly food. (saffrontrail.blogspot.com)